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This slow cooker pot roast is fall-apart tender with a rich, homemade gravy that practically makes itself. Season a chuck roast, sear it for extra flavor, then let the crockpot do the rest while your house fills with the most incredible smell. Served with carrots and potatoes, it’s the kind of comfort food dinner that makes everyone come back for seconds.
If you love a good slow-cooked roast, try our Crock Pot Pork Roast, Top Round Roast, or classic Dutch Oven Pot Roast for an oven-braised version.
Before You Get Started
A few quick tips to make sure your pot roast turns out perfectly tender and flavorful every time.
- Use chuck roast for the best results. It has the right amount of fat and connective tissue that breaks down during slow cooking, giving you that fall-apart texture. Leaner cuts like round or sirloin won’t be as tender.
- Sear the roast before slow cooking. Browning on all sides in a hot skillet creates a richer, deeper flavor and helps the meat hold together. It’s worth the extra 10 minutes, but if you’re pressed for time, you can skip it and still get a good roast.
- Cut vegetables into large chunks (at least 2 inches). Small pieces tend to turn mushy after 8-10 hours of cooking. If you prefer firmer vegetables, add them halfway through cooking or place them on top of the roast so they’re not fully submerged.
RECIPE WALK-THROUGH
How to Make Slow Cooker Pot Roast
See the recipe card below for full, detailed instructions
This is one of the easiest slow cooker dinners you can make, and it’s pure comfort food. A little searing up front, then you can walk away and let the crockpot work its magic all day.
Step 1: Season and Sear the Roast
Trim any large chunks of fat from the chuck roast, then pat it dry. Mix the salt, pepper, garlic powder, paprika, dried thyme, and rosemary together and rub the seasoning generously over all sides of the roast.
Heat olive oil in a large cast iron skillet (or any heavy skillet) over medium-high heat. Once the oil is shimmering, place the roast in the pan and sear for 3-4 minutes per side until a deep golden crust forms.
Use tongs to hold the roast on its shorter sides to get a sear on those edges, too. Searing locks in flavor and gives the finished roast a richer taste.
- Don’t crowd the pan. The roast should sizzle when it hits the oil. If the pan isn’t hot enough, the meat will steam instead of sear.
Step 2: Layer the Slow Cooker
Place the chopped carrots, onion, garlic, and potatoes into the bottom of your slow cooker. Nestle the seared roast on top of the vegetables, then pour in the beef broth.
- The broth matters. While the roast does release its own juices, starting with 2 cups of beef broth ensures you have enough liquid for a good gravy at the end. Chicken broth works in a pinch. For a deeper, more complex flavor, you can add a splash of red wine or a teaspoon of Worcestershire sauce to the broth.
Step 3: Cook Low and Slow
Cover and cook on low for 8-10 hours or high for 5-6 hours. Low and slow is the way to go if you have the time. The lower temperature gives you the most tender, juicy meat that truly falls apart.
You’ll know it’s done when the roast shreds easily with a fork and the vegetables are tender.
If the broth doesn’t quite reach the top of the roast, that’s normal. The meat will still cook through from the steam and heat inside the covered slow cooker.
- Using a larger roast (3-4 lbs)? Add an extra ½ cup of broth and about an hour to the cook time. You may also want to increase the seasoning slightly.
Step 4: Make the Gravy
Transfer the cooked roast and vegetables to a serving platter. In a small bowl, whisk 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Pour the slurry into the liquid remaining in the slow cooker and stir well.
Turn the heat to high, cover, and let it cook for about 5 minutes until the gravy thickens.
Spoon the gravy over the pot roast and vegetables, or serve it on the side.
- Prefer a roux-based gravy? Strain the juices from the slow cooker into a measuring cup. Melt 3 tablespoons of butter in a saucepan, whisk in 3 tablespoons of flour, and cook for 2 minutes until golden. Slowly pour in about 2 cups of the strained juices and whisk until smooth. Simmer for 5-7 minutes until thick. Taste before adding any extra salt.
What to Serve with Pot Roast
The simplest way to serve this is straight from the slow cooker with the potatoes, carrots, and gravy. Add some warm bread on the side and dinner is done. Homemade Dinner Rolls or Garlic Cheese Biscuits are both perfect for soaking up the gravy.
If you prefer to cook the vegetables separately (or skip the potatoes in the slow cooker), there are plenty of easy sides that pair well.
Potato sides:
Vegetable sides:
A simple Olive Garden Salad on the side rounds out the meal nicely.
And if you don’t have a slow cooker or prefer a different method, try my Dutch Oven Pot Roast or Instant Pot Pot Roast.
Storage Tips
Storage, Reheating, and Make Ahead
Fridge: Store leftovers in an airtight container for up to 3-4 days. Reheat in the microwave or warm the meat gently in a saucepan with a splash of broth to keep it moist.
Freezer: Cool completely, then freeze the meat and vegetables in a freezer-safe container for up to 3 months. Freeze the gravy separately in a freezer bag. Thaw everything in the fridge overnight. Reheat the gravy in a saucepan on the stove and the meat and vegetables in the microwave.
Make Ahead: Season and sear the roast the night before and chop all the vegetables. Layer everything in the slow cooker insert as directed, cover, and refrigerate overnight. In the morning, place the insert into the unit and set it to cook. Add 15-30 minutes to the cook time since you’re starting from cold.
Leftover ideas: Shred the leftover meat for roast beef sandwiches, toss it into beef stew, or use it as a base for pot roast tacos with a little salsa and fresh cilantro.
Frequently Asked Questions
Do you have to brown the roast before slow cooking?
You don’t have to, but it’s highly recommended. Searing creates a golden crust that adds a richer, deeper flavor to the finished roast. It also helps the meat hold together better when you transfer it to a serving platter.
If you’re short on time, you can skip this step and still end up with a tender, flavorful pot roast.
What cut of beef is best for slow cooker pot roast?
Chuck roast is the best choice. It has the right balance of fat and connective tissue that breaks down during slow cooking, creating that tender, fall-apart texture.
Brisket and round roasts can also work, but chuck consistently delivers the most flavorful, juicy results. Avoid lean cuts like sirloin, which tend to dry out with long cook times.
How long do you cook a pot roast in a slow cooker?
Cook on low for 8-10 hours or on high for 5-6 hours. Low and slow gives you the most tender, juicy results. The roast is done when it shreds easily with a fork. Chuck roast is forgiving, so you have a flexible window, but avoid going much past 10 hours on low or the vegetables may get too soft.
Do I need to add liquid to a crock pot roast?
Adding liquid isn’t strictly required since the roast releases juices as it cooks, but starting with 2 cups of beef broth gives you much better results. It keeps the meat moist, adds flavor, and gives you enough liquid to make a rich gravy at the end. Without it, you may not have enough drippings for gravy.
Can I use a different liquid instead of beef broth?
Yes. Chicken broth works well and produces a slightly lighter flavor. You can also add a splash of red wine (about ½ cup) for a deeper, more complex taste. Some cooks use a combination of broth and Worcestershire sauce. Avoid using plain water, as it will dilute the flavor significantly.
More Easy Beef Recipes
- Dutch Oven Pot Roast
- Instant Pot Pot Roast
- Crock Pot Beef and Noodles
- Easy Beef Stew
- Slow Cooker Top Round Roast
Slow Cooker Pot Roast
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 for garnish
Instructions
- Rinse the roast and pat it dry. Mix salt, pepper, garlic powder, paprika, thyme, and rosemary together, then rub the seasoning over all sides of the roast.
- Heat olive oil in a large skillet over medium-high heat. Brown the roast on all sides, about 3-4 minutes per side. Use tongs to sear the shorter edges as well.
- Place carrots, onion, garlic, and potatoes into the slow cooker. Set the seared chuck roast on top of the vegetables. Pour in the beef broth.
- Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the roast is fork-tender.
- Transfer the meat and vegetables to a serving platter. In a small bowl, whisk the cornstarch and water together until smooth, then pour the slurry into the slow cooker. Stir to combine, cover, and cook on high for about 5 minutes until the gravy thickens.
- Serve meat and vegetables with gravy spooned over the top. Garnish with fresh parsley if desired.
Video
Notes
- Best cut of beef: Chuck roast is ideal for slow cooking. Its fat and connective tissue break down over time, creating fork-tender, flavorful meat.
- Searing is optional but recommended. Browning the roast adds rich, caramelized flavor. If you skip it, the roast will still be tender but won’t have as much depth.
- Cook time flexibility: Cook on low 8-10 hours or high 5-6 hours. Low and slow gives the best results. For a 3-4 lb roast, add about an hour.
- Vegetable timing: For firmer vegetables, add them halfway through cooking or place them on top of the roast. Cut into 2-inch chunks so they don’t fall apart.
- Potato swap: Yukon Gold potatoes work well but cook faster. Add them about halfway through cooking to avoid mushiness.
- Liquid options: Beef broth gives the best flavor for gravy. Chicken broth works in a pinch. A splash of red wine (about ½ cup) adds depth.
- Roux gravy alternative: Melt 3 tablespoons butter in a saucepan, whisk in 3 tablespoons flour, and cook 2 minutes. Pour in 2 cups strained cooking liquid and simmer 5-7 minutes until thick. Taste before seasoning.
- Make-ahead: Season and sear the meat, chop vegetables, and layer in the slow cooker insert. Cover and refrigerate overnight. In the morning, add 15-30 minutes to the cook time since you’re starting from cold.
- Fridge storage: Store leftovers in an airtight container for up to 3-4 days.
- Freezer storage: Cool completely. Freeze meat and vegetables in a freezer container for up to 3 months. Freeze gravy separately. Thaw in the fridge overnight. Reheat gravy on the stove and meat in the microwave.
Nutrition
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.
It’s the best roast beef recipe ever!! I often use this recipe when using my slow cooker. This dish is full of flavor and so tender. Thank you for sharing.
You are so welcome Sophie! Thanks for stopping by.
It just went into the crockpot for the 1st time. We love good old fashioned Pot Roast with simple, always in your cabinet ingredients. This one fit the bill. I didn’t brown the roast for lack of time. I know it would be better but I’ve never had a problem when I didn’t. I added a little extra broth and seasoning since my roast is a little larger. But other than that it is made exactly to the recipe. I know it will be delicious. Just like Mama used to make. Can’t wait for the smells to start and to have it for supper!
Fantastic feedback Bre! Thank you so much for taking the time to share your experience.
So good I’m making it again. Leftovers are delicious
That’s awesome Nancy! Thanks for stopping by.
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.)
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!
Awesome feedback Sarah! Thanks for stopping by.
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.
Try adding them at the 4-5 hour mark. That will give you tender, but not mushy.
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.
Best pot roast I’ve ever made
Thank you Summer!
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!
Thank you for the kind comment Katie, love the feedback.
Fantastic! Didn’t fall apart for me, maybe not fatty enough but super wonderful flavor!
Love the feedback Paula! Thanks for stopping by.
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!
Fantastic feedback Beverly! Thank you so much for sharing.
K.
Made this today. Tasty and tender. Thanks!
Love the feedback Michelle! Thanks for stopping by.
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!
You are so welcome Lindsay! Thank you for stopping by.
Yes I agree a wonderful leftover.
Just tried the slow cooker pot roast. Easy to make & very flavorful
Love the feedback Tom! Thanks for stopping by.
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.
You’re right, I did. Sorry about that. Did you make the gravy with the roast?
Oh no problem. Yes I did make a gravy with it.
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 .
Sounds awesome Cheryl! Yes, we would to here your feedback. Thanks for stopping by.
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.
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!
The rub is amazing! But always use cast iron for browning; you will never regret that.
Great feedback Robyn! Thanks for stopping by.
I don’t have a cast iron skillet can I use one of my other frying pants
What size crockpot would this need? (I foolishly downsized to a 3-quart!)
It depends on the size of your roast, but easily a 4-quart to a 6-quart.
This chuck pot roast in the slow cooker was amazing! I followed the gravy recipe also. This will my go to recipe!
Nice! Thanks for stopping by Sandy.
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
You are so welcome Don! Thanks for stopping by.
How long in the ninja foodi did you cook yours for? How many lbs was your roast?
Trying this recipe right now sounds and looks great. Thank You.
You are so welcome Don! Let us know how it turned out in the comments, thanks for stopping by.
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.
Hi Victoria, drop some feedback in the comments (would love to here about it). Thanks for stopping by.
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 😂
Can this be done in the instant pot
Yes, check out our recipe for Instant Pot Pot Roast.
I can’t wait to try this one.
Thanks for stopping by Rebecca
This is simple and delirious dish. Thank you for sharing.
You are so welcome H!
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!
That’s so awesome Sue! That combination does sound very Delicious. Thank you for sharing.
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?
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.
very easy and tasty
Thank you Anne!
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!
You are so welcome Jody! Thanks for stopping by.
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
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.
I’m cooking this now. Accidentally bought cornmeal instead of cornstarch, so will have to use flour & butter for gravy.
Oh no! That will make a delicious gravy as well.
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!
That is so awesome Pat! so glad your family loved it. Thanks for stopping by and leaving some positive feedback.
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
They absorb the flavors of the meat and sauce that way.
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?
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.
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
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.
thank you Mrs K simply the best!!!!!!!!!!
kristin wonderful recipe you have shared here.
Thank you Kevin! Thanks for stopping by.
Where were you forty years ago when I first learned/had to cook!! Your recipes are so easy to follow and fun to cook.
Thank you Sharon for the kind words. please come back and visit us for new easy and time-saver recipes.
I love this recipe. Today I am making it for the second time. Very tasty thank you for sharing!
You are so welcome Theresa, thank you so much for stopping by and taking the time to leave some positive feedback.
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.
Thank you Sarah! Thanks for sharing your experience and positive feedback!!
Hi, I have ground thyme does that make a difference?
It shouldn’t – I’ve used both.
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
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?
Can you use fresh thyme and rosemary, does it make a difference?
Sure you can use fresh!
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!!!
Let me know how you liked it!
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…
That’s awesome, thanks for sharing!
The Spices just made this roast! Probably the best flavored simple roast I’ve made! Thank you for the recipe!
You’re so welcome Robin! thank you so much for stopping by!
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!!!
So happy that you and your family loved this recipe Tera! Thank you so much for stopping by!
I’m gonna try your roast recipe for Christmas dinner. Sounds delicious.
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.
Thank you Tom for sharing your feedback and positive experience. Great idea about the bacon grease and adding the bacon…sounds delicious.
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.
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.
How would you incorporate the mushroom soup into the recipe?
I suppose you could add it to the gravy at the end.
Good shit
Thanks Dillan!
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.
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!
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?
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.
Beef broth by itself or with water? Part 2 of the question is how much broth? Thank you!
There is no water added, just the beef broth. It’s 2 cups, as called for in the ingredients list.
should the roast be covered with broth…or is it fine if the roast sits on top of the liquid and veges
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!
That’s awesome Michele! So glad you enjoyed it!
2 cups of broth [liquid] then?? I wasn’t sure how much I should add
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.
That’s awesome Joanie! Thank you!
Oh my gosh this was the best roast I’ve ever tasted! So tender and the gravy was delicious!!
Came out tender and delicious!
That’s awesome Matthew! thank you for sharing your positive experience!
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.
Great idea, love that you made it your own!
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.
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!
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!
Thank you so much for your detailed review! Glad your family enjoyed the roast.
Can you add a packet of Lipton Onion dry soup mix or would it make it too Salty?
Leave out the salt and I think it would be delicious!
It makes it very tasty just don’t add Salt
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!
Thank you Wes!
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!
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! 🙂
Seems amazing recipe. Can you also add a section on how we can do this in an oven.
This looks so amazing Kristin. This seems easy too. Thanks
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.. ?
Low setting on a slow cooker = 190 degrees F and High setting = 300 degrees F.
Tried your recipe. It was great. Gravy came out perfect. Thank you for sharing.
Just made my very first pot roast! Yummm! Thanks for the easy and yummy recipe!
Thank you Andrea!
Kristin great recipe you have shared here. just mouth watering
Thank you Claude!
kristin wonderful recipe you have shared here. thanks
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.
Thanks Warren for sharing your experience!
silly question but what size crock pot? I have a 4 QT
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.
delicious recipe.
Love it
Making this for snow day in Seattle ! Yum! Hubs is already licking his chops!
Thank you Kathi! So happy that you and your family loved this recipe!
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.
Monsieur! Better to cook it for her and watch your weekend improve dramatically. (Great recipe thank you!)
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!
Thank you Bryan! So happy that you and your family loved this recipe! Thanks for stopping by.
Hi Kristin, I think I’ll try your recipe this weekend. Putting the vegetables in courde that long, doesn’t make them mushy???
It doesn’t if you leave them in large chunks. They are quite soft, but not mushy.
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
Lisa
Thank You Lisa! and thanks for stopping by.
Fantastic! Easy Perez!!! Great flavors!
Thank you Laurie!
Tried this recipe for pot roast, found it easy and tasty. Family loved it, especially with a glass of good vino.
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?
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.
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!!!!!
Terrie, glad you and your family loved it! Thanks for stopping by.
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!
Thanks for your review, we love it too!!
I made this tonight and it was delicious! Pot roast tastes even better now that the weather has cooled down. Thanks for the recipe!
Hi Marissa,
This is one of my favorites.
Thank you!
So glad you enjoyed it!
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
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?
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.
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.
That sounds delicious Jae!