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Crockpot Beef Pot Roast
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Crockpot Beef Pot Roast

9 hServes 6Nutri-Score C€€
from @theemilyrangel37 imports1 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck roastMeat1.1 kg
  • yellow onion (sliced)Produce1 piece
  • celery (diced)Produce3 pieces
  • carrots (large, cut into chunks)Produce3 pieces
  • baby potatoes (bite-size)Produce700 g
  • garlic (cloves, minced)Produce5 pieces
  • rosemary (sprigs, tied in a bundle)Produce4 pieces
  • thyme (sprigs, tied in a bundle)Produce4 pieces
  • Worcestershire saucePantry30 ml
  • tomato pastePantry45 g
  • Au jus gravy packetsPantry2 pieces
  • beef bone brothPantry720 ml
  • unsalted butterDairy42 g
  • onion powderSpices14 g
  • garlic powderSpices14 g
  • salt (to taste)Spices6 g
  • black pepper (to taste)Spices3 g
  • oil (for searing)Pantry15 ml
  • fresh parsley (chopped, for garnish)Produce10 g

per serving

Nutrition

395kcal

Carbs
16 g
Proteins
34 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Frying pan
  • Whisk
  • Tongs

step by step

Method

  1. Season and sear the roast

    • Season the roast generously on all sides with salt, pepper, onion powder and garlic powder.
    • Sear in a hot skillet with a little oil for 3–4 minutes per side until nicely browned.
    • Remove and set aside.
    Step 1

  2. Sauté the vegetables

    • In the same pan, sauté the onion and celery for a few minutes until softened and the onion starts to caramelize.
    • Add the garlic and cook for about 30 seconds.
    Step 2

  3. Build the gravy

    • Stir in the tomato paste and Worcestershire sauce and cook for 1–2 minutes.
    • Slowly add the beef broth, scraping up all the browned bits from the bottom of the pan.
    • Whisk in the Au jus packets and spices until smooth.
    Step 3

  4. Load the crockpot

    • Transfer the gravy mixture to the crockpot.
    • Place the potatoes and carrots in the bottom of the crockpot, then place the seared chuck roast on top.
    • Add the butter and a generous amount of rosemary and thyme tied together with butcher's twine.
    Step 4

  5. Cook low and slow

    • Cover and cook on LOW for 8–9 hours (preferred for a tender roast) or on HIGH for 4½–5½ hours.
    Step 5

  6. Finish and serve

    • Remove the rosemary and thyme bundle.
    • Taste the gravy and adjust salt and pepper if needed.
    • Serve over creamy mashed potatoes, spoon the pot roast, carrots, potatoes and plenty of gravy over the top.
    • Finish with fresh parsley.
    Step 6
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