Slow Cooker Pot Roast

Nothing is quite as comforting as a hearty, delicious pot roast dinner. This slow cooker pot roast couldn’t be easier! Browning the beef adds flavor, color, and fabulous texture to the finished pot roast. If you’re short on time, feel free to skip searing the beef. I like mashed potatoes on the side, but if you want an all-in-one meal, arrange some quartered red potatoes or about 1 1/2 pounds of baby potatoes around the roast.

Ingredient Notes

• Beef chuck roast: Well-marbled and becomes exceptionally tender after slow cooking.
• Other beef options: Brisket, shoulder steak, 7-bone chuck, chuck arm, rump roast, or bottom round. Avoid lean cuts for best texture.
• Rutabaga or turnip: Adds earthiness and subtle sweetness. Use more carrots if skipping rutabaga.
• Carrots, onion, and celery: Classic aromatics for flavor and sweetness.
• Garlic: Fresh cloves add savory depth.
• Bay leaves: Give a subtle herbal background note.
• Red wine: Adds rich, savory flavor to the broth and gravy. Use extra beef broth if you prefer no wine.
• Beef broth: Choose low sodium to control salt.
• Salt and pepper: Essential seasonings.
• Olive oil: For searing the beef and building flavor.
• All-purpose flour: Thickens the gravy at the end.

Steps to Make Slow Cooker Pot Roast

1. Add the rutabaga, onion, carrots, celery, garlic, and bay leaves to your slow cooker.
2. Brown the beef in olive oil in a skillet, seasoning with salt and pepper as you go.
3. Place the browned roast into the slow cooker. Deglaze the skillet with beef broth and red wine (or more broth), scraping up any browned bits, and add the liquid to the slow cooker.
4. Sprinkle the roast with remaining salt and pepper. Cover and cook on low until the beef is very tender.
5. Remove the roast and vegetables to a platter. Make the gravy by simmering the cooking juices and whisking in a flour-water mixture until thickened.
6. Serve the pot roast with vegetables and plenty of gravy.

Recipe Variations

• With potatoes: Arrange 1 to 2 pounds of potato chunks or baby potatoes around the roast.
• Herb twist: Add 1 teaspoon Italian seasoning or Herbes de Provence for more depth.
• Extra vegetables: Add mushrooms, parsnips, or pearl onions with the other vegetables.
• Wine-free: Use all beef broth instead of wine.
• Garnish: Top servings with fresh chopped parsley or chives.

Serving Suggestions

• Serve with creamy mashed potatoes and lots of gravy.
• Pair with crusty bread, buttermilk biscuits, or Yorkshire pudding.
• Add a green vegetable, such as steamed green beans, broccoli, or a crisp salad.
• Enjoy with a glass of red wine, such as pinot noir or cabernet.
• Use leftovers for sandwiches, casseroles, or a skillet hash.

Slow Cooker Pot Roast

Diana

Slow Cooker Pot Roast is the ultimate comfort food! The hearty crock pot beef makes a fantastic meal that will please even the pickiest eaters!

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Servings 8 servings

Calories 441

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Course Beef, One Pot Meal, Slow Cooker

Cuisine American

Prep Time 20 minutes minutes

Cook Time 8 hours hours 10 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Ingredients

  

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• 1 small rutabaga, peeled and diced
• 1 large onion, about 1 cup chopped
• 2 carrots, sliced or diced
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 3 1/2 pounds beef chuck , or top round pot roast, cut into 2 or 3 large chunks if necessary to fit
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup beef broth
• 1/2 cup dry red wine, or more beef broth

For the Gravy

• 1/4 cup cold water
• 4 tablespoons all-purpose flour

Instructions

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• Add the rutabaga, onion, carrots, celery, garlic, and bay leaves to a 4-quart to 7-quart slow cooker.
  
• Heat the olive oil in a large skillet over medium-high heat. Sprinkle the beef with some of the salt and pepper and brown it on all sides. It will take about 10 to 12 minutes to get a nice, crusty brown surface.
  
• Place the roast in the slow cooker, cutting it into large pieces if it is too large to fit in one piece. To the hot skillet, add 1/2 cup beef broth and 1/2 cup red wine, or 1 cup beef broth; place over medium heat and stir, scraping up any browned bits stuck to the bottom.

  Sprinkle the roast with the remaining salt and pepper, and then add the liquids from the skillet.
  
• Cook the pot roast on low for 8 to 9 hours, until very tender. Remove the roast and vegetables to a platter cover loosely with foil, and keep warm.
• Pour the juices left in the pot into gravy separator—if you don’t have 2 cups, add enough broth or water to make 2 cups—and then pour the defatted juices into a medium saucepan. Place the saucepan over medium-low heat.
• In a small bowl or cup, whisk the flour with the cold water until smooth. Whisk the mixture into the simmering beef liquids and continue to cook, stirring, until thickened. If too thick, add more broth or water. Taste and adjust the seasonings as needed.
  
• Serve the pot roast with the vegetables and gravy.
  

Nutrition

Calories: 441kcalCarbohydrates: 9gProtein: 39gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 137mgSodium: 530mgPotassium: 850mgFiber: 2gSugar: 3gVitamin A: 2621IUVitamin C: 9mgCalcium: 61mgIron: 5mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword pot roast recipe, slow cooker pot roast

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