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This Scratch-Made Crockpot Pot Roast is Dairy-Free, and Gluten-Free and contains no condensed soup mixes making it Low Sodium. This ultimate one-pot meal is so flavorful and takes just 10 ingredients! You will love this delicious no-fuss method of cooking Beef Pot Roast in your crockpot!
Instead of using whole small red or new potatoes or quartered Russet or Yukon Gold potatoes, I added whole mushrooms and prepared mashed potatoes as our side to soak up all the delicious gravy. Red, New, Russet and Yukon Gold potatoes are all good varieties for crock pot cooking. These varieties of potatoes are the types we use most often in our recipes.
Then just remove the vegetables and meat to a platter and set aside. I then strain my sauce and remove the fat with a strainer. Once that’s done, I add the sauce back into the crock pot and add the cornstarch mixed with a tablespoon or two of water to thicken the sauce into a gravy. If you prefer, you may substitute flour for the cornstarch mixed into some water just the same way. Whisk until combined and no lumps are present.
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Crock Pot Pot Roast
- 1 whole (4 To 5 Pounds) Chuck Roast [See Note 1]
- Salt & Pepper , to taste
- 1 tablespoon Olive Oil
- 2 whole sweet onions , cut into 1-inch pieces or 1 bag of whole pearl onions
- 6-8 whole Carrots , cut into 2-inch pieces
- 1 package (8 oz) mushrooms, any variety (optional)
- 1 cup red wine [See Note 2]
- 2 Bay leaves
- 2 tbsp garlic , minced
Optional Gravy Thickener:
- 2 tbsp cornstarch [See Note 3]
- 2 tbsp cold water
Optional Serving Garnishes:
- fresh chopped parsley
- Season the chuck roast with salt and pepper. If you are watching your sodium, omit the salt or go light-handed.
- Heat a large skillet over medium-high heat. Then add 1 tablespoon of olive oil.
- Place the meat in the pan and sear it for about a minute on all sides. Remove the roast from the skillet and place into the bottom of the slow cooker. This step gives the meat a great color and depth of flavor later on so be sure not to skip it!
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up!
- When the bottom of the pan is deglazed, add the juices to the crock pot. Add the onion, mushrooms, and carrots, as well as sprigs of fresh thyme, bay leaves and minced garlic over the top.
- Put the lid on, then cook on LOW for 6-8 hours OR 4-6 hours on HIGH. [See Note 4]
- Remove bay leaves. Transfer meat and vegetables to a large serving platter.
- Pour the pan juices into a fat separating measuring cup or skim the fat off the surface with a large spoon. Add 2 tbsp of cornstarch into 2 - 3 tbsp cold water and stir to combine. Add the cornstarch mixture to the pan juices and whisk to combine. You should see the gravy start to thicken almost instantly. Adjust salt and pepper seasonings to taste.
- Coarsely shred the meat and serve immediately. Top with pan gravy (optional).
- Choose a roast well-marbled with fat. This roast will be the most tender and juicy as the roast slowly cooks breaking down the connective tissue.
- Red wine may be substituted with unsalted beef cooking stock.
- For gluten-free, use cornstarch or other gluten-free thickening agents. Otherwise, if you prefer to use all-purpose flour for a non-gluten-free recipe, that will be perfectly acceptable with this recipe as well.
- Cooking time will depend on the actual weight of your chuck roast and the marbling in the meat.
- Sodium level shown in the nutrition is with no salt added.
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