"We independently review the products we recommend! When you buy through links on AHealthyBowl.com, We may earn an affiliate commission. Learn more"

Growing up, I have always been fascinated by my grandmother’s cooking. The aroma wafting through the house on Sundays would always bring everyone together, and one dish that consistently won our hearts was her slow cooker pot roast. After learning the recipe from her, I realized how simple yet flavorful this dish could be.

Contents

I knew I had to share this heartwarming experience with others, so I tweaked the recipe, giving it a healthy spin while retaining its soul-warming essence. This is one of the best slow-cooker recipes for potluck.

What is this Slow Cooker Pot Roast?

A Slow Cooker Pot Roast is a classic, comforting dish made by slow cooking a large cut of beef, typically chuck roast, in a pot or slow cooker with a medley of vegetables, herbs, and spices.

removing herbs from the cooked Pot Roast

The dish has its origins in the United States and is deeply rooted in American home cooking. What sets it apart is the long, slow cooking process that breaks down the connective tissues in the meat, making it incredibly tender and flavorful.

The beauty of this recipe lies in its simplicity and versatility. With a few high-quality ingredients, you can create a delicious and healthy meal that will impress your family and friends.

Plus, it’s easily adaptable to accommodate different preferences and dietary needs. For example, you can switch up the vegetables, use alternative cuts of meat, or even incorporate different herbs and spices to suit your taste buds.

Why Should You Try This Recipe?

There are several compelling reasons to give this Slow Cooker Pot Roast recipe a try:

The tender, melt-in-your-mouth beef, combined with the flavorful vegetables and rich, savory sauce, is the epitome of comfort food. It’s perfect for a cozy family dinner, a Sunday meal, or a special occasion.
The slow cooker does most of the work for you, allowing you to enjoy a delicious, home-cooked meal with minimal effort. This recipe is particularly great for busy individuals who want a tasty, nutritious dinner without spending hours in the kitchen.
This version of the recipe uses a combination of herbs and spices to enhance the natural flavors of the ingredients, reducing the need for added fats and salts. Plus, it’s packed with vegetables, providing essential vitamins and minerals.
As mentioned earlier, this recipe is easily adaptable to suit your preferences or dietary needs. You can experiment with different vegetables, spices, or even protein sources to create a personalized meal.

Recipe Ingredients

Here are the ingredients you’ll need to make this Slow Cooker Pot Roast, along with the suggested quantities:

5 lbs beef chuck roast
Salt and pepper to taste (2 Tbs salt and 1/2 Tbs pepper recommended)
2 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
2 Tbs olive oil (for sautéing vegetables)
1 large onion, cut up
3 stalks of celery, chopped
4 large carrots, cut up
6 cloves of garlic, minced
Salt and pepper to season vegetables

For searing the meat:

2 to 3 Tbs oil

For the sauce:

2 Tbs butter
3 Tbs flour
1/2 cup red wine or chicken broth
2 cups chicken broth
2 Tbs Worcestershire sauce
5 Tbs tomato paste
4 Tbs brown sugar
3 bay leaves
Fresh thyme (about 1 handful)
4 to 5 sprigs of rosemary

Ingredient Notes:

Based on my personal experience, I have a few recommendations and insights regarding the ingredients that can help elevate the flavor and healthiness of this Slow Cooker Pot Roast:

preparing beet for Slow Cooker Pot Roast

Beef: Choose a high-quality, well-marbled beef chuck roast for optimal flavor and tenderness. Grass-fed beef is an excellent option for a healthier, more sustainable choice.
Salt and pepper: I prefer using sea salt and freshly ground black pepper, as they provide a more robust flavor. Adjust the amounts according to your taste preference.
Fresh herbs: Whenever possible, opt for fresh oregano, cumin, and thyme. Fresh herbs impart a more vibrant flavor compared to their dried counterparts.
Olive oil: Choose extra-virgin olive oil for sautéing the vegetables, as it has a higher smoke point and imparts a richer taste.
Vegetables: Feel free to mix and match your favorite vegetables in this recipe. For instance, you can add potatoes, parsnips, or bell peppers for variety. Just remember to cut them into similar-sized pieces to ensure even cooking.
Wine: If you prefer not to use wine, you can substitute it with more chicken broth. However, using a good quality red wine enhances the depth of flavor in the sauce.

How to Make Slow Cooker Pot Roast?

To make this Slow Cooker Pot Roast, follow these detailed steps and instructions. I have broken down the process into four main sections for easy understanding:

I. Prepare the Meat and Vegetables

Season the beef chuck roast with salt, pepper, oregano, cumin, chili powder, onion powder, and garlic powder. Rub the seasonings evenly on all sides of the roast.
Cut the onion, celery, and carrots into large pieces. Mince the garlic cloves.

II. Sear the Meat and Sauté the Vegetables

sauteeing vegetables for Slow Cooker Pot Roast

Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat.
Sear the seasoned beef on all sides until a brown crust forms, approximately 2-3 minutes per side. Transfer the seared roast to the slow cooker.
In the same skillet, add 2 tablespoons of olive oil and reduce the heat to medium.
Sauté the onion, celery, carrots, and garlic until they start to soften and the onions become translucent, about 5 minutes. Season the vegetables with salt and pepper to taste.
Transfer the sautéed vegetables to the slow cooker, arranging them around the beef roast.

III. Make the Sauce

In the same skillet, melt 2 tablespoons of butter over medium heat.
Add 3 tablespoons of flour and whisk continuously for about 1 minute to create a roux.
Slowly pour in 1/2 cup of red wine (or chicken broth) while whisking, making sure to scrape up any browned bits from the bottom of the skillet.
Gradually whisk in 2 cups of chicken broth, followed by 2 tablespoons of Worcestershire sauce, 5 tablespoons of tomato paste, and 4 tablespoons of brown sugar. Continue whisking until the sauce is smooth and thickened.
Add 3 bay leaves, a handful of fresh thyme, and 4 to 5 sprigs of rosemary to the sauce.

IV. Cook the Pot Roast

Pour the sauce over the beef and vegetables in the slow cooker, ensuring that everything is evenly coated.
Set the slow cooker to low and cook for 8 hours, or set it to high and cook for 4 hours. Check for doneness before serving – the meat should be tender and the vegetables should be cooked through.
Once cooked, let the meat rest for 10-15 minutes before slicing.
Remove the bay leaves and herb stems, then serve the pot roast with the vegetables and sauce.

How to Serve

Crockpot beef Roast and vegetables ready to be served

To serve this Slow Cooker Pot Roast, follow these simple instructions and tips:

Plate the sliced beef roast alongside the cooked vegetables.
Spoon the rich, flavorful sauce over the meat and vegetables, making sure to get plenty of the delicious sauce on each serving.
Consider offering a variety of side dishes to accompany the pot roast, such as mashed potatoes, steamed green beans, roasted Brussels sprouts, or a simple mixed green salad.
For a finishing touch, garnish the dish with a sprig of fresh rosemary or a sprinkle of chopped parsley.

Remember to always serve the pot roast warm, as this will enhance the flavors and provide the ultimate comfort food experience.

Storage and Freezing Instructions

To store leftover Slow Cooker Pot Roast:

Allow the pot roast and vegetables to cool to room temperature.
Transfer the leftovers to an airtight container and refrigerate. The pot roast will keep for up to 3-4 days in the refrigerator.

To freeze leftover Slow Cooker Pot Roast:

Portion the cooled pot roast, vegetables, and sauce into freezer-safe containers or heavy-duty freezer bags.
Label the containers or bags with the date and contents.
Freeze the pot roast for up to 3 months. To reheat, defrost in the refrigerator overnight, then gently reheat on the stovetop or in the microwave until heated through.

Tips to Make This Recipe

Here are some tried-and-true tips to help you create the perfect Slow Cooker Pot Roast:

Sear the meat: Take the time to sear the beef on all sides before placing it in the slow cooker. This step will lock in the juices and develop a rich, caramelized crust.
Deglaze the pan: After searing the meat, deglaze the pan with red wine or chicken broth, scraping up any browned bits. This will add depth of flavor to the sauce.
Layer the vegetables: Place the hardier vegetables, such as carrots and potatoes, on the bottom of the slow cooker, as they will take longer to cook. Layer the more delicate vegetables, like onions and celery, on top.
Cooking time: Be mindful of the cooking time. Cooking the pot roast for too long may result in overcooked vegetables and dry meat. A general guideline is 8 hours on low or 4 hours on high, but always check for doneness before serving.
Thicken the sauce: To create a velvety, rich sauce, make a roux with butter and flour before adding the liquids. This will give your sauce the perfect consistency.
Let the meat rest: After cooking, let the meat rest for 10-15 minutes before slicing. This will allow the juices to be redistributed, ensuring a moist and tender roast.
Experiment with flavors: Don’t be afraid to play around with different spices, herbs, and seasonings to make the dish your own. The slow cooker is a forgiving cooking method, allowing you to be creative and tailor the recipe to your preferences.

Alternative Recipes

If you’re looking for alternative recipes to try, consider the following:

Frequently Asked Questions

Can I use a different cut of meat for Slow Cooker Pot Roast recipe?

Yes, you can use other cuts of meat, such as bottom round roast, rump roast, or brisket. However, keep in mind that these cuts may have different cooking times and may not be as tender as a beef chuck roast when cooked in a slow cooker.

Can I make this recipe without a slow cooker?

Yes, you can make this recipe in a Dutch oven or a large, heavy-bottomed pot with a tight-fitting lid. Sear the meat and sauté the vegetables as instructed, then add the sauce and bring to a simmer. Cover the pot and transfer it to a preheated 325°F (163°C) oven. Cook for 3-4 hours or until the meat is tender.

What if I don’t have fresh herbs on hand?

If you don’t have fresh herbs, you can substitute them with dried herbs. Use about one-third the amount of dried herbs, as they are more concentrated in flavor. For example, replace 1 tablespoon of fresh thyme with 1 teaspoon of dried thyme.

Is it necessary to sear the meat before adding it to the slow cooker?

While it’s not absolutely necessary, searing the meat before slow cooking helps develop a richer flavor and a more appealing appearance. The caramelization that occurs during searing enhances the taste and locks in the juices, resulting in a more tender and flavorful pot roast.

Can I add potatoes to this recipe?

Yes, you can add potatoes to this Slow Cooker Pot Roast recipe. Cut them into large chunks and place them at the bottom of the slow cooker, as they will take longer to cook than the other vegetables. Be sure to adjust the cooking time as needed to ensure the potatoes are cooked through.

Print Pin

5 from 6 votes