Slow Cooker Beef Pot Roast is melt-in-your-mouth delicious! Chuck roast, onions, garlic, potatoes, and carrots are slow cooked in a balsamic sauce made with balsamic vinegar, beef broth, and Worcestershire. A true dump and go slow cooker dinner that can feed large families and guests.
Table Of Contents
When the weather official becomes cold & frosty, the Sunday slow cooker ritual begins. This melt-in-your mouth slow cooker pot roast needs to be in your crockpot rotation. It's an easy dinner that's loaded with potatoes, carrots, onion and garlic, all simmered in an incredibly flavorful balsamic sauce.
Crockpot beef roast is a dump and go recipe. There's no need to sear the chuck roast. Just put all of the ingredients in the slow cooker and walk away. It's family-friendly and perfect for chilly evenings. Or when you barely want to lift a finger to prepare dinner, this meal is for you. It's also a wonderful recipe for holiday potlucks and easy dinners on busy nights.
If you love your slow cooker or easy, one-pot soups and stews, you should try my crockpot pepper steak, Mississippi pork roast and slow cooker beef and broccoli next.
Ingredients
To make this slow cooker pot roast you need:
- boneless chuck roast
- potatoes
- carrots
- onions
- garlic
- balsamic vinegar
- worcestershire sauce
- rosemary
- thyme
- salt + pepper
- beef broth (or water if you are in a pinch and don't have beef broth)
Instructions
- Place the boneless chuck roast in the slow cooker. Sprinkle with 2 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon salt and ½ teaspoon black pepper. Add the 8 garlic cloves and 2 medium onions.
- In a small bowl, combine the 1 cup beef broth, ½ cup balsamic vinegar and 2 tablespoon Worcestershire sauce. Pour over the seasoned chuck roast. Add 1 bay leaf.
- Place the 6 carrots and 4 cups potatoes on top of the roast. Cover and set to low for 6 hours.
- When done, check that the internal temperature of the roast is 165℉. If not, continue cooking in 1 hour increments until finished. Remove the bay leaf and serve.
Chef's Tips
- I like to shred my roast, stir everything around so it's coated in the sauce, and let it sit for about 30 minutes longer on warm. The longer it sits and the ingredients "marry", the tastier it is.
- If you are home throughout the cooking process, you can also occasionally stir it, making sure most of the potatoes are still not cooking in the sauce. But if you are out of the house, no worries! This isn't a necessary step.
- This recipe is perfect for about 4 people, but if you have a bigger crowd to feed, you can double all ingredients and use a bigger roast.
Recipe
Crockpot Beef Roast
Equipment
Ingredients
- 2 lb boneless chuck roast
- 2 tsp dried rosemary
- 1 tsp dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 garlic cloves halved
- 2 medium onions sliced
- 1 cup beef broth
- ½ cup balsamic vinegar
- 2 tablespoon Worcestershire sauce
- 1 bay leaf
- 6 carrots sliced
- 4 cups potatoes quartered
Instructions
- Place the boneless chuck roast in the slow cooker. Sprinkle with 2 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon salt and ½ teaspoon black pepper. Add the 8 garlic cloves and 2 medium onions.
- In a small bowl, combine the 1 cup beef broth, ½ cup balsamic vinegar and 2 tablespoon Worcestershire sauce. Pour over the seasoned chuck roast. Add 1 bay leaf.
- Place the 6 carrots and 4 cups potatoes on top of the roast. Cover and set to low for 6 hours.
- When done, check that the internal temperature of the roast is 165℉. If not, continue cooking in 1 hour increments until finished. Remove the bay leaf and serve.
Notes
Nutrition
Moop Brown says
This meal seems really tasty and comforting and like a perfect recipe for this time of the year. Thanks for sharing.