Best Crockpot Pot Roast Recipe

I can’t wait to share my Cooking a Roast in a Crock Pot recipe that pairs fork tender beef with hearty potatoes and vegetables in a rich beef gravy, and there’s a simple trick in the ingredient list that surprised me.

I don’t use the word “best” lightly, but this is my Best Crock Pot Pot Roast and it’s probably the easiest thing I ever fell for. A humble chuck roast and baby Yukon Gold potatoes turn into fall apart tender meat and silky potatoes, all soaked in a deep beefy gravy that makes you pause then go back for more.

I’ve tried other versions, but this one keeps surprising me with how rich it gets without fuss. You’ll want to know what’s different, but I wont tell everything.

Trust me, it’s worth the wait.

Ingredients

• Chuck roast: rich in protein and iron, gives deep savory, slightly fatty flavor
• Potatoes: starchy carbs, adds creaminess and fiber, soaks up juices well
• Carrots: natural sweetness, beta carotene for vitamin A, crunchy if not overcooked
• Onions: give savory sweetness, provide fiber and depth, caramelize nicely
• Garlic: adds sharp umami, small amounts boost flavor and possible health perks
• Red wine: brings acidity and fruit notes, tenderizes meat and deepens sauce
• Mushrooms: umami rich, low calorie, soak up beefy juices, add earthy tones
• Thyme and rosemary: fragrant herbs, small calorie hit, brighten savory stew flavors

Ingredient Quantities

• 3 to 4 pounds chuck roast trimmed
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion roughly sliced
• 4 cloves garlic smashed or minced
• 1 1/2 to 2 cups beef broth low sodium ok
• 1 cup dry red wine optional
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 1/4 cup all purpose flour optional
• 1 teaspoon dried thyme or 3 sprigs fresh thyme
• 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
• 2 bay leaves
• 1 1/2 pounds baby Yukon Gold or red potatoes halved if large
• 1 pound carrots peeled and cut into chunks
• 8 ounces cremini mushrooms optional
• 2 tablespoons cornstarch and 2 tablespoons cold water optional
• 2 tablespoons unsalted butter optional

How to Make this

1. Pat the 3 to 4 pound chuck roast dry, rub with 2 teaspoons kosher salt and 1 teaspoon black pepper; if using the 1/4 cup flour, lightly dredge the roast in it so the flour sticks a little, this helps make a better gravy later.

2. Heat 2 tablespoons olive oil in a large skillet over medium high heat and brown the roast 3 to 4 minutes per side until a deep crust forms, then transfer roast to a plate. Don’t skip searing, it really adds flavor.

3. In the same skillet add the large onion roughly sliced and cook 2 to 3 minutes until starting to soften, add 4 cloves smashed or minced garlic and cook 30 seconds more.

4. Pour in 1 cup dry red wine if using to deglaze the pan, scraping up browned bits, then stir in 2 tablespoons tomato paste and 2 tablespoons Worcestershire sauce for about 1 minute.

5. Add 1 1/2 to 2 cups beef broth (low sodium is fine), bring the mixture to a simmer, then add 1 teaspoon dried thyme or 3 sprigs fresh thyme, 2 sprigs fresh rosemary or 1 teaspoon dried rosemary, and 2 bay leaves. Pour this sauce into the slow cooker over the roast.

6. Nestle 1 1/2 pounds baby Yukon Gold or red potatoes (halved if large) and 1 pound carrots peeled and cut into chunks around the roast; add 8 ounces cremini mushrooms if using, or wait and add them in the last hour if you want firmer mushrooms.

7. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the roast is fall apart tender and the veggies are done.

8. Remove roast and veggies to a platter and tent with foil; skim any excess fat from the juices and discard the bay leaves and woody herb stems. To thicken the gravy either whisk 2 tablespoons cornstarch with 2 tablespoons cold water and stir the slurry into the hot juices until it thickens, or melt 2 tablespoons unsalted butter and whisk in a bit of flour to make a quick roux then whisk in the juices until smooth.

9. Shred or slice the roast with two forks, return meat and veggies to the thickened gravy to warm and coat, taste and adjust salt and pepper, then serve hot.

Equipment Needed

Youll need:

1. Large cutting board — for trimming the roast and chopping potatoes, carrots and onion
2. Chef’s knife — sharp, for trimming and slicing the roast and veg
3. Paper towels and a dinner plate — pat the roast dry and use the plate to hold it after searing
4. Vegetable peeler — for carrots (or peel by knife if you prefer)
5. Large heavy skillet or cast iron pan — to sear the roast and cook the onions/garlic
6. Tongs or sturdy spatula — to turn the roast and move it without piercing too much
7. Slow cooker (6 quart or similar) — main cooking vessel for the braise
8. Measuring cups and spoons — for broth, wine, flour, salt, etc
9. Small bowl plus a whisk or fork and a ladle — to mix the cornstarch slurry or make a quick roux and to transfer/thicken the gravy

FAQ

Best Crockpot Pot Roast Recipe Substitutions and Variations

• Chuck roast: brisket (similar fat and braise time), boneless short ribs (richer, may be fattier), or bottom/top round roast (leaner, add a bit more liquid and check earlier for doneness).
• Dry red wine: extra beef broth plus 1 tbsp red wine vinegar, or 1 cup unsweetened grape juice plus 1 tbsp red wine vinegar, or more broth with a splash of balsamic for depth.
• Worcestershire sauce: 1 tbsp soy sauce plus 1 tsp lemon juice, or 1 tbsp tamari for gluten free plus 1/2 tsp molasses, or 1 tsp anchovy paste mixed with a little water for umami.
• Tomato paste: 3 tbsp canned tomato sauce reduced to concentrate, or 1/4 cup ketchup in a pinch (watch sweetness), or 2 tbsp sun dried tomato puree for a deeper tomato flavor.

Pro Tips

1) Sear like you mean it. A good, deep crust adds more flavor than extra spices will, so heat the pan until it’s very hot, don’t crowd the meat, and brown all sides. If the pan cools too much, wait and reheat rather than steaming the roast.

2) Think about your thickener ahead of time. Dredging the roast lightly in flour helps both browning and body in the final gravy, while a cornstarch slurry at the end gives a clearer, silkier sauce. If you do both, reduce the roux or slurry amounts so the gravy doesn’t get gummy.

3) Stagger the vegetables for texture. Harder roots can handle long braises, mushrooms get waterlogged if cooked too long, so either add mushrooms in the last hour or cook them separately and fold in at the end. Cut potatoes and carrots in sizes that finish together, and avoid tiny pieces that’ll turn to mush.

4) Finish for balance and shine. After skimming fat, add a small splash of acid like sherry vinegar or a squeeze of lemon to brighten the sauce, and a pat of butter to round and gloss the gravy. Let the roast rest in the juices briefly before shredding so it stays moist.