Crazy tender, melt in your mouth slow cooker pot roast with carrots and potatoes. This super easy meal requires little prep and the crockpot does all the work!
Save it for later and PIN IT
Slow Cooker Pot Roast
Growing up this was a staple at my house! Mom always made pot roast at least once a week. I would say 99% of the time she made it in the oven but I wanted to make a slow cooker pot roast to share with you. If you haven’t noticed that’s what I have been posting lately…. a lot of slow cooker recipes, #sorry…#notsorry!
Anyway, using the crockpot has been my saving grace. Especially last week, ohy! We were all sick last week with fevers, body aches, headaches, chills…..the works. So, using the crockpot was one way I could make sure I could have supper ready and still tend to my sick babies (husband included). I made things like this slow cooker asian chicken noodle soup, slow cooker berry oatmeal, and when we started to get better I made this pot roast. We were pretty much out for the whole week but one by one we slowly got better.
I also remember going to my grandma’s after church on Sunday’s and often she would have a warm, tender and juicy pot roast ready and waiting for everyone. I guess now that I think about it a little, I would consider this meal to be one of my top Sunday dinner picks. How could anyone turn down the smell of savory flavorful beef cooking away?? I promise you will be anxiously awaiting for that dinner bell to ring so you can enjoy that melt in your mouth pot roast.
I used a chuck roast for this recipe but other cuts will work just fine also. The low and slow cooking method is perfect for less tender cuts because it will allow for the connective tissues to break down and leave you with slow cooked tender beef. I didn’t sear the roast for this particular recipe and I don’t think it needs it. When I bake the roast in the oven I always sear the beef but a crockpot cooks differently and it’s not necessary. Which means one less step to worry about, YAY!
Growing up my mom always had a medley of carrots, potatoes and onions. I didn’t include onions in this recipe because my kiddos aren’t fond of large chunks of cooked onions and neither is my husband so I just leave them out. I also use the juice to make a wonderfully flavorful gravy and I will include that in the recipe below.
I have a question….do any of you put gravy on your meat?? I always did growing up (and still do) but my husband didn’t. My kids are divided- some like gravy on their meat and others don’t. I can’t be the only one out there that enjoys bathing roast in a luscious gravy, right???
Well, enough of my rambling. But I will say this one last thing…put this slow cooker pot roast on your menu this weekend, I promise you won’t be disappointed.
- 1 (about 3 pound) chuck roast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2-3 cups beef broth
- 2 teaspoons- 1 tablespoon beef bouillon (I like better than bouillon brand)
- 6 whole carrots; peeled and cut into large chunks or 2 cups baby carrots
- 2 pounds potatoes; washed, peeled (optional) and cut into large chunks
- 2 cups beef broth (from the crockpot)
- 4 tablespoons butter
- 1/4 cup all purpose flour
Place roast in the bottom of a 6 quart slow cooker. Sprinkle with onion powder, garlic powder, salt and pepper. Pour in broth and add in bouillon. Stir to mix in. Place carrots and potatoes around the roast. Cover and cook on LOW for 8 hours. **I don't recommend cooking on high**
To make gravy, remove 2 cups of beef broth from the slow cooker and set aside. In a medium saucepan melt the butter over medium low heat. Stir in the flour and cook for 2 minutes stirring constantly. Slowly pour and whisk in the reserved beef broth. Simmer while stirring until thickened. If the gravy is too thick stir in a little more broth.