I slow-cook a hearty beef roast in the crock pot until it’s fall-apart tender, then finish it off with a rich, savory gravy. It’s a comforting, hands-off meal that fills the house with mouthwatering aromas.

Why You’ll Love This Recipe

I adore this recipe because it’s effortless yet delivers full-on comfort food flavors. The slow cooker does all the work—infusing the meat with herbs and aromatics—while the gravy turns the drippings into the perfect sauce. It’s ideal for busy days or cozy family dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef roast (chuck, rump, or pot roast)
Onion, sliced
Carrots, cut into chunks
Celery stalks, chopped
Garlic cloves, minced
Beef broth or stock
Worcestershire sauce
Tomato paste (optional)
Fresh thyme or rosemary sprigs
Salt and pepper
Cornstarch or flour (for thickening gravy)

Directions

Season the roast generously with salt and pepper.
In a hot skillet, sear the roast on all sides until nicely browned—this adds flavor and color.
Transfer the roast to the crock pot.
Add the onions, carrots, celery, garlic, and herbs around the meat.
Pour in beef broth, Worcestershire sauce, and tomato paste if using, ensuring the liquid comes about halfway up the roast.
Cover and cook on LOW for 8–10 hours (or HIGH for 4–5 hours) until the roast is fork-tender.
Remove the roast and vegetables, covering them to keep warm.
Strain the cooking liquid into a saucepan.
Mix cornstarch or flour with a bit of cold water to create a slurry, then whisk it into the hot pan juices over medium heat.
Cook until the gravy thickens. Season to taste with salt and pepper.
Slice or shred the roast, serve with veggies, and generously drizzle with gravy.

Servings and timing

Servings: 6
Prep time: ~20 minutes (including searing)
Cook time: 8–10 hours on LOW (or 4–5 hours on HIGH)
Total time: 8–10 hours (or around 5 hours on HIGH)

Variations

Use diced potatoes in the crock pot for a one-pot meal.
Replace herbs with a bay leaf and dried Italian seasoning.
Substitute red wine for some of the broth for deeper flavor.
Add mushrooms or pearl onions for more veggie variety.

Storage/reheating

Storage: I refrigerate leftovers in an airtight container for up to 4 days.
Freezing: I freeze the shredded meat and gravy separately in freezer bags for up to 3 months.
Reheating: I gently warm the roast and veggies together in a covered saucepan or microwave; I reheat the gravy separately and pour it over the dish just before serving.

FAQs

Can I use any cut of beef for this crock pot roast?

I prefer cuts like chuck roast or rump roast because they’re affordable and become tender with slow cooking. Leaner cuts can dry out, though cooking them gently on LOW helps.

Do I have to sear the roast before slow cooking?

Searing isn’t mandatory, but I always do it—this caramelizes the outside and enhances the overall flavor of both the meat and gravy.

How can I thicken the gravy without cornstarch?

I sometimes make a roux by stirring a bit of flour into melted butter before whisking it into the juices. Alternatively, simmering the liquid uncovered helps reduce and thicken it naturally.

Can I leave the roast on HIGH all day instead of LOW overnight?

Yes—cooking on HIGH for about 4–5 hours works well if I’m short on time, but LOW gives me more flexibility and slightly more tender results.

What’s the best way to slice the roast?

I slice against the grain for tender, easy-to-chew pieces. For fork-tender results, shredding works beautifully too.

Conclusion

I truly enjoy how this Crock Pot Roast with Gravy offers maximum flavor for minimal effort. It’s a comforting, reliable meal that warms both the kitchen and the soul. I hope this becomes a staple in my and your home—it’s just that good.