Crockpot Roast with Potatoes and Carrots

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.

Prep Time: 15 minutes | Cooking Time: 8-10 hours (low) or 4-5 hours (high) | Total Time: 8-10 hours 15 minutes or 4-5 hours 15 minutes

Kcal: 500 kcal per serving | Servings: 6 servings