Crock Pot Roast (with Gravy!)
Juicy, seasoned beef roast with potatoes, carrots, and rich gravy—effortlessly delicious.
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.