Slow-Cooker Classic Pot Roast is the ultimate family meal! A super hearty dinner that's made with basic ingredients and every bite of tender beef is flavorful.
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This slow cooker classic pot roast is so easy and every bite is flavorful. Classic comfort food at its best, doesn't get much easier than that right? You can also try my Slow Cooker Chicken and Gravy for a quicker meal. This set-it-and-forget recipe only takes a few ingredients, if you prefer to use the oven try my delicious Ribeye Roast.
Why this recipe works
Who doesn't love pot roast? This recipe is so simple to follow and is full of so much flavor. This Slow Cooker Pot Roast uses just a dozen ingredients, all of which are most likely in your kitchen pantry already. Nothing crazy, just pantry staple simple ingredients.
It's the perfect Sunday dinner to have cooking while you enjoy the day with family.
Ingredients needed for The Best Pot Roast
- Chuck roast: Get a 3-5 pound roast
- Vegetables: large unpeeled carrots and onions cut into chunks. Baby carrots can be used if needed.
- Broth: Use low sodium beef broth.
- Spices and herbs: garlic cloves, rosemary, thyme, salt, and black pepper
- Olive oil: To sear the roast.
- Butter: unsalted butter since we are adding kosher salt as well
- Flour: All purpose flour creates a roux with the butter to thicken the gravy.
How to Make a Crock Pot Roast
- Step 1: Season roast with salt and pepper on both sides of your roast before adding it to a large pot or cast iron skillet with oil. Sear the roast for a few minutes and flip to sear the other side. Remove the roast from the pan.
- Step 2: Add oil, diced onions and carrots to the pan and cook for a few minutes until the vegetables start to caramelize.
Do I have to brown the roast?
Technically no. But it is just so much better if you do. Not only does it give it some extra color but searing the roast first allows it to develop more complex flavors. The sugars and fats caramelize on the surface and give it that extra richness.
- Step 3: Add roast, onions, garlic, carrots, beef broth, and other spices to the bottom of the Slow Cooker.
- Step 4: Cook in the slow cooker and then remove 2 cups of cooking liquid and set aside.
- Step 5: In another skillet, melt the butter and add flour. Whisk together.
- Step 6: Add in the cooking liquid to the butter and flour mixture. Bring to a boil then reduce heat to a simmer so it thickens.
Best Crock Pot Roast Recipe Tips
- For an even more rich depth of flavor, you can add some red wine in place of some of the beef broth.
- For this classic pot roast recipe, fresh herbs are preferred over dried, when possible.
- If you would like to add some potatoes to this Slow Cooker Pot Roast the next time you make it, be sure to dice them up in bigger chunks and add them about halfway through the cooking time so they do not end up too mushy. A Yukon gold potato would be a nice addition to this Slow Cooker Pot Roast recipe as it adds an extra buttery flavor. Red potatoes will also work with this flavorful roast.
- If using a larger roast, you may need to increase the cooking time for a tender pot roast.
- Be sure to get all of the browned bits of roast from the pan after you sear the roast for maximum flavor in this delicious meal.
No, chuck roast and rump roast are not the same. Chuck roast
comes from the shoulder area of a cow, while rump roast comes from the back side of a cow. Chuck roast is more flavorful and contains more connective tissue which gives it a unique texture. Rump roast, on the other hand, tends to be leaner and less flavorful but is also more tender after cooking.
Transfer leftover pot roast with veggies to an airtight container
and refrigerate for up to 4-5 days. You can store the leftovers with the carrots, onions, and cooking broth. The best way to reheat leftovers is in a large skillet with some of the cooking liquid if you have it, to help prevent it from drying out. Reheating in the microwave may cause it to dry out faster.
This Crockpot Pot Roast recipe is super yummy, but you can add some more side dishes to make it a complete meal A few favorites we like to serve with this fork-tender easy pot roast recipe
Slow Cooker Classic Pot Roast
- 3-4 tablespoons olive oil
- 3-5 pound chuck roast
- 6 large carrots unpeeled cut in half
- 2 onions cut into large chunks
- 4 cloves garlic minced
- 4 cups beef broth, low sodium
- 2 sprigs thyme
- 2 sprigs rosemary
- 3 tablespoon butter
- 3 tablespoon flour
- Kosher salt
- Generously add salt and pepper both sides of the roast.
- Heat a large heavy bottom pot or cast iron skillet on medium high. Add 2 tablespoons of the oil and add the roast and sear on each side about 2 minutes them flip and sear another 2 minutes. Remove and place roast in the slow cooker.
- Add the rest of the oil to the skillet and add the onions and carrots and cook 3-4 minutes just until a little caramelization starts. Remove them and add them to the slow cooker with the garlic.
- Add the beef broth, thyme and rosemary
- Cook on low 8 hours or on high 5-6 hours
- Once roast is done, strain 2 cups liquid from slow cooker and set aside.
- In a skillet melt 3 tablespoons butter, whisk in flour and cook on low for 1 minute to get rid of the flour taste. Add 2 cups liquid and whisk together until combined. Bring to a low boil then reduce heat. Simmer liquid until it thickens.