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Crockpot Beef Roast with Vegetables and Savory Gravy

This delicious slow-cooked beef roast with vibrant vegetables is a comforting meal that is easy to prepare and perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 pounds beef roast (chuck or brisket)
  • 4 large carrots (peeled and sliced)
  • 4 medium potatoes (cut into chunks)
  • 1 large onion (sliced)
  • 3 cloves garlic (minced)
  • 2 cups beef broth (ensure it's Halal-certified)
  • 1 tablespoon olive oil
  • 2 teaspoons dried thyme
  • to taste Salt and pepper
  • 1 tablespoon cornstarch (optional, for thickening gravy)

Method
 

Preparation
  1. Start by chopping your vegetables. Peel and slice the carrots and potatoes and set them aside. Slice the onion and mince the garlic.
  2. In a skillet, heat the olive oil over medium-high heat, and sear the beef roast on all sides until browned (about 3-4 minutes per side). This step is optional but adds great flavor!
  3. Place the sliced onions, garlic, carrots, and potatoes at the bottom of your Crockpot. Lay the beef roast on top of the vegetables.
  4. Pour the beef broth over the roast. Sprinkle with thyme, salt, and pepper to taste.
  5. Cover the Crockpot and set it to low heat. Cook for 8-10 hours, or on high heat for 4-5 hours. The longer you cook it, the more tender the beef will become!
  6. If you desire a thicker gravy, mix the cornstarch with a bit of water to create a slurry, and stir it into the sauce about 30 minutes before serving.
  7. Once done, shred or slice the beef and serve it with the vegetables and rich gravy.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Can also freeze beef roast for up to 3 months. To reheat, thaw overnight and warm it with a splash of broth.