When the weather cools down or you just need a comforting, hands-off dinner, Crock Pot Beef Roast is here to save the day. This slow-cooked classic is rich, tender, and infused with flavor thanks to hours of low and slow cooking. It’s a true family favorite—kids love the juicy beef and soft carrots, and you’ll love how easy it is to throw together in the morning and forget about it until dinner.
This recipe turns a humble chuck roast into melt-in-your-mouth deliciousness with just a few pantry staples. Pair it with mashed potatoes, egg noodles, or crusty bread to soak up all that savory gravy. 
What You’ll Need
Ingredients:
- 3–4 lb beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 1 packet (or 1 tablespoon) beef bouillon or beef base
- 1 yellow onion, sliced
- 4 carrots, peeled and cut into chunks
- 1½ lbs baby potatoes (or regular potatoes, chopped)
- 2 cups beef broth
- 2 tablespoons cornstarch + 2 tablespoons water (optional, for gravy)
Pro Tips for Success
- Sear the roast first – It adds a deep, savory flavor that’s worth the extra 5 minutes.
- Layer veggies on the bottom – This prevents them from getting too mushy.
- Don’t overfill your slow cooker – Leave at least 1 inch at the top for air circulation.
- Low and slow = the best – 8 hours on low gives you the most tender results.
- Let it rest before shredding – The juices will redistribute for extra flavor.
Tools You’ll Need
- 6-quart slow cooker
- Cutting board
- Chef’s knife
- Large skillet (for searing)
- Tongs
- Small bowl (for cornstarch slurry, optional)
Substitutions & Variations
- No chuck roast? Use brisket or bottom round (but chuck is best for tenderness).
- Make it gluten-free: Check your Worcestershire and bouillon brands.
- Add red wine – Replace ½ cup of the broth with dry red wine for depth.
- Want extra gravy? Double the broth and make a larger cornstarch slurry at the end.
Make Ahead Tips
- Prep the veggies and seasoning mix the night before.
- Sear the meat and refrigerate it overnight, ready to throw into the crock pot in the morning.
How to Make Crock Pot Beef Roast
1. Season & Sear the Roast
Pat the beef dry and season with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large skillet and sear the roast on all sides until browned (about 3–4 min per side).
2. Layer Ingredients in the Slow Cooker
Place onions, carrots, and potatoes in the bottom of the slow cooker. Lay the seared roast on top.
3. Add Broth & Flavorings
Pour beef broth over the roast. Add Worcestershire sauce and beef bouillon or base on top.
4. Slow Cook Until Tender
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the roast is fork-tender.
5. Thicken Gravy (Optional)
Remove roast and veggies. In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp water. Add to the remaining liquid in the slow cooker and stir. Cover and cook on high for 5–10 minutes to thicken.
6. Shred, Serve & Enjoy!
Shred roast or slice into chunks. Return to gravy or serve plated with veggies. Garnish with chopped parsley if desired.
Leftovers & Storage
- Fridge: Store in an airtight container up to 4 days.
- Reheat: Gently on the stove or microwave with a splash of broth.
- Freeze: Cool completely, then freeze roast and gravy together in a container or bag for up to 2 months.
Let’s Get Cozy
This Crock Pot Beef Roast is everything a comfort meal should be—hearty, flavorful, and low-stress. Whether it’s a Sunday dinner or a weeknight “set it and forget it” meal, it’s bound to become a family favorite.
Leave a comment if you try it! I’d love to hear how your crew liked it and if you added any of your own twists! 
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