Name: Crockpot Pot Roast
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Ingredients: 3 to 4 lbs beef chuck roast (well-marbled) (Chuck gives the best tenderness.); 4 large carrots, peeled and chopped into large chunks (Substitutes: parsnips or baby potatoes.); 2 medium yellow onions, quartered (Substitutes: sweet onion or shallots for milder flavor.); 4 cloves garlic, minced (Or 1–2 tsp garlic powder.); 2 cups low-sodium beef broth (Substitutes: homemade beef stock or mix broth with water.); 2 tbsp Worcestershire sauce (Adds umami; substitute soy sauce for depth.); 2 tbsp cornstarch (For gravy; arrowroot is a 1:1 gluten-free swap.); to taste salt and pepper (Adjust seasoning as desired.)

I make this Crockpot pot roast every few weeks when I want a no-fuss dinner that smells like home the whole day. A chuck roast cooks into fork-tender beef and the slow-simmered vegetables and pan juices turn into a glossy, rich gravy that feels like a hug on a plate. It’s simple, forgiving, and perfect for feeding a family or meal-prepping for the week.

Why you’ll love this dish

This pot roast is the kind of recipe that rewards patience. Toss everything in the slow cooker in the morning and come home to a meal that tastes like you spent hours at the stove. It’s budget-friendly (chuck roast is economical), family-friendly, and flexible—sear the meat for extra depth or skip it for true set-and-forget convenience. It’s ideal for busy weeknights, Sunday dinners, and even casual holiday menus.

“Comfort food made easy: tender beef, sweet carrots, and a gravy that disappears fast.” — a regular at my dinner table

Reasons to try it:

Low-effort: minimal hands-on time.
Crowd-pleaser: mild, savory flavors appeal to most palates.
Make-ahead friendly: flavors develop overnight.
Flexible sides: pairs with potatoes, noodles, or crusty bread.

Step-by-step overview

Before you start, here’s the simple flow: trim and season the roast, chop the vegetables, optionally sear the meat, layer veggies in the crockpot, add broth and Worcestershire, then cook low and slow. After cooking, remove the roast to rest, thicken the cooking liquid with a cornstarch slurry into gravy, slice or shred the beef, and serve.

Time and yield snapshot:

Active prep: 15–20 minutes (plus optional 5–10 minutes to sear)
Cook time: 8 hours on low or 4 hours on high
Serves: about 6–8 people (3–4 lb roast)

What you’ll need

3 to 4 lbs beef chuck roast (well-marbled; chuck gives the best tenderness)
4 large carrots, peeled and chopped into large chunks (sub: parsnips or baby potatoes)
2 yellow onions, quartered (sub: sweet onion or shallots for milder flavor)
4 cloves garlic, minced (or 1–2 tsp garlic powder in a pinch)
2 cups low-sodium beef broth (sub: homemade beef stock or a cup broth + 1 cup water)
2 tbsp Worcestershire sauce (adds umami; sub: soy sauce for similar depth)
2 tbsp cornstarch (for gravy; arrowroot works as a 1:1 gluten-free swap)
Salt and pepper to taste
Notes: If you want a thicker gravy, add a bit more cornstarch. For a deeper flavor, splash in 1/2 cup red wine with the broth.

Step-by-step instructions

Prep the vegetables: peel and chop carrots into large pieces. Quarter the onions and mince the garlic.
Season the roast: pat the meat dry and season generously with salt and black pepper on all sides.
(Optional) Sear the roast: heat a tablespoon of oil in a skillet over medium-high heat. Brown the roast 2–3 minutes per side until a deep crust forms. This adds flavor but is not required.
Layer the crockpot: place carrots and onions in the bottom of the slow cooker. Scatter the minced garlic over them.
Add the roast: set the seasoned (and optionally seared) roast on top of the vegetables.
Pour in liquids: combine beef broth and Worcestershire sauce, then pour over the roast and vegetables.
Cook low and slow: cover and cook on LOW for 8 hours, or on HIGH for 4 hours. The roast is done when it pulls apart easily with a fork.
Rest and thicken: transfer the roast to a cutting board and tent loosely with foil to rest. Pour the remaining liquid into a saucepan. Whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Bring the liquid to a simmer and whisk in the slurry. Cook briefly until the gravy thickens. Taste and adjust seasoning.
Serve: slice or shred the roast and spoon the gravy over the meat and vegetables.

Best ways to enjoy it

Classic: Serve over creamy mashed potatoes with the gravy spooned on top.
Noodles: Wide egg noodles tossed with butter and parsley are a quick base.
Rustic: Plate with crusty bread to soak up juices and a simple green salad.
Crowd-pleasing: Use shredded roast on slider rolls for sandwiches the next day.
Garnish with chopped fresh parsley or a sprinkle of coarse sea salt to brighten the dish.

Storage and reheating tips

Refrigerate: Store cooled leftovers in an airtight container for up to 3–4 days.
Freeze: Cool completely, then freeze in portioned airtight containers for up to 3 months. Leave a little headspace for expansion.
Reheat: Gently reheat on the stovetop over low heat, stirring occasionally. Add a splash of beef broth if the gravy becomes too thick. In the microwave, cover and heat in 60–90 second bursts until warmed through.
Food safety note: Reheat leftovers to at least 165°F (74°C) before serving.

Pro chef tips

Searing: If you have time, sear the roast—Maillard reaction = deeper flavor in the finished gravy.
Don’t overload the crock: Give the roast some room; crowding slows even cooking.
Vegetables size: Cut veggies into large chunks so they don’t disintegrate after long cooking.
Degrease the gravy: Chill the sauce briefly and skim the fat from the surface, or use a fat separator for a cleaner gravy.
Make extra gravy: Double the cornstarch slurry if you like it very glossy and thick.

Creative twists

Mushroom & red wine: Add sliced cremini mushrooms and 1/2 cup red wine with the broth for a richer, earthy sauce.
Herb-forward: Tuck sprigs of thyme and rosemary around the roast before cooking.
Spicy variation: Add a teaspoon of smoked paprika and a pinch of cayenne for warmth.
Vegetarian option: Swap beef for large portobello mushrooms or a mix of root vegetables and make a mushroom-based gravy for a hearty meatless version.
Instant Pot adaptation: Brown roast using Sauté mode, then use 60–70 minutes on High Pressure and natural release.

Common questions

Q: How long does this take total?
A: Prep is about 15–20 minutes. Cook time is 8 hours on LOW or 4 hours on HIGH. Allow a few minutes to thicken the gravy.

Q: Can I cook a frozen roast in the crockpot?
A: It’s not recommended. A frozen roast takes longer to reach a safe temperature and can sit in the bacterial danger zone. Thaw in the refrigerator first.

Q: What if I don’t have cornstarch?
A: Use arrowroot as a 1:1 substitute. For a roux, melt 2 tbsp butter and whisk in 2 tbsp flour, cook briefly, then whisk into hot liquid to thicken.

Q: How do I know the roast is done?
A: It’s done when a fork slides into the meat and it pulls apart easily. Internal temperature for safety is at least 145°F (63°C), but chuck benefits from longer cooking to break down collagen—low-and-slow to fork-tender is the goal.

Q: Can I double the recipe?
A: Yes—use a larger slow cooker and ensure there’s room for heat circulation. Cooking time may increase slightly.

Conclusion

If you want another slow-cooker perspective or a video guide, this Slow Cooker Pot Roast with the BEST gravy! (VIDEO) is a great visual companion. For another trusted written take with slightly different seasoning ideas, see Crock Pot Roast (with Gravy!) – The Cozy Cook. These resources complement the method above and offer extra tips and variations.