Awesome Crockpot Roast with Gravy
Transform your weeknight dinner game with this "Awesome Crockpot Roast with Gravy"—a melt-in-your-mouth beef chuck roast slow-cooked to perfection alongside tender carrots, creamy potatoes, and a rich, savory gravy. Seasoned with a perfect blend of garlic powder, onion powder, and fresh herbs like thyme and rosemary, the roast is first seared for a flavorful crust, then nestled into the crockpot with hearty vegetables and a luscious beef broth enhanced by Worcestershire sauce. After hours of effortless slow cooking, the dish is finished with a velvety, easy-to-make cornstarch gravy. Perfect for cozy family meals or Sunday suppers, this recipe delivers maximum flavor with minimal effort. Serve it hot, and let each bite transport you to comfort food heaven!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 teaspoons salt
- 1 teaspoons black pepper
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 medium carrots, peeled and cut into chunks
- 3 medium russet potatoes, peeled and cut into large pieces
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
Instructions
Season the chuck roast on all sides with salt, black pepper, garlic powder, and onion powder.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
Place the diced onion, carrots, and potatoes in the bottom of the crockpot.
Add the seared roast on top of the vegetables.
Pour the beef broth and Worcestershire sauce over the roast and vegetables.
Add the fresh thyme and rosemary sprigs on top.
Cover the crockpot with the lid and set to cook on low for 8 hours or on high for 4-5 hours, until the meat is fork-tender.
Once the roast is done, carefully remove it along with the vegetables and set them aside on a serving platter. Discard the herb sprigs.
Skim off any excess fat from the liquid in the crockpot. Transfer the liquid to a small saucepan over medium heat.
In a small bowl, whisk together the cornstarch and water to make a slurry. Stir the slurry into the saucepan and cook, stirring constantly, until the gravy has thickened, about 4-5 minutes.
Serve the roast and vegetables with the gravy drizzled on top or on the side.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 865 mg | 38% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.9 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1219 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
