I’m sharing my Crockpot Roast because it’s unbelievably simple to assemble, lets the slow cooker handle the work, and yields a roast so tender it falls apart with tender-crisp veggies and an optional five minute stovetop gravy.

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I never thought a pot roast could be this stupid simple, but after trying dozens of Slow Cooker Pot Roast Recipes I finally hit on a favorite. I toss a well seared chuck roast and quartered carrots into the Crockpot Pot Roast, let the slow cooker do the heavy lifting, and wake up to fork tender roast and carrots that still have a little bite.

The gravy is the kicker, I can pull it together in five minutes while the roast rests, so dinner feels special without the stress. It’s the sort of meal I make when I want easy, not boring.

Ingredients

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Chuck roast: Big on protein and iron, fatty marbling adds flavor and melt in your mouth texture.
Carrots: Bring natural sweetness plus fiber and vitamin A they soften and sweeten the gravy.
Baby potatoes: Starchy comfort food, good carbs and potassium, soak up gravy for creamy bites.
Beef broth: Adds savory umami, low sodium option keeps salt in check deepens sauce flavors.
Red wine: Gives acidity and depth helps tenderize meat and rounds out savory notes.
Tomato paste: Concentrated tomato flavor, a touch of acidity and sweetness for rich brown gravy.
Cornstarch: Quick thickener, mixes with cold water to make glossy gravy dont overdo it.
Butter: Finishing butter adds silkiness and richness small amount makes gravy taste rounded.

Ingredient Quantities

3 to 4 lb chuck roast (bone-in or boneless)

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1 to 2 tbsp vegetable oil or olive oil

1 large yellow onion

3 cloves garlic

4 large carrots

1 1/2 lb baby potatoes or 4 medium potatoes

2 stalks celery (optional)

1 1/2 cups low sodium beef broth

1 cup dry red wine (optional but great flavor)

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

2 bay leaves

2 tbsp cornstarch (for gravy)

2 tbsp cold water (for cornstarch slurry)

1 tbsp butter (optional for richer gravy)

Fresh parsley for garnish (optional)

How to Make this

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1. Pat the 3 to 4 lb chuck roast dry, rub all over with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.

2. Heat 1 to 2 tbsp vegetable oil or olive oil in a large skillet over medium high heat, then sear the roast on all sides until brown, about 2 to 3 minutes per side. This step adds a lot of flavor so don’t skip it.

3. Roughly slice 1 large yellow onion, smash and mince 3 cloves garlic, cut 4 large carrots into large chunks, halve 1 1/2 lb baby potatoes or 4 medium potatoes, and chop 2 stalks celery if using. Put the veggies in the bottom of the slow cooker.

4. Nestle the seared roast on top of the veggies in the crock pot.

5. In a bowl whisk together 1 1/2 cups low sodium beef broth, 1 cup dry red wine if using, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary, and 2 bay leaves. Pour the liquid around the roast so you dont wash away the sear.

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. If you remember, flip the roast once about halfway for even cooking, but it will be fine if you dont.

7. When it’s done, transfer the roast and veggies to a platter and tent with foil. Skim off excess fat from the cooking liquid left in the crock pot.

8. For the quick 5 minute stovetop gravy, mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry. Pour the cooking liquid into a saucepan and bring to a simmer, whisk in the slurry and cook until thickened about 3 to 5 minutes. Stir in 1 tbsp butter if you want a richer gravy, taste and add salt and pepper if needed.

9. Slice or shred the roast, plate with the carrots and potatoes, spoon over plenty of gravy, and sprinkle with fresh parsley if you like. Don’t worry if the meat falls apart, that means you did it right.

Equipment Needed

1. Sharp chef’s knife, for trimming and chopping veggies and roast
2. Large cutting board, you’ll want a sturdy one for the meat and veg
3. Large skillet or cast iron pan, to sear the roast (2–3 mins per side)
4. Slow cooker / crock pot, for the long, low braise
5. Tongs, to turn and move the roast without tearing it up
6. Mixing bowl and whisk, to mix the broth, wine, tomato paste and herbs
7. Measuring cups and spoons, so the gravy and seasonings are right
8. Saucepan and a whisk, for making the quick cornstarch gravy on the stove
9. Ladle or slotted spoon and some foil, to transfer and tent the roast and skim fat

FAQ

How long should I cook a 3 to 4 pound chuck roast in the crock pot? Cook on low for about 8 to 9 hours for fall apart tender meat, or on high for 4 to 5 hours. Times vary a bit by crock pot model so check it near the low end if your slow cooker runs hot.

Do I have to sear the roast first? No, you dont have to, but searing for 3 to 4 minutes per side really ups the flavor and gives a nicer brown gravy. If you skip it you still get tender beef, it just wont have the same depth.

Can I omit the red wine and still get good flavor? Yes. Swap the wine for an equal amount of extra beef broth and add a splash of balsamic or a teaspoon of Worcestershire sauce if you want more acidity and depth. Dry wine is great but not required.

When should I add the carrots and potatoes? For tender but not mushy veggies add them about 3 to 4 hours before the roast is done on low, or 2 to 3 hours before if cooking on high. If you like very soft potatoes you can add them at the start.

How do I make the gravy and fix lumps? Remove the meat and veggies, skim off fat, then whisk 2 tablespoons cornstarch into 2 tablespoons cold water to make a slurry. Stir the slurry into the hot cooking liquid and simmer on high for 5 to 10 minutes until it thickens. If it gets too thick add a splash of broth, if it has lumps, strain or whisk vigorously.

How long will leftovers last and best way to reheat? Store in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. Reheat gently on the stove with a little beef broth or in a low oven covered so the meat stays moist. Microwave works fine for single portions just heat in short bursts and stir.

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

Chuck roast: swap with brisket, rump roast or boneless short ribs. Brisket gives extra beefy flavor but needs the same low and slow time; top round is leaner so add a bit more broth so it doesnt dry out.
Dry red wine: replace with extra beef broth plus 1 tbsp balsamic vinegar, or 1/4 cup unsweetened cranberry or pomegranate juice for acidity and color. No wine, no problem.
Tomato paste: use 1/2 cup tomato sauce or 2 tbsp ketchup, or 1/3 cup crushed tomatoes reduced a few minutes to thicken. Just cut back on other liquid a tad.
Cornstarch slurry: swap with 2 tbsp all purpose flour mixed into cold water, or 1 1/2 tbsp arrowroot for a clearer, glossy gravy. If using flour, whisk into cool liquid first to avoid lumps.

Pro Tips

– Let the roast sit out for 30 to 60 minutes and pat it really dry before searing, then use a really hot pan and a high smoke point oil. Dont crowd the pan, and let each side get a deep brown crust, it adds way more flavor than you’d think.

– After searing, pour a splash of the wine or some broth into the hot skillet and scrape up the brown bits, then add that to the slow cooker. Those browned bits are pure flavor, dont toss them.

– Put the potatoes and carrots under the roast and cut them a bit larger than you think, that way they wont turn to mush after 8 hours. If you want firmer veg, reduce cooking time or add them later.

– Skim fat off the cooking liquid, or chill it briefly so the fat solidifies and you can lift it off, then simmer the liquid to concentrate flavor before adding the cornstarch slurry. Add the slurry in small amounts while whisking so you dont over-thicken, and finish the gravy with a little butter for silkiness.

– Rest the roast 10 to 15 minutes before slicing or shredding and pull against the grain for the best texture. Taste the gravy at the end and add a splash of acid like red wine vinegar or a squeeze of lemon to brighten the whole dish.

Easy Crock Pot Pot Roast (with Gravy!) Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

550

kcal

Equipment: 1. Sharp chef’s knife, for trimming and chopping veggies and roast
2. Large cutting board, you’ll want a sturdy one for the meat and veg
3. Large skillet or cast iron pan, to sear the roast (2–3 mins per side)
4. Slow cooker / crock pot, for the long, low braise
5. Tongs, to turn and move the roast without tearing it up
6. Mixing bowl and whisk, to mix the broth, wine, tomato paste and herbs
7. Measuring cups and spoons, so the gravy and seasonings are right
8. Saucepan and a whisk, for making the quick cornstarch gravy on the stove
9. Ladle or slotted spoon and some foil, to transfer and tent the roast and skim fat

Ingredients

3 to 4 lb chuck roast (bone-in or boneless)
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 to 2 tbsp vegetable oil or olive oil
1 large yellow onion
3 cloves garlic
4 large carrots
1 1/2 lb baby potatoes or 4 medium potatoes
2 stalks celery (optional)
1 1/2 cups low sodium beef broth
1 cup dry red wine (optional but great flavor)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
2 tbsp cornstarch (for gravy)
2 tbsp cold water (for cornstarch slurry)
1 tbsp butter (optional for richer gravy)
Fresh parsley for garnish (optional)

Directions

Pat the 3 to 4 lb chuck roast dry, rub all over with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.
Heat 1 to 2 tbsp vegetable oil or olive oil in a large skillet over medium high heat, then sear the roast on all sides until brown, about 2 to 3 minutes per side. This step adds a lot of flavor so don’t skip it.
Roughly slice 1 large yellow onion, smash and mince 3 cloves garlic, cut 4 large carrots into large chunks, halve 1 1/2 lb baby potatoes or 4 medium potatoes, and chop 2 stalks celery if using. Put the veggies in the bottom of the slow cooker.
Nestle the seared roast on top of the veggies in the crock pot.
In a bowl whisk together 1 1/2 cups low sodium beef broth, 1 cup dry red wine if using, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary, and 2 bay leaves. Pour the liquid around the roast so you dont wash away the sear.
Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until the roast is fork tender. If you remember, flip the roast once about halfway for even cooking, but it will be fine if you dont.
When it’s done, transfer the roast and veggies to a platter and tent with foil. Skim off excess fat from the cooking liquid left in the crock pot.
For the quick 5 minute stovetop gravy, mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry. Pour the cooking liquid into a saucepan and bring to a simmer, whisk in the slurry and cook until thickened about 3 to 5 minutes. Stir in 1 tbsp butter if you want a richer gravy, taste and add salt and pepper if needed.
Slice or shred the roast, plate with the carrots and potatoes, spoon over plenty of gravy, and sprinkle with fresh parsley if you like. Don’t worry if the meat falls apart, that means you did it right.

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.