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Easy Crockpot Pot Roast

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Easy Crockpot Pot Roast is a classic, comforting slow-cooked meal featuring fall-apart tender beef, hearty vegetables, and a rich, savory gravy. With minimal prep, this set-it-and-forget-it dish is perfect for cozy dinners or meal prep.

Ingredients

  • 3–4 lbs chuck roast
  • 4 carrots, peeled and cut into chunks
  • 1½ lbs potatoes, quartered (Yukon gold or red)
  • 1 yellow onion, sliced
  • 3–4 garlic cloves, minced
  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste or ketchup
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt, to taste
  • Black pepper, to taste
  • 1–2 tbsp olive oil (optional, for searing)
  • 1 tbsp cornstarch + 2 tbsp water (optional, for gravy)

Instructions

  1. Season roast generously with salt and pepper.
  2. (Optional) Sear roast in a hot skillet with olive oil until browned on all sides.
  3. Place carrots, potatoes, and onion in the bottom of the slow cooker.
  4. Set roast on top of vegetables and add garlic, thyme, rosemary, and tomato paste.
  5. Pour in beef broth and Worcestershire sauce. Cover and cook on low for 8–10 hours or high for 5–6 hours.
  6. Remove roast and vegetables. To make gravy, mix cornstarch and water, then stir into the juices and cook on high for 5–10 minutes until thickened.
  7. Shred or slice roast and serve with vegetables and gravy.

Notes

  • Add mushrooms or swap in sweet potatoes for variety.
  • Use balsamic vinegar instead of Worcestershire for a tangy twist.
  • For stew-style, cut vegetables smaller and add extra tomato paste.
  • Red wine or Italian seasoning adds deeper flavor.
  • Leftovers reheat well and are freezer-friendly.

Nutrition

Find it online: https://cookedbymaya.com/easy-crockpot-pot-roast/