Easy Crock Pot Pot Roast (with Gravy!) Recipe

I reveal my effortless Crockpot Roast where the slow cooker does the work and there’s an optional five-minute stovetop gravy.

I never thought a one pot dinner could be this forgiving, until I used a chuck roast and some beef broth and watched it do its thing. It feels like cheating, but the flavors sneak up on you in a good way, you expect a straight forward Crockpot Pot Roast but then notice little caramelized edges and a surprisingly deep taste.

I keep coming back to it when I need foolproof comfort. If you like poking around online I bet this would show up under Slow Cooker Pot Roast Recipes and you’d still want to try it for yourself.

Ingredients

• Chuck roast: rich in protein and iron, high fat so very satisfying but not lean.
• Carrots: natural sweetness, fiber and vitamin A; they soften and sweeten when cooked.
• Potatoes: starchy carbs give body and comfort, absorb gravy flavors for heartiness.
• Onion and garlic: build savory base, provide antioxidants; they mellow and turn slightly sweet.
• Tomato paste and Worcestershire: pack umami and acidity, deepen sauce without adding sweetness.
• Beef broth and red wine: add rich, salty depth; wine gives a subtle tang.
• Cornstarch slurry, butter and parsley: slurry thickens, butter enriches, parsley adds fresh color and zing.

Ingredient Quantities

• 3 to 4 lb chuck roast (about 1.4 to 1.8 kg), bone-in or boneless
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil (optional for searing)
• 1 large onion
• 4 cloves garlic
• 4 medium carrots
• 4 medium potatoes or about 1.5 lb baby potatoes
• 2 stalks celery
• 1 cup beef broth
• 1/2 cup red wine (optional, but it adds depth)
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 2 sprigs fresh rosemary or 1 tsp dried rosemary
• 2 sprigs fresh thyme or 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp cornstarch
• 2 tbsp cold water (for slurry)
• 1 tbsp butter (optional for richer gravy)
• Fresh parsley for garnish (optional)

How to Make this

1. Pat the 3 to 4 lb chuck roast dry, rub all over with 2 tsp kosher salt and 1 tsp black pepper; if you want extra flavor, heat 2 tbsp olive oil in a skillet and sear the roast 3 to 4 minutes per side until brown, then transfer to the crock pot.

2. Slice 1 large onion into thick rings and smash 4 garlic cloves a bit, put them in the bottom of the slow cooker and set the roast on top; tuck in 2 sprigs fresh rosemary and 2 sprigs fresh thyme or sprinkle 1 tsp dried each, add 2 bay leaves (tie the fresh herbs together if you want to pull them out easy later).

3. In a bowl whisk together 1 cup beef broth, 1/2 cup red wine (optional), 2 tbsp tomato paste and 2 tbsp Worcestershire sauce; scrape any browned bits from the searing pan with a little of the wine or broth and pour all that liquid over the roast in the crock pot.

4. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours until the roast is fork tender and falling apart.

5. For tender-crisp veggies add 4 medium carrots (cut into large chunks), 4 medium potatoes or
1.5 lb baby potatoes (halved if big), and 2 stalks celery about 2 to 3 hours before the end of cooking on LOW, or 1 to
1.5 hours before the end on HIGH; keeping them in big pieces helps them not get mushy.

6. When the roast is done, carefully remove the meat and veggies to a platter and tent with foil to rest 10 to 15 minutes; pull out and discard the rosemary/thyme stems and bay leaves.

7. Skim excess fat from the cooking liquid, then pour the liquid into a saucepan and bring to a simmer over medium heat.

8. Make a slurry by mixing 2 tbsp cornstarch with 2 tbsp cold water until smooth, then whisk the slurry into the simmering liquid and cook 1 to 2 minutes until thickened; for a richer gravy stir in 1 tbsp butter at the end, taste and adjust salt and pepper.

9. Slice or shred the roast against the grain, spoon the gravy over the meat and veggies, and sprinkle with chopped fresh parsley for garnish.

Equipment Needed

1. 6 quart slow cooker or crock pot

2. Large heavy skillet or cast iron pan for searing

3. Chef’s knife and cutting board, make sure the knife is sharp

4. Tongs and a large slotted spoon

5. Mixing bowl and whisk

6. Liquid measuring cup and measuring spoons

7. Medium saucepan and a ladle for the gravy

8. Aluminum foil and a carving fork or meat claws

FAQ

Easy Crock Pot Pot Roast (with Gravy!) Recipe Substitutions and Variations

• Chuck roast (3–4 lb): swap for brisket, bone-in short ribs, or a bottom-round/shoulder roast. Brisket and short ribs give great flavor but may need a bit longer to get fork-tender.
• Red wine (1/2 cup): use extra beef broth, or 1/4 cup balsamic vinegar plus broth, or unsweetened red grape juice with a splash of vinegar if you want nonalcoholic depth.
• Cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water): replace with an equal flour slurry (flour + cold water), a beurre manié (equal parts butter and flour kneaded together), or arrowroot mixed with cold water for a glossier gravy.
• Potatoes (4 medium or 1.5 lb baby): substitute sweet potatoes, parsnips, or extra carrots; note that starchy russets will break down more than waxy baby potatoes so cook time/texture may change.

Pro Tips

– Let the roast sit salted in the fridge or on the counter for at least an hour before cooking if you can, it really helps the salt get in and seasons the meat better. Dont skip resting it after cooking either, the juices redistribute and the meat will be less dry.

– Searing isnt just for looks, its flavor. If you sear, scrape the pan and pour those browned bits into the slow cooker or reduce them into a quick pan sauce first, that little bit of fond makes the gravy taste way deeper.

– For veggies keep them in big chunks or roast them separately and add at the end so they dont turn to mush. If you want some texture and caramelization, toss carrots and potatoes with a little oil and roast them while the meat finishes, then add to the plate.

– Make the gravy smooth and glossy by skimming fat, straining the liquid, and whisking in a cold slurry slowly until you reach the thickness you want. Taste and only then salt, because after reducing the liquid the salt level can surprise you; finish with a knob of butter for shine and mouthfeel.

Easy Crock Pot Pot Roast (with Gravy!) Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I reveal my effortless Crockpot Roast where the slow cooker does the work and there's an optional five-minute stovetop gravy.

Pin

Servings

6

servings

Calories

770

kcal

Equipment: 1. 6 quart slow cooker or crock pot

2. Large heavy skillet or cast iron pan for searing

3. Chef’s knife and cutting board, make sure the knife is sharp

4. Tongs and a large slotted spoon

5. Mixing bowl and whisk

6. Liquid measuring cup and measuring spoons

7. Medium saucepan and a ladle for the gravy

8. Aluminum foil and a carving fork or meat claws

Ingredients

• 3 to 4 lb chuck roast (about 1.4 to 1.8 kg), bone-in or boneless

• 2 tsp kosher salt

• 1 tsp black pepper

• 2 tbsp olive oil (optional for searing)

• 1 large onion

• 4 cloves garlic

• 4 medium carrots

• 4 medium potatoes or about 1.5 lb baby potatoes

• 2 stalks celery

• 1 cup beef broth

• 1/2 cup red wine (optional, but it adds depth)

• 2 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 2 sprigs fresh rosemary or 1 tsp dried rosemary

• 2 sprigs fresh thyme or 1 tsp dried thyme

• 2 bay leaves

• 2 tbsp cornstarch

• 2 tbsp cold water (for slurry)

• 1 tbsp butter (optional for richer gravy)

• Fresh parsley for garnish (optional)

Directions

• Pat the 3 to 4 lb chuck roast dry, rub all over with 2 tsp kosher salt and 1 tsp black pepper; if you want extra flavor, heat 2 tbsp olive oil in a skillet and sear the roast 3 to 4 minutes per side until brown, then transfer to the crock pot.
• Slice 1 large onion into thick rings and smash 4 garlic cloves a bit, put them in the bottom of the slow cooker and set the roast on top; tuck in 2 sprigs fresh rosemary and 2 sprigs fresh thyme or sprinkle 1 tsp dried each, add 2 bay leaves (tie the fresh herbs together if you want to pull them out easy later).
• In a bowl whisk together 1 cup beef broth, 1/2 cup red wine (optional), 2 tbsp tomato paste and 2 tbsp Worcestershire sauce; scrape any browned bits from the searing pan with a little of the wine or broth and pour all that liquid over the roast in the crock pot.
• Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours until the roast is fork tender and falling apart.
• For tender-crisp veggies add 4 medium carrots (cut into large chunks), 4 medium potatoes or
• 5 lb baby potatoes (halved if big), and 2 stalks celery about 2 to 3 hours before the end of cooking on LOW, or 1 to
• 5 hours before the end on HIGH; keeping them in big pieces helps them not get mushy.
• When the roast is done, carefully remove the meat and veggies to a platter and tent with foil to rest 10 to 15 minutes; pull out and discard the rosemary/thyme stems and bay leaves.
• Skim excess fat from the cooking liquid, then pour the liquid into a saucepan and bring to a simmer over medium heat.
• Make a slurry by mixing 2 tbsp cornstarch with 2 tbsp cold water until smooth, then whisk the slurry into the simmering liquid and cook 1 to 2 minutes until thickened; for a richer gravy stir in 1 tbsp butter at the end, taste and adjust salt and pepper.
• Slice or shred the roast against the grain, spoon the gravy over the meat and veggies, and sprinkle with chopped fresh parsley for garnish.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 527g
• Total number of serves: 6
• Calories: 770kcal
• Fat: 50g
• Saturated Fat: 18g
• Trans Fat: 1g
• Polyunsaturated: 4g
• Monounsaturated: 22g
• Cholesterol: 150mg
• Sodium: 1000mg
• Potassium: 900mg
• Carbohydrates: 45g
• Fiber: 6g
• Sugar: 6g
• Protein: 70g
• Vitamin A: 6800IU
• Vitamin C: 15mg
• Calcium: 80mg
• Iron: 5mg