Easy & Tender Slow Cooker Pot Roast

Fall cozy weather is so close and I’m celebrating with this Easy and Tender Slow Cooker Pot Roast! Simple flavors and a foolproof recipe combine with the ease of a slow cooker. I started mine in the morning around 9, and we ate dinner around 6. It takes 5 minutes to come together in the slow cooker and is an absolute family pleaser!

I really am loving living in Palm Springs, California (my hubby and I moved here 3 months ago- he got a great job offer and we just love it here) but man oh man am I going to miss me some cozy fall Seattle nights! I suppose when it’s 80 degrees here, and 20 degrees in Seattle I won’t be complaining 🙂 We had a relatively cool (97 degree) day and I thought you know what- let’s make lemons into lemonade, or in this case- pot roast.

This recipe is from my mom, Mrs. Spatula. She used to make this growing up, I would devour 2 servings of it. I LOVE to mix horseradish and sour cream, and dip my pot roast in it. My Dad is a gravy man- she’d make him some pan gravy and we’d sit on the couch after work/school, watch a Jimmy Fallon rerun and love on our pot roast dinner. 

I start my pot roast by adding baby carrots (but peeled and rough chopped carrots would be delish too), thick chopped white onion, a smidge of olive oil and some salt and pepper.

I didn’t add potatoes to my pot roast- I think they absorb a lot of the oil from the pot roast and don’t taste very pretty. One tip I’d like to mention though; You can roast some additional veggies separately on a sheet pan and enjoy with your pot roast as a side dish. I loooove THESE crispy smashed potatoes!

Next up, liberally salt and pepper both sides of your pot roast, and place it on top of the carrots and onions. I like to add whole garlic cloves to mine, but you could also chop them up.

After adding garlic, I added 1 cup of beef broth and some rosemary sprigs (be aware though- the rosemary doesn’t hold its color from the heat in the slow cooker). After this step, close your slow cooke lid and heat on low for 8-10 hours. That’s it! 

Now…Let’s answer all of your questions about pot roast!

What kind of slow cooker do you use?

We use a Cuisine Art Slow Cooker. I’ve had it for about 10 years and its so old the model is no longer made. If you are in the market for a slow cooker, I would recommend this one from Crock Pot. It also has a browning option which is really handy.

What kind of beef should I look for at the store?

My top favorite is a chuck roast. It falls apart and gives you that nice shredded, tender, melt in your mouth texture. If you want something more slice-able, look for either a round roast or a beef brisket.

How else can I customize this slow cooker pot roast?

There are loads of ways!

• You could brown it in a stove top pan to add more depth of flavor. This is a good tutorial to teach you how.
• Add 1/2 cup red wine instead of beef stock to your slow cooker. This will add a good amount of flavor (and don’t worry for the kiddos- the alcohol cooks out).
• Slather your pot roast in dijon, salt and pepper to kick up your flavor.
• Add a variety vegetables to your slow cooker; green beans, potatoes, carrots, onions, purple onions, celery, leeks (but remember to wash them well!), parsnips, even beets would be delicious.
• 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 I do with leftover pot roast?

• 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.

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

A perfect meal for any night of the week with simple instructions; this no fail recipe is delicious.

5 from 5 votes

Print Pin Rate

Course: american, beef, slow cooker

Cuisine: American, dinner, slow cooker

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Servings: 8 people

Author: Rachel Kirk

Equipment

• Slow Cooker

Ingredients

• 1 3-5 lb chuck roast
• 2 cups rough chopped carrots or whole baby carrots
• 2 cups rough chopped white onion
• 2 tbsp olive oil
• 1 cup beef broth sub red wine for deeper flavor if desired
• 1/2 cup whole garlic clothes
• 2 sprigs of rosemary optional. you can use dried rosemary as well.
• salt and pepper

Instructions

• Add carrots and onions to slow cooker. Add salt, pepper, and coat in olive oil.
• Liberally salt and pepper both sides of chuck roast.
• Add chuck roast to slow cooker. Add whole garlic cloves on top, and rosemary sprigs if desired. Add 1 cup beef broth (or wine).
• Cook on low for 8-10 hours, or until pot roast reaches 190-200 degrees internally, and is easily shredded with a fork.

Notes

How else can I customize this slow cooker pot roast?

There are loads of ways! 

• You could brown it in a stove top pan to add more depth of flavor. This is a good tutorial to teach you how.

• Add 1/2 cup red wine instead of beef stock to your slow cooker. This will add a good amount of flavor (and don't worry for the kiddos- the alcohol cooks out). 

• Slather your pot roast in dijon, salt and pepper to kick up your flavor. 

• Add a variety vegetables to your slow cooker; green beans, potatoes, carrots, onions, purple onions, celery, leeks (but remember to wash them well!), parsnips, even beets would be delicious. 

• 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. 

Nutrition

Calories: 470kcal | Carbohydrates: 7g | Protein: 45g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 319mg | Potassium: 930mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5375IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 5mg

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