Here’s a simple and hearty recipe for Crockpot Beef Roast—perfect for a tender, flavorful meal with minimal effort. 🥩🍲
🥘 Ingredients (serves 4–6)
- 3–4 lb (1.4–1.8 kg) beef roast (chuck roast works best)
- 1 onion, sliced
- 4 cloves garlic, minced
- 4 carrots, cut into chunks
- 4 potatoes, cut into chunks
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme or rosemary
- 1 tsp salt
- ½ tsp black pepper
- Optional: 2 tbsp flour for thickening gravy
🥄 Instructions
- Prepare the roast
Season beef roast with salt, pepper, and thyme/rosemary. Optional: sear in a hot skillet for 3–4 minutes per side for extra flavor. - Add to crockpot
Place onions, garlic, carrots, and potatoes in the bottom of the crockpot. Lay roast on top. - Add liquids
Pour beef broth and Worcestershire sauce over everything. - Cook
Cover and cook on low for 8–10 hours or high for 4–6 hours, until beef is tender and easily shredded. - Optional gravy
- Remove roast and vegetables.
- Mix 2 tbsp flour with a little cold water to make a slurry and stir into crockpot juices.
- Cook on high 10–15 minutes until thickened.
- Serve
Slice or shred beef, serve with cooked vegetables, and drizzle with gravy.
✨ Tips
- Add mushrooms or celery for extra flavor.
- Use a meat thermometer—beef is done when it reaches 190–200°F for shredding.
- Leftovers store well in the fridge and can be used for sandwiches, tacos, or stew the next day.
If you want, I can give a quick 5-ingredient version of crockpot beef roast that’s super easy and still packed with flavor. Do you want me to do that?
