Crockpot Pot Roast

white serving platter with meat, potatoes and carrots around the edge

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!

Course Main Course

Cuisine American

Keyword beef, crockpot

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Servings servings

Calories 399kcal

Author Dorothy Kern

Cost $15

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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