This easy crockpot pot roast is hearty and delicious!
It’s the perfect belly-warming food for those chilly nights!
It occurred to me recently that I had been imparting my food tastes upon my children. If I don’t like a particular food, I assume my kids don’t either. Shame on me, I’ve been sorely mistaken.
I served the kids their first Brussels sprouts two years ago. Two years ago! I always thought I hated Brussels sprouts until I made them myself. Not only did I fall in love with them, but the kids did too! I was shocked. How could they like Brussels sprouts if I grew up despising them? It hit me: it isn’t what I was serving, it’s how I was serving them. Brussels sprouts were always good; it was just the way my mom prepared them that I didn’t like! This revelation changed everything.
This pot roast was another recipe revival. My mom’s pot roast was always bland and chewy. I assumed all pot roasts were like this. Then I made this recipe. I love it; the family loves it, and I’m going to wager that you will love it too!
This crockpot pot roast starts with lightly browned chuck roast that rests on a bed of fingerling potatoes, parsnips, and carrots. Crushed tomatoes, beef broth, and seasoning, will help flavor the meat and the vegetables. The result is a robust tasting pot roast with fork-tender vegetables and savory beef.
I’ve happily partnered with the Ohio Beef Council to bring you this “Crocktober” recipe!. This October, thousands of families across Ohio will buy beef. Ohioans spend $4.1 billion each year on beef, which is a healthy, high-quality protein choice. Ohio beef farmers are committed to providing excellent care of their animals, protecting the environment for future generations and to producing safe, healthy beef. U.S. beef farmers have improved sustainability by 5 percent in the past six years to help feed a growing world population.
Crockpot beef makes for an easy, convenient weekday dinner that will help you spend more time around the table eating as a family and less time cooking. Just remember, when preparing beef in the slow cooker, it should be cooked to 160 degrees, or until it is fork tender.
This “Crocktober”, the Ohio Beef Council will be giving away this Crockpot 6 Qt. Cook and Carry Slow Cooker. All you have to do to be entered to win is leave me a comment telling me your favorite crockpot recipe!
Connect with the Ohio Beef Council:
Crockpot pot roast set over fingerling potatoes, carrots and parsnips!
- 1 teaspoon olive oil
- salt and pepper
- 1 3 lb chuck roast
- 1 1/2 lb fingerling potatoes
- 2 parsnips
- 3 carrots
- 2 cloves garlic
- 1 cup crushed tomatoes
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 sprig fresh rosemary
- a handful of fresh thyme
- Heat a cast iron skillet over medium-high heat. Season beef with salt and pepper and place in the hot skillet. Brown the meat for about 5-6 minutes per side.
- Place potatoes in the bottom of the crockpot. Cut parsnips and carrots into equal size chunks and add them to the potatoes. Place beef over vegetables.
- In a bowl, combine tomatoes, broth, garlic, Worcestershire sauce and vinegar. Pour over beef. Toss in fresh herbs and cover.
- Cook beef on low for 6-8 hours or until vegetables are tender.
More Crocktober Recipes:
Slow Cooker 4-Ingredient Shredded Beef Tacos by A Cedar Spoon
Bloody Mary Pot Roast by Jelly Toast
Slow Cooker Honey Sesame Beef by NeighborFood
Slow Cooker Swiss Steak by Tastes of Lizzy T’s