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