Can I add wine to this recipe?

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.

Do I have to sear the roast?

Searing adds great flavor, but you can skip it for convenience. The recipe is still delicious either way.

Is it better to cook on high or low?

Low and slow (8–10 hours) gives the most tender, pull-apart beef, but high works if you’re short on time.

Can I use a different cut?

Chuck is best for tenderness, but rump roast or bottom round also work—just slice thin.

Crockpot Roast

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

Scale

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 tbsp cornstarch + 3 tbsp water

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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