Step-by-step instructions
- Season the chuck roast generously with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a skillet over high heat. Sear the roast on all sides until it’s nicely browned.
- In your crockpot, place the halved baby potatoes, carrot chunks, and sliced onion at the bottom.
- Carefully set the seared roast on top of the layered vegetables.
- Pour the beef broth and Worcestershire sauce over the contents of the crockpot.
- Sprinkle thyme and rosemary on top.
- Cover the crockpot and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is fall-apart tender.
- Before serving, spoon the juices over the roast. Garnish with parsley if desired. For richer gravy, remove the roast at the end and whisk 1 tbsp cornstarch mixed with 2 tbsp water into the hot broth, then cook on HIGH for 10 minutes.
Best ways to enjoy it
Serving this dish can be as simple or as elegant as you like. For an authentic experience, serve it directly from the crockpot with a ladle for comfort and ease. A side of crusty bread for dipping into the savory juices or a fresh salad would complement the rich flavors nicely. For a less traditional take, try pairing slices of pot roast over creamy mashed potatoes or with rice to soak up the delicious gravy.
How to store
To keep your leftovers fresh and flavorful, store any extra pot roast in an airtight container in the refrigerator. It should stay good for 3 to 4 days. If you’re looking to extend its life, consider freezing it. Divide into portions and store in freezer-safe bags for up to three months. When reheating, ensure the internal temperature reaches at least 165°F for safe consumption.
Helpful cooking tips
- Searing is key: Don’t skip the browning step! It adds depth and flavor to the roast.
- Layering order matters: Placing the vegetables at the bottom ensures they cook thoroughly and absorb that delicious meaty flavor.
- Rest before slicing: Letting the beef rest for a few minutes after cooking will help maintain its juiciness.
Creative twists
Spice things up by experimenting with different herbs or seasonings. Add a splash of red wine to the broth for a richer flavor, or toss in some garlic cloves or a bay leaf for an extra aromatic experience. If you’re looking for a twist, consider turning this pot roast into tacos by shredding the beef and serving it with tortillas, fresh cilantro, and a dollop of sour cream.
FAQs
How long does it take to cook pot roast in the crockpot?
Cooking on LOW takes about 8 hours, while the HIGH setting takes between 4 to 5 hours. You want the meat to be fork-tender by the end of the cooking time.
Can I use a different cut of meat?
While beef chuck roast is recommended for its tenderness, you can use brisket or round roast as alternatives. Keep in mind the cooking time may vary.
How do I know when the pot roast is done?
You’ll know the pot roast is done when it’s easily shredded with a fork and reaches an internal temperature of at least 145°F. Using a meat thermometer can help you gauge this accurately!
