Crockpot Beef Pot Roast
A tender and flavorful crockpot beef pot roast with classic veggies, perfect for family gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 3 to 4 pounds chuck roast well-marbled for the most tender results
- 1 tablespoon olive oil for browning; use avocado oil for a neutral option
- 1 large onion, thickly sliced sweeps sweetness into the sauce
- 4 cloves garlic, smashed aromatics that deepen the gravy
- 4 large carrots, cut into chunks classic roast partner
- 3 stalks celery, chopped for savory balance; omit for low-FODMAP
- 2 cups beef broth low-sodium is fine
- 1 cup dry red wine (optional) adds complexity; replace with extra broth if omitted
- 2 tablespoons tomato paste deepens color and umami; can substitute with ketchup
- 2 teaspoons Worcestershire sauce savory punch; soy sauce can substitute
- 2 sprigs fresh rosemary or 1 teaspoon dried herbs
- 2 sprigs thyme or 1 teaspoon dried herbs
- Salt and freshly ground black pepper to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water to thicken if desired
Instructions
Preparation
- Season the roast generously with salt and pepper.
- Heat olive oil in a heavy skillet over medium-high heat until shimmering; brown the roast on all sides, about 3-4 minutes per side.
- Transfer the roast to the crockpot.
- Add the onion, garlic, carrots, and celery around the meat.
Cooking
- In the same skillet, pour in the wine to deglaze, scraping up browned bits.
- Whisk in the tomato paste, Worcestershire sauce, and beef broth.
- Pour this rich liquid over the roast into the crockpot.
- Nestle in rosemary, thyme, and bay leaves.
- Cover and cook on low for 8 hours, or on high for 4-5 hours.
- Remove the roast and vegetables to a cutting board.
- Skim excess fat from the liquid in the crockpot.
- If you prefer a thicker gravy, stir in the cornstarch slurry and cook on high for 10–15 minutes until glossy.
Serving
- Slice or shred the roast against the grain, spoon the gravy over, and serve warm.
Notes
This recipe fills your home with comforting aromas and serves well with mashed potatoes or buttered noodles. Consider creative variations like herb swaps or a dairy-free adaptation.