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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.
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.
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
- 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!
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.
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.
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.
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.
FAQs
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.
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.
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.
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.
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.
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.
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.
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.
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.
More Delicious Slow Cooker Recipes To Love
- Slow Cooker Baby Back Ribs
- Easy Slow Cooker Shredded Chicken
- Crockpot Orange Chicken
- Slow Cooker Chicken Thighs
- BBQ Chicken Drumsticks in the Slow Cooker
- Crock Pot Beef and Noodles
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
Instructions
- 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.
Video
Notes
- 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.
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.
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!