Easy Pot Roast and Veggies Gravy Crock Pot
Experience the ultimate comfort meal with this Easy Pot Roast and Veggies Gravy made in a crock pot. Perfectly seasoned and seared chuck roast slowly simmers with tender carrots, potatoes, celery, and aromatic herbs, creating a melt-in-your-mouth dish packed with rich, savory flavors. The addition of beef broth and Worcestershire sauce infuses the roast and veggies with a deep umami taste, while a silky homemade gravy made from the cooking juices ties everything together. With just 20 minutes of prep and effortless slow cooking, this hearty, one-pot meal is ideal for cozy family dinners or special occasions. Serve it hot, smothered in luscious gravy, and watch it become a new dinner table favorite!
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 large (sliced) Yellow onion
- 4 medium (peeled and cut into chunks) Carrots
- 6 small (halved) Red potatoes
- 2 large (cut into chunks) Celery stalks
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 3 tablespoons Water
Instructions
Season the chuck roast with salt, pepper, and garlic powder on all sides.
Heat a large skillet over medium-high heat and sear the roast on all sides until browned (about 3-4 minutes per side).
Place the sliced onion in the bottom of the crock pot, followed by the potatoes, carrots, and celery.
Place the seared roast on top of the vegetables in the crock pot.
Pour the beef broth and Worcestershire sauce over the roast and vegetables.
Add the thyme and rosemary sprigs to the pot, tucking them around the roast.
Cover the crock pot with its lid and cook on LOW for 8 hours (or HIGH for 4-5 hours) until the meat is tender and easily shred with a fork.
Once cooked, carefully remove the roast and vegetables from the crock pot and arrange them on a serving platter. Cover with foil to keep warm.
Strain the cooking liquid from the crock pot into a medium saucepan, discarding the herb sprigs.
In a small bowl, whisk together the flour and water to create a slurry.
Bring the strained cooking liquid to a simmer over medium heat, then whisk in the flour slurry. Simmer for 2-3 minutes until thickened to a gravy consistency.
Whisk in the butter at the end for a silky finish.
Serve the pot roast and vegetables hot with the gravy drizzled over the top or on the side.
Nutrition Facts
Calories |
3808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.1 g | 268% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 1314 mg | 438% | |
| Sodium | 12387 mg | 539% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 28.0 g | ||
| Protein | 372.8 g | 746% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 484 mg | 37% | |
| Iron | 52.2 mg | 290% | |
| Potassium | 7384 mg | 157% | |
*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.
