Crockpot Pot Roast
This Crockpot Pot Roast is an easy and comforting family meal that brings rich flavors and tender meat to the table.
Equipment
- crockpot
- skillet
- knife
- cutting board
Ingredients
- 3 to 4 lbs beef chuck roast
- 4 large carrots, chopped
- 2 yellow onions, quartered
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp cornstarch
- Salt and pepper to taste
Instructions
- Chop the carrots and onions into uniform pieces and season the beef roast with salt and pepper.
- Optionally, brown the roast in a skillet on all sides before placing it in the crockpot.
- Add the vegetables to the crockpot and position the roast on top, then pour the beef broth and Worcestershire sauce over everything.
- Cover and cook on low for 8 hours or high for 4 hours.
- To make the gravy, mix cornstarch with water, stir it into the remaining liquid, and heat until thickened.
Notes
Leftover pot roast can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or microwave, adding broth if necessary. For added flavor, use beef broth instead of water during cooking, and consider letting the roast rest before slicing to retain juiciness. A splash of red wine can also enhance the flavor.