Crock Pot Pot Roast

Savor the World.

Crock Pot Pot Roast

OMG! I love slow-cooked food—it’s tender, juicy, and absolutely delicious. This is the kind of dish where the wait is totally worth it. Our Crock Pot Pot Roast is an easy, comforting recipe packed with flavor, and trust me, it’s perfect for you. With its melt-in-your-mouth beef, hearty veggies, and rich gravy, you and your family or friends will be completely delighted by this culinary treat!

Crock Pot Pot Roast

Servings:6

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Ingredients

3 lb (1.36 kg) chuck roast (beef for braising)
2 tablespoons olive oil
1 large onion, sliced
4 medium carrots, peeled and cut into chunks
3 medium potatoes (about 1 lb / 450 g), cut into large cubes
3 garlic cloves, minced
2 cups (480 ml) beef broth
1 cup (240 ml) dry red wine (optional, can be replaced with more broth)
2 tablespoons tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
Salt and pepper to taste

Equipment Needed

Crock Pot (6 qt slow cooker or larger)
Large skillet for searing the meat
Sharp knife
Cutting board
Ladle for serving

See 5 variations of the recipe at the end.

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Did You Know?

Fun fact: Pot roast is so iconic in the U.S. that it’s been featured in countless TV shows as the go-to “mom’s dinner” dish. Many people see it as the American equivalent of grandma’s homemade stew!

Instructions

Let’s get started! You’re going to love this. Begin by seasoning the chuck roast generously with salt and pepper all over, making sure the surface is well coated. I personally prefer coarse salt—it brings out the flavor better and never makes the roast overly salty.
Next, heat the olive oil in a large skillet over medium-high heat. Place the roast in the skillet and sear it for about 2 to 3 minutes per side, or until the surface has a deep golden-brown crust. Remember, here we’re just searing, not cooking it through. Don’t try to move the roast too quickly—let it sit so it caramelizes. Once it’s nicely browned, carefully transfer it to the Crock Pot.
Now, in the same skillet, take advantage of those flavorful drippings left behind. Sauté the onion and garlic for 2 to 3 minutes, just until lightly golden. Stir in the tomato paste and cook for one more minute to deepen the flavor. Pour in the red wine (if you’re using it) and be sure to scrape the bottom of the pan with a wooden spoon to deglaze—this brings back all that amazing flavor. Add this mixture into the Crock Pot along with the roast.

Time for the veggies! Arrange the carrots and potatoes around the beef in the Crock Pot. Pour in the beef broth and add the rosemary, thyme, and bay leaves. Distribute everything evenly so the flavors can mingle beautifully while it cooks. The smell already starts to feel like comfort food heaven.
Now comes the patience. Cover the Crock Pot with the lid and cook on LOW for 8 hours, or on HIGH for 4 to 5 hours. Honestly, the extra time on LOW is worth it. The roast will be done when a fork slides in easily and the beef just falls apart, while the veggies are tender but not mushy.
Almost there! Before serving, remove the herb sprigs and bay leaves. Taste the cooking juices and adjust the seasoning with a little more salt and pepper if needed.
It’s time to enjoy! Serve your pot roast hot, with the vegetables and plenty of that savory cooking liquid. If you’d like a thicker gravy, whisk a little cornstarch with water and stir it into the hot juices until it thickens. Pair it with some crusty bread or your favorite side dish, and dig in!

Ingredient Substitutions

Beef: If you don’t have chuck roast, you can easily use brisket or round roast, though the result might be a little less juicy.
Wine: Not into wine? No problem—you can replace it with extra beef broth for a milder, alcohol-free flavor.
Potatoes: Potatoes can be swapped with sweet potatoes, which give a naturally sweet touch and a bit more fiber.
Herbs: If you don’t have fresh rosemary or thyme on hand, use 1 teaspoon of each in their dried version.
Broth: Beef broth can be replaced with chicken broth or even vegetable broth, just know the flavor will change a little.

Preparation Tips

Sear the beef: Always sear the beef before placing it in the Crock Pot. This step locks in the juices and intensifies the flavor.
Don’t overload: Avoid spills and uneven cooking. Leave at least 1 inch (2.5 cm) of space at the top of your slow cooker.
Layering: Place the veggies at the bottom and the beef on top—this way the vegetables soak up all that rich flavor.
Thicker gravy: For a thicker, tastier gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the hot cooking liquid at the end.
Season at the end: Always taste before serving and adjust salt and pepper last. Remember, broth reduces and intensifies as it cooks.

Nutritional Information (per serving)

Calories: 410 kcal
Protein: 38 g
Healthy Fats: 18 g
Carbohydrates: 22 g
Natural Sugars: 4 g
Fiber: 4 g
Sodium: 620 mg

Storing & Reheating

Refrigerate: Let the roast cool, then store it in an airtight container in the fridge for up to 4 days.
Freeze: For freezing, divide into portions and keep in freezer bags or airtight containers for up to 3 months.
Reheat: Warm it gently on the stovetop or in the Crock Pot on LOW to keep the juiciness—try to avoid the microwave if possible.
Defrost: If frozen, thaw it in the fridge overnight to keep the best flavor and texture.

Recipe History & Inspiration

Pot roast is a true American classic that became especially popular in the 1950s, when families wanted simple, hearty meals that could feed everyone at once. Today it’s considered pure comfort food—a dish that brings back the warmth and togetherness of Sunday family dinners.

Frequently Asked Questions (FAQ)

Can I cook it on HIGH to make it faster? Yes, you can cook it on HIGH for 4 to 5 hours, but LOW will always make it more tender and flavorful.
Can I cook it from frozen? It’s not recommended—always thaw the meat first for safe and even cooking.
Can I skip the potatoes and carrots? Sure, but you’ll lose some balance in flavor. You can swap them for hearty veggies like turnips or celery.
How do I make the gravy thicker? Easy—just add a cornstarch and water slurry at the end of cooking, or simmer the juices in a separate pan to reduce.
Does any wine work? Technically yes, but dry red wine works best. Avoid sweet wines—they can overpower the dish with too much sweetness.

Serving Suggestions

Serve your Crock Pot Pot Roast with rustic bread or a crusty baguette to soak up the juices.
A light green salad with lemon vinaigrette makes a refreshing side.
Steamed green beans with a touch of butter and garlic are a great option.
Pair it with a glass of dry red wine or unsweetened iced tea.
And for dessert? A classic Apple Crisp or warm apple pie with vanilla ice cream hits the spot.

Recipe Variations

With mushrooms: Add fresh mushrooms near the end of cooking for a richer, earthy flavor.
With sweet potatoes: Swap the regular potatoes for sweet potatoes to give it a healthier, slightly sweeter profile.
Italian style: Add diced tomatoes and dried oregano for an Italian twist.
Mexican flair: Add dried chiles and a pinch of cumin for a bold, smoky kick.
Leftover magic: Don’t waste leftovers! Use them to make roast beef sandwiches with crusty bread and melted cheese—you’ll love it.

And that’s it! You’ll see just how incredible the flavor of this dish is. I can promise you that you, your family, or your friends will simply love it—the rich flavor, the melt-in-your-mouth tenderness, and the amazing aromas filling your home from this Crock Pot Pot Roast. Happy cooking!

Tastes of La Paz.