Crockpot Pot Roast with gravy

Crockpot Pot Roast is the best way to get a tender and juicy roast. It’s the perfect weekend or weeknight dinner that everyone will love. The flavor is out of this world! Once you make this easy slow cooker recipe, it’s literally all you’re going to think about until the next time that it’s on the meal planning menu. It’s just that good! 

How to make Crockpot Pot Roast 

1. Chuck Roast is the one I always use – or you can use brisket or bottom round roast.
2. It’s important to lay the meat on top of vegetables in the slow cooker. I use Carrots, Yellow onion, and Mushrooms.
3. For seasoning you’ll want Onion flakes or Onion powder, along with Garlic powder, and a mix of other spices: Dried Oregano, Dried Thyme, Paprika, Kosher salt and pepper, and I also use ground celery seed but you can omit.
4. It’s important to salt and pepper your roast and sear it in a very hot pan. This will hold in the juices and keep the meat moist and shreddable.
5. I always add a bit of all-purpose flour to keep some of the juices thicker.
6. Is it better to cook high or low in a slow cooker? Low and slow is key. This is what keeps the roast nice and tender. You can cook it on high, but it won’t be as tender as if you slow cooked it. 
7. You’ll know your crockpot pot roast is done when it shreds with two forks.

Storing Pot Roast & Leftovers

• Keep leftovers chilled in the fridge in an airtight container and eat within 3 days. 
• Leftovers can be used for tacos or beef sandwiches or enchiladas!

Expert Tips 

• Save yourself clean up time by lining the slow cooker with a slow cooker bag. You just have to grab it, and throw it in the trash and your crock pot will be shiny and clean! 
• You can always add more vegetables or potatoes as well. I love adding in Yukon gold potatoes or red potatoes for flavor. Crockpot Pot Roast is great served with potatoes!
• I usually serve this with beef gravy – use my homemade gravy recipe and use the drippings from inside the crockpot, adding beef stock to make 2 cups.

Crockpot Pot Roast Recipe

4.94 from 16 votes

Crockpot Pot Roast is our favorite Sunday meal. Make this any night of the week in your slow cooker or pressure cooker and serve it with an easy beef gravy!

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Yield 6 servings

Serving Size 1 serving

Cook ModePrevent your screen from going dark

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Ingredients

 

For the roast:

• ▢ 2-3 pound Chuck Roast pot roast
• ▢ 3 ounces baby carrots or 2 medium carrots, sliced
• ▢ 1 medium yellow onion sliced
• ▢ 8 ounces mushrooms sliced
• ▢ 2 teaspoons onion flakes
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon ground pepper
• ▢ ½ teaspoon dried oregano
• ▢ ½ teaspoon dried thyme
• ▢ ¼ teaspoon paprika
• ▢ ¼ teaspoon ground celery seed

For the gravy:

• ▢ 2 cups (473ml) beef stock and/or drippings from the roast
• ▢ 4 tablespoons (57g) unsalted butter
• ▢ ¼ cup (31g) all purpose flour
• ▢ 1 teaspoon onion powder
• ▢ ¼ teaspoon dried thyme
• ▢ Salt and pepper to taste

Instructions

• Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Salt and pepper the roast, then sear it 2 minutes per side.
• Stir together all spices in a small bowl.

Slow Cooker Directions:

• Place carrots and onions in the bottom of a 5-6 quart slow cooker. Use a slow cooker bag for easy cleanup!
• Add the seared roast on top of the vegetables and sprinkle with seasoning. Top with mushrooms.
• Cover and cook on low for 8 hours. Remove the roast and shred it. Reserve the liquid to make the gravy.

Instant Pot Directions:

• Place carrots and onions in the bottom of the instant pot insert. Add 1 1/4 cups of beef stock into the pressure cooker.
• Add the seared roast on top of the vegetables and sprinkle with seasoning. Top with mushrooms.
• Cover and lock lid in place. Set on HIGH pressure for 75 minutes.
• After the time is finished, allow a 10 minute natural release, then quick release.
• Shred roast and drain juice for gravy.

Make the gravy:

• Combine stock and/or juices from the meat in a large measuring cup. Heat in the microwave for about 2 minutes, or until heated through.
• Meanwhile, melt the butter and add the flour. Stir to form a paste, cook for 1 minute. Add the spices then slowly whisk in the stock. Cook, stirring constantly, until the mixture thickens, just a couple of minutes. Salt and pepper to taste. Serve with roast.

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Recipe Nutrition

Serving: 1serving | Calories: 399kcal | Carbohydrates: 11g | Protein: 33g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 124mg | Sodium: 764mg | Potassium: 863mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2250IU | Vitamin C: 3.7mg | Calcium: 47mg | Iron: 4.1mg

Nutritional information not guaranteed to be accurate

Course Main Course

Cuisine American

Author Dorothy Kern

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Step-by-Step Photos

• Stir all the spices together in a bowl. 
• Heat a pan over medium-high heat and then add the olive oil. Sear the roast for 2 minutes on each side. 
• Pour the carrots and onions into the slow cooker. 
• Place the seared roast on top of the veggies and add the seasoning. Then add the mushrooms on top. 
• Put on the slow cooker lid and cook for 8 hours on low. Take out the roast when done and shred it – it will be fork tender. Be sure to save the liquid to make the gravy – if there isn’t you can add some low-sodium beef broth for the sauce. 

This is the best easy Crockpot Pot Roast Recipe – make pot roast in the slow cooker for a delicious meal. This is a family favorite recipe!