Crock Pot Chuck Roast and Vegetables

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!
Ultimate Slow Cooker Pot Roast is a perfect weeknight meal you can make with little effort the morning of and you can even prep the night before. This pot roast recipe is a pared down version of a recipe I used to use and adapted to give to client’s who’s children were going off on their own.

They wanted easy recipes they could make that would remind them of the meals I had made for them. This dish delivers on that promise offering a warm, hearty, healthy meal with little cooking knowledge needed and even without searing the meat you’ll have a delicious meal!




Salt & pepper
1-2 tablespoon olive oil
2-3 lb chuck roast
1 (14.5 ounce) can low sodium beef broth
2 tablespoons Worcestershire Sauce
3 cloves garlic crushed
1 tablespoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon onion powder
1-2 onions quartered
3-4 large carrots cut in thirds
2 tablespoons butter
3 tablespoons flour
Optional: Mashed potatoes or cooked egg noodles.


Salt & pepper both sides of the chuck roast. In large skillet heat olive oil over medium heat. Add chuck roast and brown on both side. Remove and place in crock pot. Add beef broth, Worcestershire sauce, garlic, parsley, oregano, onion powder, onions and carrots. Cook on high for 1 1/2 hours and low for an additional 4-5 hours.
Remove chuck roast and vegetables and place on cutting board. Cover loosely with aluminum foil. Turn crock pot to high. Melt butter and whisk in flour. Slowly whisk butter/flour mixture (a little at a time) into the liquid in the crock pot. When fully whisked in cover and let cook for 10 minutes. Slice or separate chuck roast with fork. Serve with vegetables and gravy.
Optional; Serve over mashed potatoes or egg noodles.