Hey y'all! If you're looking for a hearty, comforting meal that's bursting with flavor and guaranteed to impress, this Crock Pot Roast (with Gravy!) is about to become your go-to recipe. Imagine fork-tender beef, rich savory gravy, and melt-in-your-mouth veggies—all cooked together hands-off! It's perfect for cozy weeknights, relaxed Sundays, or even special gatherings. Ready for some homestyle goodness? Let's get cooking!
Why You'll Love This Crock Pot Roast (with Gravy!)
- The beef is incredibly tender and juicy after slow cooking all day.
- The homemade gravy is rich, savory, and coats every bite.
- It’s a true one-pot meal with protein and veggies in every serving.
- Perfect for meal prep—leftovers taste even better the next day.
- Set-it-and-forget-it simplicity makes it stress-free for busy schedules.
Ingredients for Crock Pot Roast (with Gravy!)
- 3 lbs chuck roast (boneless)
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoon olive oil
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 4 medium carrots, cut into 2-inch pieces
- 4 medium russet potatoes, peeled and cut into 2-inch chunks
- 2 cups beef broth
- 2 tablespoon Worcestershire sauce
- 2 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 3 tablespoon cornstarch
- 3 tablespoon cold water
- Fresh parsley, for garnish (optional)
How to Make Crock Pot Roast (with Gravy!)
Step 1: Prep and Sear the Roast
- Pat the chuck roast dry with paper towels. Season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until deeply browned. Transfer to the crock pot.
Step 2: Add Veggies & Seasonings
- Place onions, garlic, carrots, and potatoes around the roast in the slow cooker.
- Pour in the beef broth and Worcestershire sauce. Sprinkle in thyme, rosemary, and tuck in bay leaves.
Step 3: Slow Cook the Roast
- Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours, until roast is fork-tender and veggies are soft.
Step 4: Make the Gravy
- Remove the roast and vegetables to a platter. Discard bay leaves.
- Skim excess fat from the liquid (if desired), then pour cooking juices into a saucepan.
- Mix cornstarch with cold water in a small bowl until smooth. Whisk into the saucepan. Bring to a simmer over medium heat, stirring until thickened, 2-3 minutes.
- Serve gravy over sliced roast and veggies. Garnish with chopped parsley if desired.
Notes & Helpful Cooking Tips
- For even richer flavor, try homemade beef broth in place of store-bought!
- If your crock pot runs hot, check for doneness 30 minutes earlier to prevent overcooking.
- Let the roast rest for at least 10 minutes before slicing for juicier meat. Learn more about resting meat.
Crock Pot Roast (with Gravy!) Variations
- Mushroom Gravy: Add 8 oz sliced mushrooms with the veggies for earthy, umami flavor.
- Red Wine Roast: Replace 1 cup of broth with dry red wine for deeper, complex notes.
- Low-Carb Version: Swap potatoes for turnips or cauliflower for a lighter option.
Required Equipment for Crock Pot Roast (with Gravy!)
- Large slow cooker (at least 6 qt)
- Large skillet (for searing)
- Sharp chef’s knife
- Cutting board
- Ladle and tongs
Storage Instructions & Shelf Life
Store leftover Crock Pot Roast (with Gravy!) in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions (with some gravy) for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Crock Pot Roast (with Gravy!) Serving Suggestions
- Serve with warm crusty bread or dinner rolls to soak up the amazing gravy.
- Pair with a crisp green salad or sautéed green beans for a balanced meal.
- Try alongside roasted Brussels sprouts or classic creamed corn for a Southern touch!
Pro Tips for Crock Pot Roast (with Gravy!)
- Don’t skip searing the beef—it develops layers of savory flavor in your gravy.
- Cut vegetables into large, uniform chunks so they cook evenly and don’t turn mushy.
- Let the finished roast sit in the gravy (on warm) for 10-20 minutes before serving for maximum melt-in-your-mouth tenderness.
Crock Pot Roast (with Gravy!) FAQs
- Can I use a different cut of beef?
- Yes, you can substitute brisket or bottom round, but chuck roast will give you the juiciest result.
- Can I prep Crock Pot Roast (with Gravy!) the night before?
- Absolutely! Assemble ingredients in your slow cooker insert, cover, and refrigerate overnight. Start cooking in the morning.
- How do I thicken the gravy if it’s too thin?
- Make a slurry with 1 tablespoon cornstarch and 1 tablespoon cold water, whisk in, and simmer until desired thickness is reached.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Ingredients
- 3 lb beef chuck roast
- 1 large onion, sliced
- 4 large carrots, cut into chunks
- 4 medium potatoes, quartered
- 3 cups beef broth
- 2 tablespoon Worcestershire sauce
- 2 teaspoon garlic powder
- 1 teaspoon dried thyme
- ¼ cup all-purpose flour
- Salt and black pepper to taste
Instructions
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1Season the beef chuck roast generously with salt, black pepper, garlic powder, and dried thyme on all sides.
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2Place sliced onion, carrots, and potatoes in the bottom of the crock pot. Add the seasoned roast on top of the vegetables.
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3Pour beef broth and Worcestershire sauce over the roast and vegetables.
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4Cover and cook on low for 8 hours, or until the roast is fork-tender and vegetables are soft.
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5To make the gravy, remove 2 cups of cooking liquid and whisk with all-purpose flour in a saucepan over medium heat until thickened. Serve the gravy over sliced roast and vegetables.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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