Crockpot Chuck Roast with Gravy
This easy chuck roast recipe is simple to prepare, and you can create a delicious gravy in only 5 minutes!
Ingredients
- 1 (3 lb) beef chuck roast
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, cut into wedges
- 1 cup baby carrots
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup red wine
- 3 cups beef broth
- 1 lb red potatoes (cut into 1.5 inch pieces if large)
- 3 tablespoons flour
Instructions
- Season the chuck roast with salt and pepper on both sides. Heat the oil in a large skillet over medium heat.
- Place the chuck roast in the hot skillet and cook until browned on one side, about 3–4 minutes. Flip and cook for another 3–4 minutes, until browned on the other side.
- Transfer the roast to a crockpot. Add the onion, carrots, thyme, rosemary, red wine, and broth. Cook for 3 hours on high or 6 hours on low. Add the potatoes and continue cooking for 1 hour on high.
- Remove the roast from the crockpot and place on a serving platter. Cover with foil to keep warm.
- Use a ladle to remove 1½ cups of liquid from the crockpot. Pour the mixture into a small saucepan over medium heat. Bring to a boil.
- Meanwhile, put the flour in a small jar along with ⅓ cup water. Shake to combine.
- Pour the flour mixture into the boiling liquid. Whisk constantly for 2 minutes, or until thickened. Taste and season with additional salt as desired. Remove from the heat and serve over pot roast.
Video
Notes
The pot roast should be fork tender when it's done. If the roast doesn't fall apart easily when you stick a fork in it, cook it for another hour on high.
You can use fresh herbs instead of dried, if you'd like. Double the amounts if you are using fresh herbs. You can also substitute Yukon Gold potatoes for the red potatoes. Cut them into 1–2 inch pieces if they are large.
You can also make this recipe in the oven instead of the crockpot. Cook it for 3 hours at 300°F.
Store any leftovers in the refrigerator for up to 5 days. You can also freeze any leftovers for a few months.
Nutrition
Calories: 399kcalCarbohydrates: 15gProtein: 36gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 117mgSodium: 909mgPotassium: 1105mgFiber: 2gSugar: 2gVitamin A: 2239IUVitamin C: 6mgCalcium: 49mgIron: 5mg
Did You Make This Recipe?Please leave a star rating and comment below!