Slow Cooker Pot Roast Recipe

4.79 from 14 votes

Slow Cooker Pot Roast Recipe

Make this slow cooker pot roast recipe for a hands-off dinner that’s tender, juicy, loaded with flavor, and perfect to prepare ahead of time!

Prep Time15

Cook Time6

Total Time6 15

Course: dinner, Main Course

Cuisine: American

Keyword: 15 minute dinner, beef crockpot recipe, beef pot roast, chuck roast steak, easy crockpot dinner, easy slow cooker meal, pot roast recipe, slow cooker beef, slow cooker beef stew, slow cooker pot roast, slow cooker pot roast recipe

Servings: servings

Author: Food Dolls

Equipment

1 Crock-Pot 7 Quart Oval Manual Slow Cooker

Ingredients

4 pounds chuck roast boneless, fat trimmed
Salt to taste
Black pepper to taste
2 Tablespoons all-purpose flour
1 1/4 cups low-sodium beef broth divided
1/4 cup tomato sauce
4 cloves garlic peeled
1 sprig fresh thyme
1 sprig fresh rosemary
2 teaspoons paprika
1 teaspoon mustard powder
4 large carrots chopped
1 large onion chopped
1 pound Yukon gold potatoes or Yukon gold baby potatoes, quartered

US Customary - Metric

Instructions

Dry the chuck roast with a paper towel. Season both sides with salt and pepper.
4 pounds chuck roast, Salt to taste, Black pepper to taste
Heat the oil in a pan over high heat. Once hot, sear both sides of the roast for 1-2 minutes or until browned.
In a mixing bowl, combine the all-purpose flour and ¼ cup broth, whisking until smooth.
2 Tablespoons all-purpose flour, 1 1/4 cups low-sodium beef broth
In the bottom of a slow cooker, add the flour mixture, the remaining broth, tomato sauce, garlic, thyme, rosemary, paprika, mustard powder, salt, and pepper. Stir to combine.
1/4 cup tomato sauce, 4 cloves garlic, 1 sprig fresh thyme, 1 sprig fresh rosemary, 2 teaspoons paprika, 1 teaspoon mustard powder
Add the seared beef, carrots, onions, and potatoes. Stir to combine and coat the beef.
4 large carrots, 1 large onion, 1 pound Yukon gold potatoes
Cover the slow cooker, and set it on HIGH for 4-6 hours or LOW for 8 hours.
Store in the fridge for up to 4 days or in the freezer for up to 4 months.

Video

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Nutrition