Description
This Crockpot Beef Pot Roast recipe delivers tender, flavorful meat infused with aromatic herbs and savory broth. It’s an effortless slow-cooked meal where beef chuck roast is seared for enhanced flavor and then cooked low and slow with hearty vegetables until meltingly tender. Finished with a rich homemade gravy, this dish is perfect for a comforting family dinner.
Ingredients
Scale
Meat and Searing
- 3-4 lb beef chuck roast (or any preferred cut of roast)
- 1 tablespoon olive oil (for searing the roast)
Vegetables
- 1 onion, quartered
- 3-4 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into chunks
Broth and Seasonings
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Gravy
- 1/4 cup all-purpose flour
- 1/4 cup cold water
Instructions
- Sear the Roast: In a large skillet, heat olive oil over medium-high heat. Once hot, add the beef chuck roast and sear all sides for about 2-3 minutes per side until browned. This step enhances the flavor of the roast and adds a nice color to the final dish.
- Prepare Vegetables: While the roast is searing, peel and chop the carrots, potatoes, and onion. Mince the garlic and set aside.
- Assemble in Crockpot: Once the roast is seared, transfer it to the crockpot. Add the chopped vegetables, minced garlic, and onion around the roast. Pour the beef broth and Worcestershire sauce over the top of the roast and vegetables. Sprinkle in the dried thyme, rosemary, salt, and black pepper.
- Slow Cook: Cover the crockpot with the lid and cook on low heat for 8-10 hours or on high heat for 4-5 hours. The roast is ready when it is fork-tender and easily pulls apart.
- Make Gravy (Optional): Remove the roast and vegetables from the crockpot and set aside. In a separate bowl, whisk together the flour and cold water until smooth. Pour some of the cooking liquid from the crockpot into the flour mixture and whisk to combine. Return the mixture to the crockpot and cook on high for an additional 15-20 minutes, stirring occasionally until the gravy thickens.
- Serve: Slice the beef or shred it with a fork. Serve the roast with the vegetables and gravy on the side.
- Enjoy: Serve the Crockpot Beef Pot Roast as the centerpiece of a hearty meal. Pair it with bread rolls or a fresh salad for a complete dinner.
Notes
- Searing the beef before slow cooking enhances flavor and color but can be skipped if you’re short on time.
- For extra flavor, you can deglaze the searing pan with a splash of beef broth or red wine before adding to the crockpot.
- Adjust vegetables according to preference; parsnips or celery root can be nice additions.
- Leftover roast can be refrigerated for up to 3 days or frozen up to 3 months.
- Make sure not to overfill the crockpot; leave space for liquid and steam circulation to ensure even cooking.
- The gravy step is optional but adds a rich, luscious finish to the dish.
