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Easy Crockpot Roast with Gravy Recipe

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3.8 from 12 reviews

  • Author: Sara
  • Total Time: 8 hours 50 minutes
  • Yield: 6 servings

Description

This Easy Crockpot Roast With Gravy is a comforting, hearty meal perfect for busy days. Tender boneless chuck roast cooks low and slow with baby potatoes, carrots, and onions, infused with savory beef broth, garlic, and Italian seasoning. Finished with a rich homemade gravy, it’s a classic, foolproof dish that melts in your mouth and pairs perfectly with a simple side salad or crusty bread.

Ingredients

Vegetables

  • 1 pound chopped carrots
  • 1 1/2 pounds baby potatoes
  • 1 yellow onion, peeled and chopped

Meat

  • 2-3 pound boneless chuck roast

Liquids & Fats

  • 2 cups beef broth
  • 1 tablespoon butter or oil
  • 3 tablespoons balsamic vinegar

Seasonings

  • 1 tablespoon minced garlic
  • 1 teaspoon onion powder
  • 1 tablespoon Italian seasoning
  • 1 1/2 teaspoons Kosher salt, plus more to taste
  • 1/2 teaspoon black pepper

Optional For Gravy

  • 2 tablespoons cornstarch or arrowroot powder
  • 2 tablespoons water (for slurry)

Instructions

  1. Prepare vegetables and place in crockpot: Peel and chop the carrots and yellow onion. Arrange the chopped carrots, baby potatoes, and onion evenly in the bottom of the crockpot. This will form a flavorful bed for the roast to sit on.
  2. Add the roast and liquids: Place the boneless chuck roast on top of the vegetables. Pour in the beef broth, then add the butter or oil and balsamic vinegar over the roast and vegetables.
  3. Season the roast: Sprinkle minced garlic, onion powder, Italian seasoning, Kosher salt, and black pepper evenly over the roast to ensure full flavor penetration during cooking.
  4. Slow cook until tender: Set the crockpot to low heat and cook for 8 to 9 hours. The roast is done when it easily shreds apart with a fork. If still tough, continue cooking until fork-tender. Once done, shred the roast into larger pieces for serving.
  5. Make the optional gravy: To make gravy, transfer two cups of cooking juices from the crockpot to a small saucepan. Heat over medium until it comes to a boil. In a separate bowl, mix cornstarch or arrowroot powder with 2 tablespoons of water to create a slurry. Slowly whisk the slurry into the boiling juices, then reduce heat to low and simmer for 2-3 minutes until thickened. Taste and adjust salt if needed.
  6. Serve and enjoy: Spoon the shredded roast and vegetables onto plates and generously drizzle with the thickened gravy for a comforting and delicious meal.

Notes

  • For best results, use a 2-3 pound boneless chuck roast for tenderness and flavor.
  • If you prefer thicker gravy, increase the cornstarch slurry gradually while simmering.
  • Feel free to swap baby potatoes for regular potatoes cut into chunks.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
  • You can add additional vegetables like celery or parsnips for variation.
  • Prep Time: 20 minutes
  • Cook Time: 8 hours 30 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://sarabaking.com/easy-crockpot-roast-with-gravy-recipe/