Pot Roast in Crock Pot (2024)

This CROCKPOT pot roast recipe with potatoes and carrots is tender, flavorful, meal-in-one perfection!

This Crockpot pot roast recipe is as good as it gets – no bland pot roast here! It is succulent, hearty, classic comfort food at its finest. It also just happens to be one of the easiest, juiciest, most flavorful complete dinners ever – AND the slow cooker does all the work! The crockpot chuck roast becomes incredibly fall-apart tender and SO flavorful from cooking low and slow all day as it drinks up all that brothy, herb infused goodness; and let’s not forget the veggies! The potatoes and carrots emerge fork tender and dripping with flavor that that is purely intoxicating. The luscious, rich gravy (no sad watery gray here!) is made from the ridiculously flavorful juices and elevates this slow cooker pot roast recipe to sensational new heights. I’ve included some tips and tricks make the BEST crock pot roast recipe as well as how to make ahead, how to freeze and fun ways to use leftovers – should you be so lucky.

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Best Pot Roast Crock Pot Recipe

Thereis nothing like opening the front door after a long day and being greeted bythe tantalizing aroma of a hearty crock pot chuck roast letting you know dinneris served. And what a dinner it is! This crockpot pot roast recipe is an explosionmelt-in-your-mouth succulent beef, tender veggies and creamy gravy – all in onebite and SO incredibly easy. Here is what makes it the best crock potroast recipe:

Flavor! I experimented with this slow cooker pot roast several times. The first time, I kept the ingredients similar to my baked pot roast recipe but discovered crockpot pot roasts require TONS more seasonings or they taste pathetically bland. The potatoes and the carrots release a large quantity of water which dilutes the flavor of the roast. The crockpot also doesn’t reduce liquid like the oven method. In the end, I slathered the chuck roast with a rub of kosher salt, pepper, onion powder and garlic powder and seared to golden perfection, then created a cooking bath of beef broth, Worcestershire sauce, soy sauce, Dijon mustard and a bevy of hand-picked seasonings: oregano, thyme, basil, and bay leaf. Now this crockpot pot roast is bursting with delectable flavor in every addicting bite.

Thick gravy.This rich, flavorful gravy will have everyone swooning! Many crockpot roast recipes create a sad, thin, watery “gravy” by adding cornstarch to the crockpot, but this will never thicken the beef broth to a lusciously thick, satisfying gravy which I find essential for any pot roast recipe. Instead, this crock pot roast recipe uses the simple 3-ingredient technique of melting butter, whisking in flour followed by incredibly flavorful liquid from the crockpot. It takes less than 5 minutes and the payoff is HUGE.

Crockpot does the work.While roast for dinner looks and sounds elegant, it is SO EASY! The crockpot pot roast cooks all day to juicy tender perfection filling your home with the aroma of anticipation so all that’s left to do is sit down to dinner! To make the pot roast, all you have to do is sear the chuck roast, prep the veggies and pour over the delectable blend of broth/seasonings, then go about your day and come home to the best crockpot roast and tender potatoes, carrots drenched in flavor!

Crowd pleaser. Although this crock pot roast recipe is wonderfully easy, it looks and sounds elegant, perfect for Sunday dinner, company or holidays. It’s like classy comfort food that wraps everyone in its deeply satisfying, fall-apart tender, melt-in-your-mouth, flavorful hug.

Meal-in-one. This slow cooker potroast is loaded with hearty beef and tender veggies so it’s a complete mealwith no additional sides needed – all made in your crockpot! You can skipadditional sides all together or serve it with no-fuss sides like a simplegreen salad and bread which can be whipped up while your chuck roast cooks on.

Less Expensive.This crock pot roast recipe is more expensive than chicken, but far less expensive than dining out. You can feed the whole family for dinner and enjoy tantalizing leftovers!

Make Ahead.This slow cooker pot roast recipe can be started in the morning and then welcome your bellies at night OR it can be made in advance and reheated because it tastes even better the next day!

Freezer friendly. You can freeze easy crock pot roast and let it come to the rescue on those busy nights or whenever you’re craving comforting pot roast!

What is a Pot Roast?

Now for all the crock pot roast recipe details. You can read on or use the “jump to recipe” button at the top of the page. Pot roast is a braised beef dish made with a large, tough cut of beef such as chuck roast, chuck steak, shoulder steak, chuck shoulder pot roast, chuck seven-bone pot roast, beef chuck arm, rump roast or bottom round.

These less expensive cuts of beef are seared, then slowcooked in a Dutch oven, covered baking dish or slow cooker with liquid, oftenbeef broth and wine along with herbs and vegetables.

Cooking these cuts low and slow breaks the down the collagenwhich turns into gelatin tenderizing the meat so it’s fall apart tenderand bursting with rich flavor. The beef further releases its juices into the broth, whichcombines with flour to create deeply flavorful gravy.

Crock Pot Roast ingredients

The BEST slow cooker pot roast recipe starts with simple ingredients in perfect proportions. You will need:

• Chuck roast:use boneless chuck roast with rich marbling trimmed of excess fat. Try and choose a cut of beef that is wider and shorter verses long and skinny so it comfortably fits the shape of your slow cooker.
• Oil:use a high smoking point oil such as vegetable oil to sear the roast and not olive oil.
• Beef Broth:use low sodium beef broth so we can control the salt level and add salty beef bouillon for more concentrated beef flavor.
• Worcestershire sauce:adds a depth of complex savory, slightly tangy flavor.
• Soy sauce: is my secret weapon, I even add it to mymarinara sauce! It adds additional salty, savory flavor and helps tenderize the beef. Use reduced sodium or the chuck roast beef will be too salty.
• Dijon mustard: adds a slight tanginess to awaken the earthy flavors.
• Dried minced onions: are dried onions that deliver a concentrated flavor – and save you chopping! They are located next to the other spices at the grocery store.
• Beef bouillon: adds a depth of concentrated beefy flavor. You may also use an equal amount of better than bouillon.
• Seasonings: we make our own Italian seasoning blend with dried oregano, dried basil, dried thyme, garlic powder, onion powder, kosher salt, table salt and pepper.
• Garlic: a combination of fresh garlic and garlic powder delivers optimal flavor in every bite.

What is the best cut of meat for Slow Cooker Pot Roast

If you’ve ever wondered why your crockpot potroast isn’t emerging buttery tender, it is likely you aren’t using the best cutof beef. There are many different cuts thatcan be used for crockpot roast from bottom round, to rump roast, toshoulder roast to chuck roast, but for the best crockpot pot roast, use theboneless chuck roast.

Boneless Chuck roast has a melt-in-your mouth texture andsucculent, beefy flavor due to its rich marbling and is considered the Mercedesof roasts. The marbling creates a self-basting effect as it breaks down anddrips over the meat, resulting in tender beef every time!

A few notes about the crockpot chuck roast:

• This recipe calls for 3-5 pounds of chuck roast because the seasonings and liquid are very forgiving – so don’t worry too much about the weight.
• Use boneless beef chuck roast that is thick cut and not rolled and tied with a string.
• If you use a larger chuck roast, you may need to cut it into two portions to fit into your slow cooker. If so, take care you sear all sides of each portion.
• I purchase my chuck roast at Costco, use one roast for this slow cooker pot roast recipe and freeze the other. That way you get to enjoy pot roast NOW and have it stocked and ready for the future for an other roast OR Some of my other favorite beef chuck recipes such as Mississippi Pot Roast, Beef Barbacoa, French Dip Sandwiches, Italian Beef Sandwiches, Beef Tips and Gravy, and Slow Cooker Beef Stew.

What type of carrots for this Pot Roast Slow Cooker recipe?

My favorite type of carrots for this slow cooker pot roast recipe are medium, thicker carrots. You want to choose thicker carrots so they cook up tender but not mushy. Try and choose carrots that are relatively the same size so they cook evenly.

CAN I USE BABY CARROTS?

Baby-cut carrots that come in the bag wouldbe my last choice for this crockpot pot roast recipe. I don’t think theyhave nearly as much flavor when cooked or as an appealing texture. But if they’reyour thing, go for it, just make sure you use thick baby carrots and not thinones.

Can I Add Wine?

You may add ½ cup red wine to this slow cooker pot roast recipe along with the beef broth – but I don’t think it needs it! No need to reduce the beef broth or other liquid.

Crock Pot Roast variations

• Add potatoes: use Yukon Gold potatoes(NOT Russets!), quartered(about 1 1/2-2 inch wedges). Add them on top of the carrots the last 2 ½ hours of baking.
• Add other vegetables: swap out the carrots for other hearty vegetables such parsnips, turnips, celery, or butternut squash,, or a combination of vegetables.
• Seasonings: get creative with the seasonings and swap them for Italian, Cajun, Chinese inspired with soy sauce, ginger and Chinese 5 spice, Japanese inspired with soy sauce, mirin, star anise, Mexican inspired with chili powder, ground cumin and smoked paprika or Caribbean inspired with dried oregano, ground cumin, groundcoriander, unsweetened cocoa powder andground cinnamon.
• Flavorings: feel free to add other flavorings to the braising beef broth such as Dijon mustard, soy sauce, tomato sauce, balsamic vinegar, ketchup, pepperoncini juice, beer, red wine, diced tomatoes, or pepperoncini.

How to make Pot Roast in a Crock Pot

Step 1: Season roast

Trim roast of excess fat then pat it dry with paper towels so the seasonings will stick to it. Finally, sprinkle roast evenly all over with koshersalt, onion powder, garlic powder and pepper and rub into roast. Time permitting, allow the roast to rest for60 minutes to let the salt tenderize the meat.

How to season Crock Pot Pot Roast

The seasonings in this crock pot chuck roast recipe are one of the key factors that elevate it to a league of its own and make it so utterly divine. As I previously mentioned, it is important to generously season a crock pot roast or it will taste incredibly bland due to all of the extra liquid from the potatoes and carrots which dilute all of the seasonings.

Both the roast needs to seasoned and the crockpotliquid. The chuck roast is seasoned withkosher salt, onion powder, garlic powder and garlic cloves sandwiched in thecrevices of the meat. The large grains of kosher salt distribute easily andcling well to the meat’s surfaces as opposed to table salt. If you only havetable salt, you will want to use half of the amount or your crockpot roast willbe too salty. The onion powder and garlicpowder infuse the roast with aromatic flavor on the outside which iscomplimented by garlic cloves placed into the crevices of the meat which seasonthe roast from the inside out.

The liquid in the crockpot isn’t just beef broth, but is seasoned with layers of flavor from soy sauce which grounds the sauce and adds a savory, salty depth that enhances the other flavors but doesn’t taste like “soy sauce,” and Worcestershire sauce and Dijon for a subtle awakening tang. I then use beef bouillon and dried minced onion for a DIY Lipton onion soup along with earthy dried oregano, dried basil and dried thyme, salt and pepper. The resulting crockpot pot roast is wonderfully flavorful, well rounded and restaurant delicious.

STEP 2: Prep vegetables

While the roast is resting, prep your vegetables by washing and drying your potatoes and slicing any large potatoes in half. Peel your carrots, trim off the ends and chop them into thirds. Transfer vegetables to the bottom of a lightly greased slow cooker.

STEP 3: SEAR ROAST

Sear the roast on all sides to develop flavor and to seal in the juices. I recommend a cast iron skillet because it gets piping hot and cooks more evenly. If you don’t have a cast iron skillet, you can use a quality nonstick pan (if it’s not quality, the high heat can ruin the seal). Make sure you usevegetable oil because we need an oil with a high smoking point – don’t substitute olive oil. Make sure you brown the chuck roast on all sides until deeply golden. You can use tongs or two forks to rotate your roast.

STEP 4: Transfer roast to slow cooker

Transfer chuck roast to slow cooker on top of the vegetables. Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat) on both the top and the bottom.

STEP 5: add beef broth mixture

In amediums bowl, or I like to use a large measuring cup because it has a handypouring spout, whisk together the beef broth, soy sauce, Worcestershire sauce,Dijon mustard and all seasonings; evenly pour over the roast and vegetables.

STEP 6: Cook

Cook on low for 8-10 hours (recommended) or on high for 4-6 hours OR until roast is super tender and easily sheds with a fork.

STEP 7: SHRED AND SOAK

Once tender, shred chuck roast into small pieces andcontinue to cook on low for 20-30 minutes for the roast to absorb juices. You canalso let the beef soak longer at this point if needed for meal planningpurposes. Youcan shred the roast directly in the crockpot or I prefer to remove the beef to a cutting board because it iseasier to discard the excess fat.

The now shredded beef is thin enough to soak upeven moreflavor in every nook and cranny. This is when the magic really happens and your beef emerges buttery tender and exploding with flavor.

how long to cook roast in crock pot?

Cook on low for 8-10 hours or on high for 4-6 hours.I suggest checking your beef on the earlier end of the cooking spectrum but don’t be alarmed if it takes another two hours.

There are many factors when it comes to cooking times – the size and thickness of the beef, the shape/size of your crockpot and your actual slow cooker (they all cook differently!).

If your beef is not tender, then cook on, it just needs more time. Even 30 minutes can make the difference between okay crockpot chuck roast and melt-in-your-mouth crockpot chuck roast.

HOW TO MAKE GRAVY FOR SLOW COOKER POT ROAST

Every crockpot pot roast needs luscious, rich gravy andthis gravy is especially fantastic because the braising juices from the slowcooker we use aresoflavorful.

To make our easy gravy, we first want to skim off the fat because nothing kills a roast like fatty gravy that separates as you pour and eat. The easiest way to do this is bypouring the slow cooker liquid into a fat separator with a spout. If you don’t have a fat separator, no fear, you can still separate the fat with a freezer bag!

To separate fat with a freezer bag:

• Add theslow cooker liquid to the freezer bag.
• Allow thefat to separate to the top.
• Seal thebag and hold over a 2+ cup measuring cup so that one bottom corner tip isfacing down into the measuring cup like a spout.
• Make asmall cut in this corner with scissors. The bottom liquid will flowthrough the cut into the bag without the fat and into the large measuringcup.
• Stop whenyou reach 2 cups or the fat. Eazy peazy!

Now that we have removed the fat from our juices, it’s time to make our gravy:

1. Melt 4tablespoons butter in a small saucepan over medium heat.
2. Sprinkle in¼ cup flour and whisk to create a roux. Cook over medium heat, whilewhisking, until lightly browned, about 1-2 minutes.
3. Slowly stirin 2 ½ cups juices/broth from slow cooker and bring the gravy to a simmeruntil thickened. Add additional broth if needed to thin.
4. Season totaste with additional salt and pepper (although it probably won’t needit!)

Helpful tips for the best Pot Roast in Crock Pot

Here’s a recap of some tips and tricks for flawless, fall apart flavorful slow cooker pot roast:

• You can use a 3-5 pound chuck roast because there is enough juices/seasoning to accommodate up to 5 pounds.
• Use boneless beef chuck roast that is thick cut and not rolled and tied with a string.
• If you use a larger chuck roast, you may need to cut into two portions to fit into your slow cooker. If so, take care you sear all sides of each portion.
• We are going to add whole, peeled garlic cloves into the crevices of the roast (usually where there is a seam of fat). You don’t have to worry about the roast being too garlicky as leaving the cloves whole allows them to release just the right amount of flavor both into the roast and the juices which makes a fabulous gravy.
• Don’t skip searing the roast for maximum flavor and juiciness.
• Use low sodium beef broth and soy sauce, otherwise your pot roast will taste too salty.
• Don’t be tempted to add more broth/liquid than the recipe calls for. You will be amazed at the amount of liquid released from the vegetables.
• You can swap the potatoes and carrots for other root veggies such as parsnips, turnips, pumpkin, or sweet potatoes.
• Don’t use Russet potatoes or they will fall apart and turn mealy.
• Cook on LOW for the most succulent slow cooker pot roast.
• Store any leftovers in an airtight container in the refrigerator. Gravy will thicken upon standing and when refrigerated so whisk in some water before reheating.

Pot Roast Crock Pot FAQs

How to store Crock Pot Roast

Once your slow cooker pot roast has cooledto room temperature, you can remove the pot from the slow cooker and put thewhole insert (lid on) in the refrigerator.This works best if you are planning on cooking in advance and reheatingin its entirety.

If storing leftovers, transfer pot roast to an airtight container with some of the crockpot juices to keep the meat moist and transfer to the refrigerator. Refrigerate the gravy in a separate airtight container.

How long does Crock Pot Pot Roast last in the refrigerator?

When stored correctly in an airtight container, cooked chuck roast will keep fresh for up to 5 days in the refrigerator. You can even eat it straight from the fridge!

How to reheat Crock Pot Pot Roast

Easy crock pot roast reheatsbeautifully! Just be aware that thegravy will thicken significantly in the refrigerator, but will thin as it isreheated.

• Microwave: For smaller batches or individual servings, transfer pot roast and some gravy to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
• Stove: Alternatively, you can reheat large batches on the stove over medium low heat, stirring occasionally until the beef is heated through. You can add gravy directly to the chuck roast, or heat it separately on the stove over medium-low heat.
• Crockpot: If you have stored your pot roast in the slow cooker, then place the ceramic insert back into your crockpot and heat on low for 1-2 hours.

CAN I FREEZE SLOW COOKER pot roast?

You can freeze cooked pot roast without the carrots andpotatoes, as these vegetables will become mushy when frozen.

To freeze slow cooker pot roast:

• Let shredded pot roast cool completely.
• Transfer beef to an air-tight container or a heavy-duty freezer bag along with some of the juices (to keep it juicy). You can also portion into many smaller container/bags.
• Squeeze out any excess air to prevent freezer burn.
• Label and freeze for up to 3 months.
• When ready to eat, thaw pot roast in the refrigerator overnight.
• Reheat in the slow cooker, microwave or stove.

The gravy also freezes well. You can either freeze it with the shreddedbeef instead of the cooking liquid or freeze it separately in an airtightcontainer or freezer bag for up to three months.

Prep ahead Slow Cooker Pot Roast

• If you would like to prepare your crockpot chuck roast ahead of time, you can add the vegetables to the crockpot, season and sear the roast, and add all of the remaining ingredients to the crockpot.
• Transfer the ceramic slow cooker insert to the refrigerator until ready to cook (up to 24 hours.)
• When ready to cook, cook according to recipe directions, adding an additional hour to account forth the chill factor.

Make ahead Pot Roast (Slow Cooker)

You can make this slow cooker pot roast in its entirety,up to shredding the beef, then refrigerate it. The next day simply reheat it, shred, and makethe gravy.

• Cook crockpotpot roast until tender but don’t shred.
• Removeceramic insert from slow cooker and let cool to room temperature (for foodsafety and because it can crack if placed directly in the refrigerator).
• Refrigeratethe beef in the juices up to 24 hours.
• When readyto heat, skim off the hardened fat if desired.
• Cook on LOWin the slow cooker for 1-2 hours until warmed through.
• Shred beefand let soak for 30 minutes.
• Preparegravy per recipe instructions.

How to serve Crock Pot Roast

This crock pot chuck roast recipe can be served straightout of the slow cooker with just a simple green salad and some fruit but if youare looking for additional sides, we love it with:

• Breads: go as simple as store bought French bread or amp it up with homemade Garlic Bread, Cheesy Pull Apart Pesto Bread, Garlic Parmesan Breadsticks, Award Winning Sweet Moist Cornbread or Soft and Fluffy Dinner Rolls.
• Green Salad: myCucumber Tomato Salad with Italian Dressingis crisp and refreshing as well as myWedge Salad with Blue Cheese Ranchor sweeterStrawberry Avocado Broccoli SaladorStrawberry Spinach Salad.During the winter months, both my Apple Salad with Apple Poppy Seed Vinaigrette and Fall Salad with Pomegranate Dressing are spectacular.
• Fruit:sweet, refreshing fruit pairs beautifully with the robust, crockpot pot roast.Creamy Grape Salad,Berry Salad in Mascarpone, Cranberry Pomegranate Ambrosia Salad, Perfect Fruit SaladorWinter Fruit Saladare all winners.
• Pasta Salads:are always a fabulous, refreshing addition and I love that they are also prepped ahead of time. Some of my favorites to serve with this crock pot chuck roast recipe include:Italian Pasta Salad with Tortellini,Creamy Bacon Pea Pasta Salad with Lemon Chive Dressing. Salad and Strawberry Avocado Pasta Salad.
• Comfort food:Million Dollar Macaroni and Cheese,Baked Beans with Brown Sugar and Bacon,Slow Cooker Creamed Cornfor the win!

How to use leftover Slow Cooker Pot Roast

This easy crockpot pot roast is a chameleon when it comes to leftovers. Here are just a few ideas, but don’t let these limit your imagination!

• Roast Beef Melts: Butter the outsides of two slices of sturdy bread. Spread mayonnaise and some steak sauce or barbecue sauce on the inside of the bread. Top one side of the bread with shredded pot roast, followed by provolone. Melt some butter in a nonstick skillet and grill the sandwich on both sides until the cheese is melty and the bread is crispy.
• Italian Beef Sandwiches: the beef won’t have the same tanginess as traditional Italian Beef Sandwiches but you can still load them with all of the fixings. Split hoagie buns and place them cut side up on a baking sheet. Toast them at 400 degrees F for 5 minutes. Top bottom side of buns with pot roast, followed by desired toppings (pepperoncini, roasted bell peppers, giardiniera etc.), followed by provolone cheese. Return baking tray to the oven (leaving both top and bottoms cut side up) and bake at 400 degrees F for 5-10 minutes or until cheese is completely melted. Serve immediately.
• Shepherd’s Pie: replace the ground beef in this recipe with shredded crockpot roast. Stir into the gravy after it is thickened.
• Beef Stroganoff: prepare Beef Stroganoff on the stove and don’t transfer gravy to slow cooker. Stir in crockpot pot roast into the finished gravy, adding additional broth or water to thin if needed.
• Fajitas: heat one tablespoon olive oil to a large cast iron skillet and heat over medium high heat. Once very hot, add 3 sliced bell peppers (any color), ½ thinly sliced red onion, 1teaspoonchili powder, 1/2tsp EACHground cumin, smoked paprika, garlic powder, 1/4teaspoonsalt and 1/4teaspoonchipotle chili powder-optional for heat. Sauté for 3-4 minutes or until crisp-tender. Stir in ½ tablespoon lime juice. Assemble fajitas by layering tortillas with cheese (optional), warmed pot roast, bell peppers and desired toppings.
• Soup: replace the protein in any of your favorite soup recipes with shredded pot roast. It would be delicious in: BBQ “Chicken Chili, Caldo de “Pollo,” “Chicken” Corn Chowder, Salsa Verde Tortilla Soup, Crockpot Chili, Italian Vegetable Soup, Loaded Zuppa Toscana, Philly Cheesesteak Soup.
• Pasta: replace the protein in any of your favorite pasta recipes with shredded pot roast. It would be tasty in: Bolognese Sauce, Buffalo Mac and Cheese, Cheesy Tortellini Al Forno, Italian “Chicken” Orzo Pasta, Sun-Dried Tomato Fettuccine, Mushroom Orzo in Asiago Cream Sauce, Rigatoni in Tomato Cream Sauce.
• Nachos: Top your favorite cheesy chips with shredded pot roast and all the toppings – pepperoncini, Giardiniera, sour cream, green onions, jalapenos, etc.
• Mexican Favorites: crockpot pot roast is fabulous in all your favorite Mexican foods as is, or spiced up with some enchilada sauce or salsa verde. Try it in enchiladas, burritos, burrito bowls, tacos, quesadillas, etc.
• Baked Potatoes:pile beef on baked potatoes with cheese, sour cream, green onions and bacon ortwice baked potatoes.

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