CrockPot Beef Pot Roast

This EASY scratch-made Crock Pot Beef Pot Roast is made with common pantry ingredients! This ultimate one-pot meal is so flavorful and takes just 10 minutes of preparation! You’ll love this delicious no-fuss method of cooking Beef Pot Roast in your crockpot!

Crock Pot Pot Roast Main

This is a classic slow-roasted pot roast recipe adapted for the crockpot. One classic dish my Mom always made in the winter months was Yankee Pot Roast.

Crock Pot Pot Roast creates its own gravy while it cooks – perfect for lazy winter days! Instead of cooking whole small red or new potatoes or quartered Russet or Yukon Gold potatoes with the roast, we add carrots, onions, and mushrooms then we serve with mashed potatoes to soak up all that delicious gravy.

 The red wine in the sauce lends a gorgeous depth of flavor to the gravy, but if you prefer not to cook with wine, substitute the same amount of beef broth in its place.

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Crock Pot Beef Pot Roast Ingredients and Tools:

To make this pot roast recipe, you will need:

  • Chuck Roast: Chuck roast is absolutely the best cut for this application. I would not choose any other cut. Look for one with good marbling.
  • Cooking Oil: Any quality cooking oil will do. There’s no need for extra-virgin olive oil here since we are just searing the meat.
  • Onions: I most often use pearl onions, but a large onion may be peeled and quartered.
  • Carrots: Whole cut into 2 inch pieces work best for texture but you can also use baby carrots.
  • Mushrooms: I prefer Baby Bella, but white button mushrooms also work well.
  • Garlic: Whole or minced, it’s up to you. I prefer the flavor of fresh garlic over any jarred minced garlic.
  • Red Wine: Many good red wines are available pair well with pot roast. Among the most widely available are Cabernet Sauvignon, Merlot, Pinot Noir, and Zinfandel.
  • Bay Leaves: I use 2 but you can use more or less based on your taste preferences.
  • Parsley: Fresh flat-leaf Italian parsley is my favorite.
  • Thyme: I use about 5 springs of fresh thyme.

Optional Gravy Thickener-

  • Corn Starch/ All-Purpose Flour: For gluten-free, use cornstarch or other gluten-free thickening agents. Otherwise, if you prefer to use all-purpose flour for a non-gluten-free recipe, that will be perfectly acceptable with this recipe as well.

Optional Serving Garnishes-

  • Freshly Chopped Parsley: Fresh herbs really do well to brighten the flavors of this heavy dish. I prefer freshly chopped flat leaf parsley but chives, or lemon thyme also work well in this dish.

You will also need:

  • CrockPot: I use a CrockPot brand Choose-A-Crock Programmable Slow Cooker (affiliate link) that comes with multiple inserts (6 quart/4 quart/2 x 1.5 quart) so I can select which size I need for the recipe I’m making. Today, we are using the 6-quart insert and this recipe fills it right to the top.
  • Meat Thermometer: I’m a big advocate of cooking thermometers.  To have an accurate check on the doneness of your pot roast, I recommend investing in a quality digital cooking thermometer.  These are very easy to use and ensure that your food is neither over or under-cooked.  I recommend these thermometers and in fact – I do own both of these thermometers for different applications.
    • Remote Digital Thermometer (affiliate link): I love this one because it can be used inside of the oven, grill, crock pot, or smoker. Simply place the probe into the thickest part of the meat and close the lid. With the wireless, portable transponder, I can carry that around and know exactly what temperature the meat is from basically anywhere in my house or outdoors.
    • Digital kitchen thermometer (affiliate link): this is a basic digital thermometer I have owned and used for several years. I find  the digital series of thermometers much easier to use and more accurate than classic-read meat thermometers.
a photo of the ingredients for crock pot pot roast

How to make slow cooker pot roast:

  • Bring the Chuck Roast to room temperature.  Just like other meats, bring your chuck roast out of the fridge and let it rest out on the counter for about 60 minutes to come to room temperature.  This promotes even cooking.
  • Trim any large amounts of excess fat: As a rule, you want a well-marbled chuck roast as those become the most tender in theslow cooker. So trim only large amounts of excess fat. Trimming it too lean will result in a dry roast.
  • Season the meat and sear.  Place the chuck roast on a platter or piece of foil. Brush the top and sides with a little olive oil.  Sprinkle the tops with salt and pepper (more or less to taste) and gently massage it in. Heat a large skillet over medium-high heat and sear the roast on all sides. Transfer to the bottom of the slow cooker. Deglaze the pan and add the juices into the slow cooker.
  • Layer in the vegetables.  Layer the herbs and vegetables into the slow cooker.
  • Cover and Cook. Place the lid on the slow cooker and cook. Check the internal temperature of the pot roast after the appropriate cooking time to make sure it is done. If you are using an instant-read thermometer, insert it into the thickest part of the roast somewhere near the end of the cooking time. The final internal temperature, according to the USDA, for a medium-rare pot roast should be around 145 degrees F after 15 to 20 minutes of standing time. The final internal temperature for a medium-done pot roast should be around 160 degrees after 15 to 20 minutes’ standing time.
  • Serve Immediately.  Coarsely shred the meat and serve immediately. Top with pan gravy
 
a crock pot filled with the ingredients for crock pot pot roast

 Pot Roast FAQ:

How much is a portion of Beef Pot Roast? When serving up pot roast, we calculate 6 -8 ounces of meat per person served with the accompanying vegetables and mashed potatoes for a typical boneless chuck roast.
 
Can I cook more/less than the recipe indicates? To ensure a tender roast without overcooking, check it with a remote digital meat thermometer at the minimum cook time depending on the temperature setting.
 
Why is my pot roast tough? Cooking at a higher temperature for a shorter time will result in tough meat. Chuck roast is a generally a tough cut of meat that is best after a slow braising in the slow cooker for 8 or more hours.
 
Is a Chuck Roast the same as a Pot Roast? Yes, a chuck roast is a pot roast.  There are other cuts of meat that people use for pot roasts.  If you want the BEST pot roast, choose a chuck roast of a decent size and then follow this recipe exactly.
 
What is the best way to thaw a whole chuck roast? Chose one of the below methods for defrosting meat.
  • A whole chuck roast will take up to 24 hours to thaw in the refrigerator.
  • You may opt for the cold water bath method of thawing, this will take 6+ hours.
  • Cook from frozen. According to the USDA, this method is safe. Plan on adding and extra 50% on the cooking time
    • According to the  USDA, “perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours”
How should I store leftovers? Store leftovers in an airtight container or zip top bag in the refrigerator for up to 3 days.
 
How do I reheat leftovers? Reheat leftovers in a sauce pot over medium-low heat. You may need to add a little water to loosen up the gravy. You may also choose to reheat on 50% power at 1 minute intervals stirring in between additions of time.
 
Can I freeze leftovers? Yes, you can freeze this dish. Place cooled roast in a freezer safe container or zip top bag and freeze for up to 3 months. Thaw in the refrigerator overnight.
 
How Can I repurpose Leftovers? My favorite way is to make open-faced beef and gravy sandwiches. But you can always try this Beef and Noodles from Belle  of the Kitchen or this Easy Pot Roast Soup from Reluctant Entertainer.
 
a bowl of crock pot pot roast served on top of mashed potatoes and gravy
 
 

What to serve with Beef Roast:

The beauty of pot roast is that it’s basically a one pot meal. If you choose, you can cook small potatoes in with the pot roast for a true one-pot meal. We prefer to make mashed potatoes to sop up all that fabulous gravy! 

As a side we serve this with Apple Pecan Blue Cheese Salad with Apple Vinaigrette Dressing.

 

a forkful of tender cooked pot roast
 
 

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©Kitchen Dreaming by KitchenDreaming.com

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Crock Pot Pot Roast

Ronda Eagle | Kitchen Dreaming
This Scratch-Made Crock Pot Pot Roast is Dairy-Free, and Gluten-Free and contains No condensed soup mixes making it Low Sodium. This flavorful meal takes just 10 ingredients! You will love this delicious no-fuss method of cooking Pot Roast in your crock pot!
5 from 4 votes
Prep Time 10 mins
Cook Time 8 hrs
Course Dinner
Cuisine American
Servings 13 servings
Calories 372 kcal

Ingredients
  

  • 5 lb Chuck Roast [See Note 1]
  • 1 tablespoon cooking oil like olive oil or canola
  • 1 tsp Salt & Pepper each, more or less to taste
  • 1 cup Red Wine [See Notes 2 & 3]
  • 2 large whole sweet onions cut into 1-inch pieces or 1 bag of whole pearl onions
  • 2 tbsp Garlic minced
  • 8 oz White Button Mushrooms halved or sliced
  • 1 lb Carrots whole, cut into 2-inch pieces
  • 1 cup Beef broth low sodium

Fresh Herb (Bouquet Garni):

  • 5 sprigs Fresh thyme
  • 5 sprigs Fresh parsley
  • 2 Bay leaves

Optional Gravy Thickener:

  • 3 tbsp cornstarch [See Note 4]
  • 6 tbsp cold water

Optional Serving Garnishes:

  • fresh chopped parsley

Instructions
 

  • Prepare the Roast. Season the chuck roast with salt and pepper. If you are watching your sodium, omit the salt or go light-handed. Heat a large skillet over medium-high heat. Then add 1 tablespoon of olive oil.
    Place the meat in the pan and sear it for about a minute on all sides. Remove the roast from the skillet and place into the bottom of the slow cooker. This step gives the meat a great color and depth of flavor later on so be sure not to skip it!
    With the burner still on high, add the onions and garlic along with the red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up! When the bottom of the pan is de-glazed, add the juices to the crock pot.
    Add the cornstarch into the cold water and stir into a lump-free slurry. Add the cornstarch mixture along the edges of the crock pot along with 1 cup beef broth. The liquid should be about halfway up the sides of the chuck roast.
    Place the bouqute garni of fresh herbs on top of the roast.
    Cover and cook on LOW for 4 hours.
  • Add the Vegetables. After 4 hours have passed, add the carrots and mushrooms. Cover and continue cooking on low for another 4 hours.
  • Check the Temperature: Check the internal temperature of the pot roast to make sure it has reached its final cooking temperature by inserting the thermometer into the thickest part of the roast. [See Note 5]
    The final internal temperature, according to the USDA, for a medium-rare pot roast should be around 145 degrees F after 15 minutes of resting time. The final internal temperature for a medium-done pot roast should be around 160 degrees after 15 minutes resting time.
    Remove bay leaves, parsley, and thyme sprigs. Move the roast and vegetables to a large serving platter to rest for 15 minutes. While the meat rests, prepare the gravy.
  • Other Notes: If the gravy is still too thin, repeat thickening with an additional amount of cornstarch slurry. If the gravy becomes too thick, thin with some additional beef broth or water.
    Taste and adjust salt and pepper, if necessary.
  • Serve. Coarsely shred the meat and serve on top of mashed potatoes. Top with pan gravy.

Notes

  1. Choose a roast well-marbled with fat. This roast will be the most tender and juicy as the roast slowly cooks breaking down the connective tissue.
  2. Red wine may be substituted with unsalted beef cooking stock.
  3. Chose a red wine you would drink like Cabernet Sauvignon, Merlot, Pinot Noir or Zinfandel.
  4. For gluten-free, use cornstarch or other gluten-free thickening agents. Otherwise, if you prefer to use all-purpose flour for a non-gluten-free recipe, that will be perfectly acceptable with this recipe as well.
  5. Cooking time will depend on the actual weight of your chuck roast, the marbling in the meat, and if you are cooking fresh, thawed, or a frozen roast. See FAQ’s.
  6. Nutritional notes: Sodium shown in the nutrition label is calculated with 1 tsp of salt. Adding extra salt will increase this value. Pot Roast FAQ:
    How much is a portion of Beef Pot Roast? When serving up pot roast, we calculate 6 -8 ounces of meat per person served with the accompanying vegetables and mashed potatoes for a typical boneless chuck roast.
     
    Why is my pot roast tough? Cooking at a higher temperature for a shorter time will result in tough meat. Chuck roast is a generally a tough cut of meat that is best after a slow braising in the slow cooker for 8 or more hours.
     
    Is a Chuck Roast the same as a Pot Roast? Yes, a chuck roast is a pot roast. There are other cuts of meat that people use for pot roasts.  If you want the BEST pot roast, choose a chuck roast of a decent size and then follow this recipe exactly.
     
    What is the best way to thaw a whole chuck roast? Chose one of the below methods for defrosting meat.
    • A whole chuck roast will take up to 24 hours to thaw in the refrigerator.
    • You may opt for the cold water bath method of thawing, this will take 6+ hours.
    How should I store leftovers? Store leftovers in an airtight container or zip top bag in the refrigerator for up to 3 days.
     
    How do I reheat leftovers? Reheat leftovers in a sauce pot over medium-low heat. You may need to add a little water to loosen up the gravy. You may also choose to reheat on 50% power at 1 minute intervals stirring in between additions of time.
     
    Can I freeze leftovers? Yes, you can freeze this dish. Place cooled roast in a freezer safe container or zip top bag and freeze for up to 3 months. Thaw in the refrigerator overnight.

Nutrition

Serving: 1servingCalories: 372kcalCarbohydrates: 8gProtein: 34gFat: 21gSaturated Fat: 9gCholesterol: 120mgSodium: 341mgPotassium: 727mgFiber: 1gSugar: 2gVitamin A: 4725IUVitamin C: 3.3mgCalcium: 47mgIron: 3.9mg
Tried this recipe?Let us know how it was!

19 thoughts on “CrockPot Beef Pot Roast”

  1. I was looking for a pot roast recipe that didn’t use any canned soups because of my grandson’s allergies. Made it tonight and I will say it is the best roast I have ever had! Easy and delicious!

    Reply
  2. It says to use the stock to deglaze but do we add more stock to cover the meat and veggies and potatoes? Seems like very little liquid.

    Reply
  3. Made an easy crock pot dinner for a work night. Served over some leftover mashed potatoes from Sunday dinner. Glad to find something not using packaged soup mix. Hubby and I enjoyed it

    Reply
  4. I was looking for a pot roast recipe that didn’t require any premade soup mixes and came across yours. thought I would try yours on for size. I took several liberties with it as I used what I had on hand. I have an intolerance to pretty much every gluten free ingredient that can be used for baking and thickening, so I used some arrow root, coconut flour, and almond flour to coat my chuck roast. I threw in sweet potato, carrots, onion, beets, celery and 1 finely chopped fennel stalk. To deglaze pan, I used a balsamic, white wine, and chix stock reduction, to which I added some Dijon and horseradish mustards, and finely chopped garlic…the reduction was expiremental,, but turned out having a beautiful finish. The next time I have red wine and mushrooms, I will follow your recipe, as it was written nicely and some of the extra steps taken make the world of difference when using a slow cooker

    Reply
  5. Just made this for dinner and was delicious!! I opted to sear the roast in coconut oil instead of olive oil and swapped corn starch for con flour as that’s what I had in the pantry. My husband and the kids all ate until they couldn’t wat anymore! And there is some meat left over for lunches tomorrow! Thanks so much for sharing!

    Reply
    • Thanks Michelle, This is a great go-to dish. If you’re serving guests and wanted fresh, vibrant vegetables, you could always steam them fresh just before serving! Thanks for pinning. We appreciate that!

      Reply

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