Easy Crock Pot Pot Roast (with Gravy!) Recipe

I call this a Slow Cooker Pot Roast Recipes favorite: a 3 to 4 lb boneless chuck roast seasoned with kosher salt and freshly ground black pepper, joined by yellow onion, garlic, carrots and baby potatoes, braised in beef broth and red wine with thyme and rosemary, plus Worcestershire and optional gravy. Want the full recipe?

I’m obsessed with this Easy Crock Pot Pot Roast because it somehow makes a 3 to 4 lb boneless chuck roast fall-apart tender with almost zero drama. I sear it in 2 tbsp vegetable oil, season with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, then dump it into the slow cooker with onion wedges, smashed garlic, carrots and baby potatoes.

A splash of 2 cups low sodium beef broth and 1/2 cup red wine, plus 2 tbsp Worcestershire, thyme, rosemary and bay leaves, turns everything into pure savory bliss. If you hunt down Slow Cooker Pot Roast Recipes or think Crockpot Roast can’t be the Best Pot Roast, try this.

Why I Like this Recipe

– I love how everything turns melt in your mouth tender, like dinner kinda made itself
– I love the warm, savory smell that fills the house and makes everyone hungry
– I like that I can set it up, go do stuff, then come back to a real satisfying meal
– I like that leftovers taste even better the next day and they stretch to feed a lot of people

Ingredients

• Chuck roast: Rich in protein and iron, gives savory depth and tender texture slow cooked.
• Carrots: Provide fiber and natural sweetness, they mellow and sweeten the gravy.
• Potatoes: Starchy carbs, make dish hearty and soak up flavorful juices, comfort food.
• Onion: Adds savory umami and slight sweetness, helps build rich base flavors.
• Garlic: It’s punchy aromatics, low calories, adds depth and a little bite.
• Beef broth: Provides savory liquid, minerals and rich beefy flavor, keeps roast moist.
• Red wine: Adds acidity and complexity, lifts flavors and tenderizes meat a bit.
• Worcestershire sauce: Savory tang with umami, salty and slightly sweet, deepens overall taste.
• Tomato paste: Concentrated tomato flavor, a touch of sweetness and umami, thickens gravy.

Ingredient Quantities

• 3 to 4 lb boneless chuck roast, trimmed of excess fat
• 1 1/2 tsp kosher salt (or to taste)
• 1 tsp freshly ground black pepper
• 2 tbsp vegetable oil or olive oil for searing
• 1 large yellow onion, cut into wedges
• 3 to 4 garlic cloves, smashed
• 4 to 5 medium carrots, peeled and cut into 2 inch pieces
• 1 lb baby potatoes or Yukon Gold, halved
• 2 stalks celery, cut into chunks (optional)
• 2 cups low sodium beef broth
• 1/2 cup red wine optional but recommended
• 2 tbsp Worcestershire sauce
• 1 to 2 tbsp tomato paste
• 1 tsp dried thyme or 2 sprigs fresh thyme
• 1 tsp dried rosemary or 2 sprigs fresh rosemary
• 2 bay leaves
• 1 to 2 tbsp all purpose flour for dusting the roast (optional)
• 2 tbsp cornstarch plus 2 tbsp cold water for gravy, optional
• 1 to 2 tbsp butter for finishing gravy, optional

How to Make this

1. Trim any excess fat from the 3 to 4 lb chuck roast, pat it dry, rub with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, and if you want dust lightly with 1 to 2 tbsp all purpose flour.

2. Heat 2 tbsp vegetable or olive oil in a large skillet over medium high heat until shimmering, then sear the roast 3 to 4 minutes per side until deeply browned; don’t skip this, it really adds flavor. Transfer roast to the slow cooker.

3. Add 1 large yellow onion cut into wedges, 3 to 4 smashed garlic cloves and 2 stalks chopped celery if using to the slow cooker, then pour in 2 cups low sodium beef broth and 1/2 cup red wine (optional but recommended) and stir in 2 tbsp Worcestershire sauce and 1 to 2 tbsp tomato paste so it dissolves; scrape any browned bits from the skillet into the cooker.

4. Nestle 1 tsp dried thyme or 2 sprigs fresh thyme, 1 tsp dried rosemary or 2 sprigs fresh rosemary, and 2 bay leaves into the liquid around the roast, then cover the roast with a little of the cooking liquid so it stays moist.

5. For tender crisp veggies wait to add the carrots and potatoes: add 4 to 5 medium carrots peeled and cut into 2 inch pieces and 1 lb halved baby potatoes or Yukon Gold in the last 2 to 3 hours of cooking on low or the last 1 to
1.5 hours on high; if you prefer very soft veggies add them at the start.

6. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the roast is fork tender and shreds easily.

7. When done transfer the roast and veggies to a platter and tent loosely with foil, let rest about 10 minutes; remove and discard bay leaves and any herb stems.

8. Make the gravy: skim off excess fat from the cooking liquid, pour the liquid into a saucepan and bring to a simmer, then whisk in a slurry of 2 tbsp cornstarch plus 2 tbsp cold water and simmer until thickened about 1 to 2 minutes. You can also cook and thicken right in the crock pot on high if you like.

9. Finish the gravy by stirring in 1 to 2 tbsp butter and taste for salt and pepper, adjust seasoning if needed.

10. Slice the roast against the grain, serve with the carrots and potatoes and spoon plenty of gravy over everything. Enjoy.

Equipment Needed

1. Slow cooker (6 to 7 quart)
2. Large heavy skillet or frying pan (cast iron or stainless) for searing
3. Medium saucepan for gravy
4. Cutting board
5. Chef’s knife (for trimming and slicing)
6. Paring knife or carving knife (optional for finer trimming/slicing)
7. Tongs (for turning roast)
8. Two forks (for shredding or testing doneness)
9. Measuring cups (liquid and dry) and measuring spoons
10. Liquid measuring cup (for broth and wine)
11. Wooden spoon or heatproof spatula (to scrape browned bits)
12. Small bowl and whisk (for cornstarch slurry)
13. Vegetable peeler (for carrots)
14. Peeler or small knife for potatoes if needed
15. Ladle (for transferring gravy and liquid)
16. Fine mesh strainer or fat separator (optional, for clearer gravy)
17. Paper towels or kitchen towels
18. Oven mitts or pot holders
19. Serving platter and aluminum foil (for resting)

Nutrition notes, facts only:
– A 3 to 4 pound boneless chuck roast yields about 6 to 8 servings depending on portion size.
– Chuck roast is a good source of protein, iron and B vitamins but is higher in total and saturated fat than leaner cuts.
– Potatoes provide starchy carbohydrates and potassium; carrots add fiber and provitamin A (beta carotene).
– Using low sodium beef broth reduces overall sodium; adding butter or oil increases calories and fat.
– Red wine used in cooking contributes flavor and minimal residual polyphenols after simmering; most alcohol cooks off.

FAQ

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

• 3 to 4 lb boneless chuck roast
  • Brisket — fattier, super flavorful, cooks the same way but might need a bit more time.
  • Bottom round or rump roast — leaner and cheaper, still good but can be a bit drier so don’t overcook.
  • Pork shoulder — works if you don’t mind a different flavor, same long slow cook method.
• 2 cups low sodium beef broth
  • Low sodium chicken broth — milder, still gives liquid and salt, add a splash of soy or Worcestershire for depth.
  • Vegetable broth — good for a slightly lighter taste or if you want to stretch to a meatless option.
  • Beef bouillon or base + water — concentrate to taste but watch the salt levels.
• 1/2 cup red wine (optional but recommended)
  • Extra beef broth + 1 tablespoon balsamic or red wine vinegar — adds the acidity and depth wine would give.
  • Unsweetened cranberry or pomegranate juice thinned with a little water — gives some fruitiness, not identical but okay in a pinch.
  • Skip it, just add a splash more Worcestershire and a teaspoon of vinegar — still tasty.
• 2 tbsp Worcestershire sauce
  • Soy sauce + 1 tsp lemon juice or vinegar — salty and savory with some tang.
  • 2 tbsp tamari or coconut aminos + splash of balsamic — good if you need gluten free.
  • Steak sauce (like A1) — similar umami, use a little less if it’s sweet.
• 2 tbsp cornstarch plus 2 tbsp cold water for gravy
  • Flour slurry (2 tbsp all purpose flour whisked with 2 to 3 tbsp cold water) — thicker but needs a minute or two to cook so it doesn’t taste floury.
  • Arrowroot 1 to 1 with cold water — glossy finish, good for freezing and reheating.
  • Reduce the liquid on high heat until thicker — no thickeners, just time and evaporation.

Pro Tips

1) Don’t skip a serious sear, it makes a huge difference, heat the pan until it’s nearly smoking and sear in batches so you don’t crowd it or you’ll steam not brown. Scrape all those browned bits into the cooker, they are pure flavor.

2) Salt ahead and let it sit if you can, even 30 minutes helps the seasoning penetrate, and lightly dusting with flour before searing gives a nicer crust and helps thicken the sauce later. Let the roast rest about 10 minutes before slicing so the juices don’t run out, and always cut against the grain.

3) Time the veggies for the texture you want, add carrots and potatoes in the last 2 to 3 hours on low (or 1 to 1.5 on high) for tender-crisp, add them at the start if you want them falling-apart soft. Keep pieces uniform so everything cooks evenly.

4) For a glossy, well balanced gravy skim off excess fat, reduce the braising liquid a bit on the stove, then thicken with your cornstarch slurry and finish with a pat of butter and a small splash of acid like a little vinegar or extra Worcestershire to brighten the flavor. Strain if you want a smoother sauce.

Easy Crock Pot Pot Roast (with Gravy!) Recipe

Recipe by James Level

0.0 from 0 votes

I call this a Slow Cooker Pot Roast Recipes favorite: a 3 to 4 lb boneless chuck roast seasoned with kosher salt and freshly ground black pepper, joined by yellow onion, garlic, carrots and baby potatoes, braised in beef broth and red wine with thyme and rosemary, plus Worcestershire and optional gravy. Want the full recipe?

Pin

Servings

6

servings

Calories

728

kcal

Equipment: 1. Slow cooker (6 to 7 quart)
2. Large heavy skillet or frying pan (cast iron or stainless) for searing
3. Medium saucepan for gravy
4. Cutting board
5. Chef’s knife (for trimming and slicing)
6. Paring knife or carving knife (optional for finer trimming/slicing)
7. Tongs (for turning roast)
8. Two forks (for shredding or testing doneness)
9. Measuring cups (liquid and dry) and measuring spoons
10. Liquid measuring cup (for broth and wine)
11. Wooden spoon or heatproof spatula (to scrape browned bits)
12. Small bowl and whisk (for cornstarch slurry)
13. Vegetable peeler (for carrots)
14. Peeler or small knife for potatoes if needed
15. Ladle (for transferring gravy and liquid)
16. Fine mesh strainer or fat separator (optional, for clearer gravy)
17. Paper towels or kitchen towels
18. Oven mitts or pot holders
19. Serving platter and aluminum foil (for resting)

Nutrition notes, facts only:
– A 3 to 4 pound boneless chuck roast yields about 6 to 8 servings depending on portion size.
– Chuck roast is a good source of protein, iron and B vitamins but is higher in total and saturated fat than leaner cuts.
– Potatoes provide starchy carbohydrates and potassium; carrots add fiber and provitamin A (beta carotene).
– Using low sodium beef broth reduces overall sodium; adding butter or oil increases calories and fat.
– Red wine used in cooking contributes flavor and minimal residual polyphenols after simmering; most alcohol cooks off.

Ingredients

• 3 to 4 lb boneless chuck roast, trimmed of excess fat

• 1 1/2 tsp kosher salt (or to taste)

• 1 tsp freshly ground black pepper

• 2 tbsp vegetable oil or olive oil for searing

• 1 large yellow onion, cut into wedges

• 3 to 4 garlic cloves, smashed

• 4 to 5 medium carrots, peeled and cut into 2 inch pieces

• 1 lb baby potatoes or Yukon Gold, halved

• 2 stalks celery, cut into chunks (optional)

• 2 cups low sodium beef broth

• 1/2 cup red wine optional but recommended

• 2 tbsp Worcestershire sauce

• 1 to 2 tbsp tomato paste

• 1 tsp dried thyme or 2 sprigs fresh thyme

• 1 tsp dried rosemary or 2 sprigs fresh rosemary

• 2 bay leaves

• 1 to 2 tbsp all purpose flour for dusting the roast (optional)

• 2 tbsp cornstarch plus 2 tbsp cold water for gravy, optional

• 1 to 2 tbsp butter for finishing gravy, optional

Directions

• Trim any excess fat from the 3 to 4 lb chuck roast, pat it dry, rub with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, and if you want dust lightly with 1 to 2 tbsp all purpose flour.
• Heat 2 tbsp vegetable or olive oil in a large skillet over medium high heat until shimmering, then sear the roast 3 to 4 minutes per side until deeply browned; don’t skip this, it really adds flavor. Transfer roast to the slow cooker.
• Add 1 large yellow onion cut into wedges, 3 to 4 smashed garlic cloves and 2 stalks chopped celery if using to the slow cooker, then pour in 2 cups low sodium beef broth and 1/2 cup red wine (optional but recommended) and stir in 2 tbsp Worcestershire sauce and 1 to 2 tbsp tomato paste so it dissolves; scrape any browned bits from the skillet into the cooker.
• Nestle 1 tsp dried thyme or 2 sprigs fresh thyme, 1 tsp dried rosemary or 2 sprigs fresh rosemary, and 2 bay leaves into the liquid around the roast, then cover the roast with a little of the cooking liquid so it stays moist.
• For tender crisp veggies wait to add the carrots and potatoes: add 4 to 5 medium carrots peeled and cut into 2 inch pieces and 1 lb halved baby potatoes or Yukon Gold in the last 2 to 3 hours of cooking on low or the last 1 to
• 5 hours on high; if you prefer very soft veggies add them at the start.
• Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the roast is fork tender and shreds easily.
• When done transfer the roast and veggies to a platter and tent loosely with foil, let rest about 10 minutes; remove and discard bay leaves and any herb stems.
• Make the gravy: skim off excess fat from the cooking liquid, pour the liquid into a saucepan and bring to a simmer, then whisk in a slurry of 2 tbsp cornstarch plus 2 tbsp cold water and simmer until thickened about 1 to 2 minutes. You can also cook and thicken right in the crock pot on high if you like.
• Finish the gravy by stirring in 1 to 2 tbsp butter and taste for salt and pepper, adjust seasoning if needed.
• Slice the roast against the grain, serve with the carrots and potatoes and spoon plenty of gravy over everything. Enjoy.

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: 532g
• Total number of serves: 6
• Calories: 728kcal
• Fat: 53g
• Saturated Fat: 18.5g
• Trans Fat: 0.5g
• Polyunsaturated: 6g
• Monounsaturated: 28g
• Cholesterol: 238mg
• Sodium: 600mg
• Potassium: 1200mg
• Carbohydrates: 35g
• Fiber: 5g
• Sugar: 6g
• Protein: 71g
• Vitamin A: 3500IU
• Vitamin C: 8mg
• Calcium: 80mg
• Iron: 4.5mg