Imagine coming home to a meal that cooked itself while you binge-watched Netflix or pretended to work. That’s the magic of a crockpot roast. No babysitting, no fancy skills—just throw stuff in and walk away.
This recipe is so easy, even your cat could do it (if cats had thumbs and cared about your dinner). And the best part? It tastes like you slaved over it for hours.
Ready to never stress about dinner again? Let’s go.
Why This Recipe Slaps
This crockpot roast is the culinary equivalent of a trust fund—low effort, high reward. The slow cooking breaks down tough meat into melt-in-your-mouth perfection, while the veggies soak up all the savory juices.
It’s a one-pot wonder with minimal cleanup, and the leftovers taste even better. Plus, it’s basically foolproof. Unless you set your crockpot on fire (please don’t), it’s hard to mess up.
Ingredients You’ll Need
- 3–4 lb chuck roast (fat = flavor, don’t skip it)
- 1 onion, sliced (because crying is optional)
- 4 carrots, chopped (orange sticks of happiness)
- 3 potatoes, cubed (the ultimate filler)
- 3 cloves garlic, minced (because vampires)
- 2 cups beef broth (or water + bouillon if you’re lazy)
- 1 tbsp Worcestershire sauce (fancy umami bomb)
- 1 tsp thyme, 1 tsp rosemary (herbs that won’t judge you)
- Salt and pepper (to taste, or until your ancestors whisper “enough”)
Step-by-Step Instructions
- Season the roast like it owes you money—salt, pepper, thyme, and rosemary all over.
- Sear the meat in a hot pan for 2–3 minutes per side.
Skip this, and you’re basically making sad pot roast soup.
- Layer the veggies in the crockpot: onions first, then carrots and potatoes. Garlic goes on top because it’s dramatic.
- Place the roast on the veggies. Pour broth and Worcestershire sauce over everything.
- Cook on low for 8 hours or high for 5–6.
No peeking—patience is a virtue.
- Shred the meat with forks or your hands (channel your inner caveman).
- Serve with the veggies and a ladle of the liquid gold (aka broth).
How to Store This Masterpiece
Let the roast cool before packing it into airtight containers. It’ll last 3–4 days in the fridge or 3 months in the freezer. Reheat it on the stove or microwave, but add a splash of broth to keep it juicy.
Pro tip: Freeze portions for future you—they’ll be grateful.
Why This Recipe Is a Game-Changer
It’s cheap, filling, and requires zero skill. You get protein, veggies, and carbs in one pot. It’s perfect for meal prep, lazy Sundays, or impressing your in-laws (they don’t need to know how easy it was).
Plus, slow cooking makes even budget cuts of meat taste luxurious.
Common Mistakes to Avoid
- Overcrowding the crockpot—leave room for heat to circulate.
- Skipping the sear—this step adds flavor. Don’t be lazy.
- Lifting the lid—every peek adds 20 minutes to cook time. Stop it.
- Using lean meat—fat = flavor.
Chuck roast or bust.
Alternatives for Picky Eaters
Swap beef for pork shoulder or chicken thighs (adjust cook time). Hate carrots? Use parsnips or sweet potatoes.
Vegetarian? Try portobello mushrooms and extra broth—though, IMO, it’s not the same.
FAQs
Can I cook this on high instead of low?
Yes, but the meat won’t be as tender. Low and slow wins the race.
What if I don’t have Worcestershire sauce?
Use soy sauce or balsamic vinegar.
It won’t taste identical, but it’ll still slap.
Can I add wine to the broth?
Absolutely. Red wine = fancy upgrade. Just don’t drink the whole bottle while waiting.
Why is my roast dry?
You probably overcooked it or used a lean cut.
Chuck roast + proper timing = juicy goodness.
Can I make this in an Instant Pot?
Yes, but then it’s not a crockpot roast. Use high pressure for 60–90 minutes.
Final Thoughts
This crockpot roast is the ultimate “set it and forget it” meal. It’s cheap, easy, and tastes like you tried way harder than you did.
Make it once, and it’ll become your go-to for busy days, lazy days, and “I don’t want to adult today” days. Now go forth and let your crockpot do the work.