Crockpot Pot Roast
A comforting and flavorful pot roast made with tender beef, vibrant vegetables, and a savory gravy, all cooked in a slow cooker.
Ingredients
- 2.5 lbs chuck roast
- 1 lb potatoes, diced
- 3 pieces carrots, peeled and sliced
- 1 medium yellow onion, diced
- 1 cup beef stock
- 2 Tbsp Worcestershire sauce
- 1 Tbsp minced garlic
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- 2 Tbsp cornstarch
- 8 oz sliced mushrooms
Instructions
- Season the chuck roast generously with salt and black pepper.
- Layer diced potatoes, sliced carrots, and diced onion at the bottom of the crockpot.
- In a bowl, mix beef stock, Worcestershire sauce, minced garlic, garlic powder, onion powder, oregano, and thyme.
- Pour the seasoned liquid over the roast and veggies in the crockpot.
- Cover and cook on low for 7-8 hours or high for 6-7 hours.
- For thicker gravy, mix cornstarch with water and stir into the pot 15 minutes before serving.
- Add sliced mushrooms during the last 10-15 minutes of cooking.
- Once done, slice the roast against the grain and serve warm with vegetables.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days.