Crockpot Roast Recipe that makes melt-in-your-mouth beef, savory vegetables, and gravy that ties it all together.
author’s note
Fall-Apart Tender Roast That’s Pure Comfort!
I first made this Crockpot Roast Recipe after Donna and Chad (The Slow Roasted Italian) shared it with me from their cookbook, The Simple Kitchen. I’ve been hooked ever since.
My family loves a good Sunday dinner, and this roast has become one of our most-requested meals. The beef turns out melt-in-your-mouth tender, the veggies soak up all that savory flavor, and the gravy is the kind of thing you want to pour over everything on your plate.
The first time I made it, the smell alone had my kids running into the kitchen asking when dinner would be ready. By the time I served it, there wasn’t a scrap left. That’s when I knew this would be a recipe I’d come back to again and again.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Beef Chuck Roast | A well-marbled chuck roast works best, but blade, shoulder, or cross-rib roasts also do. Ask your butcher if unsure. |
| Olive Oil | Canola or avocado oil |
| Yellow Onion | White onion or shallots |
| Garlic | Garlic powder if in a pinch |
| Tuscan Seasoning | Italian seasoning or dried herbs |
| Worcestershire Sauce | Soy sauce + splash of balsamic vinegar |
| Red Wine or Beef Stock | Use all beef stock if skipping wine, don’t sub for water |
| Baby Carrots | Regular carrots, cut into chunks |
| Baby Red Potatoes | Yukon gold potatoes (no need to peel) |
How To Make Crockpot Roast Recipe
- Sear beef: Pat dry, season with salt and pepper, then brown on all sides in hot oil.
- Aromatics: Sauté onions until soft, then stir in garlic, seasoning, and Worcestershire.
- Deglaze: Pour in wine or stock, scrape up browned bits, and add to the slow cooker.
- Slow cook: Place beef in the slow cooker, pour liquid over, cover, and cook.
- Veggies: Stir in carrots and potatoes halfway so they don’t get mushy.
- Make gravy: Strain cooking liquid, thicken with cornstarch, and serve over dish.
Featured Comment
“This is the best pot roast I’ve ever tasted. I tried it last week on high for 5 hours then today on low for 10 hours and I must say the low on 10 hours makes a lotttt of difference. More flavor and the meat just falls apart!”
– Brittney
Crockpot Roast Recipe Cooking Time
- Low Heat: 10 hours (best choice for tender meat)
- High Heat: 5 hours
- Adjust for Size: Smaller roasts cook faster; 2 pounds may be done in 7 hours on low, while 3 pounds take about 9-10 hours.
Storage
- Fridge: Keep in an airtight container for 3-4 days.
- Freezer: Store roast, veggies, and gravy separately in freezer bags for up to 3 months.
- Reheat: Thaw in refrigerator, then warm on stovetop or microwave.
What To Serve With Crockpot Roast Recipe
Green Salads
Garden Salad
Appetizers
Life-Changing No-Knead Dinner Rolls
Salads
Winter Fruit Salad
Side Dishes
Roasted Broccoli Recipe
Crockpot Roast Recipe
Video
Equipment
Ingredients
- 3 pounds beef chuck roast cut into 3-inch chunks
- 1 tablespoon kosher salt
- 2 teaspoons pepper
- 4 tablespoons olive oil divided
- 1 medium yellow onion thinly sliced
- 6 cloves garlic minced
- 2 tablespoons Tuscan-style seasoning blend see note 1
- 1 tablespoon Worcestershire sauce
- 1 cup red wine or use additional beef stock (Cabernet Sauvignon for wine)
- 3 cups reduced-sodium beef stock
- 2 cups baby carrots
- 2 pounds baby red potatoes cut in half or quarters if large (6 cups)
- 2 tablespoons cornstarch
- 1/4 cup water
Instructions
- Pat beef dry with paper towels. Season all over with salt and pepper.
- Warm 2 tablespoons of oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place the roast pieces in the pot. Brown the pieces on all sides, 2–3 minutes per side. To get a good sear, don’t overcrowd the meat; it’s better to sear the meat in batches. Once the roast is nicely seared with a good crust, transfer to slow cooker.
- Add remaining 2 tablespoons oil and sliced onions to the pot. Cook for 3–4 minutes until onions are translucent. Add garlic and cook for 30 seconds. Stir in the seasoning blend and Worcestershire sauce.
- Pour in the wine (or beef stock) and scrape up any browned bits from the pan. Add the beef stock, stir, then pour this mixture over the beef in the slow cooker.
- Cover and cook on low for 10 hours or high for 5 hours. Add carrots and potatoes halfway through cooking.
- Remove the roast and vegetables to a serving dish and tent with foil. Pour the cooking liquid into a small pot and bring to a boil over medium-high heat. Mix the cornstarch and water in a small bowl until smooth, then add to the pot. Boil for 3–5 minutes until thickened. Adjust seasoning with salt and pepper if needed.
- Serve the roast and veggies with gravy on the side.
Recipe Notes
- 1½ teaspoons dried rosemary
- 1½ teaspoons dried oregano
- 1½ teaspoons dried basil
- ¾ teaspoon dried thyme
- ½ teaspoon dried marjoram
- ¼ teaspoon dried sage
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I cook often, but have never used marjoram before. Is it essential to this recipe (worth purchasing just for this) or would it be okay to omit it? Or is there a substitute you would recommend? I have a well stocked spice cabinet!
You can leave it out đŸ™‚
I am trying to avoid carbs for a program I am on for the moment and I wonder if I could use turnips instead of the potatoes?
I adore your recipes. You are so incredibly talented and everything is good!
That should work great! Thanks Chantal! đŸ™‚
This is the best pot roast I’ve ever tasted. I tried it last week on high for 5 hours then today on low for 10 hours and I must say the low on 10 hours makes a lotttt of difference. More flavor and the meat just falls apart!
So thrilled to hear you’ve loved this recipe, thank you Brittney!!
Note to self and everyone else, read the whole recipe and all the notes. I didn’t see the note about the Tuscan Blend until after I prepared it. In other words I put the whole blend in. I thought it was a lot but put the whole thing in. Let’s hope it tastes good tomorrow. Ugh. So Dumb.
This roast is full of flavor and just delish. I have made this before, perfect for a hot day to use the crock pot and not slave over a hot stove. You have a complete meal and a lot less work. It is so delish my husband loves it, perfect for a meat and potatoe man.
So glad to hear that! Thanks for the comment!
Will be making one of your many i have come across tonight for date night the 8th. Thank you
Hope you love it!
This is one of my family favorites! It is very tasty every time! Thank you Chelsea!
You’re so welcome! Glad it’s a family favorite đŸ™‚
Made this yesterday, using a Costco choice cut; turned out great! Only tweet I made was to add celery under the meat and stemmed whole white mushrooms on the top, which soaked up the great wine and Italian seasoning.
So happy you enjoyed! Thanks so much for sharing! đŸ™‚
Wow, it looks so tasty . I love your recipe very much. I think your dish is very delicious. I will make this recipe for my family and my friend. I hope you have more recipe like this. Thank you for sharing.
Thank you!
Way to trip people up by listing all the spices, then telling people to only use 2 tbsps
Sorry Jason, not my intention to trip anyone up
I loved the extra Tuscan Seasoning that was left over so I can use it in other dishes. Chelsea don’t change anything to do.
I agree. Recipe should be edited. Should read 2 Tbsp. Tuscan seasoning. With link to recipe.