Description
This Crock Pot Roast recipe delivers tender, flavorful beef cooked low and slow with hearty vegetables and a rich homemade gravy. Featuring a well-seasoned chuck roast seared for a savory crust, then slow-cooked with baby potatoes and carrots for a comforting classic meal that’s perfect for family dinners.
Ingredients
Beef Roast and Seasoning
- 3-4 lb. Chuck Roast
- 2 tablespoons flour
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
Cooking Oil
- 4 tablespoons olive oil
Gravy and Broth Mixture
- 1 cup chicken broth
- 2 cups beef broth
- 1 beef bouillon cube (or 1 tsp better than bouillon)
- 1 ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon low sodium soy sauce (can substitute Worcestershire sauce)
Vegetables
- 2 ¼ lbs. baby potatoes (halved or thirds, or whole if 1-2 inch size)
- 2 lbs. whole carrots (peeled and cut into halves or thirds, thick carrots sliced lengthwise)
Gravy Thickener and Finishing
- 3 tablespoons corn starch
- 3 tablespoons cold water
- 2-3 drops Kitchen Bouquet browning and seasoning sauce (optional, for darker color)
- 1 tablespoon cold unsalted butter
Instructions
- Season the Roast: Pat the chuck roast completely dry to ensure a good sear. In a small bowl, combine the flour and all seasoning spices (brown sugar, salt, garlic powder, onion powder, chili powder, paprika, black pepper). Massage this mixture all over the roast evenly.
- Sear the Roast: Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the roast and sear each side for 2-3 minutes until a rich brown crust forms. Adjust heat as needed. Once seared, remove from heat and set aside.
- Prepare Gravy Base: In a bowl, whisk together chicken broth, beef broth, bouillon cube (or better than bouillon), onion powder, garlic powder, and soy sauce. Pour a portion of this mixture into the skillet and use a silicone spatula to scrape and loosen browned bits from the bottom and sides; this adds depth to the gravy. Transfer all gravy liquid to the slow cooker along with the roast and any accumulated juices from the plate.
- Prepare Vegetables: Cut baby potatoes into halves or thirds if large; leave small potatoes whole. Peel carrots and slice into halves or thirds, cutting thick carrots lengthwise for even cooking.
- Add Vegetables to Slow Cooker: Arrange the potatoes evenly around the roast, then layer the carrots on top. Secure the lid without opening during cooking to preserve heat.
- Cook the Roast: Cook on high for 5-6 hours or low for 8-10 hours until beef is tender and vegetables are cooked through.
- Remove and Rest: Carefully remove the roast, carrots, and potatoes from the slow cooker and place on a serving platter. Tent with foil to keep warm while preparing gravy.
- Thicken Gravy: Transfer slow cooker juices to a saucepan or place a stovetop-safe crockpot directly on the stove. Bring juices to a boil. In a small bowl, whisk corn starch with cold water until smooth, then slowly whisk into boiling liquid. Reduce heat to low and simmer, stirring until thickened.
- Finish Gravy: Add 2-3 drops of Kitchen Bouquet sauce if a darker color is desired. Stir in cold unsalted butter to enrich the gravy just before serving.
- Serve: Season cooked carrots and potatoes with salt and pepper to taste. Serve the roast slices alongside the vegetables and ladle gravy on top.
Notes
- Chuck roast is recommended for its marbling and tenderness after slow cooking, but other roasts suitable for slow cooking like brisket or shoulder roast can be substituted.
- If using larger potatoes, cutting into uniform sizes ensures even cooking.
- Do not open the slow cooker frequently during cooking; heat loss will extend cooking time.
- Kitchen Bouquet is optional but gives the gravy an attractive darker color and richer flavor.
- To accelerate cooking, you can use the 'high' setting for 5-6 hours, but low and slow cooking yields the best texture.
