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Tender beef roast slow-cooked to perfection in a rich, savory gravy juicy, flavorful, and melt-in-your-mouth delicious. Served with carrots and potatoes for the ultimate comfort meal.

Beef Roast Crockpot Recipe

Juicy, fork-tender chuck roast slow-cooked in a savory gravy with carrots and potatoes. A comfort classic that delivers maximum flavor with minimal effort — just set it, forget it, and devour.
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Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 3 to 4 pounds beef chuck roast, boneless preferred
  • 2 tsp kosher salt (plus more to taste)
  • 1 tsp black pepper
  • 1 tbsp smoked paprika (or sweet paprika)
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp olive oil
  • 1 large yellow onion, sliced
  • 4 cloves garlic, minced
  • 3 large carrots, cut into 1.5-inch chunks
  • 1.5 pounds baby gold potatoes or russets cut into chunks
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 cups beef broth, low sodium
  • 1 tsp dried thyme or 4 sprigs fresh
  • 1 tsp dried rosemary or 2 sprigs fresh
  • 1 bay leaf
  • 1 tbsp cornstarch + 1 tbsp water (optional, for thickening)
  • to taste fresh parsley, chopped (for garnish)

Equipment

  • large skillet
  • Slow cooker (6–8 quart)
  • Cutting board
  • Tongs or spatula
  • Mixing Bowl
  • Whisk

Method
 

  1. Pat the chuck roast dry with paper towels. Mix salt, pepper, paprika, garlic powder, and onion powder. Rub all over the beef.
  2. Heat olive oil in a skillet over medium-high. Sear the roast for 3–4 minutes per side until deeply browned. Transfer to crockpot.
  3. Add sliced onions, carrots, and potatoes to the crockpot. Place seared roast on top of the vegetables.
  4. In the skillet, sauté tomato paste for 30 seconds. Stir in Worcestershire sauce and beef broth, scraping up browned bits. Pour into crockpot and add garlic, thyme, rosemary, and bay leaf.
  5. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until roast is fork-tender.
  6. Remove roast, tent with foil for 10 minutes, then shred. Skim fat from crockpot if needed.
  7. To thicken gravy: Mix cornstarch with water. Set crockpot to HIGH, whisk slurry into liquid, and simmer 10–15 minutes until thickened.
  8. Return beef to crockpot or serve over veggies. Spoon over gravy and garnish with parsley.

Notes

For a richer finish, add a splash of balsamic or extra Worcestershire at the end. Don’t skip the sear — it deepens flavor. Leftovers reheat beautifully and freeze well for up to 3 months.