Crock Pot Pot Roast
Crock Pot Pot Roast is the easiest pot roast you’ll ever make, and I’m feeling pretty confident that it will also be one of the most delicious. It’s slow cooked with potatoes and veggies, seasoned to perfection, and you can use the juices in the pot to make a rich gravy for ladling over the top. Hello, Sunday dinner!
Whether you call it a crock pot pot roast or a slow cooker pot roast, one thing’s for certain: you’re going to make this recipe again and again. I truly can’t think of a better dinner for a Sunday evening. It’s made in the slow cooker, which means you can let it cook while you get all your weekend chores done—rake some leaves, fold some laundry, and dinner’s doing its thing in the kitchen.
Then, when it’s ready to eat, you’ve got a special sit-down meal that everyone can gather around the table and enjoy. (If you’re lucky, you’ll also have leftovers that you can pack into lunches for a day or two. Win!)
But let’s not limit this recipe to Sundays. Cooking pot roast in the slow cooker is also great for those busy weekday evenings when you barely have time to think about what to make for dinner. With just a little bit of prep in the morning, you can come home to a warm, comforting meal that will please even your pickiest eaters.
The crock pot is ideal for dishes like pot roast because that low and slow cooking time really helps tenderize the meat and infuse it with flavor. And by layering in red wine and aromatics like onions and carrots, you’ll have the beginnings of a rich gravy that’s perfect for ladling over the top of that fall-apart-tender beef! It’s much like my favorite short ribs recipe but more budget friendly.
Ingredients for Crock Pot Pot Roast
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Boneless Beef Chuck Roast – An inexpensive cut perfect for the slow cooker.
- Oil – For searing the beef on the stovetop before slow cooking.
- Seasonings – Salt, black pepper, onion powder, garlic powder, Italian Seasoning, and smoked paprika.
- Vegetables – I use baby Yukon gold potatoes, carrots, celery, button mushrooms, and a sweet onion; feel free to substitute another variety of mushroom or baby potatoes. Pearl onions are good too!
- Red Wine – Use a dry red wine like Cabernet Sauvignon or Pinot Noir.
- Beef Broth – If you want to make this crock pot pot roast without alcohol, you can add extra beef broth and skip the wine.
- Worcestershire Sauce – A great way to add depth and umami to the pot roast and the gravy.
- Butter – Let this soften so it melts into the juices in the pot quickly.
- Cornstarch – For thickening the gravy.
How to Make Pot Roast in a Crock Pot
There’s minimal work involved in making crock pot pot roast. Here’s what you’ll need to do!
- Season. Season the roast with salt and pepper.
- Sear. Heat the oil in a skillet, then add the roast. Cook until deeply browned on all sides.
- Assemble. Add the roast to the slow cooker with the vegetables. Whisk together the wine, beef broth, Worcestershire sauce, and seasonings and pour this over the top.
- Cook. Cover and cook on high for 3-4 hours or low for 6-8 hours.
- Make the gravy. Remove the roast and vegetables. Whisk the butter and cornstarch into the juices in the crockpot until thickened.
- Serve. Serve the gravy with the roast and vegetables.
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We love this programmable slow cooker with auto warm setting by CrockPot! It’s a great way to make dinners easy and keep them warm until you’re ready to eat. We pull this one out at least once a week and the price can’t be beat!
Tips for Crock Pot Pot Roast
This recipe is simple, but these additional tips will help you make sure it turns out perfect.
- Dry the roast first. This helps it get a deep sear in the pan.
- Don’t skip the sear. Speaking of that sear! I know some recipes do skip it and at first glance, you might think, “aha, this way is easier!,” but I promise you, the trade-off in flavor is not worth it. Searing the roast before placing it in the slow cooker creates a caramelized crust on the meat, giving it a depth of flavor you won’t get without this step.
- Don’t undercook. If your pot roast is tough, it means it’s undercooked. As long as your pot roast is cooked through, it will be fall-apart tender. It takes time for the connective tissue to break down and soften.
Storing and Reheating Slow Cooker Pot Roast
Refrigerate: To store leftover crock pot pot roast, transfer it to an airtight container with the vegetables and gravy and refrigerate it for up to 4 days.
Freeze: If you want to keep your pot roast for longer, it can also be frozen. Place the meat, vegetables, and gravy in a freezer-safe container or freezer bag and freeze for up to 3 months. (Note that potatoes don’t really freeze very well, so I recommend either eating them right away, storing them in the fridge for later, or resigning yourself to mealy frozen and reheated potatoes.)
Reheat: To reheat, you have a few options. The microwave always works, but it’s never ideal. The stovetop is better—place the leftovers in a saucepan and heat over medium-low. You can also place it in a baking dish, cover with foil, and reheat in a 350ºF oven until warmed through.
Variations
I love this recipe as-is, but here are some ways to put your own spin on it.
- Switch up the veggies. You can use different vegetables, like sweet potatoes, parsnips, celery or turnips.
- Add in some herbs. Fresh herbs like rosemary or thyme are a great way to add extra flavor to this pot roast recipe. Add sprigs into the crock pot with the vegetables.
- Skip the potatoes. If you want to serve your crock pot pot roast and gravy with mashed potatoes, you can skip adding the potatoes to the slow cooker and substitute them with another vegetable.
What to Serve With Crock Pot Pot Roast
Egg noodles are my favorite serving option, but there are plenty of others:
- Cauliflower Mashed Potatoes
- Roasted Garlic Mashed Potatoes
- Our Best House Salad
- Sautéed Spinach
- Balsamic Brussels Sprouts
- Parker House Rolls
- How to Make Cauliflower Rice Three Ways
More Slow Cooker Dinner Recipes
- Slow Cooker Chicken Cacciatore
- BBQ Crockpot Ribs
- Slow Cooker Chicken Cheesesteak
- Crock Pot Chicken Noodle Soup
- Crockpot Sausage and Peppers
- Slow Cooker Split Pea Soup
- Crockpot Turkey Breast
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Get the Recipe: Slow Cooker Pot Roast
Ingredients
- 3-5 pound boneless beef chuck roast
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian Seasoning
- ½ teaspoon smoked paprika
- 1 pound baby Yukon Gold Potatoes, cut into large chunks
- 4 large carrots chopped into large chunks
- 2 stalks celery, cut into 1 inch pieces
- 8 ounces button mushrooms
- 1 large sweet onion chopped
- ½ cup red wine
- 3 ½ cups beef broth
- 1 ½ tablespoons Worcestershire sauce
- ¼ cup softened butter
- 2 tablespoons corn starch
Instructions
- Season your chuck roast with salt and pepper on both sides.
- Heat the oil a large skillet. When shimmering, add the roast to the pan.
- Cook the roast until seared and deeply browned, approximately 3-5 minutes. Turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
- Transfer the roast to the slow cooker.
- Add potatoes, onions, mushrooms, celery and carrots to slow cooker.
- Whisk together the wine, beef broth, Worcestershire sauce, garlic powder, onion powder, smoked paprika and Italian seasoning. Pour the liquid over the roast and potatoes.
- Place lid on the slow cooker and cook on high for 3-4 hours or low for 6-8 hours.
- Transfer the roast, potatoes, onions, and carrots to a platter and keep warm.
- Stir together the butter and corn starch until smooth.
- Whisk the butter mixture into the broth and stir until slightly thickened..
- Serve gravy with the roast and vegetables.