pot roast in crockpot recipe

Written ByJenny Smyth Posted on
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The Best pot roast in crockpot recipe

I’m so excited to share this pot roast in crockpot recipe with you all. I’ve been making it for years, and it’s always a hit with my family. The dish is hearty and comforting, perfect for a chilly evening or a special occasion.

I love how the slow cooker tenderizes the meat to perfection, making it fall-apart easy to serve. My kids just love the rich flavors and textures of this dish, and I appreciate how easy it is to make on a busy day. Plus, it’s a great way to get some healthy veggies into them – they don’t even notice they’re eating broccoli and carrots when they’re mixed in with all that delicious beef and gravy!

This recipe has its roots in traditional American cuisine, where pot roast was often slow-cooked over an open flame or in a Dutch oven. But with the advent of modern slow cookers, it’s become even easier to make this comforting dish at home. The key technique is letting the ingredients simmer together for hours, allowing the flavors to meld and the meat to become incredibly tender.

It’s a real game-changer for busy home cooks who want to serve up a satisfying meal without too much fuss. I’ve experimented with different seasonings and spices over the years, but this basic recipe remains my go-to. It’s foolproof and adaptable – feel free to add your own favorite herbs or spices to make it your own!

And don’t worry if you’re not a fan of beef; you can easily substitute chicken or pork for a different twist on this classic recipe.

Crockpot Pot Roast

4.9 from 1999 votes

This slow-cooked pot roast is a hearty and comforting dish. Tender beef, vegetables and savory gravy make this a perfect meal for any occasion.

Prep Time20 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

Meat

3 lb beef chuck roast

Vegetables

1 lb baby carrots
1 large onion
3 medium potatoes
3 cloves garlic

Seasonings

1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
2 bay leaves

Liquids

2 cups beef broth
2 tbsp tomato paste
2 tbsp cornstarch
2 tbsp water

👨‍🍳Directions

1Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, and paprika.
2Ensure the roast is evenly coated with the seasonings.
3Place the seasoned roast in the crockpot.
4Add the baby carrots, onion, potatoes, and garlic cloves around the roast.
5Place bay leaves on top of the roast and vegetables.
6Pour the beef broth and tomato paste over the roast and vegetables.
7The liquid should cover about half of the roast.
8Cover the crockpot and cook on low heat for 8 hours.
9The roast is done when it is tender and easily shreds with a fork.
10Once the roast is cooked, remove it from the crockpot and set it aside.
11In a small bowl, mix the cornstarch and water to create a slurry.
12Stir the slurry into the crockpot with the vegetables and broth.
13Turn the crockpot to high heat.
14The gravy will thicken as it heats.
15The gravy is ready when it coats the back of a spoon.
16Shred the roast using two forks.
17Return the shredded beef to the crockpot and stir to combine with the gravy and vegetables.
18Serve the pot roast hot, with the gravy and vegetables spooned over the top.

🔧Equipment

Crockpot
Cutting board
Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 40g

📝Notes

Tips: For added flavor, sear the roast in a pan before placing it in the crockpot. You can also add other vegetables like celery or bell peppers to the pot roast.

Watch Video Of How Crockpot Pot Roast Works

This pot roast in crockpot recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting meal after a long day. The beauty of slow cooking lies in its ability to transform even the toughest cuts of meat into tender, fall-apart goodness.

And let’s not forget about all those wonderful veggies packed into each serving – they’ll never know they’re eating their greens! For storage ideas, simply let the leftovers cool completely before refrigerating or freezing them for up to three days.

❓ Frequently Asked Questions About Crockpot Pot Roast

Q: What type of slow cooker is best for making pot roast?

I prefer using a large 6-quart crockpot for this recipe, as it allows for plenty of room for the meat and vegetables to cook evenly. However, any size slow cooker will do – just adjust the cooking time accordingly.

Q: Can I use boneless pork or chicken instead of beef?

Yes, you can substitute either pork or chicken for beef in this recipe. Just keep in mind that cooking times may vary depending on the cut of meat you choose.

Q: How do I know when the pot roast is done?

The meat should be tender and easily shred with a fork when it’s done. If you’re unsure, you can also check the internal temperature – it should reach 160°F (71°C) for beef.

Q: Can I make this recipe in advance?

You can prepare the ingredients up to 24 hours in advance and store them in separate containers until cooking time. Just be sure to thaw any frozen ingredients before adding them to the slow cooker.

Q: What are some good sides to serve with pot roast?

This is where you can get creative! Some popular options include mashed potatoes, roasted vegetables, egg noodles, or even crusty bread for sopping up all that delicious gravy.

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