This crockpot pot roast is the ultimate comfort food—and it’s incredibly easy to throw together. The slow cooker does most of the work, leaving you with a tender, juicy roast and perfectly cooked vegetables. Add a quick stovetop cornstarch-based gravy at the end, and you’ve got a dinner everyone will love.
🕒 Prep & Cooking at a Glance
- Prep time: ~15 minutes
- Cook time: 5–6 hours on High or 8–10 hours on Low
- Total time: ~6½ to 10 hours (depending on setting)
- Servings: 8–10
🥩 Ingredients
- 3–4 lb chuck roast (trimmed)
- 3 tbsp olive oil
- 1 yellow onion, sliced ½‑inch thick
- 6 garlic cloves, smashed
- 2 tbsp tomato paste
- 2 tsp brown sugar
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 2 tsp Worcestershire sauce
- 32 oz (about 4 cups) beef stock
- 2 lbs carrots, peeled and cut into chunks or sticks
- 2 lbs baby gold potatoes (halved if large)
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 bay leaves
- Salt and freshly cracked black pepper, to taste
- Optional for gravy: 3 tbsp cornstarch + 3 tbsp cold water (for slurry)
- Fresh parsley, chopped (for garnish)
👩🍳 Instructions
1. Sear the Roast
Pat the roast dry and generously season with salt and pepper. Heat olive oil in a large sauté pan over medium-high heat. Sear all sides (including edges) for about 4–5 minutes per side until browned. Transfer the roast to the slow cooker.
2. Sauté Aromatics & Build Flavor
In the same pan (don’t wipe it clean), reduce heat to medium. Add the onion slices (with a pinch of salt and pepper) and sauté ~4 minutes until soft. Stir in garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, and chili powder. Cook for another minute or so, mixing well. Deglaze with a few splashes of beef stock, scraping any browned bits off the bottom.
3. Combine Everything in the Slow Cooker
Place the onion/garlic mixture in the slow cooker. Add the carrots and potatoes around the roast. Pour in the remaining beef stock. Nestle in sprigs of thyme, rosemary, and bay leaves. Add additional salt and pepper as desired.
4. Cook
Cover and set the cooker:
- High: 5 to 6 hours
- Low: 8 to 10 hours
The roast should be fork-thin and shred easily.
5. (Optional) Make the Gravy
Once the roast is done, strain the cooking liquid into a saucepan over medium heat.
Mix together the cornstarch and cold water to make a slurry. Stir it into the liquid, then simmer and whisk until the gravy thickens. Season with salt and pepper to taste.
6. Serve
Shred or slice the roast, and plate it with the carrots and potatoes. Garnish with fresh parsley. Serve with the gravy on the side or poured over.
💡 Tips & Notes
- Why sear? Browning the roast creates caramelized flavors and a more visually appealing crust.
- Uniform cuts matter. Cut carrots and potatoes into similar sizes so they cook evenly.
- Don’t skip sautéing aromatics. It deepens flavor by layering in textures and taste before slow cooking.
- Check doneness smartly. If veggies are tender but roast isn’t shreddable yet, scoop out the veggies and let the meat cook longer. Then re-add veggies to warm.
- Meat options: While chuck roast is ideal, you can also use bottom round, shoulder roast, brisket, or short ribs—just ensure good marbling for tenderness.
- Liquid coverage: The roast doesn’t have to be fully submerged. The heat and steam will cook it well.
- Freezer & leftovers: Let leftovers cool before storing. Keep the roast submerged in its juices or gravy to prevent drying. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.