Servings
Font
Back
Crockpot Roast Recipe
0 from 0 votes

Crockpot Roast Recipe

Flavorful and fall-apart tender, this easy crockpot roast recipe is a one-pot dinner your family will love. With potatoes, carrots and gravy!

Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Servings: 6 servings
Calories: 428 kcal

Ingredients

  • 2- to 3- pound chuck roast boneless
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper ground
  • 1 ½ tablespoons extra-virgin olive oil divided
  • 1 onion chopped
  • 6 cloves garlic roughly chopped
  • 1 beef broth 14-ounce can
  • 2 rosemary long sprigs, fresh
  • 1 tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon rosemary chopped, fresh
  • 1 pound red potatoes scrubbed and left whole, baby
  • 1 pound carrot peeled and cut into 1-inch chunks (about 5 medium
  • 2 tablespoons cornstarch plus 2 tablespoons water to create a slurry
  • parsley for serving, chopped, fresh

Instructions

    Cup of Yum
  1. Pat the roast dry and season on all sides with the salt and pepper. Heat 1 tablespoon of the oil in a large skillet or Dutch oven over medium-high heat. Place the roast in the pan and let sear without disturbing until it forms a nice crust on the bottom, about 4 minutes. Turn and cook on the second side until brown, 3 to 4 minutes more. Transfer to a 6-quart or larger slow cooker.
  2. Add the remaining 1/2 tablespoon oil to the skillet. Add the onion and cook until it's beginning to color, 2 to 3 minutes. Stir in the garlic and let cook 30 seconds, until fragrant.
  3. Slowly pour in the broth, using a wooden spoon to scrape up any browned bits stuck to the pan. Add the rosemary sprigs, tomato sauce, and Worcestershire. Stir to combine , partially cover the pot, and bring to a rapid simmer. Let simmer 30 seconds, then remove from the heat.
  4. Arrange the potatoes and carrots on top of the beef in the slow cooker. Pour the pan mixture over the top, then sprinkle the chopped rosemary all over.
  5. Cover the slow cooker and cook the roast on LOW until the roast is fall-apart tender and the vegetables are tender, about 8 hours. With a large spoon, carefully transfer the roast and vegetables to a serving platter (at this point, the beef will be falling apart). Discard any large pieces of fat from the beef.
  6. To make a gravy, strain the cooking liquid from the slow cooker through a sieve and into a saucepan (if you like, you can pass it through a fat separator also). In a small bowl, briskly whisk together the slurry of 2 tablespoons cornstarch and 2 tablespoons water until smoothly combined. Add to the pot with the cooking liquid and whisk to smoothly combine. Bring to a simmer over medium-high heat. Continue cooking, whisking constantly, until the gravy is slightly thickened, about 1 minute.
  7. Spoon the gravy over the beef and vegetables. Sprinkle with parsley. Serve hot, ensuring each serving gets a little bit of everything.

Notes

  • TO STORE: Refrigerate
  • leftover crock
  • pot roast in an airtight container for up to 4 days. You can refrigerate it with the gravy or store the gravy in a separate container.
  • TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave, spooning gravy over the pot roast before reheating.
  • TO FREEZE: Freeze leftover meat and gravy in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I don’t recommend freezing the potatoes, which will become mealy.
  • TO STORE: Refrigerate leftover crockpot roast in an airtight container for up to 4 days. You can refrigerate it with the gravy or store the gravy in a separate container.
  • TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave, spooning gravy over the pot roast before reheating.
  • TO FREEZE: Freeze leftover meat and gravy in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I don’t recommend freezing the potatoes, which will become mealy.

Nutrition Information

Serving 1(of 6) Calories 428kcal (21%) Carbohydrates 28g (9%) Protein 33g (66%) Fat 21g (32%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 11g (55%) Trans Fat 1g (50%) Cholesterol 104mg (35%) Potassium 1327mg (28%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 12844IU (257%) Vitamin C 17mg (19%) Calcium 86mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 428

% Daily Value*

Serving 1(of 6)
Calories 428kcal 21%
Carbohydrates 28g 9%
Protein 33g 66%
Fat 21g 32%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 104mg 35%
Potassium 1327mg 28%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 12844IU 257%
Vitamin C 17mg 19%
Calcium 86mg 9%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.