Slow Cooker Pot Roast – fall off the bones and incredibly flavorful chuck roast and vegetables smothered in a gravy-like broth. One of the easiest family meal you’ll ever make!
I couldn’t imagine life without this mighty wonder slow cooker. Although I love all the vibrant and bright flavors of summer, I’d still find comfort in slow cooker recipes, like this Slow Cooker Beef Stew here, that ensembles classic family meal without much technicality.
One of the reasons why I love slow cooker recipes is that you can basically dump everything in a crock pot, cook it slow and low for hours and dinner would be ready by the time you got home. Perfect for busy weeknights!
You don’t have to be a seasoned home cook to whip up a showstopping dinner using slow cooker. It’s a failproof cooking method even for beginners.
How Long to Cook Roast in Crock Pot?
A pot roast always start off by browning the beef first and then slow cooking it in a broth for hours. I wouldn’t dare skipping the browning part since it creates a lovely layer of crustiness on the outside. You’ll also get a more flavorful broth/liquid for the beef as you deglaze the pan and transfer it to the slow cooker.
This recipe calls for slow cooking it on high for 3 1/2- 4 hours or 7-8 hours for low. But I prefer cooking it slow and low as it yields maximum tender and flavorful meat. It’s fall-off-the-fork tender!
You can also substitute chuck roast with brisket cut, too.
Since this is covered well all throughout, this recipe ends up with tons of sauce even if you only need enough liquid to partially submerge the meat. The beef itself releases its juices, resulting in more gravy.
The gravy-like sauce will knock your socks off as it penetrates deep down onto the layer of the meat and on the veggies. You’ll be licking your plate clean with this Slow Cooker Pot Roast gravy. That, I can guarantee!
Don’t blame me either if your neighbors comes knocking on your door asking what you’re cooking for dinner. ‘Cause trust me, they’ll smell that savory delectable aroma coming from all the spices and seasonings even from afar. Oh and the kiddos will love it too. 😉
This dish is truly a keeper! One that can be prepared by the most novice cook at home. You can add whatever veggies you have in your fridge like squash or turnips. It’ll still turn out great! A perfect meal to add to your weekly menu especially on wintery nights.
Happy eating!
Tips and Notes:
- Never skip the browning part as it create a good crusty exterior and also makes your broth more flavorful when you deglaze the pan.
- I just love Yukon potatoes because of its buttery texture which adds flavor and texture to this dish. It won’t easily fall apart when cooked longer. But you can also use russet potatoes here.
- Make sure you rub the salt deep into as many cracks and crevasses as possible to ensure all parts are equally seasoned and flavored.
- If you don’t want another dish to wash, in this case a skillet, you may add the cornstarch thickener mixture DIRECTLY into the crock pot in the last hour of cooking. I know how much you love less dishes to wash. 😉
- No slow cooker? Don’t worry. You can wake it on stove top. Just keep an eye on the water level.
Slow Cooker Pot Roast
Ingredients
- 3-4 pounds (1.36-1.81 kg) chuck roast
- 1 tablespoon (13.44 g)canola
- 2 teaspoon (4.2 g) creole seasoning
- Salt to taste
- 2 bay leaves
- 1 large onion , chopped
- 1 tablespoon (2 g) minced garlic
- 1 celery stalk , chopped
- 2 sprigs thyme , plus more
- 1 tablespoon (16.38 g) tomato paste
- 1 1/4 cups (352.5 g)beef broth
- 1 pound (450 g) carrots , peeled and cut into large chunks
- 1- 1 1/2 pound (453.59 - 680.39 g) potatoes , peeled and cut into large chunks
Pot Roast Gravy
- 3-4 Tablespoons butter
- 3 -4 Tablespoons flour
- salt and pepper to taste
Instructions
- Rinse trim chuck or any visible fat, rinse and then pat dry with paper towel.
- Generously salt and pepper roast, then season with cajun creole seasoning here. Set aside. Make sure you rub the salt deep into as many cracks and crevasses as possible.
- Heat about 1 tablespoon oil in skillet on medium, place beef in a single layer and sear meat on both sides until brown. About 3-4 minutes each side.
- Transfer the roast to the insert of a slow cooker. ( I used a 6 quart slow cooker )
- Throw in bay leaves, onions , garlic , celery, and thyme . Stir until fragrant about 2-3 minutes
- Add tomato paste , followed by beef broth to the skillet scrape all sides .Bring to a boil, remove and and pour in the slow cooker.
- Then throw in carrots, potatoes in the slow cooker and salt according to preference. Remember you can always add more .
- Cover and slow cook on high for about 3 1/2 – 4 hours or low for 7-8 hours. Start checking after 3 1/2 hours , until the roast is tender .
Pot Roast Gravy
- Using a spoon skim any visible fat from the surface of the roast liquid . Discard the bay leaf and thyme stems. Strain the vegetables, reserving the gravy
- Heat a saucepan or skillet with butter over a medium-high heat.
- Gently whisk in the flour to make a “roux.” Stir the roux for 2-3 minutes to remove any raw taste of the flour.
- Gradually add about a ¼ or more of liquid and continue whisking until mixture is thick and somewhat smooth.
- Then add the remaining liquid and adjust thickness to personal preference – season with salt and pepper. Remember gravy thickens as it cools down.
Nutrition Information:
How to Make Pot Roast
Rinse trim chuck or any visible fat , rinse and then pat dry with paper towel. Generously salt and pepper roast , then season with cajun creole seasoning here. Set aside. Make sure you rub the salt deep into as many cracks and crevasses as possible.
Heat about 1 tablespoon oil in skillet on medium, place beef in a single layer and sear meat on both sides until brown. About 3-4 minutes each side. Transfer the roast to the insert of a slow cooker.( I used a 6 quart slow cooker ).
Throw in bay leaves, onions , garlic, celery, and thyme. Stir until fragrant about 2-3 minutes.
Add tomato paste, followed by beef broth to the skillet scrape all sides. Bring to a boil, remove and and pour in the slow cooker.
Then throw in carrots, potatoes in the slow cooker and salt according to preference. Remember you can always add more. Cover and slow cook on high for about 3 1/2 – 4 hours or low for 7-8 hours. Start checking after 3 1/2 hours , until the roast is tender.
(See recipe box for Pot Roast Gravy Instructions)
Jess Page says
Made this and used the Cajun creole seasoning, it was SOOOO GOOD!!! We’ll definitely be making this again!!
Imma says
Wonderful! Thank you so much for the feedback Jess :)!
Michelle Cothran says
Hello. Making this for Christmas dinner. What is an alternative to the Creole Spice?
Imma says
Hi Michelle. You can make your own Creole seasoning (https://www.africanbites.com/creole-seasoning/) or you can replace it with Italian seasoning, taco seasoning, or curry powder if you prefer a flavor twist.
Michelle Cothran says
Hello. Making this for Christmas dinner. What is an alternative to the Creole Spice?
Michelle in Maine
Imma says
Hi Michelle. You can make your own Creole seasoning (https://www.africanbites.com/creole-seasoning/) or you can replace it with Italian seasoning, taco seasoning, or curry powder if you prefer a flavor twist.
Josh says
I added red wine too!!! A bit off topic but red wine is awesome with leg of lamb….delicious!!!!
ImmaculateBites says
Great! Thanks for sharing .
Cave says
Hello and GOD. Bless,
I’m a fair cook but, not much on crock pots is there a web link for more recipes ?
I am preparing this one as I type for supper tonight . fingers crossed .
ImmaculateBites says
Hi Cave! Follow this link for other delicious crockpot recipes https://www.africanbites.com/?s=slow+cooker
Do let me know how this slow cooker pot roast works out for you :)!
Tom Eggebeen says
Terrific recipe, basic and delicious … I added a wee bit of red wine, sliced portobello mushrooms, and a sprig of fresh rosemary … I used dried thyme … the Creole seasoning has a bit too much bite for my spouse, but she liked it anyway. Will use this again.
Pennie says
This was fabulous! So much flavor, even if I forgot a couple ingredients. Thank you so much!
imma africanbites says
You’re welcome, Pennie. Thank you for trying it out.
Rosa Wright says
I tried this last night… wow. wow. wow. It really was super. My husband and sons loved it as well. And today it tasted even better for lunch :-)) Thank you Imma for sharing this recipe. I have been glancing through your website and am finding so many recipes I will like to try as well.
Sincere thanks,
Rosa
ImmaculateBites says
Hi Rosa,
So happy to hear this . Hope all the recipes you try out work as well. Thanks for taking time out to share this with us.
Happy Cooking!!!
Berni says
Oh my lord was this delicious! Added a splash of red wine, otherwise made as is. It’s a keeper for sure!!!
imma africanbites says
Thanks for sharing that tip. Glad you enjoyed it.
Jackie says
Hi
Can you help me out with the gravy measurements. how much butter and flour to use to make gravy. Thanks
ImmaculateBites says
Absolutely, I have updated recipe to include measurements. Remember the potatoes helps thicken up the gravy . So you might have to add more beef stock , if it’s too thick.
CES says
A good rule of thumb is equal parts of butter (or you can use any fat like coconut oil or grease) to flour. So, one tablespoon of each to a cup of whatever liquid you are using.
ImmaculateBites says
Thanks for sharing!!!
Karly says
I love my crock pot too! Love how easy weeknight meals can be! Thanks for the great tips!
ImmaculateBites says
Hi Karly! Glad to hear it’s helpful.
Urban @ urbanskitchen.com says
I did end up making this dish inspired by your recipe with my own take on it, just adding a few other ingredients as well Red wine for stock. Added some Chopped Fennel & Pumpkin Squash i already had on hand. After searing on stove I did it in the oven in my stoneware (meat couldn’t properly fit in my Dutch pot) dish for about 3.5 – 4 hrs on low oven roast heat. It turned out quite well in the end and had leftovers for about 3-4 days which is usually fine as it saved some days cooking. It was my first time cooking a Chuck Roast. I’m very sure to make it again as well won’t be as surprised at the cost of 3+ lbs of Chuck Roast. But it’s damn tasty when cooked ! Keep inspiring!
ImmaculateBites says
Awesome! Thanks for the feedback Urban.
Melissa says
I made this yesterday and it was flavorful, succulent, tender PERFECTION!!!!
ImmaculateBites says
YES! YES! and YES! Thank you so much!
ImmaculateBites says
I think red wine would be a great addition here Urban! And yes this would be work as well in a Dutch oven. Thanks for stopping by!
Tink says
Making this right now and the smell from the kitchen is mouth watering! It’s been cooking on low for about 3 1/2 hours or so and still has many more to go, but we can’t wait to eat it!
imma africanbites says
Yaay! I hope you enjoyed this one!
Urban @ urbanskitchen.com says
That looks sooo delicious . Menu planning just never quite works for me, as I like to change up what I want to eat and seeing something delicious always inspire me to change what’s for Dinner. think I’ll make that tomorrow night because I know besides the Chuck Roast, I have everything else there and more to make that on hand as well have some Pumpkin I can use up that goes well with that too just throwing that all in.
Not much a slow cooker kind of guy, so it’ll go in my Dutch oven pot and slow simmer in my oven on low heat. I’ll add my personal touch to it by simmering it in some red wine (Touch of French) I currently already have opened unfinished for the Stock. Luv the recipe inspiration. Thanks Imma!