BEST Crockpot Pot Roast with gravy

4.75 from 4 votes
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Make a Crockpot Pot Roast for the ultimate dinner! This easy pot roast recipe can be made in the crockpot or the instant pot. Crockpot Pot Roast with gravy is one of our favorite meals!

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pot roast shredded on white plate

In 2019 I’m going to try and bring you more of the easy dinner recipes we love to eat. First up: my favorite pot roast recipe! I’ve been making this recipe since I got my first slow cooker 17 years ago and it’s always a hit – even with the kids! (In fact, it’s one of the only meats Jordan actually enjoys eating.)

I’ve fine tuned the recipe over the years and decided that this one is the BEST crock pot pot roast you’ll ever make. It’s the perfect Sunday dinner or even weeknight meal because it cooks while you’re at work.

Making a pot roast in a slow cooker is easy and has minimal steps for ultimate flavor. And! If you got an Instant Pot for Christmas, I’m going to tell you how to make this in the pressure cooker too! I’ve done it both ways and both are fantastic with just a few edits for each recipe.

This easy Crockpot Pot Roast is a simple recipe with homemade seasoning, all covered with a rick 5-minute beef gravy. It will become your go-to pot roast recipe!

crockpot pot roast with gravy

The best kind of meat for a pot roast is a boneless chuck roast. I like using one that’s about 2-3 pounds. Chuck roasts are relatively cheap compared to other meat and when it’s made in the slow cooker it’s tender and literally falls apart. Making a crockpot roast with vegetables couldn’t be easier.

When I first started making this pot roast recipe I would use onion soup mix as my seasoning. I’ve since edited the recipe to make my own homemade onion soup mix seasoning because I sometimes make this roast in the pressure cooker. You can’t use the soup mix in the pressure cooker because it has cornstarch (or other thickeners) in it, which will cause problems when it comes up to pressure.

Making a homemade onion soup seasoning mix is not only easy, but it’s healthier too!

I’m going to show you step by step how to make this pot roast in the slow cooker, then I’ll explain how to do it in the Instant Pot.

How do you make a pot roast in the crockpot?

Start with your vegetables as the base.

carrots in slow cooker

First, I add my vegetables to the slow cooker insert. Now, you can see from the photos that I’m using a crockpot liner. Reynonlds sells them and I always use them because it makes for easy clean-up, but you can just use nonstick cooking spray if you prefer.

Tip: using the liner makes making gravy easy – just lift out the bag and snip the end to get the drippings!

I’m using onions and carrots for this roast. Sometimes I add celery, if I have it. My mom likes to make crockpot pot roast with potatoes, but I don’t like the boiled-consistency of slow cooker potatoes, so I make those separately.

seared pot roast in slow cooker

Do you have to brown a roast before putting it into the crockpot?

No, but it will taste better if you do. Searing the meat for a few minutes on each side will lock in the flavors and make this pot roast taste even more heavenly. Salt and pepper the roast before searing.

Then add the roast on top of the vegetables and it’s time for seasoning.

spices for crock pot roast

My homemade onion soup mix seasoning tastes just like the real thing without the artificial ingredients or thickeners.

Homemade onion soup mix contains:

  • Onion flakes
  • Garlic powder
  • Ground pepper
  • Dried thyme
  • Oregano
  • Paprika
  • Celery seed

Mix those all together and then sprinkle it over the roast.

mushrooms on roast in crock pot

We are mushroom lovers, so I always add about 8 ounces of sliced mushrooms (any kind) to the top of my roast. If you’re not a mushroom lover, you can skip these.

cooked pot roast in crockpot

Then cover and cook on low for 8 hours. Your house will smell AMAZING after! Simply shred the roast and make my 5-minute gravy with the drippings.

Now, as promised, let’s talk about making a pot roast in the PRESSURE COOKER.

If you don’t have an Instant Pot or equivalent, you should get one. I absolutely love pressure cooker pot roast. It’s SO GOOD. And it takes less than 8 hours, so if you forget to start it in the crockpot you can still have it for dinner.

How to cook a pot roast in a pressure cooker (Instant Pot):

  1. You’re going to sear it the same way you do when making it in a slow cooker. Most pressure cookers allow you to do this in the same machine as the pressure cooker itself. Warning though: sometimes my (Crock Pot version) pressure cooker overheats if I do that, so I just sear it on the stove.
  2. Make sure to use my seasoning mix and NOT use onion soup mix. The thickeners in the soup mix will cause the machine not to be able to come to pressure.
  3. Add the vegetables at the bottom, then the roast, seasoning, and mushrooms.
  4. IMPORTANT: for the pressure cooker to work (come up to pressure), it needs at least 1 cup of water or stock in the bottom. I add 1 1/2 cups beef stock or broth.
  5. Place the lid on the machine, lock it, and make sure the valve is set to keep steam in.
  6. Cook on HIGH PRESSURE for 75 minutes.
  7. After the time clicks down, allow the steam to naturally release for 10 minutes, then institute at quick release (careful, the steam is hot; I use a knife or something to open the valve).
  8. Remove the meat and vegetables and make your gravy.

How to make a simple beef gravy in just 5-minutes!

Sometimes I just serve the pot roast with the au jus it cooks in, but when I’m making Sunday Dinner or being fancy, I want gravy. My husband LOVES gravy so it’s always the way to his heart.

I used this easy 5-minute gravy recipe, using beef stock and beef bouillon. You can either just use 2 cups of the broth or you can use the drippings and add enough stock to get to 2 cups, your choice!

Tip: I prefer powdered bouillon to the cubes. It’s easier to work with.

Then serve your crockpot pot roast with gravy and the vegetables it cooked with. We love making roasted potatoes with this too!

crockpot pot roast on white plate
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Crockpot Pot Roast

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!
4.75 from 4 votes
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Yield 6 servings
Serving Size 1 serving

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
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground celery seed

For the gravy:

  • 2 cups beef stock and/or drippings from the roast
  • 1 teaspoon beef bouillon granules or 1 bullion cube
  • 4 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 1 teaspoon onion powder
  • 1/4 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 and bullion in a large measuring cup. Heat in the microwave for about 2 minutes, or until the bullion is dissolved.
  • 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.

Nutrition Information

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
Keyword beef, crockpot

**Did you make this recipe? Don’t forget to give it a star rating below!**

I also love making mashed potatoes in my crockpot!

These simple and Easy Crockpot Mashed Potatoes come together in minutes - you set it and forget it so you can make all the other sides! It's crazy how good they are from the slow cooker!

Green Beans are a great side dish!

roasted green beans on plate

You can also make turkey breast in a crockpot!

pouring gravy over slow cooker turkey breast

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6 CommentsLeave a comment or review

  1. Hi Dorothy,  

    I enjoy your recipes and following your blog.  Just wanted to say that I appreciate
    how you aren’t afraid to talk about some of the struggles you may have in your
    personal life. Thanks so much for being honest and relatable.

  2. Wonderful pot roast! Dorothy, you were so right, the extra step of searing the meat gave this the best flavor ever. Thanks for dinner ideas, I find I can usually adjust them to gluten-free.

  3. Dorothy, this recipe is spot-on.  Very similar to what I have used/done in the past with my stove-top pressure cooker, but also love your mix of seasonings, too :).   I just bought an 8-Qt. InstantPot to use at my Dad’s house and this recipe worked out great.  Like you, I typically don’t add whole potatoes to my roasts; I like to make mashed potatoes, separately, to serve with the carrots and onions.  I highly recommend your recipe, including your gravy recipe! BTW, love seeing all the pics of Abby—what a cute baby, lol.  Thanks, and have a great weekend!

  4. I advise adding milk to the gravy. Came here after making my own roast for a quick reference on gravy, followed the gravy recipe and it came out really thick. Tried adding more stock from the roast which had been broth in it and it came out oily so I added milk and it was very good but slightly greasy. Had I just used milk to begin with as most gravy recipes call for wouldn’t have made it greasy.

  5. I usually don’t comment on recipes but I do have to on this one. This is the first pot roast recipe I’ve made that didn’t involve those chemical filled packets of seasoning that tastes amazing. This will be my go-to from now on. Thank you so much for a delicious recipe. 

    Tip: I added a splash of heavy cream to my gravy and to give it a pretty color!?

  6. I had already made my roast and came across this for a gravy recipe! 
    I have NEVER been an accomplished gravy maker but this recipe was easy and turned out outstanding!! 
    Thank you for sharing!!!❤️❤️