Say goodbye to dry, chewy pot roast and hello to a melt-in-your-mouth experience. All you need to make this incredibly easy pot roast Crockpot recipe is a slow cooker and a little patience.
This Easy Pot Roast Crockpot Recipe Will Melt in Your Mouth
Updated Nov. 11, 2021
Perfect pot roast is hard to beat. It’s rich and flavorful, filled with soft root vegetables and ultra-tender shreds of meat that basically melt in your mouth. And the gravy—made by thickening the cooking liquid—is so good, I could smother just about anything in the stuff. Put it all together, and this meaty slow-cooker dinner is one of our favorite comfort foods.
A lot of people swear that pot roast is impossible to mess up, but I hate to admit that I’ve made a few versions that turned out chewy, stringy, and tough.
What’s the solution? The slow cooker, a temperature-controlled method that ensures your pot roast will turn out perfect, every time. Our easy pot roast Crockpot recipe is super simple to make, and you get to walk into your house after work to the incredible aroma of a ready-to-eat dinner. Win, win!
In the market for a new appliance? You may be surprised to find out what the best slow cooker brand is according to our Test Kitchen.
What’s the Best Roast for Pot Roast?
Any type of beef roast that contains a lot of connective tissue is a good candidate for pot roast. At low-and-slow cooking temperatures, connective tissue releases gelatin, infusing both the meat and the cooking liquid with rich, juicy flavor. Our go-to choice is chuck roast (also called chuck-eye roast or chuck shoulder), followed by round roast (also called rump roast). The chuck contains slightly more connective tissue than the round, so we find it results in a moister-tasting pot roast. You could also use brisket, but this cut contains a lot more fat, which some people find unpleasant.
Do You Have to Brown a Roast Before Putting It in a Crock-Pot?
Do you have to brown a roast? No. Browning the roast has nothing to do with making it juicy and tender, so your pot roast will turn out just fine if you don’t feel like dirtying a second pot or you’re running short of time. That said, you definitely should brown a roast before cooking it in a slow cooker. Searing all the sides goes a long way to making a more flavorful pot roast, caramelizing the meat’s exterior and infusing extra-savory flavor into the braising liquid. It takes about five minutes per side, but it’s totally worth it in the end.
How to Make Easy Crockpot Pot Roast
Ingredients
- 1 tablespoon canola oil
- 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
- 1/4 cup red wine, beer, beef broth or water, for deglazing
- 6 medium carrots, cut into thirds
- 6 medium potatoes, peeled and quartered
- 1 large onion, quartered
- 3 teaspoons Montreal steak seasoning
- 1 (32-ounce) box beef broth
- 3 tablespoons cornstarch
- 3 tablespoons water
Yield: 10 servings
Directions
Step 1: Brown the roast
If you’re running short on time, you can skip this step, but we recommend browning the roast to make the pot roast more flavorful. Start by heating the oil in a large skillet over medium heat. Add the roast and brown it on all sides, about five minutes per side. When it’s finished, remove the roast to a platter and deglaze the pan with the wine, beer, broth or water, using a spoon to release any burnt bits.
Step 2: Prepare the slow cooker and cook
While the meat is browning, place the carrots, potatoes and onion in the bowl of a 6-quart slow cooker. Place the roast on top of the vegetables and sprinkle it with the steak seasoning. Add the deglazing liquid and the broth and cook, covered, on low for 10 to 12 hours, until the beef and vegetables are tender.
Editor’s Tip: Since we’ve cut the vegetables into such large chunks, they should be able to stand up to this long, low-and-slow cooking time. If you’re using smaller cut vegetables, you’ll want to add them during the last three hours.
Step 3: Make the gravy
Transfer the roast and vegetables to a serving platter and keep warm by tenting them with aluminum foil. Pour the cooking juices through a fine-mesh strainer into a fat separator. (If you don’t have one, use one of these tricks for removing extra fat.) Skim off the excess fat, pour the juices into a small saucepan and heat over medium-high heat until the juices are boiling.
Combine the cornstarch and water in a small bowl. Stir the cornstarch slurry into the juices and return the mixture to a boil, stirring constantly. Cook until the mixture is thickened, about 1 to 2 minutes. Serve the gravy over top of the roast.
Why Is My Crockpot Roast Tough?
It’s possible that your roast is tough because it’s undercooked. The pot roast is done when a fork goes in easily and twists of tender threads of meat. If it can’t twist easily, it needs extra cook time. That said, the main reason that most pot roasts turn out tough has to do with cooking temperature.
The tough muscle fibers and connective tissue in the roast require low temperatures and long periods of time to break down. If you try to speed up the cooking process by blasting the roast with high temperatures, the muscle fibers will seize up and become extra tough. On the low setting of a slow cooker, this roast takes anywhere from eight to twelve hours, but it’s totally worth the wait.
Does the Pot Roast Need to Be Covered in Liquid?
Pot roast is a braised dish, so the roast doesn’t need to be covered in liquid. You only need enough to come up about halfway up the side of the roast. As the pot roast cooks, it’s important to peek in from time to time, ensuring that all the liquid hasn’t evaporated. If the liquid level drops below a quarter of the way up the roast, the roast can turn out dry, so you’ll want to add more. Plus, you want to make sure there’s enough liquid to make that tasty gravy!
Want more pot roast? Also try this Mississippi pot roast.
Recipes to Make with Leftover Pot Roast
Easy Sauerbraten
This easy sauerbraten recipe is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. —Patricia Rutherford, Winchester, Illinois
Slow-Cooked Barbecued Beef SandwichesChuck roast makes delicious shredded beef sandwiches after simmering in a rich, homemade sauce all day. The meat is tender and juicy and takes minutes to prepare for a weeknight dinner or potluck. —Tatina Smith, San Angelo, Texas
Rosemary Beef Roast over Cheesy PolentaI love beef roast in the slow cooker, and it's fun to pair it with something a little different than potatoes! This is true comfort food. —Elisabeth Larsen, Pleasant Grove, Utah
Birria TacosBirria tacos have gained traction all over social media. If you haven’t seen them yet, they’re juicy tacos loaded with a brothy red sauce and tender shredded meat. What a treat! —Erika Sanchez, La Habra, California
Sweet-Sour BeefI like to serve this sweet and sour dish over pasta shells and then garnish each serving with fresh chives. Chock-full of tender beef, sliced carrots, green pepper and onion, it is so hearty and delicious. —Beth Husband, Billings, Montana
Machaca Beef Dip SandwichesThe winning combination of beef, cumin, chili powder and the spicy heat of chipotle peppers makes these sandwiches game-day food at its finest! —Karol Chandler-Ezell, Nacogdoches, Texas
Roast Beef and GravyThis slow-cooker roast beef and gravy is unbelievably easy. On busy days, I put this main dish in the crock and forget about it. My family likes it with mashed potatoes and fruit salad. —Abby Metzger, Larchwood, Iowa
Flavorful Pot RoastOn hectic days, this is so quick and easy to prep! Convenient packages of dressing and gravy combine to create a sauce worthy of a fall-apart roast. For a filling meal-in-one, serve with mashed potatoes and ladle the juices over top.
—Arlene Butler, Ogden, Utah
Tangy Barbecue SandwichesSince I prepare the beef for these robust sandwiches in the slow cooker, it's easy to fix a meal for a hungry bunch. The savory homemade sauce assures I come home with no leftovers. —Debbi Smith, Crossett, Arkansas
Slow-Cooked Beef EnchiladasEnchiladas get a beefy boost of goodness from slow-cooked roast. When the meat is done, assemble with tortillas and bake. Top with lettuce and tomatoes if desired. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Shredded Green Chile BeefThis Tex-Mex pulled beef roast is tender, slightly spicy, juicy and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you've ever had. Save any leftover pulled beef in the liquid to prevent it from drying out. —Colleen Delawder, Herndon, Virginia
Lone Star Pot RoastPot roast becomes especially delicious with the addition of chopped green chiles and taco seasoning. —Helen Carpenter, Albuquerque, New Mexico
Shredded Beef TacosA slow cooker full of tender, tomato and chili-braised shredded beef for tacos or burritos is a cheat code to making a meal that will satisfy a crowd with very little effort.
Mediterranean Pot Roast DinnerI first made this recipe one cold winter day. My family (adults, kids and dogs) were having a blast sledding and playing in the snow all day, and when we came inside supper was ready! This pot roast is perfect served with mashed potatoes, rice or dinner rolls. —Holly Battiste, Barrington, New Jersey
Pressure-Cooker Thai Coconut BeefMy husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious!—Ashley Lecker, Green Bay, Wisconsin
Savory Beef SandwichesBefore heading to work in the morning, I'll get this going in the slow cooker. Then it's all ready to serve—usually with hard rolls and potato salad or another salad—as soon as my husband and I walk in. When my son moved to another state recently, I cut up a beef roast into smaller portions, repackaged it and sent seasonings for a two-person slow cooker as his housewarming present. —Lynn Williamson, Hayward, Wisconsin
Garlic Lover’s Beef StewWine gives a mellow flavor to this beef and carrot stew. We like to serve it over mashed potatoes, but you could also use noodles. —Alissa Brown, Fort Washington, Pennsylvania
Slow-Cooker Chipotle Beef CarnitasI came up with this beef carnitas recipe while trying to figure out what I could do with a pot roast that had been in the freezer. Now I keep the rub in a plastic bag, ready and waiting in my cupboard, and I can get the roast in the slow cooker in less than 15 minutes. —Ann Piscitelli, Nokomis, Florida
Slow-Cooker Chuck RoastPacked with tender beef and vegetables and served in a rich gravy, this slow-cooker chuck roast is a hearty, delicious dinner any night of the week.
Chile Colorado BurritosWhen I was growing up in Southern California, this was one of my favorite Mexican dishes. It's hard to find now that I live in the Midwest—except in my kitchen! —Kelly McCulley, Des Moines, Iowa
Philly Cheese SandwichesI'm a big fan of cheesesteaks, and in this throw-together recipe my slow cooker does all the work. It's a win-win. —Christina Addison, Blanchester, Ohio
Slow-Cooked Caribbean Pot RoastThis dish is definitely a year-round recipe. Sweet potatoes, orange zest and baking cocoa are my surprise ingredients. —Jenn Tidwell, Fair Oaks, California
Beef BarbecueWe like to keep our freezer stocked with plenty of beef roasts. When we're not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I'm work. The meat cooks in a tasty sauce while I'm at work. Then I just shred the beef and serve it on rolls.
—Karen Walker
Sterling, Virginia
Spicy Shredded Beef SandwichesIf you like your shredded beef with a little kick, then this recipe is for you. For an even zestier version of this recipe, add another jar of jalapenos or use hot peppers instead of the pepperocinis. —Kristen Langmeier, Faribault, Minnesota
Beef Stew ProvencalWhen I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together. —Chelsey Larsen, Sparks, Nevada
Country Chuck Roast with Mushroom GravyThis tender, savory roast practically melts in your mouth. It looks a bit complex, but the hands-free oven time makes it my go-to company recipe on a cold day. —Mary Kay LaBrie, Clermont, Florida
Slow Cooker Pot RoastWhat if you could get the perfect pot roast with half the work, but double the flavor? Good news: You can. Here's how, with the help of our best slow-cooker pot roast recipe.
Shredded French DipA chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. I serve the cooking juices in individual cups for dipping. —Carla Kimball, Callaway, Nebraska
Balsamic Beef HoagiesAll my boys (big and small) like sandwiches, and balsamic beef is a welcome change from pulled barbecue chicken. We use leftovers in quesadillas, on pizza or with rice. You can find more family-friendly recipes at my blog, theseasonedmom.com. —Blair Lonergan, Rochelle, Virginia
Spice-Braised Pot RoastJust pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. —Loren Martin, Big Cabin, Oklahoma
Beef & Mushroom Braised StewEvery spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. —Amy Wertheim, Atlanta, Illinois
Moroccan Braised BeefCurry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice for an exotic flavor. In this Moroccan stew, begin with 2 teaspoons of curry, then add more to your taste. —Taste of Home Test Kitchen
Slow-Cooked Coffee Pot RoastMy family raves about my gravy when I prepare this recipe. Whenever I'm fishing for compliments, this pot roast is a sure hit! —Janet Dominick, Bagley, Minnesota
Tina's Pot RoastThis tender pot roast is a hearty, "feel good" meal. It's also kid-friendly. Even picky eaters usually gobble it up. The last time I made this for my family, the gravy was so tasty that we poured it over the entire meal—meat, carrots and potatoes! —Tina Meyer, Lake Orion, Michigan
Mushroom Beef StewTop this hearty stew with crumbled blue cheese just before serving to add a burst of flavor. Serve some now and store the rest in the freezer for another meal. —Nancy Latulippe, Simcoe, Ontario
Originally Published: May 20, 2020
