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Crockpot Roast

Nothing beats a hearty and flavorful Crockpot Roast and that is just what you'll get with this recipe! Fall-apart succulent beef with perfectly tender (and never mushy!) veggies. Thicken the leftover sauce in the slow cooker into an irresistible gravy to drizzle over everything. 
Course Dinner
Cuisine American
Keyword Crock pot roast, Crockpot Roast
Prep Time 30 minutes
Cooking Time* 10 hours
Total Time 10 hours 30 minutes
Servings 8 servings
Calories 588kcal
Author Donna and Chad Elick from the Slow Roasted Italian, republished with permission from "The Simple Kitchen"


  • 3 pounds boneless beef chuck roast, cut into chunks
  • 1 tablespoon kosher salt
  • 2 teaspoons coarsely ground black pepper
  • 4 tablespoons extra virgin olive oil, divided
  • 1 medium yellow onion, sliced
  • 6 cloves garlic, minced
  • 2 tablespoons Tuscan-style seasoning blend (Note 1)
  • 1 tablespoon Worcestershire sauce
  • 1 cup red wine (Cabernet Sauvignon); OR you can substitute with additional beef stock
  • 3 cup low-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


  • PREP: Pat beef dry all over with a paper towel. Cut the beef into 3-inch chunks and season with salt and pepper.
  • BROWN: Warm 2 tablespoons of the olive 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; you can sear the meat in batches. (Don't skip this step. We are adding layers of flavor here.) Once the roast is nicely seared with a good crust, remove it from the Dutch oven and place it in your slow cooker. (Use a 5 quart or larger slow cooker).
  • DEGLAZE PAN: Add the remaining 2 tablespoons of olive oil and the sliced onions to the Dutch oven and cook until the onions are translucent, 3 to 4 minutes. Add the garlic and cook for about 30 seconds. Sprinkle in the seasoning blend and add the Worcestershire sauce. Stir to combine. Pour in the wine (or additional beef stock). Deglaze the pan by scraping up the browned bits at the bottom of the pan with a wooden spoon or spatula as it bubbles. Pour in the beef stock. Stir to combine, and then add the contents of the pot into the slow cooker.
  • COOK: Cover and cook for 5 hours on high (or 10 hours on low). Add the carrots and potatoes halfway through the cook time.
  • GRAVY: Remove the roast and vegetables from the slow cooker and place them on a serving dish. Tent with foil. Ladle the cooking liquid into a 4-quart saucepan and bring it to a boil over medium-high heat. Combine the cornstarch and water in a small bowl and whisk until completely smooth to create a slurry. Pour the slurry into the pot and stir. Boil the gravy until thickened, 3 to 5 minutes. Taste for seasoning, and add salt and pepper as necessary.
  • SERVE: Serve the pot roast and veggies with the gravy on the side.



*Recipe timing: Total time depends on whether you are cooking this crockpot roast on high or low. I recommend cooking it on low for maximum tenderness and flavor. 
Note 1: Tuscan-Style Seasoning Blend
  • 1-1/2 teaspoons dried rosemary
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons dried basil
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried sage
Whisk all of the ingredients together and add to the pot roast.


Calories: 588kcal