Sear seasoned beef chuck roast and transfer to crockpot. Add sautéed garlic, onion, potatoes, and carrots. Mix broth, wine, tomato paste, and seasonings, then pour over roast. Cook on low for 8-10 hours or high for 4-5 hours. Serve hot, garnished with parsley.
Crockpot Roast with Potatoes and Carrots
6
servings15
minutes8
minutes500
kcal8
minutesSear seasoned beef chuck roast. Add to crockpot with garlic, onion, potatoes, carrots, broth, wine, and seasonings. Cook until tender, garnish with parsley.
Ingredients
3 lb (1.4 kg) beef chuck roast
Salt and pepper to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 large onion, sliced
4 large carrots, peeled and cut into chunks
4 large potatoes, peeled and cut into chunks
1 cup beef broth
1/2 cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Fresh parsley, chopped (for garnish)
Directions
- Season the beef chuck roast with salt and pepper on all sides.
- In a large skillet, heat the olive oil over medium-high heat. Add the roast and sear for 4-5 minutes on each side until browned. Transfer the roast to the crockpot.
- In the same skillet, add the minced garlic and sliced onion. Cook for 2-3 minutes until the onion is softened. Transfer the garlic and onion to the crockpot.
- Add the carrots and potatoes to the crockpot, arranging them around the roast.
- In a small bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour the mixture over the roast and vegetables in the crockpot. Add the bay leaves.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the roast is tender and the vegetables are cooked through.
- Remove the bay leaves before serving. Garnish with fresh chopped parsley.
- Serve the crockpot roast hot with the potatoes and carrots.