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Isla Marie

Crockpot Roast Recipe

A tender, juicy beef roast slow-cooked with hearty vegetables and savory gravy. This crockpot roast recipe is the ultimate comfort food and perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 8 hours
0 minutes
Total Time 8 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 –4 lbs beef chuck roast trimmed
  • 2 tbsp olive oil
  • 1 large onion sliced
  • 4 carrots cut into chunks
  • 3 –4 potatoes cut into chunks
  • 3 celery stalks chopped
  • 4 garlic cloves minced
  • 2 cups beef broth
  • 1 cup red wine optional but adds rich flavor
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt & pepper to taste

Equipment

  • 6-quart Crockpot / Slow Cooker
  • Large skillet (for browning the meat)
  • Wooden spoon
  • Measuring cups & spoons
  • Ladle for serving

Method
 

  1. Season & Sear the Beef: Pat the roast dry with paper towels. Season generously with salt and pepper. Heat olive oil in a skillet and sear the roast on all sides until browned. This step locks in flavor.
  2. Layer Vegetables: Place onions, carrots, potatoes, and celery at the bottom of the crockpot.
  3. Add the Roast: Place the seared beef on top of the vegetables.
  4. Mix Sauce: In a bowl, whisk together beef broth, red wine, tomato paste, Worcestershire sauce, rosemary, thyme, garlic, and bay leaf. Pour over the roast.
  5. Slow Cook: Cover and cook on low for 8–10 hours or high for 4–6 hours until the beef is fork-tender.
  6. Make Gravy (Optional): Remove roast and vegetables. Mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the cooking liquid. Cook on high for 10–15 minutes until thickened.
  7. Serve & Enjoy: Slice or shred the roast, serve with vegetables and rich gravy on top.

Notes

For extra flavor, add mushrooms along with the vegetables.
If you prefer not to use wine, substitute with additional beef broth.
Leftovers can be stored in the fridge for 3–4 days or frozen up to 3 months.