Best Ever Crock Pot Roast Recipe + Video
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Our Best Ever Crock Pot Roast With Gravy is a savory, soulful Sunday dinner with flavor to spare! Prep this slow cooker pot roast recipe in just 5 minutes! Bulky and beefy, each tender mouthful is perfectly seasoned with a slew of herbs and spices for the ultimate family meal.
My slow cooker pot roast recipe is so easy that you don’t even need a video tutorial – but check it out anyway just to get a glimpse of the delicious meal you’re about to enjoy!
This recipe is perfect for busy weeknights and a great way to create an epic Sunday supper. You’re going to love the depth of flavor.
Best Ever Crock Pot Roast With Gravy
The best chuck roast crock pot recipe takes just a little work and gives you a lot of flavor in return.
The first time you make it, you won’t believe how much flavor it actually has.
This is sure to be one of the best things you eat this year. (and the delicious gravy pairs perfectly with the delicious roast!)
Good thing you clicked on this slow cooker pot roast recipe – because that’s exactly what I have here! It’s so simple, yet so scrumptious!
So what else is for dinner? Classic mashed potatoes, creamy cheesy mac and cheese, and fluffy dinner rolls? Sounds delicious!!
Ingredient Notes & Substitutions
- Chuck Roast – When you’re cooking for a long time, cuts with a high percentage of fat are always best.
Those cuts come from the shoulder muscles and are beautifully marbled. They also hold up well to heat without breaking down, which is exactly what we want.
- Balsamic Vinegar – I love the tangy Mediterranean flair that comes with balsamic!
But, for a delicious twist that no one expects, you could replace the balsamic with red wine.
Try both and see what you like best – and be sure to tell me when you do! - Beef Stock – While this stock most obviously matches with the meat that we’re cooking, that doesn’t mean that you don’t have any other options!
Chicken or vegetable stock can almost always be used in its place. - Dried Rosemary, Bay Leaves, & Parsley – I actually do recommend using dried herbs for crockpot roast with gravy!
You get great, concentrated flavor that seeps into the meat while the whole thing slowly cooks. - (Optional) Xanthan Gum – A fantastic thickener for roasts, soups, and stews of all sizes – and it’s low carb! It helps you to get a thick, creamy gravy without flour.
Tips & Tricks For Making Chuck Roast In A Crockpot
- Bulk With Veggies – Who doesn’t love vegetables with their pot roast? Onions, potatoes, and carrots are your usual suspects.
If you decide to add these to your crock pot pot roast, then you’ll need to adjust the cook time – cook on low for 7-8 hours. - Make It On The Stovetop – Use a Dutch oven for best results! After searing the meat, reduce to a simmer, cover, and cook on a low heat for 7-8 hours.
Test the meat periodically and remove from heat once the roast is pull-apart tender. - Avoid a Tough Roast – Usually, if your roast is tough, it needs to cook a little longer!
But you also need to be sure to let the meat rest before slicing into it to let those juices redistribute throughout the meat.
Otherwise, it’ll all leak out, and all of that waiting will have been for nothing!
Storing and Reheating Leftover Crockpot Roast With Gravy
Cooked beef should be stored in an airtight container and eaten within 4 days. Keep the meat stored with the gravy – it just gets better overnight!
You have a couple of options for reheating.
Reheating in the oven on a lower heat with a bit of a beef broth bath will help it to come to temperature without drying out – tent with aluminum foil if you do.
Microwaving is always a choice, of course, but do so in small 15 second bursts until warmed through. Try adding a bit of beef broth to the bowl with this method as well.
Crockpot Roast With Gravy FAQ.
It takes around 4 hours and 20 minutes to get that tremendously tender roast. But the chuck roast crock pot time will vary, as always, depending on the exact cut of meat and which model of crockpot you’re using.
So let your fork be your guide! When you can easily pull the meat apart, it’s likely ready to go.
You don’t have to, but it makes a HUGE difference in flavor! The meat retains moisture and gets a wonderful texture.
If you don’t want to, however, you can go ahead and put your chuck roast in a crockpot with everything aside from the xanthan gum and parsley and proceed from there.
It doesn’t necessarily need to be covered – a couple of cups of beef broth (or whichever broth you’ve chosen) will do.
But you do need liquid! It’s the best way to retain moisture and flavor without drying out the meat in the slow cooking process.
This classic comfort food makes a large portion that gives you enough leftovers for the next day. Store leftovers in an airtight container once they’ve cooled, and keep them in the fridge.
You can reheat it the next time you want to eat it in a large skillet or put this classic pot roast back into the crock pot for a slower cooking time. Reheating juicy pot roast on a cold night is the perfect dinner recipe!
Since this roast is fork tender and drenched with delicious rich gravy, using the leftovers to make your own French Dip sandwich sounds divine. You can add the flavorful pot roast to a hoagie bun and put some cheese on top of the meat as well.
This is just one idea. You can also use this flavorful roast the same way that you made it. Pair it with pearl onions, golden brown potatoes, and a slice of homemade bread. Sounds like the perfect Sunday dinner to me!
Enjoy!
With love, from our simple kitchen to yours.
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Best Ever Crock Pot Beef Pot Roast Recipe + Video
Ingredients
- 3 pounds boneless chuck roast
- 1 tablespoon kosher salt
- 1 teaspoon black ground pepper
- 2 tablespoons extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 cups beef stock
- 2 dried bay leaves
- 1 tablespoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon xanthan gum, optional
- chopped flat-leaf Italian parsley, for garnish, optional
Instructions
- Rinse the roast in cold water and pat dry with paper towels. Remove any hard fat. Season both sides of the roast with the salt and pepper.
- Warm a Dutch oven or large heavy-bottomed pot over medium-high heat.
- Add olive oil to the pot and sear both sides of the roast, about 3-5 minutes per side. Add bay leaves to your slow cooker. I like to use a 6-quart oval for this recipe.
- Remove the roast from the pot and place it on top of your bay leaves in your slow cooker. Pour the balsamic vinegar, beef stock, rosemary, garlic powder, and onion powder into the pot. Bring to a boil. Stir occasionally, using a wooden spatula to scrape the browned bits from the bottom of the pot.
- Once the liquid comes to a boil, pour into the slow cooker over the roast. Cover. Cook on high for 3 to 4 hours (until the roast is pull-apart tender) or 6-8 hours on low. When it is done the meat will pull apart with barely any effort. If you have to put muscle into it, let it cook another hour.
- Remove the bay leaves. Use 2 forks to break the roast into chunks. Remove any large pieces of fat.
- If you prefer to serve your roast in an au jus, it is ready to serve as is. To turn the au jus into a gravy, sprinkle the xanthan gum over the roast and stir to combine. Garnish with parsley if desired. Serve and enjoy!
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2020, updated and republished November 2023
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can you do this in an instant pot?
I made mine in my instant pot! I used the Sear function to brown the meat and then poured all the ingredients in over the roast. Then I switched to Slow Cook function.
I made this tonight and it’s reeeeeeeeally good! I made mashed potatoes and carrots on the side.
I cannot see which brand stock you like – would you mind sharing ?
Click on the words “Beef Stock” where she talks about things being her favorites. It’s a link to Amazon.
Now, if I could get the videos (I’m a visual learner)to play I’d be a happy camper.
So yummy….. making it for the second time tonight.
Loved it!!
My wife sent me a link for this so I'm guessing she wanted to try it. Its preped and in the slow cooker now. Smells good already. I'll let you know how she likes it.
Made this for dinner last side with a side of roasted brussel sprouts and mashed potatoes. Delish! A keeper recipe!
I made mine in a crockpot, on high temp, 3.5lb chuck roast, took 4.5hrs, Absolutely delicious and easy to make, Thank You!
WOW! I just made this tonight. First time ever making a chuck roast. Mine was just over 3 1/2 lbs and I cooked it for 4 hours and 15 minutes. It was amazing!! Omg my husband was blown away. Delicious, tender, easy to make! I also made mashed potatoes as a side. Which I also made in a slow cooker. Dueling slow cookers tonight! Phenomenal!
Hi… I'm slow cooking a 2.47 lb pot roast now .. Can I cook on High for 2 hours and turn it down to low for the next 2 1/2 hrs to be ready?
The biggest cut I could find was 1.5 lbs. I bought 2 of them. I have the 6 qt pot the recipe calls for but 1 pc covers the entire bottom. Can I stack 1 pc on top of the other in the crock pot and cook them that way? Will it still cook right or won't that work?
What would be the cooking time in a crockpot for 5lb chuck?
Anybody try prepping this the night before? Wondering if that’s an option-
Thanks
Yes I do it all the time and throw it in before I go to work
Trying this recipe today. Where do I find xanthan gum, never heard of this before. Never recall seeing it in a grocery store either
Hi Elizabeth,
The xanthan gum is optional, it is a low carb thickener used in Keto recipes. You can use plain flour to make the gravy. Hope this helps! Enjoy and let us know how it goes!
TSRI Team Member,
Holli
This is my go to recipe for easy and delicious pot roast! The flavors are perfect.
Hi Chloe,
This is one of our favorites, we are so happy you enjoyed it! Have a wonderful day!
TSRI Team Member,
Holli
If I cook this in a heavy pot, do you remove the beef and add the x-gum to thicken at the end of just stir it in on the roast?!
PHENOMENAL!!!! This is my 4th time making it.
can I prep this the night before and then just cook the next day
This was a hit in our house. My only modifications were
I used both balsamic vinegar and red wine (full amount of both).
Lots more garlic powder (love it here).
Beef cubes and water as I didn’t realize we were out of broth until too late.
I doubled the meat (hungry family) but made sure to lay them flat across the bottom of the crockpot as much as possible and flip them over in a couple of hours.
I used the XG for the thickener (daughter is gluten free) and I did end up using more than what the recipe called for but I did a little at a time with breaks in between to ensure I didn’t make it too thick. Also, I removed the beef (before breaking it up with the fork) to make it easier to mix up.
Over mashed potatoes or rice (done both ways here) and everyone is happy!
Hi Trish,
We are happy you and your family enjoyed it! I love making this for Sunday dinner, and I always double the roast because my family loves it. Have a great day!
TSRI Team Member,
Holli
Would carrots and potatoes cook well with this recipe?
This crock pot roast recipe was so easy to make and turned out absolutely delicious! Five stars!