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Plate of Crock Pot pot roast with tender beef, potatoes, carrots, and rich brown gravy garnished with parsley

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.
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Prep Time 20 minutes
Cook Time 9 hours
Resting Time 10 minutes
Total Time 9 hours 30 minutes
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