Dinner

Crockpot Pot Roast with Vegetables and Mushroom Gravy Recipe

ByRafael Mansero November 4, 2025November 4, 2025

Introduction

This Crockpot Pot Roast is the perfect comfort meal for busy days, delivering tender beef and flavorful vegetables with minimal effort. Slow-cooked to perfection, it’s a hearty dish that fills your home with irresistible aromas.

A white plate with a thin dark rim holds a rich stew with three thick layers: on the bottom, a golden brown sauce with a glossy texture covers the plate; the middle layer has large chunks of orange carrots, light golden potatoes, and sliced brown mushrooms, all coated in the sauce; the top layer features three large pieces of tender, shredded brown meat sprinkled with fresh green parsley. To the side, two pieces of toasted golden bread with green herb garnish rest partly on the stew. The plate sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 pounds chuck roast
1 pound potatoes, diced
3 carrots, peeled and sliced
1 medium yellow onion, diced
1 cup beef stock
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons cornstarch
8 oz sliced mushrooms

Instructions

Step 1: Season the chuck roast with salt and pepper, and place it in a 7-quart crockpot. Arrange the diced potatoes, sliced carrots, and diced onion around the roast.
Step 2: In a small bowl, whisk together the beef stock, Worcestershire sauce, minced garlic, garlic powder, onion powder, dried oregano, and dried thyme. Pour this mixture evenly over the roast and vegetables.
Step 3: Cover with the crockpot lid and cook on low for 7 to 8 hours, or on high for 6 to 7 hours. Cooking on low delivers the most tender results.
Step 4: About 15 minutes before serving, mix 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Stir this into the crockpot until evenly combined.
Step 5: Add the sliced mushrooms, replace the lid, and cook for an additional 10 to 15 minutes until the gravy thickens. Serve warm and enjoy!

Tips & Variations

For extra flavor, sear the chuck roast in a hot skillet for 3-4 minutes per side before placing it in the crockpot.
Swap out regular potatoes for sweet potatoes for a slightly sweeter twist.
Add a splash of red wine to the beef stock mixture for richer taste.
If you prefer, substitute fresh herbs for dried, using about one tablespoon each.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until heated through. The gravy may thicken upon cooling; add a splash of beef stock or water when reheating to loosen it.

How to Serve

A white plate with a dark rim is filled with a stew featuring shredded dark brown meat placed on top, surrounded by chunky pieces of orange carrots, light brown potatoes, and sliced tan mushrooms. The vegetables and meat sit in a rich, glossy brown sauce, garnished with small green herb bits scattered over the whole dish. On the top right side of the plate, two pieces of toasted light golden bread with a slightly crunchy texture rest casually, one leaning on the other, sprinkled with green herbs. The plate is set on a white marbled surface next to a yellow and white patterned cloth and a gold fork near the bottom left edge. A white dish with more stew is partially visible at the top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Chuck roast is ideal for slow cooking due to its marbling and tenderness. However, brisket or rump roast can also work well if you adjust cooking times as needed.

Is it necessary to use cornstarch for the gravy?

Cornstarch helps thicken the gravy for a smooth finish, but you can omit it if you prefer a thinner sauce. Alternatively, use flour mixed with water as a substitute thickener.

Rafael Mansero