Crock Pot Pot Roast

Want that fall-apart pot roast without babysitting the stove? This easy Crock Pot Pot Roast cooks up tender beef, carrots, potatoes, and rich gravy—every time.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 8

Servings servings

Calories 372

Author Ronda Eagle | Kitchen Dreaming

Ingredients

5 lb Chuck Roast [See Note 1]
1 tablespoon cooking oil like olive oil or canola
1 tsp Salt & Pepper each, more or less to taste
1 cup Red Wine [See Notes 2 & 3]
2 large whole sweet onions cut into 1-inch pieces or 1 bag of whole pearl onions
2 tbsp Garlic minced
8 oz White Button Mushrooms halved or sliced
1 lb Carrots whole, cut into 2-inch pieces
1 cup Beef broth low sodium

Fresh Herb (Bouquet Garni):

5 sprigs Fresh thyme
5 sprigs Fresh parsley
2 Bay leaves

Optional Gravy Thickener:

3 tbsp cornstarch [See Note 4]
6 tbsp cold water

Optional Serving Garnishes:

fresh chopped parsley

Instructions

Prepare the Roast. 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, add the onions and garlic along with the 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 de-glazed, add the juices to the crock pot.
Add the cornstarch into the cold water and stir into a lump-free slurry. Add the cornstarch mixture along the edges of the crock pot along with 1 cup beef broth. The liquid should be about halfway up the sides of the chuck roast.
Place the bouqute garni of fresh herbs on top of the roast.
Cover and cook on LOW for 4 hours.
Add the Vegetables. After 4 hours have passed, add the carrots and mushrooms. Cover and continue cooking on low for another 4 hours.
Check the Temperature: Check the internal temperature of the pot roast to make sure it has reached its final cooking temperature by inserting the thermometer into the thickest part of the roast. [See Note 5]
The final internal temperature, according to the USDA, for a medium-rare pot roast should be around 145 degrees F after 15 minutes of resting time. The final internal temperature for a medium-done pot roast should be around 160 degrees after 15 minutes resting time.
Remove bay leaves, parsley, and thyme sprigs. Move the roast and vegetables to a large serving platter to rest for 15 minutes. While the meat rests, prepare the gravy.
Other Notes: If the gravy is still too thin, repeat thickening with an additional amount of cornstarch slurry. If the gravy becomes too thick, thin with some additional beef broth or water.
Taste and adjust salt and pepper, if necessary.
Serve. Coarsely shred the meat and serve on top of mashed potatoes. Top with pan gravy.

Notes

Best cut of meat: Chuck roast is the most reliable for a fork-tender crock pot pot roast. It has enough marbling to stay juicy during the long cook.
Do I have to sear it? No, but searing adds deeper flavor. If you’re short on time, skip it and it’ll still be delicious.
Keep veggies from getting mushy: Use large chunks of potatoes and carrots. If your slow cooker runs hot, add veggies during the last 2–3 hours.
How do I know it’s done? The roast should shred easily with a fork. If it’s still tough, it needs more time—keep cooking.
Gravy tip: For thicker gravy, remove meat/veg and whisk in a cornstarch slurry (cornstarch + cold water), then cook on HIGH until thickened.
Flavor boost options: Add a splash of Worcestershire, a little balsamic, or a spoonful of tomato paste for a richer gravy.
Salt note: Broth mixes and seasoning packets can vary in saltiness—taste the gravy at the end and adjust.
Rest before shredding: Let the roast rest 10 minutes so juices redistribute.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Freeze for up to 3 months (best stored with some gravy).
Reheating: Reheat gently with a splash of broth/gravy to keep the pot roast from drying out.

Nutrition