There’s something incredibly comforting about coming home to the aroma of a slow-cooked meal, and this Crock Pot Roast recipe brings back fond memories of family dinners. Growing up, Sundays were reserved for family gatherings, and the star of the show was often a succulent roast, tender and full of flavor. This recipe reminds me of those days, bringing warmth and a sense of nostalgia to our kitchen.
One of the beauties of this Crock Pot Roast is its versatility. While the recipe calls for a chuck roast, you can easily substitute it with other cuts such as brisket or bottom round, depending on your preference or what you have on hand. The combination of spices, from garlic powder to paprika, creates a rich, savory flavor that permeates the meat and vegetables, making each bite a delightful experience.
To make this dish even more personal, I like to experiment with the ingredients. Sometimes I swap the baby potatoes for sweet potatoes, adding a hint of sweetness that complements the savory elements beautifully. Other times, I add a splash of red wine to the beef broth for a deeper, more robust flavor. The low sodium soy sauce can be replaced with Worcestershire sauce for a different twist, adding a slightly tangy note that pairs well with the richness of the roast.
What I love most about this recipe is its simplicity and the minimal hands-on time required. After a brief preparation, the slow cooker does all the work, allowing you to go about your day. Whether you’re spending time with family, running errands, or simply relaxing, you can rest assured that a delicious, hearty meal is waiting for you.
This Crock Pot Roast is perfect for those busy weekdays or leisurely weekends when you want a comforting meal without spending hours in the kitchen. Serve it with a side of crusty bread to soak up the flavorful gravy, and you have a meal that’s sure to impress and satisfy everyone at the table.
Preparing the Crock Pot Roast
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Ingredients
- 2 cups beef broth
- ½ teaspoon black pepper
- 2-3 drops Kitchen Bouquet browning and seasoning sauce (optional for color)
- 1 teaspoon EACH: salt, garlic powder, onion powder, chili powder, paprika
- 3 tablespoons corn starch mixed with 3 tablespoons cold water
- 1 ½ teaspoons onion powder
- 2 lbs. whole carrots, cut into halves or thirds
- 2 tablespoons flour
- 3-4 lb. Chuck Roast
- 1 teaspoon garlic powder
- 1 teaspoon garlic powder
- 1 tablespoon cold unsalted butter
- 1 teaspoon low sodium soy sauce (or Worcestershire sauce)
- 2 ¼ lbs. baby potatoes, halved or quartered
- 3 teaspoons brown sugar
- 4 tablespoons olive oil
- 1 beef bouillon cube (or 1 teaspoon better than bouillon)
- 1 cup chicken broth
Directions
- Dry the roast with a paper towel and rub the seasoning mix on all sides. Coat the roast with flour.
- In a large pan, heat olive oil over medium-high heat. Sear the roast on all sides for 2-3 minutes until a brown crust forms. Remove from the heat and set aside.
- Mix the gravy ingredients. Pour a bit into the skillet used for searing and scrape up any browned bits. Transfer everything to the slow cooker with the roast and its juices.
- Cut the potatoes into halves or thirds if large. Peel and cut carrots into halves or thirds, or slice lengthwise if thick.
- Place the potatoes around the roast and top with carrots. Secure the lid and cook on high for 5-6 hours or on low for 8-10 hours.
- Carefully transfer the roast, potatoes, and carrots to a serving platter and cover with foil.
- To make the gravy, pour juices from the crock into a saucepan (or place stovetop-safe crock directly on the stove). Bring to a boil. Mix cornstarch and water, then gradually whisk into the juices. Lower heat and simmer until thickened. Add Kitchen Bouquet for color, if desired, and swirl in cold butter before serving.
- Season the potatoes and carrots with salt and pepper, if desired, and serve.
Storing Suggestions:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the roast, potatoes, and carrots in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs:
Can I use a different cut of meat for this recipe?
Yes, you can use other cuts of beef like brisket or bottom round roast. However, cooking times may vary depending on the cut and size of the meat.
What if I don’t have a beef bouillon cube?
If you don’t have a beef bouillon cube, you can use 1 teaspoon of beef base or better than bouillon. Alternatively, you can substitute with an additional cup of beef broth.
Is there a substitute for the Kitchen Bouquet browning sauce?
If you don’t have Kitchen Bouquet, you can skip it or use a bit of soy sauce or Worcestershire sauce for added color and flavor.
How can I make this recipe gluten-free?
To make this recipe gluten-free, use a gluten-free flour blend for coating the roast and ensure the beef bouillon and other ingredients are certified gluten-free.
Can I add other vegetables to the crock pot roast?
Yes, you can add other vegetables like celery, parsnips, or mushrooms. Just make sure to cut them into large pieces so they don’t overcook and become mushy.
What’s the best way to reheat leftovers?
To reheat leftovers, place them in a covered oven-safe dish and warm in a 350°F oven until heated through. You can also reheat them in a microwave or on the stovetop over medium heat.
Crock Pot Roast
Ingredients
- 1 teaspoon garlic powder
- 2 tablespoons flour
- 4 tablespoons olive oil
- ½ teaspoon black pepper
- 3 tablespoons corn starch + 3 tablespoons cold water
- 2 lbs. whole carrots cut into halves or thirds
- 1 cup chicken broth
- 1 teaspoon low sodium soy sauce can sub Worcestershire
- 3-4 lb. Chuck Roast see notes for other cut options
- 1 ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons brown sugar
- 1 teaspoon EACH: salt garlic powder, onion powder, chili powder, paprika
- 2 ¼ lbs. baby potatoes see notes
- 2 cups beef broth
- 1 beef bouillon cube or 1 tsp better than bouillon
- 2-3 drops Kitchen Bouquet browning and seasoning sauce optional: gives it a darker color
- 1 tablespoon cold unsalted butter
Instructions
- Pat the roast dry and rub the seasoning mix on all sides, then coat with flour.
- Heat olive oil in a large pan over medium-high. Once hot, sear the roast on all sides for 2-3 minutes until a brown crust forms. Remove from heat and set aside.
- Mix the gravy ingredients. Pour a bit into the skillet used for searing and scrape up any browned bits. Transfer everything to the slow cooker with the roast and its juices.
- Cut potatoes in halves or thirds if large. Peel and cut carrots into halves or thirds, or slice lengthwise if thick.
- Arrange potatoes around the roast and top with carrots. Secure the lid and cook on high for 5-6 hours or low for 8-10 hours.
- Carefully transfer the roast, potatoes, and carrots to a serving platter and cover with foil.
- Prepare the gravy:
- Pour juices from the crock into a saucepan (or place stovetop-safe crock directly on the stove). Bring to a boil. Mix cornstarch and water, then gradually whisk into the juices. Lower heat and simmer until thickened. Add Kitchen Bouquet for color, if desired, and swirl in cold butter before serving.
- Season potatoes and carrots with salt and pepper, if desired, and serve.
