Easy Crock Pot Pot Roast (with Gravy!) Recipe

I’m sharing my Crockpot Pot Roast that comes together in minutes, puts the slow cooker to work, and can be finished with an optional five-minute stovetop gravy.

I’m always suspicious of shortcuts that actually work, but this Easy Crock Pot Pot Roast with Gravy surprised me. I sear a boneless beef chuck roast first, drop in some baby potatoes, and let the crock pot do the heavy lifting.

After hours its unbelievably tender, with a quick five minute stovetop gravy that makes you rethink takeout. People call it a go-to in Crockpot Roast lists and it even shows up under Slow Cooker Pot Roast Recipes, but my version keeps things stupidly simple.

Try it when you want impressive food with almost zero babysitting.

Ingredients

• Beef chuck roast: Rich in protein and collagen, gets tender and adds a deep meaty richness.
• Carrots: Sweet crunchy root, gives fiber and vitamin A, adds gentle natural sweetness.
• Potatoes: Starchy and real filling, they soak up all the savory braising juices.
• Onion: Turns soft and sweet, adds savory depth and natural caramelized flavor.
• Garlic: Bold aroma, small calories, gives punchy savor and rounds out the sauce.
• Beef broth: Concentrates beefy flavor, supplies minerals and liquid for a rich tasting gravy.
• Red wine (optional): Adds acidity and fruity tannins, deepens flavor and makes gravy more complex.
• Cornstarch: Quick thickener for glossy gravy, gluten free when used as a cold slurry.

Ingredient Quantities

• 3 to 4 pounds boneless beef chuck roast
• 1 tablespoon olive oil optional
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 cloves garlic minced
• 1 large yellow onion sliced
• 4 large carrots peeled and cut into 2 inch pieces
• 3 stalks celery sliced
• 1 to 1 1/2 pounds baby potatoes halved
• 2 cups low sodium beef broth or stock
• 1 cup dry red wine optional
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme or 2 sprigs fresh thyme
• 2 tablespoons cornstarch for gravy
• 2 tablespoons cold water for slurry
• 2 tablespoons unsalted butter optional for richer gravy

How to Make this

1. Pat the 3 to 4 pound chuck roast dry with paper towels, rub in the 2 teaspoons kosher salt and 1 teaspoon black pepper and the 3 cloves minced garlic; if you want extra flavor heat 1 tablespoon olive oil in a skillet and sear the roast on all sides until nicely browned, about 2 to 3 minutes per side, then transfer to the slow cooker.

2. In the same skillet add the sliced large yellow onion and cook for a couple minutes until it starts to soften, stir in the 2 tablespoons tomato paste and cook 30 to 60 seconds, pour in the 1 cup dry red wine if using to deglaze the pan scraping up the browned bits, then add 2 cups low sodium beef broth, 2 tablespoons Worcestershire sauce, the 2 bay leaves and 1 teaspoon dried thyme or 2 sprigs fresh thyme, bring to a simmer and pour everything over the roast in the crock pot.

3. Nestle the vegetables around the roast: add the 4 large carrots peeled and cut into 2 inch pieces, the 3 stalks celery sliced, and the 1 to 1 1/2 pounds baby potatoes halved; note if you prefer the veggies more tender-crisp add them for the last 2 to 3 hours of cooking instead of the start, but for fall-apart veggies add them now.

4. Cover and cook on low for about 8 hours or on high for 4 to 5 hours, until the roast is fork tender and pulls apart easily; resist lifting the lid too much, it wastes heat and slows cooking.

5. When done, carefully remove the roast and veggies to a platter and tent with foil to keep warm, discard the bay leaves and thyme stems and skim any excess fat from the surface of the cooking liquid.

6. Pour the strained cooking liquid into a saucepan and bring to a gentle simmer over medium heat, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water to make a smooth slurry.

7. Slowly whisk the slurry into the simmering liquid until it thickens into gravy, that usually takes a minute or two, if you want richer gravy whisk in 2 tablespoons unsalted butter at the end.

8. Taste the gravy and adjust seasoning with salt and pepper or a splash more Worcestershire or a little extra broth if it got too salty, if the gravy is too thin whisk in a tiny bit more cornstarch slurry, if too thick add more broth or water.

9. Slice or shred the roast, serve with the carrots, celery and potatoes and ladle the gravy over everything; leftovers keep well in the fridge for about 3 to 4 days or freeze for longer.

Equipment Needed

1. Paper towels or a clean kitchen towel, for patting the roast dry
2. Large heavy skillet (cast iron or stainless) for searing and deglazing
3. Slow cooker (crock pot) for braising the roast low and slow
4. Chef’s knife, sharp, for chopping onions carrots celery and trimming roast
5. Cutting board
6. Measuring cups and spoons
7. Tongs and a wooden spoon or spatula for flipping the roast and stirring the sauce
8. Fine mesh strainer or sieve to strain the cooking liquid before gravy
9. Medium saucepan and a whisk to thicken the gravy, plus a ladle for serving

FAQ

Easy Crock Pot Pot Roast (with Gravy!) Recipe Substitutions and Variations

• Beef chuck roast: swap for brisket, boneless short ribs, or bottom round; pork shoulder works too if you don’t mind a slightly different flavor, just watch the cook time since leaner cuts can dry out, add more broth if needed.
• Dry red wine: use 2 cups beef broth plus 1 tablespoon red wine vinegar or balsamic, or try non alcoholic red wine, or even 1/4 cup cranberry or pomegranate juice for that fruity acid kick.
• Cornstarch (for gravy): replace with an equal amount of arrowroot, or use 2 to 3 tablespoons all purpose flour mixed with a little cold water and cooked a minute longer, instant mashed potato flakes also thicken quick if you’re in a hurry.
• Worcestershire sauce: swap with soy sauce or tamari plus a splash of lemon juice or a teaspoon of balsamic and a pinch of brown sugar, reduce added salt if you go the soy route.

Pro Tips

1) Dont skip a good sear if you can, it really changes the flavor. Pat the roast super dry first, get the pan screaming hot and brown all sides till you see a crust. If you want less cleanup sear right in an ovenproof pan and then move it to the slow cooker.

2) Time your veggies to how you like them. Add potatoes and carrots in the last 2 to 3 hours on low if you want them firmer, or put them in at the start if you want everything to melt into the gravy.

3) Cornstarch slurry trick: mix the cornstarch with cold water until totally smooth, then whisk it into simmering liquid slowly so you dont get lumps. If it still looks grainy, strain it through a fine sieve and finish with a pat of butter for shine and mouthfeel.

4) Seasoning and leftovers: wait to salt the gravy until after reducing or thickening because store broth can be salty. Let the roast rest 10 to 15 minutes before shredding so it stays juicy, and when reheating add a splash of broth or water to keep it from drying out.