Easy Crockpot Pot Roast (Print-Friendly Format)

Slow-cooked beef with rich brown gravy, carrots, onions, and mushrooms for a tender family meal.

# Ingredients You’ll Need:

→ Beef and Aromatics

01 - 1.4 kg bottom round or chuck roast
02 - 2 tablespoons oil
03 - 8 large garlic cloves, minced
04 - 1 large yellow onion, roughly chopped

→ Vegetables

05 - 450 g baby carrots or whole carrots, peeled and roughly chopped
06 - 2 cups (about 180 g) sliced portobello mushrooms

→ Sauce and Seasoning

07 - 4 (28 g each) packets low-sodium brown gravy mix
08 - 3 tablespoons cornstarch
09 - 240 ml brewed coffee
10 - 240 ml red wine (such as cabernet)
11 - 120 ml reduced-sodium soy sauce
12 - 3 tablespoons Worcestershire sauce
13 - 2 teaspoons freshly cracked black pepper

# How to Make It:

01 - In a large bowl, whisk together the brown gravy mix packets with cornstarch. Gradually add the brewed coffee, whisking until smooth and lump-free. Incorporate the red wine, soy sauce, Worcestershire sauce, minced garlic, and black pepper. Set the mixture aside.
02 - Heat oil in a large, heavy-bottomed skillet over medium-high heat. Sear the roast on all sides until deeply browned, then transfer to a slow cooker (7 litres or larger).
03 - Arrange carrots, chopped onion, and sliced mushrooms over and around the beef. Pour the prepared gravy mixture evenly over the contents of the slow cooker.
04 - Secure the lid and cook on low setting for 8 to 10 hours, or until the meat is fork-tender.
05 - Remove the cooked beef from the slow cooker and shred it into large chunks using two forks. Stir the vegetables and rich gravy to combine. Serve the beef garnished with the gravy and vegetables, ideally over mashed potatoes or cauliflower mash.

# Extra Tips:

01 - Allow the dish to cool before storing in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a suitable container for up to 3 months and thaw overnight in the refrigerator before reheating.
02 - To reheat, place the portion in a microwave-safe dish, cover, and heat, stirring halfway through. If needed, add a splash of broth to loosen thickened gravy.
03 - Cut vegetables into larger pieces to prevent them from over-softening during extended cooking.
04 - Potatoes may be added; Yukon gold or red potatoes do not require peeling before chopping into bite-sized pieces.
05 - For a substitute to gravy packets, use 60 ml additional cornstarch and 2 tablespoons granulated beef bouillon.

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