This crockpot roast recipe with flavorful gravy uses simple ingredients and a slow cooking method to result in the perfect pot roast each time.
Why You’ll Love This Recipe
- If this is your first time making a pot roast, there is no need to be intimidated! This easy pot roast recipe is the perfect option for dinner when you have a busy day. Simply place the ingredients in the crockpot in the morning and you'll have an amazing fork tender roast ready for dinner time.
- This is an easy recipe with minimal prep time. It does not require searing the roast beforehand.
- We provide the option for one extra step to make your own rich gravy, making this recipe the ultimate comfort food.
- Leftover pot roast reheats easily the next day for another quick lunch or dinner.
Check out some of our other classic comfort food recipes!
Ingredient Notes
- Carrots - we like cutting large carrots into chunks, but you can use baby carrots if that is what you have on hand.
- Baby potatoes - we like to use baby potatoes for this recipe—you can throw them in whole without having to prep anything! However, you can halve yellow or red potatoes too if that's what you have on hand. We prefer those options over russet potatoes.
- Yellow onion
- Boneless beef chuck roast - we have used a chuck roast for this recipe and have obtained a very tender result each time! The chuck roast has a higher connective tissue content and does better with a slow cooking method.
- Beef broth - the beef broth or beef stock is the necessary cooking liquid to ensure the result of tender beef. You can swap for chicken broth if that's what you have on hand, but note that the gravy will have a different depth of flavor.
- Butter or olive oil
- Balsamic vinegar
- Minced garlic - we like using minced garlic for this recipe, but you can swap with a smaller amount of garlic powder if needed.
- Onion powder
- Italian seasoning - feel free to use some fresh herbs in here too such as fresh thyme or fresh rosemary.
- Kosher salt + more to taste
- Pepper
- Cornstarch or arrowroot powder - while this step is optional, you will need cornstarch or arrowroot powder to make the thick gravy.
See the recipe card below for a complete list of ingredients and measurements for the best crock pot roast recipe.
Equipment You’ll Need
- Slow cooker or crock pot*
- Cutting board and knives
- Measuring cups and spoons
- Small saucepan (optional, for the gravy)
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Peel and chop the carrots and onion. Add the carrots, baby potatoes, and onion to the bottom of the crockpot and sprinkle lightly with salt.
Step 2: Pat the chuck roast dry with paper towels, then season generously on all sides with salt, pepper, and garlic powder.
Optional step for extra flavor: Heat a large skillet over medium-high heat and add the butter or oil. Once hot, sear the roast for 2–3 minutes per side until browned. Transfer the roast to the crockpot and place it on top of the vegetables.
Step 3: In a small bowl, whisk together the beef broth, balsamic vinegar, Worcestershire sauce, minced garlic, onion powder, Italian seasoning, salt, and pepper. Pour the broth mixture around the roast in the crockpot, avoiding pouring it directly over the top so the seasoning stays on the meat.
Step 4: Cover and cook on low for 8–9 hours, or until the roast shreds easily with a fork. If the roast still feels tough, continue cooking until tender.
Step 5: Once done, shred the roast into large pieces and let it rest in the crockpot juices for 10–15 minutes before serving so it can soak up more flavor. Serve the roast with the vegetables and spoon some of the cooking juices over the top.
Step 4:
Optional gravy:
Place a small saucepan over medium heat. Add 2 cups of the cooking liquid from the crockpot and bring to a boil. In a small bowl, whisk together the cornstarch or arrowroot powder with 2 tablespoons of water to make a slurry. Once the liquid is boiling, whisk in the slurry until smooth. Reduce the heat to low and simmer for 2–3 minutes, until thickened. Season the gravy with salt to taste and serve with the roast and vegetables.
Tips & Variations
- While this recipe is a complete meal on its own with the meat and root vegetables, we love serving it alongside a fresh vegetable such as green beans or a simple garden salad.
- If you prefer pork over beef, you could also use this recipe for a pork roast.
- We recommend adding salt to taste to both the brown gravy and your serving of the roast to help enhance the flavors.
FAQ
Allow the roast beef to come to room temperature before storing. We recommend storing leftovers in an airtight container in the refrigerator and consuming within 3-4 days. Pot roast leftovers reheat easily in the microwave the next day.
We recommend that the roast cook at a low temperature for 8-10 hours instead of a high temperature for 4-6 hours. Cooking at low heat helps the roast to remain tender so that you still have a juicy pot roast.
We have not tested this recipe in an instant pot. For best results we recommend following the instructions for the slow cooker as listed.
A rump roast (also known as a round roast) comes from the hindquarters of a cow. It is known to be a more tender cut of meat. A chuck roast comes from the shoulder of a cow and has a higher connective tissue content than a rump roast or round roast. Therefore, a slow cooking or braising method is preferred for a chuck roast.
This recipe is gluten free and dairy free.
If you like this crockpot roast, check out some of our other slow cooker recipes:
If you make this slow cooker pot roast recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Easy Crockpot Roast With Gravy
Ingredients
- 1 pound chopped carrots
- 1 yellow onion
- 1 ½ pounds baby potatoes
- 2-3 pound boneless chuck roast
- Salt, pepper, and garlic powder to season the roast
- 1 tablespoon butter or oil
- 2 cups beef broth
- 3 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- 1 ½ teaspoons Kosher salt + more to taste
- ½ teaspoon pepper
- 2 tablespoons cornstarch or arrowroot powder, for optional gravy
Instructions
- Peel and chop the carrots and onion. Add the carrots, onion, and baby potatoes to the bottom of the crockpot and sprinkle lightly with salt and pepper.
- Pat the chuck roast dry with paper towels, then season generously on all sides with salt, pepper, and garlic powder.
- Optional step for extra flavor: Heat a large skillet over medium-high heat and add the butter or oil. Once hot, sear the roast for 2–3 minutes per side until browned. Transfer the roast to the crockpot and place it on top of the vegetables. If you choose not to brown the roast, still add the butter to the crockpot for additional flavor.
- In a small bowl, whisk together the beef broth, balsamic vinegar, Worcestershire sauce, minced garlic, onion powder, Italian seasoning, salt, and pepper. Pour the broth mixture around the roast in the crockpot, avoiding pouring it directly over the top so the seasoning stays on the meat.
- Cover and cook on low for 8–9 hours, or until the roast shreds easily with a fork. If the roast still feels tough, continue cooking until tender.
- Once done, shred the roast into large pieces and let it rest in the crockpot juices for 5-10 minutes before serving so it can soak up more flavor. Serve the roast with the vegetables and spoon some of the cooking juices over the top.
- Optional gravy:Place a small saucepan over medium heat. Add 2 cups of the cooking liquid from the crockpot and bring to a boil. In a small bowl, whisk together the cornstarch or arrowroot powder with 2 tablespoons of water to make a slurry. Once the liquid is boiling, whisk in the slurry until smooth. Reduce the heat to low and simmer for 2–3 minutes, until thickened. Season the gravy with salt to taste and serve with the roast and vegetables.
Notes
- We recommend adding salt to taste to the roast after it cooks as well as to the gravy.
- This recipe is gluten free and dairy free.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Crockpot Roast." The nutrition is calculated using a 2.5lb chuck roast.
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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