Description

This hearty Crockpot Pot Roast recipe features tender chuck roast slow-cooked with potatoes, carrots, onions, and mushrooms in a rich, flavorful gravy made from beef stock, Worcestershire sauce, and aromatic herbs. Perfect for an easy, comforting meal that simmers to perfection in your slow cooker.

Ingredients

Scale

Meat

2.5 pounds chuck roast

Vegetables

1 pound potatoes (diced)
3 carrots (peeled and sliced)
1 medium yellow onion (diced)
8 oz sliced mushrooms

Liquids & Sauces

1 cup beef stock
2 tablespoons Worcestershire sauce

Seasonings & Spices

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

Thickener

2 tablespoons cornstarch

Instructions

Season and Arrange: Season the chuck roast evenly with salt and pepper. Place the roast at the center of a 7-quart crockpot. Surround the roast with diced potatoes, peeled and sliced carrots, and diced yellow onion.
Prepare and Pour Sauce: In a small bowl, whisk together beef stock, Worcestershire sauce, minced garlic, garlic powder, onion powder, dried oregano, and dried thyme until well combined. Pour this mixture evenly over the roast and vegetables in the crockpot.
Cook Low and Slow: Cover the crockpot with its lid and cook on the low setting for 7 to 8 hours, or on high for 6 to 7 hours. Cooking on low heat for a longer duration will yield extra tender and flavorful meat.
Make Cornstarch Slurry: About 15 minutes before serving, whisk the cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Pour this slurry into the crockpot and stir thoroughly to combine with the cooking juices.
Add Mushrooms and Thicken Gravy: Add the sliced mushrooms to the crockpot, then cover again. Continue cooking for an additional 10 to 15 minutes until the gravy thickens and the mushrooms are tender. Serve the pot roast warm, spooning the rich gravy and vegetables over the meat.

Notes

For best results, select a chuck roast with good marbling for moist, tender meat.
You can add other root vegetables like parsnips or turnips if desired.
Adjust seasoning to taste, especially salt and pepper, depending on your stock’s salt content.
If you prefer a thicker gravy, increase cornstarch slurry to 3 tablespoons cornstarch with 3 tablespoons water.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 7 to 8 hours (low) or 6 to 7 hours (high)
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Keywords: Crockpot pot roast, slow cooker roast, beef pot roast, comfort food, easy dinner recipe, crockpot recipe