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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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).
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)
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Ingredients
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
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.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
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
This recipe was pretty confusing in my opinion. I’m assuming the red wine is optional in place of the second cup of beef broth, but it doesn’t state that anywhere I saw in the recipe. Also, I’m not really understanding why we are adding the vegetables at separate times. It seems that some of them are for making the gravy, which is great, but why aren’t they all going in at the same time? Otherwise it seems like a great recipe, and it smells delicious!
Hi Becca, the red wine is not considered optional; however, you can replace it with a third cup of beef broth if you don’t drink wine. The first cup of beef broth is used in step 1, the second cup is used in step 7, and the wine also goes in in step 7. There are 3 cups of liquid total.
The initial vegetables are added earlier so that they soften enough to be blended into the gravy. If we added all of the veggies at once, the ones intended to be served as a side would turn out mushy rather than fork tender.
Thank you for clearing that up, I think the recipe may need to be edited. Step 1 reads to add one cup of broth to warm up, but then in the “note” below says 2 cups. Then step 7 says to add the wine and broth, but in the “notes” below only lists the wine.
Hi Becca, that is a function that we added to the recipes that allows us to bring down the amounts from the ingredients list into the recipe so you don’t have to continuously scroll back and forth. Unfortunately, we do not have the option to edit the amounts when ingredients are divided, so it is important to pay close attention to the wording of each step!
I’m anticipating making this for a large family dinner on Sunday. I’m questioning what to do with the 2nd cup of beef broth in your recipe list? I only see 1 cup of broth and 1 cup of red wine being used in the recipe directions. Where/when is the other 1 cup of beef broth used?
Hi Peggy, the first cup of broth warms in the crockpot while you sear the veggies!
Hello. I was wondering if when you were trimming the excess fat from the chuck roast. Can you cut the roast into maybe 1inch or so cubes before you placed it in the crock pot? I have two, 2-1/2 lb. chuck roasts. Think that would be too much for a 7qt, crock pot? Thanks!
Hi Keith, it should all fit, but yes, you may need to cut it into pieces!
How can I turn this into a frozen meal? Is it possible with the potatoes?
We 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!
We’re sorry this recipe didn’t work out for you! We’d love to help you troubleshoot if you let us 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!