Home » Recipes » Method » Crockpot Recipes » Crockpot Pot Roast

Crockpot Pot Roast

This crockpot pot roast is seriously the best you’ll ever taste! Fall-apart-tender beef, hearty potatoes, and veggies are cooked low and slow in a rich beef gravy. The ultimate set-it-and-forget-it comfort food dinner made easy!

Why This Is The Best Crockpot Pot Roast Recipe

Looking for a cozy and comforting meal that’s easy to make and feeds a crowd? Look no further than this rich and tender crockpot pot roast recipe! Here’s why you’ll love it:

  • Tender and Juicy: Cooking the roast low and slow, creates fall-apart tender beef and vegetables that practically melt in your mouth!
  • Gravy: The beef and vegetables simmer in the rich and thick, homemade beef gravy, allowing them to absorb all the flavor.
  • Easy: All you need to do is season the roast, chop the veggies, and whisk the sauce. Then, dump everything in the crockpot and let it do it’s magic.
  • Comforting: Slow cooker pot roast is the perfect hearty, stick-to-your-ribs kind of dinner most of us crave during the colder months. Each bite is more comforting than the last!

Looking for more easy and hearty beef dinners? Try our crockpot beef stew, easy instant pot beef tips or this classic stovetop beef stew!

Ingredients for crockpot pot roast recipe arranged in bowls on a marble countertop, from top to bottom: broth, roast, potatoes, mushrooms, carrots, pepper, thyme, garlic powder, onion powder, garlic, onion, cornstarch and Worcestershire sauce.

What You’ll Need

A beef roast, some veggies and pantry staples are all you need! Scroll down to the recipe card for exact amounts.

  • Roast: We used chuck roast for this recipe, but you can also use a different cut of meat like brisket or bottom round roast.
  • Vegetables: Potatoes, carrots, yellow onion, garlic and mushrooms.
  • Beef Broth: Use a bone broth for even more intense beef flavor.
  • Worcestershire Sauce: Adds a rich umami flavor to the beef and gravy.
  • Seasonings: Garlic powder, onion powder, oregano, thyme, salt, and pepper.
  • Cornstarch: This helps thicken the gravy at the end.
Shredded tender and juicy slow cooker pot roast with veggies and gravy on a serving platter.

How to Make Pot Roast in the Crockpot

Making this slow cooker pot roast recipe is super easy and hassle-free! Scroll down to the recipe card for full detailed instructions. 

  • Season: Season all sides of the roast and place it in a 6 or 7 quart crockpot. Surround it with all your veggies (except the mushrooms).
  • Gravy: Whisk together the beef stock, Worcestershire sauce, and all the seasonings. Pour it over the roast.
  • Cook: Place the lid on the crockpot and cook on low for 7 to 8 hours or on high for 6 to 7 hours, until beef is fork tender.
  • Thicken: 15 minutes before you’re ready to serve, whisk together cornstarch and water and stir it into the crockpot.
  • Serve: Add the mushrooms, replace the lid on the crockpot, and cook for another 10 to 15 minutes. Serve and enjoy!
Fully cooked crockpot pot roast.

Tips for Success

This recipe is pretty foolproof, but here are a few tips and tricks to give you the best results:

  • Roast: Look for a roast that is between 2 to 3 pounds and has marbling running through it. The fat is what creates a juicy and tender pot roast.
  • Sear The Roast: If you want to increase the beef flavor, you can sear the roast before adding it to the crockpot. We have tested it both ways and we can’t tell a difference!
  • Veggies: Cut the vegetables in similar sizes so they cook evenly. We tend to like larger, chunky cuts of vegetables in a pot roast as they retain their texture better. Aim for just slightly bigger than bite sized.
  • Potatoes: Use russet, yukon gold potatoes or red potatoes, and if you like them peeled, peel them. We usually don’t peel our potatoes – just rinse and chop! If you prefer to serve your pot roast with mashed potatoes, skip adding the potatoes to the crockpot.
  • Cook on Low: The longer you slow cook this roast the better and more tender it becomes. We recommend cooking on low unless you have a big time crunch.
  • Make Ahead: Fully cook the roast, but do not add the cornstarch or mushrooms. Instead, let the roast cool in the crockpot. Transfer the whole crockpot to the fridge for up to 48 hours. 1 hour before you want to serve, reheat over high for 45 minutes, stirring occasionally until warmed through. Then finish the dish with the cornstarch slurry and mushrooms as directed.
A plate of shredded pot roast, veggies, and bread.

What to Serve With Crockpot Roast and Potatoes

Pot roast is a hearty and delicious main course and side all in one! You don’t technically need to serve it with anything, but here are a few ideas:

Spooning gravy over crockpot roast and potatoes

Can I Store and Reheat Leftovers?

One of the best things about this crock pot roast recipe is that it makes great leftovers! Here’s how to store them:

  • Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
  • Reheat: The microwave is quickest way to reheat pot roast. Place a paper towel over the bowl and heat for 2 to 3 minutes, giving it a good stir in the middle.
  • Freeze: Leftovers can be frozen in an airtight container for up to 3 months. Just remember, veggies and potatoes can get a little mushy after being frozen. Thaw the roast overnight in the fridge before reheating.
Taking a bite of pot roast.

More Easy Crockpot Recipes

Close up of a bowl of crockpot pot roast with bread.
4.7 from 3 votes
Print Pin Recipe
Yield: 6 servings

Crockpot Pot Roast Recipe

Easy crockpot recipes will never go out of style, and this Crockpot Pot Roast is one of the best you'll ever taste! Fall-apart-tender beef, hearty potatoes, and veggies are cooked low and slow in the most amazing rich beef gravy. The ultimate set-it-and-forget-it meal!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes

Ingredients

  • 2.5 pounds chuck roast
  • 1 pound potatoes, diced
  • 3 carrots, peeled and sliced
  • 1 medium yellow onion, diced
  • 1 cup beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon minced garlic
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 8 oz sliced mushrooms

Instructions 

  • Season the roast with salt and pepper and place in a 7 quart crockpot. Add the potatoes, carrots and onion around the roast.
  • In a small bowl, whisk to combine the beef stock, Worcestershire Sauce, minced garlic onion powder, oregano and thyme. Pour over the roast and vegetables.
  • Place the lid on the crockpot and cook on low for 7 to 8 hours, or on high for 6 to 7 hours. (Slower cook time is best for extra tender beef!)
  • 15 minutes before you are ready to serve, whisk to combine 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl. Pour the slurry into the crockpot and stir until blended.
  • Add the mushrooms and replace the lid. Cook for an additional 10 to 15 minutes, until gravy is thickened. Serve warm!

Notes

Store: Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat: The microwave is quickest way to reheat pot roast. Place a paper towel over the bowl and heat for 2 to 3 minutes, giving it a good stir in the middle.
Freeze: Leftovers can be frozen in an airtight container for up to 3 months. Just remember, veggies and potatoes can get a little mushy after being frozen. Thaw the roast overnight in the fridge before reheating.
Make Ahead: If you need to prepare this ahead, fully cook it but do not add the cornstarch or mushrooms. Instead, let the pot roast cool in the crockpot then transfer the whole crockpot to the fridge for up to 24 hours. 1 hour before you want to serve, reheat over high for 45 minutes and then finish the dish with the cornstarch slurry and mushrooms as directed.
Sear The Roast: If you want to increase the beef flavor, you can sear the roast before adding it to the crockpot. We have tested it both ways and we can’t tell a difference!
Veggies: Cut the vegetables in similar sizes so they cook evenly. We tend to like larger, chunky cuts of vegetables in a pot roast as they retain their texture better. Aim for just slightly bigger than bite sized.
Potatoes: Use russet, yukon gold potatoes or red potatoes, and if you like them peeled, peel them. We usually don’t peel our potatoes – just rinse and chop! If you prefer to serve your pot roast with mashed potatoes, skip adding the potatoes to the crockpot.

Nutrition

Serving: 1 serving, Calories: 455kcal, Carbohydrates: 25g, Protein: 40g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 130mg, Sodium: 725mg, Potassium: 1358mg, Fiber: 4g, Sugar: 5g, Vitamin A: 5140IU, Vitamin C: 19mg, Calcium: 81mg, Iron: 6mg

Let Us Know What You Think!

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top