Oh, let me tell you about my absolute favorite lazy-day dinner – this crockpot pot roast that practically cooks itself while filling your whole house with the most incredible smell. I swear, nothing says “comfort food” like walking in after a long day to find tender, fall-apart beef waiting for you. And the carrots? They soak up all those rich juices until they’re practically melting. The best part? You throw everything in the slow cooker in the morning, forget about it, and come home to a complete meal with creamy mashed potatoes and gravy that’ll make you want to lick the plate. Trust me, this recipe has saved my sanity on more than one crazy weeknight!
Why You’ll Love This Crockpot Pot Roast
Listen, I know everyone says their pot roast recipe is the best, but this one? This one is special. Here’s why:
- It’s embarrassingly easy – toss everything in the crockpot and let magic happen while you go about your day
- The meat falls apart like it’s been slow-cooked for days (but really just 8 hours!)
- Those carrots – oh my word – they soak up all the savory juices and turn into little bites of heaven
- The gravy makes itself from the cooking liquid (no extra pans!) and tastes like pure comfort
- Leftovers taste even better – if you manage to have any, that is
Seriously, this is the kind of meal that makes people think you slaved away when really you just set it and forgot it. My secret weapon for busy days!
Ingredients for Crockpot Pot Roast
Okay, let’s talk ingredients! I’m all about keeping things simple but delicious. Here’s what you’ll need for that perfect, fall-apart pot roast:
- 3-4 lb beef chuck roast – this cut has the perfect marbling to get crazy tender
- 2 tsp kosher salt – trust me, this makes all the difference in flavor
- 1 tsp each black pepper, garlic powder, and onion powder – my simple but magic seasoning trio
- 2 tbsp olive oil (optional) – for that extra flavor boost when searing
- 1 large yellow onion, sliced – they melt into the most amazing sweetness
- 4 cloves garlic, minced – because everything’s better with garlic
- 1 1/2 cups beef broth – the liquid gold that makes our gravy later
- 2 tbsp Worcestershire sauce – secret umami bomb!
- 2 tbsp tomato paste – adds richness and color
- 1 tsp each dried thyme and rosemary – my favorite herbal touch
- 1 bay leaf – little flavor booster that makes a big difference
- 6-8 whole carrots, peeled and cut into big chunks – the bigger, the better so they don’t turn to mush
- For the gravy: 2 tbsp cornstarch + 2 tbsp cold water
- For mashed potatoes: 2.5 lb russet potatoes, 4 tbsp butter, 1/2-3/4 cup warm milk, salt & pepper
See? Nothing fancy, just good, honest ingredients that work magic together in the slow cooker. Pro tip: prep everything the night before so you can just dump it all in the crockpot in the morning!
How to Make Crockpot Pot Roast
Alright, let’s get cooking! This is where the magic happens – turning that tough chuck roast into melt-in-your-mouth perfection. Don’t worry, it’s way easier than you think!
Preparing the Roast
First things first – pat that beautiful chuck roast dry with paper towels. This helps the seasoning stick better. Now, sprinkle all sides generously with the salt, pepper, garlic powder, and onion powder. Rub it in like you’re giving the meat a little massage – this helps the flavors penetrate.
Here’s my favorite trick: if you’ve got 10 extra minutes, sear that roast! Heat olive oil in a skillet over medium-high until it shimmers, then brown the roast 2-3 minutes per side until you get that gorgeous crust. It adds SO much flavor, but hey – if you’re in a rush, skip it. The roast will still be delicious!
Slow Cooking the Pot Roast
Now for the easy part! Toss those sliced onions in the bottom of your crockpot – they’ll create a nice little bed for the roast. Place the seared (or unseared) roast right on top. Scatter the minced garlic around it, then pour in the beef broth, Worcestershire sauce, and add the tomato paste, thyme, rosemary, and that trusty bay leaf.
Here’s where the carrots come in – nestle those big chunks around the roast (I like to push some underneath too). The bigger pieces hold up better during the long cook. Cover and set it to LOW for 8-9 hours (or HIGH for 4-5 if you’re short on time). Walk away and let the slow cooker work its magic!
Making Mashed Potatoes and Gravy
About an hour before serving, peel and cube those potatoes. Boil them in salted water until fork-tender (about 15-18 minutes). Drain well, then mash with butter and warm milk until creamy. Season with salt and pepper to taste.
When the roast is done (it should shred easily with forks), remove it to a platter. Now for the gravy! Pour the cooking liquid into a saucepan and bring to a simmer. Mix cornstarch with cold water, then whisk it into the hot liquid. Keep whisking for 2-3 minutes until it thickens into glossy perfection.
Plate those fluffy mashed potatoes, pile on the shredded beef, spoon that rich gravy over everything, and don’t forget those tender carrots! Dinner is served, my friend.
Tips for the Best Crockpot Pot Roast
After making this pot roast more times than I can count, I’ve picked up some tricks that take it from good to “oh-my-goodness” amazing:
- Cut carrots BIG – like 3-inch chunks. Smaller pieces turn to mush during the long cook
- Don’t skip the sear if you can help it – that browned crust adds incredible depth of flavor
- Layer onions first – they’ll caramelize beautifully under the roast
- Thicken gravy slowly – add the cornstarch slurry a little at a time until it’s just right
- Let it rest – after shredding, give the meat 10 minutes to soak up juices
Oh! And if your gravy seems too thin? Just simmer it uncovered for a few extra minutes – problem solved!
Serving Suggestions for Crockpot Pot Roast
Oh, let me tell you how I love to serve this pot roast! Of course, those creamy mashed potatoes and tender carrots are must-haves, but sometimes I’ll add some garlicky green beans or roasted Brussels sprouts for color. A warm loaf of crusty bread is perfect for soaking up every last drop of that incredible gravy. Simple, comforting, and oh-so-satisfying!
Storing and Reheating Crockpot Pot Roast
Alright, let’s talk leftovers (if you’re lucky enough to have any)! This pot roast keeps beautifully in the fridge for 3-4 days – just store everything in an airtight container with that glorious gravy poured right over the meat to keep it moist. For longer storage, freeze portions in freezer bags for up to 3 months. When reheating, go low and slow – microwave at 50% power or warm gently in a saucepan with a splash of broth. The meat stays tender, and the flavors just get better!
Crockpot Pot Roast Variations
Listen, I love the classic version, but sometimes you gotta mix things up! Here are my favorite ways to play with this recipe:
- Swap the liquid – replace half the broth with red wine for extra richness (my husband’s favorite!)
- Add potatoes – throw in cubed russets or baby potatoes with the carrots for a complete one-pot meal
- Make it mushroomy – sauté some creminis and add them with the onions
- Spice it up – add a pinch of crushed red pepper flakes for subtle heat
- Go root veggie crazy – parsnips or turnips work beautifully alongside the carrots
The beauty of pot roast? It’s practically impossible to mess up – have fun making it your own!
Crockpot Pot Roast FAQs
You’ve got questions? I’ve got answers! Here are the most common things people ask me about this pot roast recipe:
Can I use a different cut of beef?
Chuck roast is my go-to because it has perfect fat marbling that breaks down beautifully during slow cooking. But if you can’t find it, brisket or bottom round will work too – just keep an eye on them as they might need more time to get tender.
How do I fix thin gravy?
Oh, I’ve been there! If your gravy’s too runny, mix another tablespoon of cornstarch with cold water and whisk it in while simmering. Or just let it bubble uncovered for 5-10 minutes to reduce naturally. Both tricks work like a charm!
Can I cook this on high instead of low?
Absolutely! Cook on HIGH for 4-5 hours instead of LOW for 8-9. The meat might not be quite as fall-apart tender, but it’ll still be delicious in a pinch.
What if I don’t have Worcestershire sauce?
No worries! A splash of soy sauce or balsamic vinegar makes a decent substitute. Or just leave it out – the roast will still taste great with the other seasonings.
Can I add potatoes to the slow cooker?
You bet! Add them in the last 2-3 hours (cut into big chunks) so they don’t turn to mush. Though I still recommend making mashed potatoes separately – that gravy deserves a proper vehicle!
Nutritional Information for Crockpot Pot Roast
Okay, let’s be real – we’re not eating pot roast for its diet-friendly qualities! But for those curious, here’s the scoop per serving (and remember, these are estimates – your mileage may vary depending on ingredients and portion sizes):
- Calories: About 610
- Protein: A whopping 42g (hello, muscle fuel!)
- Carbs: 35g (mostly from those dreamy mashed potatoes)
- Fat: 32g (but hey, that’s where all the flavor lives)
Pro tip: Want to lighten it up? Use less butter in the potatoes or trim visible fat from the roast before cooking. But personally? I say enjoy every delicious bite – comfort food is meant to be comforting!
Share Your Crockpot Pot Roast Experience
Did this pot roast become your new comfort food favorite? I’d love to hear how it turned out! Drop a comment below with your tweaks or tips – and don’t forget to snap a photo of that gorgeous gravy-covered plate!
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Easy Crockpot Pot Roast Recipe with Mouthwatering 8-Hour Flavor
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A comforting crockpot pot roast dinner with tender carrots, rich gravy, and creamy mashed potatoes.
Ingredients
- 3–4 lb beef chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil (optional, for searing)
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1 1/2 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 6–8 whole carrots, peeled (or 1 lb large carrots), cut into big pieces
- 2 tbsp cornstarch (for gravy)
- 2 tbsp cold water (for gravy)
- 2 1/2 lb russet potatoes, peeled and cubed
- 4 tbsp butter
- 1/2–3/4 cup warm milk (or half-and-half)
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
Instructions
- Pat the chuck roast dry. Season all sides with salt, pepper, garlic powder, and onion powder.
- (Optional) Heat olive oil in a skillet over medium-high heat. Sear roast 2–3 minutes per side until browned.
- Add sliced onion to the bottom of the slow cooker. Place roast on top. Add garlic, beef broth, Worcestershire, tomato paste, thyme, rosemary, and bay leaf.
- Nestle the carrots around the roast.
- Cover and cook on LOW for 8–9 hours (or HIGH for 4–5 hours) until the beef is fall-apart tender.
- Boil potatoes in salted water 15–18 minutes until fork-tender. Drain well, then mash with butter and warm milk. Season with salt and pepper.
- Remove roast and shred with two forks. Discard bay leaf.
- Pour cooking liquid into a saucepan. Mix cornstarch + cold water, then whisk into the hot liquid. Simmer 2–3 minutes until glossy and thick.
- Plate mashed potatoes, add shredded pot roast, spoon gravy over top, and serve with tender carrots on the side.
Notes
- Searing the roast adds extra flavor but is optional.
- Cut carrots into large pieces so they don’t overcook.
- Adjust milk quantity in mashed potatoes for desired creaminess.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 8g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 145mg