Bourbon Brown Sugar Beef Pot Roast in the Crockpot

Name: Bourbon Brown Sugar Crockpot Pot Roast
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 3 lb beef chuck roast, trimmed of excess fat; 1 1/2 lb baby golden potatoes, halved; 4 large carrots, peeled and cut into 2-inch chunks; 3 large shallots, peeled and quartered; 4 cloves garlic, minced; 1/2 cup beef broth; 1/4 cup bourbon; 3 tbsp brown sugar; 2 tbsp grainy Dijon mustard; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp freshly cracked black pepper; 2 tbsp cornstarch mixed with 2 tbsp cold water

This bourbon brown sugar pot roast is the ultimate low-effort fall dinner for busy weeknights or lazy Sunday family meals. Tender beef chuck roast simmers low and slow alongside baby potatoes, carrots, and sweet shallots in a rich, slightly sweet mustard gravy. Everything cooks right in the crockpot without any pre-browning needed, giving you maximum warm comfort food flavor with minimal hands-on time.

Bourbon Brown Sugar Crockpot Pot Roast, an easy crockpot dinner recipe

Prep: 15 minCook: 8 hrTotal: 8 hr 15 minServes: 6

Ingredients

3 lb beef chuck roast, trimmed of excess fat
1 1/2 lb baby golden potatoes, halved
4 large carrots, peeled and cut into 2-inch chunks
3 large shallots, peeled and quartered
4 cloves garlic, minced
1/2 cup beef broth
1/4 cup bourbon
3 tbsp brown sugar
2 tbsp grainy Dijon mustard
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp salt
1/2 tsp freshly cracked black pepper
2 tbsp cornstarch mixed with 2 tbsp cold water

Instructions

Place the halved baby potatoes, sliced carrots, and quartered shallots in the bottom of a 6-quart slow cooker insert.
Place the beef chuck roast directly on top of the vegetables.
In a small mixing bowl, whisk together the beef broth, bourbon, brown sugar, grainy Dijon mustard, Worcestershire sauce, minced garlic, dried thyme, salt, and black pepper until smooth.
Pour the liquid mixture evenly over the beef chuck roast and vegetables.
Cover and cook on LOW for 8 to 9 hours (or on HIGH for 5 to 6 hours) until the beef reaches an internal temperature of at least 145 F and is easily fork-tender.
Transfer the beef and vegetables to a warm serving platter using a slotted spoon and cover loosely with foil.
Pour the remaining cooking juices from the slow cooker into a saucepan, stir in the cornstarch slurry, and simmer over medium heat for 3 to 5 minutes until thickened into a rich gravy.
Shred or slice the beef roast, spoon the warm gravy generously over top, and serve immediately.

Tips

For the tenderest beef texture, cooking on LOW for 8 hours is recommended over cooking on HIGH.
If you prefer to cook without alcohol, substitute the bourbon with an equal amount of additional beef broth mixed with 1 tsp apple cider vinegar.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with extra gravy.