When the weather turns chilly or your weeknight needs something hearty and hands-off, nothing beats a Crockpot Roast. This recipe is all about melt-in-your-mouth chuck roast, fork-tender potatoes and carrots, and a savory, homemade gravy—all with just a few minutes of prep. Whether you’re feeding a busy family or prepping for meal-planning success, this is one recipe that’ll have everyone asking for seconds.
Why You’ll Love This Crockpot Roast
- Set-it-and-forget-it: Just a quick sear and some chopping, then let the slow cooker do all the work.
- Hearty and balanced: Complete with protein, veggies, and plenty of cozy flavor.
- Meal prep win: Leftovers stay tender and delicious, perfect for lunches or a second dinner.
- Nutrient-rich: Beef brings protein and iron, while veggies add fiber, vitamins, and color.
Ingredient Spotlight
Chuck Roast:
Chuck is the classic choice—well-marbled, affordable, and turns ultra-tender after a long, slow cook. Look for even marbling throughout for the juiciest result.
Veggies:
Baby potatoes and carrots soak up all that beefy flavor, while onions and garlic add richness.
Homemade Broth:
Use store-bought or your own for extra nutrition and flavor.
Ingredients
- Olive oil or avocado oil
- Beef chuck roast
- Yellow onion
- Salt
- Black pepper
- Dried thyme
- Garlic cloves, minced
- Baby yellow potatoes (halve any large ones)
- Carrots, (or baby carrots)
- Low-sodium beef broth (or chicken broth)
- Optional for gravy: 2 tablespoons cornstarch + 3 tablespoons water
How to Make Crockpot Roast
Quick Overview
Brown the roast for flavor, layer up the veggies, season well, then let it all simmer to perfection. The beef gets fork-tender, the potatoes and carrots soak up every drop of goodness, and a quick homemade gravy makes this a complete comfort meal.
Instructions
- Sear for Flavor:
Heat oil in a large skillet over medium-high. Sear roast 3–4 minutes per side until deeply browned.
- Build the Crockpot:
Place onion slices in the bottom of your slow cooker. Set the roast on top. Sprinkle salt, pepper, thyme, and minced garlic over the roast, rubbing it into all sides.
- Add Veggies:
Nestle potatoes and carrots around the roast. - Add Broth:
Pour beef broth over the vegetables (not directly on the roast, to keep the seasoning in place).
- Cook:
Cover and cook on LOW for 8–10 hours, or HIGH for 6–7 hours, until the beef is fall-apart tender and veggies are soft. - Serve:
Remove roast and shred or slice. Arrange on a platter with veggies and onions. Spoon over some of the cooking liquid.
Optional Gravy
- Transfer 1½ cups of crockpot liquid to a saucepan over medium-high heat.
- Mix 2 tablespoons cornstarch with 3 tablespoons water to make a slurry.
- Stir slurry into the hot liquid, bring to a boil, and simmer 2–3 minutes, whisking, until thickened.
- Season with salt and pepper and pour over beef and veggies.
Tips & Variations
- Make it Whole30 or Paleo: Use arrowroot or tapioca starch instead of cornstarch.
- Add green sides: Pair with sautéed asparagus, green beans, or roasted Brussels sprouts for color and nutrition.
- Make ahead: Tastes even better the next day as the flavors soak in.
- Freezer-friendly: Freeze meat and gravy (without veggies) for up to 3 months.
How to Store
- Fridge: Leftovers keep well for up to 4 days. Store gravy separately for best results.
- Freeze: Meat and gravy (without veggies) freeze up to 3 months.
Serving Ideas
- Serve as is for a complete meal.
- Pile leftovers over mashed potatoes, rice, or even in a crusty sandwich with extra gravy.
- Leftover beef is perfect for meal prep bowls with rice or extra roasted veggies.
FAQ
Yes! Add up to ½ cup dry red wine along with the broth for extra richness, or use it in the gravy instead of water.
Searing adds great flavor, but you can skip it for convenience. The recipe is still delicious either way.
Low and slow (8–10 hours) gives the most tender, pull-apart beef, but high works if you’re short on time.
Chuck is best for tenderness, but rump roast or bottom round also work—just slice thin.
Crockpot Roast
- Total Time: 8 hours 15 minutes
- Yield: 6–8 servings 1x
Description
This Crockpot Roast is classic comfort food made easy—featuring fork-tender beef, hearty potatoes and carrots, and a rich homemade gravy, all with minimal prep.
Ingredients
- 2 tsp olive or avocado oil
- 2½–3 lbs beef chuck roast
- 1 large yellow onion, sliced
- 1 tsp fine salt, plus more
- ½ tsp black pepper
- 1 tsp dried thyme
- 6–7 garlic cloves, minced
- 24 oz baby yellow potatoes (halve large ones)
- 1 lb carrots, peeled and cut
- 2 cups low-sodium beef broth
- Optional gravy: 2 tablespoon cornstarch + 3 tablespoon water
Instructions
- Sear roast in hot oil, 3–4 min per side.
- Place onions in bottom of crockpot, roast on top. Sprinkle with salt, pepper, thyme, and garlic.
- Add potatoes and carrots around roast. Pour broth over veggies.
- Cover and cook on LOW 8–10 hours or HIGH 6–7 hours, until beef is fork-tender.
- Remove roast, shred or slice, and serve with veggies.
- For gravy: Whisk slurry into 1½ cups cooking liquid, simmer until thickened, and serve over meat and vegetables.
Notes
For Paleo/Whole30, use arrowroot or tapioca instead of cornstarch. Leftovers are even better the next day!
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 610mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 115mg
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