Last updated on October 12th, 2021 at 03:03 pm
Is it legal to call this a pot roast if it is cooked in the slow cooker? Should it have a different name since it isn’t in a pot? Is a Crockpot a pot? Pot is in the name, after all. Whatever its called, this Crockpot pot roast recipe will make a full meal while you are at work or otherwise occupied.
It will take some prep work ahead of time to get everything set, but it is worth it for the end result. And it can be ready for whenever your family wants to sit down for dinner. This is one of those dinners that I keep going back to get more, even when I know I am full. It is too tasty!
Though there are a lot of roast options out there, I recommend going with a good marbled chuck roast. This will get you that fall-apart tender roast. Bottom round, top round, and brisket roasts can also be used. Your results may vary with those other cuts.
Either way, make sure you opt for a quality piece of meat as it will be reflected in your final results.
For the vegetables, I go with the typical carrots, potatoes, and onion. These are sturdier vegetables that take on the flavors of the beef. The carrots and onions help add a touch of sweetness. The potatoes just soak up that broth and become a smooth, salty treat.
But you can choose to replace any of the vegetables with ones that you think would work well. Make sure they can stand up to the long cook time without turning to mush. It isn’t pleasant for anyone. They need to have a little bit of a bite to them still when they’re done cooking.
Prepping the Crockpot Pot Roast
The biggest effort in prepping this meal is washing and chopping all of the vegetables. If you are planning on getting this meal in the slow cooker before leaving your house for the day, then you may want to tackle the vegetables the night before. Just wash, slice, and store them in the fridge. The next morning they’re ready to go with no effort.
To prepare everything in the morning, salt and pepper the roast and give it a good sear. This helps add some flavor and color for the final roast. Just look how good the roast looks with just a quick sear. Then just toss everything into the Crockpot and you’re good to go. Set it and forget it for many hours.
My recommendation for this Crockpot pot roast recipe is to try and build a sort of bed of one layer of vegetables, then place the roast on top off that layer and fill in around it with the remaining vegetables. I then pour in the liquids, add the seasonings, and top the roast itself with the halved garlic. See image below for reference:
Once it is done cooking, you can make a gravy. I love gravy. My wife does not. Her loss.
It is a velvety-smooth sauce that gives you a full punch of the roast flavor because we use some of the liquid that distilled in the bottom of the Crockpot to make the gravy. It starts out with a quick roux, to which we add the drippings and some beef broth. What’s not to love?
While we were still living in Texas, we had a smaller pantry. So I guess not everything was bigger in Texas (though most things were…). And we ended up keeping our Crockpot on the floor of the pantry under the lowest shelf.
I do not remember exactly how, and nobody is naming any names or pointing any fingers, but the lid of the Crockpot broke. Shattered, to be exact. Just the top handle, the metal ring and a pile of glass were left. We kept it for a while, thinking we would just buy a new lid. But we never got around to that.
Eventually, I saw a sale, did a little (or a lot) of research, and decided to upgrade. With the advent of the InstantPot, Crockpot had to step up their game. So I ended up getting this rather large multi-cooker Crockpot when it was on sale. It is a 10-quart beast that is round instead of its usual oval shape.
And I love it. It has so many functions. I was able to sear the roast right in the multi-cooker. One less thing to clean. It is a very large one, though I do think they offer a few other sizes as well.
You can also opt to use slow cooker liners to make for easy clean-up. My wife’s family endearingly calls them Crockpot condoms. So take that as you will.
But when everything is done cooking and you’ve eaten every last morsel, you can just pull that bag out, toss it, and put the slow cooker away. They are made to be safe for heat and food.
So, go find yourself a chuck roast and make this Crockpot pot roast recipe today.
Beef Pot RoastCourse: DinnerDifficulty: Easy
A perfect meat and potatoes meal that is hands-off while the slow cooker does all the heavy lifting
3 to 4 pound beef chuck roast
2 teaspoons salt
1 teaspoon pepper
1 tablespoon olive oil
1 large onion
5 large carrots
5 large potatoes
4 cloves garlic, halved
2 and 1/2 cups beef broth
1/4 cup red wine vinegar
1/2 tablespoon Worcestershire sauce
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon smoked paprika
2 tablespoons butter
4 tablespoons flour
1/2 cup drippings from the roast in the slow cooker
1 to 2 cups beef broth
- Cook the Roast
- Slice the carrots, potatoes, and onion into 1 to 2-inch pieces
- Evenly coat the roast with salt and pepper
- Sear both sides of the roast until browned for 3 to 4 minutes in the olive oil in a pan on medium-high heat or in your slow cooker if it has that function
- Add the roast and the sliced carrots, potatoes and onion to the slow cooker
- Add remaining ingredients to the slow cooker
- Cook on low 8 to 10 hours (recommended), or on high for 4 to 5 hours until roast and vegetables are tender
- Either make the gravy following the instructions below, or serve
- Make the Gravy
- About 10 minutes before you are ready to eat, melt the butter in a pan on medium heat
- Scoop out the 1/2 cup of the liquid from the bottom of the slow cooker with the roast
- Add the 1/2 cup drippings and the flour to the pan and stir for 3 to 5 minutes until flour has fully incorporated
- Whisk in 1 to 2 cups broth to reach the desired gravy consistency, then salt and pepper to taste
- Serve the roast, topped with gravy
- For super-easy cleanup, use a slow cooker liner – once the meal is done you can grab the bag and throw it out.