There’s something undeniably satisfying about walking into your home to the smell of slow-cooked roast resting in all its meaty, flavorful glory. This Crock Pot Roast is the perfect weeknight hero: juicy beef, tender potatoes and carrots, and a thick, savory gravy—all done in one pot, with minimal fuss.
Inspired by cozy family dinners, this recipe takes a classic and elevates it with a well-seasoned crust, rich gravy, and hearty vegetables. Your slow cooker does the heavy lifting, but the real magic comes from a quick sear and smart layering. Your home will smell like a warm hug, and your family will devour every bite.
Why You’ll Love This Crock Pot Roast
- Effortless prep, results that taste like care
- Flavor-packed meat and veggies in one pot
- Hearty, homey, and perfect for feeding a crowd
- Velvety gravy built from the roast’s cooking juices
- Ideal for leftovers and meal prep
Ingredients (Serves 8)
Meat & Seasoning
- 3–4 lb chuck roast (or your preferred cut)
- 2 tbsp flour
- 4 tbsp olive oil
- 2 tsp brown sugar
- 1 tsp each: salt, garlic powder, onion powder, chili powder, paprika
- ½ tsp black pepper
Gravy Base
- 1 cup chicken broth
- 2 cups beef broth
- 1 beef bouillon cube (or 1 tsp Better Than Bouillon)
- 1½ tsp onion powder
- 1 tsp garlic powder
- 1 tsp low-sodium soy sauce (or Worcestershire sauce)
Vegetables
- 2¼ lbs baby potatoes (halved or left whole)
- 2 lbs whole carrots, halved or thirded
Finishing Touches
- 3 tbsp cornstarch + 3 tbsp cold water (slurry for thickening)
- 2–3 drops Kitchen Bouquet Browning & Seasoning Sauce (optional)
- 1 tbsp cold unsalted butter (for silky gravy)
Instructions
1. Prep & Sear
Pat the roast dry, then massage the spread seasoning and flour all over. Heat olive oil in a large skillet over medium-high. Once hot, sear the roast 2–3 minutes per side until richly browned. Transfer to the slow cooker.
2. Build the Gravy Base
Whisk together all gravy ingredients, then pour a portion into the skillet. Scrape up browned bits (fond) with a spatula—this adds deep flavor. Transfer everything to the slow cooker, layering in the roast with its juices.
3. Add Vegetables
Surround the roast with potatoes and carrots. Add the remaining gravy liquid. Cover and cook on high for 5–6 hours or low for 8–10 hours.
4. Rest & Thicken
Remove roast and veggies, tent with foil.
Pour juices into a saucepan or use the crock if stovetop-safe. Bring to a boil. Whisk in cornstarch slurry until gravy thickens. For richer color, add a few drops of Kitchen Bouquet. Finish with a swirl of cold butter for silky texture.
5. Serve
Season your carrots and potatoes if needed. Plate roast and veggies, drizzled with that luscious gravy.
Variations
- Gluten-Free: Use arrowroot or cornstarch for thickening.
- Wine-Infused: Replace ½ cup of broth with dry red wine for depth.
- Add-ons: Toss in mushrooms, parsnips, or celery in the last hours.
Tips for Success (Chef-Approved)
- Sear the roast for better depth and texture
- Bookmark the slow cooker’s low setting for ideal tenderness
- Let the roasted meat rest—flavors deepen, juices settle
- Use brown sugar in seasoning for a subtle caramelized undertone
Serving Suggestions
Serve with:
- Buttered dinner rolls or warm rustic bread
- A side of sautéed green beans or roasted Brussels sprouts
- A fresh green salad dressed lightly in vinaigrette
- A glass of full-bodied red wine—perfect match
Final Thoughts
This Crock Pot Roast is comfort food at its most effortless. With rich flavor, a velvety gravy, and tender meat and veggies, it’s the perfect meal for busy evenings without sacrificing homemade warmth. You’ll find yourself coming back to this recipe again and again—it’s timeless, delicious, and unequivocally comforting.
Crock Pot Roast (with Gravy!)
Ingredients
Meat & Seasoning
- 3 –4 lb chuck roast or your preferred cut
- 2 tbsp flour
- 4 tbsp olive oil
- 2 tsp brown sugar
- 1 tsp each: salt garlic powder, onion powder, chili powder, paprika
- ½ tsp black pepper
Gravy Base
- 1 cup chicken broth
- 2 cups beef broth
- 1 beef bouillon cube or 1 tsp Better Than Bouillon
- 1½ tsp onion powder
- 1 tsp garlic powder
- 1 tsp low-sodium soy sauce or Worcestershire sauce
Vegetables
- 2¼ lbs baby potatoes halved or left whole
- 2 lbs whole carrots halved or thirded
Finishing Touches
- 3 tbsp cornstarch + 3 tbsp cold water slurry for thickening
- 2 –3 drops Kitchen Bouquet Browning & Seasoning Sauce optional
- 1 tbsp cold unsalted butter for silky gravy
Instructions
Prep & Sear
- Pat the roast dry, then massage the spread seasoning and flour all over. Heat olive oil in a large skillet over medium-high. Once hot, sear the roast 2–3 minutes per side until richly browned. Transfer to the slow cooker.
Build the Gravy Base
- Whisk together all gravy ingredients, then pour a portion into the skillet. Scrape up browned bits (fond) with a spatula—this adds deep flavor. Transfer everything to the slow cooker, layering in the roast with its juices.
Add Vegetables
- Surround the roast with potatoes and carrots. Add the remaining gravy liquid. Cover and cook on high for 5–6 hours or low for 8–10 hours.
Rest & Thicken
- Remove roast and veggies, tent with foil.
- Pour juices into a saucepan or use the crock if stovetop-safe. Bring to a boil. Whisk in cornstarch slurry until gravy thickens. For richer color, add a few drops of Kitchen Bouquet. Finish with a swirl of cold butter for silky texture.
Serve
- Season your carrots and potatoes if needed. Plate roast and veggies, drizzled with that luscious gravy.
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