Pot Roast Slow Cooker Recipe

Name: Pot Roast Slow Cooker Recipe
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Yield: 6 -8 servings
Ingredients: 3-5 pounds boneless chuck roast trimmed of excess fat; 1 tablespoon kosher salt; 1 tsp EACH onion powder, garlic powder, pepper; 1 tablespoon vegetable oil; 6 cloves garlic; 2 1/2 cups low sodium beef broth; 2 tablespoons Worcestershire sauce; 2 tablespoons reduced sodium soy sauce; 1 tablespoon Dijon mustard; 1/4 cup dried minced onions; 2 tablespoons beef bouillon powder; 2 tsp EACH dried oregano, dried basil, dried thyme; 1 teaspoon pepper; 1/2 teaspoon salt; 1 bay leaf; 1.5 lbs. red or yukon gold potatoes; 1.5 lbs medium carrots (about 5 carrots); 1/4 cup butter; 1/4 cup flour; 2 1/2 cups beef broth from slow cooker

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Prep Time
20 mins
Cook Time
9 hrs
Total Time
9 hrs 20 mins
Servings
6 -8 servings
Course
Main Course
Cuisine
American

Pot Roast Slow Cooker Recipe

Victor Mills

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This Crockpot pot roast recipe is as good as it gets – no bland pot roast here! It is succulent, hearty, classic comfort food at its finest. It also just happens to be one of the easiest, juiciest, most flavorful complete dinners ever - AND the slow cooker does all the work!

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Ingredients

Servings

Roast

3-5 pounds boneless chuck roast trimmed of excess fat
1 tablespoon kosher salt
1 tsp EACH onion powder, garlic powder, pepper
1 tablespoon vegetable oil
6 cloves garlic peeled

Crockpot Liquid

2 1/2 cups low sodium beef broth
2 tablespoons Worcestershire sauce
2 tablespoons reduced sodium soy sauce
1 tablespoon Dijon mustard
1/4 cup dried minced onions
2 tablespoons beef bouillon powder
2 tsp EACH dried oregano, dried basil, dried thyme
1 teaspoon pepper
1/2 teaspoon salt
1 bay leaf
1.5 lbs. red or yukon gold potatoes halved if large
1.5 lbs medium carrots (about 5 carrots) peeled and cut into thirds

Gravy

1/4 cup butter
1/4 cup flour
2 1/2 cups beef broth from slow cooker

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Instructions

Roast

Pat roast dry and sprinkle evenly all over with kosher salt, onion powder, garlic powder and pepper and rub into roast. Set aside.
Prepare vegetables and add to the bottom of a lightly greased 6 qt. (or larger) slow cooker.
Heat vegetable oil over medium-high heat in a large cast iron skillet. Using tongs, sear meat on all sides until browned and place on top of vegetables in the crockpot. Add whole garlic cloves into the crevices of the roast (on the top and bottom usually where there is a seam of fat).
Whisk together all of the remaining roast ingredients in a medium bowl and pour over roast and vegetables. It won’t seem like very much liquid but the vegetables will release a lot of liquid as they cook.
Cook on low for 8-10 hours (RECOMMENDED) or on high for 4-6 hours OR until roast is tender.
Once tender, shred roast into small pieces and continue to cook on low for 20-30 minutes for the roast to absorb juices.

Gravy

Melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in 1/4 cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes.
Slowly stir in 2 1/2 cups juices/broth from slow cooker (excess grease removed, see post) and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably won’t need it!)

Notes

Yes, you can cook roast in the oven but I would not use this recipe as written as it has more seasonings than you would need for oven pot roast in which more liquid is evaporated. For a baked oven pot roast recipe, click HERE.
Here's a recap of some tips and tricks for flawless, fall apart flavorful slow cooker pot roast:
You can make this slow cooker pot roast in its entirety, up to shredding the beef, then refrigerate it. The next day simply reheat it, shred, and make the gravy.
Once your slow cooker pot roast has cooled to room temperature, you can remove the pot from the slow cooker and put the whole insert (lid on) in the refrigerator. This works best if you are planning on cooking in advance and reheating in its entirety.
If storing leftovers, transfer pot roast to an airtight container with some of the crockpot juices to keep the meat moist and transfer to the refrigerator. Refrigerate the gravy in a separate airtight container.
When stored correctly in an airtight container, cooked chuck roast will keep fresh for up to 5 days in the refrigerator. You can even eat it straight from the fridge!
Easy crock pot roast reheats beautifully! Just be aware that the gravy will thicken significantly in the refrigerator, but will thin as it is reheated.
You can freeze cooked pot roast without the carrots and potatoes, as these vegetables will become mushy when frozen. To freeze slow cooker pot roast:
You can use a 3-5 pound chuck roast because there is enough juices/seasoning to accommodate up to 5 pounds.
Use boneless beef chuck roast that is thick cut and not rolled and tied with a string.
If you use a larger chuck roast, you may need to cut into two portions to fit into your slow cooker. If so, take care you sear all sides of each portion.
We are going to add whole, peeled garlic cloves into the crevices of the roast (usually where there is a seam of fat). You don’t have to worry about the roast being too garlicky as leaving the cloves whole allows them to release just the right amount of flavor both into the roast and the juices which makes a fabulous gravy.
Don’t skip searing the roast for maximum flavor and juiciness.
Use low sodium beef broth and soy sauce, otherwise your pot roast will taste too salty.
Don’t be tempted to add more broth/liquid than the recipe calls for. You will be amazed at the amount of liquid released from the vegetables.
You can swap the potatoes and carrots for other root veggies such as parsnips, turnips, pumpkin, or sweet potatoes.
Don’t use Russet potatoes or they will fall apart and turn mealy.
Cook on LOW for the most succulent slow cooker pot roast.
Store any leftovers in an airtight container in the refrigerator. Gravy will thicken upon standing and when refrigerated so whisk in some water before reheating.
If you would like to prepare your crockpot chuck roast ahead of time, you can add the vegetables to the crockpot, season and sear the roast, and add all of the remaining ingredients to the crockpot.
Transfer the ceramic slow cooker insert to the refrigerator until ready to cook (up to 24 hours.)
When ready to cook, cook according to recipe directions, adding an additional hour to account forth the chill factor.
Cook crockpot pot roast until tender but don’t shred.
Remove ceramic insert from slow cooker and let cool to room temperature (for food safety and because it can crack if placed directly in the refrigerator).
Refrigerate the beef in the juices up to 24 hours.
When ready to heat, skim off the hardened fat if desired.
Cook on LOW in the slow cooker for 1-2 hours until warmed through.
Shred beef and let soak for 30 minutes.
Prepare gravy per recipe instructions.
Microwave: For smaller batches or individual servings, transfer pot roast and some gravy to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
Stove: Alternatively, you can reheat large batches on the stove over medium low heat, stirring occasionally until the beef is heated through. You can add gravy directly to the chuck roast, or heat it separately on the stove over medium-low heat.
Crockpot: If you have stored your pot roast in the slow cooker, then place the ceramic insert back into your crockpot and heat on low for 1-2 hours.
Let shredded pot roast cool completely.
Transfer beef to an air-tight container or a heavy-duty freezer bag along with some of the juices (to keep it juicy). You can also portion into many smaller container/bags.
Squeeze out any excess air to prevent freezer burn.
Label and freeze for up to 3 months.
When ready to eat, thaw pot roast in the refrigerator overnight.
Reheat in the slow cooker, microwave or stove.