Slow Cooker Pot Roast

This classic Slow Cooker Pot Roast has meltingly-tender pieces of beef lots of vegetables, and a rich, flavorful gravy made from the drippings of the roast.Spend a few minutes up front building flavors, then let your slow cooker do the rest of the work.

 

Classic Slow Cooker Pot Roast

Slow Cooker Pot Roast marries the convenience of crockpot cooking with the flavors of a delicious oven-braised roast, but only if you spend a few minutes up front building flavor. As a classically-trained chef, I know how to utilize simple culinary techniques to ensure the best possible pot roast, even if you simmer it in a crockpot all day long.

The secret is to brown the roast in a skillet until it gets a delicious brown crust (we call this the “maillard reaction”). Then, I put flavor from that rendered fat to work on the vegetables, a simple combination new potatoes, carrots, and onions.

Finally, deglaze the pan with red wine. Be sure to scrape up all those browned bits of flavor at the bottom of your pot (the fond). Beef broth, tomato paste, and herbs and spices round out the flavors, and everything can go in to your slow cooker.

By spending this time up front building flavors, your slow cooker pot roast won’t taste like a hunk of meat that has been boiling all day. Instead, you’ll have a delicious, meltingly-tender roast to share with family and friends, or whomever is lucky enough to get a seat at your table.

Slow Cooker Pot Roast Ingredients

• Beef roast: This inexpensive cut comes from the shoulder and is marbled with fat. The long cooking time means that fat breaks down into meltingly-tender chunks of beef and plenty of rich, full-bodied juices. Names can vary, so look for any of these labels: pot roast, blade roast, arm roast, or English roast.
• Carrots: 3 medium carrots, peeled and chopped, may be substituted for the baby carrots. You could also add celery if you love the flavor.
• Potatoes: Small red potatoes are low in starch and hold their shape well during the long cook time. Starchier potatoes, such as russets or even Yukon gold potatoes, will get mushy or may even dissolve.
• Red wine: I use a lighter, dry red such as Pinot Noir, but it can be anything. Or substitute extra beef broth, or even chicken broth, for deglazing the bottom of the pot. One time I only had a ½ cup red wine in the cupboard and used white wine to reach 1 cup, and the roast was still delicious.
• Thyme: Or substitute your other favorite herbs like rosemary, sage, or parsley. Save some extra for garnish if you like a pop of bright green on your plate.
• Flour: Make a simple roux as the basis of your pot roast gravy.

How to make Slow Cooker Pot Roast

1. Pat chuck roast dry and season with salt and freshly ground black pepper all over. In a large skillet or dutch oven over high heat, heat oil until shimmering. Sear beef on all sides until a deep brown crust develops, about 7 to 10 minutes. Transfer beef to slow cooker.

2. In the same skillet, add carrots, onions, and potatoes and cook stirring occasionally, until vegetables begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

3. Stir in red wine, deglaze pan by scraping up brown bits. Add beef broth, tomato paste, thyme, bay leaf, 1 teaspoon salt and ½ teaspoon freshly ground black pepper and bring to a simmer. Transfer mixture to slow cooker.

4. Cover slow cooker and cook on low until meat is fork-tender, about 5-8 hours. Remove beef and vegetables (discard bay leaf). Keep warm while making gravy.

5. To make the gravy, pour drippings into a bowl. Allow fat to rise to the top. Spoon off fat and reserve ¼ cup (discard any excess). In a large saucepan over low heat, pour in reserved fat. Whisk in flour and cook until golden brown, about 1 minute. Set aside to cool. Measure remaining meat juices and add water until it reaches 2 cups liquid. Add mixture to sauce pan, return to medium-high heat and bring to a boil, stirring constantly. Boil until mixture thickens, about 1 minute. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).

6. Transfer to a serving platter or serve the pot roast with vegetables right from the slow cooker.

Make This Crock Pot Roast in Advance

Pot roast always tastes better the next day, so plan on making it ahead if you have time. In fact, if you separate the juices from the meat and vegetables, the fat will solidify on top of the juices overnight in the refrigerator. You can scrape it off, measure ¼ cup out, and use that for your gravy. It’s easier to collect hardened fat than trying to spoon it off the top of the juices.

Cool, cover, and refrigerate the meat and vegetables. Reheat in the oven at 325 degrees until hot, a slow cooker on HIGH for 3 to 4 hours, or in a pot on the stove for 15 to 20 minutes, stirring frequently. Make the gravy 30 minutes before serving if desired.

Crock Pot Pot Roast Tips and Variations

• Yield: This pot roast recipe makes about 8 cups pot roast and 2 cups gravy total (your exact yield depends on the size of roast you use and its fat content). It’s enough for 8 servings, 1 cup roast and ¼ cup gravy per serving.
• Vegetables: Some cooks recommend adding any vegetables into the pot midway through the cooking so they stay firm. But I prefer the flavor they add to the roast, and don’t mind the softer vegetables.
• Worcestershire sauce: Some people love the flavor of Worcestershire sauce, so feel free to add a teaspoon or more of that.
• Larger cuts: For better flavor, I recommend that you cut larger (5 pound or more) roasts into two smaller cuts to fit into the crock pot. That way there’s more surface area for browning.
• Slicing or shredding: If you prefer shredded beef, use two forks. If a hunk of meat is more your style, slice the roast against the grain.
• Oven-braised: Try my classic pot roast recipe if you want to make pot roast in the oven.
• Roasted pork: If you have pork in the refrigerator, try my Pork Roast with a delicious spice blend and potatoes, carrots, and onions roasted right along with it.
• Mississippi Pot Roast: Fork-tender and flavorful, this easy beef recipe comes together in your slow cooker with delicious pepperoncinis, and is delicious served in rolls, over mashed potatoes, or with buttered noodles.

How to Serve Pot Roast

Serve Pot Roast over buttered egg noodles or even with mashed potatoes. The recipe has new potatoes in the mix, but I never mind doubling up on America’s favorite spud! Pot Roast is tasty over fluffy white rice, too, especially if you need a gluten-free option, or serve with chunks of crusty bread or soft rolls.

Since Pot Roast has potatoes, carrots, and onions in the pot already, I like to offer other green vegetables on the side. Blanched Green Beans or Sautéed Asparagus are great choices, or try a simple garden salad with red wine vinaigrette.

How to Store Pot Roast Slow Cooker Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To Freeze

Leftover pot roast freezes beautifully for meal prep and last-minute lifesaving dinners. Freeze with the gravy, if desired, for up to 3 months. Thaw overnight in the refrigerator, then reheat as you like.

More slow cooker favorites

Stews and Soups

Slow Cooker White Chicken Chili Recipe

Sandwich Recipes

Slow Cooker Pulled Chicken

Beef Recipes

Slow Cooker BBQ Beef Brisket

Stews and Soups

Ham and Bean Soup Recipe