Description
This classic Crockpot Pot Roast recipe delivers tender, flavorful beef with perfectly cooked vegetables in a rich, savory gravy. Slow-cooked to perfection, this comforting meal is ideal for family dinners or special occasions, requiring minimal hands-on time with maximum taste.
Ingredients
Scale
Beef and Seasoning
- 1 (3 pound) chuck roast
- 2 teaspoons salt
- Cracked black pepper (to taste)
- 2 tablespoons oil
Vegetables and Aromatics
- 1 yellow onion (peeled and sliced into thin wedges)
- 2 cloves garlic (peeled and minced)
- 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 and Seasonings for Sauce
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 3/4 cup red wine
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth (divided, including 1/4 cup for crockpot base)
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
Thickening Agent
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Prepare and Brown the Roast: Pat the chuck roast dry with paper towels and season all over with salt and cracked black pepper. Heat oil in a large skillet over medium-high heat and brown the roast for 3-4 minutes on each side until a crust forms. Pour about 1/4 cup beef broth into the crockpot, then place the browned roast inside.
- Sauté Aromatics and Deglaze: Using the same skillet, sauté the sliced onion over medium heat until softened, about 4-5 minutes. Stir in minced garlic, tomato paste, and Italian seasoning. Pour in the red wine, scraping the skillet to loosen browned bits. Simmer the mixture until the wine is reduced and thickened, about 2-3 minutes.
- Add Mix and Herbs to Crockpot: Spread the onion and garlic mixture evenly over the roast in the slow cooker. Combine Worcestershire sauce with the remaining beef broth, pour into the crockpot, then add fresh rosemary and thyme. Cover and cook on LOW for 3-4 hours.
- Add Vegetables: Remove the slow cooker lid and nestle carrots, celery, and potatoes around the roast. Close the lid and continue cooking on LOW for an additional 3-4 hours, or until the meat and vegetables are tender.
- Make the Gravy: Remove the vegetables and meat from the crockpot, keeping them warm on a serving platter. Discard the herb sprigs. Mix cornstarch with cold water to create a slurry and stir it into the juices remaining in the crockpot. Cook uncovered on HIGH for 10-15 minutes until the gravy thickens. Alternatively, transfer the mixture to a saucepan and simmer for 5-6 minutes.
- Serve: Tear the roast into pieces, discarding any excess fat. Arrange the meat and vegetables on a platter, generously pour the thickened gravy over, and serve warm.
Notes
- Cooking times can vary depending on your slow cooker model; check for tenderness to ensure the roast and vegetables are perfectly cooked.
- For a richer flavor, use a full-bodied red wine such as Cabernet Sauvignon or Merlot.
- If you don’t have fresh herbs, dried rosemary and thyme can be substituted at one-third the quantity.
- For thicker gravy, allow it to simmer a bit longer or add more cornstarch slurry incrementally.
- Leftovers taste even better the next day, and the gravy can be refrigerated separately for reheating.
