Crockpot 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!
Crockpot Roast With Gravy
The best chuck roast crock pot recipe takes just a little work and gives you a lot of flavor in return.
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!
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.
With love, from our simple kitchen to yours.
Other Easy Recipes
Crockpot Roast with Gravy + Video
- 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
- 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!
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 2022
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