When the weather turns chilly, nothing hits the spot like a hearty, tender beef pot roast. This crockpot version is comfort food at its finest—fall-apart tender chuck roast, flavorful potatoes, sweet carrots, and onions all simmered low and slow in a rich, savory broth. As a result, you get a meal that tastes like it’s been cooking all day in Grandma’s kitchen.
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This pot roast is one of those meals that makes everyone gather around the table. The beef turns buttery and tender after hours of cooking, and the vegetables soak up all the flavor from the broth. In addition, it’s simple enough for a weeknight yet special enough for Sunday dinner.
What Do I Need to Make This Tender Beef Pot Roast?
- Chuck roast – the marbling makes it melt-in-your-mouth tender.
- Potatoes – baby potatoes hold their shape and taste buttery.
- Carrots – they add natural sweetness.
- Onion – for depth of flavor.
- Garlic – always a must for rich savory dishes.
- Beef broth – creates a hearty cooking base.
- Tomato paste – adds richness and a touch of tang.
- Worcestershire sauce – deepens the beefy flavor.
- Balsamic vinegar (or red wine) – balances the richness with acidity.
- Smoked paprika, thyme, rosemary, bay leaves – bring warmth and that classic pot roast flavor.
- Olive oil – for searing the beef.
- Salt & pepper – to season everything perfectly.
- Fresh parsley – a sprinkle of green at the end brightens the dish.
As you can see, these are everyday pantry staples, but when combined, they create an unforgettable meal.
Step-By-Step Instructions
- Sear the roast (optional but recommended): Heat olive oil in a skillet and brown the chuck roast on all sides. This step locks in flavor and gives a beautiful crust. Place the roast into the crockpot.
- Add vegetables: Arrange the potatoes, carrots, onion, and garlic around the roast.
- Whisk the broth mixture: In a bowl, combine beef broth, tomato paste, Worcestershire sauce, balsamic vinegar (or red wine), smoked paprika, thyme, rosemary, bay leaves, salt, and pepper. Pour this over the roast and veggies.
- Slow cook: Cover and cook on low for 6–8 hours until the beef is fork-tender
- Serve and enjoy: Slice or shred the beef, and garnish with fresh parsley.
Meanwhile, the house will smell absolutely amazing while it cooks.
Recipe Notes & Tips
- Don’t skip the sear: Browning the beef makes a big difference in flavor.
- Make-ahead friendly: This dish reheats beautifully. Store leftovers in the fridge up to 4 days or freeze for up to 3 months.
- Vegetable swaps: Mushrooms, parsnips, or turnips are great additions. On the other hand, if you prefer a classic approach, keep it simple with carrots and potatoes.
- Red wine option: Replace balsamic vinegar with ½ cup of dry red wine for a deeper flavor.
What to Serve with Beef Pot Roast
- Fluffy buttermilk biscuits or homemade dinner rolls
- A crisp green salad for freshness
- Roasted green beans or brussels sprouts for a veggie side
- And don’t forget—leftovers make amazing sandwiches the next day.
Therefore, this is a recipe that keeps on giving, even after the first meal.
FAQ About Beef Pot Roast
How do I keep my roast from drying out?
Cooking on low and slow in the crockpot is key. Because the chuck roast has plenty of marbling, it breaks down during cooking, resulting in tender, juicy beef.
Can I use a different cut of beef?
Yes! Brisket or bottom round can work, though chuck roast is the classic choice for tenderness. However, keep in mind these cuts may require slightly different cooking times.
How do I thicken the gravy?
Whisk cornstarch and cold water together, then stir it into the hot cooking liquid. After that, let it simmer for a few minutes until thickened to your liking.
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Ingredients
- 3–4 lb chuck roast
- 1 ½ lbs baby potatoes halved if large
- 5–6 carrots cut into chunks
- 1 large onion sliced
- 4 cloves garlic minced
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar or ½ cup dry red wine
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a skillet and sear the chuck roast on all sides until browned. This step locks in flavor and creates a nice crust. After that, transfer the roast to the crockpot.
- Place potatoes, carrots, onion, and garlic around the roast.
- whisk the broth mixture: In a small bowl, combine beef broth, tomato paste, Worcestershire sauce, balsamic vinegar (or red wine), paprika, thyme, rosemary, bay leaves, salt, and pepper. Pour this mixture evenly over the roast and vegetables.
- Cover the crockpot and cook on low for 6–8 hours, until the beef is fork-tender and the vegetables are soft.
- Slice or shred the beef, arrange the vegetables on a platter, spoon the gravy over top, and garnish with fresh parsley.
Notes
Storage Notes
- First, cool leftovers completely before storing.
- Then, refrigerate in an airtight container for up to 4 days.
- Alternatively, freeze in freezer-safe containers for up to 3 months. When ready to enjoy again, thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.