Homemade Pot Roast made easy in the crockpot! Crockpot Pot Roast is easy to prep and so delicious: the meat is fork tender and the potatoes and carrots cook all day with the meat – it’s dinner all in one!
I can’t believe my parents when my whole childhood without a crockpot – and without making crockpot pot roast! This recipe is one of our absolute favorites – it’s a special occasion meal that you can make whenever you want. A crockpot roast is almost too good to be true!
You can make it any night of the week because it cooks low and slow all day long! Just prep the ingredients in the morning, leave them to cook in the crock pot, and dinner is ready when you get home. You will love the tender beef and vegetables flavored with Dijon and fresh herbs. This roast pairs great with some roasted cauliflower.
Ingredient Notes
- Chuck Roast – this is the cut of beef that’s best for pot roast. It’s a tough cut of meat – and usually cheaper – so cooking it low and slow is the perfect way to make it fork tender. You can also use rump roasts or round roasts for this recipe.
- Mustard: I like Dijon or brown mustard – this is used to flavor the roast. Adding this gives a depth of flavor to the final roast and juices.
- Herbs and Spices: Rosemary, garlic, and thyme are what we use – fresh, but you can use dried or garlic powder.
- When slow cooking you should put vegetables below your meat. I love using carrots, baby potatoes, red potatoes, or cut Yukon golds, and yellow onion. You can also add celery.
How to make A Crock Pot Roast Recipe
- It’s best to use a 2 1/2 to 4 pound roast. Pork roast also works with this same method.
- I always sear my beef roast before it goes into the crockpot. I find it helps hold in all that flavor. Sear it in a large skillet over medium-high heat. Scrape up all the brown bits on the bottom of the pan and add them to the slow cooker insert.
- How long to cook a roast in the crockpot will depend on the size, so you will want to check it before taking it out of the slow cooker. The easiest way to tell when it’s done is to test it with a fork. You should be able to stick a fork in it and pull the meat away without resistance. If this is hard to do, this means the beef is still tough, and your pot roast needs more time.
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Storing Leftovers
Leftover pot roast will keep well for up to five days in the fridge in an airtight container. You can reheat it with the veggies or shred the meat to make delicious pot roast sandwiches!
Crockpot Pot Roast Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 (2½ to 4 pounds) Boneless beef chuck roast
- 2 fresh garlic cloves , minced
- ¼ cup mustard (Dijon or brown mustard)
- 2 teaspoons fresh rosemary minced
- 1 teaspoon fresh thyme minced
- ½ cup onion chopped
- 1 pound Yukon gold potatoes , halved
- 1 cup baby carrots
- 1 ½ cups beef broth
- Salt and pepper to taste
Instructions
- Salt and pepper the roast. Place a skillet over medium-high heat with 1 tablespoon olive oil and sear roast on both sides (cook about 2-3 minutes per side so the meat is browned).
- In a small bowl mix the mustard, thyme, garlic, rosemary, salt and pepper.
- In a 6 quart slow cooker, place potatoes and carrots mixed on the bottom. Place the roast on top of them. Spread the mustard mixture on top of the roast in an even layer. Then add onions on top of the roast and pour the broth over the roast.
- Cover and cook on low for 7-8 hours making sure meat, potatoes and carrots are tender. Shred the roast with 2 forks. If desired, remove juices to make gravy.
Recipe Nutrition
Pair this with…
Want to serve this with gravy? Reserve the drippings and juice from the bottom of the slow cooker and make brown gravy with it.
We also love serving this with mashed potatoes!
Other Crockpot Meals You’ll Enjoy
Does this make gravy?
You can use the drippings to make brown gravy! https://easygoodideas.com/brown-gravy/
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