Ingredients
Beef & Coating
- 3–4 lb. Chuck Roast (or rump roast/bottom round as alternative cuts)
- 2 tablespoons flour
- 4 tablespoons olive oil
Meat Seasoning
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
Gravy
- 1 cup chicken broth
- 2 cups beef broth
- 1 beef bouillon cube (or 1 teaspoon better than bouillon)
- 1 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon low sodium soy sauce (or sub Worcestershire sauce)
Sides
- 2 1/4 lbs. baby potatoes (or 3–4 inch round white, red, or Yukon Gold potatoes, cut as needed)
- 2 lbs. whole carrots, cut into halves or thirds
For the End
- 3 tablespoons corn starch + 3 tablespoons cold water
- 2–3 drops Kitchen Bouquet browning and seasoning sauce (optional)
- 1 tablespoon cold unsalted butter
Instructions
- Prep the Roast: Pat the beef roast completely dry with paper towels. In a small bowl, combine all seasoning ingredients. Rub the seasoning blend evenly over all sides of the roast, then coat with flour.
- Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the roast and sear for 2-3 minutes per side until a deep brown crust forms. Adjust heat if needed; don’t burn the seasoning. Remove roast from pan and set aside.
- Prepare the Gravy Base: In a medium bowl, whisk together all gravy ingredients. Pour a small amount into the still-hot skillet and scrape up any browned bits with a silicone spatula. Transfer this mixture, along with the rest of the gravy, into the crock pot.
- Layer Vegetables: Cut potatoes into halves or thirds if needed (leave small ones whole). Peel and cut carrots, trimming as needed for even size. Place potatoes around the roast in the crock pot and arrange carrots on top.
- Slow Cook: Cover with the lid and cook on high for 5-6 hours or low for 8-10 hours. Do not remove the lid during cooking as it releases heat and slows the process.
- Remove & Rest: Carefully transfer the roast, potatoes, and carrots to a serving platter. Tent them lightly with foil to keep warm while you prepare the gravy.
- Make the Gravy: Transfer the cooking juices to a saucepan (or place crock on stovetop if safe). Bring to a boil. Whisk corn starch and cold water together to form a slurry, then gradually whisk this into the gravy. Reduce heat and simmer until thickened. For enhanced color, add Kitchen Bouquet if desired, and swirl in cold butter just before serving.
- Serve: Taste and season carrots and potatoes with extra salt and pepper as preferred. Slice the roast and serve with vegetables and plenty of gravy.
Notes
- Beef Cuts: Chuck roast yields the most tender results; rump and bottom round also work well.
- Potato Options: White, red, or Yukon Gold potatoes are suitable; adjust size for even cooking.
- Searing Tips: Searing the roast adds flavor and locks in juices—don’t skip this step!
- Gravy Tip: Scraping the skillet after searing with some gravy base enhances flavor.
- Kitchen Bouquet: Use for a richer gravy color, but it’s optional.
- Storage: Leftovers keep well in the fridge for 3-4 days or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main-course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 564
- Sugar: 8g
- Sodium: 992mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 121mg
