Simple Crock Pot Roast and Gravy
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I love a good beef roast, especially when it takes very little effort to make. This simple crock pot roast with gravy is exactly that. I was honestly surprised by how flavorful and tender it turned out using just a handful of basic ingredients.
This recipe also makes plenty for leftovers, which is always a win. We enjoyed one meal with the roast served over mashed potatoes, and then used the leftovers to make hot roast beef sandwiches the next day.
To make this easy crock pot roast with gravy, all you need is a beef roast, garlic powder, salt, pepper, and beef broth. Simply season the roast, place it in the slow cooker, and pour the broth around it. Let it cook on low for 6–8 hours—though I find the longer it cooks, the better it gets.
Then, after it cooks, you can make flavorful gravy from the juices. You can use a slurry of cornstarch and water or flour and water. My family prefers it when I make the gravy with the flour and water slurry. I also add just a little browning sauce. At this point, you just taste the gravy and see if it needs additional salt. You have a delicious meal in no time thanks to the slow cooker. It does all the work while you are at work! Serve with mashed potatoes and carrots for a complete meal.
Ingredients for Simple Crock Pot Roast and Gravy
- BEEF CHUCK ROAST
- GARLIC POWDER
- SALT AND PEPPER
- BEEF BROTH
- FLOUR OR CORNSTARCH
Instructions for Simple Crock Pot Roast Recipe
Season the beef roast on all sides with garlic powder, salt, and pepper. Place the roast in the crock pot and pour the beef broth around it.
Cover and cook on low for 6–8 hours, or until the beef is fork-tender and easily shreds. Remove the roast from the slow cooker and shred the meat.
To make the gravy, pour the cooking juices from the crock pot into a saucepan and heat over medium heat. Slowly whisk in a slurry made with either flour or cornstarch, adding a little at a time until the gravy reaches your desired thickness. Serve the gravy over the shredded roast.
To make a cornstarch slurry, whisk together ¼ cup water and 2 tablespoons cornstarch in a small bowl until smooth.
To make a flour slurry, whisk ½ cup water with 3–4 tablespoons flour until lump-free. A blender bottle works great for this.
Frequently Asked Questions
Can I use a different cut of beef for this slow cooker pot roast?
Yes. Chuck roast works best because it becomes tender as it cooks, but bottom round or rump roast will also work. Just keep in mind, leaner cuts may not be quite as juicy.
Do I need to sear the roast before adding it to the crock pot?
No, searing isn’t required for this recipe. You can sear the roast first for extra flavor if you’d like, but it turns out tender and flavorful without that extra step.
Can I cook this roast on high instead of low?
Yes, you can cook it on high for about 4–5 hours. However, cooking on low for 6–8 hours gives the most tender results.
How do I know when the roast is done?
The roast is done when it easily shreds with a fork. If it’s still tough, it needs more time in the slow cooker.
Can I add vegetables to the crock pot?
Yes, you can add carrots, onions, or potatoes if you’d like. Place them in the bottom of the slow cooker before adding the roast.
How do I store and reheat leftovers?
Store leftover roast and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
For more recipes like this, try:
- Slow Cooker Hot Roast Beef Sandwiches
- Easy Slow Cooker Chicken and Gravy
- Crock Pot Pork Roast
- Mississippi Roast
Simple Crock Pot Roast and Gravy
Real Mom Kitchen
Ingredients
- 2-3 lb boneless beef chuck roast
- ½ tsp garlic powder
- salt and pepper to taste
- 14.5 oz can beef broth
- slurry of either flour and water or cornstarch and water **see notes
Instructions
- Sprinkle roast with garlic powder, salt, and pepper. Add to the crock pot and pour the beef broth around the roast.
- Cover and cook on low 6-8 hours or until beef easily shreds with a fork. Remove roast from the crockpot and shred beef.
- To prepare the gravy, add the juices from the crock pot to a sauce pan. Cook until hot. Slowly add in a slurry of water and flour or water and cornstarch. Add enough to reach the desired consistency. Serve with the roast.
Notes
- To make a cornstarch slurry, whisk together 1/4 cup water with 2 Tbsp cornstarch until smooth and well blended.
- To make a flour slurry, add 1/2 cup water with 3-4 Tbsp water and whisk together until smooth and lump free. I prefer to mix it in a blender bottle.
Nutrition
Recipe is adapted from Love Bakes Good Cakes.
