Introduction

This Crock Pot Roast is a comforting and hearty meal perfect for any day of the week. Tender chuck roast slowly cooked with baby potatoes and carrots creates a flavorful dish with rich, savory gravy. It’s effortless to prepare and sure to satisfy the whole family.

A close-up view of a cooked beef roast in the center, dark brown and shiny with a thick sauce covering it, sprinkled with small green herb pieces. Surrounding the roast, there are several golden-brown potato halves with a crispy texture and bright orange carrot chunks, all coated lightly in sauce. The food is in a round black pot, showing a rich, home-cooked meal. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 lb. chuck roast (see notes for other cut options)
2 tablespoons flour
4 tablespoons olive oil
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon black pepper
1 cup chicken broth
2 cups beef broth
1 beef bouillon cube (or 1 tsp better than bouillon)
1 ½ teaspoon onion powder (additional for gravy)
1 teaspoon garlic powder (additional for gravy)
1 teaspoon low sodium soy sauce (can substitute Worcestershire sauce)
2 ¼ lbs. baby potatoes (cut in halves or thirds if large)
2 lbs. whole carrots (cut into halves or thirds)
3 tablespoons corn starch
3 tablespoons cold water
2-3 drops Kitchen Bouquet browning and seasoning sauce (optional, for darker color)
1 tablespoon cold unsalted butter

Instructions

Step 1: Pat the roast completely dry with paper towels. Combine the salt, garlic powder, onion powder, chili powder, paprika, brown sugar, and black pepper, then massage this seasoning mix onto all sides of the roast. Sprinkle the flour evenly over the meat, rubbing it in slightly.
Step 2: Heat the olive oil in a large pan over medium-high heat until shimmering. Add the roast and sear each side for 2-3 minutes until a brown crust forms. Adjust heat if needed to prevent burning. Remove the roast and set it aside.
Step 3: In a bowl, whisk together the chicken broth, beef broth, bouillon cube, additional onion powder, garlic powder, and soy sauce. Pour some of this mixture into the skillet used for searing, scraping the browned bits off the bottom and sides with a silicone spatula to add flavor. Transfer all the broth mixture to the slow cooker along with the roast and any juices from the plate.
Step 4: Prepare the potatoes by cutting them in halves or thirds so they are roughly equal in size. If using smaller 1-2 inch potatoes, they may be left whole.
Step 5: Peel the carrots and slice them into halves or thirds depending on thickness. Very thick carrots can also be halved lengthwise for even cooking.
Step 6: Arrange the potatoes around the roast in the slow cooker, then top with the carrot pieces. Cover with the lid securely and avoid opening during cooking to retain heat.
Step 7: Cook on high for 5-6 hours or on low for 8-10 hours until the roast is tender and vegetables are cooked through.
Step 8: Carefully remove the carrots, potatoes, and roast and place them on a serving platter. Tent with foil to keep warm.
Step 9: For the gravy, use oven mitts to lift the crock pot insert and transfer the cooking juices to a saucepan. If the insert is stovetop safe, you may place it directly on the burner.
Step 10: Bring the juices to a boil. In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually whisk this mixture into the boiling juices, stirring continuously to avoid lumps.
Step 11: Lower heat to a simmer and cook until the gravy thickens to your liking. Add 2-3 drops of Kitchen Bouquet for deeper color if desired. Just before serving, stir in 1 tablespoon of cold unsalted butter for a silky finish.
Step 12: Season the carrots and potatoes with salt and pepper to taste if desired, then serve everything hot with the rich gravy poured over the top.

Tips & Variations

For a different flavor, try substituting the chuck roast with a brisket or shoulder roast, adjusting cooking time as needed.
Add celery stalks or pearl onions along with the carrots and potatoes for extra vegetables.
If you prefer a thicker gravy, increase the cornstarch slurry by 1 tablespoon each of cornstarch and water.
Resist lifting the slow cooker lid during cooking to keep heat and moisture locked in for tender meat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat to avoid drying out the roast. The gravy can be reheated separately and stirred occasionally to maintain smoothness. You can also freeze leftover roast and vegetables for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up top view of a cooked beef pot roast placed in the center of a round black pot. The beef is dark brown with a glossy, thick sauce coating and scattered small green herb pieces on top. Around the beef, there are golden-brown potato chunks and bright orange carrot pieces, all also glistening with sauce. The dish has a hearty and rich look with the vegetables and sauce visibly mingling under the beef. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of chuck roast?

Yes, brisket or beef shoulder can be used as alternatives; just be sure to adjust the cooking time since some cuts may require longer to become tender.

How do I know when the roast is done?

The roast is done when it is fork-tender and easily pulls apart with a fork. Cooking times may vary depending on slow cooker model and meat thickness, but typically 5-6 hours on high or 8-10 hours on low works well.