Crockpot Roast Beef
Ingredients
- 3-4 pound boneless beef chuck roast
- 1 1/2 tablespoons canola oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 large onion cut into wedges
- 1 1/2 pounds Yukon gold potatoes cut into 2-inch chunks
- 1 pound carrots peeled and cut into 2-inch pieces
- 3 cloves garlic minced
- 1 cup beef broth
- 1/4 cup dry red wine optional
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
- Season the beef roast all over with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the roast until browned on all sides, about 8-10 minutes total. Transfer to a 6-quart slow cooker.
- Arrange the onion, potatoes, carrots and garlic around the roast in the slow cooker.
- In a bowl, whisk together the beef broth, wine, tomato paste and Worcestershire sauce. Pour the mixture over the roast and vegetables. Add the thyme sprigs and bay leaf.
- Cover and cook on Low for 8-10 hours, until the beef and vegetables are very tender.
- Remove the roast and vegetables to a platter. Discard the thyme stems and bay leaf. Skim any excess fat from the surface of the cooking liquid.
- Shred the beef with two forks and serve with the vegetables and cooking juices. Enjoy!
Notes
This crockpot roast beef recipe combines a well-seasoned chuck roast with potatoes, carrots, onions and a flavorful cooking liquid to create an easy, comforting one-pot meal. Searing the roast first adds more depth of flavor. The low, slow cooking makes the beef incredibly tender and the vegetables perfectly cooked.
Nutrition
Calories: 254kcalCarbohydrates: 44gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 1012mgPotassium: 1239mgFiber: 7gSugar: 8gVitamin A: 19076IUVitamin C: 43mgCalcium: 75mgIron: 2mg
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