Table of Contents

Why Make This Recipe

Crock Pot Pot Roast Meal is a classic comfort food. It’s easy to make, and it fills your home with wonderful smells as it cooks. Plus, using a slow cooker means you can set it and forget it. This dish is perfect for busy families or anyone who wants a warm, hearty meal without a lot of fuss.

How to Make Crock Pot Pot Roast Meal

Ingredients:

3 lbs Beef Chuck Roast
4 medium Carrots, chopped
2 lbs Potatoes (Yukon Gold), quartered
1 large Onion, sliced
2 cups Beef Broth (low sodium)
4 cloves Garlic, minced
2 tsp Fresh Rosemary, chopped
2 tsp Fresh Thyme, chopped
Salt & Pepper to taste

Close-up of crock pot pot roast with fork-tender shredded beef, baby potatoes, and carrots in a rich brown gravy on a plate, garnished with fresh parsley. — Slow-cooked crock pot pot roast with potatoes and carrots, simmered in a rich, savory gravy for a classic comfort meal.

Directions:

Chop carrots and potatoes into bite-sized pieces.
Optional: Sear the beef in a skillet over medium-high heat until browned on all sides.
Place the seared beef in the Crock Pot; surround it with carrots, potatoes, and onions.
Pour beef broth over the ingredients until well covered.
Season generously with salt, pepper, garlic, rosemary, and thyme.
Cover and cook on low for 8-10 hours or high for 4-6 hours until fork-tender.
Shred the beef in the pot if desired; stir before serving.

How to Serve Crock Pot Pot Roast Meal

Serve the pot roast with some of the vegetables and a little broth from the slow cooker. You can add some crusty bread or a side salad for a complete meal.

How to Store Crock Pot Pot Roast Meal

Tips to Make Crock Pot Pot Roast Meal

Use fresh herbs for the best flavor.
If you want a thicker gravy, mix a tablespoon of cornstarch with water and stir it in during the last 30 minutes of cooking.
Don’t skip searing the beef; it adds a lot of flavors.

MAKE-AHEAD & FREEZING TIPS FOR CROCK POT POT ROAST MEAL

CROCK POT POT ROAST MEAL IS PERFECT FOR MAKE-AHEAD DINNERS AND FREEZER MEALS. YOU CAN PREP EVERYTHING THE NIGHT BEFORE BY ADDING THE ROAST, VEGGIES, BROTH, GARLIC, HERBS, SALT, AND PEPPER TO THE SLOW COOKER INSERT, THEN COVER AND REFRIGERATE OVERNIGHT. IN THE MORNING, JUST PLACE THE INSERT BACK INTO THE SLOW COOKER AND START COOKING. FOR A FREEZER MEAL, ADD ALL THE RAW INGREDIENTS (EXCEPT THE BROTH) TO A LARGE FREEZER BAG, REMOVE AS MUCH AIR AS POSSIBLE, AND FREEZE FLAT. WHEN READY TO USE, THAW IN THE FRIDGE, TRANSFER TO THE CROCK POT, ADD BROTH, AND COOK AS DIRECTED. LEFTOVER POT ROAST REHEATS BEAUTIFULLY ON THE STOVETOP OR IN THE MICROWAVE WITH A SPLASH OF BROTH TO KEEP IT NICE AND JUICY.

Variation

Feel free to add other vegetables like peas or mushrooms according to your taste. You can also use different cuts of beef, but chuck roast is ideal as it becomes tender with slow cooking.

FAQs

CAN I MAKE THIS RECIPE WITHOUT SEARING THE BEEF?
YES, YOU CAN SKIP SEARING THE BEEF IF YOU’RE SHORT ON TIME, AND THE ROAST WILL STILL TURN OUT TENDER AND FLAVORFUL. HOWEVER, SEARING CARAMELIZES THE OUTSIDE OF THE MEAT AND ADDS A DEEP, RICH FLAVOR TO BOTH THE ROAST AND THE BROTH. IF YOU HAVE EVEN 5–10 EXTRA MINUTES, SEARING THE ROAST ON ALL SIDES IS A STEP THAT REALLY ELEVATES THE FINAL DISH.
CAN I COOK THIS ON HIGH HEAT?
YES, YOU CAN COOK THIS POT ROAST ON HIGH FOR ABOUT 4–6 HOURS INSTEAD OF LOW. JUST KEEP IN MIND THAT LOW AND SLOW USUALLY GIVES THE MOST MELT-IN-YOUR-MOUTH TEXTURE, ESPECIALLY WITH TOUGHER CUTS LIKE CHUCK ROAST. IF COOKING ON HIGH, CHECK TENDERNESS TOWARD THE END OF THE TIME RANGE; THE MEAT SHOULD EASILY PULL APART WITH A FORK WHEN IT’S DONE.
WHAT SHOULD I DO IF I DON’T HAVE FRESH HERBS?
IF YOU DON’T HAVE FRESH ROSEMARY AND THYME, YOU CAN USE DRIED HERBS INSTEAD. AS A GENERAL RULE, USE ABOUT 1 TEASPOON OF DRIED HERB FOR EVERY 2 TEASPOONS OF FRESH, SINCE DRIED HERBS ARE MORE CONCENTRATED. ADD THE DRIED HERBS AT THE BEGINNING OF COOKING SO THEY HAVE PLENTY OF TIME TO SOFTEN AND RELEASE THEIR FLAVOR INTO THE BROTH AND MEAT.

Crock Pot Pot Roast Meal

A classic comfort food made effortlessly in a slow cooker, perfect for busy families seeking a warm and hearty meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 8

Total Time 8 15

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 350 kcal

Ingredients

Main Ingredients

3 lbs Beef Chuck Roast Chuck roast is ideal for slow cooking as it becomes tender.
4 medium Carrots, chopped
2 lbs Potatoes (Yukon Gold), quartered
1 large Onion, sliced
2 cups Beef Broth (low sodium)
4 cloves Garlic, minced
2 tsp Fresh Rosemary, chopped Use fresh herbs for the best flavor.
2 tsp Fresh Thyme, chopped Use fresh herbs for the best flavor.
Salt & Pepper to taste

Instructions

Preparation

Chop carrots and potatoes into bite-sized pieces.
Optional: Sear the beef in a skillet over medium-high heat until browned on all sides.
Place the seared beef in the Crock Pot; surround it with carrots, potatoes, and onions.
Pour beef broth over the ingredients until well covered.
Season generously with salt, pepper, garlic, rosemary, and thyme.

Cooking

Cover and cook on low for 8-10 hours or high for 4-6 hours until fork-tender.
Shred the beef in the pot if desired; stir before serving.

Notes

Let any leftovers cool completely before storing. Place them in an airtight container in the fridge. The pot roast will be good for 3-4 days in the refrigerator. You can also freeze leftovers for up to 3 months. To make a thicker gravy, mix a tablespoon of cornstarch with water and stir it in during the last 30 minutes of cooking. Don't skip searing the beef; it adds a lot of flavors.

Keyword comfort food, Crock Pot, Easy Meal, Pot Roast, Slow Cooker