Yield: 6 servings
Crockpot Pot Roast Recipe
Easy crockpot recipes will never go out of style, and this crock pot pot roast is one of the best you'll ever taste! Fall-apart-tender beef, hearty potatoes, and veggies are cooked low and slow in the most amazing rich beef gravy. The ultimate set-it-and-forget-it meal!
Ingredients
- 2.5 pounds chuck roast
- 1 pound potatoes, diced
- 3 carrots, peeled and sliced
- 1 medium yellow onion, diced
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch
- 8 oz sliced mushrooms
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Instructions
- Season the roast with salt and pepper and place in a 7 quart crockpot. Add the potatoes, carrots and onion around the roast.
- In a small bowl, whisk to combine the beef stock, Worcestershire Sauce, minced garlic onion powder, oregano and thyme. Pour over the roast and vegetables.
- Place the lid on the crockpot and cook on low for 7 to 8 hours, or on high for 6 to 7 hours. The slower cook time over low heat is best for extra tender results!
- 15 minutes before you are ready to serve, whisk to combine 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl. Pour the slurry into the crockpot and stir until blended.
- Add the mushrooms and replace the lid. Cook for an additional 10 to 15 minutes, until gravy is thickened. Serve warm!
Notes
Store: Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat: The microwave is quickest way to reheat pot roast. Place a paper towel over the bowl and heat for 2 to 3 minutes, giving it a good stir in the middle.
Freeze: Leftovers can be frozen in an airtight container for up to 3 months. Just remember, veggies and potatoes can get a little mushy after being frozen. Thaw the roast overnight in the fridge before reheating.
Make Ahead: If you need to prepare this ahead, fully cook it but do not add the cornstarch or mushrooms. Instead, let the pot roast cool in the crockpot then transfer the whole crockpot to the fridge for up to 24 hours. 1 hour before you want to serve, reheat over high for 45 minutes and then finish the dish with the cornstarch slurry and mushrooms as directed.
Sear The Roast: If you want to increase the beef flavor, you can sear the roast before adding it to the crockpot. We have tested it both ways and we can’t tell a difference!
Veggies: Cut the vegetables in similar sizes so they cook evenly. We tend to like larger, chunky cuts of vegetables in a pot roast as they retain their texture better. Aim for just slightly bigger than bite sized.
Potatoes: Use russet, yukon gold potatoes or red potatoes, and if you like them peeled, peel them. We usually don’t peel our potatoes – just rinse and chop! If you prefer to serve your pot roast with mashed potatoes, skip adding the potatoes to the crockpot.
Nutrition
Serving: 1 serving, Calories: 455kcal, Carbohydrates: 25g, Protein: 40g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 130mg, Sodium: 725mg, Potassium: 1358mg, Fiber: 4g, Sugar: 5g, Vitamin A: 5140IU, Vitamin C: 19mg, Calcium: 81mg, Iron: 6mg