Go Back

Crockpot Pot Roast with Gravy

A heartwarming and easy-to-make crockpot pot roast that delivers tender beef and rich gravy for a comforting family meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lb beef chuck roast Ensure it is well-seasoned.
  • 2 cups beef broth Use low-sodium if preferred.
  • 1 unit onion, chopped Adds flavor to the base.
  • 4 unit carrots, sliced Carrots enhance sweetness.
  • 3-4 unit potatoes, chopped Use any variety, like Yukon Gold or Russet.
  • 3 cloves garlic, minced Fresh garlic recommended.
  • 2 tbsp Worcestershire sauce For added depth of flavor.
  • 1 tsp thyme Dried or fresh, as per availability.
  • 1 tsp rosemary Dried or fresh, adds aroma.
  • to taste unit Salt and pepper Adjust according to preference.
For Thickening
  • 1/4 cup flour Adjust based on desired gravy thickness.
  • 1/4 cup water For making a slurry.

Method
 

Preparation
  1. Start by seasoning the beef chuck roast with salt and pepper, ensuring all sides are well coated.
  2. Place the chopped onion, carrots, and potatoes in the bottom of the crockpot, creating a flavorful base for the roast.
  3. Put the roast on top of the vegetables, allowing the juices to drip down during cooking.
  4. In a bowl, mix together the beef broth, Worcestershire sauce, garlic, thyme, and rosemary, then pour the mixture over the roast.
Cooking
  1. Cover the crockpot and cook on low for 8-10 hours or on high for 4-6 hours, depending on your schedule.
  2. Once done, carefully remove the roast and vegetables from the pot, then strain the liquid to prepare for the gravy.
  3. In a small saucepan, combine flour and water to create a slurry, then gradually whisk it into the strained liquid over medium heat until thickened.
Serving
  1. Serve slices of the pot roast with the vegetables and pour the rich gravy on top for an unforgettable meal.

Notes

Store leftover pot roast in an airtight container for 3-4 days in the fridge or freeze for up to 2-3 months. Reheat to an internal temperature of 165°F for food safety. Consider searing the roast before putting it in the crockpot for enhanced flavor. Experiment with different vegetables or herbs for a personalized touch.