Crockpot Pot Roast
A classic braised chuck roast made in the crockpot, featuring rich beef, soft root vegetables, and a savory gravy.
Ingredients
Main Ingredients
- 3–4 lbs chuck roast (or blade roast)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil for searing
- 1 large onion, sliced
- 3 cloves garlic, smashed
- 4 large carrots, cut into 2-inch pieces
- 2–3 medium Yukon Gold or Russet potatoes, halved or quartered
- 2 cups low-sodium beef broth
- 1 cup dry red wine optional; replace with extra broth if avoiding alcohol
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp cornstarch mixed with 2 tbsp cold water for thickening
Instructions
Preparation
- Pat the roast dry and season all over with kosher salt and black pepper.
- Heat oil in a heavy skillet over medium-high heat. When shimmering, sear the roast 2–3 minutes per side until browned. Transfer to the slow cooker.
- In the same skillet, add the onion and cook until translucent, about 3 minutes. Add garlic and cook 30 seconds.
- Pour in the wine (if using) to deglaze the pan, scraping up browned bits for flavor. Pour this into the crockpot.
- Add carrots, potatoes, Worcestershire sauce, thyme, bay leaf, and beef broth to the crockpot. The liquid should come about halfway up the roast.
Cooking
- Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until fork tender.
- Remove meat and vegetables to a platter and tent with foil to rest for 10–15 minutes.
Finishing
- Strain pan juices into a saucepan, bring to a simmer, and whisk in the cornstarch slurry to thicken into gravy. Adjust seasoning to taste.
- Slice or shred the roast, serve with the vegetables, and spoon over hot gravy.
Notes
Store leftovers in airtight containers for up to 3–4 days or freeze for up to 3 months. Reheat to 165°F (74°C) before serving.