Savory Crockpot Pot Roast (One Pot)

Ingredients

• 3 to 4 pounds chuck roast, patted dry both sides
• 2 tablespoons brown sugar (for the seasoning blend)
• 1/2 teaspoon black pepper (for the seasoning blend)
• 2 teaspoons salt (for the seasoning blend)
• 1 teaspoon garlic powder (for the seasoning blend)
• 1 teaspoon onion powder (for the seasoning blend)
• 1 teaspoon paprika (for the seasoning blend)
• 4 tablespoons vegetable oil, or bacon grease (for searing)
• 2 pounds whole carrots, cut into halves or thirds
• baby potatoes, red and/or yellow
• 1 pound onions, optional
• 2 tablespoons Worcestershire sauce
• dried thyme, to taste
• 3 cups beef broth (or chicken broth)
• 3 tablespoons cornstarch (optional, to thicken at the end)
• 1/4 cup cold water (optional, to mix with the cornstarch)

How to Make It

1. Pat both sides of the chuck roast dry to get the moisture off before searing.
2. Mix the brown sugar, black pepper, salt, garlic powder, onion powder, and paprika into a seasoning blend.
3. Lightly season both sides of the chuck roast with most of the blend, spreading it evenly, and reserve the rest for the vegetables.
4. Heat the vegetable oil or bacon grease in a skillet over medium-high heat. (If you're using bacon, cook it down first until the grease renders out.)
5. Sear the chuck roast 2 to 4 minutes per side, until both sides are browned but not burned. It won't be cooked through.
6. Transfer the browned chuck roast to the crockpot.
7. Add the carrots, baby potatoes, and onions on top of the roast, keeping the vegetables sitting on top rather than underneath.
8. Sprinkle the reserved seasoning blend over the vegetables and mix it in well.
9. Add 2 tablespoons Worcestershire sauce over the vegetables.
10. Add the thyme.
11. Pour in the 3 cups beef broth (or chicken broth), distributing it evenly around the pot to knock the seasoning off the meat.
12. Cover and cook on high for 5 to 6 hours, or on low for 8 to 10 hours, until the roast falls apart.
13. To thicken the sauce at the end (optional), mix 3 tablespoons cornstarch into 1/4 cup cold water and stir it in.

Curtis's Tips

• Pat the chuck roast dry really well — you don't want a lot of moisture on it before searing.
• The bacon grease is optional; you can use 4 tablespoons of vegetable oil instead. The bacon grease adds a little extra bacon flavor.
• Keep the heat on medium-high while searing — you want it to char, not burn.
• Searing only browns both sides; the roast isn't cooked all the way through at that point.
• Cut whole carrots into halves or thirds. Red or yellow baby potatoes both work — I like to use both.
• Onions are completely optional, so it's really up to you.
• Keep the vegetables sitting on top of the chuck, not buried under it.
• Try to distribute the broth evenly around the pot rather than dumping it all in one spot.
• Choose high (5 to 6 hours) or low (8 to 10 hours) depending on your day. It's done when the roast is falling apart.
• To thicken the sauce, stir 3 tablespoons cornstarch into 1/4 cup cold water at the end. You'll most likely need it on the 5 to 6 hour high setting; on the longer 8 to 10 hour low route you might be fine without it, but keep the cornstarch water on hand just in case.