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Crock pot pot roast with carrots and potatoes and rich brown gravy.

Crock Pot Pot Roast

A seared chuck roast slow cooked with potatoes, carrots, and onions until fork-tender, served with homemade gravy.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 boneless chuck roast 3 to 3.5 pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 large yellow onion cut into thick wedges
  • 4 garlic cloves smashed
  • 1 pound carrots cut into 2-inch pieces
  • 1 1/2 pounds baby Yukon Gold potatoes halved if large
  • 1 1/2 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 3 tablespoons cornstarch
  • 1/4 cup cold water

Equipment

  • 6-quart slow cooker
  • Large skillet
  • saucepan
  • whisk

Method
 

  1. Pat the roast dry and season with the salt, pepper, and garlic powder.
  2. Sear in the hot oil 3 to 4 minutes per side until browned.
  3. Layer the onion, carrots, potatoes, and garlic in a 6-quart slow cooker. Set the roast on top.
  4. Whisk the broth, tomato paste, Worcestershire, and balsamic. Pour around the roast and add the thyme and bay leaves.
  5. Cover and cook on LOW 8 to 9 hours (or HIGH 5 to 6 hours) until fork-tender.
  6. Move the roast and vegetables to a platter. Skim the fat from the liquid and simmer it in a saucepan.
  7. Whisk the cornstarch and cold water, stir into the simmering liquid, and cook 2 to 3 minutes until thick.
  8. Pull the roast into chunks and serve with vegetables and gravy.

Notes

  • Use a thawed roast; never start with frozen meat.
  • Keep the lid closed; each peek adds 15 to 20 minutes.
  • Refrigerate leftovers within 2 hours for up to 4 days and reheat to 165°F.
  • Freeze the beef and gravy for up to 3 months; potatoes do not freeze well.