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Crockpot Pot Roast is the best way to get tender and juicy meat. It’s the perfect weekend or weeknight dinner that everyone will love. The flavor is out of this world! Once you make this easy slow cooker recipe, it’s literally all you’re going to think about until the next time that it’s on the meal planning menu. It’s just that good!
Slow Cooker Pot Roast Recipe
This is the best crock pot roast recipe with gravy! The meat literally falls apart once it’s done with the cooking time. It’s the best Sunday dinner in the world – we cannot get enough.
Whether you make this for dinner during the week or as family dinner, you’ll have leftovers you can use all week long as easy lunches or dinner – it’s comfort food to the max that my entire family loves – even the picky eaters.
Ingredients
- Chuck Roast pot roast – This is the best cut to get tender meat.
- Carrots – either baby carrots or chop your own
- Yellow onion – Red onion would work fine as well.
- Mushrooms – Mix up the type of mushrooms that you use.
- Onion flakes – Onion powder could be an option as well.
- Garlic powder – If you don’t have garlic powder, minced garlic would work.
- Salt – To taste.
- Ground pepper – To taste
- Dried oregano & dried thyme – Or use Italian seasoning!
- Paprika – Smoked paprika would be yummy as well.
- Ground celery seed – Needed for that burst of flavor.
How to make Crockpot Pot Roast
- Stir all the spices together in a bowl.
- Heat a pan over medium-high heat and then add the olive oil. Sear the roast for 2 minutes on each side.
- Pour the carrots and onions into the slow cooker.
- Place the seared roast on top of the veggies and add the seasoning. Then add the mushrooms on top.
- Put on the slow cooker lid and cook for 8 hours on low. Take out the roast when done and shred it – it will be fork tender. Be sure to save the liquid to make the gravy – if there isn’t you can add some low-sodium beef broth for the sauce.
How to make Beef Gravy for Pot Roast
- Reserve all that good juice in the bottom of the slow cooker. Strain it and drain the fat. Add beef stock to make 2 cups.
- Melt butter in a small saucepan and add flour – cook for a minute. Add the stock and whisk until it thickens.
- Taste and add seasonings (salt and pepper) to taste.
Expert Tips
- Save yourself clean up time by lining the slow cooker with a slow cooker bag. You just have to grab it, and throw it in the trash and your crock pot will be shiny and clean!
- You can always add more vegetables or potatoes as well. I love adding in Yukon gold potatoes or red potatoes for flavor. Crockpot Pot Roast is great served with potatoes!
- Storage: Keep leftovers chilled in the fridge in an airtight container and eat within 3 days.
- Leftovers can be used for tacos or beef sandwiches or enchiladas!
FAQs
Low and slow is key. This is what keeps the roast nice and tender. You can cook it on high, but it won’t be as tender as if you slow cooked it.
When you’re cooking it on low, it will take about 8 hours to be fully cooked.
It’s a good idea to brown it so that it adds an outer crust and starts the cooking process of the roast.
Veggies will go in the bottom of the slow cooker so that they cook all the way. This is the best way to layer this slow cooker pot roast gravy recipe.
No, you can’t. You need to have it thawed before adding to the crockpot for this Mississippi Pot Roast to cook correctly.
Crockpot Pot Roast
Ingredients
For the roast:
- 2-3 pound Chuck Roast pot roast
- 3 ounces baby carrots or 2 medium carrots, sliced
- 1 medium yellow onion sliced
- 8 ounces mushrooms sliced
- 2 teaspoons onion flakes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- ¼ teaspoon ground celery seed
For the gravy:
- 2 cups (473ml) beef stock and/or drippings from the roast
- 4 tablespoons (57g) unsalted butter
- ¼ cup (31g) all purpose flour
- 1 teaspoon onion powder
- ¼ teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Salt and pepper the roast, then sear it 2 minutes per side.
- Stir together all spices in a small bowl.
Slow Cooker Directions:
- Place carrots and onions in the bottom of a 5-6 quart slow cooker. Use a slow cooker bag for easy cleanup!
- Add the seared roast on top of the vegetables and sprinkle with seasoning. Top with mushrooms.
- Cover and cook on low for 8 hours. Remove the roast and shred it. Reserve the liquid to make the gravy.
Instant Pot Directions:
- Place carrots and onions in the bottom of the instant pot insert. Add 1 1/4 cups of beef stock into the pressure cooker.
- Add the seared roast on top of the vegetables and sprinkle with seasoning. Top with mushrooms.
- Cover and lock lid in place. Set on HIGH pressure for 75 minutes.
- After the time is finished, allow a 10 minute natural release, then quick release.
- Shred roast and drain juice for gravy.
Make the gravy:
- Combine stock and/or juices from the meat in a large measuring cup. Heat in the microwave for about 2 minutes, or until heated through.
- Meanwhile, melt the butter and add the flour. Stir to form a paste, cook for 1 minute. Add the spices then slowly whisk in the stock. Cook, stirring constantly, until the mixture thickens, just a couple of minutes. Salt and pepper to taste. Serve with roast.
Recipe Nutrition
This is the best easy Crockpot Pot Roast Recipe – make pot roast in the slow cooker for a delicious meal. This is a family favorite recipe!
I usually don’t comment on recipes but I do have to on this one. This is the first pot roast recipe I’ve made that didn’t involve those chemical filled packets of seasoning that tastes amazing. This will be my go-to from now on. Thank you so much for a delicious recipe.
Tip: I added a splash of heavy cream to my gravy and to give it a pretty color!?
I advise adding milk to the gravy. Came here after making my own roast for a quick reference on gravy, followed the gravy recipe and it came out really thick. Tried adding more stock from the roast which had been broth in it and it came out oily so I added milk and it was very good but slightly greasy. Had I just used milk to begin with as most gravy recipes call for wouldn’t have made it greasy.
Dorothy, this recipe is spot-on. Very similar to what I have used/done in the past with my stove-top pressure cooker, but also love your mix of seasonings, too :). I just bought an 8-Qt. InstantPot to use at my Dad’s house and this recipe worked out great. Like you, I typically don’t add whole potatoes to my roasts; I like to make mashed potatoes, separately, to serve with the carrots and onions. I highly recommend your recipe, including your gravy recipe! BTW, love seeing all the pics of Abby—what a cute baby, lol. Thanks, and have a great weekend!
Wonderful pot roast! Dorothy, you were so right, the extra step of searing the meat gave this the best flavor ever. Thanks for dinner ideas, I find I can usually adjust them to gluten-free.
Hi Dorothy,
I enjoy your recipes and following your blog. Just wanted to say that I appreciate
how you aren’t afraid to talk about some of the struggles you may have in your
personal life. Thanks so much for being honest and relatable.
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