Can I skip tomato paste?

You can. But tomato paste adds depth and gives the broth that gorgeous rich color—especially helpful if you’re making Easy Crock Pot Pot Roast (with Gravy!) .

Can I use beef broth instead of beef stock?

Yes! Beef stock tends to have a bit more flavor, but broth works perfectly.

How do I store leftovers?

Store roast, veggies, and broth in an airtight container in the fridge for 3–4 days . Keep gravy separate if you can (it reheats better that way).

Can I freeze pot roast?

Absolutely. Freeze the shredded beef with some broth for moisture. It’ll keep well for up to 3 months . Thaw overnight in the fridge and reheat gently.

My roast isn’t shredding—what happened?

It usually just needs more time. Keep cooking until it pulls apart easily. Tough meat almost always means it’s under-cooked , not overcooked.

Easy Crock Pot Pot Roast: Cozy, Powerful 5-Step Dinner

Description

Easy Crock Pot Pot Roast with tender chuck roast, baby potatoes, and carrots slow-cooked in a rich, savory gravy. This cozy, hands-off dinner is perfect for busy weeknights or Sunday family meals.

Ingredients

Scale

For the Pot Roast

3–4 lb chuck roast
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large yellow onion, sliced
4 cloves garlic, smashed
2 tablespoons tomato paste
1 tablespoon brown sugar
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon chili powder
1 tablespoon Worcestershire sauce
2 cups beef stock (or beef broth)
4 large carrots, cut into chunks (or 2 cups baby carrots)
1½ lbs baby gold potatoes
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
Fresh parsley, for garnish

For the Gravy (Optional)

2–3 cups strained broth from slow cooker
3 tablespoons cornstarch
3 tablespoons cold water
Salt and pepper to taste

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Instructions

Season chuck roast on all sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear roast on all sides until browned. Transfer to slow cooker.
In the same skillet, sauté onion and garlic for 2–3 minutes.
Stir in tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and a pinch of salt and pepper. Cook until fragrant.
Deglaze the pan with Worcestershire sauce and a splash of beef stock. Scrape up browned bits.
Pour onion mixture over roast in slow cooker.
Add carrots and potatoes around the roast.
Pour remaining beef stock into the slow cooker.
Add thyme, rosemary, and bay leaves.
Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until roast shreds easily with a fork.
Remove herbs and bay leaves before serving. Garnish with parsley.

For the Gravy

Strain broth from slow cooker into a saucepan.
Bring to a simmer over medium heat.
Mix cornstarch and cold water to create a slurry.
Stir slurry into simmering broth.
Cook until thickened, about 3–5 minutes. Season to taste.

Notes

Chuck roast works best due to its marbling.

If roast feels tough, cook longer—it likely needs more time.

Cut potatoes evenly for even cooking.

Store leftovers in an airtight container for 3–4 days.

Freeze shredded beef with broth for up to 3 months.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 11 g
Unsaturated Fat: 14 g
Trans Fat: 1 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 135 mg