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Crock Pot Roast (with Gravy!)

This Crock Pot Roast recipe is easy to make with potatoes, carrots, and thick and flavorful gravy. The meat is moist and full of flavor, your family will love this home cooked meal! 

Be sure to serve this with my Buttermilk Biscuits or Copycat Texas Roadhouse Rolls

A Crock Pot Roast in a Crock with Potatoes, potatoes, and gravy.

If you’re looking for the best Crock Pot Roast recipe, (with a ton of flavorful brown gravy), you’ve come to the right place!

I love that this is a complete meal all in one pot. You can do the prep work a day ahead of time, then set it and forget it.

Don’t be alarmed by the number of ingredients. They’re all super simple and really make the difference in this meal- the flavor is like no other.

Best Cuts of Meat for Pot Roast

Below are the 3 best options for making pot roast. Try to find one that has nice even marbling throughout the meat.

  • Chuck Roasts (the best option)
  • Rump Roasts (2nd best)
  • Bottom Rounds (3rd best)

How to Make Crock Pot Roast

See recipe card below this post for ingredient quantities and full instructions.

  • Pat the roast dry and rub with seasoning, then with flour. Sear in a skillet for 2-3 minutes per side.
  • Combine gravy ingredients and add them to the Crock Pot along with the roast, potatoes, and carrots.
  • Cook on low for 8-10 hours or on high for 5-6.
  • Remove roast and vegetables and tent with foil. Bring gravy to a boil and add cornstarch + water mixture to thicken it. Reduce to a simmer and swirl in cold butter. Serve. 

A pot roast before and after having seasoning added to it. A pot roast coated with flour next to a seared roast in the crock pot. Crock Pot Roast in a slow cooker before and after cooking.

How to Make Brown Gravy More Flavorful

The following ingredients add depth of flavor to brown gravy, but they also help achieve a rich dark brown color.

  • Beef and Chicken Broth: I like to use a combination of both for a greater depth of flavor.
  • Soy Sauce: You can’t taste it, but the soy sauce enhances the other flavors and adds umami. 
  • Worcestershire Sauce: A great alternative to soy sauce.
  • Kitchen Bouquet Browning and Seasoning Sauce: I like to add a few drops of for a hint of a darker brown color. You can find it in the aisle where they sell gravy packets.
  • Onion Powder, Garlic Powder, and extra 1 bouillon. 
  • Optional additions: Thyme, Rosemary, and Sage.
  • Cold Butter: Swirl 1-2 Tablespoons cold butter into gravy at the end of cooking. This is a technique called “Monter au Beurre” which adds a smooth, velvety finish to gravies and sauces.

A saucepan filled with brown pot roast gravy with a ladle spooning it out.

Make-Ahead Method

  • Follow instructions as outlined (Season/sear the meat, combine gravy ingredients, prepare vegetables, transfer to Crock Pot). 
  • Cook on day 2 as outlined and add 30 minutes to cooking time since you’re starting from a cold state.

Pro Tips

  • Celery, sliced yellow onions, smashed garlic, and fresh rosemary/thyme make great additions to this meal as well.
  • Searing the Roast isn’t completely necessary but it adds a nice color, texture, and element of flavor. Even when I’m in a rush, I go for the sear. It’s worth it!
  • Don’t open the lid of the Crock Pot during cooking, you lose a lot of heat and about 30 minutes of cooking time.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

A white plate with Crock Pot Roast with gravy on top with potatoes and carrots.

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A white plate with tender Crock Pot Roast with gravy and carrots and potatoes in the background.

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A Crock Pot Roast in a Slow Cooker with potatoes and carrots with gravy.

Crock Pot Roast

5 from 117 ratings
This Crock Pot Roast recipe is easy to make with potatoes, carrots, and thick and flavorful gravy. The meat is moist and full of flavor, your family will love this home cooked meal!

Ingredients

  • 3-4 lb. Chuck Roast, see notes for other cut options
  • 2 tablespoons flour
  • 4 tablespoons olive oil
  • 3 tablespoons corn starch
  • 3 tablespoons cold water

Meat Seasoning:

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

Gravy:

  • 1 cup chicken broth
  • 2 cups beef broth
  • 1 cube beef bouillon, or 1 tsp better than bouillon
  • 1 ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoons low sodium soy sauce, can sub Worcestershire

Sides:

  • 2 ¼ lbs. baby potatoes, see notes
  • 2 lbs. whole carrots, cut into halves or thirds.

Finishing the Gravy:

  • 2-3 drops Kitchen Bouquet browning and seasoning sauce, optional: gives it a darker color
  • 1 Tablespoon cold unsalted butter

Instructions

  • Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.
  • Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
  • Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Use a silicone spatula to "clean" the bottom and sides of the skillet, this will give the gravy more flavor. Transfer it to the slow cooker along with the remaining gravy mixture, followed by the pot roast and any juices from the plate.
  • Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)
  • Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.
  • Arrange the potatoes around the roast and top with carrots. Place the lid securely on top and resist the temptation to open it during cooking as you’ll lose a lot of heat.
  • Cook on high for 5-6 hours or on low for 8-10 hours.
  • Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil.

Prepare the Gravy

  • Use oven mitts to lift the crock and transfer the juices to a saucepan, OR, if the crock is stovetop safe, you can place the crock right on the stovetop.
  • Bring the juices to a boil. Whisk together the corn starch with cold water until completely combined. Gradually add it to the gravy and whisk continuously to incorporate.
  • Decrease heat to low and simmer until ready to serve. It will continue to thicken. Add a few drops of Kitchen Bouquet browning and seasoning sauce if a darker color is preferred. Swirl in 1 tbsp. cold butter prior to serving.
  • Season carrots/potatoes with salt and pepper if desired and serve!

Notes

Best Cuts of Beef for Pot Roast:
• Chuck Roasts (the best option)
• Rump Roasts (2nd best)
• Bottom Rounds (3rd best)

Potatoes
  • I used 3-4 inch round white potatoes, cut in half. Red potatoes or sliced Yukon Gold potatoes make great options as well.

 

Nutrition

Calories: 564kcal, Carbohydrates: 41g, Protein: 38g, Fat: 29g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 121mg, Sodium: 992mg, Potassium: 1555mg, Fiber: 6g, Sugar: 8g, Vitamin A: 19211IU, Vitamin C: 34mg, Calcium: 94mg, Iron: 5mg
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313 comments on “Crock Pot Roast (with Gravy!)”

  1. It was pretty good. Followed this to a T and the sauce was so runny. I don’t even have a sealing slow cooker so I don’t know how you get your gravy so thick afterwards. I used the measurements as suggested too, ended having to pour half of it out then, add even more corn starch and it still wasn’t as thick as I would have liked. Loved everything else though. I will Def try with sour cream and onion and rosemary next time!!

    • Hi Kaitlin, if you prepare the gravy in wide cooking vessel (like your crock pot or in a wide skillet), the excess surface area will allow the liquid to evaporate more quickly and your gravy will thicken up faster. Make sure the liquid is at a rapid boil when you add the cornstarch slurry so that it activates it properly 🙂 If you add sour cream to this, just note that it can curdle in the crock pot due to the dairy.

  2. I absolutely love this recipe. We make it all the time!! 

  3. Best roast out there! Loved it as it didn’t call for cream of mushroom soup or any weird seasoning packets!

    • I’m so happy you loved it so much Julie! It doesn’t get more comforting than a crock pot roast on a chilly winter day. Thanks so much for the great comments and review!💖

  4. I made your meal today,I added sour cream to the dressing.
    I must say it was amazing.
    Thanks for sharing!

    • Hi Mike!! Did you make the Crock Pot Roast? (Trying to figure out how sour cream was added, I think perhaps you made a different recipe and commented on my crock pot roast?) But I’m glad you enjoyed what you made!

  5. Finally! I tried this recipe a few months ago, and my knees nearly buckled. I have been trying for years to replicate the deep, savory flavor my mom could create with her pot roasts. To be fair, I mostly went here because I was looking for suggestions on making the gravy. I’d already decided to use Lipton’s Beef Onion Soup mix as my dry rub because of my mom’s suggestions. So I can’t speak to the dry rub itself. However, the suggestion to let the “mix” sit overnight per the rub instructions was HUGE. But even before that, selecting the “CHUCK” roast instead of the other meat options is KEY. And the addition of BOTH the beef stock AND chicken stock is genius. Not to mention the secret ingredient – soy sauce. WOW. Thank you for this. I will also try the dry rub but wanted to come here to say THANK YOU.

  6. Im assuming the corn starch goes in the gravy mix, but its not listed under gravy mix

    • The cornstarch doesn’t go in the gravy mix, that’s why it’s not listed in that section. We don’t want to activate it until the end, it’s added in step 2 of gravy preparation, once the roast is done.

  7. I made this tonight and it was a big hit. Great flavor. I love the big chunks of carrots and I used red potatoes. It was delicious and even a bigger hit with the gravy!

  8. Oh feck yah. 🤙

  9. First time ever cooking a pot roast. It turned out perfect and delicious! Have printed this off for future use 🙂

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