Crock-Pot Beef Pot Roast

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In my “Secret” To A Perfect Crock-Pot Pork Roast recipe post back in November of 2022, I mentioned quite a few times that I use the same process for a perfect beef pot roast. It turns out I don’t have a Beef Roast version in the archives though. WHUUUTT?? So here it is. A perfect Friday or Sunday’s dinner meal with family/friends or if your husband is like mine, special request for his birthday.

‘Coz sometimes, a man just wants his beef & potatoes! Right?

Crock-Pot Beef Roast

Print Recipe

Equipment

1 cast iron skillet
1 crock-pot

Ingredients

3-5 pounds chuck roast
2 tbsp oil for searing
2 tsp black pepper
2 tsp salt
2 tsp garlic powder
1 tsp powdered sage
2 tsp chili powder
2 tsp Italian seasoning
2-3 tbsp flour (lightly coat the meat)
1 tbsp Worcestershire sauce
2 cups water
2-3 large potatoes (peeled, cut in chunks)
a handful of baby carrots (or 2 large carrots, peeled, cut in chunks)
2 pcs celery (cut in chunks)
1 large onion(quartered) (optional)

GRAVY

2-3 tbsp butter
3 tbsp flour
reserved juice from the roast (reserve in a bowl) (more than a cup)
1/2 cup water
salt & pepper to taste

Instructions

In a small bowl, combine 1 tsp of garlic powder, 1/2 tsp of powdered sage, 1 tsp of chili powder, 1 tsp of salt, 1 tsp of black pepper, and 1 tsp of Italian seasoning. Evenly season the beef on all sides.
Lightly season each side of the beef with the seasoning mixture and flour.
In a measuring cup, mix together water and the remaining seasoning plus Worcestershire sauce. Pour some in the bottom of the crock-pot.
Heat up oil in a pre-heated cast iron skillet. Sear one side of the beef for a minute or so. Flip then sear the other side. Sear the sides as well.
Place the seared meat into the Crock-Pot.
Pour the remaining liquid seasoning mixture into the skillet. Whisk to get all the bits from the pan then pour the whole thing into the crock-pot.
Cover and set it to LOW or HIGH depending on what time you start cooking. I started at 10:30 so I set it to HIGH. slow cook for hours or until time to serve dinner.
At about 4 hours into cooking, ladle some of the juices into a bowl. Use this to make the gravy. Then add the potatoes, celerey, onions, and carrtos. Cover it back up. Let that cook until all vegetable are soft and tender.

Make The Gravy

Melt butter in a small pot then add the flour. Whisk until it forms a roux. Strain the reserved juice from the crock-pot into the pot. Add water and keep whisking. Season with salt and pepper. Continue to whisk until it thickens. Transfer into a gravy bowl. Strain again to avoid clumps.

I like to transfer and serve the vegetables in a separate plate. But, if you have a platter like the photo above, serve ’em all together. There’s no right or wrong way to do it. Dinner will be delicious regardless!