Easy Crockpot Roast With Gravy

Overhead shot of a serving platter of crockpot chuck roast with carrots, potatoes, onions, and roast.

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This crockpot roast recipe with flavorful gravy uses simple ingredients and a slow cooking method to result in the perfect pot roast each time.

Prep Time10

Cook Time8

Course: Main Course

Cuisine: American

Servings:

Calories: 503kcal

Author: Olivia & Annie

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