by Diana Rattray
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.
The Meat
I like beef chuck for pot roast because the fat and connective tissue melt down over the long cooking time to make it remarkably tender. It will almost melt in your mouth! Other meat options for a delicious pot roast include brisket, shoulder steak, 7-bone chuck, chuck arm, rump roast, or bottom round. A lean roast is not a good choice for long, slow cooking.
Vegetables
The vegetables include rutabaga or turnip if you like. Or leave the rutabaga out and add an extra carrot or two. I didn’t add potatoes to this pot roast because I wanted to cook them separately and mash them. You can surround the roast with about 1 to 2 pounds of baby potatoes or chunks of red or Yukon Gold potatoes if you want to cook everything together and your slow cooker is large enough.
Broth and Seasonings
The red wine gives the juices and gravy (if you choose to make gravy) excellent flavor, but you can substitute with more beef broth if you like. The seasonings in this roast are simple: garlic, bay leaves, salt, and pepper. That’s it! If you want more depth of flavor, add about 1 teaspoon of dried thyme or a French or Italian seasoning blend. Or add flavor with a garnish of parsley, chives, or fresh thyme leaves.
Pair this delicious slow cooker pot roast with mashed potatoes, a crusty loaf of crusty bread or biscuits, or a salad or side of coleslaw. For wine, serve it with a glass of red wine, such as pino noir or cabernet.
Variations
- Arrange about 1 to 2 pounds of potato chunks or baby potatoes around the roast, if desired, and if the slow cooker is large enough.
- Garnish servings with fresh chopped parsley or chives.
- Add 1 teaspoon of Italian seasoning or a French blend, such as Herbes de Provence.
How to Store Pot Roast
- Refrigerate leftover pot roast in a covered container within 2 hours of removing it from the heat. Consume leftovers within 4 days.
- To freeze cooled leftover pot roast, slice or shred it and place it in an airtight freezer container or freezer bag. Label with the name and date and freeze for up to 3 months.
How to Serve Leftover Pot Roast
Here are a few ideas for using the leftovers:
- Add sliced or shredded pot roast to a toasted sub roll, spread with mayonnaise, add some provolone cheese, and heat under the broiler to melt the cheese.
- Add cold shredded pot roast to a salad.
- Use leftover pot roast in a casserole or add some to your mac and cheese.
- Combine leftover shredded pot roast with your favorite bbq sauce and serve it on toasted buns.
- Use it to make this Philly cheesesteak skillet.
Slow Cooker Pot Roast
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!
- Prep Time: 20 minutes
- Cook Time: 8 hours 10 minutes
- Total Time: 8 hours 30 minutes
- Yield: 8 servings 1x
- Category: Beef, Slow Cooker, One Pot Meal
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 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
- 1 lean beef chuck or top round pot roast, about 3 to 4 pounds 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
- 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 of beef broth and 1/2 cup of red wine, or add 1 cup of 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.
