Dump and Go Crockpot Roast

As the aroma of slow-cooked meat wafts through the air, you can’t help but feel a sense of warmth and comfort. It’s a smell that instantly transports you to a place of relaxation, where the stresses of the day melt away. This Dump and Go Crockpot Roast is the epitome of comfort food, a true culinary hug in a bowl. With its tender, fall-apart meat and rich, velvety gravy, this recipe is sure to become a staple in your household.

If you’re a fan of hearty, comforting meals like this Dump and Go Crockpot Roast, you might also love our Related Recipe that’s perfect for a weeknight dinner.

Why This Recipe Works

• Slow cooking breaks down connective tissue in the meat, making it tender and falling-apart
• This recipe is incredibly easy to prepare and requires minimal effort
• The combination of beef broth and tomato paste creates a rich and savory gravy

Key Ingredients

The quality of the ingredients is crucial in this recipe, as it directly affects the flavor and texture of the final product. For the beef roast, look for a cut that’s at least 2 lbs, such as a chuck roast or rump roast. It’s essential to choose a high-quality beef broth, and you can use either store-bought or homemade. Fresh garlic is a must, and for the thyme, opt for the dried variety as it holds its flavor better than fresh.

When it comes to the spices, a good quality salt and black pepper can make all the difference. Don’t be stingy with the salt, as it helps to bring out the flavors of the other ingredients. Finally, for the tomato paste, choose a high-quality brand that’s free of added preservatives.

Recipe Courtesy of Our Kitchen

Dump and Go Crockpot Roast

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 lbs beef roast

1 onion

3 cloves of garlic

1 cup beef broth

1 tbsp tomato paste

1 tsp dried thyme

1 tsp salt

1 tsp black pepper

Directions

1

Season the beef roast with salt, black pepper, and thyme. Heat a skillet over medium-high heat and sear the roast until browned on all sides.

2

Transfer the roast to the crockpot and add the onion, garlic, beef broth, and tomato paste. Cook on low for 8-10 hours or high for 4-6 hours.

3

Shred the roast with two forks and serve with the juices from the crockpot. Garnish with fresh thyme, if desired.

4

Serve hot and enjoy!

5

Allow leftovers to cool completely and refrigerate or freeze for up to 3 days.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply refrigerate overnight and reheat in the microwave or on the stovetop with some added broth to loosen the juices.