Slow Cooker Pot Roast is the perfect nostalgic Sunday dinner. All you need is 10 minutes to prep and then you can go enjoy your day while the Crock Pot does its magic making cozy comfort food.
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Mouthwatering, fork-tender beef paired with seasoned carrots, onion, and potato - this pot roast in the slow cooker is so good! This is a set it and forget it recipe that's on regular rotation in our house. It's so yummy we look forward to the leftovers, too.
For more of the best crockpot pot roast recipes, don't miss my Crock Pot 3 Packet Pot Roast, Slow Cooker Tri Tip Roast, and French Onion Pot Roast too.
Why You'll Love This Crockpot Pot Roast Recipe
- Only 10 Minutes of Prep Time: If cooking isn't your favorite thing or you just don't have time, you're going to want to bookmark this recipe! All you have to do is chop a few veggies, sear the roast, and then let the Crock Pot handle the rest.
- Satisfies Hungry Eaters: This is one of those meals that's so good after a long day and it's loved by even the pickiest eaters.
- Easy to Freeze: Just thaw the leftover meat and use it later for tacos, sandwiches, or pot roast and mashed potatoes.
Ingredients
- Chuck Roast: I prefer chuck roast, but you could also use rump roast for this pot roast recipe in the slow cooker. These are ideal cuts of meat for slow cooking because of their rich, beefy flavor and the veins of fat content running through the meat.
- Olive Oil: For sauteing the veggies. Avocado oil also works.
- Carrots, Yellow Onion, Red Potatoes, and Garlic: The perfect hearty veggies to go with the beef! Plus, they make the dish feel like a full meal. I recommend getting petite red potatoes, so all you have to do is chop them in half. You could even use baby carrots too, if you don't feel like peeling carrots.
- Dried Rosemary, Dried Thyme, and Bay Leaf: Simple, classic spices are all you need for this easy pot roast with gravy.
- Beef Broth: You could use regular or reduced sodium beef broth, or even stock if that's all you have on hand.
- Worcestershire Sauce, Yellow Mustard, and Tomato Paste: These give a great acidity to the dish. You could also add a splash of red wine if you want.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Change the Spice Mix: You could use smoked paprika and some crushed red pepper flakes to add a little heat. Dried oregano and dried parsley work well for the spices too.
- Add Mushroom Flavor: A can of cream of mushroom soup along with fresh mushrooms added in is a yummy way to change up the flavor.
- For Firmer Veggies: Want veggies with a little more crunch? Wait a few hours before you add them in. Fresh green beans added halfway through cooking are a great way to get some green in there too.
- Pork Pot Roast: Substitute a boneless pork roast for the chuck roast.
- Sweeter Flavor: Add two tablespoons of brown sugar to the seasoning mix for the pot roast or swap the potatoes for sweet potatoes instead.
How To Make Pot Roast in the Crock Pot
What makes this pot roast recipe so awesome is how easy they are. Here you'll see the prep only takes about 10 minutes, and even less if you buy pre-sliced onions.
- Step 1: Season and Sear the Chuck Roast. Season with salt and pepper on all sides. Once your olive oil is hot in the pan, sear each side for around 3 minutes or until it's browned.
- Step 2: Place the Roast in the Crock Pot with the Veggies. Add in the carrots, onions, and potatoes around the roast.
- Step 3: Make the Sauce. Whisk together the beef broth, Worcestershire sauce, garlic, rosemary, thyme, mustard, and tomato paste. Pour over the roast and veggies and then place the bay leaf on top.
- Step 4: Cover and Cook. Cover and cook on low for 8 hours.
- Step 5: Shred the Meat and Serve. Remove the bay leaf, shred the beef with two forks, and serve!
Hint: Season Well
One key to this pot roast slow cooker recipe is to season the beef generously! Be sure to cover all sides of the roast with salt and pepper before you go to sear it so you'll get the most flavor.
Expert Tips
- For a Thicker Sauce: If you prefer a less brothy and more gravy-like sauce, add a cornstarch slurry at the end of the cooking time. Stir together two tablespoons of cornstarch with two tablespoons of water then add it to the liquid at the bottom of the pot. Cook on low another few minutes to give it time to thicken.
- To Make the Most of the Sear: Scrape those amazing browned bits from the bottom of the pot and use them in the broth to give the dish tons of flavor.
- Cook on Low Heat: Chuck pot roast in the slow cooker isn't really a recipe you can do on the high setting of the Crock Pot. In order to get the most tender texture of the beef, it has to be cooked low and slow.
- Rest After Cooking: Let the meat rest for 10 minutes after cooking. This allows the juices to redistribute before slicing, so the meat stays nice and juicy.
Storage Directions
- Storing: Store the leftover pot roast in an airtight container for 4-5 days in the refrigerator.
- Freezing: Let the meat cool completely before placing it in freezer-safe bags or containers. It can be frozen for up to 3 months. I don't recommend freezing the veggies as they can get mushy when reheated. Label the containers with the date to keep track of their freshness.
- Reheating: The best way to reheat pot roast is in the oven on a baking sheet covered with foil. Add some more broth if it seems a bit dry to keep it moist as it reheats. You can also warm it in a saucepan with some water or broth added or in the microwave in short intervals. If frozen, thaw in the refrigerator overnight before reheating.
Serving Suggestions
Pot roast in the slow cooker makes for a perfect weeknight dinner - you'll come home to the whole house smelling amazing after work. You can also serve it at a potluck, family dinner, or even for a holiday.
- Pair it with this delicious crockpot cornbread recipe, slow cooker Brussels sprout, or these indulgent crockpot crack potatoes to make a well-rounded meal.
- Serve over slow cooker rice or pasta, or use bread or dinner rolls to soak up all the sauce. The sauce is really good as leftovers, too!
- After dinner, serve a classic dessert like crockpot apple cobbler, slow cooker lava cake, or crock pot bread pudding for a decadent comfort food meal.
Recipe FAQs
You could, but if you want the best flavor, the sear is key. It caramelizes the natural sugars in the meat and gives it that perfect crust that you just can't get from the slow cooker alone.
It should easily fall apart when twisting with a fork. I like to keep a close eye after the 7 hour mark. Keep in mind every Crock Pot's timing is a little different, so don't be afraid to give it a little extra time if it's not fully tender yet.
Make a cornstarch slurry by adding 1 or 2 tablespoons of cornstarch into the juice at the bottom 30 minutes before serving.
More Delicious Slow Cooker Beef Recipes
In the colder months, I love making every single one of these recipes. They are to die for!
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Easy Slow Cooker Pot Roast
Ingredients
- 1 tbsp olive oil
- 3-4 lb chuck roast (or rump roast)
- 1 tsp black pepper
- 1 tsp salt
- 4 large carrots (peeled, halved lengthwise, and cut 2" long)
- 1 medium yellow onion (sliced)
- 1 lb petite red potatoes (cut in half)
- 3 cloves garlic (minced)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1½ cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tbsp tomato paste
- 1 bay leaf
Instructions
- Season chuck roast with salt and pepper on all sides.
- Heat a large skillet over medium-high heat, then add one tablespoon of olive oil. Once the oil is hot, place the roast in the skillet and sear each side for around 3 minutes or until browned. You may need to add more oil to the skillet if necessary.
- Place the chuck roast in the slow cooker. Arrange carrots, onions, and potatoes around the roast.
- Add garlic, rosemary, thyme, beef broth, Worcestershire sauce, yellow mustard, and tomato paste. Whisk until well combined and pour over the roast and vegetables. Then place the bay leaf on top.
- Cover and cook on low for 8 hours.
- Remove the bay leaf and use a fork to pull apart the roast into large pieces or slice it into thick pieces. You can serve the meat with the juices or make gravy using the remaining liquid.
Notes
- For a Thicker Sauce: If you prefer a less brothy and more gravy-like sauce, add a cornstarch slurry at the end of the cooking time. Stir together two tablespoons of cornstarch with two tablespoons of water then add it to the liquid at the bottom of the Crock Pot.
- To Make the Most of the Sear: Scrape those amazing browned bits from the bottom of the pot and use them in the broth to give the dish tons of flavor.
- Cook on Low Heat: Chuck pot roast in the slow cooker isn't really a recipe you can do on the high setting of the Crock Pot. In order to get the most tender texture of the beef, it has to be cooked low and slow.
- Rest After Cooking: Let the meat rest for 10 minutes after cooking. This allows the juices to redistribute before slicing, so the meat stays nice and juicy.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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