Go Back

Easy Crock Pot Beef Roast (Slow Cooker Pot Roast)

No ratings yet
A classic slow cooker beef roast that delivers fork-tender, juicy meat and savory homemade gravy with minimal effort. Layer onions and a well-seasoned beef roast in your crock pot, add broth, and let it slowly transform into a comforting dinner perfect for any day of the week. The rich drippings cook down into an irresistible gravy for serving.
Print Recipe Pin Recipe
Cook Time 8 hours
Total Time 8 hours
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 1 beef roast 2-3 lb
  • 1 large onion sliced
  • 2 cups beef broth
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon thyme
For the Gravy (optional)
  • 2 tablespoons flour
  • 1/4 cup cold water

Equipment

  • Slow cooker/Crock pot
  • Cutting board
  • Chef's knife
  • Paper towels
  • Sauté pan
  • Whisk
  • Serving platter

Method
 

  1. Remove the beef roast from its packaging and pat it dry thoroughly using paper towels.
  2. Slice the onion into thick pieces and arrange them in an even layer on the bottom of the slow cooker. Set the beef roast on top of the onions.
  3. Season the roast with kosher salt, pepper, garlic salt, and thyme. Pour the beef broth around the roast, avoiding pouring it directly on top.
  4. Cover with the lid and cook in the slow cooker for 6 hours on high, or 8 hours on low.
  5. Carefully transfer the roast from the slow cooker to a serving platter and allow it to rest for 15 minutes. Spoon some of the drippings or prepared gravy over the roast before serving.
  6. To make gravy, skim the fat from the drippings and add the remaining liquid to a sauté pan. Heat over medium-low and simmer until reduced by a third. If necessary, stir together the flour and cold water to make a slurry, then whisk it into the pan to thicken the gravy. Season with additional salt and pepper to taste.

Nutrition

Calories: 485kcal

Notes

A marbled chuck roast works best for tender and juicy results. If you'd like to add potatoes or carrots, place them around the roast during the final 3–4 hours of cooking so they don't become too soft. Leftovers store well in the refrigerator in airtight containers for up to four days. Reheat the roast gently with a splash of broth to keep it moist, and whisk leftover gravy on the stove top to restore smoothness. Freezing is not recommended, as the texture may turn grainy after thawing. Serve slices of beef over mashed potatoes, noodles, or roasted root vegetables for a comforting meal.

Tried this recipe?

Let us know how it was!