Slow Cooker Pot Roast
Updated Feb 27, 2023
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There’s nothing like a braised pot roast with meltingly tender chuck roast and classic chunky vegetables infused in a savory, aromatic broth. Oh, and did I mention you just toss everything into a slow cooker? Yep, it’s that easy to make!
A Simple, Classic Pot Roast – Made Easy In A Slow Cooker!
When it comes to classic comfort food, it’s hard to beat this slow cooker pot roast. It serves up juicy, tenderized meat that falls right apart, along with chunky, good-for-you vegetables that fill you up in the best way possible. And I’m all about using my slow cooker as a secret tool for (super easy) succulent dinners that make it seem like you’ve been cooking all day.
Pot roast is often a star addition to a holiday table between Thanksgiving and Christmas. But this version is such a set-it-and-forget-it type of meal after you sear the big hunk of meat, which makes it perfect for any Sunday dinner… I’d say from now until Spring! So grab your crock pot and I’ll walk you through everything you need to know on how to make the perfect pot roast.
Ingredients For The Best Pot Roast Recipe
A classic pot roast doesn’t need much really – just the right cut of meat, veggies, and a meaty broth. But it’s the fresh sprigs of herbs plus searing the meat that gives this recipe a flavor boost. Here’s my take on it.
- Chuck Roast: I recommend sticking with beef chuck roast for a few reasons – keep reading to see why!
- Carrots & Celery: Just peel and slice into large chunks for a hearty vegetable mix.
- Potatoes: Typically, pot roast is made with baby potatoes, from white potatoes to Yukon golds. But small red potatoes are a great alternative.
- Onion: You can toss the large onion chunks into the slow cooker raw, or give it a quick saute in the skillet to give it a caramelized, toasty flavor.
- Garlic: Four cloves may seem like a lot, but trust me, there’s room for more if you love garlic as much as I do.
- Beef Broth: Make sure to grab low-sodium beef broth, as there’s plenty of salt on the beef.
- Red Wine: Cabernets or Pinot Noirs are great options, just make sure it’s a full-bodied wine on the drier side. And if you’re alcohol-free, swap the wine out for extra beef broth.
- Fresh Herbs: Rosemary, thyme, and bay leaves work beautifully together when seasoning beef – especially when they’re fresh, not dried.
Find the printable recipe with measurements below.
What’s The Best Cut Of Beef For Pot Roast?
Brisket or rounds are reasonable options for a good pot roast. But let me tell ya, chuck roast is the way to go for a great pot roast. Not only is it economical, it’s marbling will do you some good. Meaning, there’s plenty of fats that keeps the entire piece extra-juicy and tender as it cooks low and slow. Bonus – the fatty juices seeping through the meat will help create one mouthwatering broth.
How To Make Pot Roast In A Slow Cooker
Yes, you can make this in a Dutch oven, but a slow cooker or Crock Pot works just as well and cuts out a few steps to make the process a bit easier. Who doesn’t love that?
Season and sear. Heat some oil in a cast iron skillet, season the chuck roast with salt and pepper, then sear it on both sides before adding into the slow cooker. Trust me, taking this extra step will develop that nicely browned crust we all love on big chunks of meat.
Add everything into the slow cooker. Some people like to add the veggies below the meat, but I find that they get way too soft that way. So just add them on top of the meat, then pour the beef broth and red wine over everything. Let everything cook on low for 8 to 9 hours (I prefer cooking on low). But if you’re on a time crunch, bump it up to high for 5 to 6 hours.
It’s ready to serve! Remove the chuck roast from the slow cooker, then slice or shred it, depending on how you want to enjoy it.
How to Make a Thicker Gravy
If you find that the broth is too thin, you can create an arrowroot powder slurry and stir it with the broth in the slow cooker. This will help create a slightly thicker consistency! But if you’d like it much thicker, remove some of the broth to a saute pan and add the slurry to that on medium-high heat. It will thicken as it heats up. But be forewarned that arrowroot powder can go gloppy and gel-like if you add to much. So it’s always best to start with less on the stove.
Ways To Serve Pot Roast
Although this is an all-in-one meal, you can get creative with pot roast leftovers! Give these delicious dinner ideas a try.
- Beef up your plate with traditional sides. I’m talking mashed potatoes, sauteed green beans, or roasted Brussels sprouts. Basically all the classic side dishes you’d serve on a holiday table.
- Shred the beef to make a hearty sandwich. If I wasn’t gluten-free, piling the shredded beef with butter lettuce leaves in-between toasted sourdough would be so good! Otherwise, any gluten-free bread will work.
- Enjoy the veggies on their own. Now that you have perfectly cooked vegetables, use them as a side dish with any other mains such as my baked chicken breast or turkey meatballs.
Storing Leftover Pot Roast
Like every one-pot recipe, leftovers are more than welcome! Plus, they store extremely well for long periods of time. It’ll be like finding a goldmine in the back of your freezer come winter.
- To store: Add leftovers into an airtight container and store in the fridge for 4 to 5 days.
- To freeze: Batch cooked meals always makes for the best freezer meals. Just store in a freezer-safe container for up to 3 months. You can reheat this in the microwave for a few minutes for an individual serving, or on the stovetop in a pot for a big batch.
Slow Cooker Pot Roast Recipe Video
Watch how this ultra-comforting pot roast comes together in the video below!
More Satiating Slow Cooker Recipes
If you haven’t hopped on the slow cooker bandwagon – I think it’s time. It’s the easiest way to make all sorts of meats, whether it be chicken, beef or pork, ultra tender and mouth-wateringly good.
This pot roast is just what you need to gather friends and family around the table. If you make it, let me know how it turned out! I’d love to hear what you think in the comments below.
Slow Cooker Pot Roast
Slow Cooker Pot Roast
- 2 tablespoons avocado oil, *see note
- 3 ½ pounds beef chuck roast
- 2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 cloves garlic, thinly sliced
- 1 yellow onion, cut into large chunks
- 4 carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 1 ½ pounds baby potatoes (white or yukon gold), quartered
- 2 cups low-sodium beef broth
- 1 cup red wine, *see note
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Optional to Thicken Gravy
- 2 tablespoons arrowroot powder
- 3 tablespoons water
- In a large cast iron skillet, heat the oil on medium-high heat. Season both sides of the beef roast with salt and pepper, and sear for 4 to 5 minutes on each side to give it a dark brown crust. Transfer the roast to a 6 to 7-quart slow cooker.
- Add the garlic, onion, carrots, celery, potatoes, rosemary, thyme, and bay leaves to the slow cooker. Pour the beef broth and red wine on top. Add the lid and cook on low for 8 to 9 hours or on high for 5 to 6 hours.
- Remove the sprigs of rosemary, thyme, and the bay leaves. Then remove the roast and shred or slice it up.
- If you'd like to thicken the broth to more of a gravy consistency, stir together the arrowroot powder and water in a small bowl. Pour it into the slow cooker and stir everything together until it starts to thicken.
- Serve the meat and vegetables on a platter with some of the gravy (you can serve extra gravy on the side)
- Avocado oil: Anytime I’m searing or using very high heat I prefer to use avocado oil as it has a higher smoke point. But if you don’t have avocado oil, you can use extra-virgin olive oil.
- Red wine: I’m using a pinot noir in this recipe, but a good cabernet sauvignon or merlot works great too. If you prefer to keep it alcohol-free, just add more beef broth.
- Arrowroot: This should always be added at the very end of cooking, as it doesn’t stay thick as long as cornstarch or regular flour. And always add it as a slurry, to prevent clumping or a gloppy texture.
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