Crockpot Pot Roast Recipe

Why I Love This Recipe

I love how effortlessly this recipe comes together. I just throw everything in the crockpot, let it cook low and slow, and come back hours later to a fully satisfying meal. The beef practically falls apart with a fork, and the potatoes and carrots soak up all that savory gravy. It’s perfect for busy days when I want something hearty with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2.5 pounds chuck roast
1 pound potatoes, diced
3 carrots, peeled and sliced
1 medium yellow onion, diced
1 cup beef stock
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons cornstarch
8 oz sliced mushrooms

Directions

1. I start by seasoning the chuck roast with salt and pepper, then placing it in my 7-quart crockpot. I arrange the potatoes, carrots, and diced onion around the roast.

2. In a small bowl, I whisk together the beef stock, Worcestershire sauce, minced garlic, garlic powder, onion powder, oregano, and thyme. I pour this mixture over the roast and vegetables.

3. I cover the crockpot with the lid and cook on low for 7–8 hours (or high for 6–7 hours), but I find the low setting makes the meat even more tender.

4. About 15 minutes before serving, I whisk 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. I stir it into the crockpot to help the gravy thicken.

5. I add the sliced mushrooms, cover again, and let everything cook for another 10–15 minutes until the gravy is thick and glossy. Then I serve it hot.

Servings and Timing

This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 6 hours
Total time: 6 hours 10 minutes

Variations

When I want to change things up, I swap the potatoes for sweet potatoes or skip them entirely and serve the roast over mashed potatoes. I’ve also added parsnips or turnips for an earthier flavor. If I want even deeper flavor, I take the extra step of searing the roast before placing it in the crockpot—it’s optional, but it adds richness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. When reheating, I use the microwave for convenience—about 2 to 3 minutes, stirring halfway through. For longer storage, I freeze portions in freezer-safe containers for up to 3 months. I just keep in mind that the vegetables may soften a bit after freezing.

FAQs

Do I have to sear the roast before adding it to the crockpot?

No, I’ve made it both ways. Searing adds flavor, but if I’m short on time, I skip it and it still turns out delicious.

Can I make this ahead of time?

Yes, I fully cook it without adding the mushrooms or cornstarch. I store it in the fridge right in the crockpot, then reheat it the next day and finish the last step just before serving.

What kind of potatoes work best?

I use russet, Yukon gold, or red potatoes. I usually don’t peel them—just give them a rinse and chop. They hold up well during the long cook time.

Can I make this without mushrooms?

Of course. I add them near the end for extra texture and umami, but the dish is just as good without them.

How do I prevent the vegetables from becoming mushy?

I cut the veggies into large, chunky pieces. They hold their texture better this way during the long cooking time.

Conclusion

This Crockpot Pot Roast is the kind of recipe I turn to when I need something warm, filling, and easy. It delivers fork-tender beef, flavorful vegetables, and a rich gravy that’s perfect for soaking up with bread or serving over mashed potatoes. With minimal prep and maximum comfort, it’s a true classic in my kitchen.