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Crockpot Pot Roast Texas Family Recipe

CROCKPOT POT ROAST

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Enjoy the Best Crockpot Pot Roast with this easy familyapproved recipe from my Texas kitchen This comfort food is a guaranteed crowdpleaser Get the recipe

Ingredients

Scale
  • 3-4 lb beef chuck roast
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup beef broth
  • 1/2 cup red wine (optional)
  • 2 tbsp Worcestershire sauce
  • 1 lb Yukon gold potatoes, quartered
  • Salt and pepper to taste

Instructions

  • Season the chuck roast generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the seared roast to your Crockpot.
  • In the same skillet, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the minced garlic, thyme, and rosemary and cook for another minute until fragrant. Scrape up any browned bits from the bottom of the skillet.
  • Pour the diced tomatoes, beef broth, red wine (if using), and Worcestershire sauce into the skillet with the vegetables. Bring to a simmer, then pour the mixture over the roast in the Crockpot. Tuck the bay leaf in amongst the vegetables.
  • Arrange the quartered Yukon gold potatoes around the roast in the Crockpot. Make sure they are partially submerged in the liquid.
  • Cover the Crockpot and cook on low for 8-10 hours or on high for 4-6 hours, or until the roast is fork-tender.
  • Remove the bay leaf. Using two forks, shred the pot roast. Stir the shredded beef back into the vegetables and cooking liquid. Serve hot.

Notes

Tender, flavorful, and practically falling apart, this Crockpot Pot Roast recipe is a family favorite. Perfect for busy weeknights, it’s a delicious, stress-free dinner that your family will rave about.