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Tender crock pot pot roast with carrots, potatoes, and fresh herbs in a slow cooker, ready to serve

Crock Pot Pot Roast (with Gravy!)

This crock pot pot roast is the ultimate comfort food. The slow cooker does all the work and delivers perfectly tender, juicy beef with hearty vegetables and an easy 5-minute stovetop gravy.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb chuck roast fat trimmed, good marbling preferred
  • 3 tbsp olive oil
  • 1 yellow onion cut into 1/2-inch slices
  • 6 cloves garlic smashed
  • 2 tbsp tomato paste
  • 2 tsp brown sugar
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 2 tsp Worcestershire sauce
  • 32 oz beef stock
  • 2 lb carrots peeled and cut into 2 to 3-inch pieces
  • 2 lb baby gold potatoes halved if large
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 2 bay leaves
  • 3 tbsp cornstarch optional, for making gravy
  • Kosher salt to taste
  • fresh cracked black pepper to taste
  • fresh chopped parsley for garnish

Equipment

  • 6-7 quart slow cooker (crock pot)
  • Large saute pan or cast iron skillet
  • Saucepan (for gravy)

Method
 

  1. Heat olive oil in a large saute pan or cast iron skillet over medium-high heat.
  2. Pat the roast completely dry with paper towels. Season generously on all sides with Kosher salt and freshly cracked black pepper.
  3. Add the roast to the hot pan and sear on all sides, including the edges, cooking about 4 to 5 minutes per side until a deep brown crust forms. Transfer to the slow cooker.
  4. Without wiping out the pan, reduce heat to medium. Add the sliced onion with a couple pinches of salt and pepper. Cook, stirring occasionally, for about 4 minutes.
  5. Add the garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and another couple pinches of salt and pepper. Stir and cook for about 1 minute until fragrant.
  6. Add the Worcestershire sauce and a couple splashes of beef stock to the pan. Scrape up all the browned bits from the bottom.
  7. Transfer the onion and garlic mixture into the slow cooker. Add the carrots and potatoes around the roast. Pour in the remaining beef stock. Season with salt and pepper. Nestle in the fresh thyme, rosemary, and bay leaves.
  8. Place the lid on and cook on high for 5 to 6 hours or on low for 8 to 10 hours, until the roast shreds easily. Check after 5 hours on high or 8 hours on low.
  9. To make gravy: strain the cooking liquid into a saucepan over medium heat. Whisk together 3 tablespoons cornstarch with 3 tablespoons cold water until smooth, then stir the slurry into the simmering broth. Cook, stirring frequently, for a few minutes until thickened to your liking. Season to taste.
  10. Garnish the roast with fresh chopped parsley and serve with gravy.

Notes

Chuck roast is the best cut for this recipe due to its marbling. The roast does not need to be completely submerged in liquid. If veggies finish before the roast is shreddable, remove them and continue cooking the roast. Store leftovers submerged in juices or gravy for up to 1 week in the fridge or 3 months in the freezer.