Learn how to make a tender, flavorful pot roast in your slow cooker! Follow this easy step-by-step guide to make the perfect Crock Pot Roast.
My Crock Pot Roast recipe is the best you’ll ever taste – a super tender, fall-apart slow cooker pot roast with incredible flavor that’s cooked all day in the slow cooker. Served with a simple brown gravy, carrots and potatoes, it’s a homey and delicious Sunday supper or weeknight dinner. This pot roast in the crockpot is simply perfection.
A slow cooked chuck roast really feels like a classy, elegant home cooked meal making it perfect for Sunday supper or serving company. It’s also total comfort food, the kind that takes you back to your childhood dinner table.
This slow cooker pot roast is fall-apart, melt-in-your-mouth tender. The smell will greet you at the door when you come home after a long day and that creamy gravy will send everything soaring over the top.
It’s way easier than cooking it in the oven. Just set it and forget it!
It makes its own gravy.
It’s absolutely, incredibly fall apart tender.
The beef roast and vegetables cook together in the slow cooker, for an easy one pan meal.
It doesn’t heat up your house like an oven does so you can enjoy it year round.
Chuck roast – 2-3 pounds is average for what you’ll find in the grocery store and it will feed at least 4-6 people.
Roast seasoning – salt, black pepper, garlic powder, paprika, dried thyme, and dried rosemary.
Olive oil – for searing the roast.
Vegetables – For cooking with the roast and adding flavor. A large onion, a couple of potatoes and some carrots.
Garlic cloves – added to flavor the broth.
Beef broth – This is what will combine with the juices from the meat to create that succulent gravy.
Thickening – Cornstarch and broth water mix to make the thickener for the gravy that you’ll add to the slow cooker at the end.
Garnish –you can use fresh parsley, fresh thyme or rosemary to garnish the roast before serving.
Step by Step Instructions
Cooking a pot roast in your crockpot is probably one of the easiest slow cooker dinners there is, and it’s pure comfort food!
Prepare the roast. You’ll want to start with a nice big chuck roast; trim any large chunks of fat before adding the seasoning. I season my roast with salt, black pepper, garlic powder, paprika, dried thyme and rosemary, then brown it in my cast iron skillet on all sides. This means holding it up with the tongs while the shorter sides are seared.
Add everything to the slow cooker. Carrots, onions, garlic and potatoes are placed into the crockpot with the roast is nestled on top. While you don’t necessarily need to add liquid, for this beef roast I add some beef broth to that I will have enough liquid to help the gravy at the end.
Arrange for serving. Once the meat is fully cooked and the veggies are nice and tender, remove them from the slow cooker to a serving platter and garnish with fresh herbs.
Make the gravy. Combine a couple of tablespoons of liquid from the crock pot with an equal amount of cornstarch in a small bowl. Whisk until it’s nice and smooth (just a fork works great for this), then stir it with the liquid in the slow cooker (you can turn it up to high to help speed up the process. It should thicken in just a few minutes, then you can spoon it over the pot roast, or put the pot roast back into the slow cooker if you like.
The best way to serve this roast is simply with the potatoes and carrots and the homemade gravy.
Depending on the size of your roast, you may have some leftover. If you’re not planning to use it for another meal, the leftover meat is great for shredded roast beef sandwiches!
Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave.
Freezer: To freeze leftovers, cool completely and freeze meat and veggies in a freezer container for up to 3 months. Freeze the gravy separately in a freezer bag. Thaw everything in the fridge overnight. The gravy should be reheated in a small saucepan on the stove while the meat and vegetables can be reheated in the microwave.
Make Ahead Instructions
If you want to a prep this recipe the day before, you can certainly do so. It will save you from rushing to get it done in the morning!
Season and sear the meat and chop all the vegetables. Layer everything in the crock pot as directed, cover and refrigerate. In the morning, you can just place the pot right into the unit and set it to cook all day. You will need to add 15-30 minutes to the cook time since you’re starting from cold.
Brown the roast. Don’t skip this step – it seals in the flavor and creates that lovely golden sear.
Customize the herbs and vegetables. Swap out the potatoes for your favorites, like sweet potatoes, turnips or other root vegetables. Sometimes I’ll add onions or celery. I also love to use fresh herbs placed right in the slow cooker.
Kick up the seasoning a little by adding onion powder and worcestershire sauce, or even onion soup mix.
Veggies too soft? If you prefer the vegetables more firm, place them on top of the roast or add them during the last half of the cooking time.
Gravy tips: If you don’t have cornstarch but still want that delicious brown gravy, you can make a gravy on the stove top with a roux. Strain the juices from the crockpot into a large glass measuring cup using a mesh strainer. Melt some butter in a skillet or sauce pan over medium heat. Add flour and whisk for a couple of minutes until golden, then pour in about 2 cups of the reserved broth. Simmer until thick.
Frequently Asked Questions
What is pot roast?
A pot roast is a large, tough cut of meat that’s slow cooked in water, wine, stock or broth to make it incredibly juicy and pull apart tender. Herbs and other seasonings can be added. Often the juices are reserved to make a gravy.
Do you have to brown the roast first?
You don’t haveto brown a roast before cooking it in the crock pot. However doing so will create a more rich and complex flavor profile in the meat by caramelizing the meat and toasting the seasonings. In my experience, it also holds the meat together a little better so you can remove it from the slow cooker for serving if you wish.
What beef is good for slow cooking?
Tougher cuts of meat actually make the best pot roast. In lean cuts of meat the high amounts of collagen break down and turn into gelatin which then tenderizes the meat, creating that melt in your mouth succulence. The juices thicken and create a rich, delicious sauce to spoon over the meat.
Chuck, Brisket and Round roasts make the best pot roast. I also like using tri-tip because I love the flavor, but it doesn’t always turn out as tender.
How long do you keep a roast in a crock pot?
The great thing about this slow cooker pot roast recipe, is that you have a flexible time frame. Chuck roast is a tender cut of beef that is hard to ruin unless it’s severely over or under cooked.
Cook the roast and vegetables for 8-10 hours on low or 6-7 hours on high. I recommend low and slow if you can; the slow cooking at a lower temperature will provide the most tender and juicy meat.
Can I cook this on a high setting?
A slow cooker roast is best when cooked low and slow. Using the high temperature setting will work and you’ll still get a flavorful roast, but for the most juicy, tender melt in your mouth meat, you want to cook on low.
2poundsrusset potatoespeeled and cut into 2-inch chunks
1poundcarrotspeeled and cut into 2-inch pieces
2cupsbeef broth or stock
Fresh minced parsley
Rinse the roast and pat it dry. Mix salt, pepper, garlic powder, paprika, thyme and rosemary and rub into the roast on all sides.
Heat olive oil in a large skillet over medium heat. Brown roast on all sides; about 3-4 minutes per side.
Place carrots, onion, garlic and potatoes into the slow cooker. Pour in beef broth, then set the browned chuck roast on top.
Cover and cook on low 8-10 hours or on high for 5-6 hours.
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.
Serve meat and vegetables smothered in gravy, with minced parsley for garnish if desired.
To make a gravy without cornstarch: Melt 3 tablespoons of butter (preferably unsalted) in a medium saucepan, then whisk in 3 tablespoons of flour and cook for 2-3 minutes or until it’s golden in color. Pour in 2 cups of the beef juices from the crockpot (strain them first so you’ll have a smooth gravy) and whisk to combine. Bring the gravy to a simmer and let it bubble for about 5-7 minutes or until it’s thickened. Taste the gravy before adding any seasonings.
Make Ahead Instructions: Season and sear the meat and chop all the vegetables. Layer everything in the crock pot as directed, cover and refrigerate. In the morning, you can just place the pot right into the unit and set it to cook all day. You will need to add 15-30 minutes to the cook time since you’re starting from cold.
Fridge storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave.
Freezer storage: To freeze leftovers, cool completely and freeze meat and veggies in a freezer container for up to 3 months. Freeze the gravy separately in a freezer bag. Thaw everything in the fridge overnight. The gravy should be reheated in a small saucepan on the stove while the meat and vegetables can be reheated in the microwave.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.