Ingredients
Scale
- 2.5 pounds chuck roast
- 1 pound potatoes, diced
- 3 carrots, peeled and sliced
- 1 medium yellow onion, diced
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch
- 8 oz sliced mushrooms
Instructions
- Season the roast: Start by generously seasoning your chuck roast with salt and pepper. I like to rub it into the meat, really making sure it gets into all the nooks and crannies. Then place it in the bottom of your crockpot. It’s the foundation of the whole dish, so don’t be shy with the seasoning!
- Add the veggies: Scatter the diced potatoes, carrots, and onion around the roast. The vegetables help to insulate the meat and soak up all those delicious beefy flavors. In the past, I made the mistake of crowding everything on top of the roast—don’t do that! Keeping them around the sides ensures even cooking.
- Make the broth mixture: In a small bowl, whisk together the beef stock, Worcestershire sauce, minced garlic, garlic powder, onion powder, oregano, and thyme. Pour this mixture over the roast and veggies. The herbs will slowly infuse into the beef as it cooks, creating that amazing depth of flavor.
- Slow cook to perfection: Set your crockpot to low for 7 to 8 hours or high for 6 to 7 hours. Low and slow is the way to go if you want truly melt-in-your-mouth meat. One time, I rushed things and cooked it on high—while it was still tasty, the roast wasn’t quite as tender. Trust me, patience pays off!
- Thicken the gravy: About 15 minutes before you’re ready to serve, whisk together the cornstarch and water to make a slurry. Stir it into the crockpot to thicken the juices into a rich gravy. Then, add the mushrooms and cook for an additional 10 to 15 minutes. I’ve tried adding the mushrooms earlier, but they tend to get a little too mushy for my liking—this timing is perfect.
- Serve and enjoy: When it’s done, the roast should be falling apart, and the veggies will be perfectly tender. Serve it warm, ladling plenty of that delicious gravy over everything.
Notes
Serving and presentation ideas
When serving this crockpot pot roast, I love to pile the shredded meat on a large platter and surround it with the tender veggies. It’s a bit rustic, but that’s part of the charm. Garnish with a sprinkle of fresh parsley for a pop of color, and serve with a side of crusty bread to soak up all that gravy. Mashed potatoes also pair perfectly if you’re feeling extra indulgent!
- Prep Time: 15 minutes
- Cook Time: 7-8 hours
- Category: Dinner