This is the best slow cooker pot roast recipe you will ever taste! With only 15 minutes of active prep, your slow cooker makes magic happen and gives you classic flavorful fork tender beef.
I love my slow cooker.
It is honestly the best.
If it could understand me, I’d talk to it and tell it that it is my best friend.
And after you taste this recipe aka the best slow cooker pot roast recipe you will ever try, you’ll want to express your undying devotion and appreciation to your slow cooker too.
It won’t even feel weird to you.
Because this pot roast recipe is so tender with a perfectly balanced blend of classic seasonings that make this a favorite.
The ultimate in comfort food that you only need to spend a few minutes making.
And you can serve it with a hunk of good bread to dip into the juices, and whoa, baby.
We’re talking straight up heaven.
Thank you, slow cooker!
Ingredients
To make this you’ll need:
- Beef– A roughly 4 pound chuck roast trimmed of fat
- Olive oil– Extra virgin preferred
- Aromatics– Half of a peeled, diced yellow onion and minced garlic cloves
- Tomato paste– For some body and a little hit of acidity
- Sugar– Brown
- Dried seasonings– Italian seasoning, garlic powder, onion powder, bay leaves, salt, and pepper
- Worcestershire sauce– For that salty umami flavor
- Beef broth– Worried about salt content? You can use low sodium
- Veggies– Both baby carrots and baby potatoes
- Fresh herbs– Thyme sprigs and rosemary sprigs
- Slurry ingredients– Cornstarch and water
How to Make
Making the best slow cooker pot roast recipe is not hard!
You’re going to start by patting the roast dry with paper towels.
Then heat the olive oil in large skillet set over high heat.
Sear the roast on all sides for about 2 to 3 minutes per side, using tongs to turn, until done.
Once you have fully seared all sides of the pan, transfer the roast to the bowl of a slow cooker.
Turn the heat down in the skillet to medium and saute the onion just until it is transluscent.
Stir in the garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, and onion powder.
Then add the Worcestershire sauce and a bit of the beef broth to the pot, then use a sturdy spoon to deglaze the pan and scrape any browned bits of flavor off of the bottom.
Pour this into the slow cooker along with the potatoes, carrots, and the rest of the beef broth, fresh herbs, and the bay leaves pushing them down into the liquid.
Put the lid on the slow cooker and cook on LOW for 8-10 hours, or HIGH for 5-6, until the roast is fork tender and easily shreds.
At this point. transfer the roast to a waiting cutting board or serving platter.
Then carefully pour the leftover liquid in the crockpot through a strainer into a saucepan on the stove set over medium heat.
Whisk the cornstarch and water together in a small bowl to make a slurry.
Stir the slurry into the pot roast juices.
Bring the mixture to a simmer and cook, stirring often, until the gravy’s thickened some.
Serve the roast and vegetables warm with gravy.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 5 days.
Can I freeze pot roast?
Yes!
To do it, let the roast cool to room temperature.
Then pack the leftovers up into a freezer safe sealable bag or container and freeze it for up to 3 months.
Tips and Tricks
- Let the oil and the pan get nice and hot before you sear the beef.
- You know the beef is ready to be turned when it easily releases from the pan after 2 to 3 minutes. If it doesn’t pull away easily, it’s not ready to release.
- Because you are searing the beef over high heat, your kitchen may get a bit smoky. Turn on the range fan and/or open a window to combat this.
- Adjust the seasonings to your taste.
Other Pot Roast Recipes
This slow cooker pot roast recipe is melt in your mouth comfort food.
Make it and enjoy!
Looking for other pot roast recipes?
Try these:
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The Best Slow Cooker Pot Roast Recipe
Ingredients
- 4 lb chuck roast trimmed of fat
- 3 tbsp extra virgin olive oil
- 1/2 yellow onion peeled & diced
- 6 cloves garlic minced
- 2 tbsp tomato paste
- 2 tsp brown sugar
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Worcestershire sauce
- 32 oz beef broth
- 1 1/2 lbs baby carrots
- 2 lbs baby gold potatoes halved, if large
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- salt & pepper to taste
- 3 tbsp cornstarch + 3 tbsp cold water
Instructions
- Add the oil to a large skillet set over high heat. Pat the roast dry with paper towels. Sear the roast on all sides, using tongs to turn, until done. Once fully seared transfer the roast to the bowl of a slow cooker.3 tbsp extra virgin olive oil, 4 lb chuck roast
- To the pot you seared the roast in reduce the heat to medium, then add the onion and cook just until translucent, stirring often.1/2 yellow onion
- Add the garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, and chili powder. Stir often.6 cloves garlic, 2 tbsp tomato paste, 2 tsp brown sugar, 2 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp onion powder
- Add the Worcestershire sauce and a bit of the beef broth to the pot, then use a sturdy spoon to deglaze the pan and scrape any browned bits of flavor off of the bottom.2 tsp Worcestershire sauce, 32 oz beef broth
- Add the garlic, potatoes, and carrot mixture to the bowl of a slow cooker. Add the rest of the beef broth, fresh herbs, and the bay leaves pushing them down into the liquid.1 1/2 lbs baby carrots, 2 lbs baby gold potatoes, 4 sprigs fresh rosemary, 4 sprigs fresh thyme, 2 bay leaves, salt & pepper
- Cover and cook on LOW for 8-10 hours, or HIGH for 5-6, until the roast's perfectly tender and easily shreds. Transfer the roast to a waiting cutting board or serving platter.
- Pour the leftover liquid in the crockpot through a strainer into a sauce pan on the stove set over medium heat. Add the cornstarch and cold water to a small prep bowl, then whisk together until evenly combined. Stir the slurry into the pot roast juices.3 tbsp cornstarch
- Bring the mixture to a simmer and cook, stirring often, until the gravy's thickened some.
- Serve the roast and vegetables warm with gravy.
Notes
- Let the oil and the pan get nice and hot before you sear the beef.
- You know the beef is ready to be turned when it easily releases from the pan after 2 to 3 minutes. If it doesn't pull away easily, it's not ready to release.
- Because you are searing the beef over high heat, your kitchen may get a bit smoky. Turn on the range fan and/or open a window to combat this.
- Adjust the seasonings to your taste.
Nutrition
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