Crock Pot Roast with Gravy
Indulge in the ultimate comfort food with this flavorful Crock Pot Roast with Gravy—a tender, slow-cooked beef chuck roast paired with hearty carrots, creamy baby potatoes, and sweet onions in a savory, herb-infused broth. This recipe brings together the ease of crock pot cooking with the rich depth of a homemade gravy made from the roast’s own juices. Perfectly seasoned with garlic, rosemary, and thyme, the meat becomes fork-tender after hours of slow simmering, while the vegetables soak up all the delicious flavors. This one-pot wonder requires just 20 minutes of prep, making it an ideal choice for busy weeknights or cozy family dinners. Serve it with thick slices of roast, ladle on the velvety gravy, and enjoy a meal that’s as satisfying as it is simple.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 large yellow onion
- 4 medium carrots
- 1.5 pounds baby potatoes
- 2 cups beef broth
- 2 tablespoons worcestershire sauce
- 3 whole garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons olive oil
Instructions
Season the beef chuck roast with kosher salt and black pepper on all sides.
Heat a large skillet over medium-high heat and add the olive oil. Sear the roast for 3-4 minutes on each side until browned. Remove the roast and set aside.
Peel and slice the onion into large wedges. Peel the carrots and cut them into 2-inch pieces. Wash the baby potatoes and leave them whole or halve them if they are larger.
Place the onions, carrots, and potatoes in the bottom of a large crock pot. Lay the seared roast on top of the vegetables.
Pour the beef broth and Worcestershire sauce over the roast and vegetables. Add the garlic cloves (whole), dried thyme, and dried rosemary to the crock pot.
Cover the crock pot with the lid and cook on LOW for 8 hours or HIGH for 5-6 hours, until the roast is fork-tender and the vegetables are soft.
Once cooked, remove the roast and vegetables from the crock pot and transfer them to a serving platter. Cover with foil to keep warm.
Strain the cooking liquid left in the crock pot into a medium saucepan. Discard any solids.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Bring the cooking liquid to a simmer over medium heat, then whisk in the slurry.
Cook the gravy for 2-3 minutes, stirring constantly, until thickened. Taste and adjust seasoning, if necessary.
Slice the roast and serve with the vegetables, drizzling the gravy over the top. Serve hot and enjoy!
Nutrition Facts
Calories |
4471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.2 g | 387% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4134 mg | 180% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 26.8 g | ||
| Protein | 269.3 g | 539% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 45.6 mg | 253% | |
| Potassium | 8182 mg | 174% | |
*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.
