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Crock Pot Roast Recipe

Crock Pot Roast Recipe

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4.8 from 100 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Finish & Rest: Carefully transfer the roast, carrots, and potatoes to a serving platter and tent with foil to keep warm.
  7. 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.
  8. 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.