The Cozy Cook

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.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

Try These Next

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

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

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

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

Crock Pot Roast

5 from 4 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
  • 1/4 cup cold water + 3 tablespoons corn starch, to thicken the gravy at the end

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

Sides:

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

Instructions

  • Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast.
  • Spread 1 Tbsp. flour on each side of the roast.
  • 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. (I like to give the sides a quick sear as well.) Remove from heat and set aside.
  • Whisk together the gravy ingredients and add it to the slow cooker, followed by the pot roast and any juices.
  • 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 cuts can be sliced in half to create two thinner cuts.
  • 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 low for 8-10 hours or on high for 5-6.
  • 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 gentle boil. Combine 3 Tbsp. corn starch with 3 Tbsp. cold water and whisk to combine. 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. 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

Leave a Comment & Rate this Recipe

Your email address will not be published. Required fields are marked *

Click the Stars to Rate This Recipe




9 comments on “Crock Pot Roast (with Gravy!)”

  1. Loved it! Very tender meat, gravy was excellent.

  2. .Great recipe! I had to do the copycat rolls twice since I cooked them a little too long the first time. Thank you for sharing!

  3. As always Stephanie…everything I make from your recipes is always amazing!! Im telling you..Food Network is missing out. You need to be the next Food Network star. I love how you go step by step with your pictures so as we follow the recipe we can see if it looks like yours. Your recipes have lifted my spirits on my hardest day and they never disappoint. This Pot Roast was spot on and I followed your recipe to the “T”. Thank you for being so awesome at what you do!
    Blessings
    Donna

    • Hi Donna! I am SO happy to hear that you loved this Pot Roast!!! Your kinds words REALLY made my day, it is so nice to know that my recipes have helped you out, thank you SO much for taking the time to share these lovely thoughts. It means a LOT. Have a wonderful rest of your week! ❤️ -Stephanie

  4. So delicious! The meat was so tender ( used a Rump Roast) and the vegetables were cooked to perfection. I’m making pot roast sandwiches for lunch this week with the leftovers!

    • I’m so happy that you enjoyed it Jessica and the sandwiches sound like SUCH a great idea!! Especially if you have some leftover gravy to go along with it! 🙂 Thank you so much for taking the time to leave this review!! -Stephanie

As Seen On…