Pot Roast Crockpot Recipe

This Pot Roast Crockpot Recipe is comfort food at its best! Vegetables, beef roast and savory gravy all cook together low and slow in a crockpot until it's fall apart tender.

Course Dinner

Cuisine American

Keyword beef pot roast, slow cooker pot roast, slow cooker pot roast recipe, sunday pot roast

Prep Time 25 minutes

Cook Time 6 hours

Total Time 6 hours 25 minutes

Servings servings

Calories 579kcal

Author Lauren

Ingredients

2 tablespoons olive oil
3 lb. Chuck Roast sometimes referred to as a pot roast on the sticker
salt & pepper to taste
10.5 oz beef consommé 1 can
2 cups beef broth
2 tablespoons Worcestershire sauce
1 small onion diced
4 cloves garlic minced
5 sprigs fresh thyme or 1/2 teaspoon dried thyme leaves
2 bay leaf
2 pounds carrots cut into large chunks
2 tablespoons butter softened
2 tablespoons all purpose flour

US Customary - Metric

Instructions

Remove roast from fridge, unwrap and dab with paper towels to remove any moisture. Let sit 45 minutes to an hour to bring to room temperature. Sprinkle generously with salt and pepper. Heat olive oil over medium high heat. Brown roast on all sides and transfer to crockpot.
Cover with beef consommé, beef broth, Worcestershire sauce, onion, garlic, thyme, bay leaves, and salt and pepper if necessary. Cover with lid and cook 4-6 hours on high. If your roast is on the smaller side, it will take less time for it to cook. If your roast is on the larger side, it will take more time for it to cook. Roast is done when it is very tender.
Using a slotted spoon, remove the meat to a shallow bowl and set aside. Remove carrots and onions and place into a serving dish. Set aside. Pour cooking liquid through a fat separator. Discard fat and measure out 2 cups of hot cooking liquid.
In a large bowl, stir butter and flour together until a smooth paste forms. Pour the hot cooking liquid into the butter-flour mixture and stir to thicken. The heat from the liquid should thicken it pretty quickly. Pour this mixture into the slow cooker and stir to create a gravy. Cover and cook another 20 minutes or so.
While gravy is warming, remove any excess fat from meat and shred the rest. Toss meat and carrots back in with gravy and serve. OR serve separately with gravy on the side of the meat and carrots.

Notes

STOVETOP DIRECTIONS: brown the meat in the dutch oven on the stove, add in the rest of the ingredients, cover and transfer to a 225 degree oven for 4-6 hours or until meat is very tender. Remove all ingredients using a slotted spoon and transfer cooking liquid to a fat separator. Discard fat and pour 2 cups of cooking liquid back into the hot pot. Whisk in butter and flour mixture to thicken gravy. You can place over medium heat to thick gravy quickly. Remove fat from meat and shred remaining. Add meat and cooked veggies back into the gravy and serve.

Nutrition