1. Season and sear (optional, but worth it!)

First, you’ll want to season your chuck roast generously with salt and pepper. Now, this step is totally optional, but if you have a few extra minutes, I recommend searing the roast in a hot skillet before placing it in the crockpot. It adds a lovely depth of flavor and a slightly crispy exterior that’s just chef’s kiss. If you skip the searing, no worries—it’ll still be delicious.

2. Add the veggies

Place your diced potatoes, carrots, and onions around the roast in the crockpot. Don’t worry too much about perfect placement here. The veggies will soak up all those flavors from the roast as they cook, so it’s okay if they’re just nestled in there.

3. Mix up the magic

In a small bowl, whisk together your beef stock, Worcestershire sauce, minced garlic, onion powder, oregano, and thyme. Pour this mixture right over the roast and veggies. The aroma as this simmers all day is pure heaven!

4. Slow cook to perfection

Set your crockpot to low for 7-8 hours, or high for 6-7 hours if you’re short on time. Personally, I love the low-and-slow approach—it gives the roast time to become fall-apart tender. Just make sure you don’t lift the lid too often to peek. I know it’s tempting, but trust me, you want to keep that heat in there!

5. Thicken that gravy

About 15 minutes before you’re ready to serve, whisk together 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. Pour it into the crockpot and give everything a good stir. Then, add the sliced mushrooms on top. Let it cook for another 10-15 minutes until the gravy thickens up.

6. Serve and enjoy

Once everything’s cooked and your house smells amazing, it’s time to dig in! Serve the pot roast warm with the veggies and plenty of that delicious gravy.