Slow Cooker Pot Roast

  • Crazy tender, melt in your mouth slow cooker pot roast with carrots and potatoes. This super easy recipe requires little prep and the crockpot does all the work!

    Roast with potatoes and carrots in a slow cooker.

    I love using my slow cooker to make meals easier! I especially love using it to make tougher cuts of meat fall apart tender. 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).

    Why you’ll love this recipe:

    • This pot roast turns out super moist and melt in your mouth tender, exactly the way pot roast is supposed to be. No dry, tough pot roast here!
    • This recipe is SO easy! Just put everything in the slow cooker, turn it on, and forget it. Then just make a simple gravy at the end.
    • Pot roast can really be a budget-friendly meal. Chuck roast, specifically, is an affordable cut of meat, yet it comes out restaurant-worthy.

    Ingredients:

    First, you will need a chuck roast. Look for one that has good marbling (fat) throughout, because this will make it moist and tender. Then you will use onion powder, garlic powder, salt and pepper, beef broth, and beef bouillon. At the end you will need butter and flour to finish the gravy.

    For the vegetables, you will need fresh baby carrots and potatoes. Yukon gold potatoes work best, but you can also use red or russet potatoes. If they are large, cut them into big chunks before cooking.

    Top down picture of roast, potatoes, and carrots on a plate garnished with parsley and thyme.

    How to make Slow Cooker Pot Roast:

    1. Place the roast in the bottom of a 6 quart slow cooker. Sprinkle with onion powder, garlic powder, salt and pepper.
    2. Pour in the beef broth and add in bouillon, stirring to mix it in. Then place the carrots and potatoes around the roast.
    3. Cover and cook on LOW for 8 hours.
    4. When finished cooking, make the gravy. Remove 2 cups of 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. Then slowly whisk in the reserved broth and, while stirring, simmer until thickened.

    Tips for making pot roast:

    • Be flexible with the vegetables. Growing up my mom always had a medley of carrots, potatoes, and onions. But 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. Include what you like and leave out what you don’t.
    • Choose a chuck roast that is marbled with fat throughout for the most tender results.
    • Don’t rush the cooking time. The low and slow method is perfect for tough cuts of meat because it will allow for the connective tissue to break down and leave you with tender meat.

    FAQs

    What’s the best cut of meat for pot roast?

    Any tough cut of beef will work great. Pot roast cooks at a low temperature for a very long period of time, which breaks down all the connective tissue and makes for meltingly tender meat. Here are some good options:
    Chuck roast: My first choice is always a nice chuck roast. It comes from the front portion of the animal. Look for any roast with the word chuck in it.
    Brisket: Brisket also from the front of the animal, specifically the chest. It has long strands of meat so cutting it against the grain is best for more tender meat.
    Rump Roast/Bottom Round: These are great options if you can’t find anything else. They don’t have quite the marbling of a chuck but they still work.

    Why is my pot roast tough?

    Your pot roast will be tough and chewy if you did not cook it long enough. The longer it cooks, the more the tissue will break down and become tender. If it is tough, just continue to cook it until tender.

    Why is my pot roast dry?

    If your pot roast is dry, it is likely overcooked. Make sure to cook the pot roast on low (not high) and test for tenderness after 8 hours to avoid overcooking.

    Can I make pot roast for a crowd?

    Pot roast is an ideal recipe for a crowd since it is economical and loved by all! If you are doubling the recipe, I recommend using two slow cookers so you don’t overcrowd them.

    Roast, potatoes, and carrots on a plate garnished with parsley and thyme.

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    5 from 5 votes
    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! | www.countrysidecravings.com
    Slow Cooker Pot Roast
    Prep Time
    10 mins
    Cook Time
    8 hrs
    Total Time
    8 hrs 10 mins
     

    Crazy tender, melt in your mouth slow cooker pot roast with carrots and potatoes. This super easy recipe requires little prep and the crockpot does all the work! 

    Course: Beef, Main Dish, Slow Cooker
    Cuisine: American
    Keyword: beef roast, chuck roast, crockpot, Easy, pot roast, slow cooker
    Servings: 6 +
    Calories: 244 kcal
    Author: Malinda Linnebur
    Ingredients
    • 1 (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
    • GRAVY
    • 2 cups beef broth (from the crockpot)
    • 4 tablespoons butter
    • ¼ cup all purpose flour
    Instructions
    1. 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**
    2. 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.
    Recipe Notes
    1. Choose a chuck roast that is very marbled with fat for the most tender result. 
    2. The carrots and potatoes will be quite tender at the end of cooking time. Thicker carrots will withstand the cooking a little better and not be quite so soft. 
    3. Add onions or omit any vegetables that you don’t prefer. 
    4. For extra flavor sear the roast first before placing in the slow cooker. 
    5. Gluten-Free: use a cup for cup gluten free flour or just make a slurry with cornstarch and water and omit the butter. 
    Nutrition Facts
    Slow Cooker Pot Roast
    Amount Per Serving
    Calories 244 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 5g31%
    Cholesterol 20mg7%
    Sodium 417mg18%
    Potassium 1152mg33%
    Carbohydrates 38g13%
    Fiber 4g17%
    Sugar 4g4%
    Protein 7g14%
    Vitamin A 10424IU208%
    Vitamin C 12mg15%
    Calcium 42mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
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