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The Ultimate Fall-Apart Tender Classic Crockpot Pot Roast with Root Vegetables and Rich Gravy

Close-up of tender shredded pot roast served with chunks of carrots and potatoes in rich brown gravy.
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This recipe delivers the ultimate comfort food: a fall-apart tender beef chuck roast slow-cooked with potatoes and carrots in a savory liquid, finished with a simple, rich gravy. It is an easy family dinner perfect for any day.

Ingredients

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  • 3 lb beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 cup beef broth
  • 1 packet (0.87 oz) dry onion soup mix
  • 1 tablespoon Worcestershire sauce
  • 3 large carrots, cut into 2-inch pieces
  • 1.5 lbs small red potatoes, halved
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Instructions

  1. Pat the chuck roast dry with paper towels. Rub the entire roast with salt, pepper, garlic powder, onion powder, and dried thyme.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 2-3 minutes per side. This step builds flavor for your best pot roast gravy.
  3. Transfer the seared roast to the basin of your slow cooker.
  4. Pour the beef broth over the roast. Sprinkle the dry onion soup mix evenly over the top. Add the Worcestershire sauce.
  5. Arrange the carrots and potatoes around the roast. Do not stir.
  6. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and falls apart easily.
  7. Carefully remove the roast and vegetables from the slow cooker and place them on a serving platter. Cover to keep warm.
  8. For the gravy, skim any excess fat from the liquid remaining in the slow cooker.
  9. In a small bowl, whisk together the cornstarch and cold water until smooth.
  10. Pour the cornstarch slurry into the slow cooker liquid. Whisk well.
  11. Cover and cook on HIGH for 10-15 minutes, or until the gravy thickens. Stir occasionally.
  12. Slice or shred the beef. Serve immediately with the vegetables and spoon the rich gravy over the meat.

Notes

  • Searing the beef before slow cooking is essential for developing deep flavor in the meat and the final gravy.
  • For Ina Garten style richness, substitute half of the beef broth with dry red wine before slow cooking.
  • If you prefer a thicker roast, use 3 tablespoons of cornstarch instead of 2.

Nutrition

Find it online: https://mdlatdmm.com/classic-pot-roast-fall-apart-tender-crockpot/