This Easy Slow Cooker Pot Roast makes the most tender, fall apart beef. This chuck roast is so simple to make in the crockpot, nestled with all the tender potatoes, carrots and onions that soak up all that flavor. It’s all top with the most flavorful gravy!
Crock Pot Pot Roast Recipe
Juicy, tender Easy Slow Cooker Beef Roast with seasoned vegetables is the perfect Sunday night meal for. Whether it’s a last minute family gathering or a big group of friends round, this is the original crowd pleaser!
If you’re looking for easy comfort food, this Crockpot Pot Roast is just the thing. It’s a meal that makes me think of home, and I hope you love it as much as we do!
How To Make This Easy Slow Cooker Pot Roast – Step by Step
- Spray the inside of the crock with nonstick spray and add 1-cup beef broth. Set the slow-cooker to HIGH heat. Cover and allow to heat while prepping the vegetables and beef.
- Add the onion and carrot halves to a skillet with hot oil and butter, cook until the vegetables are seared (browned). Then transfer the vegetables to the slow-cooker. Generously sprinkle the entire roast with salt, pepper and smoky paprika.
- Set the roast in the skillet, press down and brown the meat. When the roast has browned, set it on top of the vegetables in the slow-cooker. Reduce the slow-cooker temperature to LOW, then add 1-cup beef broth, wine, Worcestershire Sauce, bay leaf, rosemary, and thyme.
- Cover and cook 4 hours. Add the additional root vegetables over the roast, if using. Cover and cook an additional 3-4 hours or until roast and vegetables are fork-tender. Remove the vegetables from the top of the roast and, then, remove the roast.
- Keep the food warm in a covered dish set in a warm oven. To make the gravy, use a hand-blender (immersion blender) to puree the remaining vegetables and beef juices. Garnish with chopped fresh parsley and serve with remaining gravy.Enjoy!
You can jump to the recipe card for full ingredients & instructions!
What To Serve With This Easy Slow Cooker Pot Roast
This really is a meal in a pot, but who can so no to sides? Especially when you’ve got a big crowd (or hungry family) to please! Here are some ideas:
- Who doesn’t love roast beef served with a heap of mashed potatoes, like this Cheesy Mashed Potatoes with Bacon and Goat Cheese
- Try mashed cauliflower! Easy way to get the veggies in and it’s perfect with beef. Give this Garlic Mashed Cauliflower Recipe
- If it’s a big ol crowd and you want to break out the big guns, try this Classic Green Bean Casserole Recipe
- Roll with it! What’s not to love about a fresh bowl of bread rolls nestled in the middle of the table? Try these delicious Beer Bread Muffins or our Deliciously Soft Naan Rolls.
What Vegetables Should I Use In A Pot Roast?
I want for carrots, potatoes and onions, a classic trifecta of veggies. But you can add in other herbs and vegetables as you would like.
Play around with different root vegetables like turnips and parsnips, or sweet potatoes.
In the fall squash would be awesome too. This dish can be adjusted to your favorite veggies with no problems!
Do I Have To Brown The Roast?
Generally slow cooker recipes don’t always instruct you to brown meat before adding it to the pot, but there are some advantages to doing so.
If you sear meat to a crusty brown with a little oil in a hot skillet, the meat develops more complex flavors and improves the dish. It also locks in the moisture and keeps things juicy.
It’s worth the little bit of extra time and effort in my opinion (but its optional).
Tips!
- Browning the beef in a pan before adding it to the slow cooker is a step I would not skip if even remotely possible. That crust is delicious and you don’t want to miss it.
- Don’t under season. It looks like a lot of salt, but you also have to remember you have 3 pounds of vegetables under the meat you are seasoning too.
- Yukon Potatoes – the buttery texture of a yukon gold are divine, you can alternately use russet potatoes here without any problems too.
- If you have fresh thyme by all means use it, I just like how easy this recipe is and pantry friendly so I normally use dried thyme unless I already have fresh on hand.
Check Out These Other Delicious Slow Cooker Recipes
- Slow Cooker Beef Tacos (Crockpot Taco Meat)
- Slow Cooker Honey BBQ Chicken Wings
- Slow Cooker Brisket Recipe
- EASY Crockpot Turkey Breast Recipe (Slow Cooker Turkey)
- Crockpot Mississippi Roast Recipe
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Slow Cooker Pot Roast (Crockpot Recipe)
Ingredients
For the Roast:
- 2 tablespoon canola oil
- 2 tablespoons unsalted butter
- 2 medium yellow onions halved
- 6 whole carrots peeled and halved lengthwise
- 1 3-4 pound chuck roast, trimmed of excess fat
- Freshly ground black pepper
- Kosher salt
- Smoked paprika
- 2 cups beef broth divided
- 1 cup red wine
- 1 tablespoon Worcestershire Sauce
- 1 bay leaf
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
For additional Root Vegetables:
- 6 Yukon Gold or yellow potatoes quartered
- 4 carrots peeled and cut into 2-inch chunks
- 2 yellow onions peeled and cut into 1-inch wedges
For Garnish:
- Chopped fresh parsley
Recommended Equipment
Instructions
- Spray the inside of the crock with nonstick spray and add 1-cup beef broth. Set the slow-cooker to HIGH heat. Cover and allow to heat while prepping the vegetables and beef.
For the Vegetables and Beef Roast:
- Heat a large skillet, over medium heat, and add oil and butter.
- Add the onion and carrot halves and cook until the vegetables are seared (browned). Turn the vegetables over and sear the other side.
- Transfer the vegetables to the slow-cooker.
- Generously sprinkle the entire roast with salt, pepper and smoky paprika. Set the roast in the skillet, press down and brown the meat for 4-6 minutes (or until beautifully seared) on the bottom side. Turn the roast over and brown it on the other side. When the roast has browned, set it on top of the vegetables in the slow-cooker.
- Reduce the slow-cooker temperature to LOW.
- Add 1-cup beef broth, wine, Worcestershire Sauce, bay leaf, rosemary, and thyme.
- Cover and cook 4 hours.
- Add the additional root vegetables over the roast, if using. Cover and cook an additional 3-4 hours or until roast and vegetables are fork-tender.
- Remove the vegetables from the top of the roast and, then, remove the roast. Keep the food warm in a covered dish set in a warm oven.
- To make the gravy, use a hand-blender (immersion blender) to puree the remaining vegetables and beef juices. (Alternatively, a stand blender can be used to puree the gravy. Take extra care with the hot ingredients, though.)
- To serve, separate the beef into large chunks. If a deep platter is available, pour some of the gravy onto the platter and place the beef chunks and cooked vegetables over it.
- Garnish with chopped fresh parsley and serve with remaining gravy.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
How can I turn this into a frozen meal? Is it possible with the potatoes?
I would recommend placing it in a freezer-safe Ziplock bag and squeezing out as much air as possible. Let thaw overnight in the refrigerator before reheating!
Our first crockpot recipe, chosen by my poor wife. Honestly, it is the dumbest thing in the world to throw the additional vegetables in half way.
Even though it is my first recipe, I know how to never make the same mistake, one massive change which will make it infinitely better, throw in everything right at the start.
0/5 stars. @Becky please change the recipe after you inevitable delete this comment.
I’m sorry this recipe didn’t work out for you! I’d love to help you troubleshoot if you let me know what went wrong for you with the veggies!
More work than usual for crockpot dinner, but very tasty. I added parsnips & browned with onions & carrots. Will make again
That looks picture perfect!