Go Back

Crockpot Pot Roast

This easy Crockpot Pot Roast features tender, slow-cooked beef chuck roast with potatoes, carrots, onions, and garlic in a rich, savory herb-infused broth. The slow cooker does most of the work, creating incredibly tender slow cooker roast beef and flavorful vegetables with a delicious homemade gravy. It's a comforting family dinner that's perfect for busy weeknights or a cozy Sunday meal.

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Roast
  • 3 –4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • For the Vegetables
  • 1½ pounds baby potatoes halved
  • 4 large carrots peeled and cut into chunks
  • 1 large yellow onion cut into wedges
  • 4 cloves garlic minced
  • For the Cooking Liquid
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • For the Gravy
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Pat the chuck roast dry with paper towels.
  2. Season all sides with salt, black pepper, garlic powder, thyme, rosemary, and paprika.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Sear the roast for 3–4 minutes per side, until deeply browned.
  5. Transfer the roast to the slow cooker.
  6. Arrange the potatoes, carrots, onion, and garlic around the roast.
  7. In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary.
  8. Pour the mixture into the slow cooker around the roast.
  9. Add the bay leaves.
  10. Cover with the lid.
  11. Cook on LOW for 8–9 hours or HIGH for 4–5 hours.
  12. Cook until the roast is extremely tender and easily pulls apart with a fork.
  13. Carefully transfer the roast and vegetables to a serving platter.
  14. Remove and discard the bay leaves.
  15. Pour some of the cooking liquid into a saucepan.
  16. In a small bowl, whisk together cornstarch and cold water.
  17. Bring the cooking liquid to a gentle simmer.
  18. Gradually whisk in the cornstarch slurry.
  19. Cook for 2–3 minutes, stirring continuously, until the gravy thickens.
  20. Taste and adjust salt and pepper.
  21. Slice or shred the roast and serve with the cooked vegetables.
  22. Spoon the homemade gravy over the beef and garnish with fresh parsley.

Notes

  • Beef chuck roast is recommended because its marbling and connective tissue make it especially tender during slow cooking.
  • Searing the roast is optional but adds extra flavor.
  • Don't completely submerge the roast in liquid; the slow cooker retains moisture.
  • For the most tender result, use the LOW setting.
  • Avoid repeatedly opening the slow cooker lid during cooking.
  • Cooking time can vary depending on the size of the roast and your slow cooker.
  • The roast is ready when it easily pulls apart with a fork.
  • Baby carrots can be substituted for large carrots.
  • Add mushrooms during the final few hours for an optional variation.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooked beef and gravy for up to 3 months.