This easy crockpot pot roast recipe is classic comfort food at its best! Fall-apart tender beef, flavorful potatoes, and sweet carrots & onions are all slow-cooked together in a savory broth. Minimal prep, just one pot, and dinner is ready when you are.
Whether you call it a crockpot pot roast, pot roast in a crock pot, or simply slow cooker pot roast, this recipe is the easiest way to get hearty, home-cooked flavor with almost no effort.
It’s the kind of meal that warms the house, fills it with cozy aromas, and makes everyone happy around the table.
Why You’ll Love Pot Roast in a Crockpot
- One-pot meal: Protein, starch, and veggies all cook together.
- Fall-apart tender: Chuck roast slow cooks until buttery soft.
- Potatoes + carrots together: The perfect pairing — red or gold potatoes hold their shape, and carrots add sweetness.
- Easy prep: Just a few minutes of chopping, then the crock pot does the work.
- Family-friendly comfort food: A cozy dinner that feels special but is simple enough for a weeknight.
Pro Tip: There’s only one way to mess up a pot roast in a crockpot, and that’s to not cooking it long enough.
Chuck roast (or any pot roast cut) is tough by nature and needs time to break down. If it’s not fork-tender—meaning it doesn’t fall apart easily when you stick a fork in it—then it’s simply not done yet.
Ingredients
You only need simple, wholesome ingredients for this crockpot pot roast:
- Chuck roast (3–4 lbs) → the best cut for tenderness; rump roast or round roast also work.
- Red or gold potatoes → hold their shape better than russet potatoes.
- Carrots or baby carrots → add sweetness and color.
- Onion & garlic powder → the aromatics that build flavor.
- Beef broth (about 2 cups) → keeps the meat juicy and makes flavorful juices to spoon over at the end.
- Worcestershire sauce (1–2 tbsp) → adds umami depth.
- Tomato paste (optional, 1 tbsp) → boosts savory flavor.
- Italian seasoning or dried herbs → balance and aroma.
- Salt + black pepper → season generously.
Optional: Quickly sear the roast in a skillet over medium-high heat before adding to the crock pot. This step caramelizes the surface for even more flavor, but it’s not required if you’re short on time. I often skip it.
Step-by-Step Instructions
- Prep the crock pot: Place onions, potatoes, and carrots in the bottom.
- Season the beef: Pat the chuck roast dry, then season generously with salt, pepper, and garlic powder. (Optional: sear in a skillet for 2–3 minutes per side.)
- Combine aromatics: Add Worcestershire sauce, tomato paste (if using), Italian seasoning, and pour in beef broth.
- Slow cook: Place roast on top of vegetables, cover, and cook on low for 8–9 hours or high for 5–6 hours, until meat is fork-tender.
- Serve: Transfer meat to a platter, surround with potatoes and carrots, and spoon the flavorful cooking juices over the top.
Pro Tip: No need to thicken the juices into gravy unless you want to. The juice is delicious as-is for spooning over the roast and veggies.
Alternate Cooking Methods
- Oven Pot Roast: No slow cooker? No problem. Place the roast, veggies, and liquid in a Dutch oven with a tight-fitting lid. Cook at 275°F for 6–8 hours, until the beef is fork-tender. It’s less energy efficient than a crockpot, but works just as well.
- Instant Pot Pot Roast: In a hurry? The Instant Pot is your friend. Add the beef and liquid, then cook on High Pressure for 50 minutes with a 25-minute natural release. Remove the beef, add potatoes and carrots, then pressure cook the veggies for 5 minutes before combining everything back together.
The Best Cut of Meat for Crockpot Pot Roast
- Chuck roast is the gold standard for pot roast. It’s marbled enough to break down into tender, juicy shreds. When chuck roast is on sale, I always make this classic pot roast recipe or my Chipotle Beef Barbacoa recipe.
- Rump roast and round roast are leaner options that also work, though slightly less rich.
- Brisket works well, though it’s more expensive.
- Always thaw completely before slow cooking for the best results.
- Why we use tougher cuts: Pot roast is essentially a form of braising, aka cooking meat low and slow in liquid. Tougher cuts like chuck, round, and rump have more connective tissue, which melts down during long cooking and transforms into rich flavor and fork-tender texture. These cuts are usually cheaper, too, making pot roast a budget-friendly way to turn humble meat into something wonderful.
How to Make the Best Pot Roast Potatoes
The potatoes are just as important as the beef in a classic crockpot pot roast. To avoid mushy, falling-apart potatoes, choose varieties that hold their shape during long cooking and place them under and around the roast to soak up the flavor:
- Red potatoes: Creamy and firm, they hold up beautifully.
- Gold or yellow potatoes: Buttery flavor and smooth texture, also great in the slow cooker.
- Baby potatoes: Sometimes called fingerlings, no chopping required, just toss them in.
- Skip russets: They’re starchy and tend to fall apart in the crock pot. You can use them in a pinch, but opt for a waxier potato when you can.
Cut larger potatoes into big 2-inch chunks so they don’t overcook, and always place them at the bottom of the crockpot under the beef so they soak up all the cooking liquid and flavor.
Pot Roast Secret Ingredient
Want to take your crockpot pot roast to the next level? Of course you do!
I like to add 2–3 tablespoons of balsamic vinegar to the veggies and liquid under the roast. That little splash of acidity brightens the broth and adds incredible depth of flavor to the beef and vegetables. It’s one of those simple tricks that makes people wonder why your pot roast tastes so good.
I buy my balsamic vinegar (along with extra virgin olive oil and most of my pantry staples) on Thrive Market—here’s a link for 40% off your first order. They have high-quality ingredients at great prices, and I use them often.
No balsamic on hand? A tablespoon or two of Worcestershire sauce works beautifully, too, as it adds a savory, umami flavor that complements the roast perfectly.
Remember: the real secret to making the best slow cooker pot roast is giving it enough time to cook until it’s fall-apart fork tender. I usually start mine around 9am and let it cook all day. If your roast is done before dinner, just switch your slow cooker to the warm setting and let it hang out until you’re ready to eat.
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Description
Mom’s Crockpot Pot Roast with Potatoes is the ultimate cozy meal. It’s full of good nutrition, tender, juicy, and bursting with flavor. You’ll never want to try another pot roast recipe again.
- Add the potatoes, veggies, and whole garlic cloves to your slow cooker (Crockpot).
- Place the roast on top and nestle it down into the veggies so that it’s mostly on top of the veggies and potatoes.
- Generously salt & pepper the roast and add some to the veggies, too. Aim for 1/2 teaspoon per pound of meat plus more for the veggies.
- Scatter the herb sprigs around the veggies (I leave them on the stems) and place some on top of the meat.
- Add 2-3 cups of stock or water to the veggies, until it touches and comes up a little bit on the sides of the roast. You may need more or less depending on the number of veggies and the size of your roast.
- Add 2-3 tablespoons of balsamic vinegar or 1/4 cup dry red wine to the pot with the liquid.
- Turn your slow cooker on high for 6-8 hours; cook until the roast is fork-tender. You can leave the slow cooker on the warm function for a few hours if needed once the pot roast is fork-tender.
- Leftovers will keep in the refrigerator, covered, for up to 3 days.
Notes
Cook Time: 2–3 lb roast: 4–6 hrs on High or 6–8 hrs on Low; 4–5 lb roast: 6–8 hrs on Low (or 4–6 hrs on High); 5+ lb roast: 8+ hrs
Short on time? Cut the roast into 2–4 large pieces so it cooks faster.
Oven Pot Roast: No slow cooker? Use a Dutch oven at 275°F for 6–8 hrs until fork-tender.
Instant Pot Pot Roast: Cook beef with liquid on High Pressure 50 min + 25 min natural release. Remove beef, cook veggies separately 5 min, then combine.
Crockpot Pot Roast FAQs
What is the best cut of meat for crockpot pot roast?
Chuck roast is the classic choice because it has enough marbling to break down into juicy, fall-apart shreds. Rump roast and round roast also work, though they’re a little leaner and less rich. Pot roast is a form of braising — cooking meat low and slow in liquid — which transforms these tougher (and often cheaper) cuts into something wonderfully tender.
Why is my pot roast tough?
There’s only one way to mess up pot roast in a crockpot: not cooking it long enough. Chuck roast is naturally tough and needs time for the connective tissue to break down. If your roast isn’t fork-tender (meaning it doesn’t fall apart easily when pierced with a fork), it’s not done yet. Keep cooking until it is — patience is the secret to perfect pot roast.
Do you have to sear the meat first?
No, you can put the beef directly into the crockpot raw. But if you have a few extra minutes, searing it in a skillet over medium-high heat adds a layer of flavor and caramelization that makes the final dish even better.
What kind of potatoes work best in crockpot pot roast?
Red potatoes, gold potatoes, and baby potatoes are the best options because they hold their shape and don’t fall apart during long cooking. Avoid russet potatoes — they’re too starchy and tend to turn mushy. Cut larger potatoes into chunks and place them at the bottom of the crockpot so they soak up all the flavorful cooking liquid.
Can I use baby carrots instead of whole carrots?
Yes! Baby carrots are convenient and work perfectly. If using whole carrots, peel and cut them into large chunks so they don’t overcook and turn mushy. Both add sweetness and color to the dish.
Do I need to add liquid to the crockpot?
Yes — liquid is essential for braising. About 2 cups of beef broth is ideal. You can also add a splash of balsamic vinegar (my secret ingredient) or Worcestershire sauce for extra depth of flavor.
How long does it take to cook pot roast in a crockpot?
For a 3–5 pound roast:
- On low: 8–12 hours
- On high: 6–8 hours
Larger cuts take longer. Always check for fork-tenderness before serving.
Can you put frozen roast in the crockpot?
It’s best to thaw completely first for even cooking and food safety. If you start with frozen meat, the outside may sit at unsafe temperatures too long before the inside thaws. For best results, thaw your roast in the fridge overnight before cooking.
Can I thicken the cooking liquid into gravy?
Yes, if you’d like. While I usually spoon the flavorful juices straight over the meat and veggies, you can make a quick gravy:
- Strain the liquid from the crockpot into a saucepan, discarding the solids.
- Bring it to a boil over medium-high heat.
- In a small bowl, make a cornstarch slurry by whisking together 2 tablespoons cornstarch with 2 tablespoons cold water until smooth.
- Whisk the slurry into the boiling liquid a little at a time.
- Continue whisking and simmering for 3–5 minutes, until the gravy thickens and coats the back of a spoon.
- Taste and adjust seasoning with salt and pepper as needed.
If you prefer thicker gravy, add more slurry in small amounts until it reaches your desired consistency.
How do I store leftover pot roast?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of the cooking liquid to keep it moist. Pot roast also freezes well for up to 2 months — thaw in the fridge before reheating.
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