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    Home » Slow Cooker » Slow Cooker Classic Pot Roast

    Slow Cooker Classic Pot Roast

    Published: Oct 19, 2023 by Wendie · 23 Comments

    Jump to Recipe Jump to Video
    Pot roast, mashed potatoes and carrots on a plate Pinterest pin.

    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. 

    Pot roast with gravy, mashed potatoes and carrots on a plate.


    This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy here.

    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

    All the ingredients needed to make this 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

    pot roast seared in a cast iron skillet, then the carrots and onions added in to brown.
    • 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.

    Everything placed in a slow cooker and cooked.
    • 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.
    Flour and butter melted in a skillet then the strained liquid added into the skillet.
    • 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. 
    A fork picking up a bite and pot roast.

    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.

    Slow cooker pot roasr with carrots and mashed potatoes on a white plate.

    Recipe Faq's

    Is a chuck roast the same as a rump roast? 

    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.

    How to store leftover roast?

    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.  

    What should I serve with pot roast?

    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
     

     


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    Pot roast with gravy, mashed potatoes and carrots on a plate.

    Slow Cooker Classic Pot Roast

    Wendie
    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. 
    4.46 from 59 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 20 minutes mins
    Cook Time 8 hours hrs
    Total Time 8 hours hrs 20 minutes mins
    Course Slow Cooker
    Cuisine American
    Servings 6
    Calories 584 kcal

    Ingredients
      

    • 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
    • Pepper

    Instructions
     

    • 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.

    Video

    Notes

    If you want to add potatoes to the slow cooker. I recommend using waxy potatoes like Yukon Gold or red potatoes. Cut them into large chunks and add them about halfway into the cooking time to ensure they don't turn to mush.
    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.

    Nutrition

    Serving: 1servingCalories: 584kcalCarbohydrates: 12gProtein: 48gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 172mgSodium: 566mgPotassium: 1329mgFiber: 2gSugar: 4gVitamin A: 10412IUVitamin C: 7mgCalcium: 71mgIron: 5mg
    Keyword pot roast, Slow Cooker
    Tried this recipe?Let us know how it was!


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    Comments

    1. Nancy

      October 09, 2022 at 4:44 pm

      I cook this all the time now. My new pot roast recipe! It is delicious and the whole family lives it

    2. Wendie

      April 02, 2022 at 7:33 pm

      I would do about 1/2 teaspoon.

    3. Kim

      April 02, 2022 at 7:24 pm

      Quick question; if I do not have sprigs of rosemary and thyme , how much of spices should I use? 1/2 tsp..or?

    4. Wendie

      March 21, 2021 at 3:57 am

      Pot roast is a cut of beef that needs to cook for a long time to become super tender. I have not made this in the oven, but if I did I would put it all in a covered pot at about 225 degrees for 5-6 hours until tender. So happy you love my recipes 🙂

    5. Jackie

      March 18, 2021 at 7:34 pm

      If I wanted to cook this in an oven, what temperature would I use and how long would I cook it?

      Have tried many of your other recipes and they are fantastic.

    6. Wendie

      March 04, 2021 at 1:10 am

      You got this Mary!

    7. Mary C Morlan

      March 03, 2021 at 8:02 pm

      Hi Wendy! Thank you for the recipe. I have never been a good cook. My roast never come out all tender & juicy like yours. I am going to try this recipe tomorrow. I hope it turns out like yours. Thanks again 🙂

    8. Wendie

      February 17, 2021 at 4:55 am

      Yay Rebecca, I'm so happy you loved it. Thanks for the great review!

    9. Rebecca Pobanz

      February 17, 2021 at 1:20 am

      5 stars
      Made this for supper. Absolutely delicious and so simple. Added some homemade mashed potatoes and a meal fit for a king.

    10. Wendie

      November 01, 2020 at 8:27 pm

      I would just make mashed potatoes.

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