Classic Crockpot Pot Roast with Vegetables and Gravy
A 3 lb seared chuck roast on carrots and baby potatoes, cooked 9 hours on LOW in beef broth with onion soup base and herbs, then turned into gravy.
Classic Crockpot Pot Roast with Vegetables and Gravy
Course: Main CourseDifficulty: Easy8
servings15
minutes9
hoursA 3 lb seared chuck roast on carrots and baby potatoes, cooked 9 hours on LOW in beef broth with onion soup base and herbs, then turned into gravy.
Ingredients
3 lb boneless chuck roast
1 tbsp olive oil
1½ tsp kosher salt
1 tsp black pepper
1 lb baby potatoes, left whole
4 large carrots, cut in 2-inch chunks
1 large yellow onion, cut in wedges
4 garlic cloves, smashed
1 cup low-sodium beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
2 tbsp cornstarch mixed with 2 tbsp cold water
Directions
- Pat the roast dry and season all sides with the salt and pepper.
- Heat the oil in a skillet over medium-high heat and sear the roast 3 to 4 minutes per side until deeply browned.
- Spread the potatoes, carrots and onion on the bottom of a 6-quart slow cooker so they sit in the liquid.
- Set the roast on top of the vegetables and tuck in the garlic, thyme and bay leaf.
- Whisk the broth, tomato paste and Worcestershire in the hot skillet, scraping up the browned bits, and pour it around the roast, not over it.
- Cover and cook 9 hours on LOW. Do not lift the lid, since each look costs about 15 minutes.
- Test with two forks. The meat should separate with no resistance; if not, give it another hour.
- Move the roast and vegetables to a platter and skim the fat from the liquid.
- Simmer the liquid in a saucepan, whisk in the cornstarch slurry and boil 2 minutes until it coats a spoon.
- Pour the gravy over the sliced or shredded roast and serve hot.
Notes
- The roast is done at 195–205°F inside, not at the 145°F where beef is only safe. Leftovers keep 3 to 4 days in the fridge in some of their liquid.
Why this Classic Crockpot Pot Roast is done at 195 to 205 degrees
The roast is done at 195–205°F inside, not at the 145°F where beef is only safe. At that higher temperature the connective tissue turns to gelatin. Tomato paste and Worcestershire build a savory gravy.
Searing the roast in a hot skillet first gives a browned crust and fond that goes into the gravy. Set the roast on the vegetables so it is not sitting in the liquid and stays out of the boil. The cornstarch is whisked with cold water, then stirred in near the end, so it thickens without lumps. Use two forks to test. When the meat separates with no resistance, it is ready.
Swaps that work for Classic Crockpot Pot Roast with Vegetables and Gravy
Brisket works with more time. Red potatoes can replace baby potatoes. Parsnips can replace some carrots.
Serving and storing Classic Crockpot Pot Roast with Vegetables and Gravy
Thicken the juices with cornstarch for gravy. Leftovers keep 3 to 4 days in the fridge in some of their liquid.
The mistake is lifting the lid. Each look costs about 15 minutes.
Classic Crockpot Pot Roast with Vegetables and Gravy at a glance
- Prep time: 15 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 14, led by boneless chuck roast, olive oil, kosher salt, black pepper
Tips for Classic Crockpot Pot Roast with Vegetables and Gravy
The roast is done at 195–205°F inside, not at the 145°F where beef is only safe. Leftovers keep 3 to 4 days in the fridge in some of their liquid.
Classic Crockpot Pot Roast with Vegetables and Gravy FAQ
How long does Classic Crockpot Pot Roast with Vegetables and Gravy take?
Classic Crockpot Pot Roast with Vegetables and Gravy takes 9 hours of cooking after 15 minutes of prep.
How many people does Classic Crockpot Pot Roast with Vegetables and Gravy serve?
This recipe makes 8 servings.
What do I need to make Classic Crockpot Pot Roast with Vegetables and Gravy?
14 ingredients, led by boneless chuck roast, olive oil, kosher salt, black pepper. Amounts are in the recipe card above.
