Description
A hearty and flavorful Crock Pot Roast recipe featuring a tender chuck roast slow-cooked with baby potatoes and carrots, finished with a rich homemade gravy. This easy-to-follow recipe ensures a comforting meal perfect for family dinners.
Ingredients
Roast and Seasoning
- 3-4 lb. Chuck Roast (see notes for other cut options)
- 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
- ½ teaspoon black pepper
Gravy Ingredients
- 1 cup chicken broth
- 2 cups beef broth
- 1 beef bouillon cube (or 1 tsp better than bouillon)
- 1½ teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon low sodium soy sauce (can substitute Worcestershire sauce)
Vegetables
- 2¼ lbs. baby potatoes (cut in halves or thirds, or whole if 1-2 inch size)
- 2 lbs. whole carrots (peeled and cut into halves or thirds; very thick carrots can be halved lengthwise)
Gravy Thickener and Finish
- 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
- Prepare and Season the Roast: Pat the chuck roast completely dry. Combine the flour and seasoning spices (brown sugar, salt, garlic powder, onion powder, chili powder, paprika, black pepper) and massage thoroughly onto all sides of the roast.
- Sear the Roast: Heat olive oil in a large pan over medium-high heat until shimmering. Add the seasoned roast and sear each side for 2-3 minutes to develop a brown crust. Adjust heat if necessary. Remove from heat and set aside.
- Prepare Gravy Base: Whisk together chicken broth, beef broth, beef bouillon cube, onion powder, garlic powder, and soy sauce. Pour some of this mixture into the skillet used for searing, scraping the bottom and sides with a silicone spatula to collect browned bits. Transfer all gravy mixture to the slow cooker.
- Add Roast to Crock Pot: Place the seared roast along with any juices from the plate into the slow cooker on top of the gravy mixture.
- Prepare Vegetables: Cut baby potatoes into halves or thirds, leaving smaller potatoes whole if desired. Peel and cut carrots into halves or thirds, slicing very thick ones lengthwise.
- Add Vegetables: Arrange potatoes around the roast in the slow cooker, then top with carrots. Secure the lid on the slow cooker to retain heat.
- Cook the Roast: Cook on high for 5-6 hours or on low for 8-10 hours until meat is tender and vegetables are cooked through.
- Remove and Rest: Carefully remove the carrots, potatoes, and roast, placing them on a serving platter. Tent with foil to keep warm.
- Prepare the Gravy: Using oven mitts, transfer the cooking juices from the crock pot to a saucepan (or if the crock is stovetop-safe, place it directly on the stovetop). Bring the juices to a boil.
- Thicken the Gravy: Whisk cornstarch with cold water until smooth. Gradually add the mixture to the boiling gravy while whisking continuously until the gravy thickens.
- Finish the Gravy: Reduce heat to low and simmer until ready to serve. Add 2-3 drops of Kitchen Bouquet if a darker color is desired. Stir in 1 tablespoon cold unsalted butter just before serving for a glossy finish.
- Serve: Season potatoes and carrots with salt and pepper if desired. Serve the roast sliced with the vegetables and rich gravy.
Notes
- Alternative cuts such as rump roast or bottom round can be used but adjust cooking time accordingly.
- Resist opening the slow cooker lid during the cooking process to maintain consistent temperature.
- Kitchen Bouquet browning sauce is optional and used primarily to enhance gravy color and seasoning.
- For gluten-free option, use gluten-free flour or omit flour and adjust gravy thickening accordingly.
