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This slow cooker roast recipe combines tender beef, perfectly cooked potatoes, and carrots with a deeply flavorful homemade gravy. Easy to prepare and perfect for busy days, this dish is a family favorite for its simplicity, heartiness, and bold flavors. Whether you’re preparing a comforting weeknight dinner or a crowd-pleasing meal for guests, this crock pot roast offers a foolproof way to create a complete, wholesome meal with minimal effort.

Ingredients

Main Ingredients:

3-4 lb. Chuck Roast (see notes for alternative cuts)
2 tablespoons flour
4 tablespoons olive oil

Meat Seasoning:

2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon black pepper

Gravy:

1 cup chicken broth
2 cups beef broth
1 beef bouillon cube or 1 teaspoon Better Than Bouillon
1 ½ teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon low-sodium soy sauce (or substitute Worcestershire sauce)

Sides:

2 ¼ lbs. baby potatoes (see notes)
2 lbs. whole carrots (cut into halves or thirds)

For the End:

3 tablespoons cornstarch + 3 tablespoons cold water
2-3 drops Kitchen Bouquet browning and seasoning sauce (optional, for color)
1 tablespoon cold unsalted butter

Instructions

Prepare the Roast:
- Pat the roast completely dry. Mix the seasoning ingredients and massage them onto all sides of the roast. Lightly coat with flour.
Sear the Roast:
- Heat olive oil in a large pan over medium-high heat. Once hot, add the roast and sear each side for 2-3 minutes, creating a brown crust. Lower the heat slightly if necessary to avoid burning. Remove the roast and set aside.
Prepare the Gravy:
- Whisk together all gravy ingredients. Pour a small amount into the skillet used for searing the roast. Use a silicone spatula to scrape up any browned bits, enhancing the gravy’s flavor. Transfer this mixture to the slow cooker along with the remaining gravy, followed by the roast and its juices.
Add Vegetables:
- Halve or third the potatoes if they are larger than 1-2 inches; leave smaller ones whole. Peel and cut the carrots into halves or thirds, slicing very thick pieces lengthwise.
- Arrange the potatoes around the roast and layer the carrots on top.
Cook:
- Secure the slow cooker lid and cook on high for 5-6 hours or low for 8-10 hours. Avoid opening the lid during cooking to maintain consistent heat.
Rest the Roast:
- Remove the roast, carrots, and potatoes carefully. Place them on a serving platter and tent with foil to keep warm.
Make the Gravy:
- Transfer the cooking juices to a saucepan or, if the slow cooker’s crock is stovetop-safe, place it directly on the stove. Bring the juices to a boil.
- Combine cornstarch and cold water until smooth, then gradually whisk it into the gravy. Reduce the heat to low and let it simmer until thickened. Add Kitchen Bouquet for a richer color if desired and swirl in butter for a velvety finish.
Serve:
- Season the potatoes and carrots with salt and pepper if needed. Slice or shred the roast and serve with the gravy and vegetables.

Why You’ll Love This Recipe

Convenience: Let your slow cooker do all the work while you focus on other tasks.
Rich Flavor: The blend of seasonings and searing creates a deep, robust taste.
Hearty Meal: This dish combines tender meat, flavorful gravy, and perfectly cooked vegetables.
Customizable: Easy to adapt to your preferences with different ingredients and methods.

Tips

Searing: Don’t skip this step! Searing locks in juices and enhances flavor.
Slow Cooker Lid: Resist opening the lid during cooking to maintain consistent heat and proper cooking time.
Potatoes: Baby potatoes hold up best in the slow cooker, but larger varieties work if cut into even sizes.

Variations and Substitutions

Meat Options: Substitute chuck roast with brisket or round roast for different textures.
Broth: Use all beef broth for a richer flavor or add red wine for depth.
Vegetables: Include parsnips, celery, or turnips for added variety.
Gluten-Free: Swap flour with gluten-free alternatives like cornstarch or almond flour for seasoning the roast.

FAQs

Q: Can I prepare this in advance?
A: Yes! You can sear the roast and prep the vegetables the night before. Store them in the fridge and start the slow cooker in the morning.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Q: Can I freeze this dish?
A: Absolutely. Freeze the roast and vegetables in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Serving

Serve this Crock Pot Roast alongside warm dinner rolls, a crisp side salad, or steamed green beans for a complete meal. Garnish with fresh parsley for a pop of color.

Suggestions

For Special Occasions: Pair with a glass of red wine and mashed potatoes for an elegant dinner.
Leftovers: Use shredded roast in sandwiches, wraps, or soups for a quick and flavorful meal the next day.
Garnishes: Top with freshly chopped herbs like thyme or rosemary to enhance the presentation and aroma.