Description
This Crock Pot Pot Roast recipe features a tender, slow-cooked chuck roast infused with aromatic herbs, garlic, and a rich, savory broth. Perfectly seared and then simmered with carrots and baby gold potatoes, this meal is a comforting classic that yields juicy, flavorful meat and hearty vegetables. Finished with a homemade cornstarch gravy and fresh parsley garnish, it's an easy and satisfying one-pot dinner ideal for family gatherings or cozy weeknight meals.
Ingredients
Main Ingredients
- 3-4 pound chuck roast, fat trimmed
- 3 tablespoons olive oil
- 1 yellow onion, cut into 1/2” slices
- 6 cloves garlic, smashed
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 2 teaspoons Worcestershire sauce
- 32 ounces beef stock
- 2 pounds carrots, peeled and cut into 2-3” pieces
- 2 pounds baby gold potatoes, halved if large
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 bay leaves
- 3 tablespoons cornstarch (optional, for gravy)
- Kosher salt
- Fresh cracked black pepper
- Fresh chopped parsley for garnish
Instructions
- Heat the Pan: Heat olive oil in a large sauté pan over medium-high heat to prepare for searing the roast, which seals in the juices and adds flavor.
- Sear the Roast: Pat the chuck roast dry and season liberally on all sides with kosher salt and fresh cracked black pepper. Place the roast in the hot pan and sear each side, including edges, for about 4-5 minutes until a rich brown crust forms. Transfer the seared roast to the slow cooker.
- Sauté Aromatics: Without cleaning the pan, lower the heat to medium and add the sliced onions with a pinch of salt and pepper. Cook, stirring occasionally, for about 4 minutes until softened. Then add smashed garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and additional salt and pepper. Cook for another minute until fragrant and combined.
- Deglaze the Pan: Pour in Worcestershire sauce along with a few splashes of beef stock to deglaze the pan. Scrape off the browned bits stuck to the bottom, incorporating all the flavorful residues into the mixture.
- Prep the Roast in the Crock Pot: Add the onion and garlic mixture, carrots, and baby gold potatoes into the slow cooker. Pour in the remaining beef stock and season with several pinches of kosher salt and fresh cracked pepper. Nestle fresh thyme, rosemary sprigs, and bay leaves among the vegetables and roast.
- Slow Cook: Cover the crock pot with its lid and cook on high for 5-6 hours or on low for 8-10 hours, until the roast is tender and easily shreds with a fork.
- Make the Gravy (Optional): For gravy, strain the cooking liquid into a saucepan and heat over medium. In a small bowl, dissolve 3 tablespoons cornstarch in 3 tablespoons cold water to create a slurry. Stir this into the simmering stock and cook, stirring frequently, until thickened to your desired consistency. Season with salt and pepper to taste.
- Serve and Enjoy: Remove bay leaves and herb sprigs. Slice or shred the pot roast and plate with carrots and potatoes. Ladle gravy over the top if using and garnish with fresh chopped parsley.
- Share the Love: If you enjoyed this hearty pot roast, leave a 5-star rating and review to help others discover this delicious recipe.
Notes
- For best flavor, sear the roast well to develop a deep crust before slow cooking.
- You can substitute baby red potatoes or russets for the baby gold potatoes if desired.
- Adjust the seasoning of the gravy by adding more Worcestershire sauce or a splash of balsamic vinegar for extra depth.
- The cornstarch slurry is optional; you can also thicken the gravy with a flour slurry or reduce the liquid by simmering.
- Leftovers keep well refrigerated for up to 4 days or can be frozen for 2-3 months.
- Use a meat thermometer to ensure the roast reaches a safe internal temperature around 190°F for shredding tenderness.
