Description

This classic crockpot pot roast features tender beef, carrots, and potatoes slow-cooked in a savory broth for a comforting, fuss-free homemade dinner. Perfect for busy families, special occasions, or anyone craving hearty comfort food with minimal effort.

Ingredients

Scale

3–4 lbs chuck roast (well-marbled, USDA Choice preferred)
4–6 large carrots, peeled and cut into chunks (or 2 cups baby carrots)
4–5 medium Yukon Gold or Russet potatoes, peeled and quartered
1 large yellow onion, sliced
4 garlic cloves, minced
2 cups beef broth (low-sodium preferred)
2 tablespoons tomato paste (optional, but recommended)
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
1 bay leaf
1 1/2 teaspoons salt (or to taste)
1 teaspoon black pepper (or to taste)
2 tablespoons olive oil (for searing, optional)
1–2 tablespoons cornstarch or flour (for thickening gravy, mix with cold water at end)

Instructions

Peel and chop carrots into 2-inch chunks. Quarter potatoes. Slice onion and mince garlic. Pat chuck roast dry with paper towels.
Season roast generously with salt and pepper. Rub seasoning evenly over the meat.
Optional: Heat olive oil in a large skillet over medium-high. Sear roast for 2-3 minutes per side until deep brown.
Layer carrots, potatoes, and onions evenly in the bottom of the crockpot. Top with minced garlic.
Place seared roast on top of the vegetables in the crockpot.
In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour mixture over roast and veggies.
Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until roast is fork-tender and veggies are soft but not mushy.
Remove roast and veggies to a platter. Discard bay leaf. Skim fat from cooking liquid.
Optional: In a small bowl, whisk cornstarch or flour with cold water. Stir slurry into crockpot liquid and cook on HIGH for 10-15 minutes until thickened.
Slice or shred the roast. Serve with veggies and spoon gravy over everything.

Notes

For gluten-free, use cornstarch instead of flour to thicken the gravy. Searing the roast before slow cooking adds extra flavor but can be skipped. Add extra veggies like celery, mushrooms, or turnips for variety. Prep ingredients the night before for easy morning assembly. Pot roast tastes even better the next day as flavors develop.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 6 ounces beef plus vegetables and gravy
Calories: 425
Sugar: 6
Sodium: 750
Fat: 18
Saturated Fat: 7
Carbohydrates: 28
Fiber: 5
Protein: 35

Keywords: crockpot pot roast, slow cooker beef, carrots, potatoes, comfort food, easy dinner, family meal, gluten-free option, dairy-free, classic pot roast