Pot Roast Crock Pot 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.

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

This slow cooker pot roast is insanely easy and impossibly flavorful. Here’s how to make this perfect recipe for a cold winter night or when feeding a crowd.

Prep: 15min

Total: 5h30min

Yield: 7 serving(s)

Nutrition Facts: calories 622 calories

Ingredients:

• 3/4 c. low-sodium beef broth
• 2 tbsp. tomato paste
• 2 tbsp. Worcestershire sauce
• 1 tbsp. cornstarch
• 1 lb. small potatoes, scrubbed and halved
• 3 carrots, peeled and cut crosswise into 2″ pieces
• 1 medium yellow onion, cut into 1/2″ wedges
• 4 cloves garlic
• 1 sprig rosemary
• 1 (3.5 lb.) beef chuck roast
• Kosher salt
• Freshly ground black pepper

Instruction:

1. In the bottom of a slow cooker, whisk together broth, tomato paste, Worcestershire, and cornstarch. Add potatoes, carrots, onion, garlic, and rosemary.
2. Season beef with salt and pepper, then nestle into vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
3. Thinly slice roast and arrange on top of vegetables on a platter. Skim fat from extra juices in slow cooker and drizzle over top. Serve warm.

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 high or low in a crock pot?

Do you cover pot roast with liquid in crock pot?

Do you put vegetables in bottom or top of crock pot roast?