Crockpot Pot Roast with Tender Vegetables and Rich Gravy
This crockpot pot roast turns a well-marbled chuck roast, potatoes, carrots, and mushrooms into a complete comfort-food dinner with savory gravy.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 3 pounds beef chuck roast trimmed
- 1 1/2 teaspoons kosher salt divided
- 1/2 teaspoon black pepper divided
- 1 1/2 pounds baby potatoes halved
- 4 medium carrots cut into chunks
- 2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic minced
- 1 teaspoon onion powder
- 8 ounces mushrooms sliced
- 2 tablespoons cornstarch
- 2 tablespoons water cold
Instructions
Instructions
- Season the roast with salt and pepper and place in a 7 quart crockpot. Add the potatoes, carrots and mushrooms around the roast.
- In a small bowl, whisk to combine the beef stock, Worcestershire Sauce, minced garlic onion powder, and remaining salt and pepper.
- Pour the beef stock mixture over the roast and vegetables.
- Place the lid on the crockpot and cook on low for 7 to 8 hours, or on high for 6 to 7 hours.
- 15 minutes before you are ready to serve, whisk to combine 2 tablespoons of cornstarch with 2 tablespoons of water.
- Stir the cornstarch slurry into the gravy, replace the lid, and cook until thickened.
- Transfer the roast and vegetables to a serving platter and spoon the gravy over the top.