If you’re hunting for the ultimate comfort food that practically cooks itself, this Crock Pot Roast delivers every single time. Imagine coming home to the irresistible aroma of tender beef, soft potatoes, sweet carrots, and thick, savory gravy that hugs every bite. This dish is robust, deeply flavorful, and couldn’t be easier to assemble thanks to a handful of classic ingredients and your trusty slow cooker. The result? A Crock Pot Roast that’s rich, moist, and guaranteed to elicit big smiles around your dinner table.
Ingredients You’ll Need
What I love most about this recipe is that each ingredient is simple, familiar, and essential—the kind of building blocks that never go out of style. Every element brings something special, whether it’s rich umami, heartiness, or eye-popping color. Here’s what you’ll need for an unforgettable Crock Pot Roast:
- Chuck Roast: Marbled and flavorful, this cut becomes incredibly tender after slow-cooking.
- Flour: Lightly dusts the roast, helping to create a golden sear and thicken the gravy.
- Olive Oil: Gives the roast a gorgeous crust and locks in flavor when searing.
- Brown Sugar: Adds subtle sweetness, balancing the seasoning mix.
- Salt, Garlic Powder, Onion Powder, Chili Powder, Paprika: This bold seasoning blend infuses every corner of the meat with robust taste.
- Black Pepper: A must for a gentle kick and depth.
- Chicken Broth & Beef Broth: The duo ensures layered flavor in your gravy, making it rich and savory.
- Beef Bouillon Cube: Delivers intensified beefy goodness—Better Than Bouillon works great, too!
- Onion Powder & Garlic Powder (for Gravy): Repeats those alliums for a rich, aromatic base.
- Low Sodium Soy Sauce: Adds umami and a hint of savoriness—Worcestershire is a fine swap.
- Baby Potatoes: Hold their shape and soak up all those delicious juices (red or Yukon Gold work beautifully).
- Carrots: Become sweet and silky as they slow-cook alongside the roast.
- Corn Starch & Cold Water: Your gravy thickening powerhouses, ensuring it’s perfectly luscious.
- Kitchen Bouquet Browning Sauce (optional): Just a few drops create deeper color and flavor interest.
- Unsalted Butter: Swirled in at the end, it’s the secret to a glossy, velvety finish for your gravy.
How to Make Crock Pot Roast
Step 1: Season and Flour the Beef
Start by patting the chuck roast thoroughly dry—this helps the seasoning and flour stick, and sets you up for a glorious crust. Combine your brown sugar, salt, garlic powder, onion powder, chili powder, paprika, and black pepper, and massage this all over the beef. After seasoning, dust the roast with flour to lock in juices and help with browning later on.
Step 2: Sear the Roast
Heat olive oil in a large skillet over medium-high until shimmering. Carefully add your roast and sear each side for a couple of minutes until a rich, brown crust forms. Don’t skip this step—those browned bits mean deep flavor in every bite. Adjust the heat as needed so the crust forms without burning.
Step 3: Make the Gravy Base
Whisk together your chicken broth, beef broth, bouillon cube, onion powder, garlic powder, and soy sauce. Pour a bit of this into your hot skillet, scraping up all the browned bits with a spatula. This “deglazing” step injects the gravy with extra savoriness. Pour this flavorful mixture into your slow cooker and add the rest of the broth mixture on top.
Step 4: Load Up the Slow Cooker
Set the seasoned and seared roast into the slow cooker, making sure to add any juices left on the plate. Next, halve or chop your potatoes and carrots so they’re all about the same size. Arrange the potatoes around the roast and scatter carrots on top. Pop the lid on tightly and resist peeking—the magic happens with steady heat!
Step 5: Slow Cook
Cook your Crock Pot Roast on high for 5 to 6 hours or low for 8 to 10 hours. The longer cook time really lets all those flavors meld and results in fork-tender beef and veggies. Trust me, it’s worth the wait!
Step 6: Finish and Thicken the Gravy
Carefully remove the roast, potatoes, and carrots, and set them on a platter. Cover loosely with foil to keep warm. For the gravy, transfer the slow cooker juices to a saucepan (or use the insert directly if it’s stovetop safe), and bring to a boil. While it heats up, whisk together your corn starch and cold water for a smooth slurry, then slowly whisk this into the boiling juices. Lower the heat and let it simmer until thickened. Optional: add a few drops of Kitchen Bouquet for color and swirl in cold butter just before serving for extra silkiness.
Step 7: Serve and Enjoy
Season the carrots and potatoes with a bit more salt and pepper if you like, then drizzle everything with that rich, glossy gravy. It’s time to dig into your Crock Pot Roast masterpiece!
How to Serve Crock Pot Roast
Garnishes
A finishing touch goes a long way! Sprinkle on some chopped fresh parsley or chives for a pop of green. A gentle dusting of flaky sea salt or a twist of black pepper on the potatoes and carrots can really brighten each bite. If you love extra cozy flavors, a pinch of finely minced rosemary or thyme on top of your Crock Pot Roast is divine.
Side Dishes
Honestly, this dish is practically a meal in itself with those buttery potatoes and sweet carrots, but it never hurts to add a little something extra. Try a basket of warm, crusty bread to mop up the gorgeous gravy, a crisp green salad to balance the richness, or simple steamed green beans for a pop of color on the plate.
Creative Ways to Present
If you’re hosting, arrange your Crock Pot Roast on a big serving platter, fan out the potatoes and carrots, and pour the gravy dramatically right before bringing it to the table. For a fun family dinner, serve it “DIY bar” style—give everyone bowls and let them pick their meat, veggies, and as much gravy as they want. Turning leftovers into open-faced sandwiches topped with reheated gravy is always a winner, too!
Make Ahead and Storage
Storing Leftovers
Once everything is cool, store leftover Crock Pot Roast, veggies, and gravy in separate airtight containers in the fridge. They’ll keep beautifully for up to four days, making weekday lunches or quick dinners a breeze.
Freezing
Crock Pot Roast is totally freezer-friendly! Pop slices of roast, carrots, and potatoes in a freezer-safe container, and pour some gravy over the top to keep the meat moist. Freeze for up to three months and thaw overnight in the fridge for best results.
Reheating
For best flavor and texture, reheat individual portions gently in a covered skillet over low heat, adding a splash of broth or water if needed. The microwave works in a pinch—just go low and slow and cover the plate to keep the meat from drying out.
FAQs
Can I use a different cut of beef for Crock Pot Roast?
Absolutely! While chuck roast is the gold standard for its marbling and tenderness, rump roast or bottom round are great alternatives. They may be a touch leaner but still get beautifully tender after hours in the slow cooker.
Should I peel the potatoes?
No need if you’re using baby potatoes or Yukon Golds—the skin provides great texture and holds the potatoes together during the long cook. If you’re using larger potatoes with thicker skin, peeling is totally fine if you prefer.
Can I prep Crock Pot Roast the night before?
Yes! You can season and sear the roast, chop your vegetables, and even whisk together your gravy base the night before. Store everything covered in the fridge and assemble in the slow cooker in the morning. So easy!
What’s the purpose of searing the meat before slow cooking?
Searing creates a flavorful crust and adds loads of depth to both the meat and gravy. This little step brings out umami notes and locks in juices, so your Crock Pot Roast never tastes flat or bland.
Can I make this recipe gluten-free?
Definitely! Swap the flour for a gluten-free blend when dusting the roast, and use cornstarch to thicken the gravy instead of flour. Double-check that your broth and seasoning mixes are certified gluten-free, and you’re all set.
Final Thoughts
If you’ve never tried Crock Pot Roast before, this recipe is the perfect introduction to how magical slow-cooked comfort food can be. It’s cozy, nourishing, and sure to bring everyone running to the table—I’d love for you to experience this classic for yourself!
PrintCrock Pot Roast Recipe
This easy Crock Pot Roast combines tender, flavorful beef with hearty baby potatoes and carrots, all slow-cooked to perfection in a rich, savory gravy. The result is a comforting, home-cooked meal perfect for family dinners, with minimal prep and hands-off cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Main-course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Beef & Seasoning
- 3–4 lb. chuck roast (or rump roast, bottom round)
- 2 tablespoons flour
- 4 tablespoons olive oil
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
Gravy
- 1 cup chicken broth
- 2 cups beef broth
- 1 beef bouillon cube or 1 teaspoon Better than Bouillon
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon low sodium soy sauce (or substitute Worcestershire sauce)
Sides
- 2 1/4 lbs. baby potatoes (halved or whole if small)
- 2 lbs. whole carrots (cut into halves or thirds)
For the End
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 2–3 drops Kitchen Bouquet browning and seasoning sauce (optional)
- 1 tablespoon cold unsalted butter
Instructions
- Prepare the Beef: Pat the roast completely dry with paper towels. Mix together the brown sugar, salt, garlic powder, onion powder, chili powder, paprika, and black pepper in a small bowl. Massage the seasoning blend onto all sides of the roast, followed by coating it evenly with flour.
- Sear the Roast: Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the roast on each side for 2-3 minutes, or until a golden-brown crust forms. Adjust the heat as needed to prevent burning. Remove the roast from the skillet and set aside.
- Deglaze & Make Gravy: In a bowl, whisk together the chicken broth, beef broth, bouillon, onion powder, garlic powder, and soy sauce. Pour a portion of the gravy mixture into the skillet you used for searing. Use a silicone spatula to scrape up any browned bits from the bottom—these add extra flavor to the gravy. Transfer this to the slow cooker along with the remaining gravy, the seared roast, and any juices.
- Add Vegetables: Cut the baby potatoes in half or thirds, depending on size. Peel and cut the carrots into halves or thirds, slicing thick carrots lengthwise if needed. Arrange the potatoes around the roast in the slow cooker, then top with the carrots.
- Slow Cook: Secure the lid on your crock pot. Cook on high for 5-6 hours, or on low for 8-10 hours, until the meat is tender and vegetables are cooked through. Avoid opening the lid during cooking, as it releases needed heat.
- Finish & Rest: Carefully transfer the roast, carrots, and potatoes to a serving platter and tent with foil to keep warm.
- Prepare the Gravy: Pour the cooking juices from the slow cooker into a saucepan (or use the slow cooker insert if stovetop-safe). Bring the juices to a boil over medium heat. In a small bowl, whisk together cornstarch and cold water until smooth, then gradually add this slurry to the boiling gravy, whisking constantly. Reduce heat to low and simmer until the gravy thickens. For a richer color, add a few drops of Kitchen Bouquet, then swirl in the cold butter until melted.
- Serve: Season the carrots and potatoes with additional salt and pepper if desired, then serve the beef pot roast with vegetables and plenty of gravy.
Notes
- The best cuts for pot roast are chuck roast (most recommended), followed by rump or bottom round.
- You can substitute red potatoes or Yukon Gold for white potatoes.
- Searing the meat before slow cooking builds extra flavor, but you can skip this for a speedier prep.
- For even more flavor, add a bay leaf or a sprig of fresh rosemary to the slow cooker.
- The gravy thickens as it cools, so add broth to thin if necessary.
