A comfort-classic, this tender crockpot beef pot roast is savory and delicious.
Jump to RecipeAbout a month or two ago, I started really craving a nice, savory beef pot roast. It seemed like a good time to experiment with a pot roast recipe, and so this delicious recipe was born! It’s so good, Spencer and I are probably going to be making it every couple of weeks for the rest of the winter. :P It’s the perfect easy comfort food for a cold winter night.
The prep work for this crockpot beef pot roast is pretty simple. Just dice a yellow onion, peel and chop some carrots, chop some potatoes, and mince some garlic.
Then, heat some canola oil (or other oil of your choice) in a skillet over medium-high heat. Add your beef chuck roast and sear on each side for 5-6 minutes. The roast should get nice and browned on each side. Don’t leave it in the pan for too long though, as it will continue cooking in the crockpot.
Once your chuck roast is beautifully seared on both sides, it’s time to add everything to the crockpot! Put all your veggies, beef, beef broth, and seasonings into the crockpot. Cover your crockpot and cook on low for 7-8 hours, or on high for 4-5 hours. While you can cook this recipe on high, I strongly urge you to cook it on low. The meat will be much more tender when cooked on a lower heat for a longer time. It really does make a difference!
Once your cook time is up you’ll have a beautiful, savory beef pot roast to enjoy! Keep your leftovers in the fridge in an airtight container for up to 5 days.
If you try this recipe, be sure to let me know your thoughts with a rating and review! Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online.
Looking for some other tasty crockpot recipes? Check out my other delicious crockpot recipes here.
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Savory Crockpot Beef Pot Roast
Ingredients
- 1 tbsp canola oil
- 2 lbs boneless beef chuck roast
- 5 carrots peeled and chopped into ~1" sticks
- 1 yellow onion diced
- 3 russet potatoes chopped
- 3 cloves garlic minced
- 1 1/2 cups beef broth
- 1 tbsp dried parsley
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 1 tsp ground black pepper
Instructions
- Heat canola oil in a skillet over medium-high heat. Add chuck roast and sear on each side for 5-6 minutes.
- Add chuck roast, carrots, onion, potatoes, garlic, beef broth, dried parsley, dried rosemary, dried thyme, and ground black pepper to crockpot. Cook on low for 7-8 hours, or high for 4-5 hours.
Notes
- Try using yellow or red potatoes instead of russets, if desired.
- You can use fresh herbs instead of dried, if desired. Use 3x the amount listed.
- While you can cook this recipe on high in the crockpot, I highly recommend cooking it on low as the meat will be much more tender.