This tender pot roast is slow-cooked in the crock pot with potatoes and carrots, for a simple, easy comforting dinner any night of the week!
Growing up my mom made beef chuck roast with potatoes and carrots in a Dutch oven on Sundays for us and it is one of my favorite food memories.
At the time, we lived in West New York and it was definitely a winter meal. But as a Florida girl, I have zero desire to roast anything in the oven for hours no matter what time of year it is, and so I can still enjoy this comforting pot roast similar to mom’s but with the convenience of the slow-cooker! A win all around.
I like to serve pot roast with a simple side salad to start over mashed cauliflower, with a batch of cornbread muffins to round it out.
Ingredients in this Crock Pot Pot Roast
- chuck roast. 3-4lb boneless roast is best for this recipe.
- aromatics. an onion, celery and garlic.
- tomato paste. really helps to build flavor in the roast and broth.
- spices. garlic powder, onion powder, smoke paprika, thyme, rosemary, Italian seasoning, salt and pepper plus bay leaves.
- worcestershire sauce. To lend briney, salty, umami flavor. You can use tamari or coconut aminos instead.
- beef broth. helps braise the roast as the fat and connective tissues break down for added flavor.
- veggies: baby potatoes and chopped carrots. I like to keep the skins on so that the veggies don’t get mushy in your slow-cooker.
best meat for pot roast
The best meat for pot roast in a slow-cooker is a chuck roast, beef brisket or a bottom round roast (rump roast) – in that order. A boneless chuck roast will have the most marbling for flavor; it’s the most cost effective.
Beef brisket has enough fat to break down with loads of flavor but it’s more decadent and expensive and I’d rather use it for something more elevated. Rump roast is a leaner cut so you can achieve similar flavors, but the texture will be slightly different. This is all a personal preference.
how to make pot roast in the crockpot
There is a little prep up front to prep the aromatics, potatoes and carrots, but then this chuck roast does its thing in the slow-cooker for approx 8-hours and you’ll have plenty of time to do just about anything else.
- Sear beef roast on all sides in a skillet. This will help retain moisture while it braises in the slow-cooker. Once seared, transfer roast to crockpot.
- Saute aromatics. Add onion and celery and saute until tender. Add garlic cloves and saute together for 1-2 minutes until fragrant. Add dried spices and tomato paste and stir to combine. Add in 2 tsp worcestershire sauce and splash of broth to deglaze the pan.
- Add skillet to slow-cooker and pour over beef roast. Add beef broth and bay leaves.
- Cover and cook on LOW for 8 hours or HIGH for 5 hours. Check the doneness of the roast. Once the roast easily pulls/shreds, it is done.
Do I need to sear the chuck roast before slow cooking?
Searing adds extra flavor and moisture from browning the meat. I highly suggest this step but if you’re pressed for time or making this in the morning running out of the house for work, it’s okay to skip searing the meat or sautéing the veggies if you really need to just dump and go.
watch how to make crock pot pot roast
Simple Pot Roast made in the Crock Pot
Ingredients
Pot Roast
- 2 tbsp olive oil or avocado oil
- 3lb beef chuck roast, boneless - or beef brisket or rump roast
- 1 large white or yellow onion, cut into chunks
- 2 ribs celery, chopped
- pinch of salt and pepper
- 3 cloves garlic, smashed
- 1 tablespoon tomato paste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Italian seasoning
- 1/2 tablespoon smoked paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 teaspoons salt - plus more to taste
- 1 teaspoon black pepper - plus more to taste
- 2 teaspoons Worcestershire sauce - can use tamari or coconut aminos instead
- 2 1/2 cups beef broth, low-sodium
- 2 bay leaves
- 4 large carrots, quartered - or 1-1.5 cups baby carrots
- 2 lbs baby potatoes, scrubbed clean, cut in half - I like to leave the peels on, so they don't turn mushy, but this is up to you
Gravy (optional)
- 2 cups liquid from crock pot, strained
- 2 tablespoons tapioca starch - or arrowroot or cornstarch
- 2 tablespoons cold water
Instructions
Pot Roast
- Heat a large, deep skillet or sauté pan over medium high heat. Pat chuck roast dry and season liberally with salt and pepper on all sides.
- Once skillet is hot, sear roast on all sides, about 3-4 minutes per side. Transfer to a 6-7qt slow-cooker.
- Saute aromatics. Add onion and celery with a pinch of salt and pepper, and sauté until tender, about 5-7 minutes. Add garlic cloves and saute together for 1-2 minutes until fragrant. Add dried spices and tomato paste and stir to combine. Add in 2 tsp worcestershire sauce and splash of broth to deglaze the pan.
- Add skillet to slow-cooker and pour over beef roast. Add carrots and potatoes, 2 cups beef broth and bay leaves. You want to make sure the potatoes are completely covered, so if not, add an additional 1/2 cup broth or water.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours. Roast is done when it is easy to shred using two forks. Overall cook time should be around 8 hours on LOW and 5 hours on HIGH. LOW is recommended but HIGH is also okay.
Gravy (optional)
- Once roast and veggies are done, strain 2 cups of liquid from the crock pot and add to a saucepan. Mix starch and water together to create slurry and add to saucepan.
- Bring gravy to a simmer over medium heat, whisking frequently for a few minutes, until the gravy thickens to your liking. Season to taste with salt and pepper, if desired to taste.
Notes
- TO STORE: Refrigerate leftover crockpot pot roast in an airtight container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a skillet or saucepan on the stovetop on medium heat until warmed through.
- TO FREEZE: Freeze leftover meat and gravy in an airtight, freezer-safe storage container or ziptop bag for up to 3 months. Let thaw overnight in the refrigerator before reheating. I don’t recommend freezing the potatoes and carrots, as they will become too soft and crumbly.
Nutrition
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My family absolutely loves this recipe it’s the only way my pot roast is cooked now… highly recommend
Nichole! This makes me so happy to read! Also, hello to another NicHole 🙂
This was the first time using a crock pot and it was such a perfect recipe. Perfect! Thank you!
This makes me so happy, Lisa! Thank you for your comment!
I made this for dinner yesterday and it was delicious! The entire family loved it. I did cook it on low and the only thing I would change next time is to turn the temperature up to high when I add the vegetables. On low they were still hard and I had to scoop them out and microwave them for five minutes.
Hi Courtney! Thanks for the feedback. Question: were your potatoes cut or whole? I realize my video and images show cut in half, but the instructions don’t state (will be updating that!). Glad you enjoyed and it was a hit with your family!