Slow Cooker Pot Roast

The Best Meat For Pot Roast:

You actually want a tough cut of meat for pot roast, with plenty of connective tissue. I know it sounds backward, but the collagen in those tougher cuts breaks down during slow cooking, giving you tender, juicy results. I recommend using one of these:

• Chuck roast – This is my go-to choice for my pot roast recipes, including this one. It’s got plenty of fat and connective tissue, making for super juicy, flavorful meat. Sometimes I see this cut labeled as chuck shoulder, which is the same thing, or even simply “pot roast”, which is not really a cut at all. As the name implies, this cut comes from the shoulder. It can be bone-in or boneless, but I prefer boneless to not fuss with the bones later.
• Rump roast or round – This one’s from the rump and rear legs. It’s a bit leaner than chuck, so if you prefer a less fatty option that’s still tender, this is a great pick. It’s usually a little pricier than chuck, though.
• Brisket – This cut comes from the chest and front legs. It works well for slow cooker pot roast, too, though the texture is a bit grainier compared to chuck.

Avoid leaner cuts, like sirloin roast, which can turn out dry and tough.

Other Ingredients:

• Avocado Oil – I sear the roast in avocado oil, but feel free to use another heat-safe oil, such as olive oil.
• Potatoes – You can use any type of potatoes. I like Yukon gold potatoes, but red potatoes and russet potatoes also work well. When I’m short on time, I like using baby potatoes, because you don’t have to peel or chop them – just scrub and cook whole.

VARIATION: Need an alternative to potatoes?

These days I use potatoes, but I used to make this slow cooker pot roast with radishes for a low carb option, and they are delicious! You can also use rutabagas, turnips, or jicama for a similar, less starchy vibe.

• Carrots & Onions – The classics! Feel free to add other hearty veggies, like celery or parsnips, for extra flavor and variety. Most root vegetables can stand up to the long cooking time if you don’t cut them too small.
• Fresh Herbs – I use fresh rosemary and thyme to infuse the meat with flavor, and tie them in a bundle for easy removal later (they won’t be appetizing by the end). You can also add fresh sage for an extra fall vibe.
• Beef Broth – To keep everything nice and moist. You could totally use bone broth for more flavor and tenderness, but I just used a low sodium beef broth.
• Sea Salt & Black Pepper – I kept it simple with just salt and pepper, but if you’re looking to add more flavor, a sprinkle of garlic powder and onion powder would be perfect.

1. Season the beef. Liberally season all sides of the chuck roast with the sea salt and black pepper. Let it sit to come to room temperature. This will make your pot roast more juicy!
2. Brown the onions. Heat olive oil in a large Dutch oven or large skillet over medium-high heat. (I use and recommend cast iron for this, because it will help you get a nice sear on your roast later on — my Dutch oven works great.) Add the onions and cook, stirring occasionally until they are starting to brown.
3. Add the vegetables to your slow cooker. I have and love this Crock Pot, and it’s the perfect size for a 3-4 pound roast. Transfer the cooked onions into it, along with the potatoes (or radishes) and carrots.

4. Brown the roast. Add a little more oil to the pot. Sear the chuck roast until browned on both sides.
5. Combine the veggies, roast, broth, and herbs. Place the chuck roast in the slow cooker over the vegetables. Pour in the broth. Tie the rosemary and thyme sprigs with a piece of kitchen twine and place them to the side of the roast (flavor is coming!).

6. Cook the pot roast in the Crock Pot. Cook until the beef is extremely fork tender.
7. Shred and serve. Remove the bundle of herbs and discard it. Use 2 forks to shred the beef. Serve your slow cooker pot roast with potatoes, carrots, and onions. I recommend drizzling them all with the liquid from the slow cooker, and I like to garnish with extra fresh herbs.

How Long To Cook Pot Roast In A Crock Pot?

The secret to a fall-apart tender Crock Pot pot roast is cooking it low and slow. For a 4-pound roast, I cook on low for about 9 hours. The time can vary depending on the size of your roast, and of course, whether you choose high or low. Use my time chart to help you:

Optional Gravy Instructions

I think just drizzling the liquid onto the meat and veggies tastes delicious. But if you want a thicker gravy, you can make it from the liquid from the slow cooker:

1. Strain it liquid. I just pour it through a fine mesh sieve, then measure out 2 cups and add those to a large saucepan.
2. Mix the thickener. In a small bowl, whisk about 1/4 cup of the liquid with 1-2 tablespoons of cornstarch (or use one of my cornstarch substitutes).
3. Simmer. Whisk the cornstarch mixture into the saucepan and simmer until thickened to your liking.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the refrigerator for up to 4-5 days.
• Meal prep: I often meal prep by peeling and chopping the potatoes and carrots in advance. Store them in the fridge submerged in water, to prevent browning or drying out. Just make sure to dry well before cooking. You can also make the pot roast in the slow cooker ahead of time, as it stores and reheats very well.
• Reheat: For my family of 4, I make this on Sundays and we eat it all week! The liquid solidifies in the fridge, but keeps it all moist when reheating, so make sure not to discard it. I transfer portions to a glass dish and pop in the oven at 350 degrees F, covered in foil. But it’s also actually pretty good microwaved.
• Freeze: It’s best to shred the roast right away, but wait until it cools to freeze it. Transfer it with the veggies and sauce to zip lock bags, and lay flat in the freezer. You can store them vertically for up to 3 months once solid.

More Comforting Slow Cooker Recipes

If you like my slow cooker pot roast recipe, you’ll probably also love my other comforting, hands-off Crock Pot meals:

Creamy Tuscan Chicken

Crock Pot Pork Loin

Crock Pot Chicken Wings

Kielbasa And Sauerkraut