Crockpot Roast (original) (raw)

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Set it and forget it! This Crockpot Roast Recipe delivers the comfort food coziness of your favorite pot roast recipe, with carrots, potatoes, and savory gravy, but completely hands free!

Why You’ll Love This Crockpot Pot Roast Recipe

• The Best Crockpot Roast. Taking the extra step of browning the roast first makes all the difference. By browning the beef, you’ll get a rich, caramelized exterior that adds layers and layers of flavor! Similar steps get your delish Crockpot Short Ribs.
• One-Pot Dinner. Or, more accurately, one crockpot dinner. While you can pair your crockpot chuck roast with sides (and I share some ideas below!), this recipe includes carrots, potatoes, and gravy, so you have everything you need for a satisfying meal, just like these other one pot recipes.
• Low Effort, Big Reward. Which is to say: this recipe is easy. Even with the extra step of browning, this crockpot roast recipe takes minimal effort. (Want your roast even faster? Hop on over to my Instant Pot Roast!)
• Leftover Potential. If there are any leftovers (which, let’s be clear, is not guaranteed once you get a taste), they’ll make for an excellent lunch or dinner the next day. The flavors will have had more time to meld and intensify, making that tender, juicy pot roast even more delicious.

5 Star Review

“The taste of this pot roast is absolutely fabulous! The seasonings were perfect and it is so incredibly moist it falls apart with your fork!”

— Helen —

How to Make Classic Crockpot Roast

The Ingredients

• Boneless Chuck Roast. The classic roast for pot roast! Also a great choice for Italian Beef and Beef Bourguignon.
• Onion. I use yellow onion, but red or white are fine too. Shallots also work!
• Garlic. Fresh garlic has more punch and pungency than garlic powder.
• Beef Broth. Use a high-quality brand for best results.
• Rosemary. You’ll need some for infusing the cooking liquid with flavor and some for sprinkling on top of the roast and veggies. Have leftovers? Make Rosemary Chicken Thighs later in the week!
• Tomato Sauce. I love the flavor this adds to a crockpot roast recipe.
• Worcestershire Sauce. For umami goodness.
• Baby Red Potatoes. Yukon gold potatoes will also work, but I don’t recommend Russets, which are a bit too starchy and have to be cut into pieces.
• Carrots. Thick baby carrots will also work; if they’re too thin, they’ll go completely mushy on you.
• Fresh Parsley. To add a pop of color and flavor after the slow cooker pot roast is done cooking.

The Directions

1. Sear. This step is key for the best crockpot roast ever (and Braised Beef)!

1. Cook the Onion. This gives it a more caramelized flavor.

1. Add the Broth. Pour in the broth and deglaze the pan. Again, FLAVOR!

1. Finish the Sauce. Bring to a simmer, and continue to cook for 30 seconds.

1. Assemble. Arrange the potatoes and carrots around the beef.

1. Add the Sauce. Pour the sauce and onions over the roast and sprinkle rosemary on top.

1. Cook. Cover and cook the crockpot roast on LOW for about 8 hours, or until the meat and veggies are tender.

1. Make the Gravy. Strain the cooking liquid into a saucepan. Whisk in the cornstarch slurry and bring to a simmer over medium-high heat. Cook until the gravy thickens, then serve the gravy over the roast and vegetables. ENJOY!

Meal Prep Tip

You can assemble everything in the slow cooker insert the night before and refrigerate it until the morning. Then, set the insert on the counter to come to room temperature before placing it in the crockpot and cooking.

Leftover Ideas

For another comfort food meal idea, serve the leftovers of this crockpot roast recipe over a bowl of Creamy Polenta.

What to Serve with Crockpot Roast

• Grains. Serve this crockpot roast recipe over white rice or brown rice, or try farro or wheat berries for something different and a little more hearty.
• Vegetable Sides. Boost the veggies in your dinner by pairing your roast with Air Fryer Green Beans or Roasted Root Vegetables.
• Salad. Keep it light with this simple Arugula Salad or Beet Salad.
• Mashed Potatoes. Since you’ve got the gravy, you might as well make some Garlic Mashed Potatoes, Crockpot Mashed Potatoes, or Instant Pot Mashed Potatoes!
• Bread. Or soak up that gravy with Homemade Dinner Rolls or Roasted Garlic Potato Rolls.

Recipe Tips and Tricks

• Don’t Skip the Sear. Okay, you can skip the sear if you’re in a serious time crunch, but other than that, it’s worth the extra effort. Trust and believe! By searing the roast first, you’ll add so much extra flavor to the final dish.
• Pick the Right Roast. For this recipe, you want a tougher cut of meat that will benefit from low and slow cooking. Chuck roast is my go-to, but other options include bottom round roast or beef brisket.
• Know When It’s Done. If the roast seems tough, it doesn’t mean you did anything wrong with this crockpot roast recipe! Just cook your pot roast longer. Once the meat easily falls apart, it’s done.
• Don’t Overcook the Veggies. Your roast might need a little longer in the slow cooker, but if the potatoes and carrots are tender, remove them while you finish cooking the beef. You want the meat to be fall-apart tender, not the vegetables!

Flavorful and fall-apart tender, this easy crockpot roast recipe is a one-pot dinner your family will love. With potatoes, carrots and gravy!

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• 2- to 3- pound boneless chuck roast
• 1 ½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• 1 ½ tablespoons extra-virgin olive oil divided
• 1 onion chopped
• 6 cloves garlic roughly chopped
• 1 (14-ounce) can beef broth
• 2 long sprigs fresh rosemary
• 1 (8-ounce) can tomato sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chopped fresh rosemary
• 1 pound baby red potatoes scrubbed and left whole
• 1 pound carrots peeled and cut into 1-inch chunks (about 5 medium)
• 2 tablespoons cornstarch plus 2 tablespoons water to create a slurry
• Chopped fresh parsley for serving

• Pat the roast dry and season on all sides with the salt and pepper. Heat 1 tablespoon of the oil in a large skillet or Dutch oven over medium-high heat. Place the roast in the pan and let sear without disturbing until it forms a nice crust on the bottom, about 4 minutes. Turn and cook on the second side until brown, 3 to 4 minutes more. Transfer to a 6-quart or larger slow cooker.
  

• Add the remaining 1/2 tablespoon oil to the skillet. Add the onion and cook until it’s beginning to color, 2 to 3 minutes. Stir in the garlic and let cook 30 seconds, until fragrant.
  

• Slowly pour in the broth, using a wooden spoon to scrape up any browned bits stuck to the pan. Add the rosemary sprigs, tomato sauce, and Worcestershire. Stir to combine , partially cover the pot, and bring to a rapid simmer. Let simmer 30 seconds, then remove from the heat.
  

• Arrange the potatoes and carrots on top of the beef in the slow cooker. Pour the pan mixture over the top, then sprinkle the chopped rosemary all over.
  

• Cover the slow cooker and cook the roast on LOW until the roast is fall-apart tender and the vegetables are tender, about 8 hours. With a large spoon, carefully transfer the roast and vegetables to a serving platter (at this point, the beef will be falling apart). Discard any large pieces of fat from the beef.
  

• To make a gravy, strain the cooking liquid from the slow cooker through a sieve and into a saucepan (if you like, you can pass it through a fat separator also). In a small bowl, briskly whisk together the slurry of 2 tablespoons cornstarch and 2 tablespoons water until smoothly combined. Add to the pot with the cooking liquid and whisk to smoothly combine. Bring to a simmer over medium-high heat. Continue cooking, whisking constantly, until the gravy is slightly thickened, about 1 minute.
  

• Spoon the gravy over the beef and vegetables. Sprinkle with parsley. Serve hot, ensuring each serving gets a little bit of everything.

• TO STORE: Refrigerate leftover crockpot roast in an airtight container for up to 4 days. You can refrigerate it with the gravy or store the gravy in a separate container.

• TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave, spooning gravy over the pot roast before reheating.

• TO FREEZE: Freeze leftover meat and gravy in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I don’t recommend freezing the potatoes, which will become mealy.

Serving: 1(of 6)Calories: 428kcalCarbohydrates: 28gProtein: 33gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 104mgPotassium: 1327mgFiber: 5gSugar: 7gVitamin A: 12844IUVitamin C: 17mgCalcium: 86mgIron: 5mg

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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!

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