This flavorful, juicy, and melt-in-your-mouth tender crockpot pot roast recipe is a full meal with vegetables made in the slow cooker.
During law school I went through an extensive crockpot phase. In the morning before heading out for the day I’d throw together the components for something like beef stew, chicken cacciatore, meatloaf dinner, or a soup in the slow cooker.
I understand the appeal of a crockpot; it was awesome to come home after a 10 hour day and have dinner ready and waiting! Not to mention, a house that smelled amazing.
Now that I work from home I often forget just how handy crockpot cooking is! This slow cooker pot roast is a great reminder. It’s a full meal that cooks to perfection with only 30 minutes of hands-on prep time.
And it serves 8 to 10 people, so unless I’m making it for a holiday or special gathering, I know I’ll have leftovers, which are even better!
Tender, moist, and juicy pot roast pairs perfectly with potatoes, onion, carrot, and celery. The flavorful cooking liquid doubles as a serving sauce, or you can take a few minutes to make it into gravy (just thicken the liquid on the stovetop with a cornstarch slurry).
This is the perfect meal for a family Sunday supper or special occasion. We like serving it during Passover.
Why You’ll Love This Recipe
- Do a little prep work in the morning and you’ll come home to a house that smells amazing and a full dinner waiting for you.
- If you use a chuck roast and cook it on low for 8 to 10 hours in your crockpot, you will inevitably end up with melt-in-your-mouth tender meat. Every single time.
- Plan for leftovers because they’re even better! You can make it into Pot Roast Hash (it’s delicious topped with a fried egg!), Pot Roast Soup, sandwiches, rice bowls, etc.
The Best Crockpot Pot Roast
Ingredients
- Chuck roast
- Salt
- Black pepper
- Olive oil
- Beef broth
- Tomato paste
- Garlic
- Rosemary
- Thyme
- Yellow potatoes
- Carrots
- Canned diced tomatoes
- Celery
- Onion
- Bay leaf
- Fresh parsley
Step-by-Step Instructions
- Prep the ingredients. Chop the vegetables, crush the garlic, and mince the herbs.
- Brown the roast. Season the roast with salt and pepper. Heat olive oil in a skillet over high heat on the stovetop. Sear the roast on both sides, and then transfer it to a plate.
- Deglaze the skillet. To the same skillet, add the broth, tomato paste, garlic, rosemary, and thyme and bring up to a simmer.
- Start layering the ingredients in the crockpot with the potato and carrot in the bottom. Spray the inside of a 6 or 8-quart slow cooker with olive oil cooking spray. Add the potatoes to the pot and spread them out evenly. Add the carrot and spread it out.
- Layer in the diced tomatoes. Pour the diced tomatoes (with juices) on top.
- Next comes the roast. Add the bay leaf. Put the roast (with any juices from the plate) on top.
- Now the remaining vegetables. Add the celery and onion, tucking them onto the side of the roast (it’s fine if they’re on top of the roast too).
- Add the broth. Pour the broth mixture on top.
- Cook it low and slow. Cover the slow cooker. Cook on LOW for 8 to 10 hours for best results, or on HIGH for 5 to 6 hours. The meat is done when it’s tender enough to pull apart with a fork.
- This is how it looks when it's done. Remove the vegetables and roast from the slow cooker. Carefully strain the hot liquid through a fine mesh sieve to serve it as gravy.
How to Store Pot Roast
Store leftovers covered in the fridge for up to 4 days.
Tips
- Chuck Roast: Look for a chuck roast with good marbling. This will add great flavor as the pot roast cooks, and make sure the end result is extremely tender and juicy.
- To Thicken the Cooking Liquid: After you strain it, transfer it to a saucepan on the stovetop over medium heat. Dissolve 2 tablespoons of cornstarch in 3 tablespoons of cold water and whisk it into the simmering liquid. Cook until thickened, about 1 to 2 minutes, whisking constantly.
- Don’t Skip the Fresh Herbs: With a meal that slow cooks all day, fresh herbs really help enhance and brighten the flavor.
- A Splash of Vinegar: Other than when I make this dish during Passover, I like to add about a tablespoon of red wine vinegar to the cooking liquid before serving to wake up the flavors.
Slow Cooker Pot Roast FAQs
What Cut of Beef is Best for Pot Roast?
Boneless beef chuck roast is the best cut for making pot roast.
It typically has great marbling, which results in a melt-in-your-mouth tender and juicy roast after braising.
Do You Have to Brown a Roast Before Putting it in the Crockpot?
Technically no, you don’t have to brown a roast before cooking it in the crockpot. This recipe will still work without it!
But if you have a few extra minutes, I recommend searing the meat before slow cooking. This caramelizes the outside of the roast and results in a more flavorful dish.
Should Pot Roast be Covered with Liquid in a Slow Cooker?
We are essentially braising pot roast when we cook it in a slow cooker. That means it should be cooked low and slow, and only partially submerged in liquid.
Braising (or pot roasting) is a good way to cook cheaper cuts of meat because the end result is very tender. As the meat slow cooks, the connective tissue that holds the muscle together breaks down.
When braising, the liquid should cover about ⅔ of the meat.
Is it Better to Cook a Roast on High or Low in the Crockpot?
If you have the time, it’s best to cook pot roast on LOW for 8 to 10 hours. This ensures that the meat is tender enough to cut with a fork and extremely juicy.
However, if you’re pressed for time you can cook a pot roast in a crockpot on HIGH for 5 to 6 hours.
Can I Add Red Wine to Pot Roast?
Yes! If you want to add red wine, reduce the beef broth to 1 cup and add ½ cup of dry red wine.
More Delicious Beef Main Courses to Make
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Crockpot Pot Roast Recipe
Ingredients
- 3 pounds chuck roast
- 2 ½ teaspoons coarse kosher salt divided
- ½ teaspoon coarsely ground black pepper
- 3 tablespoons olive oil
- 1 ½ cups beef broth
- 2 tablespoons tomato paste
- 6 large cloves garlic peeled and crushed
- 1 tablespoon minced fresh rosemary
- ½ tablespoon minced fresh thyme
- 1 ½ pounds yellow potatoes scrubbed and each cut into 4 pieces
- 6 large carrots peeled, ends trimmed, and each cut into 3 pieces
- 14.5 ounce can no-salt-added diced tomatoes with juices
- 4 large stalks celery ends trimmed and each cut into 3 pieces
- 2 large onions peeled and each cut into 8 pieces
- 1 bay leaf
- 2 tablespoons minced fresh parsley for garnish
Instructions
To Prepare the Meat:
- Season the roast on both sides with 1 ½ teaspoons of salt and the black pepper. Add the olive oil to a large skillet over high heat. Once the oil is hot, add the chuck roast. Sear it on both sides, about 3 minutes per side. Transfer the roast to a plate.
- Turn the heat down to medium. To the same skillet that you seared the roast in, add the broth, tomato paste, garlic, rosemary, and thyme. Bring up to a simmer, whisking to combine, and then remove from the heat.
To Cook:
- Spray the inside of a 6 or 8-quart slow cooker with olive oil cooking spray. Add the potatoes to the pot and spread them out evenly. Add the carrot and spread it out. Pour the diced tomatoes (with juices) on top. Add the bay leaf. Put the roast (with any juices from the plate) on top. Add the celery and onion, tucking them onto the side of the roast (it’s fine if they’re on top of the roast too). Pour the broth mixture on top.
- Cover the slow cooker. Cook on LOW for 8 to 10 hours for best results, or on HIGH for 5 to 6 hours. The meat is done when it’s tender enough to pull apart with a fork.
To Serve:
- Remove the vegetables and roast from the slow cooker. Carefully strain the hot liquid through a fine mesh sieve to serve it as gravy.
- Garnish with parsley.
Faith's Tips
- Chuck Roast: Your roast doesn't have to be exactly 3 pounds; anywhere from 2 ½ to 3 pounds is fine. Look for a chuck roast with good marbling. This will add great flavor as the pot roast cooks, and make sure the end result is extremely tender and juicy.
- To Thicken the Cooking Liquid: After you strain it, transfer it to a saucepan on the stovetop over medium heat. Dissolve 2 tablespoons of cornstarch in 3 tablespoons of cold water and whisk it into the simmering liquid. Cook until thickened, about 1 to 2 minutes, whisking constantly.
- Don’t Skip the Fresh Herbs: With a meal that slow cooks all day, fresh herbs really help enhance and brighten the flavor.
- A Splash of Vinegar: Other than when I make this dish during Passover, I like to add about a tablespoon of red wine vinegar to the cooking liquid before serving to wake up the flavors. Storage: Store leftovers covered in the fridge for up to 4 days.
Nutrition
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