Crockpot Pot Roast Recipe
Easy crockpot recipes will never go out of style, and this crock pot pot roast is one of the best you'll ever taste! Fall-apart-tender beef, hearty potatoes, and veggies are cooked low and slow in the most amazing rich beef gravy. The ultimate set-it-and-forget-it meal!
Ingredients
- 2 ½ poundschuck roast
- 1 poundpotatoes (diced)
- 3carrots (peeled and sliced)
- 1 mediumyellow onion (diced)
- 1 cupbeef stock
- 2 tablespoonsworcestershire sauce
- 1 tablespoonminced garlic
- 2 teaspoonsgarlic powder
- 1 teaspoononion powder
- 1 teaspoondried oregano
- 1 teaspoondried thyme
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 2 tablespoonscornstarch
- 8 ozsliced mushrooms
Directions
- 1
Season the roast with salt and pepper and place in a 7 quart crockpot. Add the potatoes, carrots and onion around the roast.
- 2
In a small bowl, whisk to combine the beef stock, Worcestershire Sauce, minced garlic onion powder, oregano and thyme. Pour over the roast and vegetables.
- 3
Place the lid on the crockpot and cook on low for 7 to 8 hours, or on high for 6 to 7 hours. The slower cook time over low heat is best for extra tender results!
- 4
15 minutes before you are ready to serve, whisk to combine 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl. Pour the slurry into the crockpot and stir until blended.
- 5
Add the mushrooms and replace the lid. Cook for an additional 10 to 15 minutes, until gravy is thickened. Serve warm!