🍯🧄🥩 Slow Cooker Honey Garlic Pot Roast is juicy, flavorful, and made with just a handful of common ingredients! Add everything to your slow cooker all at once and let it work its magic until the meat is fall-apart tender! Cozy up with this easy slow cooker pot roast recipe when you need some comfort food!
Easy Slow Cooker Honey Garlic Pot Roast Recipe
- When you’re in the mood for juicy chunks of beef in a savory sauce made with soy sauce, orange juice, garlic, and honey, this easy slow cooker pot roast is excellent!
- You may sear chunks of Chuck roast in a skillet before transferring them to your slow cooker to bring out extra flavor, but if you’re short on time or energy, it’s fine to just add everything all together to the slow cooker. And then just set-it-and-forget it and let it simmer away!
- This high protein, low effort recipe is just what the doctor ordered when you’re craving some cozy comfort food. It tastes even better when the weather is chilly and you need something that’ll warm you up and stick to your ribs! It’s picky-eater approved, too.
- Leftovers keep great in the fridge or freezer and reheat like a dream so you can meal prep this and stash half in the freezer for a rainy day.
- Wondering about a similar recipe but using chicken instead? I’ve got this fab Slow Cooker Honey Garlic Chicken that’s a cinch and so tasty! For those wanting to make a baked roast, my Steakhouse Style Pot Roast is delish!
Ingredients in Crockpot Honey Garlic Pot Roast
- Chuck roast: It’s my go-to for the best pot roast in a crock pot because it has enough fat and marbling to stay tender and juicy after hours of slow cooking. Brisket or rump roasts may be used instead.
- Liquids: Orange juice (fresh is best but from a carton is fine), soy sauce (or reduced sodium soy sauce), honey, olive oil, beef broth. Tip – If you’d like to substitute with toasted sesame oil, rather than olive oil, it helps play up the Asian flavor profile.
- Seasonings: Garlic powder, ginger (fresh ginger or dried ginger), kosher salt, pepper. For a more traditional and less Asian-inspired flavor profile, rosemary, thyme, and a bit of Worcestershire sauce can be swapped.
- Cornstarch + water: This helps to thicken the sauce.
- Garnishes: Green onions are great, and you can also use fresh cilantro, fresh parsley, or other fresh herbs. I like toasted sesame seeds too for garnishing.
- Veggies: If you want to cook this with veggies like carrots, small diced potatoes, or celery, you may. Add them about 2 hours before the roast finishes and not from the beginning because they may overcook otherwise. I find it easier to serve the cooked beef with rice or mashed potatoes, or vegetables such as green beans, roasted carrots, or roasted broccoli.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Slow Cooker Pot Roast
- Optionally: Sear cubed pieces of chuck roast in a large skillet and then transfer it to a large slow cooker. Searing adds more flavor to your finished pot roast, however it’s an extra step and if you don’t want to be bothered, don’t sear.
- Liquids + Seasonings: In a medium bowl, mixed together, the cooking liquids and the seasonings, and then pour this over the pieces of Chuck roast, and then pour in the beef broth.
- Slow Cook: Cook on HIGH for 4-5 hours, or on LOW for about 8 hours, or until the beef is fork-tender.
- Thicken: Mix the cornstarch with water, stir it to the slow cooker about 30 minutes before the meat is ready to thicken the gravy.
- Garnish: Taste, season as desired, and add green onions, fresh herbs, or red pepper flakes for heat, and serve.
Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.
- 4 pounds Chuck roast, cubed into large bite-sized pieces about 1 1/2-2-inches each (brisket may be substituted)
- ½ cup orange juice, freshly squeezed is ideal, from a carton is fine
- ⅓ cup soy sauce, (use reduced sodium if desired or tamari or coconut aminos to keep gluten-free)
- 2 tablespoons olive oil, (optionally use 1 tbsp olive oil + 1 tbsp toasted sesame oil if you want a more prominent Asian-inspired flavor profile)
- 2 tablespoons honey
- 2 tablespoons garlic powder, or to taste
- 1 tablespoon fresh ginger, finely minced, or to taste (or about 1 to 1 1/2 teaspoons ground ginger, or to taste)
- 1 cup beef broth, use reduced sodium if desired
- 1 tablespoon cornstarch mixed with 1 tablespoon water, for thickening
- 1 green onion, trimmed and sliced into thin rounds for garnishing or as desired
- Toasted sesame seeds, optional and as desired for garnishing
- Salt, to taste
- Freshly ground black pepper to taste, or use red chile flakes for heat
- Other fresh herbs, optional and to taste (fresh parsley, cilantro, mint, basil, etc.)
Optionally, to a large skillet, add 1 tablespoon olive oil, add the pieces of Chuck roast, and sear for about 2 minutes per side over medium-high heat; flip and tur uniformly. Searing is optional, but helps develop the flavor for the finished dish and helps lock in the natural juices.
Spray the insert of a 6 or 7-quart slow cooker with cooking spray, add the Chuck roast pieces (seared or raw); set aside momentarily.
To a medium bowl, add OJ, soy sauce, olive oil, honey, garlic powder, ginger, and whisk to combine.
Evenly pour the mixture over the beef pieces.
Evenly pour the beef broth in, cover, and cook slow cook on HIGH for about 4-5 hours; or on LOW for about 8-9 hours. See Slow Cooking Tips below.
About 30 minutes before the meat is done, to a small dish, add the cornstarch, water, stir to dissolve the cornstarch and form a slurry, and then add the slurry to the slow cooker, and stir to combine. This helps the sauce thicken.
- Slow Cooking Tips – Pot roast is ready when the meat is extremely tender and can be pierced and shredded with a fork. If in doubt, I would cook it a bit longer. I would aim for an internal temperature of approximately 200°F but I would go in this case more by visual clues that the meat is done rather than taking the temperature. Unlike steaks where you’re probably going to cook it till approximately 135 to 145°F, you will cook Chuck roast to a much higher temperature in order to allow the fat to render out and this tougher cut of beef to fully tenderize.Since all slow cookers very in their heat output, I would start checking early based on if your machine runs hot/fast or not.
- Garnish with green onions as desired, optional sesame seeds, and add salt and pepper to taste, or red pepper flakes for heat. Seasoning Tips – Make sure to add salt to taste, and if it tastes at all bland or boring, it probably needs more salt. Because all soy sauce and beef broth vary in their saltiness, and because the level of cooking liquids reduces and condenses over time, the saltiness will amplify, which is why in this recipe I salt at the end, not in the beginning.
- Serve as desired with rice or mashed potatoes, green beans, or roasted broccoli or your favorite sides.
Storage: Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 3-4 months. Reheat gently as desired, about 30 seconds in the microwave or as needed.
Serving: 1serving, Calories: 385cal, Carbohydrates: 7g, Protein: 36g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 125mg, Sodium: 670mg, Potassium: 684mg, Fiber: 0.3g, Sugar: 5g, Vitamin A: 60IU, Vitamin C: 7mg, Calcium: 38mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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