You know I’ve been on a sandwich kick recently after I rediscovered my panini press, but because I love to switch it up in the kitchen, it was time I dusted off another favorite appliance. I’m talking about one of the most classic of them all – the crockpot. And since we’re inching our way into cozy season (aka winter), what better meal to make for the crockpot comeback than a cozy Crockpot Pot Roast? You won’t believe how easy and full of flavor this meal is to make. The chuck roast is so tender, it basically falls apart in your mouth. It’s kind of life-altering and I just know you’re going to love it too!
This two-step Crockpot Pot Roast truly is the most simple, delicious dinner. All you have to do is put it on in the morning and it’s ready for you come dinner time – such a game changer! It’s tender and juicy, high in protein, high in flavor and will undoubtedly have everyone coming back for seconds. Did I also mention how incredible your house is going to smell all day while it’s cooking? I know it may be tempting to sneak a bite when you go to flip it towards the end (what I prefer to do, to really let the meat soak up all the unbelievable flavor), but I promise it’s worth the wait.
CROCKPOT COMEBACK MEAL
Now aside from all of the incredible flavor and texture, you know I have to talk about some of the health benefits this perfect pot roast provides. Because if we can multitask a simple, delicious dinner and pack in all the nutrients, what’s not to love? The chuck roast is of course high in protein (a vital macronutrient) and is a significant source of the mineral, iron. Adequate iron intake is important because it helps to support optimal energy levels. Chuck roast also contains zinc, which is another essential mineral – one that, among many other benefits, plays a key role in immune function, making it especially useful to incorporate during the colder, winter months. Not to mention how the slow cooking process allows the collagen in the chuck roast to break down – developing all the juicy, rich flavors and creating that melt-in-your-mouth texture. Is your mouth watering yet?
Bone broth is another key ingredient, but not just because it further enhances the flavor. Incorporating bone broth helps to provide many nutrients like protein, calcium, and electrolytes – all of which your body needs on any day, but especially to replenish itself when it’s feeling run down. The onions and carrots really elevate the flavor profile in this meal and are loaded with antioxidants. And the thyme is the most seamless herby addition that provides a handful of helpful medicinal qualities. This is one of those meals that’s almost too good to be real.
My absolute favorite way to serve this Crockpot Pot Roast is with my Creamy Buttery Mashed Potatoes – another simple and mouthwateringly flavored dish you’ll find yourself making on repeat. Even though they’re typically served as a side, I had to give my mashed potatoes their own spot on the blog (you’ll know why as soon as you try them, trust me!) So, what are you waiting for? It’s time to make the crockpot comeback meal of your dreams!
INGREDIENTS YOU’LL NEED:
- Grass-fed chuck roast
- Sea salt and pepper
- Avocado oil
- Bone broth
- White onion
HOW TO MAKE CROCKPOT POT ROAST
Season your roast by pressing salt and pepper into both sides. Add oil to crockpot, followed by chuck roast, onion, carrot, bone broth and thyme.
Cover and let cook for 6 hours on high heat, or 8 hours on low heat. If it’s not falling apart, cook for longer so the collagen can break down.
I like to flip once towards the end. Once you can tell it’s falling apart / tender, turn the heat to low to let finish.
RECIPE SUBSTITUTIONS & QUESTIONS
Crockpot Pot Roast is generally customizable, so I’ll share a few alternatives with you here. Depending on preference or what’s available at your local butcher/grocery store, you could also try: rump roast, bottom rounds, or tri-tip roasts. Essentially, you’ll just want to make sure you use another uniformly-shaped, lean cut of beef. I prefer grass-fed beef as it tends to be leaner and higher in some nutrients and antioxidants. Some people like to make more of a gravy for the pot roast to simmer in, which can include bone broth, plus a handful of other ingredients which differ pending the gravy recipe. For the veggies, you can include potatoes and/or celery in the crockpot, along with the carrots and onions. Other options for herbs include rosemary and sage.
WHAT TO PAIR THE ROAST WITH?
My ultimate pairing with a roast is my Creamy Buttery Mashed Potatoes. Honestly, they’re kind of unbeatable and the combo of the roast and potatoes in the same bite will blow your mind.
I love adding any veggie here. Either the ones you cooked the pot roast with, or I’ll stick to my go-to of sauteed broccolini in a skillet with ghee and pink salt. Hits every time!
DO YOU HAVE TO BROWN ROAST BEFORE PUTTING IN CROCKPOT?
Browning, or caramelizing, your meat before putting into the crockpot isn’t necessary, especially if you’re short on time or trying to keep things simple. However, if you have the time, feel free! Doing so simply further enhances the flavors, and provides a more of a crust if you sear it beforehand.
SHOULD MEAT OR VEGETABLES GO IN THE CROCKPOT FIRST?
The general rule of thumb is to put the slowest cooking items on the bottom of the crockpot and layer accordingly for the remaining ingredients. For example, some veggies (like potatoes) take longer to cook in the crockpot than others, so you’ll want to place those on the bottom/surrounding the meat. The top layer should always be reserved for ingredients like herbs or citrus slices.
SHOP THE RECIPE
LOOKING FOR MORE HIGH-PROTEIN, FLAVOR-FILLED MEALS? TRY THESE:
Click here to watch the reel I made of this recipe 🙂
Crockpot Pot Roast
- Crockpot or Slow Cooker
- 2.5 lb grass-fed chuck roast
- Sea salt
- 1/4 tsp thyme
- 1 tbsp avocado oil
- 1.5 cups bone broth
- 3 loose carrots, peeled, chopped
- 1 white onion, chopped
- Season your roast by pressing salt and pepper into both sides. Add oil to crockpot, followed by chuck roast, onion, carrot, bone broth and thyme.
- Cover and let cook for 6 hours on high heat, or 8 hours on low heat. If it’s not falling apart, cook for longer so the collagen can break down.
- I like to flip once towards the end. Once you can tell it’s falling apart / tender, turn the heat to low to let finish.