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.
Crock Pot Roast is my favorite dish. I will share this article with my girlfriend. Hope she can cook it for me according to the recipe you shared. More power!
Hope you love it! 🙂
Crock Pot roast is my mom’s speciality. I’m thinking of calling my mom to make a huge pot for me at this weekend when I come back home. Love all your crock pot recipes. Thanks!
Hi! Does this recipe freeze well? Do you have any other recipe recommendations that freeze well?
I personally haven’t tried freezing this meal, but I don’t see why it wouldn’t work! This crockpot chili freezes well 🙂 Enjoy!
This is on the last phase already took a bite and it is great I increased the greens slightly and added celery, it is amazing.
So happy to hear that! Thank you for the comment 🙂
I’ve made quite a few pot roasts for my familu. This was without a doubt the biggest hit ever. They’re 17 and 20,so it’s difficult to impress them any more, but this hit it out of the park!!! Thank you so much for sharing!
Yay! Love hearing that! Thanks so much for the comment Lisa 🙂
Company just left and I could not wait to let you know what a hit your pot roast was. We had two couples joining us for dinner and they both said that it was the best pot roast they had ever had! Thanks you so much for sharing! The best!
You made my night! So thrilled to hear this was a hit and the best ever 🙂 Thanks for the comment Mary!!
Company just left and I could not wait to let you now what a hit your pot roast was.
We ha two couples join us for dinner and they both said that it was the best pot roast they had ever ha!
Thank you so much for sharing, the best!
Loved it! Made this for a Supper Club and it was a great hit!
So happy to hear that! 🙂 Thanks for the comment Stephanie 🙂
This was really good! The only thing I would change is increase the carrots to 3 cups – 2 cups was definitely not enough for my family of four. Other than that it is a keeper!
So happy to hear this was a hit! 🙂 Thanks for the comment Jennifer!
We are thrilled to hear that you love it. My mouth is watering looking at that pot roast,
it is so tender. {{swoon}}
Another winner!!! I make many of your amazing dishes, because of that I am now a confident cook. Thank you for sharing all your recipes. Your dishes are So full of flavor!!
I made your crock pot chili for my husband to take up north, the guys raved about it. Next year I have to send a double batch…REQUESTED!!! They devoured it. Some of the guys even asked for the recipe, now that says it all!!!!
Ahh I am so happy to hear this Cindy! Thank so much for your kind comment! 🙂
Forgot the 5 stars, this pot roast is the best!!!!!
Score! I’m so happy to hear! Thank Cindy! 🙂
Really good. Deserved another 5 star review; however, I don’t want to share my email.
Thank you for the recipe. My family enjoyed it.
Thanks so much for the comment and review 🙂
Have made this multiple times and it’s excellent!! And it turns out nice and soft even at 5 hours on high.
I am so happy to hear this! Thanks so much Kenneth! 🙂