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Crockpot Pot Roast

A tender and flavorful chuck roast cooked slowly with vegetables and gravy that hugs your taste buds, perfect for family dinners or meal-prepping.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main 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.

Method
 

Preparation
  1. Peel and chop carrots into large pieces. Quarter the onions and mince the garlic.
  2. Pat the meat dry and season generously with salt and black pepper on all sides.
  3. (Optional) Heat a tablespoon of oil in a skillet over medium-high heat. Brown the roast for 2–3 minutes on each side until a deep crust forms.
Cooking
  1. Place carrots and onions in the bottom of the slow cooker and scatter the minced garlic over them.
  2. Set the seasoned (and optionally seared) roast on top of the vegetables.
  3. Combine beef broth and Worcestershire sauce, then pour over the roast and vegetables.
  4. Cover and cook on LOW for 8 hours or on HIGH for 4 hours until the roast is fork-tender.
Finishing Up
  1. Transfer the roast to a cutting board and tent with foil to rest.
  2. Pour the remaining cooking liquid into a saucepan. Whisk cornstarch with 2 tablespoons cold water until smooth.
  3. Bring the liquid to a simmer and whisk in the slurry. Cook until the gravy thickens, adjusting seasoning as needed.
  4. Slice or shred the roast and serve with the gravy over the meat and vegetables.

Notes

For thicker gravy, add more cornstarch. For deeper flavor, splash in 1/2 cup red wine with the broth. Refrigerate leftovers for up to 3–4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.