Crock Pot Roast Recipe

Slow Cooker Pot Roast is the ultimate comfort food! It’s a super hearty, deliciously flavorful meal in one that’s sure to satisfy even the pickiest of eaters.

This is just classic, homestyle, stick to your ribs good food made with basic, real ingredients. Plus it’s the best thing to come home to, cooked in the crock pot and ready to eat after a long day!

I’ve been making slow cooker pot roast as long as I can remember. But in the beginning I was doing it all wrong.

We’ve all had the super easy, lazy slow cooker roast that skips the browning, but once you try it browned you’ll never look back!

Another mistake was using onion powder and garlic powder in place of the real thing. Those have their place but not here. The fresh onion and garlic and so much flavor.

And have you ever tried crock pot roast with fresh herbs? It’s so much better than dried so it’s worth the splurge. You can often even find them bundled together in a blended package.

Then last but not least the vegetables. I was always adding potatoes in cubes and using Russet potatoes. How does that turn out in the end? Potato soup! Instead use a waxier a potato (Yukons) and keep the potatoes whole. Then cut them up at the end if you’d like, or just serve them whole no one will care.

Everyone will be too busy savoring each bite to care about the potato size details. This is the ultimate pot roast recipe! Simple ingredients yet layers of rich, satisfying flavor.

1. Pat the roast dry and rub with seasoning, then with flour. …
2. Combine gravy ingredients and add them to the Crock Pot along with the roast, potatoes, and carrots.
3. Cook on low for 8-10 hours or on high for 5-6.
4. Remove roast and vegetables and tent with foil.

Slow Cooker Pot Roast

Slow Cooker Pot Roast is the ultimate comfort food! It’s a super hearty, deliciously flavorful meal in one that’s sure to satisfy even the pickiest of eaters. This is just classic, homestyle, stick to your ribs good food made with basic, real ingredients. Plus it’s the best thing to come home to, cooked and ready to eat, after a long day.

Prep: 25min

Total: 505min

Serving Size: 1 serving

Nutrition Facts: calories 600 kcal, Carbohydrate 34 g, Protein 45 g, Fat 30 g, Saturated Fat 12 g, Cholesterol 156 mg, Sodium 453 mg, Fiber 6 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 1 1/2 Tbsp olive oil, (divided)
• 1 (3 lb) chuck roast
• Salt and freshly ground black pepper
• 1 medium yellow onion, (peeled, halved and cut into thick slices)
• 5 garlic cloves, (minced (1 1/2 Tbsp))
• 1 1/4 cups cup beef broth
• 2 tsp Worcestershire sauce
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh rosemary
• 2.5 lbs small yukon gold potatoes, (left whole)
• 5 medium carrots (about 1 lb), (peeled and cut into 1-inch pieces*)
• 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, (optional, for thickening gravy)
• 2 Tbsp chopped fresh parsley

Instruction:

1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.
2. Sear roast in pot until browned on both sides, about 4 – 5 minutes per side. Transfer roast to slow cooker.
3. Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute 2 minutes, add garlic and saute 30 seconds longer. Pour onion mixture over roast in slow cooker.
4. Return pot to heat, pour in beef broth, Worcestershire, thyme and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot. Remove from heat.
5. Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper.
6. Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 – 9 hours.
7. Remove roast and vegetables, shred roast (discard fat) and cut potatoes if desired.
8. If you’d like to thicken the broth and make a gravy, pour broth from slow cooker through a fine mesh strainer into a small saucepan**. Heat over medium-high heat. Whisk cornstarch with 3 Tbsp beef broth then pour into saucepan. Bring to a simmer, stirring constantly, let simmer 30 – 60 seconds.
9. Plate roast and vegetables, pour gravy over the top and sprinkle with parsley.

Slow Cooker Beef Pot Roast Recipe – How to Make Flavorful Beef Pot Roast in the Slow Cooker

FAQ

Do you have to brown a roast before putting it in the crock pot?

Is it better to cook a roast on low or high in the crockpot?

How much water do I put in my crock pot for a roast?

Do you put vegetables on top or bottom of pot roast?