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Fork-tender chuck pot roast with carrots and softened onion wedges under brown onion gravy.
CookingPassion

Crockpot Pot Roast with Onion Gravy

Cook crockpot pot roast with chuck beef, onions, carrots, and a simple gravy. Includes cut selection, tenderness checks, and an easy stovetop finish.
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Prep Time 25 minutes
Cook Time 9 hours 10 minutes
Total Time 9 hours 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb (1.36 kg) boneless beef chuck roast, fully thawed and cut into 2 similar pieces
  • 1 tablespoon neutral cooking oil
  • 2 large yellow onions, cut into thick wedges
  • 4 medium carrots, cut into 2-inch pieces
  • 4 garlic cloves, smashed
  • 2 tablespoons tomato paste
  • 1 cup (240 ml) low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ¾ teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water

Equipment

  • 6-quart slow cooker
  • Large heavy skillet
  • Instant-read thermometer
  • Small saucepan

Method
 

  1. Prepare the base. Place the onions, carrots, and garlic in the slow cooker. Pat the thawed chuck dry and season all sides with the measured salt and pepper.
  2. Sear the roast. Heat the oil in a skillet over medium-high heat. Brown the two pieces of beef on several sides, working one at a time if the pan is small. Transfer the browned meat to the insert over the vegetables.
  3. Build the cooking liquid. Lower the skillet heat and stir in the tomato paste for 30 seconds. Add the broth and scrape up the browned bits. Pour into the slow cooker, then add the Worcestershire sauce, thyme, and bay leaf.
  4. Cook until it yields. Cover and cook on LOW for about 8–9 hours or HIGH for 5–6 hours. The beef should separate easily with a fork. Although whole-muscle beef has a minimum of 145°F (63°C) plus a 3-minute rest, chuck pot roast needs much longer cooking for tenderness. Check both pieces.
  5. Separate the juices. Transfer the tender meat and vegetables to a covered dish. Remove the bay leaf. Pour the cooking liquid into a saucepan and skim off excess surface fat. If the roast needs a few more minutes of resting, keep it covered while making the gravy.
  6. Thicken and serve. Bring the cooking liquid to a simmer. Stir the slurry again and whisk it in gradually, simmering until the gravy coats a spoon. Stop adding slurry when the thickness suits you. Taste, pull the beef into large pieces, and spoon the gravy over the meat and vegetables.

Notes

25 minutes prep; about 8–9 hours on LOW or 5–6 hours on HIGH, plus 10 minutes to finish the gravy. Timings vary by appliance; check doneness as described in the method. The card time uses the upper end of LOW cooking plus the finishing stage.
Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F (32°C). Store at 40°F (4°C) or below for 3–4 days. Reheat on the stove or in the microwave to 165°F (74°C); do not reheat cold leftovers in the slow cooker.
Freeze the beef in its gravy for up to 3 months for best quality. The cooked carrots may soften further. Thaw in the refrigerator and reheat covered with a splash of broth if the gravy has thickened.