New England Crock Pot Roast

Slow-cooked to tender perfection, this New England Crock Pot Roast is the ultimate comforting one-pot meal. Featuring a melt-in-your-mouth beef chuck roast paired with hearty root vegetables like carrots, parsnips, and potatoes, this recipe brings classic New England flavors to your table. The rich, savory broth—enhanced with a touch of red wine, Worcestershire sauce, and aromatic herbs like thyme and rosemary—infuses every bite with deep flavor and warmth. With just 30 minutes of prep time and a hands-off, all-day simmer in the crock pot, this dish is as effortless as it is satisfying. Serve it as a wholesome family dinner alongside crusty bread to soak up the luscious gravy, and enjoy a true taste of home-cooked comfort. Perfect for cold evenings or cozy gatherings, this recipe is a guaranteed crowd-pleaser.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:480 mins

Total Time:510 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 1 large yellow onion
• 4 medium carrots
• 3 medium parsnips
• 5 medium red potatoes
• 2 stalks celery stalks
• 3 cloves minced garlic
• 2 cups beef broth
• 0.5 cups red wine (optional)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons olive oil

Directions

Step 1

Pat the beef chuck roast dry with paper towels and season it generously on all sides with salt and black pepper.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side, until browned. Transfer the roast to the crock pot.

Step 3

Peel and chop the yellow onion into wedges. Slice the carrots, parsnips, and celery into 2-inch pieces. Halve the red potatoes.

Step 4

Add the chopped vegetables and potatoes to the crock pot, arranging them around the roast.

Step 5

In a medium bowl, mix the beef broth, red wine (if using), tomato paste, Worcestershire sauce, minced garlic, thyme, and rosemary. Stir until the tomato paste is fully dissolved.

Step 6

Pour the broth mixture over the roast and vegetables in the crock pot. Add the bay leaves.

Step 7

Cover the crock pot with its lid and cook on low heat for 8 hours or until the beef is tender and easily pulls apart with a fork.

Step 8

Remove the bay leaves and discard. Transfer the roast to a cutting board and shred or slice it as desired.

Step 9

Serve the roast with the vegetables and spoon the cooking juices over the top as a rich gravy. Adjust seasoning with additional salt and pepper if needed.

Nutrition Facts

Serving size	3743.8 grams (3743.8g)

Amount per serving	% Daily Value*
Calories	4978

Total Fat 313.10g	401%
Saturated Fat 117.00g	585%
Polyunsaturated Fat 5.60g
Cholesterol 1027mg	342%
Sodium 6108mg	266%
Total Carbohydrate 266.20g	97%
Dietary Fiber 42.30g	151%
Total Sugars 53.30g
Protein 278.60g	557%

Vitamin D 0IU	0%
Calcium 613mg	47%
Iron 50mg	276%
Potassium 10679mg	227%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 22.3%

Carbs: 21.3%