Crockpot Pot Roast with Vegetables and Mushroom Gravy Recipe

Introduction

This comforting crockpot pot roast is perfect for a cozy dinner with tender meat and flavorful vegetables all cooked low and slow. It’s a simple one-pot meal that delivers rich, hearty flavors with minimal effort.

Ingredients

• 2.5 pounds chuck roast
• 1 pound potatoes, diced
• 3 carrots, peeled and sliced
• 1 medium yellow onion, diced
• 1 cup beef stock
• 2 tablespoons Worcestershire sauce
• 1 tablespoon minced garlic
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons cornstarch
• 8 oz sliced mushrooms

Instructions

1. Step 1: Season the chuck roast with salt and pepper, then place it in a 7-quart crockpot. Arrange the diced potatoes, sliced carrots, and diced onion around the roast.
2. Step 2: In a small bowl, whisk together the beef stock, Worcestershire sauce, minced garlic, garlic powder, onion powder, dried oregano, and dried thyme. Pour this mixture evenly over the roast and vegetables.
3. Step 3: Cover the crockpot with the lid and cook on low for 7 to 8 hours, or on high for 6 to 7 hours. Cooking low and slow will yield a more tender roast.
4. Step 4: About 15 minutes before serving, combine the cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Stir this into the crockpot until well mixed.
5. Step 5: Add the sliced mushrooms to the crockpot, replace the lid, and cook for an additional 10 to 15 minutes until the gravy thickens. Serve the pot roast warm with the vegetables and gravy.

Tips & Variations

• For added flavor, sear the chuck roast in a hot pan before placing it in the crockpot.
• Feel free to swap potatoes for sweet potatoes or add parsnips for a different vegetable twist.
• If you prefer a thicker gravy, increase the cornstarch to 3 tablespoons.
• Fresh herbs like rosemary can be added for an aromatic boost.

Storage

Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of beef stock if needed to loosen the gravy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this pot roast?

Yes, other tough cuts like brisket or rump roast work well in slow cooking and will become tender after several hours in the crockpot.

Can I freeze leftovers of the pot roast?

Absolutely. Cool leftovers completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Crockpot Pot Roast with Vegetables and Mushroom Gravy Recipe

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★★★★★

4.5 from 612 reviews

This classic Crockpot Pot Roast recipe delivers tender, flavorful beef with hearty vegetables in a rich gravy. Perfect for an easy and comforting meal, the slow-cooked chuck roast becomes melt-in-your-mouth tender, while the potatoes, carrots, onions, and mushrooms absorb all the savory flavors.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 7 hours
• Total Time: 7 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 2.5 pounds chuck roast

Vegetables

• 1 pound potatoes, diced
• 3 carrots, peeled and sliced
• 1 medium yellow onion, diced
• 8 oz sliced mushrooms

Liquids & Sauces

• 1 cup beef stock
• 2 tablespoons Worcestershire sauce

Seasonings

• 1 tablespoon minced garlic
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper

Thickening Agent

• 2 tablespoons cornstarch

Instructions

1. Season the roast: Generously season the chuck roast with salt and black pepper on all sides. Place it into a 7-quart crockpot as the base of your dish.
2. Add vegetables: Arrange the diced potatoes, sliced carrots, and diced onion evenly around the roast within the crockpot, creating a flavorful bed for the meat to cook on.
3. Prepare cooking liquid: In a small bowl, thoroughly whisk together the beef stock, Worcestershire sauce, minced garlic, garlic powder, onion powder, dried oregano, and dried thyme. Pour this savory mixture over the roast and vegetables, ensuring everything is well coated.
4. Cook low and slow: Cover the crockpot with its lid and cook the roast on low heat for 7 to 8 hours for tender, flavorful results. Alternatively, use the high setting and cook for 6 to 7 hours if pressed for time.
5. Thicken the gravy: About 15 minutes before serving, mix 2 tablespoons cornstarch with 2 tablespoons cold water in a small bowl until smooth to create a slurry. Pour this slurry into the crockpot and stir well to incorporate.
6. Add mushrooms and finish cooking: Add the sliced mushrooms on top, replace the lid, and continue cooking for an additional 10 to 15 minutes. This will thicken the gravy and cook the mushrooms through.
7. Serve warm: Once the gravy has thickened and mushrooms are tender, serve the pot roast hot with the vegetables and gravy spooned over the top for a hearty, comforting meal.

Notes

• For extra flavor, sear the chuck roast in a hot skillet for 3-4 minutes per side before adding to the crockpot.
• You can substitute baby potatoes for diced potatoes to save prep time.
• Adjust seasoning to taste before serving, adding more salt or pepper if needed.
• The slower cooking method on low yields more tender and flavorful meat.
• This pot roast keeps well and tastes great as leftovers the next day.

Keywords: crockpot pot roast, slow cooker beef roast, easy pot roast recipe, comfort food, slow cooked beef, tender pot roast