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Crockpot Pot Roast

Crockpot pot roast with fork-tender beef chuck and tender Yukon Gold potatoes in a rich brown gravy made from a seasoned slow-cooker sauce. Slow-cooked on low until completely fall-apart, with carrots and onions cooked right in.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

beef chuck roast
  • 3 lb beef chuck roast Chuck roast cut to fit your slow cooker if needed.
yukon gold potatoes
  • 4 medium Yukon Gold potatoes Quartered.
carrots
  • 4 large carrots Cut into 2-inch pieces.
onion
  • 1 large onion Roughly chopped.
garlic
  • 4 clove garlic Minced.
beef broth
  • 1.5 cup beef broth
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
tomato paste
  • 2 tbsp tomato paste
worcestershire sauce
  • 1 tbsp Worcestershire sauce
onion soup mix
  • 1 packet (1 oz) onion soup mix
dried thyme
  • 1 tsp dried thyme
dried rosemary
  • 1 tsp dried rosemary
garlic powder
  • 0.5 tsp garlic powder For seasoning the roast.
salt
  • 0.5 tsp salt For seasoning the roast.
black pepper
  • 0.25 tsp black pepper For seasoning the roast.
fresh parsley
  • 1 fresh parsley For garnish.

Equipment

  • 1 slow cooker

Method
 

Season and layer
  1. Season the beef chuck roast generously with garlic powder, salt, and black pepper, rubbing to coat all sides. Visual cue: spices should look evenly scattered and slightly matte on the surface.
  2. Place the Yukon Gold potatoes, carrots, and onion in the bottom of the slow cooker. Visual cue: vegetables should form an even bed covering the base.
  3. Set the seasoned chuck roast on top of the vegetables and add the minced garlic over and around it. Visual cue: garlic should be visible rather than hidden under the roast.
Make the slow-cooker sauce
  1. Whisk together beef broth, cream of mushroom soup, tomato paste, Worcestershire sauce, and onion soup mix until smooth. Visual cue: the mixture should look brown and uniform with no large tomato paste lumps.
  2. Pour the sauce over the roast and sprinkle dried thyme and dried rosemary on top. Visual cue: herbs should form a visible layer across the top of the meat.
Slow cook and serve
  1. Cook on low for 8–10 hours (or high for 4–5 hours) until the roast is completely fall-apart tender. Visual cue: the meat should shred with minimal pulling pressure and look moist throughout.
  2. Remove the roast and shred or slice it against the grain. Visual cue: fibers should separate cleanly into pull-apart strands.
  3. Serve the roast with the vegetables and spoon the pan gravy over everything, garnished with fresh parsley. Visual cue: gravy should coat vegetables and pool lightly at the bottom of the serving dish.

Notes

For extra flavor and browner gravy, keep the lid closed during the first 6 hours so the sauce stays concentrated. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or microwave until hot. Freeze cooked roast and vegetables with gravy in a freezer-safe container for up to 3 months (thaw overnight in the fridge). For a lighter option, use low-sodium beef broth and a reduced-sodium cream of mushroom soup if available.