by Diana Rattray
This pot roast is a great choice for an everyday meal, and it practically makes itself in the slow cooker. All you need to do is brown the pot roast, toss the onions in the hot skillet for a few minutes, and then throw it all together in the slow cooker. Set it to cook for 4 to 5 hours on high or 8 to 10 hours on low. It’s the perfect cold-weather meal to serve with homemade focaccia or some garlic bread.
The Italian seasoning adds a nice flavor to the broth, but you may change the flavor profile a bit with another combination. Use a French combination, such as fines herbes or herbes de Provence, or make your own combination with spices and herbs you like.
You can skip browning the beef, but that crusty caramelization really does add flavor to the juices. Condensation over the long cooking time can make the broth watery, so you might want to add some beef base or bouillon to the broth if you are making gravy with it.
Preparation Notes
Season the roast and sear it on all sides in a large skillet.
Sauté the onions and garlic; add the vegetables, onions, garlic, and seasonings to the roast with the beef broth.
Cover the slow cooker and cook for 8 to 10 hours on low or 4 to 5 hours on high. Prepare the gravy, if desired.
What cuts of beef are best for a pot roast?
Cuts from the chuck make excellent pot roasts. The collagen in a chuck roast break down over long cooking to produce a tender beef roast that practically melts in your mouth. Instead of a large pot roast, short ribs may be used in the recipe. Or choose a cut from the brisket, a rump roast, or bottom round.
How To Store Pot Roast
- Refrigerate leftover pot roast and vegetables within 2 hours of serving—eat within 3 to 4 days.
- To freeze, place the pot roast in an airtight container or resealable freezer bag and freeze for up to 3 months.
- Reheat the pot roast in a 350 F oven in a covered baking dish until it reaches 165 F in the center.
Our Best Slow Cooker Pot Roast Recipe
The slow cooker makes the most delicious, tender pot roast, and this is our favorite recipe. This one pot beef meal includes vegetables, with Italian seasoning adding amazing flavor!
- Prep Time: 25 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 25 minutes
- Yield: 8 servings 1x
- Category: Pot Roast, Slow Cooker Beef
- Method: Slow Cooker
Ingredients
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 3 pounds beef chuck roast
- 2 tablespoons oil
- 1 medium onion, peeled and sliced
- 4 carrots, peeled and cut into 1-inch pieces
- 1 1/2 to 2 pounds baby potatoes, rinsed
- 4 cloves garlic, chopped
- 1 bay leaf
- 1 1/2 teaspoons Italian seasoning (I use Gryffon Ridge Tuscany Sunset)
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons cornstarch, optional
- 1 teaspoon beef base, optional
- Splash red wine, optional
Instructions
- Generously season the roast with salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Add the beef and cook for about 10 minutes while turning to brown all sides. You should have a nice crust on the meat—this adds flavor to the meal.
- Place the beef in the slow cooker. Add the sliced onions and minced garlic to the skillet and cook while stirring for about 2 minutes, just until softened.
- Add the onions and garlic to the beef in the slow cooker. Arrange the potatoes and carrots around the beef.
- Add the bay leaf and sprinkle with Italian seasoning, then add the beef broth.
- Cover and cook on low for 8 to 10 hours or on high for about 4 to 5 hours.
- To make gravy, remove the beef and vegetables to a bowl or platter and keep warm.
- Put the liquids in a gravy separator and pour the defatted liquids into a saucepan. Bring to a boil and reduce by about 1/4 to 1/3. Reduce the heat to low.
- Combine the cornstarch with an equal amount of cold water and stir until smooth. Stir the cornstarch slurry into the liquids and simmer, stirring, until thickened. If desired, add some beef base for beefier flavor and a splash of red wine. Taste and adjust the seasonings.
- Serve the beef and vegetables with the gravy.
