Crockpot Pot Roast is a Sunday dinner that is a must make. You will find that you start with a seasoned beef roast, potatoes, baby carrots, and more. This slow cooker pot roast recipe is one of my favorites. I used a beef chuck roast which offers the best cut of meat for making a pot roast.
What I love about slow cooker roast is that it is a fork tender result. Comfort food at its finest, for sure. You can throw this crockpot roast together in the morning and head out and come home to a flavorful roast the whole family will enjoy.
If you are like me, you love crockpot recipes. Here is a handful of other recipes to consider trying next. Try out this slow cooker Mexican chicken, pineapple pork roast, or my popular chili mac made in the crockpot.
Table of Contents
Why This Recipe Works
- Flavorful pot roast
- Easy main dish
- Tender pot roast
- Family friendly dinner
- Delicious meal
- Best crockpot pot roast recipe
Crockpot Pot Roast Ingredients Needed
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Roast – I used a chuck roast for this recipe. It has a great marble of fat to meat.
- Seasonings – Onion powder, garlic powder, paprika, salt, pepper, thyme, parsley, rosemary, are all used for seasonings for the meat and gravy.
- Garlic – I prefer to use cloves that I mince myself. You can use canned garlic if you need.
- Flour – This is going to help create a nice sear on the beef.
- Olive Oil – You will need this creating a nice sear on the roast.
- Vegetables – Onion, potatoes, and carrots.
- Broth – Beef broth is what I used for this, but you could use bone broth as well for added protein and nutrients.
- Brown Sugar – Adds a hint of sweetness to the gravy.
- Cornstarch – You will use the cornstarch to create a thickening agent to the beef.
What to serve with pot roast
So this pot roast has potatoes and carrots, so it is essentially a meal in one. Now you could pair with a salad, dinner rolls, garlic bread, or other vegetables for a side dish.
Let me share some of my favorite recipes I like to pair, from a dessert to a drink to sip on.
How To Make Slow Cooker Pot Roast
- Pat the roast with a paper towel to remove the moisture.
- Then add in the seasonings for the roast and rub the mixture all over the roast. Sprinkle the flour on top, and then heat the oil in a skillet on the stove.
- Sear the roast so it creates a golden brown color on both sides of the roast.
- In the same pan, sear the onions to get them to soften, and then at the end of cooking, add in the garlic.
- Next, add in the broth, Worcestershire sauce, brown sugar, and minced herbs. Stir well and then remove from the heat.
- Put the potatoes, carrots, and roast in the crockpot, and pour the mixture over the top.
- Cover and cook for 6-8 hours on low or high 4-6 hours.
- Once meat is done, break apart the roast, and serve it up.
- To thicken the gravy, add cornstarch and water to create a slurry. Let it cook on high for 3-5 minutes, stirring. This will thicken the gravy. Then use to pour over the roast and vegetables.
Storing – You will want to store any leftover roast and vegetables and store in an airtight container. The roast will store for up to 3 days in the fridge.
Freezing – You can freeze your leftover roast for 2-3 months. Now the vegetables, since are fully cooked you will find will change up texture once thawed. The carrots and potatoes can become very mushy. So feel free to leave them out.
Reheating – Warm up the leftovers in the microwave or even in the oven. If you heat the roast beef in the oven, cover with aluminum foil to prevent the meat from drying.
Substitutions/Additions or Variations To Recipe
- Add a splash of red wine into the recipe for added flavor. Do 1/2 cup to the mixture.
- Add 2 tablespoons of tomato paste for a tomato twist to the recipe.
- Red potatoes are a great swap for the roast.
- If you don’t want to use beef stock you can use bouillon or better than bouillon.
- Season roast as you would like if you want to change up the flavor.
- Leave out the vegetables if you do not want them. It adds to the dish for a hearty meal but you can leave it out.
Yes, you can do an oven method if you want. Place the seasoned and seared roast, broth mixture, and vegetables into a Dutch oven or covered pan. Bake at 300 degrees for 4 hours or until the boneless chuck roast is tender and vegetables are cooked.
Yes, you can use other cuts of roast. Rump roast, round roast, ribeye roast all will create tender meat. I find that having a bit of fat on the roast helps offer the best results to flavor and texture.
Need more crockpot recipes? Try these:
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For the gravy:
- 4-5 russet potatoes washed and cut into 2 inch cubes
- 4-5 large carrots peeled and cut into 2-3 inch pieces
- Fresh parsley for garnish optional
- Pat the roast dry with a paper towel and set aside.
- In a small mixing bowl, combine the onion powder, garlic powder, paprika, salt, and pepper then rub the entire roast with the seasoning mixture.
- Sprinkle the flour onto the seasoned roast and massage it all over.
- Heat a large skillet over medium heat with 2 tablespoons of olive oil. Once heated, place the roast into the skillet and sear both sides until browned, about 3-5 minutes on each side. Place in the middle of the crockpot and set aside.
- In the same skillet used to sear the roast, add a little bit more oil if needed and saute the onions just until it starts to become translucent, about 2-3 minutes. Then add the minced garlic and saute for another minute or until fragrant, making sure not to burn it.
- Add the broth, Worcestershire sauce, brown sugar, and minced herbs to the pan with the onions and garlic. Stir to combine and then remove from the heat.
- Add the carrots and potatoes into the crockpot surrounding the roast. You can also add some on top. Now pour the broth mixture over the roast and vegetables.
- Cover the crockpot and cook for 6-8 hours on low or 4-6 hours on high, depending on how tender you like the meat.
- Once the meat is tender and easily breaks apart, add the roast and vegetables to a serving platter and set aside while we prepare the gravy.
- In a small ramekin or sauce bowl, mix together the cornstarch and water to make a slurry. Add it to the broth in the crockpot and cook on high for 3-5 minutes until thickened, stirring occasionally and making sure the slurry is fully incorporated. If you want a thicker gravy, add just a little bit more cornstarch in your slurry.
- Pour the finished gravy over the meat and vegetables and garnish with fresh parsley. Serve with a side of fresh bread or over white rice.