Slow Cooker Pot Roast
This Slow Cooker Pot Roast is your go-to for a hearty and delicious meal. It’s simple to make, packed with flavor, and so tender, it practically falls apart with a fork. Whether it’s for a lazy Sunday dinner or a fuss-free weeknight meal, this pot roast promises to be a crowd-pleaser.
Why you will love making Crock Pot Pot Roast
This easy slow cooker pot roast recipe sets you up for a delicious win. Here’s why you’ll love making it:
- Effortless Cooking: Just set it in the morning and forget it until dinner time.
- Fork-Tender Results: The slow cooking process makes the meat incredibly tender.
- Flavorful: Every bite is packed with the rich flavors of beef, veggies, and herbs.
- Versatile: Perfect for any occasion, from casual weeknights to special Sunday dinners.
- Amazing Leftovers: Tastes even better the next day, if you’re lucky enough to have leftovers.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make Slow Cooker Pot Roast with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Making this Slow Cooker Pot Roast is easier than you might think. Here’s how you do it:
Prepping the Pot Roast
Toss the roast into your slow cooker along with the diced onion, sliced carrots, garlic cloves, a dollop of tomato paste, beef stock, and red wine. Season with salt and pepper.
Cooking It Slow and Steady
Set your cooker on low and let it work its magic for about 4 hours. This slow and low process is what makes the meat wonderfully tender. With an hour to go, add in the potatoes and mushrooms. This is also a good time to check the seasoning and adjust if necessary.
Finishing Touches
Once everything is cooked to perfection, plate it up and sprinkle it with freshly chopped parsley, thyme, and rosemary for that pop of color and freshness.
Recipe Notes and Expert Tips
To make your Crock Pot Roast recipe even more amazing, here are some tips and tricks:
- Searing: Taking a few minutes to sear the roast in a skillet over medium-high heat before it hits the slow cooker can really boost the flavor.
- Deglaze the Pan: If you sear your meat, use a bit of beef broth or red wine to scrape up those brown bits from the pan and pour it all into the slow cooker. Flavor gold right there.
- Thickening the Gravy: Want a thicker gravy? Mix a little flour or cornstarch with water and stir it into the juices an hour before it’s done.
- Meat Cut: We like a chuck roast for this recipe, however a rump roast (round roast) would also work well.
- Potatoes: Any kind of potatoes will work for this recipe: red potatoes, Yukon gold potatoes, or even baby potatoes are some good choices.
- Herb Options: Fresh herbs do wonders but if you’re out, a teaspoon of dried herbs works too.
- Wine Substitute: Simply substitute the red wine with extra beef broth or even water with a splash of Worcestershire sauce or vinegar for a bit of acidity.
- Veggie Timing: Adding the veggies later in the cooking process keeps them from getting too mushy.
- Other Vegetables: Feel free to add or swap in veggies like celery, sweet potatoes, parsnips, or turnips. Just consider their cooking times.
- Rest the Meat: Let the roast rest for a few minutes after taking it out of the slow cooker. It makes for easier slicing and keeps it super juicy.
- Leftover Ideas: Reinvent them in sandwiches, salads, or stir-fries the next day.
- Can I make this pot roast without a slow cooker? Absolutely! You can use a Dutch oven in your regular oven. Just keep it at a low temperature, around 325°F, and extend the cooking time.
- Instant Pot: To make this in your Instant Pot, pop everything into the pressure cooker and seal it. A good rule of thumb is about 20 minutes of high-pressure cooking time per pound of meat. After the cooking time is up, let the pressure release naturally for at least 10 minutes before doing a quick release for any remaining pressure.
How to Store Leftover Slow Cooker Pot Roast
Got leftovers? Here’s how to keep them delicious for later:
- Cool and Airtight: Let the leftovers cool to room temperature before storing them, and then transfer them to an airtight container.
- Refrigerate or Freeze: Pop them in the fridge if you’ll be eating them within 3-4 days, or freeze them for up to 3 months in a freezer-safe container.
- Reheating Tips: When you’re ready to reheat, a slow warm-up on the stove or in the microwave works best. If it’s frozen, letting it thaw in the fridge overnight before reheating is the way to go.
Our Top 3 Money Saving Tips for This Recipe
Looking to make this Slow Cooker Pot Roast without breaking the bank? Here are our top tips:
- Buy Chuck Roast on Sale: Keep an eye out for sales on chuck roast; it’s the star of the dish and can be the most expensive component.
- Skip the Wine: If you don’t already have a bottle open, you can use additional beef broth instead of buying red wine specifically for this recipe.
- Frozen Veggies: If fresh veggies are out of season or pricey, frozen carrots and mushrooms can work in a pinch.
What to Serve with the Best Pot Roast Recipe
Deciding what to serve with your Slow Cooker Pot Roast can turn a great meal into an unforgettable one. Here are some suggestions:
Fresh Bread or Rolls
Nothing beats the simplicity and comfort of fresh, warm bread or rolls to soak up that delicious gravy. It’s a cozy addition that complements the richness of the pot roast.
Mashed Potatoes
While you’ve got potatoes in the pot roast, serving a side of creamy mashed potatoes takes it to another level of comfort food. They’re perfect for piling high with gravy.
Air Fried or Roasted Veggies
A side of air fryer veggies or a tray of roasted vegetables offers a healthy and colorful addition to your plate. It’s an easy way to tailor the meal to whatever’s in season or whatever you have on hand. Try our Air Fryer Broccoli for a quick and easy vegetable side!
More Delicious Dinner Recipes You Will Love
- Slow Cooker Pulled Pork
- Air Fryer Whole Chicken
- Chicken and Rice Casserole
- Air Fryer Tuna Sandwich
- Oven Baked Ribs
Did you make this recipe? We’d love to know! Please leave a 5-star review below (it really helps!) and tag and follow us on Pinterest, Facebook, and Instagram, for more tasty inspiration!
Slow Cooker Pot Roast
Ingredients
- 3 pounds chuck roast boneless and trimmed
- 1 onion diced
- 3 carrots cut into 2 inches slices
- 4 garlic cloves
- 2 tablespoons tomato paste
- 1 cup beef stock
- 1 cup red wine
- 8 potatoes small
- 4 cups mushrooms
- 10 thyme sprigs
- 4 rosemary sprigs
- ¼ cup fresh parsley minced
Instructions
- In a slow cooker, combine the chuck roast, onion, carrots, garlic cloves, tomato paste, beef broth, red wine, salt, and pepper. Cook on the low setting for 4 hours.3 pounds chuck roast, 1 onion, 3 carrots, 4 garlic cloves, 2 tablespoons tomato paste, 1 cup beef stock, 1 cup red wine
- After 4 hours, add the potatoes and mushrooms to the slow cooker. Season with additional salt and pepper to taste. Continue cooking on low for 1 more hour.8 potatoes, 4 cups mushrooms
- Once done, transfer the beef and vegetable mixture to a serving dish. Garnish with freshly chopped herbs before serving.10 thyme sprigs, 4 rosemary sprigs, ¼ cup fresh parsley
Notes
- Searing: Taking a few minutes to sear the roast in a skillet over medium-high heat before it hits the slow cooker can really boost the flavor.
- Deglaze the Pan: If you sear your meat, use a bit of beef broth or red wine to scrape up those brown bits from the pan and pour it all into the slow cooker. Flavor gold right there.
- Thickening the Gravy: Want a thicker gravy? Mix a little flour or cornstarch with water and stir it into the juices an hour before it’s done.
- Meat Cut: We like a chuck roast for this recipe, however a rump roast (round roast) would also work well.
- Potatoes: Any kind of potatoes will work for this recipe: red potatoes, Yukon gold potatoes, or even baby potatoes are some good choices.
- Herb Options: Fresh herbs do wonders but if you’re out, a teaspoon of dried herbs works too.
- Wine Substitute: Simply substitute the red wine with extra beef broth or even water with a splash of Worcestershire sauce or vinegar for a bit of acidity.
- Veggie Timing: Adding the veggies later in the cooking process keeps them from getting too mushy.
- Other Vegetables: Feel free to add or swap in veggies like celery, sweet potatoes, parsnips, or turnips. Just consider their cooking times.
- Rest the Meat: Let the roast rest for a few minutes after taking it out of the slow cooker. It makes for easier slicing and keeps it super juicy.
- Leftover Ideas: Reinvent them in sandwiches, salads, or stir-fries the next day.
- Can I make this pot roast without a slow cooker? Absolutely! You can use a Dutch oven in your regular oven. Just keep it at a low temperature, around 325°F, and extend the cooking time.
- Instant Pot: To make this in your Instant Pot, pop everything into the pressure cooker and seal it. A good rule of thumb is about 20 minutes of high-pressure cooking time per pound of meat. After the cooking time is up, let the pressure release naturally for at least 10 minutes before doing a quick release for any remaining pressure.
Storage & Reheating
- Cool and Airtight: Let the leftovers cool to room temperature before storing them, and then transfer them to an airtight container.
- Refrigerate or Freeze: Pop them in the fridge if you’ll be eating them within 3-4 days, or freeze them for up to 3 months in a freezer-safe container.
- Reheating Tips: When you’re ready to reheat, a slow warm-up on the stove or in the microwave works best. If it’s frozen, letting it thaw in the fridge overnight before reheating is the way to go.
