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.
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.
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.
Make-Ahead Method
- Combine gravy ingredients ahead of time.
- Prepare carrots and wash/dry the potatoes, but don’t cut the potatoes until ready to cook.
- Sear the meat just before cooking or skip that step and place unseared meat in the crock pot with the gravy and carrots.
- Refrigerate for up to 1 day, then cooked as outlined, but 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.
- This recipe is in The Cozy Cookbook on page 89!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Stovetop Safe Crock Pot
- Rubbermaid Containers with lids– I always use these to combine my corn starch + cold water.
- Instant Read Meat Thermometer -Internal Temperature of the roast should be 145° prior to serving.
- Fat Separator -with strainer on the top and a bottom release. Any fat in the gravy rises to the top and you can dispense just the gravy into the gravy boat and leave out the fat.
- Gravy Boat– I have/love this one. It has a candle on the bottom to keep it warm!
Try These Next
- Chili Con Carne
- Chicken Pot Pie with Biscuits
- Chicken Parmesan
- Chicken Marsala
- Chicken Spaghetti
- Chicken Stew
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 Facebook, Instagram, and Pinterest!
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.](https://thecozycook.com/wp-content/uploads/2021/05/Crock-Pot-Roast-f-200x200.jpg)
Crock Pot Roast
Ingredients
- 3-4 lb. Chuck Roast, see notes for other cut options
- 2 tablespoons flour
- 4 tablespoons olive oil
Meat Seasoning:
- 2 teaspoons brown sugar
- 1 teaspoon EACH: salt, garlic powder, onion powder, chili powder, paprika
- ½ teaspoon black pepper
Gravy:
- 1 cup chicken broth
- 2 cups beef broth
- 1 beef bouillon cube, or 1 tsp better than bouillon
- 1 ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon low sodium soy sauce, can sub Worcestershire
Sides:
- 2 ¼ lbs. baby potatoes, see notes
- 2 lbs. whole carrots, cut into halves or thirds.
For the End:
- 3 tablespoons corn starch + 3 tablespoons cold water
- 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
• 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.
This recipe is in The Cozy Cookbook on page 89!
WOW! Best pot roast I ever made.
I am soo happy that it was a hit Joan, thank you so much!!
I only have russet potatoes on hand. Any suggestions? Should I cut them into quarters?
Thank you in advance.
Hi Elisia! If you cut them to roughly the same size you should be good to go! 🙂 Enjoy!
Great 1. I worked the gravy real hard until it was smooth as glass. The butter made a huge difference. This one is a keeper, Steve
Nice work Stephen, I’m so happy it’s a keeper! Thanks so much for the review!❤️
This was delish. I put a good sear on the roast so did not need the kitchen bouquet. I also waited until the last 2 hours of cooking before adding the potatoes and carrots. The carrots came out perfect, not mushy. Next time I will add some rough cut onions. So yummy!
Nice work Shay! I always love how the carrots come out too. Thanks so much for the great comments and review!❤️
I’m making this pot roast now & I know it’ll be delicious! I’ve made so many of your recipes thus far & no one holds a candle to you!
I just bought your cookbook (my 1st one ever) at62yrs old & I can’t wait to get it. Your recipes are so easy & they all come out tasting so delicious!
I’m definitely a fan, Keri
HI Keri!! I am soooo thrilled that you are loving the recipes and that you purchased the cookbook!! Your first one, that is amazing! You really made my day, I appreciate your support so much, thank you!! 🙂 -Stephanie ❤️❤️❤️
The sauce doesn’t cover the carrots. Will it still cook all the way?
Yes, you’ll just want to keep the lid on! They’ll definitely cook. 🙂
Not sure if I reviewed before but I have to say this is my go to recipe for the perfect pot roast!! I prefer 8-10 hrs on low. Sometimes I forget to thicken the gravy with cornstarch at the end but no one minds !! I do make a side of mashed potatoes & yes I’m aware I’m pouring potatoes over potatoes:) Back in the day I’d always use a seasoning packet & it wasn’t bad. This recipe tastes a whole lot better tho!!! Ty for sharing I just turned on my crackpot & this will be a nice dinner on a cold day!!!
I’m so happy you’re enjoying this pot roast so much! It really is the ultimate comfort food. Thanks so much for the great comments and for taking the time to leave a review!🩷
This was so delicious! I made it twice in one week! My grocery store carries smaller 2lb roasts. Do you think I could cook two? I would leave out the potatoes for more room.
Hi Ginny! Yes, you can cook two 2-lb. roasts using the same method!
I love this recipe! It’s the only one I use now. I just got a insta pot. Could you tell me how long it should cook in a pressure cooker? Thank you!
Hi Carol! I’m so happy that you loved the recipe! I haven’t tested this in an Instant Pot. ❤️
So I’m preparing the night before . Do I wear the roast still or save that step for tomorrow before I start the roast ? Also I do not have the beef Bouillon I have the chicken Bouillon can that be used in replacement. I’m desperate because everything is closed already .
Hi! You’ll want to sear just before cooking, (not ahead of time), and yes, you can use chicken bouillon instead! It was nearly midnight my time when this came through, so apologies for the delay. Merry Christmas!!