Crock-Pot Pot Roast with Gravy – Tender, Juicy & Comfort Food!
A slow-cooked beef chuck roast infused with herbs, vegetables, and savory broth, finished with a rich gluten-free gravy. This tender, family-sized dish brings warmth and comfort to every bite.
Ingredients
- 3-4 pounds beef chuck roast
- 2 cups beef broth
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 large carrots, sliced
- 4 large potatoes, chopped into chunks
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 tablespoon Worcestershire sauce (optional)
- Salt and pepper, to taste
- 2 tablespoons cornstarch (for thickening gravy)
- 2 tablespoons water (for thickening gravy)
Instructions
- Heat a skillet over medium-high heat; season the roast with salt and pepper. Sear the roast until browned on all sides and transfer to crock-pot.
- In the same skillet, sauté onion and garlic until soft; add to crock-pot with roast.
- Surround roast with carrots and potatoes in crock-pot.
- Combine broth, thyme, rosemary, and Worcestershire sauce (if using) in a bowl; pour over roast and vegetables.
- Cover and cook on low for 8 hours.
- Remove roast and veggies; strain cooking liquid into a saucepan. Mix cornstarch and water, add to saucepan, and heat until gravy thickens.
- Slice roast and serve with gravy and vegetables.
Notes
Searing the meat enhances flavor; don't skip this step.
Choose a well-marbled beef chuck roast for optimal tenderness.
Add herbs directly to crock-pot if using fresh versions for a more vibrant flavor.
Choose a well-marbled beef chuck roast for optimal tenderness.
Add herbs directly to crock-pot if using fresh versions for a more vibrant flavor.