Crockpot Pot Roast Recipe

Crock pot pot roast with a rich brown gravy served over a bed of mashed potatoes on a plate.

4.5 from 890 votes

Yield: 8 servings

This easy crock pot roast is an old family recipe with surprising ingredients that combine to make a super flavorful and extra tender pot roast swimming in a rich brown gravy.

Prep Time15

Total Time8 15

Ingredients

4 (1 oz) packets low-sodium brown gravy mix
3 tablespoons cornstarch
1 cup brewed coffee
8 oz red wine, like a cabernet
½ cup reduced-sodium soy sauce
3 tablespoons worcestershire sauce
8 large garlic cloves, minced
2 teaspoons freshly cracked black pepper
2 tablespoons oil
3 lb bottom round or chuck roast
1 lb baby carrots, or whole carrots, peeled and roughly chopped
1 large yellow onion, roughly chopped
2 cups sliced portobello mushrooms

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Instructions

In a large bowl, whisk together gravy packets and cornstarch. Slowly whisk in the coffee so there are no lumps. Then whisk in the wine, soy sauce, worcestershire sauce, garlic and black pepper. Set aside.
In a large heavy bottomed skillet over medium-high heat, add oil. Add meat and quickly sear on all sides. Transfer meat to a 7+ quart crockpot.
Top meat with carrots, onion and mushrooms. Pour gravy mix on top and place lid on slow cooker.
Cook on low for 8 to 10 hours, until meat is fork tender.
Remove pot roast from slow cooker and shred into chunks with two forks. Stir gravy and vegetables to combine.
Serve pot roast topped with gravy and vegetables over mashed potatoes or cauliflower mash.

Video

Notes

Store: Let your pot roast cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 5 days.

Freeze: Transfer cooled pot roast to a freezer-safe container. Freeze for up to 3 months. For best results, transfer to fridge to thaw overnight before reheating.

Reheat: Spoon the desired amount into a microwave-safe dish, cover it, and heat for a couple of minutes in the microwave. I recommend stirring halfway through cooking to ensure everything is heated evenly. If your gravy has thickened, add a little broth to thin as needed.

Large Chopped Vegetables: If the chopped veggies are too small, they might become too soft while the beef is still cooking. Using larger pieces will help keep them intact.

Add Potatoes: If you use Yukon gold potatoes or red potatoes, you don’t need to peel them. Just chop them into bite-size pieces before adding them to the crockpot.

No Gravy Packets: If you prefer not to use gravy packets, add 1/2 cup additional cornstarch and 2 tablespoons granulated beef bouillon instead.

Instant Pot: This recipe originally had instructions to also be made in the instant pot, however so many people were having burn issues that I removed those instructions. If you would still like to try it that way, try at your own risk! When I make it in the instant pot, I cook it on manual, High Pressure for 135 minutes and do a natural pressure release.

Nutrition

Serving: 1 serving, Calories: 418kcal, Carbohydrates: 28g, Protein: 41g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 105mg, Sodium: 806mg, Potassium: 1125mg, Fiber: 3g, Sugar: 6g, Vitamin A: 7828IU, Vitamin C: 5mg, Calcium: 79mg, Iron: 5mg