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!
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.
That way I can still make it in the middle of the summer without heating up the house!
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.
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. In 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.
How to make Slow Cooker Pot Roast:
- Sear the roast on high to medium-high heat and then place in the slow cooker. Deglaze the pan with a little beef broth and add to the slow cooker.
- Season the roast with your seasonings.
- Add veggies to the slow cooker.
- Mix the broth and bouillon together and add to the slow cooker.
- Cover and cook on LOW for 8 hours.
- 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.
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.
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.
Make sure to cook the pot roast on low (not high). Cooking on high forces too much water out of the roast and makes it dry. It is also possible to overcook your roast. Be sure to check after the 8 hours and if you use a roast smaller than 3 pounds be sure to check sooner. A 4 pound roast is perfect for this recipe.
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.
More Slow Cooker Recipes
- Slow Cooker French Dip Sandwiches
- Asian Chicken Noodle Soup in the Slow Cooker
- Slow Cooker Berry Oatmeal
- Slow Cooker Guinness Corned Beef
- BBQ Chicken in the Slow Cooker
- Slow Cooker Spaghetti Sauce
Slow Cooker Pot Roast
- 1 (4 pound)(2kg) chuck roast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- 3 cups (750ml) beef broth
- 2 teaspoons- 1 tablespoon beef bouillon (I like better than bouillon brand)
- 6 whole carrots; peeled and cut into large chunks
- 2 pounds potatoes; washed, peeled (optional) and cut into large chunks
- 4 tablespoons butter
- ¼ cup all purpose flour
- 2 cups beef broth (from the crockpot)
- Pat roast dry with paper towels. Heat a large skillet over medium-high heat. Add a little oil and sear the roast on all sides. Place roast in the bottom of a 6-quart slow cooker. Deglaze the pan with a little beef broth scraping up all the browned bits and add to slow cooker.
- Sprinkle with onion powder, garlic powder, salt, and pepper. Mix remaining broth with the bouillon and add to slow cooker. 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.
- Choose a chuck roast that is very marbled with fat for the most tender result. Other great choices are brisket, rump, or bottom round.
- 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. If you prefer you can wait and add the veggies after the meat has cooked for 1 1/2 hours.
- Add onions or omit any vegetables that you don’t prefer.
- Gluten-Free: Use a cup for cup gluten-free flour or just make a slurry with cornstarch and water and omit the butter.