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Crock Pot Chuck Roast with Potatoes, Carrots, and Rich Gravy Recipe

★★★★★

4.4 from 97 reviews
  • Author: Ben
  • Total Time: 5 hours 20 minutes to 10 hours 20 minutes
  • Yield: 6-8 servings 1x

Description

This hearty Crock Pot Roast recipe features a tender chuck roast slow-cooked with baby potatoes and carrots in a flavorful broth. The roast is first seasoned and seared to develop a rich crust, then slow-cooked to perfection in a savory gravy enhanced with soy sauce and beef bouillon. The gravy is finished with a buttery thickening that makes this comforting dish ideal for an easy, satisfying family meal.

Ingredients

Scale

Meat and Seasoning

  • 3–4 lb. Chuck Roast (see notes for other cut options)
  • 2 tablespoons flour
  • 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

Cooking Liquids and Broth

  • 1 cup chicken broth
  • 2 cups beef broth
  • 1 beef bouillon cube (or 1 tsp better than bouillon)
  • 1 teaspoon low sodium soy sauce (can sub Worcestershire)
  • 1 ½ teaspoon onion powder
  • 1 teaspoon garlic powder

Vegetables

  • 2 ¼ lbs. baby potatoes (cut in halves or thirds if large)
  • 2 lbs. whole carrots (cut into halves or thirds)

Gravy Thickening and Finishing

  • 3 tablespoons corn starch
  • 3 tablespoons cold water
  • 2–3 drops Kitchen Bouquet browning and seasoning sauce (optional)
  • 1 Tablespoon cold unsalted butter
  • 4 tablespoons olive oil

Instructions

  1. Season the Roast: Pat the chuck roast completely dry. Combine the seasoning ingredients (brown sugar, salt, garlic powder, onion powder, chili powder, paprika, black pepper) together and massage them thoroughly onto all sides of the roast, then dust the roast evenly with flour.
  2. Sear the Roast: Heat 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 rich brown crust forms. Adjust heat as needed to avoid burning. Remove the roast from the pan and set aside.
  3. Prepare Gravy Base: Whisk together chicken broth, beef broth, bouillon cube, soy sauce, onion powder, and garlic powder. Pour some of this mixture into the skillet used for searing and use a silicone spatula to scrape and loosen browned bits from the bottom and sides, adding deep flavor to the gravy. Transfer all the gravy mixture to the slow cooker.
  4. Add Roast and Juices: Place the seared roast into the slow cooker with the gravy, including any juices collected on the plate from the roast.
  5. Prepare Vegetables: Cut potatoes into halves or thirds for uniform size unless they are small (1-2 inches), which can be left whole. Peel carrots and slice into halves or thirds; if carrots are very thick, slice them lengthwise in halves.
  6. Arrange Vegetables: Arrange potatoes around the roast in the slow cooker, then top with the prepared carrots. Secure the lid tightly and avoid opening during cooking to retain heat.
  7. Slow Cook: Cook on high for 5-6 hours or on low for 8-10 hours until roast is tender and vegetables are cooked through.
  8. Remove Roast and Vegetables: Carefully lift out the roast, carrots, and potatoes and place them on a serving platter. Tent with foil to keep warm.
  9. Prepare the Gravy: Use oven mitts to carefully remove the crock pot insert and pour the cooking juices into a saucepan, or if the insert is stovetop safe, place it directly on the burner.
  10. Heat Gravy: Bring the gravy to a boil on the stovetop.
  11. Thicken Gravy: In a small bowl, whisk together cornstarch and cold water until smooth. Gradually whisk this slurry into the boiling gravy to thicken it.
  12. Simmer and Finish: Reduce heat to low and simmer the gravy until it reaches desired thickness. Add 2-3 drops of Kitchen Bouquet if a darker color is preferred. Swirl in 1 tablespoon cold unsalted butter to enrich and finish the gravy before serving.
  13. Serve: Season the carrots and potatoes with salt and pepper to taste. Serve the roast sliced with the vegetables and gravy drizzled over top.

Notes

  • You can substitute the chuck roast for other cuts suitable for slow cooking such as brisket or rump roast.
  • For smaller potatoes (1-2 inches), leaving them whole instead of cutting is recommended to retain texture.
  • Resist opening the slow cooker during cooking to maintain consistent heat and better results.
  • Kitchen Bouquet browning sauce is optional but enhances the gravy’s color and seasoning.
  • If you don’t have low sodium soy sauce, Worcestershire sauce is a good substitute.
  • Prep Time: 20 minutes
  • Cook Time: 5-6 hours (high) or 8-10 hours (low)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Keywords: crock pot roast, slow cooker pot roast, chuck roast recipe, slow cooked beef, easy dinner, comforting meal

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Find it online: https://kitchenwithben.com/crock-pot-chuck-roast-with-potatoes-carrots-and-rich-gravy-recipe/