This Pot Roast Crockpot recipe is super moist and tender. It’s served with a delicious brown gravy made from the pot roast drippings along with onions and mushrooms.
Course Main Dish
Cuisine American
Keyword crockpot, Roast, slow cooker
Prep Time 20 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours20 minutesminutes
Servings 6people
Calories 533kcal
Author Jillian - a Food, Folks and Fun original!
Ingredients
FOR THE POT ROAST:
1 ¼cupsbeef stock
9ouncesfresh white button mushroomssliced
1largeyellow onioncut into large pieces
3largegarlic clovesminced
3-poundboneless beef chuck roast
1teaspoonpaprika
½teaspoonsalt
½teaspoonpepper
2tablespoonsWorcestershire sauce
FOR THE POT ROAST GRAVY:
¼cupbuttercut into 8 pieces
⅓cupall-purpose flour
¼teaspoonsalt
GARNISH:
Fresh minced parsley
Instructions
PREPARE AND COOK THE POT ROAST:
In a crockpot that can hold at least 5 quarts, add the beef stock, mushrooms, onion and garlic. Sprinkle roast on all sides with paprika, salt, and pepper. Transfer the meat to the slow cooker by placing it right on top of the vegetables. Drizzle the roast with Worcestershire sauce and cook, covered, on low 6-7 hours or until meat is tender.
Remove the roast from the slow cooker and move it to a serving plate or bowl and tent it with foil.
MAKE THE GRAVY :
Place a fine mesh strainer over a medium bowl and pour the cooking juices and vegetables into the strainer. Reserve the vegetables and skim off the fat from the cooking juices.
Heat a large saucepan over medium heat and add the butter. Once the butter is melted and foaming subsides, whisk in the flour and salt until smooth. Continue stirring constantly until the mixture turns light brown, about 2-3 minutes. Slowly whisk in the reserved cooking juices and bring the mixture to a boil while whisking constantly. Continue to cook for 2-3 minutes or until thickened. Stir in the cooked vegetables.
SERVE:
Either slice or shred the meat before serving.
Serve the meat with the gravy and garnish with fresh chopped parsley (optional).
Notes
You can make this recipe into an entire meal by adding sliced carrots and red potatoes cut into 1-inch pieces after 2 hours of cooking.