This Crockpot Pot Roast is an easy-to-make complete meal made using just two pans for easy cleanup! Boneless chuck roast seared in butter and spices and served with veggies all topped off with a flavorful gravy.
I’m a big fan of pot roast. It’s super easy to make, so flavorful, pretty darn healthy, AND because it’s cooked low and slow, cheaper, tougher cuts of meat are perfect. So not only do you get a delicious meal, but it’s budget-friendly too!
What is pot roast?
Pot roast is a braised beef dish, sometimes made with vegetables. It’s made by first searing the meat, then cooking it low and slow in a covered dish…or in this case, your crockpot!
Today, we ARE including veggies for a well-rounded meal. The results are fall-apart meat, tender veggies, and a luscious, flavorful gravy!
Ingredients
There are FOUR main components to today’s pot roast: the seasoning, the meat, the veggies, and the gravy! Sounds like a lot, but this actually comes together super easily and quickly. Here’s what you’ll need:
- Paprika, Onion Powder, Garlic Powder, Parsley Flakes, Salt, Pepper, Celery Seed – a simple, but super effective, seasoning mixture. Don’t be shy with the salt! The beef and veggies need quite a bit!
- Butter – used to sear the meat.
- Boneless Chuck Roast – after a quick sear and 10 hours of cooking, this tougher cut of meat becomes SO tender and delicious.
- Carrots, Onion, and Yukon Gold Potatoes – our veggie blend. This combo goes perfectly with the flavors of the beef and adds delicious, contrasting flavors and textures.
- Beef Broth, Red Wine, Worcestershire Sauce, and Red Wine Vinegar – make up the base of the gravy.
- Cornstarch – thickens the gravy.
How to make
For such a flavor bomb of a recipe, this roast is surprisingly easy to make. The roast cooks low and slow all day, but the prep is just minutes!
- Whisk together seasonings and set aside.
- Grease your crockpot then place your prepped veggies into the crockpot and sprinkle with half of your spices.
- Cover your roast with the remaining spices.
- Melt butter in a large pan over medium-high heat then brown your roast for 4-5 minutes on each side.
- Place roast in the crockpot with your veggies and cover with broth, wine, and worcestershire sauce then cover and cook.
- In the last hour of cooking, whisk together vinegar and cornstarch in a small bowl.
- Stir that into the crockpot, re-cover, and cook for the final hour then shred your roast with two forks, serve, and enjoy!
How long to cook
The roast should be cooked in the crockpot on LOW for 10 hours. This results in perfectly moist, fall-apart meat.
If you need a quicker version, cook on HIGH for 5 hours. Although this will still be delicious, it won’t be quite as tender. If you cook it this way, don’t forget to sear the meat first!
Other cooking methods
Although I do think the crockpot yields the best results, if you don’t have one here are a couple other options!
- Instant Pot Pot Roast from Damn Delicious
- Oven Pot Roast from Food Network
Tips for making the best roast
- Use the right kind of meat. Boneless chuck roast is easy to find, affordable, and falls apart beautifully!
- Sear the meat. Usually I’m the kind of person who deems this step unnecessary, but I’ve tested the pot roast both ways, and it honestly tastes better and has a better texture when you sear the meat. It’s worth the one extra dirty dish and 10 minutes of time.
- Use the right vegetables. Root vegetables like carrots and Yukon gold potatoes hold up well with the long cook time.
- Season! Beef and vegetables can be VERY bland without the right seasonings.
What should i serve with this recipe?
You don’t HAVE to serve anything with this pot roast, since you’ve already got your protein, starch, and veggies. If you’re looking to stretch this to feed more people or want a more complete meal here are my serving suggestions:
- Pear, blue cheese, and candied pecan salad – the bright tangy dressing is the perfect contrast to this rich, hearty dish
- Berry fruit salad
- Rolls – I prefer a multigrain roll, because it’s hearty enough to sop up the amazing gravy
How to store
This crockpot pot roast will last in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
To reheat, thaw in the freezer (if frozen) then microwave or heat on the stove until warmed through.
– Jennifer
Crockpot Pot Roast
Equipment for this recipe
Ingredients
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoon garlic powder
- 2 teaspoons parsley flakes
- 2 teaspoon salt plus more to taste (I did 2 1/2 - 3 teaspoons)
- 1 teaspoon pepper
- 1 teaspoon celery seed
- 2 tablespoons butter
- 1 (2 - 2.5 pounds) boneless chuck roast
- 1/2 pound carrots sliced into 1-2 inch thick coins (about 3 large carrots)
- 1 small onion chopped into 1 inch chunks
- 1 1/2 pounds Yukon gold potatoes peeled and cut into large chunks (about 5 large-ish potatoes)
- 1/2 cup beef broth
- 1/2 cup red wine
- 1 tablespoon worcestershire
- 3 tablespoons red wine vinegar + more to taste for serving
- 2 tablespoons cornstarch
Recipe Video
Instructions
- Grease a 6 quart crockpot with cooking spray. Set aside.
- Whisk together spices in a small bowl: paprika, onion powder, garlic powder, parsley flakes, salt, pepper, and celery seed. Set aside.
- Place veggies into crockpot and sprinkle with half the spices. Set aside.
- Rub the roast in the remaining spices.
- Melt butter in a large non-stick pan over medium high heat.
- Once melted, add in roast and brown for 4-5 minutes on both sides. The roast will not be cooked through, you’re just looking for a nice sear on both sides.
- Place roast on top of veggies.
- Pour over broth, red wine, and worcestershire.
- Cover and cook on low for 10 hours or HIGH for 5 hours.
- In the last hour of cooking, whisk together vinegar and cornstarch in a small bowl.
- Stir into crockpot, re-cover, then cook for an additional hour.
- Shred the meat directly in the crockpot and serve!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
This post was originally published February 24, 2020 and has been updated to provide more detailed content.
Ryan
Jennifer @ Show Me the Yummy
Polly
Jennifer @ Show Me the Yummy
Anonymous
Deano
Jennifer @ Show Me the Yummy
Sharon
Jennifer @ Show Me the Yummy
Anonymous
Anonymous
Matt
Jennifer @ Show Me the Yummy
Gilbert
Jennifer @ Show Me the Yummy
Anonymous
Janeen
Anonymous
Anonymous
Jennifer @ Show Me the Yummy
Anonymous
Jennifer @ Show Me the Yummy
Anonymous
Anonymous
Anonymous
Paul
Jennifer @ Show Me the Yummy
Chris
Jennifer @ Show Me the Yummy
Jeanne
Jennifer @ Show Me the Yummy
Sandy
Jennifer @ Show Me the Yummy
Anonymous
Anonymous
Anonymous