The Best Crockpot Pot Roast

overhead view of pot roast on platter with carrots and potatoes

4.96 from 21 votes

The Best Crockpot Pot Roast

Try this Crockpot Pot Roast if you want to serve tender beef, perfectly cooked vegetables and the best gravy ever! Made with red wine and herbs for so much flavor.

Prep Time45

Cook Time6

Total Time6 45

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 628kcal

Author: Nora from Savory Nothings

Ingredients

1 (3 pound) chuck roast
2 teaspoons salt
cracked black pepper to taste
2 tablespoons oil
1 yellow onion peeled and sliced into thin wedges
2 cloves garlic peeled and minced
1 tablespoon tomato paste
1 teaspoon Italian seasoning
¾ cup red wine
1 tablespoon Worcestershire sauce
2 cups beef broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 pound carrots peeled and cut into 2" chunks
4 sticks celery cut into 2" pieces
1.5 pounds Yukon Gold potatoes peeled and cut into large chunks
2 tablespoons cornstarch
2 tablespoons cold water

Instructions

Pat 1 (3 pound) chuck roast dry with paper towels, then season with 2 teaspoons salt and cracked black pepper all over. Heat 2 tablespoons oil in large skillet over medium-high, brown roast 3-4 minutes on all sides. Pour about ¼ cup of beef broth in your crock, then place browned roast in crock.
In the same skillet over medium heat, sauté 1 yellow onion (sliced) until softened, about 4-5 minutes. Stir in 2 cloves garlic (minced), 1 tablespoon tomato paste and 1 teaspoon Italian seasoning. Then, pour ¾ cup red wine into skillet, scraping off any browned bits. Allow to simmer until reduced and thickened, 2-3 minutes.
Spread onion mixture over roast in slow cooker. Combine 1 tablespoon Worcestershire sauce and 1 ¾ cups beef broth, then pour into the crock as well. Add 2 sprigs fresh rosemary and 4 sprigs fresh thyme, then cover and cook on LOW for 3-4 hours (please read notes on cooking times).
Open slow cooker and add 1 pound carrots (peeled and cut into 2" chunks), 4 sticks celery (cut into 2" pieces) and 1.5 pounds Yukon Gold potatoes (peeled and cut into large chunks) around roast. Close lid again and cook on LOW for another 3-4 hours, until vegetables and meat are tender (please read notes on cooking times).
Remove vegetables and meat and keep warm on a serving platter. Discard herbs. Combine 2 tablespoons cornstarch and 2 tablespoons cold water and stir into juices left in crockpot. Cook without the lid on HIGH for about 10-15 minutes, until thickened. You can also transfer juices with cornstarch slurry to a pot and simmer on the stove for 5-6 minutes.
Tear meat into pieces, discarding any fatty tissue. Place back on serving platter, smother in gravy and serve!

Video

Notes

Ingredient notes

Chuck roast – Boneless or bone-in both work; bone-in adds extra flavor.
Worcestershire sauce – Adds depth; sub with soy sauce if needed.
Red wine – Use a dry red like Merlot or Cabernet Sauvignon; broth works as a non-alcoholic option.
Italian seasoning – Balanced herb blend; sub with parsley, thyme, rosemary, and a little oregano.
Tomato paste – Boosts richness; optional but highly recommended.
Beef broth – Stick to beef broth for the best depth of flavor.
Cornstarch – Easiest way to thicken the gravy; do not skip dissolving in cool water before adding to hot gravy!

Recipe tips

Sear the roast – Essential for deep, rich flavor—don’t skip this step!
Add veggies later – Prevents mushy potatoes and carrots.
Cook on low – Gives the best melt-in-your-mouth texture.
Thicken the gravy separately – Cornstarch works best when added at the end.
Taste before serving – Adjust seasoning as needed for the best flavor.

Storage tips

Make ahead – Sear the roast and prep the onions the night before for an easy morning start.
Leftovers – Store in an airtight container in the fridge for up to 3 days.
Freezing – Freeze meat and gravy for up to 3 months; thaw overnight in the fridge. Avoid freezing carrots/potatoes as they get mushy.

Nutrition