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Busy Mom's 8-Hour Pot Roast Power Up

Fall apart tender roast made with minimal effort, perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine American/Family
Servings 6 servings

Ingredients
  

Roast & Veggies

  • 3 lb chuck roast
  • 1 lb baby carrots pre cut is a lifesaver!
  • 1.5 lb red potatoes quartered
  • 1 large onion roughly chopped
  • 3 cloves garlic minced

Liquid & Seasoning

  • 1 cup beef broth
  • 1/2 cup red wine optional, for extra flavor
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste

Instructions
 

  • Pat the chuck roast dry and season generously with salt and pepper.
  • Place the chopped onion and minced garlic in the bottom of your crockpot.
  • Put the seasoned roast on top of the onions and garlic.
  • Arrange the carrots and potatoes around the roast.
  • In a small bowl, whisk together the beef broth, red wine (if using), Worcestershire sauce, thyme, and rosemary.
  • Pour the liquid mixture over the roast and vegetables.
  • Cover and cook on LOW for 8-10 hours, or until the meat is fork tender and falling apart. This is where the collagen hydrolysis magic happens!
  • Shred or slice the roast and serve with the tender veggies and cooking liquid.

Notes

Mom Hack: Use frozen pre cut veggies for even faster prep! Storage: This freezes beautifully in individual portions for easy lunches.