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Plate with slices of roast beef served with cooked carrots, potatoes, celery, and onions in gravy.

Crockpot Pot Roast

This crockpot pot roast is rich with savory, slow-cooked flavor and makes a complete, one pot meal with potatoes, carrots, and celery. The prep work is minimal but you still get a comforting and delicious dinner.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Servings: 6 Servings
Author: Carlee

Ingredients

  • 4 pound beef chuck roast
  • 1½ teaspoons salt
  • 1½ teaspoons ground black pepper
  • 6 medium gold potatoes
  • 1 large yellow onion
  • 4 stalks celery
  • 16 ounces baby carrots
  • 16 ounces beef broth
  • 2 cups water
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons cornstarch optional

Instructions

  • Place the 4 pound beef chuck roast in the bottom of the crockpot and sprinkle with 1½ teaspoons salt and 1½ teaspoons ground black pepper.
  • Roughly chop the 1 large yellow onion, 6 medium gold potatoes, and 4 stalks celery into bite sized pieces.
  • Place the chopped vegetables along with the 16 ounces baby carrots in the crockpot, tucking them into any open spaces around the roast.
  • Add the 16 ounces beef broth 2 cups water, and 1 Tablespoon Worcestershire sauce to the pot.
  • Cover and cook on high for 4-6 hours or low for 7-8 hours or until the beef is fork tender.
  • Remove the roast from the crockpot and place on a cutting board. Either allow it to rest for about 10 minutes if you plan to slice it or just break it up into chunks with a fork.
  • If you would like to make a gravy, ladle 2-3 cups of the cooking liquid into a medium saucepan. Heat over medium-high heat. Make a slurry of the 2 Tablespoons cornstarch with a little bit of water. Whisk into the gravy. Bring to a simmer, stirring constantly, until you reach your desired consistency.

Notes

  • Red potatoes also work wonderfully in this recipe. We grew up using russet potatoes. They fall apart a bit, but still taste great.
  • Leftovers can be stored in an airtight container in the fridge, for up to 5 days. Freeze in the same manner for up to 3 months.

Nutrition

Serving: 1serving | Calories: 728kcal | Carbohydrates: 41g | Protein: 63g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1221mg | Potassium: 2003mg | Fiber: 6g | Sugar: 6g | Vitamin A: 10485IU | Vitamin C: 37mg | Calcium: 114mg | Iron: 9mg
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