This Crockpot Pot Roast is one of those meals that feels like home. It’s slow-cooked all day until the beef is fall-apart tender, the vegetables are soft and flavorful, and the gravy is rich without being complicated. No fancy ingredients, no shortcuts — just a classic pot roast made the way it’s meant to be.
It’s the kind of dinner you start in the morning and come home to later, with the house smelling amazing before you even open the lid.
Why This Recipe Works
- Slow cooking makes the beef incredibly tender
- Simple ingredients you probably already have
- One pot, minimal prep
- Perfect for family dinners and leftovers
- Comfort food at its best
Ingredients
- 3–4 lb chuck roast
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 lb baby potatoes (or quartered russets)
- 4 large carrots, cut into chunks
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste (optional, for richer gravy)
- 2 sprigs fresh rosemary or 1 teaspoon dried
- 2 sprigs fresh thyme or 1 teaspoon dried
How to Make Crockpot Pot Roast
1. Season the Roast
Pat the roast dry and season generously with salt, pepper, garlic powder, and onion powder.
2. Sear for Flavor (Optional but Worth It)
Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned. This step adds a lot of flavor, but you can skip it if needed.
3. Layer the Crockpot
Place potatoes, carrots, onion, and garlic in the bottom of the crockpot. Set the roast on top.
4. Add Liquid & Herbs
Pour in beef broth, Worcestershire sauce, and tomato paste (if using). Add rosemary and thyme.
5. Slow Cook
Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef is fork-tender.
6. Serve
Remove herbs, shred or slice the roast, and serve with vegetables and gravy.
Tips for the Best Pot Roast
- Chuck roast is the best cut for slow cooking
- Low and slow gives the most tender result
- Don’t add too much liquid — the meat releases juices
- Let the roast rest a few minutes before shredding
How to Make Gravy (Optional)
Pour cooking liquid into a saucepan. Bring to a simmer and thicken with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) if desired.
Storage & Leftovers
- Refrigerate leftovers up to 4 days
- Freeze for up to 3 months
- Leftovers make great sandwiches or beef and gravy bowls
Final Thoughts
This Crockpot Pot Roast is simple, comforting, and dependable — the kind of recipe that never goes out of style. It’s warm, filling, and perfect for slow, cozy dinners.