Pot Roast Recipe Crock Pot

This Crock Pot Roast recipe is easy to make with potatoes, carrots, and thick and flavorful gravy. The meat is moist and full of flavor, your family will love this home cooked meal!

If you’re looking for the best Crock Pot Roast recipe, (with a ton of flavorful brown gravy), you’ve come to the right place!

I love that this is a complete meal all in one pot. You can do the prep work a day ahead of time, then set it and forget it.

Don’t be alarmed by the number of ingredients. They’re all super simple and really make the difference in this meal- the flavor is like no other.

Below are the 3 best options for making pot roast. Try to find one that has nice even marbling throughout the meat.

The following ingredients add depth of flavor to brown gravy, but they also help achieve a rich dark brown color.

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on Facebook, Instagram, and Pinterest!

Crock Pot Roast

This Crock Pot Roast recipe is easy to make with potatoes, carrots, and thick and flavorful gravy. The meat is moist and full of flavor, your family will love this home cooked meal!

Prep: 15min

Total: 375min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 564 kcal, Carbohydrate 41 g, Protein 38 g, Fat 29 g, Saturated Fat 11 g, Trans Fat 1 g, Cholesterol 121 mg, Sodium 992 mg, Fiber 6 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 3-4 lb. Chuck Roast (see notes for other cut options)
• 2 tablespoons flour
• 4 tablespoons olive oil
• 2 teaspoons brown sugar
• 1 teaspoon EACH: salt, garlic powder, onion powder, chili powder, paprika
• ½ teaspoon black pepper
• 1 cup chicken broth
• 2 cups beef broth
• 1 beef bouillon cube (or 1 tsp better than bouillon)
• 1 ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon low sodium soy sauce (can sub Worcestershire)
• 2 ¼ lbs. baby potatoes (see notes)
• 2 lbs. whole carrots (cut into halves or thirds.)
• 3 tablespoons corn starch + 3 tablespoons cold water
• 2-3 drops Kitchen Bouquet browning and seasoning sauce (optional: gives it a darker color)
• 1 Tablespoon cold unsalted butter

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.’, ‘name’: ‘Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.’, ‘url’: ‘https://thecozycook.com/crock-pot-roast/#wprm-recipe-37929-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.’, ‘name’: ‘Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.’, ‘url’: ‘https://thecozycook.com/crock-pot-roast/#wprm-recipe-37929-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will give the gravy more flavor. Transfer it to the slow cooker along with the remaining gravy mixture, followed by the pot roast and any juices from the plate.’, ‘name’: ‘Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will give the gravy more flavor. Transfer it to the slow cooker along with the remaining gravy mixture, followed by the pot roast and any juices from the plate.’, ‘url’: ‘https://thecozycook.com/crock-pot-roast/#wprm-recipe-37929-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)’, ‘name’: ‘Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)’, ‘url’: ‘https://thecozycook.com/crock-pot-roast/#wprm-recipe-37929-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.’, ‘name’: ‘Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.’, ‘url’: ‘https://thecozycook.com/crock-pot-roast/#wprm-recipe-37929-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Arrange the potatoes around the roast and top with carrots. Place the lid securely on top and resist the temptation to open it during cooking as you’ll lose a lot of heat.’, ‘name’: ‘Arrange the potatoes around the roast and top with carrots. Place the lid securely on top and resist the temptation to open it during cooking as you’ll lose a lot of heat.’, ‘url’: ‘https://thecozycook.com/crock-pot-roast/#wprm-recipe-37929-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Cook on high for 5-6 hours or on low for 8-10 hours.’, ‘name’: ‘Cook on high for 5-6 hours or on low for 8-10 hours.’, ‘url’: ‘https://thecozycook.com/crock-pot-roast/#wprm-recipe-37929-step-0-6’}
8. {‘@type’: ‘HowToStep’, ‘text’: ‘Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil.’, ‘name’: ‘Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil.’, ‘url’: ‘https://thecozycook.com/crock-pot-roast/#wprm-recipe-37929-step-0-7’}
9. {‘@type’: ‘HowToSection’, ‘name’: ‘Prepare the Gravy’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Use oven mitts to lift the crock and transfer the juices to a saucepan, OR, if the crock is stovetop safe, you can place the crock right on the stovetop.’, ‘name’: ‘Use oven mitts to lift the crock and transfer the juices to a saucepan, OR, if the crock is stovetop safe, you can place the crock right on the stovetop.’, ‘url’: ‘https://thecozycook.com/crock-pot-roast/#wprm-recipe-37929-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bring the juices to a boil. Whisk together the corn starch with cold water until completely combined. Gradually add it to the gravy and whisk continuously to incorporate.’, ‘name’: ‘Bring the juices to a boil. Whisk together the corn starch with cold water until completely combined. Gradually add it to the gravy and whisk continuously to incorporate.’, ‘url’: ‘https://thecozycook.com/crock-pot-roast/#wprm-recipe-37929-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Decrease heat to low and simmer until ready to serve. It will continue to thicken. Add a few drops of Kitchen Bouquet browning and seasoning sauce if a darker color is preferred. Swirl in 1 tbsp. cold butter prior to serving.’, ‘name’: ‘Decrease heat to low and simmer until ready to serve. It will continue to thicken. Add a few drops of Kitchen Bouquet browning and seasoning sauce if a darker color is preferred. Swirl in 1 tbsp. cold butter prior to serving.’, ‘url’: ‘https://thecozycook.com/crock-pot-roast/#wprm-recipe-37929-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Season carrots/potatoes with salt and pepper if desired and serve!’, ‘name’: ‘Season carrots/potatoes with salt and pepper if desired and serve!’, ‘url’: ‘https://thecozycook.com/crock-pot-roast/#wprm-recipe-37929-step-1-3’}]}

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 Pot Roast

Here’s how to make pot roast in the slow cooker—a hearty meal made easy! Searing the roast will give it caramelization to complement the vegetables.

Prep: 20min

Total: 6h30min

Yield: 8 – 10 serving(s)

Ingredients:

• 1 whole (4 to 5 lb.) boneless chuck roast
• 5 tsp. kosher salt, divided
• 2 1/2 tsp. black pepper, divided
• 4 tbsp. olive oil, divided
• 2 tbsp. tomato paste
• 1 c. beef broth
• 2 tsp. Worcestershire sauce
• 6 thyme sprigs
• 3 rosemary sprigs
• 6 garlic cloves
• 1 yellow onion, cut into 1-inch wedges
• 1 lb. baby yellow potatoes, halved if large
• 3 large carrots, peeled and cut into 1-inch pieces

Instruction:

1. Sprinkle the chuck roast all over with 4 teaspoons of the salt and 2 teaspoons of the pepper.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium-high. Place the meat in the skillet and sear it until browned on all sides, 12 to 16 minutes total. Transfer the meat to a 6 1/2-quart slow cooker.
3. Reduce the heat under the skillet to medium-low. Add the tomato paste and cook, stirring constantly, until slightly darkened in color, 30 seconds to 1 minute. Add the beef broth and cook, stirring constantly to loosen browned meat bits from the skillet and dissolve the tomato paste, about 1 minute. Pour the beef broth mixture over the roast in the slow cooker. Add the Worcestershire sauce, thyme sprigs, rosemary sprigs and garlic cloves to the broth mixture.
4. Toss together the onion, potatoes, carrots, remaining 2 tablespoons olive oil, 1 teaspoon of salt, and 1/2 teaspoon pepper in a large bowl. Pile the onion mixture on top of and around the roast in the slow cooker.
5. Cover and cook on high until the roast is fork tender, 6 to 8 hours (or on low for 8 to 10 hours). Serve the roast with the vegetables and a drizzle of sauce from the slow cooker.

Slow Cooker Pot Roast

Learn how to make a tender, flavorful pot roast in your crock pot! Follow this easy step-by-step recipe to make the perfect Slow Cooker Pot Roast.

Prep: 15min

Total: 495min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 491 kcal, Carbohydrate 39 g, Protein 34 g, Fat 22 g, Saturated Fat 8 g, Cholesterol 104 mg, Sodium 1063 mg, Fiber 4 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 2-3 pound chuck roast
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons olive oil
• 1 large yellow onion (cut into large pieces)
• 2 pounds russet potatoes (peeled and cut into 2-inch chunks)
• 1 pound carrots (peeled and cut into 2-inch pieces)
• 2 cloves garlic (minced)
• 2 cups beef broth or stock
• 2 tablespoons cornstarch
• 2 tablespoons water
• Fresh minced parsley

Instruction:

1. Rinse the roast and pat it dry. Mix salt, pepper, garlic powder, paprika, thyme and rosemary and rub into the roast on all sides.
2. Heat olive oil in a large skillet over medium heat. Brown roast on all sides; about 3-4 minutes per side.
3. Place carrots, onion, garlic and potatoes into the slow cooker. Pour in beef broth, then set the browned chuck roast on top.
4. Cover and cook on low 8-10 hours or on high for 5-6 hours.
5. Transfer the meat and vegetables to a serving dish. Combine water and cornstarch in a small bowl then pour into the slow cooker. Whisk together to combine. Cover and cook on high for 5 minutes, just enough to thicken the gravy.
6. Serve meat and vegetables smothered in gravy, with minced parsley for garnish if desired.

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