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Crockpot Meat Roast

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A hearty, slow-cooked beef roast simmered with vegetables, broth, and herbs until fork-tender, finished with a rich homemade gravy.

Ingredients

  • 1.5–2 kg beef chuck roast (or similar slow-cooking cut)
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 large onion, sliced or chunked
  • 3–4 garlic cloves, minced or smashed
  • 2 cups beef broth
  • 1/2 cup red wine (optional)
  • 4–5 large carrots, cut into chunks
  • 6–8 potatoes (Yukon gold, red, or baby), halved or whole
  • 2 celery stalks (optional)
  • 1–2 tsp dried thyme
  • 1–2 tsp dried rosemary
  • 2 tbsp cornstarch (or flour) for gravy
  • Water or additional broth for slurry

Instructions

  1. Pat the beef roast dry and season generously with salt and pepper.
  2. Heat oil in a skillet over medium-high and sear the roast on all sides until deeply browned.
  3. Place onions and garlic in the bottom of the crockpot and set the roast on top.
  4. Deglaze the skillet with broth and optional wine, scraping browned bits, then pour into the crockpot.
  5. Add carrots, potatoes, and celery around the roast and sprinkle with thyme and rosemary.
  6. Cover and cook on Low for 8 hours or High for 6 hours until very tender.
  7. Remove roast and vegetables to a serving platter.
  8. For gravy, transfer 1–2 cups of cooking liquid to a saucepan. Whisk cornstarch with water/broth to form a slurry and stir into the liquid. Simmer until thickened.
  9. Shred or slice the roast, serve with vegetables, and pour gravy over top.

Notes

  • Searing adds depth of flavour but can be skipped if short on time.
  • Add potatoes later if you prefer firmer texture.
  • Use gluten-free thickener like arrowroot for a gluten-free gravy.
  • Vegetables may become very soft if cooked on High setting.

Nutrition

Find it online: https://thefamilycooking.com/crockpot-meat-roast/