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Crock Pot Roast with Potatoes, Carrots, and Rich Gravy Recipe

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4.1 from 85 reviews

This Crock Pot Roast recipe delivers a tender and flavorful chuck roast cooked low and slow with baby potatoes and carrots, all topped with a rich, savory homemade gravy. A comforting and easy meal perfect for family dinners, where the meat is moist and infused with a delicious blend of spices and hearty vegetables.

Ingredients

Meat and Seasoning

  • 3-4 lb. Chuck Roast (or similar cut like brisket or rump roast)
  • 2 tablespoons flour
  • 4 tablespoons olive oil
  • 2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon black pepper

Gravy

  • 1 cup chicken broth
  • 2 cups beef broth
  • 1 beef bouillon cube (or 1 teaspoon better than bouillon)
  • 1 ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon low sodium soy sauce (can substitute Worcestershire sauce)

Sides

  • 2 ¼ lbs. baby potatoes (cut into halves or thirds unless 1-2 inch size)
  • 2 lbs. whole carrots (peeled and cut into halves or thirds; thick carrots can be halved lengthwise)

End Additions for Gravy

  • 3 tablespoons corn starch
  • 3 tablespoons cold water
  • 2-3 drops Kitchen Bouquet browning and seasoning sauce (optional, for color)
  • 1 tablespoon cold unsalted butter

Instructions

  1. Prepare the Roast: Pat the chuck roast completely dry with paper towels. Combine the brown sugar, salt, garlic powder, onion powder, chili powder, paprika, and black pepper. Massage this seasoning mixture evenly onto all sides of the roast, then sprinkle and rub 2 tablespoons of flour over the meat to coat.
  2. Sear the Roast: Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the roast in the pan and sear each side for 2-3 minutes until a brown crust forms, adjusting the heat as necessary to avoid burning. Remove the roast and set aside.
  3. Prepare the Gravy Base: Whisk together the chicken broth, beef broth, beef bouillon cube, onion powder, garlic powder, and soy sauce. Add some of this mixture to the hot skillet, using a silicone spatula to scrape the browned bits from the bottom and sides for extra flavor. Transfer all gravy liquid to the slow cooker.
  4. Arrange Ingredients in Slow Cooker: Place the seared roast into the slow cooker with the gravy. Cut the baby potatoes into halves or thirds for uniform size (or leave smaller potatoes whole). Peel and cut the carrots into halves or thirds, slicing thick carrots lengthwise if needed. Arrange the potatoes around the roast and top with the carrots. Cover the slow cooker securely with the lid.
  5. Cook the Roast: Cook on high for 5-6 hours or on low for 8-10 hours, avoiding opening the lid to retain heat and moisture. The meat should become tender and the vegetables cooked through during this time.
  6. Remove and Rest: Carefully remove the carrots, potatoes, and roast from the slow cooker and place on a serving platter. Tent with foil to keep warm.
  7. Prepare the Gravy: Using oven mitts, transfer the cooking juices from the slow cooker to a saucepan (or place the crock on the stovetop if safe). Bring the juices to a boil. Whisk together the corn starch and cold water until smooth, then gradually add this slurry to the boiling gravy, whisking continuously to avoid lumps. Reduce heat to low and simmer until thickened.
  8. Finish the Gravy: Optional: add 2-3 drops of Kitchen Bouquet for a richer brown color. Stir in 1 tablespoon cold unsalted butter just before serving to add richness and glossiness.
  9. Season and Serve: Taste the potatoes and carrots and season with salt and pepper as desired. Serve the sliced roast with the vegetables and generous ladles of the thickened gravy.

Notes

  • For the roast, chuck is preferred for its marbling and tenderness after slow cooking, but brisket or rump roast can also be used.
  • Smaller baby potatoes can be left whole; cut larger ones into uniform halves or thirds to ensure even cooking.
  • Keep the slow cooker lid closed during cooking for best moisture and heat retention.
  • Kitchen Bouquet browning sauce is optional for a darker color and enhanced flavor in the gravy.
  • Use cold water to dissolve cornstarch before adding to hot gravy to prevent lumps.

Find it online: https://flavorspath.com/crock-pot-roast-with-potatoes-carrots-and-rich-gravy-recipe/