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!
Crockpot Pot Roast
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.
This recipe does require a little more prep than most of my recipes, but once it’s in the slow-cooker doing its thing, you’ll have hours to do anything else so in the end, I think it’s worth it.
I like to serve pot roast with a simple side salad to start or roasted broccoli on the side with a batch of cornbread muffins to round it out.
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 and while it’s a tough cut, cooking it low and slow in the crockpot will allow for a super tender and juicy pot roast.
Plus, it’s definitely the most affordable cut of the three. However if for some reason you’re unable to find a chuck roast, you can use the other two cuts suggested; 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.
What size chuck roast should I use?
A 3-4 pound boneless chuck roast will work great in a standard slow-cooker (6-7 quart) and serves around 6-8 people.
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.
- baby potatoes.
- chopped carrots. or you can use baby carrots.
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, 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 2 cups beef broth and bay leaves.
- Cover and cook on low for 6 hours or high for 3 hours. Check the doneness of the roast. It will not be done, but if it’s starting to pull, this is a good time to add in potatoes and carrots. Continue to cook for an additional 2 hours. Overall cook time should be around 8 hours on LOW and 5 hours on HIGH. Roast is done when it is easy to shred using two forks.
How do I make a thicker gravy?
After cooking, strain the liquid into a saucepan and whisk in a slurry: 2 tablespoons tapioca starch, arrowroot or cornstarch mixed with equal parts water. Simmer on medium heat and whisk until thick.
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.
how to store leftovers
- 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.
more slow-cooker recipes for the crock pot
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 cups beef broth, low-sodium - can also use beef stock
- 2 bay leaves
- 4 large carrots, peeled and quartered - or 1-1.5 cups baby carrots
- 2 lbs baby potatoes, scrubbed clean
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 2 cups beef broth and bay leaves.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours. Check the doneness of the roast. It will not be done, but if it’s starting to pull apart, this is a good time to add in potatoes and carrots. Continue to cook for an additional 2 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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