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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. Perfect for a cold night or a Sunday dinner.

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.

chuck roast in a slow cooker surrounded by potatoes and carrots with parsley on top
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The Best Slow Cooker Pot Roast

There’s no better comfort food than a hearty crock pot roast. The veggies cook with the meat, so we just serve it up with some Homemade Dinner Rolls or Garlic Cheese Biscuits and a copycat Olive Garden Salad.

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.

For more comfort food favorites, try our Crock Pot Pork Roast, Top Round Roast and Chicken Fried Steak.

shredded pot roast, carrots and potatoes on a platter

Why We Love This Crock Pot Roast

  • 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.

Ingredients For A Delicious Crock Pot Roast

ingredients needed for a slow cooker pot roast
  • 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 russet potatoes, and some carrots. You could try yukon gold potatoes, but add them about halfway through the cooking time as they don’t take as long to become tender.
  • 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.

How To Make A Crock Pot Roast

See the recipe card below for full, detailed 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!

chuck roast in a skillet with seasoning

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.

crock pot with vegetables and a chuck roast

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.

how to make a cornstarch slurry for gravy

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.

chuck roast, carrots, onions, potatoes on white serving platter

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.


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 have to 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 undercooked.

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; 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.

How do you thicken gravy for pot roast?

This roast recipe makes its own gravy! All you need to do is transfer the cooked roast and veggies to a serving platter and add some cornstarch slurry to the slow cooker. Let it cook for 5-10 minutes and you’ll have a thick gravy that will wow anyone who tastes it.

What other ways can I cook a pot roast?

If you don’t have a slow cooker, or just prefer not to use one, you can try our recipes for Dutch Oven Pot Roast and Instant Pot Pot Roast.

spooning gravy over pot roast on white plate

Serving Suggestions

The best way to serve this roast is simply with potatoes and carrots and homemade gravy.

If you opt to leave out the vegetables, you’ll want to add a couple of sides, like Honey Roasted Carrots, Garlic Green Beans, Cheesy Mashed Potatoes or Twice Baked Potato Casserole.

Storage and Reheating

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 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.

overhead view of pot roast and vegetables on a plate

Expert Tips

  • 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.
fork with pot roast

More Delicious Slow Cooker Recipes To Love


Slow Cooker Pot Roast

4.87 from 97 votes
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 Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 people


  • 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
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  • 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.
Keyword crock pot roast, pot roast, slow cooker pot roast


Calories: 491kcalCarbohydrates: 39gProtein: 34gFat: 22gSaturated Fat: 8gCholesterol: 104mgSodium: 1063mgPotassium: 1457mgFiber: 4gSugar: 5gVitamin A: 12815IUVitamin C: 14.8mgCalcium: 81mgIron: 5mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

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.

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4.87 from 97 votes (68 ratings without comment)

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  1. NancyO says:

    So good I’m making it again. Leftovers are delicious

    1. Kristin says:

      That’s awesome Nancy! Thanks for stopping by.

  2. MDub says:

    This recipe is fantastically made. The dinner came out great and everyone thought it was delicious.

    One flaw I found is that though the recipe calls for the roast to sit on top of the veggies, the soup doesn’t really touch the roast, which is fine I suppose? The problem is one of the pictures. The roast is clearly within the broth, like some roasts are. Clearly, this depends on the size of the crock pot, as well, as to wether the roast will make contact with the broth or not. We used a 6 qt crock pot for this dish, and a 2.85lb roast. I measured and used the exact ratio of veggies and etc. It came out good, but I wander since because halfway through the cook, I movies the veggies out of the way and turned the roast upside down and submerged half of the roast?

    Here’s a suggestion for medium heat and cutting time down, since medium heat doesn’t exist on my slow cooker. I cooked it on high with the roast sitting on the veggies (barely making contact with the broth) for 4 hours. Then I flipped and submerged the roast after 4 hours on high, and set the temp to low and continued to cook for 3 hours. About 1.5 hours into the 3 hour low cook, I flipped the roast again and added 15 minutes to the cook, for a total time of 7 hours and 15 minutes.

    The roast came out perfect. Even the kids said it was one of the best roasts the ever had. Excellent recipe – I followed the directions to a tee, with making those additional changes to the cook (above.)

  3. Sarah says:

    I have been making this pot roast and only this one for a few years now. I still pull out the recipe every time. But I do make some changes…I buy a bigger roast, I omit rosemary, it’s just not something I ever have on hand, but I go heavy in the other spices. I add celery if I have any. I use a whole 32 oz container of broth because I don’t want to save a partial thing of beef broth! I add more of the roast seasonings to the gravy. My husband and I love it!

    1. Kristin says:

      Awesome feedback Sarah! Thanks for stopping by.

  4. Nancy says:

    The meat turned out perfect, even though I had only chicken broth on hand. I’ll definitely make it again, but maybe leave the vegetables out and cook them separately, since after 8 hours, they were mushy. Or maybe put the meat in for the full 8 hours and add the vegetables toward the end.

    1. Kristin Maxwell says:

      Try adding them at the 4-5 hour mark. That will give you tender, but not mushy.

  5. Charla says:

    I have made Kristen’s pot roast exactly like she states and it is wonderful. Always tender and falls apart

    My only problem is I have added celery and sometimes it is tough. Not sure why as I have used hearts and regular celery.

  6. Summer says:

    Best pot roast I’ve ever made

    1. Kristin says:

      Thank you Summer!

  7. Katie says:

    I have made this recipe a few times and it always comes out wonderful. The aroma is amazing while it cooks in the crockpot! Definitely a keeper and another fabulous recipe by Kristin!

    1. Kristin says:

      Thank you for the kind comment Katie, love the feedback.

  8. Paula says:

    Fantastic! Didn’t fall apart for me, maybe not fatty enough but super wonderful flavor!

    1. Kristin says:

      Love the feedback Paula! Thanks for stopping by.

  9. Beverly Meiner says:

    Everything cooks a lot faster in my 10 quart Crock Pot on low than expected. I had a 2 1/2 pound boneless Chuck roast. 2 lbs. of russet gold potatoes, an onion and double the carrots. Within 4 hrs the vegetables were cooked & the potatoes were falling apart. I took the vegetables out and let the roast cook another 1 1/2 hrs and put the vegetables back in on top of the roast with a half hour left. It was finished before 6 hrs. Next time I will put the meat on the bottom with the vegetables on top. It was delicious!

    1. Kristin says:

      Fantastic feedback Beverly! Thank you so much for sharing.

  10. Michelle says:

    Made this today. Tasty and tender. Thanks!

    1. Kristin says:

      Love the feedback Michelle! Thanks for stopping by.

  11. Lindsay says:

    My husband and I started making this about two years ago. It’s one of our very favorite roasts–and meals too (gravy or no gravy)! Smells and tastes sooooo good! I really look forward to the leftovers too. Thank you for sharing this!

    1. Kristin says:

      You are so welcome Lindsay! Thank you for stopping by.

    2. Charla says:

      Yes I agree a wonderful leftover.

  12. Tom H says:

    Just tried the slow cooker pot roast. Easy to make & very flavorful

    1. Kristin says:

      Love the feedback Tom! Thanks for stopping by.

  13. Cheryl Machuga says:

    You miss read my reply the meat was tender just not a lot of taste even though I seasoned it well, browned it before putting it in the crock pot.

    1. Kristin Maxwell says:

      You’re right, I did. Sorry about that. Did you make the gravy with the roast?

      1. Cheryl Machuga says:

        Oh no problem. Yes I did make a gravy with it.

  14. Cheryl Machuga says:

    Im trying this recipe today with a top round roast I’m using a brown gravy mix, a little beef broth, I don’t have any potatoes but followed the rest of the recipe so I’ll see how it turns out .

    1. Kristin says:

      Sounds awesome Cheryl! Yes, we would to here your feedback. Thanks for stopping by.

      1. Cheryl Machuga says:

        It turned out pretty good the meat was tender wasn’t as tasty as I thought it would’ve been I seasoned it and browned it to.

        1. Kristin Maxwell says:

          Hi Cheryl, The actual roast you used may not have had a lot of fat marbling, which is essential for tenderness. It also may have needed to cook a little while longer. Cuts of meat can vary, and it’s possible too that it was just not a great piece of meat. I hope you’ll give it another try – we absolutely love this recipe!

  15. Robyn Peace says:

    The rub is amazing! But always use cast iron for browning; you will never regret that.

    1. Kristin says:

      Great feedback Robyn! Thanks for stopping by.

    2. Debra says:

      I don’t have a cast iron skillet can I use one of my other frying pants

  16. Melinda Vance says:

    What size crockpot would this need? (I foolishly downsized to a 3-quart!)

    1. Kristin Maxwell says:

      It depends on the size of your roast, but easily a 4-quart to a 6-quart.

  17. Sandy says:

    This chuck pot roast in the slow cooker was amazing! I followed the gravy recipe also. This will my go to recipe!

    1. Kristin says:

      Nice! Thanks for stopping by Sandy.

  18. Don Philip Mims says:

    The roast turned out GREAT! Cooked in our Ninja Foodie slow cooker mode. It takes less time on low with this device for almost any recipe on slow cooker mode. Thanks for the recipe

    Don Mims

    1. Kristin says:

      You are so welcome Don! Thanks for stopping by.

    2. Jenna says:

      How long in the ninja foodi did you cook yours for? How many lbs was your roast?

  19. Don Mims says:

    Trying this recipe right now sounds and looks great. Thank You.

    1. Kristin says:

      You are so welcome Don! Let us know how it turned out in the comments, thanks for stopping by.

  20. Victoria says:

    Super excited to try this! I put it on before leaving for work so I wouldn’t be tempted to try it early. Can’t wait to see what my kitchen smells like when I get home.

    1. Kristin says:

      Hi Victoria, drop some feedback in the comments (would love to here about it). Thanks for stopping by.

      1. Erica says:

        Trying the make ahead version, will follow up but so far it looks SO good and my husband has already asked what I’m making for dinner tomorrow twice 😂

  21. Cynthia Jemison says:

    Can this be done in the instant pot

  22. Rebecca Payne says:

    I can’t wait to try this one.

    1. Kristin says:

      Thanks for stopping by Rebecca

  23. H says:

    This is simple and delirious dish. Thank you for sharing.

    1. Kristin says:

      You are so welcome H!

  24. Sue says:

    Delish! My family raved that it was one of the best roasts I ever made! I used an English roast, and since I was out of potatoes, I just used the carrots and onions.. then served with a side of “funeral potatoes ” (but with my own twists) & crockpot applesauce. My daughter usually won’t eat cooked carrots, but gobbled these up! Definitely will make again!

    1. Kristin says:

      That’s so awesome Sue! That combination does sound very Delicious. Thank you for sharing.

  25. Tom says:

    I am going to try this recipe today, but I am concerned that my carrots and celery I plan to put in will be too soft if they sit in the crockpot that long. Is this something I need not worry about?

    1. Kristin Maxwell says:

      I don’t use celery, just carrots and potatoes. They do come out on the soft side, but they are delicious. You don’t have to cook them with the pot roast if you don’t want to.

  26. Anne Marie Walker says:

    very easy and tasty

    1. Kristin says:

      Thank you Anne!

  27. Jody says:

    I received a crockpot as a wedding gift about 40 years ago (I’m still using it!) and a pot roast was the first thing I made in it. I’ve been making crockpot roasts ever since, using a few different recipes. This recipe is hands down the best I’ve ever had! I only changed some minor things, like no garlic cloves and I added Worcestershire sauce. The meat was so tender and the flavor was fantastic. Thanks so mich for my new go-to recipe!

    1. Kristin says:

      You are so welcome Jody! Thanks for stopping by.

  28. Kalvin Bell says:

    Hey Kristin, my wife saw me searing the roast this morning. “You don’t need to do that I never have. ” Of course I didn’t listen and followed your directions. 9 hours later we both agreed best roast ever. . . Definitely five star thanks

    1. Kristin Maxwell says:

      Thanks for your feedback Kalvin! Your wife is sorta right LOL but it’s so much better when you sear! Adds incredible flavor and texture.

  29. Jacqueline Milowski says:

    I’m cooking this now. Accidentally bought cornmeal instead of cornstarch, so will have to use flour & butter for gravy.

    1. Kristin Maxwell says:

      Oh no! That will make a delicious gravy as well.

  30. Pat Brennan says:

    I made this for our stay at home Christmas dinner. It came out perfectly! The meat melted in your mouth, and the flavor from the spices and browning the meat were delicious. The only change I made was using 1and 1/2 cups of beef broth and 1/2 cup of red wine. It added depth to the flavor.
    My family could not stop raving about this. Thanks so much!

    1. Kristin says:

      That is so awesome Pat! so glad your family loved it. Thanks for stopping by and leaving some positive feedback.

  31. rena says:

    I have always put the carrotts & potatoe on top of meat when cooking – What’s the difference? Why does everyone say to put at the bottom of roast….Thank you

    1. Kristin Maxwell says:

      They absorb the flavors of the meat and sauce that way.

  32. Susan says:

    I made the pot roast last night. The flavors were delicious. The meat was a little tough. I never took the cover off during cooking, I cooked it on low for 10 hours. The gravy flavor saved the meat. Should the meat be under the broth while cooking or on top of the vegetables?

    1. Kristin Maxwell says:

      Hi Susan, I’m sorry that the meat came out tough. Slow cookers can vary in temperature just like ovens, so sometimes the temp can be too high. Yes the meat is in the liquid with the veggies below.

  33. Kathy says:

    Hi Kristin, little late starting my roast today, can I cook three and half lb. ROAST ON LOW FOR SIX AND A HALF HOURS INSTEAD OF EIGHT HOURS

    1. Kristin Maxwell says:

      I would start it on high for an hour or two and then turn it down to low. But even the low for that amount of time would probably be ok. It may not be quite as tender.

  34. eric stone says:

    thank you Mrs K simply the best!!!!!!!!!!

  35. kevin says:

    kristin wonderful recipe you have shared here.

    1. Kristin says:

      Thank you Kevin! Thanks for stopping by.

  36. Sharon mcloud says:

    Where were you forty years ago when I first learned/had to cook!! Your recipes are so easy to follow and fun to cook.

    1. Kristin says:

      Thank you Sharon for the kind words. please come back and visit us for new easy and time-saver recipes.

  37. Theresa says:

    I love this recipe. Today I am making it for the second time. Very tasty thank you for sharing!

    1. Kristin says:

      You are so welcome Theresa, thank you so much for stopping by and taking the time to leave some positive feedback.

  38. Sarah says:

    Incredible! Made this for my family and it came out so tender and filled with flavour! I did not have beef broth, so I used chicken flavour powder with water instead.

    1. Kristin says:

      Thank you Sarah! Thanks for sharing your experience and positive feedback!!

  39. Judy says:

    Hi, I have ground thyme does that make a difference?

    1. Kristin says:

      It shouldn’t – I’ve used both.

  40. Tim says:

    I have a chuck roast and am following the instructions. 5 hours in the meat seams to have contracted into a tight tough ball. I’ll let it finish at the eight hour period then check to see if it relaxed and becomes the pull apart tender as posted

    1. Kristin says:

      Hi Tim, please let me know how it turns out. You don’t want to open the slow cooker during cooking as that will alter the process. Also, are you cooking it on high or on low?

  41. Karen says:

    Can you use fresh thyme and rosemary, does it make a difference?

    1. Kristin says:

      Sure you can use fresh!

  42. Elizabeth McClure says:

    Hope I can update this after tomorrow… I’m doubling this and Swanson artison beef broth (has some extra flavor) my pot roast is 6 lbs… This is my son’s favorite!!!

    1. Kristin says:

      Let me know how you liked it!

      1. Elizabeth McClure says:

        First let me say, I’m not a big fan of pot roast. It’s my son that loves it. This was probably the best pot roast I’ve made. I made a 6 lb chuck roast. Double everything. It just fit in a 6 qt crock pot. The only change I made was I used an artisan broth. At the 5 hr mark I removed the veggies and placed them (covered) at 170 in the oven. I let the meat continue to cook for about another hour and half. Then went back to your recipe. My family loved it…

        1. Kristin says:

          That’s awesome, thanks for sharing!

  43. Robin Crawford says:

    The Spices just made this roast! Probably the best flavored simple roast I’ve made! Thank you for the recipe!

    1. Kristin says:

      You’re so welcome Robin! thank you so much for stopping by!

  44. Tera says:

    This recipe was delicious just the way the recipe is. I didn’t change a thing. The whole family loved it! Thank you so much for sharing!!!

    1. Kristin says:

      So happy that you and your family loved this recipe Tera! Thank you so much for stopping by!

    2. Gwen McCoy says:

      I’m gonna try your roast recipe for Christmas dinner. Sounds delicious.

  45. Tom Allen says:

    I first made the roast using the recipe and it was a big hit. The next time I made the roast, rather than greasing the pan for browning the roast, I’ made a pan of bacon and (1) used the bacon grease to brown the roast and (2) put the bacon into the crock pot as part of the mix. It was sensational.

    1. Kristin says:

      Thank you Tom for sharing your feedback and positive experience. Great idea about the bacon grease and adding the bacon…sounds delicious.

  46. Cody says:

    This recipe is delicious if followed as is but it’s also a wonderful base to experiment and make it more “your own”. One way I’ve recently tried is mixing this with my mom’s recipe she used to like by adding condensed french onion, cream of mushroom soup, and worchestershire sauce (I put less onion than the recipe calls for when I do this for obvious reasons).

    I pretty much revisit this recipe constantly for reference of proportions and the steps.

    1. Kristin says:

      Thank you Cody! Your positive statement is absolutely true. the base recipe is perfect for most, quick and simple but adding your own twist can make it extra special.
      thanks again for stopping by.

      1. Rena says:

        How would you incorporate the mushroom soup into the recipe?

        1. Kristin says:

          I suppose you could add it to the gravy at the end.

  47. Dillan says:

    Good shit

    1. Kristin says:

      Thanks Dillan!

  48. JOAN ZAUNER says:

    I only bought a little over a pound of chuck roast. Can I still use your recipe? The cooking time in the crockpot should be a lot less, I would gather. Do you have nay idea how long I should cook it and do you do it on low, med or hi??? It’s Father’s Day 2019, and I am making it tomorrow. I hope you can get to me before then.

    1. Kristin says:

      Hi Joan, I’m sorry I couldn’t get back to you sooner. Yes I would say cook it a little less but not too much. The great thing about a roast like this is that it’s hard to overcook it unless you go many hours over. I hope it turned out great!

  49. Ofelia Patlan says:

    Love your recipe which seems like a breeze to make, On Father’s Day I plan to serve 12 people , four of which are men and heavy eaters. What are your recommendations for increasing the amount of roast?

    1. Kristin says:

      You would need to at least double the amount. One recipe will feed about 5-6. I’d recommend using two slow cookers though if you can. Maybe make a lot of sides to go with it.

  50. Scott L Lofmark says:

    Beef broth by itself or with water? Part 2 of the question is how much broth? Thank you!

    1. Kristin says:

      There is no water added, just the beef broth. It’s 2 cups, as called for in the ingredients list.

  51. Alex says:

    should the roast be covered with broth…or is it fine if the roast sits on top of the liquid and veges

    1. Kristin says:

      The roast sits on top of the veggies and broth. It doesn’t need to be covered.


    Excellent!! I was lacking beef broth so I used 1 cup of water and 1 cup of Cabnert Sauvignon. YUM!!! Do not think there will be ANY left overs!

    1. Kristin says:

      That’s awesome Michele! So glad you enjoyed it!

      1. Scott L Lofmark says:

        2 cups of broth [liquid] then?? I wasn’t sure how much I should add

  53. Joanie Jones says:

    Thanks! Can’t wait to try your recipe. I can eat dinner for several days off a good pot roast. An all-time favorite in my house.

    1. Kristin says:

      That’s awesome Joanie! Thank you!

  54. Katie says:

    Oh my gosh this was the best roast I’ve ever tasted! So tender and the gravy was delicious!!

  55. Matthew Schwarzman says:

    Came out tender and delicious!

    1. Kristin says:

      That’s awesome Matthew! thank you for sharing your positive experience!

  56. Daily4ever says:

    This is the first thing I cooked in my new crockpot. Taking other reviewers’ advice, I browned a 3.66 lb. boneless chuck roast in a little olive oil after rubbing low sodium Montreal Steak Seasoning and 1 chopped fresh garlic clove. I cut the roast in half before setting it in the crockpot as it was so big. I used 2 cans of beef broth instead of water and used small red potatoes, along with 1 sliced onion and I also chopped up some baby carrots, 2 more cloves of garlic and omitted the celery.

    1. Kristin says:

      Great idea, love that you made it your own!

  57. Janice Robinson says:

    Is the roast not supposed to be submerged, even partially, in the liquid? Because once I put the pototoes, carrots, onion, and garlic into the slow cooker, added two cups of beef broth, and then put the roast on top, that’s what happened. The roast is not submerged in any liquid. Well, it’s cooking now. I’ll see what happens.

    1. Kristin says:

      It’s actually a misconception that meat requires liquid to cook in a slow cooker! The meat provides it’s own liquid and comes out tender and juicy. I know you let this comment a couple of days ago, so I hope you enjoyed the meal!

  58. Tasha says:

    5 stars for sure! I had a really good piece of Chuck to cook up and we are Not a family of steak eaters. House smelled so good while cooking! And…. everybody ate it! My husband who has said he would never eat roast again because his mother cooked it so dry, my picky 9 year old, and the rest of us.
    2.5 lb chuck, as written it’s perfectly seasoned!
    5.6-6 hours on high.
    I hate spending a bunch of time in the kitchen for nobody to eat any of it. This one is almost gone and It’s a hit!!
    Thanks for sharing!

    1. Kristin says:

      Thank you so much for your detailed review! Glad your family enjoyed the roast.

  59. Kay says:

    Can you add a packet of Lipton Onion dry soup mix or would it make it too Salty?

    1. Kristin says:

      Leave out the salt and I think it would be delicious!

    2. Steve says:

      It makes it very tasty just don’t add Salt

  60. Wes Hoffman says:

    Your pot roast recipe has been cooking for about 4 hours and the whole house smells delicious! I know that it will be perfect. Can’t wait to serve it to my wife, sister and 94 year old Mother tonight! Thanks for the help!

    1. Kristin says:

      Thank you Wes!

  61. Moo says:

    I used this recipe for my very first attempt at a roast as I’m very hesitant to do much with red meat. It turned out great! The meat was so tender it fell apart just by looking at it.
    I deviated from the recipe a bit in that I used a package of fresh herbs because it came as part of the sale with the roast. I also used some red pepper flakes and dried basil. Didn’t get the heat from the flakes, but definitely got the flavor.
    The only thing I suggest is reducing the juices before adding the corn starch slurry in order to get a thicker gravy.
    Thank you again!

    1. Kristin says:

      Thank you for sharing your feedback! I’m so glad you enjoyed the roast. For the gravy I’d actually recommend adding more cornstarch/water mixture if it’s not thick enough. To omuch gravy is never a bad thing! 🙂

  62. Maria S. Whitfield says:

    Seems amazing recipe. Can you also add a section on how we can do this in an oven.

  63. Corrin Selby says:

    This looks so amazing Kristin. This seems easy too. Thanks

  64. Pattie says:

    Not enough room in my crock pot, so I put in oven.. not sure what temp, so 350? Not sure how long.. it’s in the oven now, we will see.. ?

    1. madeline ireland says:

      Low setting on a slow cooker = 190 degrees F and High setting = 300 degrees F.

  65. Donna Casillas says:

    Tried your recipe. It was great. Gravy came out perfect. Thank you for sharing.

  66. Andrea M says:

    Just made my very first pot roast! Yummm! Thanks for the easy and yummy recipe!

    1. Kristin says:

      Thank you Andrea!

  67. claude says:

    Kristin great recipe you have shared here. just mouth watering

    1. Kristin says:

      Thank you Claude!

  68. jack says:

    kristin wonderful recipe you have shared here. thanks

  69. Warren A Barnes says:

    I think this will be my go-to recipe for Pot Roast. I tried it last night and didn’t deviate from the recipe with the exception of adding a bit more carrots and I de-glazed the pan I seared the beef in with some of the stock and poured it into the crock.

    I think next time I do this I will put the rub on the meat the day before, wrap it in plastic wrap, and let it sit for a day or so.

    1. Kristin says:

      Thanks Warren for sharing your experience!

  70. Caryn says:

    silly question but what size crock pot? I have a 4 QT

    1. Kristin says:

      That might be too small, but it could work. You might need to cut the roast in half and stack it depending on the shape, or just use a small roast. My crock pot is 6 quart.

  71. John De says:

    delicious recipe.
    Love it

  72. Kathi says:

    Making this for snow day in Seattle ! Yum! Hubs is already licking his chops!

    1. Kristin says:

      Thank you Kathi! So happy that you and your family loved this recipe!

  73. De Gascogne says:

    Crock Pot Roast is my favorite dish. I will share this article with my girlfriend. Hope she can cook it for me according to the recipe you shared.

    1. Elzebub says:

      Monsieur! Better to cook it for her and watch your weekend improve dramatically. (Great recipe thank you!)

  74. Bryan S. says:

    Such a delicious recipe! I’d attempt to build a spaceship before trying to prepare a meal (I can’t cook), but after my wife came down with the flu, I had to figure something out. I Googled “crock pot recipe” and am glad I found your website. We literally just got done eating and my kids, along with my wife and I, loved it! Thanks for the save!

    1. Kristin says:

      Thank you Bryan! So happy that you and your family loved this recipe! Thanks for stopping by.

  75. Sherrie Bonucci says:

    Hi Kristin, I think I’ll try your recipe this weekend. Putting the vegetables in courde that long, doesn’t make them mushy???

    1. Kristin says:

      It doesn’t if you leave them in large chunks. They are quite soft, but not mushy.

  76. Lisa says:

    Kristen, I just wanted to thank you for so many great recipes they are simple and have such great flavor.
    keep them coming.
    Thanks again

    1. Kristin says:

      Thank You Lisa! and thanks for stopping by.

  77. Laurie Robinson says:

    Fantastic! Easy Perez!!! Great flavors!

    1. Kristin says:

      Thank you Laurie!

  78. james amedeo giacobone says:

    Tried this recipe for pot roast, found it easy and tasty. Family loved it, especially with a glass of good vino.

  79. Maryjane Bradshaw says:

    I noticed that you indicated to use twice as much cornstarch and liquid to whisk back into the crock pot than the recipe states. Did you also use twice as much liquid, that is 4 cups instead of 2?

    1. Kristin says:

      That’s a typo in the post, but you want to use equal amounts of each – the more you use, the thicker the gravy will be.

  80. Terrie says:

    I’m a vegetarian but love this! I know right? My husband and Son are not and my son goes to school and works and my husband works. So I don’t mind recipes like this where I just put it in the crockpot, and that’s really all I have to do. And they loved this, I just need to have them taste at the end to make sure the seasoning is right for their liking. So thanks, glad your recipe popped up when I googled. Oh and roast was on sale!!!!!

    1. Kristin says:

      Terrie, glad you and your family loved it! Thanks for stopping by.

  81. Dee Parker says:

    Made this tonight, THE BEST CROCK POT ROAST I HAVE EVER MADE! Bookmarked for every time I make it, which is at last once a month! Thanks for posting, it was perfect. Family gave rave reviews and the gravy was awesome! Delish! 10 stars!

    1. Kristin says:

      Thanks for your review, we love it too!!

  82. Marissa says:

    I made this tonight and it was delicious! Pot roast tastes even better now that the weather has cooled down. Thanks for the recipe!

    1. Kristin says:

      Hi Marissa,
      This is one of my favorites.
      Thank you!
      So glad you enjoyed it!

  83. Healthy Kitchen 101 says:

    Crock Pot roast is my mom’s speciality xo Aw, you make me crave some right now! I’m thinking of calling my mom to make a huge pot for me at this weekend when I come back home xD
    – Natalie

  84. Raima says:

    Hi Kristen
    I tried your chicken drumsticks in lemon garlic oregano marinade and it was really very good. My kids loved it! I just had a question- I don’t have a crockpot. Can i use a tender cut of beef and cook it in a regular non stick pot?

    1. Kristin says:

      You can, but the timing and temperatures would be different. You’d also probably need to use more liquid. I’d recommend finding a good oven pot roast recipe.

    2. Jae says:

      Hello, Here’s my Mom’s dish called Oven Stew. 1 lb beef stew meat in cubes. Add potato chucks about 2″ square, carrot chucks, 1 yellow onion, 1 can of golden mushroom condensed soup, one can of tomato condensed soup. I also add green pepper. Mix in a baking dish and bake at 350 for 1 hour, i think. Put foil on top. It’s awesome! I made it in a CrockPot recently and added 5 cloves of garlic and two bay leaves to it as well. It’s a bit on the tomato-y side for me, so next time I will be using half the tomato soup.

      1. Kristin says:

        That sounds delicious Jae!