Slow Cooker
Pot Roast
Fall-apart chuck roast with tender carrots and potatoes in a rich, savory herb broth. Classic comfort food with very little actual work.
Nutrition information is an estimate and will vary based on ingredients and brands used.
Ingredients
Tap each ingredient as you add it.
Slow Cooker Instructions
Add the roast.
Place the chuck roast in the center of your slow cooker.
Add the vegetables.
Arrange the carrots and diced baby red potatoes around the roast.
Make the broth.
Whisk together the beef broth, onion soup mix, Worcestershire sauce, garlic powder and dried thyme. Pour it over the roast and vegetables.
Walk away.
Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the roast is fall-apart tender.
Serve.
Pull the roast apart with two forks and serve with the carrots, potatoes and plenty of that savory broth.
Make It a Freezer Meal
Place the raw chuck roast and carrots in a large freezer-safe bag.
Add the onion soup mix, Worcestershire sauce, garlic powder and dried thyme.
Leave the potatoes and beef broth out. You'll add both fresh on cooking day.
Remove as much air as possible, seal and label. Freeze for up to 3 months.
Thaw completely in the refrigerator before cooking. A roast this size may take longer than overnight to thaw completely.
Transfer everything to the slow cooker, then add 1 lb diced baby red potatoes and 2 cups beef broth. Do not cook the roast from frozen.
+ 1 LB BABY RED POTATOES
+ 2 CUPS BEEF BROTH
Smart Swaps
Swap the potatoes for parsnips if you want to change up the vegetables.
Add mushrooms for another savory layer.
Use a splash of balsamic vinegar instead of Worcestershire sauce if you prefer.
Trim any large pieces of visible fat from the roast before cooking if that's your preference.
You've got dinner handled.
That's the whole point of Crocktober. Not perfect meals. Not complicated meal prep. Just a few simple choices today that make taking care of yourself easier later.