The aroma of a slowly cooking pot roast fills the house, transporting me back to Sunday family dinners where the anticipation of a hearty, delicious meal made our mouths water long before it was served. This Best Crock Pot Roast recipe brings that same nostalgic comfort, with a tender chuck roast seasoned to perfection, surrounded by flavorful potatoes and carrots, all simmered together in a rich, savory gravy. It’s the kind of meal that warms not just the body, but the soul, perfect for gathering loved ones around the table.

 

Growing up, our kitchen was the heart of the home, and the slow cooker was the unsung hero of many a Sunday feast. I remember my mom meticulously preparing the ingredients early in the morning, and by late afternoon, the house would be filled with the comforting scent of a slow-cooked roast. It’s a ritual I’ve come to cherish and recreate in my own home, bringing the same joy and warmth to my family’s weekends. There’s something truly special about the simplicity and ease of a crock pot meal, where the magic happens while you go about your day, and by evening, a sumptuous dinner is ready to be enjoyed with minimal effort.

 

To start, gather your ingredients: a 3-4 lb. chuck roast, a staple for its marbling and tenderness. The secret to a flavorful roast lies in the seasoning. A mix of brown sugar, salt, garlic powder, onion powder, chili powder, paprika, and black pepper creates a perfect balance of sweet and savory. Flour helps to develop a beautiful crust when the roast is seared. The gravy, made from a blend of chicken and beef broths, bouillon, onion powder, garlic powder, and a hint of soy sauce, adds depth and richness to the dish. Baby potatoes and carrots make ideal sides, absorbing the delicious flavors as they cook alongside the roast.

Ingredients

Main Ingredients:

• 3-4 lb. Chuck Roast (see notes for other cut options)
• 2 tablespoons flour
• 4 tablespoons olive oil

Meat Seasoning:

• 2 teaspoons brown sugar
• 1 teaspoon EACH: salt, garlic powder, onion powder, chili powder, paprika
• ½ teaspoon black pepper

Gravy:

• 1 cup chicken broth
• 2 cups beef broth
• 1 beef bouillon cube or 1 tsp better than bouillon
• 1 ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon low sodium soy sauce (can sub Worcestershire)

Sides:

• 2 ¼ lbs. baby potatoes (see notes)
• 2 lbs. whole carrots (cut into halves or thirds)

For the End:

• 3 tablespoons corn starch + 3 tablespoons cold water
• 2-3 drops Kitchen Bouquet browning and seasoning sauce (optional: gives it a darker color)
• 1 tablespoon cold unsalted butter

Instructions for Best Crock Pot Roast

1. Prepare the Roast: Pat the chuck roast completely dry. Combine the seasoning ingredients (brown sugar, salt, garlic powder, onion powder, chili powder, paprika, black pepper) and massage it onto all sides of the roast, followed by dusting it with flour.
2. Sear the Roast: Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
3. Make the Gravy: Whisk together the gravy ingredients (chicken broth, beef broth, bouillon, onion powder, garlic powder, soy sauce). Add some of this mixture to the skillet used to sear the roast. Use a silicone spatula to scrape the bottom and sides of the skillet, incorporating those flavorful bits into the gravy. Transfer this to the slow cooker along with the remaining gravy mixture. Place the seared pot roast in the slow cooker, along with any juices that have accumulated on the plate.
4. Prepare the Vegetables: Cut the potatoes in half or thirds of equal size. If using 1-2 inch potatoes, you can leave them whole. Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.
5. Assemble and Cook: Arrange the potatoes around the roast and top with carrots. Securely place the lid on top and resist the temptation to open it during cooking as you’ll lose a lot of heat. Cook on high for 5-6 hours or on low for 8-10 hours.
6. Finish the Dish: Carefully remove the carrots, potatoes, and roast from the slow cooker and set them on a serving platter. Tent with foil to keep warm.

Tips and Variations

• Meat Options: If you prefer, you can use a different cut of beef such as brisket or bottom round roast. Adjust cooking times accordingly as these cuts may require longer slow-cooking.
• Potato Varieties: Feel free to experiment with different types of potatoes like Yukon Gold or red potatoes for a slightly different texture and flavor.
• Gravy Enhancements: For a richer gravy, you can add a splash of red wine to the broth mixture.

FAQs

1. Can I use other vegetables in this recipe? Absolutely! Root vegetables like parsnips, turnips, or sweet potatoes work wonderfully in this dish.
2. How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day.
3. Can I freeze this pot roast? Yes, you can freeze the cooked pot roast and vegetables in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
4. What if my gravy is too thin? If the gravy is too thin, mix an additional tablespoon of cornstarch with cold water and stir it into the gravy while it’s still hot, cooking until it thickens to your desired consistency.

Serving Suggestions

Serve this Crock Pot Roast with a side of creamy mashed potatoes or a fresh green salad for a complete meal. The hearty flavors pair well with a glass of robust red wine, such as Cabernet Sauvignon or Merlot.

 

This Best Crock Pot Roast is more than just a meal; it’s a culinary tradition that brings warmth and comfort to any gathering. With its tender, flavorful meat and perfectly cooked vegetables, it’s sure to become a family favorite. Enjoy the simplicity and richness of this dish, and may it create lasting memories around your table, just as it has for mine.