Crockpot Roast

5 from 44 votes

Crockpot Roast—nothing beats a hearty meal like this! Enjoy fall-apart beef with tender veggies, and turn the leftover sauce into a delicious gravy to drizzle over everything.

Prep Time30

Cooking Time10

Total Time10 30

Course: Dinner

Cuisine: American

Keyword: Crock pot roast, Crockpot Roast

Servings: servings

Author: Chelsea Lords

Cost: $24.63

Equipment

Crock-Pot 6-quart
Large oven-safe pot or Dutch oven
Small pot

Ingredients

3 pounds beef chuck roast cut into 3-inch chunks
1 tablespoon kosher salt
2 teaspoons pepper
4 tablespoons olive oil divided
1 medium yellow onion thinly sliced
6 cloves garlic minced
2 tablespoons Tuscan-style seasoning blend see note 1
1 tablespoon Worcestershire sauce
1 cup red wine or use additional beef stock (Cabernet Sauvignon for wine)
3 cups reduced-sodium beef stock
2 cups baby carrots
2 pounds baby red potatoes cut in half or quarters if large (6 cups)
2 tablespoons cornstarch
1/4 cup water

US - Metric

Instructions

Pat beef dry with paper towels. Season all over with salt and pepper.
Warm 2 tablespoons of oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place the roast pieces in the pot. Brown the pieces on all sides, 2–3 minutes per side. To get a good sear, don’t overcrowd the meat; it’s better to sear the meat in batches. Once the roast is nicely seared with a good crust, transfer to slow cooker.
Add remaining 2 tablespoons oil and sliced onions to the pot. Cook for 3–4 minutes until onions are translucent. Add garlic and cook for 30 seconds. Stir in the seasoning blend and Worcestershire sauce.
Pour in the wine (or beef stock) and scrape up any browned bits from the pan. Add the beef stock, stir, then pour this mixture over the beef in the slow cooker.
Cover and cook on low for 10 hours or high for 5 hours. Add carrots and potatoes halfway through cooking.
Remove the roast and vegetables to a serving dish and tent with foil. Pour the cooking liquid into a small pot and bring to a boil over medium-high heat. Mix the cornstarch and water in a small bowl until smooth, then add to the pot. Boil for 3–5 minutes until thickened. Adjust seasoning with salt and pepper if needed.
Serve the roast and veggies with gravy on the side.

Video

Notes

Note 1: Tuscan-Style Seasoning Blend

1½ teaspoons dried rosemary
1½ teaspoons dried oregano
1½ teaspoons dried basil
¾ teaspoon dried thyme
½ teaspoon dried marjoram
¼ teaspoon dried sage

Whisk all the ingredients together and add to the pot roast.

Storage: Store in the fridge for 3–4 days or freeze roast, veggies, and gravy separately for up to 3 months. Thaw in the fridge, then reheat on the stovetop or in the microwave, adding broth if needed.

Nutrition