Crockpot Pot Roast

This Crockpot Pot Roast has so much flavor and is so tender, it will melt in your mouth. There’s nothing better than a hearty roast smothered in rich gravy with carrots and potatoes waiting for you in the crockpot after a long day!

I LOVE my crockpot! I always have; I just never got into slow cooking very much, and when I did, I always made the same thing in it: my Grandmother’s Crockpot Spareribs. They are pretty incredible and one of my husband’s favorite meals. And they’re SO stinkin’ easy!

So, one day when I was talking to my very good friend, Tina, about the crockpot, she told me about this gem. This slow cooker pot roast is perfect for Sunday’s family dinner or when you have a long day away from home!

The Best Crock Pot Roast Recipe

To me, classic comfort food is a beef roast waiting for me on the counter when I walk in the door after work. Sometimes I throw baby carrots or red potatoes in with the beef, while other times, I serve it with an easy bagged salad. If I have time, I’ll serve it with some Copycat Texas Roadhouse Rolls or Asiago Herb Biscuits.

I love it when you walk in the door, and that aroma hits you and makes your mouth water, promising a delicious meal centered around that succulent beef roast! You only need a handful of simple ingredients plus 15 minutes to prep this crockpot roast for tonight’s dinner!

What is the best cut of meat for a perfect pot roast?

I recommend that you buy a boneless bottom round roast, also called a rump roast, for this recipe. You could also use a boneless chuck roast. Both are tough pieces of meat, so they hold up under the long cooking time you need for slow cooker recipes.

Crockpot Pot Roast Ingredients

Here’s what you’ll need to make the best pot roast:

Boneless bottom round roast (Mine weighed about 3.5 pounds)

Montreal Steak Seasoning (or you can use salt and freshly ground pepper)

All-purpose flour

Vegetable oil (you can also use olive oil)

Large yellow onion, sliced

Minced garlic

Boiling water

Better Than Beef Bouillon paste (see note below)

1 can cream of mushroom soup (do not mix with water, that’s what the boiling water is for)

1 envelope Lipton Beefy Onion Soup Mix

Carrots, peeled and cut into chunks

Large baby yellow potatoes, cut in half

Fresh rosemary

Fresh thyme

Note: If you choose not to use the bouillon base, 1 1/3 cups of beef broth can be substituted for the base and boiling water. 

The exact amounts you’ll need of each ingredient can be found in the recipe card below.

How to make a Slow Cooker Beef Roast

Spray the inside of an 8-quart slow cooker with nonstick cooking spray and set to low.

Place the potatoes, carrots, sliced onion, and minced garlic into the bottom of the pot.

Season the entire roast with the Montreal Steak seasoning then coat it in flour. Coating the roast in the flour will help it brown and seal in the flavor as it cooks.

In a large skillet, heat the vegetable oil over medium-high heat and brown the meat on all sides, about 3 minutes per side. Place the roast into the crockpot so that the fatty side is on top.

In a medium mixing bowl, mix the boiling water and the 1 ½ teaspoons bouillon paste. Whisk in the can of mushroom soup and Worcestershire sauce.

Pour the beef broth mixture over the roast and vegetables. Sprinkle the Lipton Soup Mix over the roast and add the fresh herbs: sprigs of rosemary and thyme.

Cover the crockpot with a lid and cook on low for 6-8 hours. The roast should be fork tender, meaning it’s tender enough to easily break apart when it is done. 

Serve with the creamy gravy on the side(directions below)!

Can I cook this Crockpot Roast on high heat?

For best results, cook low and slow. You will get the best flavor and tenderness this way. If you’re in a time crunch, you can cook this on high heat for 4-6 hours.

How else can I cook this roast?

You can make a small roast in a pressure cooker or Instant Pot. It takes about 60-90 minutes. This recipe will work perfectly in the pressure cooker!

Another option is to cook it in the oven. Growing up, my mom always made pot roast in the oven, cooking it for 3-4 hours at 350 degrees. Try this Dutch Oven Pot Roast from The Seasoned Mom.

How do I cook the vegetables with Crockpot Pot Roast?

For even cooking, make sure to cut your vegetables into even pieces. Place firm, slow-cooking vegetables like potatoes and carrots at the bottom of the crockpot and pile the meat on top. If you use more delicate vegetables, add them to the top of your roast before cooking.

How do I thicken the cooking liquid to make gravy?

Pot roast gravy might be my favorite kind of gravy! It’s the best part of this meal! The gravy is easy to make from the pan drippings and is so savory and delicious. Here’s how to make it:

STRAIN: Pour the pan drippings from your cooked pot roast through a strainer to remove any meat pieces or other solids. Then pour the broth into a small saucepan.

THICKEN: Remove 3 tablespoons of the broth and transfer them to a small bowl. Next, add 2 ½ tablespoons of cornstarch and whisk until well blended. This is called a slurry and acts as a thickener for the gravy.

SIMMER: Bring the broth in the skillet to a simmer, then whisk in the cornstarch slurry. Cook until thickened, about 1-2 minutes.

SEASON: Taste and adjust the flavor to your liking with garlic powder, salt, and pepper. I like to add a dash of Worcestershire sauce too. 

SERVE: Serve the gravy over pot roast. It’s also delicious on your pot roast veggies or mashed potatoes!

How do I store leftover Pot Roast?

Keep any leftover roast in an airtight container in the refrigerator with some of the cooking juices to help keep the meat tender. The roast will be good for 2-3 days.

The leftover roast also freezes well! Store it in individual containers along with some of the cooking liquid to use for lunch. When you’re ready to reheat it, thaw it in the microwave, then warm it in a saucepan over low heat, stirring regularly. You can add a splash or two of beef broth if needed.

If you love my Slow Cooker Pot Roast Recipe, try one of these recipes:

Try this Slow Cooker Chili Beer Pot Roast – an easy dinner made in the slow cooker, this hearty pot roast is great served over noodles or rice.

When you need a hearty yet simple family-friendly meal, this delicious Beef Ragù recipe made with tender beef, homemade pasta sauce, and pappardelle checks all the boxes!

Have some leftover roast Beef? Make the Ultimate Grilled Cheese Roast Beef – slices of tender roast beef, tomato, arugula and spinach, caramelized onion, and plum chutney between layers of shredded Wisconsin cheddar and gouda cheeses melted to perfection on Rye bread.

Looking for More Slow Cooker Recipes?

I have a whole section of Slow Cooker Recipes here on the blog. Here are some of my favorite recipes:

I love making Crockpot BBQ Root Beer Shredded Chicken Sandwiches for tailgating parties or other occasions when I know I have a crowd to feed!

This Spicy Orange Pork Roast is another delicious slow cooker recipe that hits the spot after a long day away from home!

Slow Cookers are great for appetizers too! Next time you need to bring a dish to a party, make this delicious Slow Cooker Buffalo Chicken Dip and you’ll be the favorite guest!

I also love these Chicken Enchilada Bites– made in a slow cooker and served in Tostitos scoops, they are the perfect party bite!

What will you make in your crockpot tonight?

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This post was originally published May 7, 2012. It has been updated in format and with pictures on July 3, 2024.

The post Crockpot Pot Roast appeared first on 365 Days of Baking.