Hey there!
Today, we’re diving into a classic comfort food that’s straight out of my childhood memories: Crockpot Pot Roast. This is the kind of dish my mom would make on Sundays, and the whole house would smell like pure magic by dinnertime. It’s rich, hearty, and practically cooks itself—perfect for busy days when you just need a cozy, satisfying meal waiting for you.
If you’ve never experienced the joy of meltingly tender meat and veggies cooked low and slow, buckle up—this Crockpot Pot Roast is about to become your new favorite dinner go-to!
Why You’ll Love This Recipe
- It’s a one-pot wonder—minimal prep, minimal cleanup.
- The slow cooker does all the heavy lifting, freeing you up to tackle the day.
- Uses simple, pantry-friendly ingredients you probably already have.
- Results in fall-apart-tender beef + flavorful veggies = dinner perfection.
Ingredients Breakdown
- Chuck Roast: This cut is perfect for slow cooking as it becomes incredibly tender. Look for one around 3-4 pounds for optimal size.
- Potatoes: Yukon golds or baby red potatoes are my favorite—they hold their shape but soak up all the glorious juices.
- Carrots: Cut them into large chunks so they don’t turn mushy.
- Onions: Yellow onions add a natural sweetness as they cook down.
- Beef Broth: Provides the rich base for the sauce. Opt for low-sodium so you can control the saltiness.
- Worcestershire Sauce: Adds depth and a little umami magic.
- Herbs: A mix of fresh thyme and rosemary elevates the flavors, but dried herbs work if that’s what you have.
- Seasonings: Salt, pepper, and garlic powder—kitchen staples that pack a punch.
Step-by-Step Instructions
1. Prepare Your Ingredients: Pat the chuck roast dry with paper towels and season generously with salt, pepper, and garlic powder. Slice your onions, halve the potatoes, and chop your carrots into chunky pieces.
2. Brown the Roast: Heat a large skillet over medium-high heat, add a drizzle of olive oil, and sear the roast on all sides until it’s beautifully browned. This step is optional but adds so much flavor—don’t skip if you have the time!
3. Layer it Up: Place the onions, potatoes, and carrots in the bottom of your crockpot. Lay the browned chuck roast on top.
4. Add the Liquid: Pour the beef broth and Worcestershire sauce over the roast, and tuck the fresh herbs around it. Cover with the lid.
5. Cook Low and Slow: Set your crockpot to low heat and cook for 8-10 hours (or on high for 4-6 hours). The longer time on low heat makes the beef ultra tender.
6. Serve and Enjoy: Remove the herbs before serving. Place the roast on a platter, spoon the veggies around it, and drizzle with some of the juices from the crockpot. Absolute heaven!
Chef’s Tips and Tricks
- Searing the Meat: While optional, it adds a layer of caramelized flavor to the dish. Worth it!
- Avoid Overcrowding: Make sure your veggies and meat sit comfortably in the crockpot so everything cooks evenly.
- Thickening the Gravy: Want the juices thicker? Remove ½ cup, whisk in 1 tbsp of cornstarch, and pour back into the crockpot for the final 30 minutes.
Recipe Variations and Serving Suggestions
- Spice It Up: Add a dash of smoked paprika or cayenne for a slight kick.
- Gluten-Free: Double-check your Worcestershire sauce or replace it with tamari or coconut aminos.
- Pairing Suggestions: Serve with warm rolls or a crusty baguette for dipping into the juices.
- Leftovers: Shred leftover meat for sandwiches, sliders, or a pot roast soup.
FAQs
Can I prep this the night before? Absolutely! Just brown the roast, chop the veggies, and assemble everything in the crockpot insert. Cover and refrigerate overnight, then start cooking in the morning.
How do I store leftovers? Store the meat and veggies in an airtight container with some juice to keep them moist. They’ll keep in the fridge for up to 4 days or in the freezer for up to 3 months.
What if I don’t have a slow cooker? You can make this in a Dutch oven! Follow the same steps, then bake at 300°F (150°C) for about 4 hours.
Printable Recipe
Crockpot Pot Roast
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Total Time: 8-10 hours 20 minutes
- Servings: 6
Ingredients:
- 3-4 lb chuck roast
- 1 lb potatoes (Yukon gold or baby red), halved
- 4 large carrots, cut into chunks
- 1 large yellow onion, sliced
- 3 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 2-3 sprigs thyme
- 1 sprig rosemary
- 2 tsp garlic powder
- Salt and pepper, to taste
Instructions:
1. Season and sear the roast.
2. Layer veggies in the crockpot and place the beef on top.
3. Pour in broth and Worcestershire sauce, and tuck in herbs.
4. Cook on low for 8-10 hours.
5. Serve hot, garnished with fresh parsley if desired.
There you have it—comfort food at its finest! I can’t wait for you to try this Crockpot Pot Roast. When you do, be sure to share your creations with me using #TheKitchensAid, or drop a comment below. Let’s make your kitchen the coziest spot in the house!
