Simple Pot Roast made in the Crock Pot

This tender pot roast is slow-cooked in the crock pot with potatoes and carrots, for a simple, easy comforting dinner any night of the week!

5 from 2 votes

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Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 8

Total Time: 8 20

Servings: 8

Calories: 530kcal

2 tbsp olive oil or avocado oil
3lb beef chuck roast, boneless - or beef brisket or rump roast
1 large white or yellow onion, cut into chunks
2 ribs celery, chopped
pinch of salt and pepper
3 cloves garlic, smashed
1 tablespoon tomato paste
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Italian seasoning
1/2 tablespoon smoked paprika
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 teaspoons salt - plus more to taste
1 teaspoon black pepper - plus more to taste
2 teaspoons Worcestershire sauce - can use tamari or coconut aminos instead
2 1/2 cups beef broth, low-sodium
2 bay leaves
4 large carrots, quartered - or 1-1.5 cups baby carrots
2 lbs baby potatoes, scrubbed clean, cut in half - I like to leave the peels on, so they don't turn mushy, but this is up to you

Heat a large, deep skillet or sauté pan over medium high heat. Pat chuck roast dry and season liberally with salt and pepper on all sides.
Once skillet is hot, sear roast on all sides, about 3-4 minutes per side. Transfer to a 6-7qt slow-cooker.
Saute aromatics. Add onion and celery with a pinch of salt and pepper, and sauté until tender, about 5-7 minutes. Add garlic cloves and saute together for 1-2 minutes until fragrant. Add dried spices and tomato paste and stir to combine. Add in 2 tsp worcestershire sauce and splash of broth to deglaze the pan.
Add skillet to slow-cooker and pour over beef roast. Add carrots and potatoes, 2 cups beef broth and bay leaves. You want to make sure the potatoes are completely covered, so if not, add an additional 1/2 cup broth or water.
Cover and cook on LOW for 6 hours or HIGH for 3 hours. Roast is done when it is easy to shred using two forks. Overall cook time should be around 8 hours on LOW and 5 hours on HIGH. LOW is recommended but HIGH is also okay.

Once roast and veggies are done, strain 2 cups of liquid from the crock pot and add to a saucepan. Mix starch and water together to create slurry and add to saucepan.
Bring gravy to a simmer over medium heat, whisking frequently for a few minutes, until the gravy thickens to your liking. Season to taste with salt and pepper, if desired to taste.

Overall cook time should be around 8 hours on LOW and 5 hours on HIGH. Roast is done when it is easy to shred using two forks.

Nutrition info is for approx 3oz meat with potatoes and carrots.

Leftovers:

TO STORE: Refrigerate leftover crockpot pot roast in an airtight container for up to 4 days.
TO REHEAT: Rewarm leftovers in a skillet or saucepan on the stovetop on medium heat until warmed through.
TO FREEZE: Freeze leftover meat and gravy in an airtight, freezer-safe storage container or ziptop bag for up to 3 months. Let thaw overnight in the refrigerator before reheating. I don’t recommend freezing the potatoes and carrots, as they will become too soft and crumbly.

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