Crockpot Pot Roast
This Crockpot Pot Roast is the kind of dinner that feels like a warm hug — tender beef, hearty vegetables, and a rich, savory gravy that cooks low and slow until everything melts together perfectly. The chuck roast gets seared first for extra flavor, then simmers all day with potatoes, carrots, onions, and herbs in a red wine beef broth that turns into the most incredible sauce.
Servings: 6
Ingredients
- 3 lb chuck roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all purpose flour
- 3 tablespoons olive oil
- 2 lbs yellow baby potatoes halved
- 1 lb baby carrots
- 1 onion sliced
- 3 garlic cloves minced
- 3 cups beef broth
- 1 cup dry red wine
- 3 tablespoons cornstarch
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 bay leaf
Instructions
- Pat the roast dry with paper towels, then season it generously with garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the flour all over to help it brown and thicken the sauce later.
- Heat a bit of oil in a large skillet over medium-high heat and sear the roast for about 4–6 minutes per side, until it’s beautifully browned. (This step adds so much flavor — don’t skip it!) Transfer the roast to your crockpot.
- Surround the roast with baby potatoes, carrots, onions, and garlic for that classic, hearty pot roast combo.
- In a bowl, whisk together the beef broth, red wine, cornstarch, tomato paste, Worcestershire sauce, thyme, and parsley. Pour the mixture all over the roast, then tuck in a bay leaf on top.
- Cover and cook on low for 8–10 hours, until the roast is fall-apart tender and the vegetables are perfectly soft.