Beef Roast Crock Pot Recipe

Juicy, tender Slow Cooker Beef Pot Roast with seasoned vegetables is the perfect Sunday night meal for all groups — big or small. Top it off with a simple and easy-to-make gravy for one winner of a dinner!

This is it, everyone: My mother’s famous Sunday dinner in a nutshell. This is basically what we had to eat almost every single Sunday growing up. Beef roast with potatoes and carrots. And salad. And rolls. And Jello. My mother constantly felt the need to cook as though she was feeding an army. Then again, she did have nine children…that’s almost an army. Or a baseball team.

I always wonder why she chose this meal for Sundays over and over again. She could have thrown in the towel and ordered up a bunch of pizzas. She could have had some simple spaghetti or even hot dogs for that matter. I think the reasons she chose to do this slow cooker beef pot roast beef were because she knew it was a well-rounded meal, it was easy to put together, and it fed a crowd.

Slow Cooker Beef Roast

Juicy, tender Slow Cooker Beef Pot Roast with seasoned vegetables is the perfect Sunday night meal for all groups — big or small. Top it off with a simple and easy-to-make gravy for one winner of a dinner!

Prep: 10min

Total: 370min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 378 kcal, Carbohydrate 31 g, Protein 42 g, Fat 9 g, Saturated Fat 3 g, Cholesterol 105 mg, Sodium 957 mg, Fiber 5 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 3 pounds chuck or rump roast ((see note))
• 2 tablespoons steak seasoning
• 1 tablespoon Italian seasoning
• 2 cups beef broth
• 1 pound baby carrots
• 2 pounds potatoes ((I useded red), chopped into 2 inch pieces)
• 1 large white or yellow onion (cut into chunks)
• 1 stalk celery (chopped)
• 2 teaspoons salt ((or more to taste))
• 1 teaspoon black pepper ((or to taste))
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 3 tablespoons cold water
• 3 tablespoons corn starch

Instruction:

1. Whisk together steak seasoning and Italian seasoning. Rub seasoning mix all over the roast. Grease a slow cooker. Add roast, beef broth, potatoes, carrots, onions, and celery. Cover and cook on low for 9 hours or on high for 6 hours.
2. Minutes before serving, prepare the gravy. Drain liquid from sow cooker into a medium sauce pan. Add salt, pepper, garlic powder, and onion powder. Bring to a boil.
3. Whisk together corn starch and cold water. Add to sauce pan and reduce heat to medium-low. Allow to thicken for 3-5 minutes.
4. Place roast on a large plate or serving platter. Use a fork to gently pull apart the roast. Pour gravy over roast (and veggies if desired) and serve. Enjoy!

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.

Ultimate Slow Cooker Pot Roast

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

Prep: 15min

Total: 495min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 542 kcal, Carbohydrate 21 g, Protein 47 g, Fat 29 g, Saturated Fat 11 g, Cholesterol 156 mg, Sodium 1039 mg, Fiber 4 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 4-5 pound chuck roast
• 2 tablespoons canola oil
• 2 teaspoons Kosher salt
• 1 teaspoon coarse ground black pepper
• 1 teaspoon dried thyme
• 1 pound carrots (peeled and cut into 2″ chunks)
• 2 pounds Yukon Gold potatoes (peeled and cut into large chunks)
• 2 cloves garlic (minced)
• 2 cups beef broth
• 2 tablespoons corn starch
• 2 tablespoons cold water
• minced parsley (optional, to garnish)

Instruction:

1. Season the chuck roast with the Kosher salt, pepper and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you’re adding broth).
2. Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium high.
3. Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
4. In your slow cooker add the carrots, potatoes and garlic.
5. Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
6. In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.
7. Pour the gravy over the meat and garnish with parsley if desired.

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?

Does beef roast need to be in liquid in crock pot?

Is it better to cook a roast on high or low in a crock pot?

Why is my beef roast in the crock pot not tender?