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Delicious Crock Pot pot roast served with vegetables and gravy

Crock Pot Pot Roast

This comforting pot roast is slow-cooked to tender perfection with a delightful blend of herbs and vegetables, making it a family favorite.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds beef chuck roast A forgiving cut that becomes tender with slow cooking.
  • 4 medium carrots, chopped Adds sweetness and color.
  • 4 medium potatoes, chopped Use a hearty variety for best results.
  • 1 medium onion, chopped Develops a rich flavor.
  • 2 cups beef broth Adds moisture and flavor to the roast.
  • 2 cloves garlic, minced Imparts a warm, homey flavor.
Seasoning
  • 1 teaspoon dried thyme For herbal depth.
  • 1 teaspoon dried rosemary Essential for authentic flavor.
  • to taste Salt and pepper Season to preference.
Optional Ingredients for Gravy
  • 2 tablespoons cornstarch For thickening the sauce.
  • 2 tablespoons water For mixing with cornstarch.

Method
 

Preparation
  1. Place the chopped carrots, potatoes, and onion in the bottom of the slow cooker. Spread them out so the roast sits on a comfortable bed.
  2. Toss the vegetables with a pinch of salt to start seasoning early.
  3. Season the beef roast with salt, pepper, thyme, and rosemary. Rub the spices into the meat.
  4. Place the seasoned roast on top of the vegetables, centering it so the juices flavor everything.
  5. Pour the beef broth and minced garlic over the roast. Ensure the broth surrounds the vegetables but doesn't cover the roast.
Cooking
  1. Cover the slow cooker and cook on low for 8-10 hours or high for 4-6 hours, until the meat is tender.
  2. For optional gravy, whisk cornstarch and water in a small bowl and stir it into the slow cooker during the last 5 minutes of cooking.
  3. Serve the pot roast with the vegetables and gravy, lifting the roast carefully, shredding or slicing it as desired.

Notes

To store leftovers, cool slightly and transfer to airtight containers. Refrigerate for up to four days or freeze for three months. Reheat in the oven for the best texture.