Easy Slow Cooker Pot Roast (Crockpot Recipe)

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!

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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).

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.

Recipe Card

Slow Cooker Pot Roast (Crockpot Recipe)

4.68 from 55 votes

Servings: 8 people

Author: Becky Hardin

Print Rate Pin

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!

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Equipment

• Crockpot (click for my favorite)

Ingredients 

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For the Roast

• ▢ 2 cups beef broth divided
• ▢ 2 tablespoons canola oil
• ▢ 2 tablespoons unsalted butter (¼ stick)
• ▢ 2 medium yellow onions halved
• ▢ 6 carrots peeled and halved lengthwise
• ▢ 1 (3-4 pound) chuck roast trimmed of excess fat
• ▢ 1½ teaspoons kosher salt
• ▢ 1 teaspoon ground black pepper
• ▢ ½ teaspoon smoked paprika
• ▢ 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

Cook ModePrevent your screen from going dark

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.
  2 cups beef broth
• Heat a large skillet, over medium heat, and add oil and butter.
  2 tablespoons canola oil, 2 tablespoons unsalted butter
• Add the onion and carrot halves and cook until the vegetables are seared (browned). Turn the vegetables over and sear the other side.
  2 medium yellow onions, 6 carrots
• 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.
  1 (3-4 pound) chuck roast, 1 teaspoon ground black pepper, 1½ teaspoons kosher salt, ½ teaspoon smoked paprika
• Reduce the slow-cooker temperature to LOW.
• Add the remaining 1 cup of beef broth, wine, Worcestershire Sauce, bay leaf, rosemary, and thyme.
  1 cup red wine, 1 tablespoon Worcestershire Sauce, 1 bay leaf, 2 sprigs fresh rosemary, 3 sprigs fresh 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.
  6 Yukon Gold or yellow potatoes, 4 carrots, 2 yellow onions
• 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.
  Chopped fresh parsley

Video

Serving: 1servingCalories: 571kcalCarbohydrates: 42gProtein: 38gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 125mgSodium: 890mgPotassium: 1621mgFiber: 7gSugar: 7gVitamin A: 12943IUVitamin C: 41mgCalcium: 97mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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