Slow cooker beef pot roast is the perfect comfort food for cold weather. Great for
Table of Contents
- What Is Slow Cooker Beef Roast?
- The Roast with the Most! Why You’ll Love This Slow Cooker Beef Pot Roast Recipe
- Ingredients You’ll Need
- What Is the Best Cut of Beef for Slow Cooker Pot Roast?
- How to Make An Extra Tender Slow Cooker Pot Roast Recipe
- How to Thicken the Gravy
- Side Suggestions
- Storage Options
- Common Questions About This Slow Cooker Pot Roast Recipe
- More Family-Friendly Slow Cooker Recipes
- Slow Cooker Pot Roast Recipe Recipe
What Is Slow Cooker Beef Roast?
Beef roast in the slow cooker typically features a thick cut of beef like chuck or brisket. It cooks long and slow with herbs, spices, and liquid.
As a result, the tough muscle fibers break down, and the meat is fall-apart tender once cooked. An American staple, beef roast is simple to prepare and always full of rich, savory, comforting flavor.
Even better, it comes together in a single crock pot, has minimal prep time, and cleanup is a breeze. Plus, the almost inevitable leftovers taste even better the next day!
The Roast with the Most! Why You’ll Love This Slow Cooker Beef Pot Roast Recipe
We have a lot of reasons to love this slow cooker beef roast recipe and know you will, too! Simple and easy to prepare, it’s perfect for every occasion from weeknight dinners to holiday parties.
Here are some of the reasons why slow cooking beef roast is the way to do it.
- You always have leftovers so you can enjoy quick, delicious meals for days.
- With minimal prep time, all you have to do is toss that chunk of beef into the crock pot and let it cook! You can thank us later for all the time and energy you’ll save.
- While you’re free to jazz up your roast with your choice of spices and herbs, you don’t need much to make this meal.
Ingredients You’ll Need
- Beef Roast – We use a four-pound chuck roast. Fatty and tough on its own, it cooks down until it’s melt-in-your-mouth tender.
- Olive Oil – To help tenderize the beef and add a little flavor while searing.
- Aromatics – Yellow onions and fresh garlic (not garlic powder) create a base of savory flavor.
- Paprika – Add just a pinch for a little heat and extra depth.
- Mustard Powder – Slightly tangy, mustard powder cuts through some of the richness of the beef and locks in flavor.
- Potatoes – We recommend using Yukon gold potatoes because they have a soft texture and buttery taste. However, you can use any potatoes you have on hand. Note that the taste and texture will change slightly depending on what potatoes you choose.
- Carrots – Whole carrots will have the best flavor, but baby carrots work well, too.
- Tomato Sauce – The acidity helps tenderize the beef and creates a tangy, savory broth.
- Fresh Herbs – Fresh thyme and rosemary create a light, herbaceous taste that complements the beef.
- Broth – Use low-sodium beef broth to coat the beef and keep it tender.
- Flour – Regular all-purpose flour helps sear the beef and lock in its flavor. If needed, use a 1:1 gluten-free mix instead.
- Salt and Pepper – Add as little or as much as you wish.
Pro-Tip: Feel free to add ½ cup of red wine to your broth to give it a more robust flavor!
What Is the Best Cut of Beef for Slow Cooker Pot Roast?
Here’s the toughest question you’re probably asking yourself, “what piece of beef do I use?” For a pot roast recipe in a slow cooker, a thick, fatty cut is your best choice.
We suggest chuck roast, but brisket and round roast cuts work wonderfully too!
- Chuck Roast – This comes from the cow’s shoulder and neck region. Slightly fattier than other cuts, it provides extra tenderness and flavor as it cooks. Keep in mind that because it’s so tender, chuck roast may be more difficult to slice after it cools.
- Brisket – This comes from the breast or lower chest of a cow. Unlike chuck roasts that tend to have fat marbled throughout, brisket cuts have a ring of fat circling the edges. Brisket is a great choice for those who want a slightly tougher roast.
- Round Roast – The leanest option, this cut comes from the rear legs. The easiest to slice, round roast has slightly less flavor than chuck roast or brisket. However, it’s the perfect cut selection if you’re someone who likes to add more flavorings to their meat.
How to Make An Extra Tender Slow Cooker Pot Roast Recipe
A set-it-and-forget-it recipe, this slow cooker beef roast is the ultimate time-saver dinner idea!
- Prepare the roast. Use clean paper towels to pat the beef dry. Then, season the meat with salt and pepper. Heat olive oil in a pan, and sear the beef until all sides brown.
- Create the broth. Make a slurry by mixing the flour and part of the broth in a small bowl. Add the mixture to the slow cooker along with the rest of the liquids and seasonings. Stir to combine.
- Cook. Add the remaining ingredients, and gently stir to coat everything with the broth. Cover, and cook all the way through until the beef is tender and reaches an internal temperature of 145 degrees Fahrenheit. Scrape any browned bits from the bottom if needed.
Note: Cooking on high might result in a less tender piece of meat than cooking on medium heat. The longer the meat cooks in the slow cooker at medium temperatures, the more tender it will be!
Large enough for a family!
How to Thicken the Gravy
The gravy is one of the best parts of this recipe! It helps to balance the meat, juices, and flavoring, all in the slow cooker.
The level of thickness for the gravy depends on your personal preferences and tastes. We prefer to use a fairly thick gravy to cover the meat. This helps ensure you get a juicy mouthful with every bite!
To thicken the gravy, add more flour to part of the broth in a separate mixing bowl. Then, slowly add the mixture to the slow cooker with the rest of the broth, herbs, aromatics, and seasonings.
You can also add one tablespoon of cornstarch to the slurry for extra thick gravy!
Side Suggestions
Whether you’re cooking for yourself or planning a feast for friends or family, this meat alone is juicy, filling, and nutritious. However, that doesn’t mean you can’t add some tasty sides to complement the protein!
We find the best sides for slow cooker pot roast are carbohydrates and vegetables, such as
- Bread
- Roasted or Mashed Potatoes
- Crispy Smashed Potatoes
- Rice
- Quinoa
- Roasted broccoli
- Oven-roasted carrots
These are just some common pairings to serve alongside your pot roast. Feel free to mix and match any sides you like best.
Storage Options
Cooking a pot roast in a slow cooker is a great meal to make ahead of time and store in the fridge or freezer for later. Just follow the tips below to keep your leftovers fresh!
- Store leftovers in a shallow airtight container in the fridge for up to four days.
- Freeze cooled beef roast for up to four months. Thaw in the fridge overnight before reheating.
- Reheat your beef roast in the microwave, oven, or slow cooker on “warm” until heated through.
Common Questions About This Slow Cooker Pot Roast Recipe
It’s not completely necessary. Your roast will cook all the way through in the slow cooker, but searing it helps lock in flavor and keep it tender.
You want to submerge most of the beef, but you don’t have to completely cover it with liquid. To help keep it moist, you can baste the meat periodically as it cooks. No need to add water either. There is plenty of liquid with the broth and wine!
It’s up to you! If you want your vegetables crunchier as a side, place them on top. If you want them to soak up more of the liquid and soften, place them on the bottom.
Chances are you took it out too early. Beef roasts should take at least nine hours to fully cook. You may have also used a tougher cut of meat, like brisket or round roast.
Yes! We know the tasty smells wafting throughout the kitchen are tempting, but the longer you let your pot roast sit in the slow cooker, the longer it will tenderize and soak up all those delicious flavors.
Again, as tempting as it is to check on the roast, let it sit! Slow cookers do all the work for you. Once you’ve preset the slow cooker and placed everything inside, all you have to do is sit back and relax.
The safest way to avoid overcooking the beef is to check it with a meat thermometer throughout the cooking time. Once it reaches 170 degrees Fahrenheit, let it cook for one more hour. If it’s below 170 degrees, let it keep cooking until it reaches the desired temperature. Then, continue cooking for an additional hour.
More Family-Friendly Slow Cooker Recipes
Looking for more ways to use your crock pot? Try out the tasty recipes below!
- Crock Pot Chicken Fajitas
- Middle Eastern Crock Pot Beef Stew
- Slow Cooker Po’ Boy with Beef
- Slow Cooker Pasta and Beans Soup
Slow Cooker Pot Roast Recipe
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
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
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this tonight! One question- I am gluten free so I use cornstarch in place of flour when needing a thickening agent but this will be my first time trying to use it in a slow cooker for this purpose. Should I do the cornstarch at the beginning of cooking like the flour, you think, or pull out the sauce/drippings at the tail end and thicken it on the stove top and return it to the crockpot? TIA
We recommend using the cornstarch at the tail end! Mix cornstarch with some broth 30 minutes before it is done, let cook until it thickens! Let us know how it turns out!
The printable recipe omits the potatoes that are referenced in the step-by-step directions.
I highly recommend low cooking temp. I cooked high and eight hours was still not enough to tenderize my roast.
Also, I recommend placing rosemary sprig in cheesecloth and maybe include the thyme there. We didn’t care for all the rosemary leaves. Also, how big of a sprig? Rosemary flavor was a bit much.
Can you modify and cook in instant pot? 🙂
Also, always have a hard time choosing at the grocery store, what cut should i look for on labels for when i want to do a roast?
Yes, it’s generally 20 minutes per pound. If you’re using 4 pound chuck roast, we recommend setting to 80 minutes. Let us know how it turns out!
How much tomato sauce for the 1/2 portion recipe? It’s not showing
2 tablespoons!
I made this and my 9 month old couldn’t get enough!! It made my mama heart so happy!
Yay! Always a win when it’s kid approved!
This is now my go-to pot roast recipe! I prepped everything the night before, put the crock in the fridge overnight, then popped it in the base in the morning before work. Done!
I actually made this and it’s tender and delicious. Same with me, I omitted the potatoes and added a bag of frozen green beans towards the end. Slow and low, now that’s what I’m talkin’ about. More of these recipes please.
When do you add the potatoes?
In the beginning with the beef, carrots, and onions.
Amazing! The flavor was perfect! I personally omitted the potatoes because I didn’t have any and added extra carrots instead. Had white rice on the side. It did not disappoint!
Made this tonight and it was delicious!! Perfect amount of everything. The best part was the vegetables were not soggy and mushy. They were perfect! Everyone ate it in my family. Paired it with some homemade dinner rolls. Definitely will be making again!
Very good! Easy!!