Slow Cooker Pot Roast Recipe

Whip up this easy slow cooker pot roast recipe. Tender juicy seasoned pot roast, yellow potatoes, and carrots. The ultimate comfort food dinner you have to try. This pot roast recipe is so simple, and minimal ingredients needed. Learn how to make this crockpot roast and serve up your family a dinner they will never forget.

A stick to your ribs dinner that is a classic. Slow cooker recipes are very popular for fall and winter months, but I use my slow cooker all year round. I have tons of delicious summer crockpot recipes you might enjoy as well.

Slow cooking roast is a great way to get a tender and juicy roast every single time. Simple ingredients that offers an easy recipe to serve up all while having incredible flavor in the roast and vegetables used. A great Sunday supper idea.

This Slow Cooker Pot Roast Is…

• Made with 8 ingredients
• Best Crock Pot Roast Recipe
• Tender and Juicy
• Thicker Gravy
• Fall Apart Tender
• Feeds A Crowd

Ingredients Needed

Roast – You can use your favorite type of pot roast. I used a chuck roast but a rump roast, round roast, all work for this recipe.

Oil – You will want to use a little olive oil or vegetable oil for searing the roast. This is going to create a nice crust to the beef but also add so much flavor to your roast.

Beef Stock – Use beef broth or bone broth for this. The broth adds a nice depth of flavor to the meat and the vegetables. You could use a better than bouillon beef base if you need.

Potatoes – Yellow potatoes, white, or even red potatoes work. I had some larger potatoes so I cut the potatoes into fours. It helped to allow all the juice to soak into the potatoes as they cooked.

Carrots – Peel and dice up whole carrots or buy mini carrots. I find larger carrots don’t break down as much as baby carrots so I prefer to use whole carrots.

Onion – Reach for a white onion or yellow onion. You will saute the onion with the roast on medium-high heat to sear the onions and meat. Cooking the onions first will help to pull out the strong flavor of the onion.

Worcestershire Sauce – My secret ingredient to this perfect pot roast! It truly adds tons of flavor and almost a smokey flavor to the meat.

Onion Soup Mix – The onion soup mix is jam packed with flavor and all you have to do is toss it in and let it handle flavoring the meat and veggies.

Salt and Pepper – You will season your roast with black pepper and salt before you sear it. This is going to flavor the beef a bit and help flavor the beef. All the browned bits leave in the crockpot as it adds more flavor.

Cornstarch – This is optional. The cornstarch mixed with cold water and poured in at the end will help to thicken the gravy in the roast. You do not have to do this step.

How to Make

Full steps on how to make this crockpot pot roast are in the printable recipe card. This is a quick walk through showing you how I made the easy crock pot chuck roast.

Step One: Start by seasoning your roast liberally with salt and pepper on both sides. Then heat oil up on medium to medium high heat. My crockpot has a saute feature so I cooked my roast in the crockpot but you can heat a pan on the stove if your crockpot won’t saute.

Step Two: Once the oil is hot add in your roast and sear roast on both sides. You want the meat to get a little golden color and create a light crust on the roast. Toss in a diced onion and saute with the roast.

Step Three: Once the roast is seared on both sides you will turn off the saute. Add in the broth, onion soup mix, Worcestershire sauce, and mix well.

Step Four: Toss in the potatoes and carrots that are prepped. Place the lid on the slow cooker and cook on low for 8-9 hours. I find that slow cooking your roast is going to ensure you get a tender and juicy roast.

Step Five: Once the roast is fully cooked you can remove the meat and the veggies, and add in the cornstarch slurry. This is going to thicken the sauce, making a gravy. You can then drizzle the sauce over the potatoes, carrots and meat.

Variations To Recipe

Here are some simple changes you can make to elevate the flavor of this recipe even more. Feel free to flavor and add or take away ingredients as you see fit.

• Use spices like onion powder, garlic powder, fresh thyme, bay leaves, and more fresh herbs and spices to add even more flavor to the roast. Just pat on the spices and sear the roast.
• Add in some celery stalks with the potatoes and tender carrots. The celery will add a lot of flavor. Best results are to toss the celery and not eat it, as it will be very soft.
• Instead of onion soup mix you can add in a packet of brown gravy mix. This will create a thicker gravy at the end but still give you that classic pot roast flavor.
• Cut the roast into large chunks if you want to speed up the cook time a bit. You could cut the roast into quarters and shave off some cook time.
• Leave out the veggies if you don’t want them. I find the vegetables truly help make this the best pot roast ever!

Storing Leftovers

Refrigerate – You can store any of the pot roast or vegetables in the fridge for up to 3 days. Reheat the leftovers in the microwave, or cover with foil and heat up in the oven.

Freezing – You can also freeze any leftovers you don’t eat. I recommend only freezing the meat and the sauce, as the vegetables can become super soft once they thaw from being frozen.

FAQs

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