Crock Pot Roast with Carrots, Potatoes, and Flavorful Gravy Recipe

Introduction

This Crock Pot Roast is a comforting, flavorful meal perfect for busy days. Tender chuck roast slow-cooked with vegetables and a rich homemade gravy creates a hearty, satisfying dish for the whole family.

Ingredients

• 3-4 lb. Chuck Roast (see notes for other cut options)
• 2 tablespoons flour
• 4 tablespoons olive oil
• Meat Seasoning:
• 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:
• 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)
• Sides:
• 2 ¼ lbs. baby potatoes (see notes)
• 2 lbs. whole carrots, cut into halves or thirds
• For the End:
• 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

1. Step 1: Pat the roast completely dry. Combine the meat seasoning ingredients in a bowl and massage evenly onto all sides of the roast. Then dust the roast with flour.
2. Step 2: Heat olive oil in a large pan over medium-high heat until shiny. Sear the roast on each side for 2-3 minutes until a brown crust forms. Adjust heat if needed. Remove from heat and set aside.
3. Step 3: Whisk together the gravy ingredients in a bowl. Pour some of the mixture into the skillet used for searing and use a silicone spatula to scrape up browned bits from the bottom and sides. Transfer all gravy mixture to the slow cooker.
4. Step 4: Add the roast along with any juices from the plate into the slow cooker with the gravy.
5. Step 5: Cut potatoes into halves or thirds of equal size (leave whole if 1-2 inches in size). Peel carrots and cut into halves or thirds. Arrange potatoes around the roast and place carrots on top.
6. Step 6: Cover with lid and cook on high for 5-6 hours or on low for 8-10 hours. Avoid opening the lid during cooking to retain heat.
7. Step 7: Carefully remove carrots, potatoes, and roast from the slow cooker and set on a serving platter. Tent with foil to keep warm.
8. Step 8: Transfer juices from the slow cooker to a saucepan or use the crock if stovetop safe. Bring to a boil over medium heat.
9. Step 9: Whisk corn starch and cold water in a small bowl until smooth. Gradually add to the boiling gravy while whisking constantly. Reduce heat to low and simmer until thickened.
10. Step 10: Add Kitchen Bouquet sauce if desired for a darker color. Swirl in cold butter just before serving. Season carrots and potatoes with salt and pepper as preferred.

Tips & Variations

• Use a different cut of beef like brisket or rump roast if chuck is unavailable; adjust cooking times accordingly.
• For extra depth, add a splash of red wine to the gravy mixture before cooking.
• Leave potatoes whole if they are small (1-2 inches) to prevent them from becoming too mushy.
• Resist opening the slow cooker during cooking to maintain steady heat and ensure tender meat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The gravy may thicken when chilled; add a splash of broth or water when reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of roast for this recipe?

Yes, while chuck roast is ideal for slow cooking due to its marbling and tenderness, brisket or rump roast can also work. Keep in mind that different cuts may require slight adjustments to cooking time.

Do I have to sear the meat before slow cooking?

Searing is not mandatory but highly recommended. It develops a flavorful crust on the meat and enhances the depth of the gravy by caramelizing natural juices and browned bits in the pan.

Crock Pot Roast with Carrots, Potatoes, and Flavorful Gravy Recipe

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★★★★★

4.5 from 138 reviews

• Author: Rafael
• Total Time: 5 hours 20 minutes (high) to 10 hours 20 minutes (low)
• Yield: 6 servings 1x

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Description

This Crock Pot Roast recipe features a tender, flavorful chuck roast seasoned with a blend of spices, seared to develop a rich crust, and slow-cooked with baby potatoes and carrots. The hearty meal is finished with a savory, homemade gravy thickened with cornstarch and enriched with butter and optional browning sauce. Perfect for an effortless, comforting dinner with minimal hands-on time.

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Ingredients

Scale 1x2x3x

Meat and Seasoning

• 3–4 lb. Chuck Roast
• 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

• 1 cup chicken broth
• 2 cups beef broth
• 1 beef bouillon cube or 1 teaspoon better than bouillon
• 1 ½ teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon low sodium soy sauce (can substitute Worcestershire sauce)
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 2–3 drops Kitchen Bouquet browning and seasoning sauce (optional)
• 1 tablespoon cold unsalted butter

Sides

• 2 ¼ lbs. baby potatoes (halved or cut into thirds if large)
• 2 lbs. whole carrots (peeled and cut into halves or thirds)

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Instructions

1. Prepare and Season the Roast: Pat the chuck roast completely dry. Combine the brown sugar, salt, garlic powder, onion powder, chili powder, paprika, and black pepper. Massage this seasoning mixture evenly onto all sides of the roast. Sprinkle the flour over the roast and rub it in to coat thoroughly.
2. Sear the Roast: Heat olive oil in a large pan over medium-high heat until shiny and hot. Add the seasoned roast to the pan and sear each side for 2-3 minutes until a brown crust forms. Adjust the heat as needed to avoid burning. Remove the roast from heat and set aside.
3. Prepare Gravy Base and Transfer to Crock Pot: Whisk together chicken broth, beef broth, beef bouillon cube (or better than bouillon), 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 deglaze and collect browned bits for extra flavor. Transfer all the gravy mixture to the slow cooker.
4. Add Roast and Vegetables to Crock Pot: Place the seared roast into the slow cooker with the gravy. If needed, pour any juices from the roast’s resting plate into the slow cooker as well. Prepare potatoes by cutting them in halves or thirds if large; otherwise, leave smaller potatoes whole. Peel and cut carrots into halves or thirds, slicing very thick carrots lengthwise if needed. Arrange potatoes evenly around the roast and top with carrots. Secure the lid on the slow cooker.
5. Cook the Roast and Vegetables: Cook on high for 5-6 hours or on low for 8-10 hours. Avoid opening the lid during cooking to maintain heat and pressure.
6. Remove and Tent: Once cooked, carefully remove the carrots, potatoes, and roast from the slow cooker and place them on a serving platter. Tent loosely with foil to keep warm.
7. Prepare the Gravy: Using oven mitts, transfer the cooking juices from the crock pot into a saucepan (or place the slow cooker base on the stovetop if safe). Bring the liquid to a boil. In a small bowl, whisk together cornstarch and cold water until smooth. Gradually add this slurry to the boiling gravy while whisking continuously. Reduce heat to low and simmer until thickened. Add 2-3 drops of Kitchen Bouquet browning and seasoning sauce if a darker gravy color is desired. Swirl in 1 tablespoon of cold unsalted butter just before serving to enrich the gravy.
8. Season and Serve: Season the cooked carrots and potatoes with salt and pepper to taste. Serve the roast with vegetables and ladle the warm gravy over the top.

Notes

• You can use other cuts of beef suitable for slow cooking such as brisket or rump roast as alternatives to chuck roast.
• Adjust potato sizes by cutting to ensure even cooking; small baby potatoes can be left whole.
• Kitchen Bouquet browning sauce is optional but enhances gravy color and flavor.
• Do not open the slow cooker lid during cooking to prevent heat loss and prolong cooking time.
• For a richer gravy, use butter right before serving.

• Prep Time: 20 minutes
• Cook Time: 5-6 hours (high) or 8-10 hours (low)
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: crock pot roast, slow cooker beef, pot roast recipe, comfort food, easy dinner, slow cooked roast, hearty meal