Crock-Pot Pot Roast with Gravy
A comforting slow-cooked beef pot roast with rich gravy and vibrant vegetables, perfect for busy families.
Ingredients
Main Ingredients
- 1 each beef chuck roast (3-4 pounds)
- 2 tablespoons olive oil
- to taste Salt and pepper
- 4 large carrots, peeled and chopped
- 4 large potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine optional but recommended
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 each bay leaf
- 2 tablespoons cornstarch optional, for thickening
- 2 tablespoons water optional, for thickening
Instructions
Preparation
- Pat the beef chuck roast dry with paper towels to enhance the searing process. Season generously with salt and pepper on all sides.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the roast for about 4-5 minutes on each side until browned.
- Transfer the seared roast into your Crock-Pot.
- Layer the chopped carrots, cubed potatoes, chopped onion, and minced garlic around the roast in the Crock-Pot.
- In a separate bowl, whisk together the beef broth, red wine, Worcestershire sauce, tomato paste, dried thyme, dried rosemary, and bay leaf. Pour this mixture over the roast and vegetables in the Crock-Pot.
Cooking
- Cover the Crock-Pot and cook on low for 8 hours. Alternatively, cook on high for about 4-5 hours if pressed for time.
- For thicker gravy, mix the cornstarch and water in a small bowl to create a slurry, and stir it into the gravy in the Crock-Pot about 30 minutes before serving.
- After cooking, carefully remove the roast and vegetables from the Crock-Pot, slice the roast against the grain, and serve with the gravy poured over the top.
Notes
For best results, let the roast rest for 10-15 minutes before slicing to redistribute juices. You can also replace the wine with beef broth or apple cider vinegar if preferred.