Crockpot Pot Roast Recipe

There’s something so wonderfully nostalgic about a slow-cooked pot roast that just fills the house with cozy, mouthwatering aromas. When the weather starts to cool down and you find yourself craving comfort food, this Crockpot Pot Roast is a true lifesaver. Whether you’re juggling a busy day or simply want to minimize time in the kitchen, this set-it-and-forget-it recipe will always come through. It’s simple, hearty, and delivers a meal that feels like it was made with all the love in the world—without actually keeping you in the kitchen all day!

I still remember the first time I made this crockpot pot roast. I had just bought my first slow cooker, and to be honest, I was a little intimidated by it. I had heard all these great things about how easy crockpot meals could be, but I wasn’t quite sold on the idea of leaving a meal to cook for hours while I wasn’t even watching it. Would it dry out? Would it burn? Turns out, I had nothing to worry about. After eight hours of letting my chuck roast bathe in savory juices, it was like magic. The meat was fall-apart tender, the veggies perfectly cooked, and the gravy? Oh, the gravy. Let’s just say that slow cooker has seen a lot of action ever since.

Crockpot Pot Roast Recipe

🥩 Why this crockpot pot roast will be your new favorite

What makes this crockpot pot roast truly special is the low-and-slow cooking method that allows the flavors to mingle and develop over time. The roast becomes irresistibly tender, and the vegetables soak up all those savory juices, resulting in a one-pot meal that’s perfect for any night of the week. Plus, the homemade gravy made with the cornstarch slurry gives it an extra level of comfort that will have everyone reaching for seconds (and thirds).

Oh, and did I mention that the prep is super simple? It’s a “throw it all in and let it do its thing” kind of recipe, which makes it perfect for busy days or lazy weekends. And the best part is that you can totally customize it based on what you have on hand or what you’re craving!

A stroll down memory lane with pot roast

Pot roast has been a staple in many kitchens for decades, especially in the U.S. It’s one of those classic American dishes that originated from a combination of European cooking traditions—specifically, the French technique of braising. Over the years, it’s become a beloved Sunday dinner dish, evolving into the version we often see today: a tender cut of beef slow-cooked with hearty vegetables. While stovetop and oven methods have been around forever, the advent of the crockpot in the 1970s made this dish even more accessible, allowing home cooks to “set it and forget it” while still achieving the same slow-braised perfection.

Let’s talk ingredients: the stars of the show

Chuck roast: The chuck roast is the heart of this recipe. It’s a budget-friendly cut that, when cooked slowly, becomes incredibly tender and flavorful. If you can’t find chuck roast, a brisket or bottom round roast will also work, though chuck is my go-to for that melt-in-your-mouth texture.

Potatoes: The starchy goodness of potatoes makes this meal complete. I love using Yukon Golds because they hold their shape well while still becoming creamy and tender. If you prefer, you could swap in red potatoes or even sweet potatoes for a twist.

Carrots: Sweet, earthy, and the perfect companion to the roast. If you’re out of carrots, parsnips would be a great alternative for a slightly different flavor profile.

Onion: Yellow onions add a subtle sweetness and depth to the dish. You could use white onions or even shallots if you want a more delicate flavor.

Beef stock: This is the base of your cooking liquid and what makes the roast so juicy. For a richer flavor, you could use bone broth, or if you’re in a pinch, vegetable broth works too!

Worcestershire sauce: This umami-packed sauce adds a rich, savory depth to the dish that can’t be beat. Soy sauce is a good substitute if you don’t have any on hand.

Herbs and spices: The garlic, onion powder, oregano, and thyme work together to create a perfect seasoning blend that’s earthy and aromatic. Feel free to swap out or add herbs like rosemary, bay leaves, or even a pinch of smoked paprika for an extra flavor boost.

Crockpot Pot Roast Recipe

Kitchen gear: what you need (and what you can totally skip)

To make this pot roast, you really don’t need much in the way of fancy tools. A good slow cooker is essential, though! I use a 7-quart model, which gives me plenty of room for the roast and all the veggies. If your slow cooker is smaller, you might need to trim the roast a bit or reduce the amount of vegetables.

You’ll also need a small whisk or fork for making the cornstarch slurry to thicken the gravy later on, and a sharp knife for chopping up the veggies. Oh, and don’t forget a wooden spoon for stirring! That’s pretty much it—super simple, right?

Step-by-step: my foolproof method (and a few hard-learned lessons)

Alright, let’s get to the good stuff. Here’s how I make this crockpot pot roast, step by step. Imagine we’re cooking together, and I’m sharing all my little tips and tricks along the way!

1. Season and sear (optional, but worth it!)

First, you’ll want to season your chuck roast generously with salt and pepper. Now, this step is totally optional, but if you have a few extra minutes, I recommend searing the roast in a hot skillet before placing it in the crockpot. It adds a lovely depth of flavor and a slightly crispy exterior that’s just chef’s kiss. If you skip the searing, no worries—it’ll still be delicious.

2. Add the veggies

Place your diced potatoes, carrots, and onions around the roast in the crockpot. Don’t worry too much about perfect placement here. The veggies will soak up all those flavors from the roast as they cook, so it’s okay if they’re just nestled in there.

3. Mix up the magic

In a small bowl, whisk together your beef stock, Worcestershire sauce, minced garlic, onion powder, oregano, and thyme. Pour this mixture right over the roast and veggies. The aroma as this simmers all day is pure heaven!

4. Slow cook to perfection

Set your crockpot to low for 7-8 hours, or high for 6-7 hours if you’re short on time. Personally, I love the low-and-slow approach—it gives the roast time to become fall-apart tender. Just make sure you don’t lift the lid too often to peek. I know it’s tempting, but trust me, you want to keep that heat in there!

5. Thicken that gravy

About 15 minutes before you’re ready to serve, whisk together 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. Pour it into the crockpot and give everything a good stir. Then, add the sliced mushrooms on top. Let it cook for another 10-15 minutes until the gravy thickens up.

6. Serve and enjoy

Once everything’s cooked and your house smells amazing, it’s time to dig in! Serve the pot roast warm with the veggies and plenty of that delicious gravy.

Crockpot Pot Roast Recipe

Variations I’ve tried (and loved!)

There’s something so fun about playing with variations of this pot roast. Here are a few I’ve tested out that turned out great:

Low-carb: Swap out the potatoes for cauliflower florets. They hold up well in the slow cooker and give you that same satisfying bite without the carbs.

Gluten-free: This recipe is naturally gluten-free as written, just make sure to double-check that your Worcestershire sauce is certified GF.

Vegan twist: If you’re cooking for plant-based eaters, you can swap the chuck roast for a combination of hearty vegetables like portobello mushrooms, root vegetables, and lentils. Use vegetable stock instead of beef stock for a fully vegan meal.

International flair: For an Italian twist, add a can of crushed tomatoes and some rosemary. For a French-inspired version, toss in some red wine (about 1/2 cup) and bay leaves.

How to serve it up in style

When it comes to serving this pot roast, I like to keep things simple but elegant. Transfer the roast to a large serving platter, surround it with the veggies, and spoon some of that delicious gravy over everything. Garnish with fresh parsley or thyme for a pop of color. Pair it with a simple side salad or some crusty bread to soak up any extra gravy.

Drink pairings: what to sip alongside

When it comes to drinks, a bold red wine like Cabernet Sauvignon or a Malbec works beautifully with the rich flavors of the pot roast. If you’re more of a beer drinker, a nice amber ale or even a stout will complement the hearty meal perfectly. For a non-alcoholic option, try serving it with a sparkling water with a squeeze of lime or a spiced apple cider.

Leftovers and storage tips

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. The roast actually gets even more flavorful as it sits! To reheat, just pop it in the microwave or warm it up gently on the stove with a splash of beef stock to keep it moist. This dish also freezes well—just make sure to freeze the gravy separately and reheat both gently for the best results.

Adjusting for different serving sizes

This recipe is super easy to scale up or down. If you’re cooking for a crowd, simply double the ingredients and make sure your crockpot is big enough. For smaller batches, you can halve the recipe, but keep in mind that the cook time will stay roughly the same.

Common issues and how to fix them

If your roast comes out dry, it’s likely that it overcooked, or perhaps your crockpot runs hot. Next time, try reducing the cook time a bit. If the gravy is too thin, you can always whisk in a little more cornstarch slurry and let it thicken for a few extra minutes.

Final thoughts: Give it a try!

This crockpot pot roast is the ultimate comfort food and a fantastic way to make a delicious, hearty meal with minimal effort. Whether you’re serving it to family, friends, or just treating yourself, it’s sure to be a hit. Don’t be afraid to make it your own—swap in your favorite veggies, try out new seasonings, or play around with different sides. That’s the beauty of this recipe—it’s as versatile as it is tasty.

Crockpot Pot Roast Recipe

FAQ

Can I use a different cut of beef?
Yes! Brisket or bottom round are good alternatives, but chuck roast is ideal for its tenderness when slow-cooked.

Do I need to brown the roast before putting it in the crockpot?
No, but searing the meat adds extra flavor. If you’re short on time, feel free to skip it.

Can I make this without mushrooms?
Absolutely! If you’re not a fan of mushrooms, just leave them out, or substitute with another veggie like celery or bell peppers.

What if I don’t have beef stock?
You can use chicken or vegetable stock in a pinch, though the flavor will be slightly different.

How do I know when the roast is done?
The roast should be tender enough to pull apart with a fork when it’s fully cooked. If it’s still tough, let it cook a little longer.

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Crockpot Pot Roast Recipe

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This easy crockpot pot roast is the perfect comfort food. Tender beef, hearty veggies, and rich gravy—simple and delicious!

  • Total Time: 7 hours 10minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2.5 pounds chuck roast
  • 1 pound potatoesdiced
  • 3 carrotspeeled and sliced
  • 1 medium yellow oniondiced
  • 1 cup beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon minced garlic
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 8 oz sliced mushrooms

Instructions

1. Season and sear (optional, but worth it!)

First, you’ll want to season your chuck roast generously with salt and pepper. Now, this step is totally optional, but if you have a few extra minutes, I recommend searing the roast in a hot skillet before placing it in the crockpot. It adds a lovely depth of flavor and a slightly crispy exterior that’s just chef’s kiss. If you skip the searing, no worries—it’ll still be delicious.

2. Add the veggies

Place your diced potatoes, carrots, and onions around the roast in the crockpot. Don’t worry too much about perfect placement here. The veggies will soak up all those flavors from the roast as they cook, so it’s okay if they’re just nestled in there.

3. Mix up the magic

In a small bowl, whisk together your beef stock, Worcestershire sauce, minced garlic, onion powder, oregano, and thyme. Pour this mixture right over the roast and veggies. The aroma as this simmers all day is pure heaven!

4. Slow cook to perfection

Set your crockpot to low for 7-8 hours, or high for 6-7 hours if you’re short on time. Personally, I love the low-and-slow approach—it gives the roast time to become fall-apart tender. Just make sure you don’t lift the lid too often to peek. I know it’s tempting, but trust me, you want to keep that heat in there!

5. Thicken that gravy

About 15 minutes before you’re ready to serve, whisk together 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. Pour it into the crockpot and give everything a good stir. Then, add the sliced mushrooms on top. Let it cook for another 10-15 minutes until the gravy thickens up.

6. Serve and enjoy

Once everything’s cooked and your house smells amazing, it’s time to dig in! Serve the pot roast warm with the veggies and plenty of that delicious gravy.

Notes

How to serve it up in style

When it comes to serving this pot roast, I like to keep things simple but elegant. Transfer the roast to a large serving platter, surround it with the veggies, and spoon some of that delicious gravy over everything. Garnish with fresh parsley or thyme for a pop of color. Pair it with a simple side salad or some crusty bread to soak up any extra gravy.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 7 hours
  • Category: Dinner

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