Tender Beef Pot Roast
This crockpot beef pot roast is the ultimate comfort food dinner. A chuck roast is seared for flavor, then slow-cooked with potatoes, carrots, onion, and garlic in a rich beef broth enhanced with tomato paste, Worcestershire sauce, balsamic vinegar, and herbs. After 6–8 hours on low, the beef becomes fall-apart tender while the vegetables soak up all the savory juices. Finish with a homemade gravy and fresh parsley for a RIDIC-ULICIOUS meal that’s perfect for family dinners, holidays, or cozy weekends.
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
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
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.
Nutrition
Serving: 1servingCalories: 587kcalCarbohydrates: 30gProtein: 48gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 156mgSodium: 605mgPotassium: 1570mgFiber: 5gSugar: 6gVitamin A: 8781IUVitamin C: 29mgCalcium: 93mgIron: 7mg
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