Crock Pot Pot Roast with Potatoes, Carrots, and Easy Gravy

Crock Pot pot roast is a classic American comfort dinner, a beef roast cooked low and slow with potatoes, carrots, and a rich savory broth. This version includes an easy stovetop gravy option using the cooking liquid, so everything tastes cohesive and deeply flavorful.

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Why You Will Love This Recipe

1. One slow cooker does most of the work, while you handle a quick sear for better flavor.
2. The potatoes and carrots cook right alongside the roast for a full meal.
3. The broth doubles as an easy homemade gravy.
4. Great for Sunday dinner, meal prep, or cozy weeknights.

Ingredients

For the pot roast

3 to 4 pounds beef chuck roast
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
2 tablespoons olive oil
1 large yellow onion, thinly sliced
4 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon brown sugar
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika, or mild chili powder
3 cups beef broth, low sodium preferred
2 tablespoons Worcestershire sauce
4 medium carrots, peeled and cut into chunks
1 and 1/2 pounds Yukon Gold potatoes, cut into large chunks
4 to 6 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
2 tablespoons chopped fresh parsley, optional for serving

Optional gravy

3 tablespoons cornstarch
3 tablespoons cold water

Ingredient Notes

Chuck roast: This is the most common choice for Crock Pot pot roast because the marbling keeps it juicy and turns tender after a long cook. Bottom round also works, but it can be a bit leaner.
Tomato paste and brown sugar: A small amount rounds out the broth and helps build a deeper, roastier flavor.
Worcestershire sauce: Adds savory depth. If you need gluten free, choose a gluten free brand.
Potatoes: Yukon Golds hold their shape well and turn creamy around the edges.

How to Make Crock Pot Pot Roast

1. Season and sear the roast. Pat the chuck roast dry with paper towels. Season all over with the salt and pepper. Heat olive oil in a large skillet over medium high heat. Sear the roast for about 3 to 5 minutes per side until deeply browned. Transfer the roast to a large slow cooker.
2. Cook the aromatics. In the same skillet, add the sliced onion and cook for about 4 to 6 minutes, stirring occasionally, until softened. Add garlic and cook 30 seconds. Stir in tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, and paprika. Cook 1 minute to toast the tomato paste.
3. Build the braising liquid. Pour in about 1 cup of the beef broth and stir well, scraping up any browned bits from the pan. Stir in Worcestershire sauce. Pour this mixture over the roast in the slow cooker.
4. Add vegetables and herbs. Add carrots and potatoes around the roast. Pour in the remaining beef broth. Tuck in thyme, rosemary, and bay leaves.
5. Slow cook. Cover and cook until the roast is very tender and shreds easily with a fork, either on low for 8 to 10 hours or on high for 5 to 6 hours.
6. Rest, shred, and season. Transfer the roast to a platter and let it rest for 10 minutes. Shred or slice. Taste the cooking liquid and vegetables, then adjust with more salt and pepper as needed. Sprinkle with parsley if using.

Optional, how to make gravy from the cooking liquid

1. Strain and heat. Carefully strain the cooking liquid into a saucepan. Skim off excess fat if desired. Bring to a simmer over medium heat.
2. Thicken. Stir cornstarch and cold water together in a small bowl until smooth. Whisk the mixture into the simmering liquid.
3. Finish. Simmer for 2 to 4 minutes, whisking, until thickened. Season with salt and pepper to taste.

Recipe Tips

Dry the roast before searing, moisture prevents browning.
Do not rush tenderness, if it is tough, it usually needs more time.
Cut potatoes into larger chunks so they do not break down too much.
For a less greasy gravy, let the strained liquid sit a few minutes, then spoon off the fat from the top.

Substitutions

Beef cuts: Chuck roast is ideal, but bottom round, rump roast, or brisket can work. Leaner cuts may shred less and benefit from extra time.
Fresh herbs: Use 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary if needed. Add them with the broth.
Worcestershire sauce: Substitute 1 tablespoon soy sauce plus 1 teaspoon apple cider vinegar, then adjust salt carefully.

Variations

Add mushrooms: Add 8 ounces sliced cremini mushrooms with the onions.
Add celery: Add 2 stalks celery, cut into chunks, with the carrots.
Garlic forward: Add 2 more cloves garlic for a stronger garlic flavor.

What to Serve With It

Buttered dinner rolls or biscuits
Steamed green beans or roasted broccoli
A simple green salad with a tangy vinaigrette
Buttered corn

Storage

Refrigerator: Store roast, vegetables, and broth in an airtight container for up to 4 days.
Freezer: Freeze cooled pot roast with a bit of broth for up to 3 months for best quality.

Reheating

Stovetop: Reheat in a saucepan over medium low heat with a splash of broth, covered, until hot.
Microwave: Reheat in a covered bowl in short bursts, stirring between, until hot.

Frequently Asked Questions

Helpful Final Notes

Choose a slow cooker size that comfortably fits the roast and vegetables without packing them tightly. If your slow cooker runs hot, start checking tenderness on the earlier side of the time range.

Crock Pot Pot Roast

Emily Wilson

This Crock Pot pot roast is a classic slow cooker dinner made with beef chuck roast, potatoes, carrots, and a savory herb broth. Sear the roast for deeper flavor, then let the slow cooker do the work. Use the cooking liquid to make an optional easy gravy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 9 hours hrs

Resting Time 10 minutes mins

Total Time 9 hours hrs 30 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 560 kcal

Equipment

• Slow cooker, 6 quart or larger
• Large Skillet
• Tongs
• Cutting board and chef knife
• Measuring cups and spoons
• Saucepan, for gravy
• Fine mesh strainer, optional
• Whisk

Ingredients

  

Pot Roast

• 3 to 4 pounds beef chuck roast
• 2 teaspoons kosher salt plus more to taste
• 1 teaspoon black pepper plus more to taste
• 2 tablespoons olive oil
• 1 large yellow onion thinly sliced
• 4 cloves garlic minced
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika or mild chili powder
• 3 cups beef broth low sodium preferred
• 2 tablespoons Worcestershire sauce
• 4 medium carrots peeled and cut into chunks
• 1.5 pounds Yukon Gold potatoes cut into large chunks
• 4 to 6 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 bay leaves
• 2 tablespoons fresh parsley chopped, optional for serving

Optional Gravy

• 3 tablespoons cornstarch
• 3 tablespoons cold water

Instructions

 

• 1. Season and sear the roast. Pat the chuck roast dry. Season all over with kosher salt and black pepper. Heat olive oil in a large skillet over medium high heat. Sear the roast for about 3 to 5 minutes per side until deeply browned. Transfer the roast to a slow cooker.
  2. Cook the aromatics. In the same skillet, add sliced onion and cook 4 to 6 minutes until softened. Add minced garlic and cook 30 seconds. Stir in tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, and paprika. Cook 1 minute.
  3. Build the braising liquid. Pour in about 1 cup of the beef broth and stir, scraping up browned bits. Stir in Worcestershire sauce. Pour this mixture over the roast in the slow cooker.
  4. Add vegetables and herbs. Add carrots and potatoes around the roast. Pour in the remaining beef broth. Add thyme, rosemary, and bay leaves.
  5. Slow cook. Cover and cook until the roast is very tender and shreds easily, on low for 8 to 10 hours or on high for 5 to 6 hours.
  6. Rest and serve. Transfer the roast to a platter and rest 10 minutes. Shred or slice. Taste the cooking liquid and vegetables, then season with more salt and pepper if needed. Garnish with parsley if using.
  7. Optional gravy. Strain the cooking liquid into a saucepan and bring to a simmer over medium heat. Stir cornstarch and cold water together until smooth, then whisk into the simmering liquid. Simmer 2 to 4 minutes, whisking, until thickened. Season to taste.

Notes

Tips: Drying the roast before searing helps it brown well. If the roast is not tender at the end of the cook time, it usually needs more time in the slow cooker. For less greasy gravy, let the strained liquid sit briefly, then spoon off some fat from the top before thickening.

Food safety: Beef is considered safe at 145 degrees Fahrenheit, but pot roast becomes shred tender at higher temperatures after a long cook. Use time and tenderness as the guide for texture.

 Nutrition Facts

• Calories: 560 
• Carbohydrates: 34 g 
• Protein: 46 g 
• Total Fat: 26 g 
• Saturated Fat: 9 g 
• Cholesterol: 140 mg 
• Sodium: 900 mg 
• Potassium: 1500 mg 
• Fiber: 5 g 
• Sugar: 6 g 
• Vitamin A: 9500 IU 
• Vitamin C: 20 mg 
• Calcium: 90 mg 
• Iron: 5.5 mg 

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