This crock pot pot roast is the kind of meal that makes the whole house smell incredible all day long. Set it in the morning and come home to a fall-apart tender roast with perfectly cooked veggies and a rich, savory broth ready to turn into gravy. It honestly does not get easier than this.
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Ingredients for Crock Pot Pot Roast
Over the years I have tested a lot of slow cooker roast recipes, and this ingredient list is exactly what gets the best result every time. A good chuck roast with solid marbling is the key to that melt-in-your-mouth texture. I always buy mine from the butcher counter when I can, and I ask them to trim the excess fat but leave some for flavor.
- 3 to 4 pound chuck roast (fat trimmed) – I recommend a roast with good marbling for the best texture
- 3 tablespoons olive oil
- 1 yellow onion (cut into 1/2-inch slices)
- 6 cloves garlic (smashed)
- 2 tablespoons tomato paste – Pro tip: this deepens the color and richness of the gravy
- 2 teaspoons brown sugar
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 2 teaspoons Worcestershire sauce – In my experience, this is the secret to incredible depth of flavor
- 32 ounces beef stock
- 2 pounds carrots (peeled and cut into 2 to 3-inch pieces)
- 2 pounds baby gold potatoes (halved if large) – My preference is baby gold or baby red potatoes for even cooking
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 bay leaves
- 3 tablespoons cornstarch (optional, for gravy)
- Kosher salt and fresh cracked pepper
- Fresh chopped parsley for garnish
Step-by-Step Instructions
In my experience, the sear is the step most people want to skip, and it is the one step you absolutely should not skip. It builds a crust on the outside of the roast that locks in juices and creates a deeper, richer flavor base for the entire dish. Here is how to make it perfectly.
Step 1: Heat olive oil in a large saute pan or cast iron skillet over medium-high heat. Pat the roast completely dry with paper towels, then season generously on all sides with Kosher salt and fresh cracked black pepper.
Step 2: Sear the roast in the hot pan on all sides, including the edges, cooking about 4 to 5 minutes per side until a deep brown crust forms. Transfer directly to your 6 to 7 quart slow cooker.
Step 3: Without wiping out the pan, reduce heat to medium. Add the sliced onion with a couple pinches of salt and pepper. Cook, stirring occasionally, for about 4 minutes until softened and starting to pick up color.
Step 4: Add the garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and another couple pinches of salt and pepper. Stir and cook for about one minute until fragrant.
Step 5: Pour in the Worcestershire sauce and a couple splashes of beef stock. Scrape up all the browned bits from the bottom of the pan, those bits are pure flavor.
Step 6: Transfer the onion and garlic mixture into the slow cooker. Add the carrots and potatoes around the roast, then pour in the remaining beef stock. Season with a few more pinches of salt and pepper. Nestle in the fresh thyme, rosemary, and bay leaves.
Step 7: Place the lid on and cook on high for 5 to 6 hours or on low for 8 to 10 hours, until the roast shreds easily when pulled with two forks. Check after 5 hours on high or 8 hours on low, since every slow cooker runs a little differently.
Step 8 (Optional Gravy): Strain the cooking liquid into a saucepan over medium heat. Whisk together 3 tablespoons cornstarch with 3 tablespoons cold water until smooth, then stir the slurry into the simmering broth. Cook, stirring frequently, for a few minutes until the gravy reaches your preferred thickness. Season to taste with salt and pepper.
Step 9: Garnish the roast with fresh chopped parsley and serve with the gravy poured over everything.
Perfect Pairings: What to Serve with Crock Pot Pot Roast
Pot roast is rich, hearty, and deeply savory, so the best sides either complement those big flavors or add a little brightness and contrast. Here are my favorite ways to round out this dinner.
Garlic Butter Beef Bites and Potatoes: If you are feeding a crowd or want an extra protein boost on the side, these garlic butter beef bites pair beautifully with the slow cooker flavors and come together in under 30 minutes.
Red Wine Braised Beef Stew with Potatoes and Carrots: On nights when you want a second hearty beef dish option or a comparable meal to plan alongside pot roast, this red wine braised stew uses similar ingredients and delivers equally comforting results.
Roasted Potatoes with Baked Feta and Garlic: When you want a side that feels a little elevated, these roasted potatoes with creamy baked feta add a salty, crispy contrast that balances the richness of the pot roast beautifully.
Honey Glazed Carrots and Green Beans: A fresh vegetable side brings color and brightness to the plate. The natural sweetness of the honey glaze echoes the brown sugar notes in the roast without competing with the flavors.
Easy Vegetable Soup: Leftover pot roast broth is liquid gold. Ladle it into a simple vegetable soup the next day and you have an entirely new dinner with almost no work.
Homemade Cheesy Breadsticks: Nothing soaks up that slow cooker gravy better than soft, cheesy breadsticks. My family reaches for these every single time we have pot roast.
Slow Cooker Garlic Butter Beef with Potatoes: Another slow cooker classic that works great as a meal prep companion. Make both on the same day and you are set for the whole week.
How to Store and Reheat Leftover Pot Roast
Store leftover pot roast and vegetables in an airtight container with the juices or gravy for up to one week in the refrigerator. I recommend keeping the meat submerged in liquid so it stays moist and does not dry out overnight.
For the freezer, portion the shredded beef into the juices or gravy in a freezer-safe airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat, add the shredded beef, broth or gravy, and veggies to a saucepan over medium heat and warm through, stirring occasionally. Season to taste with salt and pepper before serving. Pro tip: the flavor gets even better on day two, so this one is absolutely worth making ahead.
FAQs
Can I cook crock pot pot roast on high instead of low?
Yes. Cook on high for 5 to 6 hours or on low for 8 to 10 hours. High heat works great when you are short on time, though low and slow produces a slightly more tender, fall-apart result.
Do I have to sear the roast before putting it in the slow cooker?
You do not have to, but I strongly recommend it. Searing creates a browned crust that adds deep, savory flavor to the whole dish. It only takes about 15 minutes and makes a noticeable difference in the final result.
What cut of beef is best for crock pot pot roast?
Chuck roast is the best choice because of its fat marbling and connective tissue, which break down during long, slow cooking to create a tender, juicy texture. Bottom round roast, shoulder roast, brisket, and short ribs also work well.
Crock Pot Pot Roast (with Gravy!)
Ingredients
Equipment
Method
- Heat olive oil in a large saute pan or cast iron skillet over medium-high heat.
- Pat the roast completely dry with paper towels. Season generously on all sides with Kosher salt and freshly cracked black pepper.
- Add the roast to the hot pan and sear on all sides, including the edges, cooking about 4 to 5 minutes per side until a deep brown crust forms. Transfer to the slow cooker.
- Without wiping out the pan, reduce heat to medium. Add the sliced onion with a couple pinches of salt and pepper. Cook, stirring occasionally, for about 4 minutes.
- Add the garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and another couple pinches of salt and pepper. Stir and cook for about 1 minute until fragrant.
- Add the Worcestershire sauce and a couple splashes of beef stock to the pan. Scrape up all the browned bits from the bottom.
- Transfer the onion and garlic mixture into the slow cooker. Add the carrots and potatoes around the roast. Pour in the remaining beef stock. Season with salt and pepper. Nestle in the fresh thyme, rosemary, and bay leaves.
- Place the lid on and cook on high for 5 to 6 hours or on low for 8 to 10 hours, until the roast shreds easily. Check after 5 hours on high or 8 hours on low.
- To make gravy: strain the cooking liquid into a saucepan over medium heat. Whisk together 3 tablespoons cornstarch with 3 tablespoons cold water until smooth, then stir the slurry into the simmering broth. Cook, stirring frequently, for a few minutes until thickened to your liking. Season to taste.
- Garnish the roast with fresh chopped parsley and serve with gravy.
