5-Star Reader Comment
This is a great recipe. The meat comes out juicy and tender. It’s easy, but tastes like you spent a lot of time prepping and cooking it.
Daisy
Why Pot Roast Will Always Be a Favorite in My House
Grab your crock pot because I’m showing you exactly how to make a melt-in-your-mouth roast with rich, savory gravy.
When I think of comfort food, this Crock Pot Beef Roast is one of the first recipes I think of. It’s the kind of meal I turn to on busy days or Sunday supper when I still want something hearty and homemade on the table. The slow cooker does all the work, and by suppertime, I’ve got tender roast beef with rich gravy that my family always looks forward to. It’s one of those recipes that just feels like home.
Enjoy!
Best Cut Of Beef For Pot Roast
For the most tender roast, I recommend a beef chuck roast. It’s well-marbled and flavorful, and after several hours in the crock pot, it becomes incredibly tender.
Other good options:
Brisket – rich in flavor and delicious when slow cooked.
Rump roast – slightly leaner but still flavorful.
Bottom round roast – budget-friendly but may need extra time.
Ingredients You’ll Need
- Beef chuck roast – My go-to cut for pot roast. It’s well-marbled and turns incredibly tender after slow cooking.
- Onion – I usually grab a sweet Vidalia, but red or yellow onions work just as well and add great flavor.
- Beef broth – This keeps the roast juicy and gives you a rich base for making gravy.
- Seasonings – A simple mix of kosher salt, cracked black pepper, garlic salt (or fresh garlic), and thyme. Fresh or dried herbs both bring that cozy, home-cooked flavor.
Change It Up: Variations and Flavor Add-Ins
You can easily tweak the flavor of your pot roast with these ideas:
- Add 2 tablespoons of Worcestershire sauce and a packet of onion soup mix for extra richness.
- Toss in Yukon gold potatoes and carrots for a full one-pot meal.
- Substitute red wine for part of the beef broth.
- Sprinkle in rosemary, oregano, or Italian seasoning for a different twist.
Step-By-Step: How to Make Crock Pot Pot Roast
- Prep the roast – Pat the beef dry with paper towels.
- Layer the crock pot – Slice the onion and place it in the bottom of a 6- or 8-quart crock pot. Place the roast on top and sprinkle on the seasonings. Pour the beef broth around the roast.
- Cook – Cover and cook on low for 8 hours or high for 6 hours, until the beef is tender.
- Rest & serve – Remove the roast, let it rest for 15 minutes, then serve with the drippings or homemade gravy.
How to Make Gravy from the Drippings
- Skim off any excess fat and pour the drippings into a sauté pan.
- Heat over medium-low and reduce the liquid by about one-third.
- If needed, whisk in a slurry (thickening agent) made with 2 tablespoons of flour and ¼ cup of cold water. Simmer and whisk until thickened.
- Taste and adjust with salt and pepper before serving.
What To Do With Leftover Slow Cooker Beef Roast
Don’t let those leftovers go to waste! They’re a lifesaver for busy weeknights.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Portion into freezer-safe bags or containers and store up to 3 months.
- Reinvent meals: Use shredded beef in sandwiches, salads, tacos, and sliders.
Craving More? Try These Crock Pot Recipes
Equipment
Ingredients
- 1 2-3 lb beef roast
- 1 large onion sliced
- 2 cups beef broth
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- Ā½ teaspoon garlic salt
- Ā½ teaspoon thyme
Instructions
- Take the roast out of the packaging and pat dry with paper towels.
- Cut onion into thick slices and place in the bottom of the slow cooker. Place roast on top of onions.
- Season with salt, pepper, garlic, and thyme. Pour beef broth around the sides of the roast.
- Put the lid on the crock pot and, cook on high for 6 hours or 8 hours on low.
- Remove the roast from the slow cooker, and let it rest for 15 minutes. Place on a serving platter and spoon over drippings or gravy, then serve.
To Make Gravy
- Skim off the fat and pour the dripping into a saute pan. Heat pan to medium-low and reduce liquid by ā . If needed, thicken the gravy with a slurry made with two tablespoons of flour and Ā¼ cup of cold water. Whisk the slurry into the drippings and bring it up to a simmer to thicken. Taste and adjust with salt and pepper.
Video
Nutrition
What To Serve With Pot Roast
- For easy weeknight dinners, I like to keep things simple with Air Fryer Baked Potatoes, Fried Corn, and a comforting Broccoli Casserole.
- If I’m serving it for Sunday Supper, I’ll round out the meal with Southern Candied Yams, a fresh Tomato Cucumber Salad, Skillet Green Beans, and warm Parmesan Garlic Rolls. No matter how you serve it, these sides make pot roast feel extra special.
Frequently Asked Questions With Answers
No, you can add the beef straight to the crock pot. While searing adds flavor, this recipe turns out tender and delicious without it.
It is not recommended to use frozen meat in the slow cooker. Thaw the beef in the fridge before cooking it in the crock pot to ensure it is evenly cooked and prevent food safety risks.
If the beef is not tender, it has most likely not been cooked long enough. If possible, cook the roast on low for the full time.
If you tried this Slow Cooker Beef Roast Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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If I want to add potatoes what hour of cook time should I add them in?
Great question! If youāre adding chunked potatoes to the Crock Pot with your roast, youāll want to add them during the last 2Ā½ to 3 hours of cook time on low. This keeps them from getting too soft or falling apart.
If youāre cooking the roast for, say, 8 hours on low, aim to add the potatoes around hour 5 or 5Ā½. Cut them into larger chunks so they hold their shape, especially if youāre using Russets. Yukon Golds or red potatoes work great too ā theyāre a little waxier and tend to hold up better.
~Donya
Our family isn’t fond of turkey and I am thinking about making this Crock Post Beef Roast for Thanksgiving. If I use a larger roast (4-6 pounds), should I also double the amount of beef stock?
I realize I will probably have to buy two smaller roasts to get enough for the whole family.
I love the idea of switching things up for Thanksgiving ā a slow-cooked beef roast sounds cozy, flavorful, and still totally worthy of a holiday table!
If youāre using a larger roast (4ā6 pounds) or two smaller ones, you donāt need to fully double the beef stock, but you should increase it a bit. The goal is to have enough liquid to keep everything tender and flavorful without flooding the crock pot. You want the roasts about two-thirds submerged in liquid.
Also, be sure to keep an eye on timing ā larger roasts may take an extra hour or two on low, depending on your slow cooker. Enjoy!
~Donya
So delicious and so easy.
Thatās exactly what I love to hear ā delicious and easy is always the goal! Thanks so much for giving it a try.
~Donya
really good…I was taught also to add coffee which makes for a great rich gravel…so perfect
I love that ā coffee is such a great trick for adding richness and depth to gravy! Itās one of those old-school secrets that really takes things to the next level. So glad you enjoyed the recipe, and thanks for sharing your delicious touch!
~Donya
Awesome at 8 hrs.
Love hearing that! Eight hours is just about perfect ā so glad it turned out awesome for you. Thanks for sharing!
~Donya
What could I use if I don’t have beef broth?
Great question! If you donāt have beef broth on hand, here are a few easy substitutes that will still give great flavor:
ā¢ Chicken broth or vegetable broth ā either one works in a pinch and still adds a nice savory base.
ā¢ Water + bouillon cube or paste ā if you have beef or vegetable bouillon, just mix it with hot water (follow the label for ratio).
You can also add a pinch of garlic powder, onion powder, or herbs to boost flavor. Hope that helps!
~Donya
This is my favorite go to pot roast recipe. No searing, no mess – especially if you use the slow cooker liners, and it’s always delicious. I do add worchestershire sauce and if I have it, some red wine along with fresh herbs. I saw that someone added some leftover coffee so I will be trying that next time.
This makes me so happy to hear! I love that this recipe has become your go-to ā no searing, no mess, and always delicious is exactly what I was aiming for. Your additions of Worcestershire, red wine, and fresh herbs sound wonderful (and yes, that little splash of coffee is a fun trick to try next time!). Thank you for sharing how you make it your own.
~Donya
Great pot roast my go to except
I always brown on all sides before thowing in the crock..just the way I was taught
also taught to add left over morning coffee about 1/2 cup..again the way I was taught
hardly has time to get out of crock as once done we all are forever tasting ….just so darn yummy
I love this so much ā what a wonderful tradition! Browning the roast first really does add that extra depth of flavor, and the splash of leftover coffee is such a clever touch. Thank you for sharing your familyās way of doing it! ~Donya
Yes, it is delicious. I make it all the time.
I’m so glad you are here! Thank you for your amazing review! ~Donya
The only thing different I do is add potatoes and carrots. I use corn starch for the gravy and serve nice crusty rolls to slop up the gravy. LOL .