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A Crock Pot Roast in a Slow Cooker with potatoes and carrots with gravy.
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Crock Pot Roast

This Crock Pot Roast recipe is easy to make with potatoes, carrots, and thick and flavorful gravy. The meat is moist and full of flavor, your family will love this home cooked meal!
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 8 people
Calories: 564kcal
Author: Stephanie
Cost: $25

Ingredients

  • 3-4 lb. Chuck Roast see notes for other cut options
  • 2 tablespoons flour
  • 4 tablespoons olive oil

Meat Seasoning:

  • 2 teaspoons brown sugar
  • 1 teaspoon EACH: salt, garlic powder, onion powder, chili powder, paprika
  • ½ teaspoon black pepper

Gravy:

  • 1 cup chicken broth
  • 2 cups beef broth
  • 1 beef bouillon cube or 1 tsp better than bouillon
  • 1 ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon low sodium soy sauce can sub Worcestershire

Sides:

  • 2 ¼ lbs. baby potatoes see notes
  • 2 lbs. whole carrots cut into halves or thirds.

For the End:

  • 3 tablespoons corn starch + 3 tablespoons cold water
  • 2-3 drops Kitchen Bouquet browning and seasoning sauce optional: gives it a darker color
  • 1 Tablespoon cold unsalted butter

Instructions

  • Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.
  • Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
  • Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Use a silicone spatula to "clean" the bottom and sides of the skillet, this will give the gravy more flavor. Transfer it to the slow cooker along with the remaining gravy mixture, followed by the pot roast and any juices from the plate.
  • Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)
  • Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.
  • Arrange the potatoes around the roast and top with carrots. Place the lid securely on top and resist the temptation to open it during cooking as you’ll lose a lot of heat.
  • Cook on high for 5-6 hours or on low for 8-10 hours.
  • Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil.

Prepare the Gravy

  • Use oven mitts to lift the crock and transfer the juices to a saucepan, OR, if the crock is stovetop safe, you can place the crock right on the stovetop.
  • Bring the juices to a boil. Whisk together the corn starch with cold water until completely combined. Gradually add it to the gravy and whisk continuously to incorporate.
  • Decrease heat to low and simmer until ready to serve. It will continue to thicken. Add a few drops of Kitchen Bouquet browning and seasoning sauce if a darker color is preferred. Swirl in 1 tbsp. cold butter prior to serving.
  • Season carrots/potatoes with salt and pepper if desired and serve!

Notes

Best Cuts of Beef for Pot Roast: 
• Chuck Roasts (the best option)
• Rump Roasts (2nd best)
• Bottom Rounds (3rd best)
Potatoes: I used 3-4 inch round white potatoes, cut in half. Red potatoes or sliced Yukon Gold potatoes make great options as well.
This recipe is in The Cozy Cookbook on page 89!

Nutrition

Calories: 564kcal | Carbohydrates: 41g | Protein: 38g | Fat: 29g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 992mg | Potassium: 1555mg | Fiber: 6g | Sugar: 8g | Vitamin A: 19211IU | Vitamin C: 34mg | Calcium: 94mg | Iron: 5mg