Crockpot Pot Roast

Fork-tender beef, buttery potatoes, and sweet carrots cook together in a rich, rustic onion gravy. Seared beef and sautéed aromatics give this crockpot pot roast deep, savory flavor—a comforting dinner worth waiting for.

Course Main Course

Cuisine American

Keyword crockpot beef recipes, pot roast recipes

Prep Time 20

Cook Time 8 30

Total Time 8 50

Servings servings

Calories 774kcal

Author Kathleen

Ingredients

1 (4-5 pounds) chuck roast
1 teaspoon table salt
1 teaspoon black pepper
2 tablespoons vegetable oil

Vegetables

1 large yellow onion chopped
4 large carrots cut into 2-inch pieces
1 1/2 pounds Yukon Gold potatoes halved if large
6 cloves garlic minced

Gravy

1 (10.5-ounce) can condensed cream of mushroom soup
1 envelope onion soup mix
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon dried thyme

Optional

2 tablespoons cornstarch optional, for thickening
2 tablespoons cold water optional, for thickening

US Customary - Metric

Instructions

Season: Pat the roast (1) dry and season all sides with the salt (1 teaspoon) and pepper (1 teaspoon).
Sear: Heat the oil (2 tablespoons) in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 4–5 minutes per side. Transfer the roast to the slow cooker.
Sauté the Aromatics: Reduce the heat to medium. Add the onion (1) to the remaining fat and cook until softened and lightly golden, about 5–8 minutes.
Stir in the tomato paste (1 tablespoon) and cook for 1–2 minutes. Add the garlic (6 cloves) and cook, stirring, for 30–60 seconds.
Deglaze: Pour the beef broth (1 cup) into the skillet and scrape up the browned bits from the bottom. Transfer the onion mixture and all the liquid to the slow cooker.
Mix the Gravy: In a medium bowl, whisk together the cream of mushroom soup (1 can), onion soup mix (1 envelope), Worcestershire sauce (1 tablespoon), and thyme (1 teaspoon). Spoon over the roast.
Add the Vegetables: Tuck the carrots (4) and potatoes (1 1/2 pounds) around the roast and into the cooking liquid as much as possible. Keep the carrots in large, thick pieces and leave smaller potatoes whole to help them hold their shape during cooking.
Slow Cook: Cover and cook on HIGH until the roast is fork-tender and the vegetables are soft, 8-10 hours. My 4 ½-pound chuck roast took 8 hours on HIGH; cooking time will vary with the roast’s thickness and your slow cooker. The beef is ready when a fork enters easily and the meat pulls apart with little resistance. If it is still firm, cover and continue cooking.
Check the Vegetables: If the carrots and potatoes become tender before the beef, carefully remove them with a slotted spoon and keep warm while the roast finishes cooking.
Transfer the Roast and Vegetables: Transfer the finished roast to a serving platter, supporting it underneath with two wide spatulas to help keep it whole. Arrange the vegetables around the roast and cover to keep warm.
Skim the Fat: Let the cooking liquid stand briefly so the fat rises to the surface, then use a large spoon to skim off the excess fat. Chuck roast releases considerable fat during cooking; removing it keeps the gravy rich without being greasy. Leave the softened onions in place for a rustic gravy.
Thicken the Gravy (Optional): Pour the skimmed gravy into a saucepan and bring to a simmer over medium heat. Whisk the cornstarch (2 tablespoons) and cold water (2 tablespoons) together until smooth. Gradually whisk the slurry into the simmering gravy, adding only as much as needed to reach your preferred consistency. Simmer for 1–2 minutes, stirring, until thickened.
Serve: Spoon the gravy over the roast and vegetables and serve.

Notes

Brown deeply without burning. Pat the roast thoroughly dry and let each side develop a brown crust before turning. If the skillet drippings begin to blacken, reduce the heat.
Keep the lid closed between checks. Each opening releases heat, so have the lid off only as long as needed to check tenderness or remove vegetables.
Test the vegetables in the center. A fork should slide easily into the thickest part of a carrot or potato. Check a few pieces, since their size and position can affect cooking.
Lift the roast gently. Tender chuck roast can fall apart during transfer. Support it underneath with two wide spatulas, or serve it in generous chunks.
Taste after finishing the gravy. The soup mix, condensed soup, and broth all contribute seasoning. Skim the fat, finish thickening, then decide whether it needs more salt or pepper.

Nutrition