Slow Cooker Pot Roast
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No-fuss, fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is perfection.
Featured Comment
So I’m not sure if you guys know this but Chicago has some amazing food.
Like really really really bomb food. And I’m not just talking about deep dish pizzas or Portillo’s chocolate cake shake. No, I’m talking about Italian beef sandwiches, Nutella pockets, and ice cream doughnut sandwiches just to name a few.
See, it’s all pretty amazing. But sometimes you just need a classic comfort food dish that brings you back home. Something mom used to make, and something you can enjoy on a Sunday night with friends and family.
And what better way to do that than with a classic pot roast? A pot roast that can cook all day long in your crockpot so all that’s left to do is picking up that bottle of wine to serve.
The pot roast comes out unbelievably fall-apart tender in the slow cooker with the most perfect gravy that you can make from the cooking juices. Not to mention, all the tender potatoes, carrots and celery that soak up all that flavor.
Oh, and I would totally serve this with the wine I just picked up and a slice of Portillo’s chocolate cake for dessert. Just a thought for all you Chicago locals!
WHAT TO SERVE WITH POT ROAST
Tools For This Recipe
6-qt slow cooker
Slow Cooker Pot Roast: Frequently Asked Questions
We recommend using chuck roast for the best results possible. Brisket or rump roast (bottom round roast) can also be used.
Additional beef broth can be used for red wine as a non-alcoholic substitute. Broth will be less acidic and more mild in flavor than red wine.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! Don’t have 7-8 hours to wait in the slow cooker? Here is our favorite pot roast recipe made in the oven.
Slow Cooker Pot Roast
Ingredients
- 3 pound boneless chuck roast, excess fat trimmed
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons canola oil
- 1 ½ cups beef broth
- ½ cup dry red wine
- ¼ cup all purpose flour
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 pounds Yukon gold potatoes
- 3 carrots, cut into 3-inch pieces
- 2 celery ribs, cut into 3-inch pieces
- 1 medium sweet onion, cut into 1-inch wedges
- 2 cloves garlic, minced
- 6 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
- Heat canola oil in a large skillet over medium high heat. Add beef and cook until evenly browned, about 3-4 minutes per side.
- In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside.
- Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef.
- Cover and cook on low heat for 7-8 hours, or until beef is fork-tender.
- Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil.
- Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste.
- Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.
Video
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I was planning on using a cut-left over piece of fresh brisket to cook this recipe.
I began to question it though; these grandchildren don’t appreciate “shredded or pulled apart…anything.”
Sliced, only.
I’m thinking if I cook it to the pull-apart stage, I won’t be able to slice any of it. I’ve had that happen before
with crock pot roasts.
What say you>
I’m asking before I waste a dinner/brisket and because I have your book
and trust your recipes.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Loved this, and so easy! I used rump roast, local grass-fed beef. I put in both fresh thyme and oregano, upped the garlic cloves, and used small red potatoes. A dash of cream in the gravy right before serving was a nice finishing touch. Can’t wait to make it again!
That sounds great!
Delicious, delicious, delicious!!! Thanks for a great recipe.
You’re so welcome, Shari!
Made this tonight and will absolutely make it again – and I don’t normally even like slow cooker pot roast! My husband brought home a 3 lb cross rib roast from the butcher that was pretty lean to begin with, so we didn’t end up with greasy gravy which was great. I omitted the red wine as we don’t drink and instead used a total of 2 cups homemade beef broth (I would have been fine to leave it at the 1.5 cups of broth per the recipe). Next time I’ll have to cut my potatoes larger as they were borderline mushy for my liking, but otherwise everything was amazing. Thank you for another keeper – your recipes never disappoint, Chungah!
Thank you for your feedback, Jen! We’re so glad you liked it!
thanks
i will try this one
If I had a roast twice this size would I double the recipe?
What a great idea! Yes, I recommend doubling everything but unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Let me know how it turns out! 🙂
This looks divine! Would you still rest the meat once it’s stopped cooking or do you skip this step for crockpot meals?
Yes, I recommend letting it rest for 5-10 minutes.
So glad you tried Portillos! Yes Chicago has the Best food not sure if it makes up for their winters Enjoy the summer weather and definitely go to Taylor Street for the Best Italian. Have a great weekend!
Could you put all the ingredients together, and pre cook the beef, put the crockpot insert in the fridge and then pop it in the crockpot the next morning to cook?
That should work. But as always, please use your best judgement when making modifications. Good luck!
Lena – Yes – that’s exactly what I did. All the prep the night before, including the liquid mix, all in the fridge. Just before work, I put it all together and used the spices I left out on the counter, and let it cook the whole day. My magnificent other and I came home to a great dinner. I stopped and picked up a fresh baguette on the way home just to finish off the meal.
Mike, you even pre seared the beef, as well?
I am wondering this too. Pan sear and put in oven overnight?
Okay, first time using my Instant Pot on slow Cooker setting. Came home and nothing happened. Apparently, it was in keep warm mode all day instead of slow cooking! So, I put on high pressure for an hour, saying a few Hail Mary’s, and hoping someone else can tell me if this will even be okay. Its filled really high, so I’m VERY NERVOUS. Anyone experienced out there with advice?