Crock-Pot Pot Roast with Gravy – Juicy, Tender & Set-It-&-Forget-It!
A slow-cooked beef chuck roast with carrots, potatoes, and herbs, topped with savory gravy. This no-fuss, hands-off recipe delivers tender meat and rich flavors perfect for family dinners or meal prepping.
Ingredients
- 3-4 lbs beef chuck roast
- 4 cups beef broth
- 1 cup carrots, sliced
- 1 cup potatoes, chopped
- 1 cup onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons flour (or cornstarch for gluten-free)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Optional: Fresh parsley for garnish
Instructions
- Rub the beef chuck roast with salt, pepper, onion powder, and garlic powder.
- Heat olive oil in a skillet over medium-high heat. Brown the roast on all sides for 5 minutes per side.
- Transfer the browned roast to the Crock-Pot. Add onions, garlic, carrots, and potatoes around it.
- Mix beef broth and Worcestershire sauce in a bowl. Pour the mixture over the roast and vegetables.
- Cover the Crock-Pot and cook on low for 8 hours.
- 30 minutes before serving, mix flour or cornstarch with water to form a slurry. Stir into the Crock-Pot to thicken the gravy. Cook for another 30 minutes.
- Shred the beef with forks directly in the Crock-Pot or slice and serve with vegetables and gravy.
Notes
Choose a well-marbled cut of beef for tenderness.
Browning the meat enhances flavor; do not skip.
Add other vegetables like celery or parsnips for extra flavor.
Use cornstarch for a gluten-free option.
Browning the meat enhances flavor; do not skip.
Add other vegetables like celery or parsnips for extra flavor.
Use cornstarch for a gluten-free option.