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Crock Pot Roast

A heartwarming Crock Pot Roast recipe that fills your home with the comforting aroma of simmering meat and vegetables, perfect for any dinner occasion.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lb Chuck Roast A flavorful cut perfect for slow cooking
  • 2 tablespoons flour Helps to thicken the gravy
  • 4 tablespoons olive oil For that perfect sear!
  • 2 teaspoons brown sugar Adds a hint of sweetness
  • 1 teaspoon salt
  • 1 teaspoon garlic powder Fresh garlic gives it that extra flavor boost
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 cup chicken broth
  • 2 cups beef broth
  • 1 cube beef bouillon Or 1 tsp Better Than Bouillon for extra depth
  • 2 1/4 lbs baby potatoes Tiny bursts of flavor!
  • 2 lbs whole carrots For sweetness and color
  • 3 tablespoons corn starch To thicken the gravy
  • 3 tablespoons cold water To mix with the cornstarch
  • 2-3 drops Kitchen Bouquet browning and seasoning sauce Optional
  • 1 tablespoon cold unsalted butter For a silky finish

Method
 

Preparation
  1. Start by patting your chuck roast completely dry — this is key for that beautiful, flavorful crust.
  2. In a small bowl, combine the flour with all the seasoning ingredients, then massage this mixture onto all sides of the roast.
  3. Heat up the olive oil in a large skillet over medium-high heat. Sear the roast for about 2-3 minutes on each side until it forms a brown crust.
Cooking
  1. In another bowl, whisk together your gravy ingredients. Pour some of this mixture into the skillet to pick up all those delicious brown bits.
  2. Transfer the gravy back into your slow cooker along with the rest of the gravy.
  3. Place the roast into the slow cooker with any juices that might have collected on the plate.
  4. Cut up the baby potatoes and peel the carrots. Layer them around the roast in the slow cooker.
  5. Cook on high for 5-6 hours or low for 8-10 hours.
  6. Once done, carefully remove the roast, carrots, and potatoes, and tent them with foil to keep warm.
Gravy Preparation
  1. Transfer all flavorful juices from the slow cooker into a saucepan. Bring to a boil, then mix cornstarch and water to add as a thickener.
  2. Let simmer for a few minutes more, then swirl in the cold unsalted butter.
  3. Taste and add salt and pepper to your liking.

Notes

Time-Saving Trick: Cut up the vegetables the night before and keep them in the fridge. If the roast comes out tough, it might need more time in the slow cooker. For a flavor twist, try adding a splash of red wine to the gravy.