Crock Pot Pot Roast
A hands-off, crowd-pleasing dish featuring tender beef chuck roast, vegetables, and rich gravy made in a slow cooker.
Ingredients
Main Ingredients
- 3-4 pounds beef chuck roast Best for marbling and tenderness
- 4-5 pieces carrots Cut into chunks
- 4-5 pieces potatoes Yukon gold or russet, cut into chunks
- 1 piece onion Quartered
- 4 cloves garlic Minced
- 2 cups beef broth Low-sodium preferred
- 2 tablespoons Worcestershire sauce Adds umami flavor
- 1 teaspoon dried thyme Can substitute with rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- Place the beef chuck roast in the bottom of the crock pot, pat it dry first for a bit less steam.
- Add the carrots, potatoes, onion, and minced garlic on top of the roast in an even layer.
- In a medium bowl, whisk together the beef broth, Worcestershire sauce, dried thyme, salt, and black pepper.
- Pour the broth mixture evenly over the meat and vegetables.
- Cover and cook on low for 8–10 hours or on high for 4–5 hours. The roast is done when it’s fork-tender and pulls apart easily.
Optional Gravy
- Remove a cup or two of the cooking juices. To thicken with flour, melt 1 tablespoon butter in a saucepan, whisk in 1 tablespoon flour per cup of liquid, cook 1–2 minutes, then slowly whisk in the juices until smooth and thick.
- For a cornstarch slurry, mix 1 tablespoon cornstarch with 1 tablespoon cold water per cup of liquid, then whisk into simmering juices until glossy.
Notes
Refrigerate leftovers within 2 hours in an airtight container. Use within 3–4 days. Freeze portions for easy thawing. To reheat, thaw overnight and gently reheat until the center reaches 165°F.