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Crockpot Pot Roast with Five Minutes of Prep

A comforting and hearty dish featuring tender beef and vegetables, all cooked in a crockpot with minimal preparation.
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Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 cup beef broth
  • 4 carrots chopped
  • 4 potatoes diced
  • 1 onion chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by patting the beef chuck roast dry with paper towels.
  2. In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides for 4-5 minutes until golden brown (optional).
  3. Chop up the carrots, potatoes, onion, and garlic. Set aside.
  4. Place the beef roast in the crockpot. Layer the chopped vegetables on top.
  5. Add the beef broth and sprinkle with thyme, salt, and pepper.
Cooking
  1. Cover and cook on low for 8-10 hours, or until the beef is tender and easily shreddable with a fork.
  2. Once done, shred the roast with two forks and mix it with the vegetables and broth.
  3. Serve hot, and enjoy!

Notes

For substitutions, you can use lamb or a Halal-certified alternative. Sweet potatoes can replace regular potatoes. If short on time, cook on high for 4-6 hours. Avoid overloading the crockpot for best results. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months. Reheat by thawing overnight and warming in the microwave or stovetop.