Pot roast is a staple in our household. It’s super easy to make, incredibly filling, and perfect for leftovers (which we always have plenty of, since it’s just the two of us). I use a crock pot to make it even more effortless. If you’re curious how I stretch it into multiple meals, check out Meal Plan #1 to see exactly how I repurpose the leftovers!
Ingredients
- 4-ish lbs beef chuck roast
- 1 onion, chopped
- 4 garlic cloves, minced
- 3 tbsp tomato paste
- 1/2 tbsp Worcestershire sauce
- 4 cups beef broth or stock
- 1 packet brown gravy mix
- 1 cup water
- Veggies of your choice – potatoes, mushrooms, carrots, or whatever you love!
(I usually stick with onion and mushrooms to keep it versatile for leftovers.) - Salt & pepper, to taste
Instructions
- In a medium bowl, whisk together the tomato paste, Worcestershire sauce, brown gravy mix, and water until smooth. Set aside.
- Chop your veggies and add them to the slow cooker along with the onion.
Pour half of the sauce mixture over the veggies and stir to coat evenly. - Place the beef roast on top of the veggies.
Pour the remaining sauce and the beef broth or stock over the roast. - Cover and cook:
- On low for 8–9 hours
- Or on high for 4–6 hours, until the beef is tender and shreds easily.
- Season with salt and pepper to taste, and serve warm — or let it cool for an easy head start on leftovers for the week!
*The brown gravy mix not only provides extra flavor to the roast, but it also creates a built in gravy to serve over your vegetables. I usually make mashed potatoes on the side, and this gravy makes the perfect addition.
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