Easy and Tender Slow Cooker Pot Roast has simple flavors and a foolproof recipe combined with the ease of a slow cooker. I started mine in the morning around 9, and we ate dinner around 6. We use red wine for a deep, delicious flavor.
Slow Cooker Pot Roast
I use a dutch oven slow cooker, basically it’s like an Instant Pot but in the form of a dutch oven (but no pressure cooking option). I like it because I can brown the pot roast, then slow cook the roast all in the same pot.This device is not necessary to this recipe though. You can use a stovetop pan to do any searing or sauteeing and then transfer to the slow cooker.
- Pat the pot roast dry to remove any excess moisture,
- Generously sprinkle salt, pepper, and granulated garlic on both sides of the roast.
- Next, sear the roast in olive oil in a large to or dutch oven for about 5-6 minutes on each side, until golden brown.
- The pot roast will be golden brown on both sides and raw in the middle, so handle with care…it will not be fully cooked until the slow cooking process is over.
Sear the Pot Roast for the Most Flavor
Next I remove the pot roast, and add peeled and rough chopped carrots, celery, and thick chopped white onion, a smidge of olive oil and some salt and pepper.
*If you want more flavor, you can choose to brown the vegetables as well.
Pot Roast Gravy Base
After the vegetables are browned as desired, add in tomato paste, red wine (or beef stock if you prefer), fresh thyme, worchestershire, and pepper to the pan with the vegetables. This will create a medium thick sauce that will help deepen the flavor of the pot roast as it cooks. Place the pot roast in the pan, and cook on low for roughly 6 hours, or until the pot roast tenderly shreds.
Pro tip? Don’t lift the lid prematurely! Keep the heat in there for tender, delicious, perfectly cooked meat.
Questions, storing and leftovers
- You can cook this with potatoes.
- Perfectly cooked potatoes with pot roast is a possibility. Add them around the pot roast once it is halfway done, and do not stir! Before adding potatoes, you can toss them in your favorite seasoning for added flavor. You can also just leave them simple and dress them as you like before you eat.
- Purchase good quality beef.
- My top favorite is a chuck roast. I suggest checking out this article for some detailed information on pot roast and what kind to buy.
- What do I do with leftover pot roast?
- Store the leftover pot roast in a lidded container in the refrigerator for up to 4 days.
- Shred the pot roast, add BBQ sauce, and slather on Hawaiian rolls. Bake in foil for 15 minutes or until heated throughout. Serve with cole slaw!
- Make delicious leftover Pot Roast Shepards Pie!
- Add your shredded pot roast to a pan, add taco seasoning and some beef broth. Use as taco filling.
- Make leftover pot roast patty melts! I LOVE this recipe- toasty bread, melted cheese, tender pot roast- you really can do no wrong.
- Store the leftover pot roast in a lidded container in the refrigerator for up to 4 days.
More Variations of Pot Roast in a Slow Cooker
- Slather your pot roast in dijon, salt and pepper to kick up your flavor. Horseradish is great too if you like a kick.
- Add a variety vegetables to your slow cooker; green beans, potatoes, carrots, onions, purple onions, celery. Parsnips, even beets would be delicious. Be cautious, to avoid softer vegetables don’t add them too soon as they can get mushy. Halfway through works great!
- Don’t like slow cooker vegetables? Skip adding any to your slow cooker, and roast them on a sheet pan in your oven. I like this recipe from Julie Wampler at Table for Two Blog. She uses a combination of vegetables I wouldn’t think of, and they come out seriously delicious.
- Add a good, hearty side dish; baked potatoes, pasta (egg noodles!), or rice is delicious. We looove serving this with our famous homemade rolls.
- Make some delicious pan gravy to serve over it; bonus- use the liquid from the slow cooker to make it in place of the beef stock in this amazing Mushroom Gravy recipe.
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!
Enjoy your cozy pot roast dinner!!
-Rachel
Easy and Tender Slow Cooker Pot Roast
Equipment
- Dutch Oven or Stovetop Pan
Ingredients
- 1 3-5 lb chuck roast
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp granulated garlic
- 2 cups rough chopped carrots or whole baby carrots
- 1 cups rough chopped white onion
- 2 cups diced red potatoes
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 cups red wine OR beef broth
- 1 tsp fresh chopped thyme
- .5 tsp Worcestershire sauce
Gravy (optional)
- 1 tbsp cornstarch
- 3 tbsp water
- 1 tsp butter (salted)
Instructions
- In a small bowl, combine salt/pepper/garlic powder & stir to combine.
- Remove raw roast from packaging. Pat dry with paper towel, and coat entire roast in salt/pepper/garlic mixture.
- In a dutch oven (or large enough stovetop pan), heat 1 tbsp olive oil on medium heat. Add roast and cook 5-7 minutes on each side or until each side is golden brown. Remove from pan once exterior is seared to liking, and set aside.
- In a small bowl, whisk together tomato paste and wine (or broth), thyme & worchestersire and add to slow cooker, along with vegetables and pot roast.
- Cook on low for about 7-8 hours. Halfway through, add diced potatoes on top of roast (do not stir into broth to avoid mushy potatoes). Serve as desired, or continue recipe for gravy instructions.
- GRAVY RECIPE: After roast is fully cooked, remove meat and vegetables. Strain leftover liquid (be cautious it is hot), from slow cooker through a fine mesh strainer (or cheesecloth) into a shallow sauce pan. Heat on medium-high, and once simmering, whisk in cornstarch slurry. Sauce will thicken quickly. Remove from heat once thickened, and whisk in 1 tsp butter.
Nutrition
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