Description
A hearty and tender Crock Pot Pot Roast cooked low and slow to perfection with aromatic herbs, carrots, baby gold potatoes, and a rich homemade gravy made from the savory cooking juices.
Ingredients
Meat
- 3-4 pound chuck roast, fat trimmed
Vegetables & Herbs
- 1 yellow onion, cut into 1/2″ slices
- 6 cloves garlic, smashed
- 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
- fresh chopped parsley for garnish
Liquids & Sauces
- 3 tablespoons olive oil
- 2 teaspoons Worcestershire sauce
- 32 ounces beef stock
Seasonings & Spices
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- Kosher salt
- fresh cracked pepper
For Gravy (Optional)
- 3 tablespoons cornstarch
Instructions
- Heat oil and sear roast: Heat olive oil in a large sauté pan over medium-high heat. Pat the chuck roast dry and season generously with kosher salt and freshly cracked black pepper on all sides. Sear the roast in the hot oil, cooking about 4-5 minutes per side including the edges, until nicely browned. Transfer the seared roast to the slow cooker.
- Sauté onions: Without wiping out the pan, reduce heat to medium. Add the sliced onions with a pinch of salt and pepper, cooking and stirring occasionally for about 4 minutes until softened.
- Add aromatics and spices: Stir in smashed garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and a pinch of salt and pepper. Cook for about 1 minute to release flavors.
- Deglaze pan: Pour in Worcestershire sauce and a few splashes of beef stock to deglaze the pan, scraping up browned bits for extra flavor.
- Transfer mixture to crock pot: Add the onion and garlic mixture along with carrots and potatoes to the slow cooker. Pour in the remaining beef stock, seasoning with several generous pinches of salt and pepper. Nestle fresh thyme, rosemary sprigs, and bay leaves into the vegetables.
- Slow cook roast: Cover with lid and cook on high for 5-6 hours or low for 8-10 hours until the roast is tender and shreds easily.
- Make gravy (optional): Strain the cooking liquid into a saucepan over medium heat on the stovetop. Dissolve 3 tablespoons cornstarch in 3 tablespoons cold water, then stir into the liquid. Bring to a simmer and cook, stirring often until thickened to desired consistency. Season gravy with salt and pepper.
- Serve: Garnish the pot roast with fresh chopped parsley. Serve the roast and vegetables warm alongside the homemade gravy.
- Enjoy and review: If you loved this pot roast recipe, please leave a 5-star rating and review below!
Notes
- Trimming excess fat from the chuck roast helps reduce greasiness but leaving a little fat helps keep the meat moist.
- Searing the roast before slow cooking locks in flavor and gives the meat a beautiful crust.
- Adjust seasoning at the end depending on taste—sometimes additional salt is needed after slow cooking.
- Using fresh herbs is recommended but dried herbs can be substituted if needed.
- The gravy step is optional but highly recommended to make use of the flavorful cooking juices.
- If you prefer thicker gravy, add more cornstarch slurry gradually while simmering.
- Leftovers keep well refrigerated for 3-4 days and freeze beautifully for up to 3 months.
