Super Simple Crock Pot Roast with Real Gravy
Transform your weeknight dinners with this hearty and comforting Super Simple Crock Pot Roast with Real Gravy! Perfectly seasoned beef chuck roast slow-cooks to tender perfection atop a bed of carrots, celery, and onions, creating a flavorful medley of savory goodness. The magic happens with minimal prep—just 15 minutes—and a hands-off cook time in the crock pot, making it an easy yet impressive meal for busy days. The rich and velvety homemade gravy, crafted from the roast’s natural juices, adds an irresistible finishing touch. Ideal for family dinners or cozy gatherings, this recipe is a foolproof way to bring classic comfort food to your table with real, wholesome ingredients. Serve alongside mashed potatoes or crusty bread to soak up every drop of that luscious gravy!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 large Yellow onion
- 3 medium Carrots
- 2 medium Celery stalks
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Season the beef chuck roast on all sides with salt, black pepper, garlic powder, and onion powder. Rub the seasonings into the meat.
Peel and slice the onion into thick wedges. Peel and cut the carrots into large chunks. Chop the celery stalks into similar-sized pieces.
Place the onions, carrots, and celery in the bottom of the crock pot to create a bed for the roast.
Place the seasoned roast on top of the vegetables.
Pour the beef broth and Worcestershire sauce over the roast and vegetables.
Cover the crock pot with the lid and cook on low for 8 hours, or until the roast is fork-tender.
Once the roast is done, remove it and the vegetables from the crock pot and transfer them to a serving platter. Cover loosely with foil to keep warm.
Strain the cooking liquid into a medium saucepan, discarding any solids. Heat over medium heat until simmering.
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually whisk the slurry into the simmering liquid. Cook for 2-3 minutes, stirring constantly, until the gravy thickens.
Taste the gravy and adjust seasoning if needed. Serve the roast and vegetables with the gravy on the side or drizzled on top.
Nutrition Facts
Calories |
3680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.9 g | 351% | |
| Saturated Fat | 109.5 g | 548% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5526 mg | 240% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 19.1 g | ||
| Protein | 254.7 g | 509% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 39.0 mg | 217% | |
| Potassium | 5091 mg | 108% | |
*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.
