Crockpot Beef Roast: Tender, Flavorful Slow Cooker Perfection
A fall-apart-tender beef roast, slow-cooked with hearty vegetables and flavorful broth in a crockpot. This easy American comfort dish transforms tough cuts into a rich, juicy meal with balanced textures and savory depth that simmers into perfection for weeknight or holiday feasts.
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Servings: 6 servings
Calories: 520kcal
Ingredients
- 3-4 lbs beef chuck roast
- 2 cups beef broth
- 1 large onion, sliced
- 4-5 medium carrots, sliced
- 4-6 medium potatoes, peeled and cubed
- 2 cloves garlic, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
- Pat beef dry and season liberally with salt and pepper
- Place beef in crockpot, fanning it in the bottom
- Add onion, carrots, potatoes, and garlic evenly around the meat
- Pour beef broth over the mixture to maintain moisture
- Cook on low heat for 6-8 hours until beef is fork-tender and vegetables are softened
- Use two forks to shred beef slightly in the pot, then simmer 30 minutes more
Notes
Substitute beef rump roast but reduce cook time by 1-2 hours
For lower fat version, choose leaner cuts
Store leftovers in airtight containers for 3-4 days
Freeze shredded meat up to 3 months
Add mushrooms or celery for extra flavor if desired
For lower fat version, choose leaner cuts
Store leftovers in airtight containers for 3-4 days
Freeze shredded meat up to 3 months
Add mushrooms or celery for extra flavor if desired
Nutrition
Serving: 1g | Calories: 520kcal | Carbohydrates: 20g | Protein: 40g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 1000mg | Fiber: 3g | Sugar: 5g