Crockpot Pot Roast with Baby Potatoes
Serves: 6 | Prep: 10 min | Cook: 8-10 hrs on Low (or 4-5 hrs on High)
Ingredients
- 3-4 lb chuck roast
- 1½ lb baby potatoes (golden or white), washed
- 1 packet (about 1 oz) onion soup mix
- 1 cup beef broth (or water)
- Optional: 3-4 carrots in chunks, 1 tbsp butter, black pepper, garlic powder
- Optional gravy: 2 tbsp cornstarch mixed with 2 tbsp cold water
Directions
- Place the baby potatoes in the bottom of the Crockpot. Leave them whole, or halve any large ones.
- Pat the chuck roast dry and set it on top of the potatoes.
- Sprinkle the onion soup mix evenly over the roast. Add pepper and garlic powder if you like.
- Pour the beef broth around the sides of the roast, not over the top, so the seasoning stays on the meat. Add the butter on top if using.
- Put the lid on and cook on Low for 8-10 hours (or High for 4-5 hours), until the roast shreds easily with a fork. Don’t lift the lid while it cooks.
- Move the roast and potatoes to a plate. For thicker gravy, stir the cornstarch slurry into the juices, cover, and cook on High for 10-15 minutes.
- Shred the roast, spoon the gravy over everything, and serve.
Tips
- A chuck roast is best here. The marbling melts into the broth and gives you tender meat and rich gravy.
- Searing the roast in a hot pan for 2-3 minutes per side before adding it gives deeper flavor, but it’s optional.
- Onion soup mix is salty, so taste the gravy before adding any salt.
- Leftovers keep 3-4 days in the fridge. They’re great in sandwiches or over mashed potatoes.