Ingredients for Beef Pot Roast Crock Pot Style
- 2 lbs boneless beef chuck roast
- All Purpose Flour
- Nonstick Cooking Spray
- Vegetable Juice
- Beef Stew Seasoning
- Frozen Stew Vegetables
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery ribs, chopped
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- generously salt
- generously freshly ground black pepper
- generously garlic powder
- generously onion powder
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How to Make Beef Pot Roast Crock Pot Style
- Season the beef generously with salt, pepper, garlic powder, and onion powder.
- Sear the beef roast in a tablespoon of olive oil over medium-high heat for 2-3 minutes per side, until browned. This step helps develop rich flavor.
- Place the seared beef roast in your crock-pot.
- Add the chopped carrots, celery, and onion to the crock-pot.
- Pour in the beef broth and Worcestershire sauce.
- Add the bay leaves.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is fork-tender.
- Remove the beef roast from the crock-pot and shred it with two forks.
- Skim off excess fat from the cooking liquid.
- Thicken the cooking liquid (optional): In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Slowly whisk the mixture into the cooking liquid in the crock-pot. Cook for another 5-10 minutes, or until thickened.
- Return the shredded beef to the crock-pot and stir to combine with the gravy.
- Serve hot, garnished with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
16g
Fat
31g
Carbs
8g
