Crockpot Roast
Experience the ultimate comfort with this mouthwatering Crockpot Roast! Slow-cooked to perfection, this dish boasts melt-in-your-mouth tenderness thanks to a rich blend of savory herbs and a splash of hearty beef broth. Let your slow cooker do the magic while you savor the delicious aroma filling your home!
Prep
15
min
Cook
420
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 small onion, diced
- 1 onion soup mix
🥩Meat & Seafood(2)
- beef broth
- 1 chuck roast
🥛Dairy & Eggs(1)
- butter and flour for rouxoptional
🍯Sauces & Condiments(1)
- 1 ranch packet
📦Other(3)
- 1 brown gravy mix
- petite carrots (quantity of your choosing)optional
- salt, pepper, garlic, onion powder, and steak seasoning
👨🍳 Instructions
- 1
Put chuck roast in the crockpot.
- 2
Season both sides with salt, pepper, garlic, onion powder, and steak seasoning.
- 3
Empty a ranch packet, brown gravy mix, and onion soup mix into the crockpot.
- 4
Dice 1 small onion and add it to the crockpot.
- 5
Add petite carrots (quantity of your choosing).
- 6
Cover in beef broth.
- 7
Cook on high for 6-7 hours (longer if it’s a larger roast).
- 8
If you want your gravy thicker, make a quick roux with butter and flour and add to the broth 10-15 minutes before serving.
💡 Pro Tips
- ✓Sear the chuck roast in a hot pan for 2-3 minutes per side before placing it in the crockpot to develop a Maillard crust, which adds hundreds of new flavor compounds that slow cooking alone can't produce since crockpots rarely exceed 210°F.technique210°F max temp
- ✓Choose a chuck roast with visible marbling and a thick collagen band running through it, since collagen converts to gelatin only after prolonged exposure to 160-180°F heat, which is what makes the meat fall-apart tender rather than dry.ingredient160-180°F
- ✓Cut carrots and onions into large 2-inch chunks rather than small dice so they don't disintegrate during the 6-7 hour cook, since cellulose breakdown accelerates significantly after 4 hours at crockpot temperatures.technique2-inch pieces
- ✓When making the roux to thicken the gravy, cook equal parts butter and flour for a full 2 minutes over the broth's heat before whisking in liquid, as this cooks out the raw flour taste and activates the starch granules for proper thickening.technique1:1 ratio, 2 minutes
- ✓Let the roast rest for 10 minutes before shredding so the muscle fibers can reabsorb the gelatin-rich juices, preventing a dry, stringy texture when you pull it apart.timing10 minutes
Share this recipe
Prep
15
min
Cook
420
min
Serves
4
people
Level
beginner
Share this recipe
Crockpot Roast
Experience the ultimate comfort with this mouthwatering Crockpot Roast! Slow-cooked to perfection, this dish boasts melt-in-your-mouth tenderness thanks to a rich blend of savory herbs and a splash of hearty beef broth. Let your slow cooker do the magic while you savor the delicious aroma filling your home!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 small onion, diced
- 1 onion soup mix
🥩Meat & Seafood(2)
- beef broth
- 1 chuck roast
🥛Dairy & Eggs(1)
- butter and flour for rouxoptional
🍯Sauces & Condiments(1)
- 1 ranch packet
📦Other(3)
- 1 brown gravy mix
- petite carrots (quantity of your choosing)optional
- salt, pepper, garlic, onion powder, and steak seasoning
👨🍳 Instructions
- 1
Put chuck roast in the crockpot.
- 2
Season both sides with salt, pepper, garlic, onion powder, and steak seasoning.
- 3
Empty a ranch packet, brown gravy mix, and onion soup mix into the crockpot.
- 4
Dice 1 small onion and add it to the crockpot.
- 5
Add petite carrots (quantity of your choosing).
- 6
Cover in beef broth.
- 7
Cook on high for 6-7 hours (longer if it’s a larger roast).
- 8
If you want your gravy thicker, make a quick roux with butter and flour and add to the broth 10-15 minutes before serving.
💡 Pro Tips
- ✓Sear the chuck roast in a hot pan for 2-3 minutes per side before placing it in the crockpot to develop a Maillard crust, which adds hundreds of new flavor compounds that slow cooking alone can't produce since crockpots rarely exceed 210°F.technique210°F max temp
- ✓Choose a chuck roast with visible marbling and a thick collagen band running through it, since collagen converts to gelatin only after prolonged exposure to 160-180°F heat, which is what makes the meat fall-apart tender rather than dry.ingredient160-180°F
- ✓Cut carrots and onions into large 2-inch chunks rather than small dice so they don't disintegrate during the 6-7 hour cook, since cellulose breakdown accelerates significantly after 4 hours at crockpot temperatures.technique2-inch pieces
- ✓When making the roux to thicken the gravy, cook equal parts butter and flour for a full 2 minutes over the broth's heat before whisking in liquid, as this cooks out the raw flour taste and activates the starch granules for proper thickening.technique1:1 ratio, 2 minutes
- ✓Let the roast rest for 10 minutes before shredding so the muscle fibers can reabsorb the gelatin-rich juices, preventing a dry, stringy texture when you pull it apart.timing10 minutes