What the heck is this?
Remember those Sunday dinners at your grandma’s house where the whole place smelled like heaven and you could practically taste the love? This is that, but without standing over a stove for hours. Meet your new favorite lazy Sunday hero: Crockpot Pot Roast with Gravy. We’re talking about a chuck roast so tender it falls apart if you look at it wrong, swimming in rich, velvety gravy alongside perfectly cooked potatoes and carrots. The best part? You literally dump everything in the crockpot, press a button, and go live your life for 8 hours. Come home to a house that smells like a hug and dinner that tastes like you’ve been slaving away all day. Even your mother-in-law will be impressed (and slightly suspicious about how you managed to pull this off).
Why You’ll Love This Recipe
- Zero babysitting required — seriously, set it and literally forget it
- Makes enough to feed an army — hello, leftovers for days
- Comfort food at its absolute finest — like a warm blanket for your soul
- Foolproof gravy — no lumps, no stress, just pure silky goodness
- One-pot wonder — minimal cleanup because ain’t nobody got time for that
- Perfect for meal prep — tastes even better the next day
The Good Stuff You’ll Need
For the Roast:
- 3–4 lb chuck roast (don’t trim the fat — trust the process)
- Salt + black pepper to taste
- 2 tbsp vegetable oil
- 1 large onion, sliced thick
- 4 cloves garlic, smashed (don’t even bother mincing)
The Supporting Cast:
- 1.5 lbs baby potatoes, halved (or regular potatoes cut into chunks)
- 1 lb carrots, cut into 2-inch pieces
- 3 celery stalks, chopped
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp paprika
For the Gravy Magic:
- 2 cups beef broth (low sodium preferred)
- 1 packet onion soup mix (yes, the packet — don’t @ me)
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 3 tbsp cornstarch
- 3 tbsp cold water
For Finishing:
- Fresh parsley, chopped
- Extra salt and pepper to taste
Let’s Do This
Step 1: Sear That Beauty
Heat oil in a large skillet over medium-high heat.
Season your chuck roast generously with salt and pepper — like, really go for it.
Sear the roast on all sides until golden brown, about 3–4 minutes per side. This step is crucial for flavor, so don’t skip it!
Step 2: Crockpot Assembly Time
Toss sliced onions and smashed garlic into your crockpot.
Nestle that beautiful seared roast right on top.
Arrange potatoes, carrots, and celery around the roast like they’re posing for a family photo.
Sprinkle in bay leaves, thyme, rosemary, and paprika.
Step 3: Liquid Gold
In a bowl, whisk together beef broth, onion soup mix, Worcestershire sauce, and tomato paste.
Pour this magical elixir over everything in the crockpot.
Step 4: The Waiting Game
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours.
Resist the urge to peek — every time you lift that lid, you add 15 minutes to cooking time. Your house will smell incredible, but stay strong!
Step 5: Gravy Time
About 30 minutes before serving, carefully remove the roast and veggies to a platter. Cover with foil to keep warm.
Strain the cooking liquid through a fine-mesh strainer into a saucepan (or just fish out the bay leaves if you’re feeling lazy).
Mix cornstarch and cold water in a small bowl until smooth.
Bring the cooking liquid to a simmer over medium heat. Whisk in the cornstarch slurry and cook until thickened, about 3–5 minutes.
Taste and adjust seasoning — more salt? More pepper? You’re the boss.
Step 6: Serve and Bask in Glory
Slice or shred the roast (it should practically fall apart).
Arrange on plates with the vegetables and smother everything in that gorgeous gravy.
Sprinkle with fresh parsley because we’re fancy like that.
Serving Suggestions
Serve with fluffy dinner rolls or crusty bread for sopping up every drop of gravy.
A simple side salad cuts through all that richness perfectly.
Pair with a glass of red wine if you’re feeling sophisticated, or a cold beer if you’re keeping it real.
Switch It Up
Go Fancy: Add a splash of red wine to the cooking liquid and swap regular potatoes for fingerlings.
Herb Lover: Fresh herbs are game-changers — try fresh thyme and rosemary in the last hour of cooking.
Veggie Boost: Throw in some mushrooms, parsnips, or turnips for extra flavor and nutrition.
Spice It Up: A pinch of cayenne or red pepper flakes gives it a subtle kick.
Make-Ahead Tips
This baby actually tastes better the next day — the flavors have time to get to know each other.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Reheat gently on the stove with a splash of broth to loosen things up.
The gravy might thicken in the fridge — just thin it out with a little broth or water when reheating.
Questions People Actually Ask
Q: Can I use a different cut of meat? A: Chuck roast is king for this recipe, but beef brisket or bottom round roast work too. Just stick with tougher cuts that benefit from long, slow cooking.
Q: My gravy is too thin/thick. Help! A: Too thin? Mix more cornstarch with cold water and whisk it in. Too thick? Add more broth until it’s perfect.
Q: Can I prep this the night before? A: Absolutely! Sear the meat and prep all ingredients the night before. In the morning, just dump everything in the crockpot and go.
Q: What if I don’t have onion soup mix? A: No problem! Use 1 tsp garlic powder, 1 tsp onion powder, 2 tsp beef bouillon granules, and 1/4 tsp dried thyme instead.
Q: Can I cook this on high if I’m short on time? A: Yes, but LOW is better for maximum tenderness. HIGH works in a pinch — just reduce the time to 4–5 hours.
Print
Crockpot Pot Roast with Gravy: The Ultimate Set-It-and-Forget-It Sunday Dinner
- Total Time: 1 minute
- Yield: 6–8 servings 1x
Description
Remember those Sunday dinners at your grandma’s house where the whole place smelled like heaven and you could practically taste the love? This is that, but without standing over a stove for hours. Meet your new favorite lazy Sunday hero: Crockpot Pot Roast with Gravy. We’re talking about a chuck roast so tender it falls apart if you look at it wrong, swimming in rich, velvety gravy alongside perfectly cooked potatoes and carrots. The best part? You literally dump everything in the crockpot, press a button, and go live your life for 8 hours. Come home to a house that smells like a hug and dinner that tastes like you’ve been slaving away all day. Even your mother-in-law will be impressed (and slightly suspicious about how you managed to pull this off).
Ingredients
For the Roast:
- 3–4 lb chuck roast (don’t trim the fat — trust the process)
- Salt + black pepper to taste
- 2 tbsp vegetable oil
- 1 large onion, sliced thick
- 4 cloves garlic, smashed (don’t even bother mincing)
The Supporting Cast:
- 1.5 lbs baby potatoes, halved (or regular potatoes cut into chunks)
- 1 lb carrots, cut into 2-inch pieces
- 3 celery stalks, chopped
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp paprika
For the Gravy Magic:
- 2 cups beef broth (low sodium preferred)
- 1 packet onion soup mix (yes, the packet — don’t @ me)
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 3 tbsp cornstarch
- 3 tbsp cold water
For Finishing:
- Fresh parsley, chopped
- Extra salt and pepper to taste
Instructions
Heat oil in a large skillet over medium-high heat.
Season your chuck roast generously with salt and pepper — like, really go for it.
Sear the roast on all sides until golden brown, about 3–4 minutes per side. This step is crucial for flavor, so don’t skip it!
Toss sliced onions and smashed garlic into your crockpot.
Nestle that beautiful seared roast right on top.
Arrange potatoes, carrots, and celery around the roast like they’re posing for a family photo.
Sprinkle in bay leaves, thyme, rosemary, and paprika.
In a bowl, whisk together beef broth, onion soup mix, Worcestershire sauce, and tomato paste.
Pour this magical elixir over everything in the crockpot.
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours.
Resist the urge to peek — every time you lift that lid, you add 15 minutes to cooking time. Your house will smell incredible, but stay strong!
About 30 minutes before serving, carefully remove the roast and veggies to a platter. Cover with foil to keep warm.
Strain the cooking liquid through a fine-mesh strainer into a saucepan (or just fish out the bay leaves if you’re feeling lazy).
Mix cornstarch and cold water in a small bowl until smooth.
Bring the cooking liquid to a simmer over medium heat. Whisk in the cornstarch slurry and cook until thickened, about 3–5 minutes.
Taste and adjust seasoning — more salt? More pepper? You’re the boss.
Slice or shred the roast (it should practically fall apart).
Arrange on plates with the vegetables and smother everything in that gorgeous gravy.
Sprinkle with fresh parsley because we’re fancy like that.
Notes
Serve with fluffy dinner rolls or crusty bread for sopping up every drop of gravy.
A simple side salad cuts through all that richness perfectly.
Pair with a glass of red wine if you’re feeling sophisticated, or a cold beer if you’re keeping it real.
- Prep Time: 20 minutes
- Cook Time: 4–5 hours
Nutrition
- Calories: ~520 kcal
- Fat: ~22g
- Carbohydrates: ~28g
- Protein: ~45g