Description
This Best Crockpot Pot Roast recipe delivers tender, flavorful beef slow-cooked to perfection with aromatic herbs, hearty vegetables, and a rich gravy. Perfect for a comforting family meal, the chuck roast is seared for a delicious crust before slow cooking with red wine, garlic, and fresh rosemary and thyme. Carrots, celery, and Yukon Gold potatoes cook alongside, soaking up all the savory juices, culminating in a luscious homemade gravy thickened with cornstarch.
Ingredients
Scale
Beef and Seasoning
- 1 (3 pound) chuck roast
- 2 teaspoons salt
- Cracked black pepper, to taste
- 2 tablespoons oil
Vegetables and Flavorings
- 1 yellow onion, peeled and sliced into thin wedges
- 2 cloves garlic, peeled and minced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 pound carrots, peeled and cut into 2″ chunks
- 4 sticks celery, cut into 2″ pieces
- 1.5 pounds Yukon Gold potatoes, peeled and cut into large chunks
Liquids
- 3/4 cup red wine
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth (plus 1/4 cup reserved for browning)
Gravy Thickener
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Prepare and Brown the Roast: Pat the 3-pound chuck roast dry with paper towels and season it thoroughly with 2 teaspoons salt and cracked black pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat, then brown the roast on all sides for 3-4 minutes each to develop flavor and seal in juices. Pour about 1/4 cup beef broth into the bottom of the crockpot, then place the browned roast inside.
- Sauté Aromatics and Deglaze: In the same skillet, reduce heat to medium and sauté the sliced yellow onion until softened, about 4-5 minutes. Stir in minced garlic, tomato paste, and Italian seasoning, cooking briefly to blend flavors. Pour in the red wine and scrape up any browned bits from the pan. Let the wine mixture simmer until slightly reduced and thickened, around 2-3 minutes.
- Add Flavorful Liquids and Herbs to Crockpot: Spread the onion and wine mixture over the roast in the slow cooker. Combine Worcestershire sauce with 1 3/4 cups beef broth, pour it into the crockpot, and add the fresh rosemary and thyme sprigs. Cover and cook on LOW for 3 to 4 hours to tenderize the meat and infuse robust flavors.
- Add Vegetables and Continue Cooking: After initial cooking, open the slow cooker and nestle the peeled and cut carrots, celery, and Yukon Gold potatoes around the roast. Re-cover and cook on LOW for an additional 3 to 4 hours until both the vegetables and meat are tender and flavorful.
- Make the Gravy: Carefully remove the meat and vegetables onto a serving platter and keep warm. Discard the herb sprigs. In the crockpot, combine cornstarch and cold water to create a slurry and stir it into the cooking juices. Cook uncovered on HIGH for 10-15 minutes to thicken the gravy. Alternatively, transfer the juices with slurry to a saucepan and simmer on the stovetop for 5-6 minutes until thickened.
- Serve: Tear the pot roast into pieces, discarding any fatty tissue. Arrange the meat and vegetables on a platter and generously smother with the thickened gravy. Serve immediately for a hearty, comforting meal.
Notes
- Cooking times may vary depending on your slow cooker model; check meat tenderness to adjust as needed.
- Using red wine adds depth to the flavor but can be substituted with additional beef broth if preferred.
- For an even richer gravy, you can add a splash of heavy cream or adjust seasoning at the end.
- Brown the meat properly to develop better flavor and color in the final dish.
- This recipe can be prepared a day ahead; flavors improve after resting overnight in the refrigerator.
