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This Pot Roast Crockpot Recipe is comfort food at its best! Vegetables, beef roast and savory gravy all cook together low and slow in a crockpot until it’s fall apart tender. Serve by itself or with some buttery mashed potatoes for maximum deliciousness.
Basic Pot Roast Recipe
With the winter months upon us, its time to bring out my trusty Pot Roast Crockpot recipe! Every person should have an amazing Pot Roast recipe in their arsenal. This is mine and I’m happy to be sharing it with you today! First brown your meat, then add it into the crockpot with some onions, garlic, carrots and thyme. Finish it off with a little beef consomme and broth and you’re set. After 4-6 hours on high, you’ll have a pull apart, super tender roast with tasty veggies to serve along side. Thicken the gravy and serve! It’s the perfect Sunday Supper or stick to your ribs weeknight meal.
A Few Tips For Success Before We Begin
Be sure to brown your meat first. This adds great flavor and really only adds an extra 10 minutes total. Also, be sure to find a can of beef consomme. This adds a stronger beef flavor you can’t get from broth or stock. I use Campbell’s.
What cut of meat do I use for Pot Roast?
The most common cut of meat you’ll need for a classic pot roast is a boneless beef chuck roast. It’s from the shoulder of the cow and generally more tough, but has great marbling that makes for a buttery, tender and moist finished product. I used a 3-4 pound roast which is the perfect size for a family of 6-8 people, but this recipe can be easily adapted with a smaller or larger roast. Just make sure your crockpot is large enough for a larger piece of meat.
If you can’t find chuck roast, look for a boneless beef brisket or bottom round roast.
How to Make a Crockpot Pot Roast
Most pot roast recipes call for a lot of the same ingredients. While some will call for tomatoes and/or red wine, mine does not mainly because I don’t like it like that. You are welcome to add in 1 tablespoon tomato paste and substitute half of the beef broth for red wine. For full recipe details, including ingredients and increments needed, see the printable recipe card down below. Here is what you can expect when making this recipe:
Prep + Brown Roast
Remove roast from fridge, unwrap and dab with paper towels to remove any moisture. Let sit 45 minutes to an hour to bring to room temperature. Sprinkle generously with salt and pepper. Heat olive oil in a large skillet over medium high heat. Brown roast on all sides and transfer to crockpot.
Add Vegetables, Liquids + Spices
Cover with beef consommé, beef broth, Worcestershire sauce, carrots, onion, garlic, thyme, bay leaves, and more salt and pepper if desired.
Cover + Cook on High
Cover with lid and cook 4-6 hours on high.
If your roast is on the smaller side, it will take less time for it to cook. If your roast is on the larger side, it will take more time for it to cook. Roast is done when it is very tender.
Make the Gravy
I use this fat separator from OXO and it does a great job at not only separating the fat from the cooking juices, but it also pulls out any large chunks you may have missed that you don’t want in your gravy.
Separate Fat from Cooking Liquid for Gravy
Using a slotted spoon, remove the roast to a shallow bowl and set aside. Remove carrots and onions and place into a serving dish. Set aside. Pour cooking liquid through a fat separator. Discard fat and measure out 2 cups of hot cooking liquid.
Add Butter + Flour to Hot Cooking Liquid, Return to Crockpot
In a large bowl, stir butter and flour together until a smooth paste forms. Pour the hot cooking liquid into the butter-flour mixture and stir to thicken. The heat from the liquid should melt the butter flour mixture and thicken it pretty quickly. Pour this mixture into the slow cooker and stir to create a gravy. Cover and cook another 20 minutes or so.
Shred Meat + Serve
Remove fat from meat and shred. Place into serving dish with carrots. Spoon over hot gravy and serve. Mashed potatoes optional!
What to Serve with Pot Roast
Oh, the possibilities are endless! Here are my favorite sides to serve:
- Mashed Potatoes (obviously)
- Roasted Root Vegetables
- Oven Roasted Potatoes
- Roasted Cauliflower
- Easy Roasted Brussels Sprouts
- Homemade Whole Wheat Rolls
- No-Knead Crescent Rolls
What do I do if my roast is tough?
Odds are your pot roast is tough because you haven’t cooked it long enough. As the meat cooks, it gets tougher and tougher until it reaches its breaking point and all that connective tissue and fat starts relaxing and melting away.
So if you think your meat is done but its still tough, let it cook another hour or so. The longer you cook it, the more tender it should become. Keep at it!
Storing Leftover Pot Roast
Transfer pot roast to an airtight container with some of the crockpot juices to keep the meat moist and transfer to the refrigerator. Refrigerate the gravy in a separate airtight container.
To Freeze: Allow shredded roast to cool completely. Store in an airtight container or freezer safe, airtight bag with some of the roast juices (to keep it moist). Freeze up 3 months. Thaw overnight in the fridge.
Can I make this ahead?
Yes, absolutely! Simple follow the directions in the recipe card and then pack everything up in airtight containers and store in the refrigerator for up to 4 days.
To Serve: reheat in the microwave or on the stove.
Can I make this on the stove and/or in the oven?
Yes! The crockpot is mainly used for braising and thankfully we can braise in the oven using a dutch oven. Simply brown the meat in the dutch oven on the stove, add in the rest of the ingredients, cover and transfer to a 225 degree oven for 4-6 hours or until meat is very tender.
Like Pot Roast? Try These Other Recipes:
- Garlic and Herb Encrusted Pork Roast with Pregravied Potatoes
- Slow Cooker Root Beer Pulled Pork Sandwich Recipe
- Crock Pot Pulled Pork Recipe
- Crockpot Rosemary Pork Loin
The printable recipe card is below. If you make this amazing pot roast crockpot recipe, I’d be so grateful if you would give it a star review. Have a great week friends! 🙂
Pot Roast Crockpot Recipe
- 2 tablespoons olive oil
- 3 lb. Chuck Roast sometimes referred to as a pot roast on the sticker
- salt & pepper to taste
- 10.5 oz beef consommé 1 can
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 small onion diced
- 4 cloves garlic minced
- 5 sprigs fresh thyme or 1/2 teaspoon dried thyme leaves
- 2 bay leaf
- 2 pounds carrots cut into large chunks
- 2 tablespoons butter softened
- 2 tablespoons all purpose flour
- Remove roast from fridge, unwrap and dab with paper towels to remove any moisture. Let sit 45 minutes to an hour to bring to room temperature. Sprinkle generously with salt and pepper. Heat olive oil over medium high heat. Brown roast on all sides and transfer to crockpot.
- Cover with beef consommé, beef broth, Worcestershire sauce, carrots, onion, garlic, thyme, bay leaves, and salt and pepper if necessary. Cover with lid and cook 4-6 hours on high. If your roast is on the smaller side, it will take less time for it to cook. If your roast is on the larger side, it will take more time for it to cook. Roast is done when it is very tender.
- Using a slotted spoon, remove the meat to a shallow bowl and set aside. Remove carrots and onions and place into a serving dish. Set aside. Pour cooking liquid through a fat separator. Discard fat and measure out 2 cups of hot cooking liquid.
- In a large bowl, stir butter and flour together until a smooth paste forms. Pour the hot cooking liquid into the butter-flour mixture and stir to thicken. The heat from the liquid should thicken it pretty quickly. Pour this mixture into the slow cooker and stir to create a gravy. Cover and cook another 20 minutes or so.
- While gravy is warming, remove any excess fat from meat and shred the rest. Toss meat and carrots back in with gravy and serve. OR serve separately with gravy on the side of the meat and carrots.