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A comforting crockpot pot roast featuring tender beef, hearty vegetables, and rich, flavorful gravy, perfect for busy days when you want a satisfying meal without fuss.

Ingredients

Scale
  • 3–4 pounds beef chuck roast (well-marbled)
  • Salt and pepper to taste
  • 2 tablespoons olive oil or vegetable oil
  • 2 medium yellow onions, sliced
  • 4 large carrots, peeled and cut into chunks
  • 4 medium russet or Yukon Gold potatoes, quartered
  • 2 cups beef broth (preferably low-sodium)
  • 1/2 cup red wine (optional, can substitute with extra broth)
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3–4 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • Optional: 8 oz sliced mushrooms (add in last hour)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  1. Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the roast well on all sides, about 4-5 minutes per side.
  3. Place sliced onions, carrots, and potatoes at the bottom of the crockpot. Layer the seared roast on top.
  4. In a bowl, whisk together beef broth, red wine (if using), tomato paste, minced garlic, and Worcestershire sauce. Pour over the roast and vegetables. Add thyme sprigs and bay leaves.
  5. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours until the roast is fork-tender. Add mushrooms during the last hour if using.
  6. Remove roast and vegetables carefully and keep warm. Discard bay leaves and thyme stems.
  7. To thicken gravy, transfer cooking liquid to a saucepan and simmer over medium heat.
  8. Mix 1 tablespoon cornstarch with 2 tablespoons cold water and whisk into simmering liquid until thickened.
  9. Slice or shred the roast and serve with vegetables, spooning the rich gravy on top.

Notes

For an extra flavor boost, stir in fresh herbs like rosemary or parsley into the gravy or sprinkle on the finished dish., If you like a thicker gravy, add more cornstarch slurry as needed., Let the roast rest a few minutes after cooking before slicing to keep juices locked in and meat tender., Swap vegetables like carrots and potatoes with parsnips, sweet potatoes, or turnips for different flavors., Optional variations include using smoked paprika, switching red wine for dry white wine or balsamic vinegar, or swapping chuck roast with brisket or pork shoulder.

Nutrition

Find it online: https://margorecipes.com/easy-tender-crockpot-pot-roast-dinner-recipe-for-perfect-comfort-meals-simplyrecip/