Crockpot Pot Roast is our favorite Sunday meal. Make this any night of the week in your slow cooker or pressure cooker and serve it with an easy beef gravy!
Course Main Course
Cuisine American
Keyword beef, crockpot
Prep Time 15minutes
Cook Time 8hours
Total Time 8hours15minutes
Servings 6servings
Calories 399kcal
Author Dorothy Kern
Ingredients
For the roast:
2-3poundChuck Roast pot roast
3ouncesbaby carrotsor 2 medium carrots, sliced
1mediumyellow onionsliced
8ouncesmushroomssliced
2teaspoonsonion flakes
1teaspoongarlic powder
1teaspoonsalt
1/2teaspoonground pepper
1/2teaspoondried oregano
1/2teaspoondried thyme
1/4teaspoonpaprika
1/4teaspoonground celery seed
For the gravy:
2cupsbeef stock and/or drippings from the roast
1teaspoonbeef bouillon granulesor 1 bullion cube
4tablespoonsunsalted butter
1/4cupall purpose flour
1teaspoononion powder
1/4teaspoondried thyme
Salt and pepperto taste
Instructions
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Salt and pepper the roast, then sear it 2 minutes per side.
Stir together all spices in a small bowl.
Slow Cooker Directions:
Place carrots and onions in the bottom of a 5-6 quart slow cooker. Use a slow cooker bag for easy cleanup!
Add the seared roast on top of the vegetables and sprinkle with seasoning. Top with mushrooms.
Cover and cook on low for 8 hours. Remove the roast and shred it. Reserve the liquid to make the gravy.
Instant Pot Directions:
Place carrots and onions in the bottom of the instant pot insert. Add 1 1/4 cups of beef stock into the pressure cooker.
Add the seared roast on top of the vegetables and sprinkle with seasoning. Top with mushrooms.
Cover and lock lid in place. Set on HIGH pressure for 75 minutes.
After the time is finished, allow a 10 minute natural release, then quick release.
Shred roast and drain juice for gravy.
Make the gravy:
Combine stock and/or juices from the meat and bullion in a large measuring cup. Heat in the microwave for about 2 minutes, or until the bullion is dissolved.
Meanwhile, melt the butter and add the flour. Stir to form a paste, cook for 1 minute. Add the spices then slowly whisk in the stock. Cook, stirring constantly, until the mixture thickens, just a couple of minutes. Salt and pepper to taste. Serve with roast.