Crockpot Pot Roast With Gravy (Print-Friendly Version)
Savory beef chuck slow-cooked with vegetables and finished with rich homemade gravy to comfort any table.
# Ingredients:
→ Main Ingredients
01 -
1.5 to 1.8 kg beef chuck roast
02 -
4 large carrots, chopped
03 -
2 yellow onions, quartered
04 -
4 cloves garlic, minced
→ For Braising
05 -
475 ml low-sodium beef broth
06 -
2 tablespoons Worcestershire sauce
→ For Thickening
07 -
2 tablespoons cornstarch
→ Seasoning
08 -
Kosher salt, to taste
09 -
Freshly ground black pepper, to taste
# Steps:
01 -
Chop carrots into large pieces and quarter the yellow onions. Mince the garlic cloves.
02 -
Generously season the beef chuck roast with kosher salt and freshly ground black pepper on all sides.
03 -
For added flavor, sear the roast in a heavy-bottomed skillet over medium-high heat until all sides develop a deep brown crust.
04 -
Layer the chopped carrots, quartered onions, and minced garlic at the bottom of the slow cooker. Position the seasoned beef roast atop the vegetables.
05 -
Pour beef broth and Worcestershire sauce evenly over the roast and vegetables.
06 -
Cover with the lid and cook on low for 8 hours, or set to high for 4 hours, until the beef is tender and easily shredded.
07 -
Remove the cooked roast and vegetables from the crockpot. In a small bowl, combine cornstarch with an equal amount of cold water to form a slurry. Stir this mixture into the remaining slow cooker liquids. Cover and continue to heat until the gravy thickens.
08 -
Slice or shred the pot roast. Portion with carrots and onions, and drizzle with the rich gravy before serving.
# Notes & Tips:
01 -
For deeper flavor, searing the roast before slow cooking is recommended but not required.