pot roast recipe crock pot
The Best pot roast recipe crock pot
This recipe is perfect for busy weeknights because you can toss everything in the crock pot in the morning and come home to a house that smells amazing. It’s also great for Sunday dinners or when we have company over because it’s hearty enough to feed a crowd without any last-minute stress. Plus, it’s packed with protein from the beef and nutrients from the carrots, potatoes, and onions, so I feel good about serving it to my family. The leftovers reheat well too, which is a bonus when you don’t want to cook the next day. If you’re looking for a simple, satisfying meal that everyone will love, this is it.
Classic Crock Pot Pot Roast
A hearty and comforting pot roast slow-cooked to perfection with tender vegetables and savory gravy. This easy crock pot recipe delivers melt-in-your-mouth beef with minimal effort.
🥘Ingredients
- 3-4 lbs chuck roast or beef shoulder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp olive oil
- 1 large onion, quartered
- 4 medium carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 3 garlic cloves, minced
- 1 lb baby potatoes, halved (or 3 large potatoes, cubed)
- 2 cups beef broth (low-sodium preferred)
- 1/4 cup Worcestershire sauce
- 2 tbsp tomato paste
- 1 bay leaf
- 1/4 cup cornstarch
- 1/4 cup cold water
👨🍳Directions
-
1
Pat the chuck roast dry with paper towels and season generously with salt, black pepper, garlic powder, onion powder, thyme, and rosemary on all sides. -
2
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side). Transfer the roast to the crock pot. -
3
Add the quartered onion, carrots, celery, minced garlic, and potatoes to the crock pot around the roast. -
4
In a bowl, whisk together beef broth, Worcestershire sauce, and tomato paste. Pour the mixture over the roast and vegetables. Add the bay leaf. -
5
Cover the crock pot and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the beef is fork-tender and the vegetables are soft. -
6
Once cooked, remove the roast and vegetables to a serving platter. Discard the bay leaf. -
7
For gravy: Skim excess fat from the cooking liquid. In a small bowl, mix cornstarch and cold water until smooth. Stir the cornstarch slurry into the crock pot liquid. Cook on HIGH for 10-15 minutes, stirring occasionally, until thickened. -
8
Slice or shred the roast and serve with the vegetables and gravy. Enjoy hot!
🔧Equipment
- Crock pot (6-quart or larger)
- Cutting board
- Chef’s knife
- Measuring spoons
- Tongs or large spoon
- Mixing bowl (for gravy)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Crock Pot Pot Roast Works
❓ Frequently Asked Questions About Crock Pot Pot Roast
1. How long does it take to cook a pot roast in a crock pot?
A pot roast typically takes 8–10 hours on low or 4–5 hours on high in a crock pot. The exact time depends on the size of the roast and your slow cooker’s settings. For best results, cook until the meat is fork-tender.
2. Do I need to sear the pot roast before putting it in the crock pot?
While not required, searing the roast first enhances flavor and texture by creating a caramelized crust. If you’re short on time, you can skip this step, but browning the meat adds depth to the dish.
3. What’s the best cut of meat for a crock pot pot roast?
The best cuts are chuck roast, brisket, or bottom round roast because they have enough fat and connective tissue to become tender during slow cooking. Leaner cuts may dry out or turn tough.
4. Can I add vegetables to the crock pot with the pot roast?
Yes! Potatoes, carrots, onions, and celery are classic additions. For even cooking, cut them into uniform pieces and add them during the last 2–3 hours (if cooking on low) to prevent mushiness.
5. How do I thicken the gravy for my pot roast?
To thicken the gravy, mix 1–2 tablespoons of cornstarch or flour with cold water, then stir it into the crock pot during the last 30 minutes of cooking. Alternatively, remove the roast and vegetables, then simmer the liquid on the stovetop to reduce it.
