Crockpot Pot Roast Beef (Print Version)

Tender beef, hearty vegetables, and savory gravy all come together in this effortless slow-cooked family favorite.

# Ingredients:

→ Main Ingredients

01 - 1.1 kg chuck roast
02 - 450 g potatoes, diced
03 - 3 carrots, peeled and sliced
04 - 1 medium yellow onion, diced
05 - 225 g mushrooms, sliced

→ Braised Aromatics

06 - 240 ml beef stock
07 - 2 tablespoons Worcestershire sauce
08 - 1 tablespoon minced garlic
09 - 2 teaspoons garlic powder
10 - 1 teaspoon onion powder
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried thyme

→ Seasoning and Finish

13 - 1 teaspoon salt
14 - 1 teaspoon black pepper
15 - 2 tablespoons cornstarch

# Steps:

01 - Season the chuck roast evenly with salt and black pepper, then position it in a 7-litre slow cooker. Arrange the diced potatoes, sliced carrots, and onion around the beef.
02 - Combine beef stock, Worcestershire sauce, minced garlic, garlic powder, onion powder, dried oregano, and dried thyme in a bowl. Pour this mixture evenly over the meat and vegetables.
03 - Cover with the lid and cook on low for 7–8 hours or on high for 6–7 hours, until the roast is tender.
04 - In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons water to create a slurry.
05 - Fifteen minutes before serving, stir the cornstarch slurry into the slow cooker. Add the sliced mushrooms, cover, and cook an additional 10–15 minutes, until the gravy thickens. Serve warm.

# Notes:

01 - Store leftovers in an airtight container in the refrigerator for up to five days.
02 - Reheat in the microwave for 2–3 minutes, stirring halfway through for even heating.
03 - For freezing, transfer cooled servings to an airtight container for up to three months. Thaw overnight in the refrigerator before reheating.
04 - For advance preparation, fully cook and cool in the slow cooker, omitting cornstarch and mushrooms. Refrigerate up to 24 hours, reheat for 45 minutes on high, then finish with cornstarch slurry and mushrooms.
05 - Searing the roast before slow cooking can increase depth of flavour, though results are comparable without searing.
06 - Keep vegetable pieces similar in size to promote even cooking and retain texture.
07 - Preferred potatoes include russet, Yukon gold, or red potatoes. Peeling is optional; ensure thorough rinsing if unpeeled.

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