Name: Easy Crockpot Pot Roast Recipe with Mouthwatering 8-Hour Flavor
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 3–4 lb beef chuck roast; 2 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 2 tbsp olive oil (optional, for searing); 1 large yellow onion, sliced; 4 cloves garlic, minced; 1 1/2 cups beef broth; 2 tbsp Worcestershire sauce; 2 tbsp tomato paste; 1 tsp dried thyme; 1 tsp dried rosemary; 1 bay leaf; 6–8 whole carrots, peeled (or 1 lb large carrots), cut into big pieces; 2 tbsp cornstarch (for gravy); 2 tbsp cold water (for gravy); 2 1/2 lb russet potatoes, peeled and cubed; 4 tbsp butter; 1/2–3/4 cup warm milk (or half-and-half); 1 tsp salt (plus more to taste); 1/2 tsp black pepper

Description

A comforting crockpot pot roast dinner with tender carrots, rich gravy, and creamy mashed potatoes.

Ingredients

Scale

3–4 lb beef chuck roast
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tbsp olive oil (optional, for searing)
1 large yellow onion, sliced
4 cloves garlic, minced
1 1/2 cups beef broth
2 tbsp Worcestershire sauce
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
6–8 whole carrots, peeled (or 1 lb large carrots), cut into big pieces
2 tbsp cornstarch (for gravy)
2 tbsp cold water (for gravy)
2 1/2 lb russet potatoes, peeled and cubed
4 tbsp butter
1/2–3/4 cup warm milk (or half-and-half)
1 tsp salt (plus more to taste)
1/2 tsp black pepper

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Instructions

Pat the chuck roast dry. Season all sides with salt, pepper, garlic powder, and onion powder.
(Optional) Heat olive oil in a skillet over medium-high heat. Sear roast 2–3 minutes per side until browned.
Add sliced onion to the bottom of the slow cooker. Place roast on top. Add garlic, beef broth, Worcestershire, tomato paste, thyme, rosemary, and bay leaf.
Nestle the carrots around the roast.
Cover and cook on LOW for 8–9 hours (or HIGH for 4–5 hours) until the beef is fall-apart tender.
Boil potatoes in salted water 15–18 minutes until fork-tender. Drain well, then mash with butter and warm milk. Season with salt and pepper.
Remove roast and shred with two forks. Discard bay leaf.
Pour cooking liquid into a saucepan. Mix cornstarch + cold water, then whisk into the hot liquid. Simmer 2–3 minutes until glossy and thick.
Plate mashed potatoes, add shredded pot roast, spoon gravy over top, and serve with tender carrots on the side.

Notes

Searing the roast adds extra flavor but is optional.
Cut carrots into large pieces so they don’t overcook.
Adjust milk quantity in mashed potatoes for desired creaminess.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 610
Sugar: 8g
Sodium: 1200mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 5g
Protein: 42g
Cholesterol: 145mg