Set it and forget it with THE BEST Slow Cooker Pot Roast that delivers the most unbelievable tender meat, vegetables, and flavorful gravy. Come home to a wonderful complete meal that only takes 15 minutes to put together in the crock pot. The pinnacle of classic comfort food for an awesome weeknight dinner. I promise this will be your new pot roast recipe go to!
Even though this is a complete meal in one, sometimes I’ll serve my favorite popovers on the side to mop up the gravy.
Get out your crock pot, because I’m about to introduce you to a meal you will make again and again!
Slow Cooker Pot Roast
You know those slow cooker recipes that cook all day, but still end up bland and disappointing? This Slow Cooker Pot Roast is not one of them! It’s truly the best pot roast recipe, with the most tender meat and vegetables, all swimming in an incredibly flavorful gravy.
My favorite part is that it’s a complete meal all in one place – no need to cook up a separate side dish. You can even prep the vegetables the night before to eliminate a step the next day. Either way, it takes virtually no time to put together, with excellent results.
Ingredients for Crock Pot Roast
- Meat – a boneless chuck roast will give you the best results for this recipe. Other roasts won’t be as tender.
- Vegetables – I use a combination of garlic, sweet onion, baby new potatoes, carrots, and parsnips. The flavor medley is fantastic!
- Broth – the broth is comprised of beef broth, Better Than Beef bouillon paste, tomato paste, Worcestershire sauce, mustard, and brown sugar.
- Seasonings – dried oregano, bay leaves, fresh chopped parsley, salt, and pepper.
- Other – you’ll also need olive oil to brown the beef and a little bit of flour as a thickening agent.
With that list of ingredients, you just know it’s going to be great, right?
How to Cook a Roast in a Crock Pot
This pot roast crock pot recipe could not be easier to put together, requiring no special skills. I usually prepare the vegetables the night before, making the next day even easier. Here’s a brief rundown:
- Place the vegetables in a 6-quart slow cooker that’s been coated with cooking spray.
- Warm oil in a large skillet over medium-high heat. Season the roast generously all over with the salt and pepper. Sear on both sides until browned (about 4 minutes each side). Transfer to the slow cooker on top of the veggies.
- In a bowl, whisk together all the liquid and seasonings for the broth; pour over the beef. Lay a bay leaf on top.
- Cover and cook on the low setting until the meat and vegetables are tender.
Then you can taste and adjust the seasonings if necessary and also thicken the gravy, if you prefer. Slice, serve, and enjoy!
How long to cook pork roast in crock pot? This recipe is for a 4 lb. roast and cooks in the crock pot on low for 8 hours.
Can you put a frozen roast in the crock pot? No. A frozen roast will take a very long time to cook in the slow cooker and will likely end up at a temperature where bacteria can grow. Thaw it first.
Can I cook on hight heat? I don’t recommend cooking this pot roast on high heat and shortening the cooking time. I’ve tested it and it’s…just ok. Low heat for a longer period of time will get you tender meat and the absolute best results.
How to Thicken Gravy for Pot Roast
I’m usually too lazy to deal with making a gravy, but it really is worth it. Thickening the broth is so easy.
Simply measure 2 cups of the slow cooker broth and pour through a fine mesh sieve into a small saucepan. Heat over medium-high. Whisk together 2 1/2 tablespoons of cornstarch with 3 tablespoons of beef broth, then pour it into the saucepan. Simmer gently, stirring constantly, for about 45 seconds.
Cornstarch will give you better results than flour. It turns the broth from a liquid to a thick and creamy gravy that coats the meat and vegetables.
Pot Roast Recipe Notes
- Browning the meat first – there’s no law that says you have to do this, but I really truly 100% recommend it. The crust that develops locks in flavor and deepens the entire dish
- Don’t skimp on the seasoning – don’t fear the salt and pepper! The amounts listed might sound like a lot, but keep in mind that you have a 4 pound roast and a lot of vegetables. You need a good amount of seasoning or the dish will taste bland.
- Potatoes – baby new potatoes are preferred for this crock pot pork roast recipe. I find that russet potatoes break down too much and get mushy. I love the buttery texture and look of the baby new potatoes. You only need to halve them if they are overly large.
- Carrots – while you can use baby carrots, my preference is regular carrots, cut thick. I find that regular carrots have a better taste and texture in this dish.
Storing Leftover Pot Roast
Allow your pot roast and vegetables to cool to room temperature. I prefer to separate the meat, vegetables, and the crockpot liquid and store each of them in their own container.
- Store in the refrigerator: pot roast should be stored in an airtight container with some of the crockpot juices (to keep the meat and veggies moist) and will last in the fridge for up to 5 days.
- Store in the freezer: cooked pot roast freezes well, but I do recommend freezing the beef without the vegetables because they become mushy once thawed. Transfer all of the beef to a large airtight container along with some of the juices, or portion it out into smaller containers. Label and freeze for up to 3 months.
- To thaw: thaw pot roast in the refrigerator overnight. Reheat in the slow cooker, microwave, or on the stove.
Other Slow Cooker Recipes To Try
Watch it Being Made
Warm, hearty, and wonderful! I’m not kidding when I say this will be your new slow cooker pot roast recipe. It hits all the notes!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Slow Cooker Pot Roast {Crock Pot Roast}
Equipment
- 6 quart slow cooker
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 4 pounds boneless chuck roast , trimmed of excess fat
- 2 medium sweet onions , chopped
- 4 cloves garlic , minced
- 1 pound baby new potatoes , sliced in half if they are too large
- 3 large carrots , peeled, halved lengthwise, and cut into 2-inch pieces
- 2 4-ounce parsnips , peeled, halved lengthwise, and cut into 2-inch pieces
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons mustard (Dijon or spicy brown)
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons dried oregano
- 1 teaspoon Better Than Beef Bouillon paste
- 1 teaspoon kosher salt
- 1 1/2 cups reduced-sodium beef broth
- 1 bay leaf
- 2 tablespoons fresh chopped parsley , for serving
Instructions
- Coat the bowl of a 6-quart slow cooker with nonstick cooking spray.
- Warm oil in a large skillet over medium-high heat. Season the roast all over with the salt and pepper. Sear on both sides until browned (about 4 minutes each side).
- Place the onions, garlic, potatoes, carrots, and parsnips into the slow cooker. Lay the seared beef on top.
- In a medium bowl, whisk together the tomato paste, Worcestershire, mustard, brown sugar, flour, oregano, bouillon paste, beef broth, salt, and pepper. Pour over the beef. Add the bay leaf.
- Cover and cook on the low setting for 8 hours, or until meat is tender and falling apart and the vegetables are tender.
- Taste and add any extra Worcestershire, brown sugar, salt or pepper, if necessary.
- Slice meat, garnish with parsley and drizzle with the gravy.
Video
Notes
Nutrition
Other Notes
I’m sure this is a great recipe since the beef stew from this site is, but just fyi, science has shown that searing meat does nothing to keep the juices in so don’t do it for that reason. But it does give a nice crust.
Thanks for this recipe.
Damn, I can’t stop printing your recipes. I can’t wait to try them.
I truly enjoyed this recipe.