Slow Cooker Pot Roast

Crockpot beef Roast and vegetables ready to be served

5 from 6 votes

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.

Course Dinner, Main Course

Cuisine American

Keyword homemade pot roast sauce, pot roast with vegetables, slow cooker comfort food, slow cooker pot roast recipe, tender beef chuck roast

Prep Time 30

Cook Time 8

Resting Time 15

Total Time 8 45

Author Adalynn Ward

Servings persons

Calories 975kcal

Ingredients

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

For searing the meat:

2½ tbsp oil

For the sauce:

2 tbsp butter
3 tbsp flour
½ cup red wine or chicken broth
2 cups chicken broth
2 tbsp Worcestershire sauce
5 tbsp tomato paste
4 tbsp brown sugar
3 bay leaves
Fresh thyme (about 1 handful)
4 to 5 sprigs of rosemary

Instructions

Step 1: Season the beef chuck roast with the blend of spices and herbs. Prepare the onion, celery, carrots, and garlic.
Step 2: Brown the roast in a heated skillet with oil, then transfer it to the slow cooker.
Step 3: Sauté the vegetables in the same skillet and add them to the slow cooker.
Step 4: Make the sauce by creating a roux with butter and flour, then add the liquids and additional ingredients. Pour the sauce over the meat and vegetables.
Step 5: Cook the pot roast in the slow cooker on low for 8 hours or high for 4 hours. Once cooked, allow the meat to rest before slicing.

Notes

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 redistribute, 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.

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