Make the best crock pot roast with simple kitchen/pantry ingredients (no soup mix!). It combines melt-in-the-mouth tender chuck roast with potatoes and carrots in a rich gravy for an easy, hands-off, comforting meal!
Peel and slice the onion and carrots into thick 1-inch pieces. If you're using large potatoes, chop them to a similar size (baby potatoes can be cooked whole or halved). Mince the rosemary (and thyme if using fresh) and garlic.
Preheat a large skillet with the oil over medium to medium-high heat.
Pat the chuck roast dry with a paper towel, season it with salt and pepper, then place it in the pan and sear until evenly browned on every side. This should take just a few minutes. Transfer the meat to the crockpot.
Sauté the onion and garlic in the skillet for 1-2 minutes until lightly browned. To get all the flavor from the skillet, deglaze it with a small amount of broth/water, scrape up the brown bits, then pour everything into the slow cooker.
Add all the remaining ingredients, except the cornstarch, to the crock pot (onion, garlic, thyme, rosemary, broth, Worcestershire sauce, potatoes, and carrots) and add the lid.If you prefer firmer carrots and potatoes, only add them in the last 2-3 hours.
Cook the pot roast in a slow cooker on LOW for 8-10 hours, until fork-tender and/or a meat thermometer inserted into the thickest part reads 190-200ºF/88-93ºC.Alternatively, cook it for 4-6 hours on HIGH.
Leave the meat to rest for 10-15 minutes before slicing or shredding it (with two forks). Optionally sprinkle with some fresh parsley and serve the tender pot roast!
To make the gravy
Strain the drippings from the crockpot into a saucepan, stir in the cornstarch (in a slurry to avoid lumps), and heat over medium-high, stirring constantly until the gravy thickens.Optionally, stir in some cold butter just before serving for a super smooth and velvety gravy.
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Notes
Optional add-ins
Red wine: Replace ¼-1/3 cup of the beef broth with dry red wine added to the crockpot to create a richer gravy for the crock pot beef roast.
Tomato paste: 1-2 tbsp of tomato paste will create a richer, more acidic gravy.
Mushrooms: will add earthy, umami-rich flavor to the dish.
Celery: will add even more depth to the gravy and extra body to the overall dish.
Bell peppers: particularly red or orange bell peppers for a sweet, crisp, vibrant addition.
Brown sugar: Or a little honey to balance against the savory flavors.