This crock pot pot roast brings tender beef, hearty vegetables, and rich, savory broth together in a fuss-free slow cooker meal.
Perfect for busy days, the slow cooker gently infuses every bite with comforting, homey flavor.
What You’ll Need for Crock Pot Pot Roast
Chuck roast – A well-marbled cut that turns irresistibly tender when slow-cooked.
Yellow onion – Adds a sweet, mellow base to the roast’s flavor.
Garlic – Smashed cloves infuse the broth with deep aromatic warmth.
Tomato paste – Enhances the umami depth and adds subtle richness.
Brown sugar – A touch of sweetness to balance savory elements.
Italian seasoning – A blend of herbs that adds earthy, fragrant flavor.
Garlic & onion powders – Intensify the roast’s savory notes.
Chili powder – Brings mild warmth and complexity.
Worcestershire sauce – Deepens the meaty, umami taste.
Beef stock – Provides the savory backbone for the roast and gravy.
Carrots & baby potatoes – Classic companions that soak up all the savory juices.
Fresh thyme, rosemary & bay leaves – Deliver aromatic, woodsy depth.
Cornstarch (optional) – Transforms the broth into a luscious gravy.
Kosher salt, black pepper & parsley – For seasoning and a fresh garnish.
How to Make Crock Pot Pot Roast
Start by searing the seasoned chuck roast to lock in flavor. Sauté onions and garlic in the same pan with tomato paste and spices, then deglaze with Worcestershire and beef stock. Combine it all in the slow cooker with potatoes, carrots, and herbs, then cook low and slow until everything is fork-tender.
Tips for the Best Crock Pot Pot Roast
Sear the roast before slow cooking to build bold flavor. Use a mix of fresh and dried seasonings for depth. Add the vegetables on top of the meat to avoid over-softening. Make the gravy with leftover cooking liquid for an extra layer of richness.
Storing Crock Pot Pot Roast Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portions with a bit of gravy to retain moisture. Reheat gently on the stovetop or in the microwave with a splash of broth to revive the juiciness.
Frequently Asked Questions
Can I skip searing the roast?
Searing isn’t required but enhances the final flavor and texture significantly.
What’s the best cut of beef for crock pot roast?
Chuck roast is ideal due to its marbling, but brisket or round roast can work too with slight texture differences.
Can I add other vegetables?
Yes, parsnips, celery, or turnips can complement or replace the potatoes and carrots.
Do I need to peel the potatoes?
No—baby gold potatoes have tender skins that hold up well in the slow cooker. Just wash them thoroughly.
Slow Cooker Chuck Roast with Veggies
Description
This slow-cooked chuck roast is a quintessential comfort dish, delivering rich flavor and melt-in-your-mouth texture with minimal effort. Paired with hearty vegetables and the option of a quick stovetop gravy, it’s an ideal choice for family dinners or entertaining.
Time
Prep: 15 minutes
Cook: 6 hours 30 minutes
Total: 6 hours 45 minutes
Recipe Info
Yield: 8–10 servings
Category: Main Dish
Method: Slow Cooker
Cuisine: American
Ingredients
- 2 pounds carrots, peeled and cut into 2–3″ segments
- 1 yellow onion, sliced into ½-inch strips
- 3 tablespoons olive oil
- 2 teaspoons Worcestershire sauce
- 4 sprigs fresh rosemary
- 32 ounces beef stock
- 2 teaspoons brown sugar
- 1 teaspoon chili powder
- 4 sprigs fresh thyme
- 1 teaspoon onion powder
- 3 tablespoons cornstarch (optional, for gravy)
- 2 pounds baby gold potatoes, halved if large
- 6 cloves garlic, smashed
- Freshly chopped parsley, for garnish
- Fresh cracked black pepper
- Kosher salt
- 2 teaspoons Italian seasoning
- 3–4 pound chuck roast, trimmed of excess fat
- 1 teaspoon garlic powder
- 2 bay leaves
- 2 tablespoons tomato paste
Instructions
In a large sauté pan, heat olive oil over medium-high heat. Pat the chuck roast dry and season generously on all sides with kosher salt and freshly cracked pepper. Sear the roast on each side, including edges, for 4–5 minutes until browned, then transfer to a slow cooker.
Without cleaning the pan, lower heat to medium and sauté the sliced onion with a pinch of salt and pepper for approximately 4 minutes, stirring occasionally. Add garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and a pinch more salt and pepper. Stir and cook for 1 additional minute.
Pour Worcestershire sauce into the pan, followed by a splash of beef stock, scraping the bottom to deglaze and lift the browned bits.
Transfer this onion-garlic mixture to the slow cooker. Add carrots and potatoes, then pour in the remaining beef stock. Season with additional salt and pepper. Nestle in the thyme, rosemary, and bay leaves among the vegetables.
Cover and cook on high for 5–6 hours or on low for 8–10 hours, until the roast is fork-tender and easily shredded.
For optional gravy, strain the cooking liquid into a saucepan set over medium heat. In a small bowl, combine cornstarch with an equal amount of cold water to create a slurry. Stir the slurry into the hot liquid and bring to a gentle simmer, whisking until thickened. Adjust seasoning with salt and pepper as needed.
Garnish the roast with chopped fresh parsley and serve with prepared gravy.
