Description
This Crockpot Pot Roast is the definition of comfort food tender, fall-apart beef cooked low and slow with carrots, potatoes, onions, and a rich, flavorful gravy. A hearty, one-pot meal that’s as easy as it is satisfying.
Ingredients
3–4 lb chuck roast (or similar beef roast)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp Worcestershire sauce
3 cups beef broth
1 tbsp tomato paste
1 lb baby potatoes, halved
4 large carrots, cut into chunks
1 onion, sliced
3 cloves garlic, minced
2 sprigs fresh thyme (or 1 tsp dried)
2 sprigs rosemary (or 1 tsp dried)
2 tbsp cornstarch (optional, for gravy)
Instructions
1. Season the roast generously with salt, pepper, garlic powder, and onion powder.
2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 2–3 minutes per side).
3. Transfer the roast to the crockpot.
4. Add potatoes, carrots, onion, and garlic around the meat.
5. In a bowl, whisk together beef broth, Worcestershire sauce, and tomato paste. Pour over everything in the crockpot.
6. Add thyme and rosemary on top.
7. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until beef is tender and pulls apart easily.
8. To make gravy (optional): Remove 2 cups of liquid from the crockpot, whisk in cornstarch, and simmer on the stove until thickened. Pour back over roast and vegetables before serving.
Notes
Add mushrooms or celery for extra flavor.
Use red wine instead of some broth for a deeper taste.
Leftovers make amazing sandwiches or can be shredded for tacos.
To thicken directly in the crockpot, whisk cornstarch with cold water and stir in during the last 30 minutes.
- Prep Time: 15 mins
- Cook Time: 8 hrs
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
Keywords: crockpot pot roast, slow cooker beef, comfort food, easy dinner