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Crockpot classic pot roast with carrots, potatoes, and pearl onions in gravy

Crockpot Classic Pot Roast

The timeless Sunday dinner: a seared chuck roast slow-cooked with potatoes, carrots, and pearl onions in a savory herb gravy. Tender, classic, and completely fuss-free.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 3 lbs chuck roast (1.4kg)
  • 2 tbsp olive oil (30ml) for searing
  • 1.5 tsp salt divided
  • 1 tsp black pepper
  • 1.5 lbs baby potatoes, halved (680g)
  • 4 large carrots, cut in 2-inch chunks (about 3 cups/385g)
  • 1 lb pearl onions, peeled (450g) or 2 large onions, quartered
  • 4 cloves garlic, minced
  • 2 cups beef broth (475ml)
  • 2 tbsp tomato paste (32g)
  • 1 tbsp Worcestershire sauce (15ml)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 2 bay leaves
  • 1 tbsp cornstarch (8g) optional, for thickening the gravy
  • 2 tbsp cold water (30ml) for the slurry, optional

Method
 

  1. Pat the roast dry and season all over with 1 teaspoon of the salt and the pepper. Heat the olive oil in a large skillet over medium-high heat and sear the roast 3 to 4 minutes per side until deeply browned.
  2. Pour a splash of the beef broth into the hot skillet and scrape up all the browned bits. Pour this flavorful liquid into a 6-quart slow cooker.
  3. Place the seared roast in the cooker. Add the remaining broth, tomato paste, Worcestershire sauce, garlic, thyme, rosemary, bay leaves, remaining salt, and the pearl onions. Cover and cook on LOW for 5 hours.
  4. Add the potatoes and carrots around the roast, pushing them into the liquid. Cover and continue cooking on LOW for 3 to 4 more hours (8 to 9 hours total), until the beef shreds easily and the vegetables are tender.
  5. Transfer the roast and vegetables to a platter and cover loosely. Skim fat from the cooking liquid. Whisk the cornstarch into the cold water, stir into the liquid, and cook on HIGH for 15 minutes until thickened. Discard bay leaves and serve the gravy over everything.

Notes

Tips: Sear the roast well; the browned crust is the foundation of the gravy. Cut vegetables into large chunks and add them halfway so they do not turn to mush. Tough, dry beef means it needs more time, not less. No alcohol in this kitchen; tomato paste and Worcestershire provide all the depth.
Storage: Refrigerate up to 4 days in the gravy. Freezes well up to 3 months. Leftover shredded meat makes excellent sandwiches or breakfast hash.
Estimated nutrition: about 520 calories per serving (estimated).