Description
This Crock Pot Pot Roast features fall-apart tender chuck roast, buttery gold potatoes, sweet carrots, and a rich, savory homemade gravy. Slowly cooked with garlic, onions, and fragrant herbs, it's a comforting, flavorful family dinner that's perfect for any occasion.
Ingredients
3–4 pound chuck roast, fat trimmed
3 tablespoons olive oil
1 yellow onion, cut into 1/2-inch slices
6 cloves garlic, smashed
2 tablespoons tomato paste
2 teaspoons brown sugar
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
32 ounces beef stock
2 pounds carrots, peeled and cut into 2–3-inch pieces
2 pounds baby gold potatoes, halved if large
4 sprigs fresh thyme
4 sprigs fresh rosemary
2 bay leaves
Kosher salt, to taste
Freshly cracked black pepper, to taste
Fresh chopped parsley, for garnish
3 tablespoons cornstarch, for optional gravy
3 tablespoons cold water, or as needed for optional gravy
Additional salt and black pepper, to taste, for optional gravy
Instructions
- Pat the chuck roast dry with paper towels to remove excess moisture. Generously season all sides and edges with kosher salt and freshly cracked black pepper.
- Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the seasoned chuck roast and sear for approximately 4–5 minutes per side, including the edges, until a deep golden-brown crust forms. Transfer the browned roast to the slow cooker.
- Reduce the pan heat to medium without wiping it clean. Add the sliced yellow onion with a couple of pinches of salt and black pepper. Sauté for approximately 4 minutes, stirring occasionally, until softened.
- Add the smashed garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, and chili powder. Stir and cook for another minute until the garlic and spices become fragrant.
- Pour the Worcestershire sauce and a few splashes of beef stock into the pan. Scrape the browned bits from the bottom with a wooden spoon, stirring until the tomato paste is incorporated into the liquid.
- Pour the sautéed onion mixture over the chuck roast in the slow cooker. Arrange the carrots and baby gold potatoes around the meat. Add the remaining beef stock and season the vegetables with additional salt and black pepper.
- Nestle the fresh thyme, rosemary, and bay leaves among the vegetables. Secure the slow cooker lid.
- Cook on Low for 8–10 hours or on High for 5–6 hours, until the chuck roast is exceptionally tender and easily pulls apart with a fork. Continue cooking if the meat still feels firm.
- For the optional gravy, carefully transfer the cooked roast and vegetables to a serving platter and keep warm. Strain the cooking liquid into a saucepan, discarding the herb stems and bay leaves.
- In a small bowl, whisk together 3 tablespoons cornstarch and 3 tablespoons cold water until smooth. Heat the strained cooking liquid over medium heat, gradually whisk in the slurry, and bring to a gentle simmer. Stir frequently until the gravy reaches the desired thickness. Adjust salt and black pepper to taste.
- Arrange the tender chuck roast, carrots, and potatoes on a large serving platter. Spoon the homemade gravy over the beef and vegetables, garnish with freshly chopped parsley, and serve hot with extra gravy on the side.
Notes
Choose a well-marbled chuck roast for the juiciest, most tender results. Beef brisket or bottom round roast can also be used.
Searing the roast before slow cooking develops a richer, deeper flavor, although this step can be skipped when short on time.
Cooking on Low for 8–10 hours produces exceptionally tender beef. Avoid repeatedly lifting the slow cooker lid because heat loss can extend cooking time.
For a red wine variation, replace 1 cup of beef stock with dry red wine and simmer briefly while deglazing the pan.
For mushroom pot roast, add 8–12 ounces of sliced cremini mushrooms to the slow cooker.
For extra garlic and herb flavor, add additional smashed garlic cloves, fresh rosemary, and thyme.
For a spicy variation, add 1/2 teaspoon crushed red pepper flakes or a pinch of cayenne pepper.
For a lower-carbohydrate variation, replace the potatoes with cauliflower florets, radishes, or turnips. Add cauliflower toward the end of cooking to prevent overcooking.
For an extra-rich gravy, whisk in 1 tablespoon of butter after thickening.
If the gravy is too thick, add additional beef stock. If too thin, gradually add a little more cornstarch slurry and simmer until thickened.
Store leftovers in airtight containers with some cooking liquid or gravy to keep the beef moist. Refrigerate within 2 hours of cooking and consume within 3–4 days.
Freeze portions of beef with gravy in freezer-safe containers for up to 3 months for best quality. Potatoes may become softer or grainier after freezing.
Thaw frozen portions overnight in the refrigerator before reheating.
Reheat gently in a covered saucepan over medium-low heat with a splash of beef stock, or use a microwave-safe covered dish in short intervals.
For oven reheating, cover the leftovers with foil and warm at 325°F (163°C) until heated through. Reheat leftovers to an internal temperature of 165°F (74°C).
Serve with crusty bread, warm dinner rolls, or a simple green salad for a complete family meal.
Cooking time varies with roast size and slow cooker performance. The listed timing is an estimate based on the High setting; cooking on Low requires approximately 8–10 hours in the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 500 g)
- Calories: 620 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 31 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 6 g
- Protein: 46 g
- Cholesterol: 145 mg
