Description
This Crock Pot Beef Chuck Roast is a comforting, slow-cooked dish featuring tender beef infused with garlic, onions, and herbs, served with savory carrots and potatoes, all topped with a rich homemade gravy. Perfect for family dinners, it offers a hearty meal that’s easy to prepare and full of flavor.
Ingredients
Scale
- 3 to 4 pounds of beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 medium carrots, cut into chunks
- 4 medium potatoes, cut into chunks
- 2 tablespoons cornstarch (for thickening the gravy)
- 2 tablespoons water (for cornstarch slurry)
Instructions
- Start by patting the beef chuck roast dry with paper towels. This helps to achieve a nice sear.
- Season the roast generously with salt and black pepper on all sides.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the roast to the skillet.
- Sear the roast for about 4-5 minutes on each side until it develops a rich brown crust. This step enhances the flavor of the meat.
- Once seared, remove the roast from the skillet and set it aside on a plate.
- In the same skillet, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant, being careful not to burn it.
- Transfer the sautéed onions and garlic to the bottom of the crock pot.
- Next, add the chopped carrots and potatoes to the crock pot, spreading them evenly over the onions and garlic.
- Place the seared roast on top of the vegetables in the crock pot.
- In a mixing bowl, combine the beef broth, red wine (if using), Worcestershire sauce, dried thyme, and dried rosemary. Stir well to combine.
- Pour the broth mixture over the roast and vegetables in the crock pot, ensuring that the roast is mostly submerged in the liquid.
- Cover the crock pot with its lid and set it to cook on low for 8-10 hours or on high for 4-6 hours. The longer cooking time on low will yield more tender meat.
- Once the cooking time is complete, carefully remove the roast from the crock pot and place it on a cutting board. Let it rest for about 10-15 minutes before slicing.
- While the roast is resting, strain the cooking liquid from the crock pot into a saucepan using a fine-mesh strainer. This will separate the solids from the liquid.
- In the saucepan, bring the strained liquid to a simmer over medium heat.
- In a small bowl, mix the cornstarch and water together to create a slurry.
- Once the liquid is simmering, slowly whisk in the cornstarch slurry. Continue to whisk until the gravy thickens, which should take about 2-3 minutes.
- If the gravy is too thick, you can add a little more beef broth or water to reach your desired consistency. Season with additional salt and pepper to taste.
- Slice the rested roast into thick pieces and arrange them on a serving platter.
- Surround the roast with the cooked carrots and potatoes from the crock pot.
- Drizzle the thickened gravy over the sliced roast and vegetables, ensuring everything is well-coated.
- Serve hot, garnished with fresh herbs if desired, and enjoy your delicious crock pot roast with gravy!
Notes
- For added flavor, consider marinating the roast overnight with your favorite herbs and spices.
- Feel free to customize the vegetables based on your preferences or what you have on hand.
- Prep Time: 20 minutes
- Cook Time: 480 minutes