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BEST Slow Cooker Pot Roast

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Consistently rated THE best pot roast recipe, we’ll show you all the tips and tricks you need for creating the most flavorful and mouthwateringly delicious pot roast you can imagine!  

best slow cooker pot roast recipe

I can’t think of anything better than coming home to the smell of a roast wafting through the house, beckoning “it’s dinner time.”  And this one is exceptionally flavorful and delicious.

The smell of a cooking roast is nostalgic to me.  It’s said that smell is more closely linked to memory than any of the other five senses.  The smell of freshly baked bread might trigger memories of grandma’s kitchen;  the scent of cologne or perfume, a romantic encounter; the odor of mothballs, a great aunt’s house; the stench of stale carpet, those penny-pinching college dorm days.  Whatever the association might be, smell is a powerful thing.  And not that this has anything to do with pot roast, but I thought it was interesting so I’ll throw it in here anyway.  From Psychology Today:

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The actual ability to smell is highly linked to memory. Research has shown that when areas of the brain connected to memory are damaged, the ability to identify smells is actually impaired. In order to identify a scent, you must remember when you have smelled it before and then connect it to visual information that occurred at the same time. According to some research, studying information in the presence of an odor actually increases the vividness and intensity of that remembered information when you smell that odor again.

I may have to rethink how I approach my children’s learning.  Instead of Mozart, Bach, or Beethoven in the background while they’re studying, I may instead need to place some fragrant flowers, a jar of cinnamon – or a Pot Roast next to them! ;)

Okay, back to the Pot Roast.  For eating purposes, that is.  For me, roasts are associated with Sunday.  Growing up at home (and still in my own home today) roasts were always ideal to serve on Sundays. Three hours of church, including travel, meant just the right amount of time to be able to place everything in a timed oven or a slow cooker before leaving, and then come home to a ready meal.  My mom would often already have the potatoes peeled in advance and covered with water in a stock pot, so when we got home – starving after all that time at church! – all she had to do was boil the potatoes, prepare another vegetable, and thicken the gravy.  And before long we were seated at the table as a family enjoying great food and family bonding time.

What memories do you associate with pot roast?

best slow cooker pot roast recipe

I know your tummies are rumbling, so let’s get that roast a-cookin’!

But before we do, let me stress one thing I learned from my mom about cooking roasts:  Probably THE single most important factor to the flavor of the finished roast is to fry it until it’s very browned on all sides before cooking it.  That is the KEY to a deliciously flavorful roast so whatever you do, don’t skip that step!  And don’t be afraid to get it good and browned.  Not only will it greatly enhance the flavor of the roast itself, but all those burnt bits on the bottom of the pan is what will give the gravy that irresistibly wonderful flavor.

Okay, let’s get started!

First prepare the rub by placing all the spices in a small bowl and stirring to combine.

pot roast seasoning

Rub, rub, rub that roast down on all sides using every last bit of that spice rub.

Pot Roast prep 2

Heat the olive oil in a Dutch oven (I use and love Lodge) or heavy skillet and liberally brown the roast on all sides.

Pot Roast prep 3

Remove the roast and place it in the slow cooker.

I use and love my Hamilton Beach Stay or Go 7 Qt Slow Cooker.  I’ve been using it regularly for the past 5 years and it’s still working as good as new.

best slow cooker pot roast recipe

Add the broth to the Dutch oven and bring it to a boil, scraping up the burnt bits on the bottom of the pan (that’s called “deglazing” for those of you who don’t know).

Pot Roast prep 5

Add the tomato paste, red wine (if using), and salt and return it to a boil for a couple of minutes, stirring to combine.

Pot Roast prep 13

Dump the carrots, celery, onions, and garlic around the sides and on top of the roast in the slow cooker.

Pot Roast prep 8

Add the bay leavers and place the strips of bacon on top.  I don’t usually add bacon, but I did this time.  I thought, “why not?”  As the ancient Chinese proverb goes, “There isn’t anything so good that bacon won’t make it that much better.”

best slow cooker pot roast recipe

Pour the beef broth mixture over the pot roast.

best slow cooker pot roast recipe

Cook on high for 3-4 hours or on low for 8-9 hours.  I cooked mine on low this time for an ultra tender roast.

best slow cooker pot roast recipe

Pour the finished beef broth into a medium stock pot, leaving the roast and vegetables in the warm slow cooker (on low), bring to a boil, and whisk in the flour slurry.  Simmer until thickened.  Season with salt and pepper.

Pot Roast prep 12

Place the roast on a serving platter and spoon the vegetables around it.  Discard the bay leaves and bacon.  Pour a little of the gravy over the roast (it looks nicer that way) and serve with the extra gravy, some potatoes and veggies of your choice.

best slow cooker pot roast recipe

4.97 from 29 votes
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BEST Slow Cooker Pot Roast
Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
 

The BEST slow cooker post roast EVER!

Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 495 kcal
Author: Kimberly Killebrew
Ingredients
  • 4 pound beef round roast or chuck depending on how lean you prefer it
  • 2 tablespoons oil (use one with a high smoke point - I use avocado oil)
  • 2 carrots roughly chopped
  • 2 stalks celery roughly chopped
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 2 strips bacon cut in half
  • 2 1/2 cups beef broth
  • 1/2 cup dry red wine optional
  • 2 tablespoons tomato paste
  • 3/4 teaspoon salt
  • 2 bay leaves
  • For the Rub:
  • 2 tablespoons sweet paprika
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/4 teaspoon parsley
  • For the Gravy Slurry:
  • 5 tablespoons all-purpose flour mixed into a slurry with 1/2 cup canned beef broth
US Customary - Metric
Instructions
  1. Rub the roast all over with the rub mix.
  2. Heat the oil in a Dutch oven over high heat and liberally brown the roast on all sides. Place the roast in a slow cooker.
  3. Add the broth to the skillet, return to a boil, and whisk to loosen up the browned bits. Add the tomato paste, wine (if using), and salt and whisk to combine.
  4. Add the carrots, celery, onion, garlic, and bay leaves into the slow cooker around and on top of the roast. Lay the strips of bacon alongside and on top of the roast. Pour the beef broth/tomato paste mixture over everything.
  5. Cook on low setting for 8-9 hours or on high for 3-4 hours.
  6. Pour the liquid from the slow cooker into a medium stock pot, leaving the roast and vegetables in the warm slow cooker. Bring to a boil and whisk in the gravy slurry and continue whisking until the gravy is thickened. Season with salt and pepper.
  7. Place the pot roast on a serving platter and spoon the vegetables around it. Discard the bay leaves and bacon. Pour a little of the gravy over it and serve with gravy on the side along with potatoes and your choice of sides.
Nutrition Facts
BEST Slow Cooker Pot Roast
Amount Per Serving (0.5 pounds)
Calories 495 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 6g 30%
Cholesterol 180mg 60%
Sodium 1092mg 46%
Potassium 690mg 20%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 64g 128%
Vitamin A 19.4%
Vitamin C 3%
Calcium 3.2%
Iron 35.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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187 Responses

  1. Kimberly, that looks and sounds so beautiful and delicicious! I love that kind of tradition; sitting around the table with the Family and good friends and enjoy a nice lunch or dinner. Have a wonderful day, Bridget

    Reply

      • I made this last night and my husband, who ate it today, texted me “Awesome pot roast”, U killed it”, “another awesome dish”… You get the picture. It was easy to make. Browned it in my lodge pan on the grill and then into the crockpot. I added potatoes and threw the potatoes in the pot in the last hour. Good flavor, easy to make. thanks for sharing it.

        Reply

  2. Your pot roast looks amazing. But I have to know, please … what cut of roast did you use for the one you made that shows in the picture. I’m not a fan of chuck and the one you made looks like everything I want … not fatty, shreds apart. I want to make this recipe and don’t want to be disappointed with the cut of meat itself. Any advice would be greatly appreciated. Thank you.

    Reply

    • Hi, Linda! First of all, thank you for the compliment! My preference is the same as yours – I’m not a fan of pot roasts that are really fatty. I just like a good, tender, lean cut of beef. I’m pretty sure that for this particular roast I used either a round roast or bottom round roast (the latter can be slightly more fatty but is still pretty lean). Thank you for visiting and I hope you’re happy with the results of this pot roast!

      Reply

  4. Dear Kimberly, I will make this roast on this Saturday. When you say “cook on low setting” do you mean about 320 Fahrenheit or less? And how much Fahrenheit is “high setting”? Thank you so much for your help and sorry for bother you. Kind regards, Bridget

    Reply

    • Hi Bridget! Wonderful! (A “bother”? NEVER!) Low setting is about 200 F and high setting is about 300 F. My mother usually cooks the roast in the oven in a covered roast pan or a Römertopf (clay pot). I’m not sure, but I think she probably cooks it closer to the high setting, 300 F for a few hours. The low setting in a slow cooker is great to use when you’re going to be gone all day – you can start cooking it in the morning and have it done by the time you get home. And it’s SUPER tender. I think I cooked this particular roast overnight on “low” and then kept it warm the next morning until lunch. Enjoy!

      Reply

      • Hi Kimberly, the roast was soooo good! I cooked it for about 5 hours in the oven and served some bread dumplings (Semmelknödel) with it. Thank you so much for this great recipe! Have a wonderful evening, warm regards, Bridget

        Reply

        • Wahooooo!! I’m SO happy you enjoyed it, Bridget! And yes, Semmelknödel are the perfect touch! They’re one of the first things I made for my husband when we were dating and they won him over :) Thanks for your feedback and have a wonderful week!

          Reply

  5. Hello, I found your site few days ago and the recipes are absolutely amazing. I am from Hungary so what you wrote about my country melted my heart, although the recipes are a bit different of how i know them :D but i guess every kitchen is different. I just made this slow cooker pot roast for lunch today, but instead of a pot i made it in the oven in a ceramic dish which doesn’t need 6-8 hours. Fantastic food, the sauce is superb, the meat melts on the plate. I prepared it with mashed potato and cabbage. Very delicious :) thanks again, i am already searching for another to try :)

    Reply

    • Hello, Eva, and welcome! I’m so happy to hear you enjoyed the pot roast! My mother usually cooks it in the oven as well and I rotate between the oven and the slow cooker, depending on when I’m cooking it and how soon I need it to be ready. I am thrilled to meet another Hungarian! What I’ve learned about Hungarian cuisine I learned through my travels to Hungary, from my brother who used to live there (and is a good cook!) and from Hungarian friends. There are always variations to even the most traditional meals – in any country – and everyone has their own way of doing things. I would love to hear about yours and some of your tips and tricks! I LOVE to learn new things – especially when it comes to cooking :) Thanks so much for your feedback on the roast and hope you will visit again and again!

      Reply

  6. I tried this today and it is my new go-to pot roast recipe. I accidentally let all the liquid cook off but was able to reconstitute the sauce from the salvaged veggies and additional beef broth. It was still amazing. Thank you so much for sharing!

    Reply

    • That’s wonderful, Heather! Thanks so much for making this and for your feedback! I developed this recipe to remedy the all too common problem of drab pot roasts. Most recipes call for throwing in the meat with some veggies, water, and an herb or two – the end result of which just tends to be uninteresting with an anemic-tasting gravy. So for this recipe I combined some methods I learned from my mom along with some additional tips and tricks to really heighten the flavor profile. We really enjoy it. I’m so happy you did, too!

      Reply

    • You are on a ROLL, Susan! That’s awesome that you made this roast. I’ve had several people tell me that this recipe has become their “go-to” for pot roasts – it’s a winner for sure. And I love how it fills the house with such a wonderful aroma! Really, I can’t think of anything better than coming home to the smell of a roast that’s ready to eat.

      Reply

    • I haven’t tried it but I’ll bet it would, Cole! Happy to hear you’re making this – let us know how it turns out!

      Reply

  11. I was a vegetarian for 30 + yrs, and now have several food allergies, I have had to bring some meat back in, and believe me I am picky! most of it has a dead taste to me…I know, those who have always eaten meat won’t understand that! LOL…but in searching for a recipe that I can tolerate, I came across this recipe….it is THE BEST pot roast ever, and I have tried lots of recipes! I actually crave this pot roast!! Thank you so much for sharing it!!

    Reply

    • Mrs. Mendlebright, that is truly a compliment indeed – thank you! I’m thrilled that you enjoyed this so much. I went through a vegetarian phase a while back and while it only lasted for just under a year, I can understand what you’re talking about. Multiply that by 30 and I can only imagine! But yes, I’m all about FLAVOR and my recipes reflect that. I’m happy that this pot roast has helped make your transition back into the world of meat an enjoyable one. Best, Kimberly

      Reply

  12. I made this tonight and it was very good but I was confused about how to make the gravy. That part did not turn out well. When I read the directions originally I thought I was supposed to mix the flour with 1/2 cup sauce from the crock pot and then mix that with the rest of the sauce. When I re-read it I saw it’s with beef broth. I confused “beef broth” with “beef broth mixture”. So you’re supposed to make 3 cups of beef broth (we used beef boullion), use 2.5 cups to make the sauce/beef broth mixture and then save 1/2 cup to mix with the flour for later? I guess I got a little confused by the multiple terms of gravy, gravy slurry, beef broth mixture, beef broth, liquid, etc. I am also not a very experienced cook.

    Reply

    • Oh, I have to tell you that our dog enjoyed the roast too. When we weren’t looking she jumped on the table and ate about a third of it. I guess I better beware of the dog around the pot roast.

      Reply

    • Hi Sandy, I’m glad this was a hit! I’m sorry you were confused by the instructions – there are a lot of liquids involved, aren’t there? ;) I’ve clarified a couple of things in the recipe box so that it’s easier to understand. Like “pour the liquid [from the slow cooker] into…” and for the gravy slurry added “1/2 cup of [canned] beef broth.” Thanks so much for your feedback!

      Reply

  13. I saved this yummy looking recipe a couple of ways. If your have a Print FREINDLY version of this it would be good as when I went to print it it was going to be 19 pages long so I cancelled that function.

    Reply

    • Hi Tamara, 19 pages is definitely too long! :) Scroll down to the recipe box the bottom of the post. Inside the recipe box you’ll see a picture of the dish and just below it you’ll see the “Print” button for a print-friendly version. Happy cooking!

      Reply

      • hey kim i’m old and i don’t cook i like your page but i’m gonna try this myself my mom and dad were great cooks should have listen lol thank you

        Reply

        • lol, Gary! :) Just follow the instructions and you cannot fail with this pot roast! Happy cooking and let us know what you think!

          Reply

  14. Hi! This looks amazing!! I was wondering how it would work with a pork roast? All i have on hand, not really wanting to go all the way to town today!! Lol thanks!

    Reply

  15. Good morning, Kimberly, it’s a bitterly cold winter’s day in Minnesota (-22 degrees), and I was planning on making my usual (bland) pot roast. I stumbled across your recipe while looking for something a little different. Now my kitchen has the aroma of a luscious dinner in the making. I knew it will be a hit when I tasted the sauce ~ and I haven’t even tasted the cooked roast yet! Thanks in advance for making Sunday dinner special for my family. Greetings from the Northland!

    Reply

    • Hi Kathy and greetings to the Northland! Our family (the Killebrews) have a special connection with Minnesota and still have family who live there. I am thrilled you’re making this and are happy with the results! Best, Kimberly

      Reply

  16. Kimberly,

    Great looking recipe and I am going to try it this weekend with a minor twist. I am going to add brown sugar to the rub. The slight sweetness should work well with this vegetables.

    Reply

    • Hi Steven, you bet, a bit of sweetness will pair well with the veggies. Have a great week and happy cooking!

      Reply

  17. I love pot roast. Problem is I can’t get the cut here in England and have to settle for pieces of braising steak. Good, but not the same. When my husband was discharged from hospital after a 3 week stay from a spontaneous pneumothorax, he requested comfort food. I made Yankee Pot Roast. He thought he was in heaven. He never had it before and will now request it often. The main difference between your recipe and the Yankee recipe is the meat is spread with horseradish sauce after browning. It really gives the gravy a richness. However, your recipe is going to be filed and made this autumn! It sounds absolutely scrummy and I can’t wait to give it a go.

    Reply

    • Thank you, Marri! Your husband has good taste and I can’t think of a better request on his part. The addition of horseradish sounds wonderful, thanks for the tip. And please let us know what you think of this pot roast once you’ve had the chance to try it!

      Reply

  18. Hi chef, my husband loves baby red potatoes with pot roast. When should I add them if I’m cooking it on low for 8 – 9?

    Reply

    • Hi lester, I would add them in at the very beginning along with the carrots and everything else. Happy slow cooking!

      Reply

  19. Hi Kimberly, I made this last night for our Christmas meal. It was amazing and loved by all! I can’t wait to make it again!

    Reply

  20. I find most pot roasts boring, so running across this was a boon. It was great. Made it without the bacon, but added potatoes. None of the specific spice flavors survived the long cooking, but the juice is abundant, flavorful and hearty (skipped the slurry). The family loved this during yesterday’s NFL playoffs. Thanks so much, we’ll use this recipe a lot going forward.

    Reply

    • Thanks, Sheila, I’m so happy you enjoyed it! Next time give the bacon a try (and for a thicker gravy, the slurry) and I think you’ll be even happier with the results. Thanks so much for the feedback!

      Reply

  21. Looks so good! I want to make it today, but do not have carrots or celery. Do you think it would still be good without those?

    Reply

    • Hi Betsy, sure, it will still taste good without them. The celery in particular though does add a great flavor element to it and the carrot adds some sweetness.

      Reply

  22. Tasted delicious! Made it for the family but used only half the size of roast and it was very flavorful!

    Reply

  23. My husband is on,a diet how many calories is in,this dish.
    I’d love to make it for dinner!

    Reply

    • Hi Jacqueline, there are several good websites (eg, caloriecount and fitday) that will give you a complete nutritional breakdown, including calories. You simply enter the ingredients and their quantities and it does all the rest for you. All in all a pot roast is a good choice for diet food though as it’s all protein and vegetables. As with any diet though portion control is key.

      Reply

  24. Hi I am going to make this at the weekend. It looks awesome. I just wondered how you make your beef Broth? Do you use canned or just stock pots and water?

    Reply

    • Hi Nikki, it all depends on how much time I have. I frequently make beef broth using beef bones and vegetables and then freeze it so I have it on hand as needed. But in a pinch I’ll use either canned beef broth or beef broth cubes. You can use whatever is most convenient for you.

      Reply

  25. Thank you and one other thing, it’s now in the slow cooker but the broth doesn’t entirely cover the meat. Is that OK?

    Reply

    • Hi Nikki, yes that’s perfectly fine. The meat is going to shrink and if you want to (though not necessary) you can turn it over on its other side halfway or so into the cooking process.

      Reply

  26. Make this today for my family and they loved it! Used an English Roast and slow cooked for 7 hours. Thanks for the amazing recipe…will definitely be trying more from your site

    Reply

  27. I tried this tonight with a rolled roast and did for 4 hours. Delicious flavors! Gravy definitely worth it too! i used a round rolled roast, which was a little chewy/tough. But I think i will try chuck steak next time and cook for the 8-9 hours on low, as my slow cooker tends to be a little too hot on the high setting.
    Love your website, recipes and ideas!!
    This recipe will be a keeper!
    Thank You!!

    Reply

  28. I made this last night and it turned out great. Thanks for the dinner inspiration. My family loved it!

    Tender & flavorful.

    Reply

  29. The roast I have is about 2.5 lbs. Should I half all the other ingredients and keep the cook time the same? Or should I leave all the other ingredients at their current measurements, and it would just create more of a sauce? Thank you for your help!

    Reply

    • Hi Shay! If you leave the amounts the same then yes, it will just create more sauce but the sauce will be a little weaker in flavor since there is less beef flavor. I would reduce the ingredients by about half, maybe a little over since the roast is 2.5 pounds. Happy cooking!

      Reply

  31. Kimberly,

    Thank you for sharing this wonderful recipe! As a newly wed I love hosting family over at my house for dinner. I have used this pot roast recipe quite a few times. It always turns out and is definitely a winner for my family! It’s quick to prepare, tasty, and the leftovers are great for lunch the next day. Thanks again and keep up the delicious work 😊

    Reply

  32. Beef roasts are a staple in my home and I’ve always used the same boring recipe, so I am trying this for thanksgiving tomorrow (opting out on turkey this year as I only have 3 people to feed, and turkeys are a lot of work!). It looks delicious and I can’t wait to see how it turns out! Also you seem like a very kind and lovely person from what I read in your comments. I will definitely be following your page :) Happy holidays!

    Reply

    • Stacy, that is so kind of you, thank you :) Thanks also for following. I hope you had a wonderful Thanksgiving and here’s to a Merry Christmas!

      Reply

  33. I made this pot roast for Thanksgiving this year and it was DELICIOUS! I did not use the bacon but did add the wine, and the flavor of sauce was very rich, just like I like it. I don’t remember how many pounds my roast was (bottom round roast was the cut) but I did have to cook it longer. I let it cook overnight for 9 hours and then flipped it over in the crock pot the next morning for a couple more hours. The meat was extremely tender, veggies flavorful, and my family thoroughly enjoyed it. This will be a staple recipe in my family from now on :)

    Reply

    • That’s terrific, Audrey, I’m happy to hear that! Cooking time will vary depending on the type of roast and its size and the slow cooker itself. I always do a taste test at the end to see if it’s fork tender enough. Thanks again!

      Reply

  34. I made this tonight! So much more flavor than what I normally make. Dang it I forgot to put on the bacon so I will make it again soon! I am “gravy challenged” so my family was amazed at how well my homemade gravy turned out. In the words of my 17 year old son – ” it’s the best pot roast I have ever had”. Printed off the recipe – I will be using this one often.

    Reply

  35. Last year I made my normal, everyday pot roast for Christmas along with a turkey breast. I’m sick of turkey so I’m baking some salmon this year, but I still want to do a roast. I think I’m going to try out your recipe. I’m intrigued by the bacon and I like the idea of deglazing with wine and adding tomato paste. I’m sure it will be delicious. Thanks for the recipe!!

    Reply

    • I can’t stomach the thought of turkey again for Christmas either, Michelle! :) You will LOVE this pot roast. Merry Christmas!

      Reply

  36. Can you add potatoes to the roast as it is cooking in the crockpot? If so when should they be added and are there certain kinds that would work best?

    Reply

    • Hi Abby, yes absolutely. Just add them at the same time as everything else. Generally less starchy potatoes are recommended for stews and such because they don’t break apart and turn to mush like Russets do, for example. So a couple of options are red and Yukon gold potatoes.

      Reply

    • Hi Cathy, I usually use chuck or bottom round but a rump or blade roast will also work perfectly. Happy cooking!

      Reply

  38. I’ve got this cooking away in my crockpot now. I did add some potatoes, and I found that I didn’t have any rosemary in the house, so I just did without it. I teach an early evening class, and I’m pretty sure my partner will be salivating until I get home. When I left the house, he was staring longingly at the pot. :)

    Reply

  39. This will be my first pot roast. Are the dry rub seasonings fresh or dried? Since I don’t cook much, I don’t keep fresh herbs around. I have done conversions for fresh to dry use before. Thanks. All these comments make me look forward to the result.

    Reply

  40. I followed the instructions exactly using an eye of round… My roast came out tasty but SUPER dry :( I’m thinking maybe the “low” setting on my slow cooker is a higher temperature than you use.

    Reply

    • I’m so sorry to hear that. I suppose it’s possible there’s something off with your slow cooker but that’s not very likely, it appears that something else went wrong :(

      Reply

  41. Don’t have a slow cooker but have a great Dutch Oven.

    What oven temp to mimic low temp slow cooker (if possible) 175 degree? 200?

    P.S. your Killer Peanut Butter Cake is still a hit with family and friends

    Reply

    • Hi Frank, yes absolutely. I’d probably aim for 275 degrees and for a 4 pound roast cook for about 4 hours or slightly less (check it to see if it’s fork tender). The peanut butter cake: Thank you! :)

      Reply

  42. I made this roast today and it was very good! We had guests over and they ate every bite too. I think everyone really enjoyed it. I will be saving this recipe to make again!

    Reply

  43. This recipe is a keeper! Absolutely delicious! My husband and guest were very impressed with my culinary expertise.Thank you – I will try more of your recipes.

    Reply

  44. THE BEST pot roast! I’ve made this twice in the last month and a half and my family keep requesting it. You’ve made me into a cooking star, Kimberly, thank you! :)

    Reply

  45. I would like to make this when we are camping. How can I adjust the cooking time and I will be cooking it in a Dutch Oven on an open fire.

    Reply

    • Hi Valerie, I don’t have a lot of experience with campfire cooking. Generally though specific times often aren’t provided for campfire recipes because the temperature will vary depending on the coals, and how many coals you’re using, so it’s usually just a “cook until the beef is tender” guideline. I would aim for a minimum of 90 minutes and up to three hours, checking the beef for tenderness after 90 minutes.

      Reply

      • Thank you for your suggestions. I will attempt this at Easter time and will let you know the results. It sounds delicious and I am sure everyone will enjoy.

        Reply

  46. Thank you for this wonderful recipe! I just put it in the slow cooker and am excited for dinner :) I am out of sweet paprika, so I used 1T of chipotle pepper instead, and I’m out of rosemary and basil so I used 1/2t herbes de Provence…the rub smelled good, but I’m crossing my fingers it won’t be too spicy or weird tasting! In hindsight, I should have used regular chili powder. Haha! I’ll let you know how it turns out.

    Reply

  47. Made this last night, added mushrooms to it!
    I was looking for a great recipe. The one I tried
    previously was not good.

    This is the best absolute best! Thank you for this.

    Reply

  48. Tried this after making (and loving) your cream of celery soup recipe and it was a hit! My family wanted more of the veggies so next time I’ll double those portions, but otherwise, the pot roast recipe is a definite keeper and I will be making it again to serve up for Easter! Thanks again for another tried and true recipe!

    Reply

  49. Oh no! Step 3 did not say to boil like it did in the picture captions? I hope this won’t make a huge difference?

    Reply

  50. This is an awesome recipe; thanks so much for sharing. I have made this and we all love it. You know, if you want just a little bit of kick (on a snowy, windy night) you can add a can of Rotel original at the start. Yowza!

    Reply

  51. an absolute HOME RUN!!! finally a perfectly done meat, yummy sauce (trust me, many crockpot sauces are not in favor in our house). all I want to say is THANK YOU and give you a hug. this one will be a staple and I will not bother with any other beef roast recipe. we have to watch flour intake so I just used not even a tablespoon of cornstarch and made a gravy that way – it was great! (I made your recipe with 1/2 portions as I only had a pound and something of roast). I also didnt use red wine, just water instead. 💞👏🏻👏🏻

    Reply

    • Wonderful, Petra, I’m so happy to hear that, yay!! Thanks so much for the feedback!

      Reply

  53. After reading all of the comments, I just have to try this pot roast for sure. I’ve always made a pretty tasty one, but this one is different and I just have to taste after reading all of the great reviews.
    I am so happy to have stumbled upon your site!
    I am especially excited to make some of your German dishes as well! Take care and Happy Cooking!!

    Reply

  54. Thanks for the recipe. I’ve made “Yankee Pot Roast” my grandmother’s way for years. (browned meat, carrots, onions, potatoes, Lipton Beefy Onion soup mix, and a can of Creme of Mushroom.) I wanted to make this from scratch as I was selling pot roast dinners to as a fundraiser to send my girls and me to Baja Mexico on a mission trip. Since I’m a New Englander and I married a Texan, I’ve learned the lesson of rubs! So, I googled “rub for roasts” and came to your site. I made this recipe (although I add a little smoked paprika to the mix for enhanced flavor and minced onion to the rub) for my pastor’s family for Easter. It was SOOOOO good! Fast forward a few months and I’d lost the recipe! We are making the roast for a farming family of 10 that helped support our trip financially and I was so lost without the recipe! I finally woke up this morning and googled “rub for roast” again and here is the recipe! YAY!!! It’s now in the crockpots!

    Thanks for this recipe. I’m going to search for more ideas as my Texan husband only seems to like BBQ, Brisket, and TexMex. :)

    Reply

    • Thanks, Debra! :) All the recipes on this site are mine and you can browse them via the “recipes” tab on the top menu bar. Happy Cooking! :)

      Reply

  57. Kimberly, my wife asked me to make something with a 2 lb. eye round roast she bought. I found your recipe via Google search. I got it going this morning and set the crock-pot and we left to go grocery shopping. We got home about 2 1/2 hours later and discovered I had accidentally set the crockpot on high instead of low. I changed the setting to low and set it for 3 1/2 hours and threw in some quartered potatoes at that time. Considering my errors, it was questionable how it was going to turn out, but… we just finished dinner and personally, I think this pot roast turned out the best I’ve ever made in all my many years of cooking. Thank you so much for the great recipe and be assured that your recipe is the one I’ll be using from now on for the BEST pot roast ever!

    Reply

  58. Hi Kimberly! This looks AMAZING and I will definitely be making it this week. I just had one question.. do you know if I could season and brown the roast the night before, put it in the crockpot with everything and keep it in the fridge. And then take it out and turn it on in the morning?? Thanks in advance for your help!

    Reply

  59. I am very unfamiliar with cooking meat (not my forte). But my siblings and I wanted home cooked pot roast and mashed potatoes for Sunday dinner, a family favorite. So I took on the task. Glad I found this recipe (so many good reviews). I just finished putting the potroast in the crockpot a 1/2 hour ago, I will let you know how it taste. Can’t wait! I did not use red wine, and I did not have any celery or carrots. But I am not to worried about that. Sounds like a wonderful recipe, excited to try it :)

    Reply

    • This made the best gravy I have ever had! It was full of flavor and went really well with the roast. So yummy, everyone loved it! The roast turned out delicious. I cooked it a little to long but you live and learn. Thank you for this recipe, I will definitely be making it again and again :)

      Reply

  60. I am unsure about adding bacon, because wouldn’t it just essentially boil/steam? That seems unappealing. Or does it sort of dissolve & just add flavor?

    Reply

    • Hi AJ, yes, the bacon contributes flavor and then you can just discard whatever’s left of the bacon strips at the end.

      Reply

  61. Standing in my kitchen and my mouth is watering because of the FABULOUS aroma from this roast. Can’t wait for dinner!
    Wonderful ingredient combination.

    Reply

  62. This looks delicious! It is my first time making a bottom round roast. I was thinking about marinating overnight but I dont have a made marinate and wasn’t sure of the ingredients and measurements to make my own and then found your recipe! The thing is that I don’t have any tomato paste, only crushed tomatoes, could I use that? Also I don’t have bacon or paprika, could I substitute chilli powder for the paprika and would it be an even substitution measurement-wise? Also my bottom round is 3.75 lbs and I want to cook it in my enameled cast iron Dutch oven, what temperature and how long should I cook it in this in the oven? Thank you so much for your help!

    Reply

    • Hi Cynthia, tomato paste is more concentrated in flavor and of course is smooth not chunky, but you can use crushed tomatoes in a pinch. I would not however use chili powder – completely different flavor than paprika, not remotely the same thing. I would recommend holding off until you have the paprika and the bacon – both make a huge difference in the flavor. Cooking it in the oven I would aim for 3-4 hours (until fork tender) at 275 F.

      Reply

  64. I got all the ingredients including Hungarian paprika! Now since I’m doing it in the oven do I need to baste the roast? And if so, how often. And since my bottom round is 3.75lb should j keep all the other ingredients the same amounts? Or should I try to reduce them by a quarter? But that’s too tricky. Hmm thanks so much!

    Reply

    • Awesome, Cynthia! No need to baste the roast, just let it sit in the oven and cook. No need to adjust the other ingredients either, just leave them as they are.

      Reply

  66. Hi there! I’m making this for tomorrow’s dinner and had a question. I only found hot Hungarian paprika. Is it ok to use? I also have smoked and regular paprika. Should I use one of those instead? Thanks!

    Reply

  67. Another slam dunk recipe, Kimberly. This is hands down the best pot roast I’ve ever had. Rave comments and praise from the guests.

    Reply

  68. Can you please advise to how to cook in an Instant Pot? I love this recipe and use it in my slow cooker, but would love to know how to cook in less time!! thank you!

    Reply

  69. OMG, I have never tried a pot roast before. I followed this recipe pretty closely, and NAILED IT!! I love that I can just put in whatever other veggies I want to use up from my fridge (I always have veggies on hand). I had grape-tomatoes on hand (that were on their last leg) I took a chance, and put them in whole. I added mushrooms (large chopped), and green onions (large cuts) during the last 30 minutes of low temp method). WOW, those were amazing as they did not change the flavor of the dish, but when you bit into one, it burst with delicious BRIGHT flavor. I used a strainer on the juices I poured out of the pot (to make a SMOOTH gravy). I have to agree with others who mentioned that the liquids directions were a bit unclear. I barely noticed that the flour/broth mixture was for the VERY END when making the final gravy from the juices in the crock pot.
    I CANNOT WAIT TO MAKE THIS AGAIN, we devoured this with no leftovers.

    Reply

    • Fantastic, Racquel, I’m so glad you enjoyed it, thank you! I actually just made it again myself yesterday for Sunday family dinner :)

      Reply

  70. Hi, it’s my first time cooking pot roast tomorrow and I have a 7 lb that I’m planning to cut in half (it’s for a Christmas party). I’ll double measurements for the rub and the broth to make sure the flavor’s there but maybe keep the veggies the same. Do you think that will affect the cooking time (or the dish) if I have almost double the meat inside the slow cooker?

    Reply

    • Hi Bea, no that won’t affect cooking time, just double up on all of the ingredients. Happy cooking!

      Reply

  71. I just recently made this. What a lovely recipe. I only changed one thing, I sautéed the veggies after I browned the meat. It just gives it one more level of flavor. Fantastic. Thanks for sharing.

    Reply

  75. Hi! Can I Brown the roast the night before so everything can just be assembled in the crock pot the next morning so it can cook while I’m at work?

    Reply

    • Definitely, Anne! That’s a great time-saving method. You can add everything else as well if you like so all you have to do the next morning is plug it in and turn it on.

      Reply

  76. K….Well… I marinated my roast ’cause its what the internet told me to do. Now what do I do? Can I do the dry rub and brown it? Can I skip the dry rub step and brown it after marinating it – after pat drying it? What do I do?

    Reply

    • Kim, Sorry, I was confused about dry rub vs. marinating. I don’t know which one is better or if it is possible to take advantage of both processes by applying your dry rub after marinating it? What do you think?

      Reply

      • Hi, I’m not sure what you used for the marinade or how long you marinated it, but most likely yes, you can dry it off, rub it down with the spices and proceed with the instructions as outlined.

        Reply

        • Thanks so much. I am only learning and I find your recipes to incorporate most of what I think is best for a good cook to learn. I marinated with just some garlic and mustard and lemon juice, with a couple of other things that the internet told me to do (lol what a line!). I’m very happy to have come across your web site. I have a recipe box in my kitchen where I keep index cards with winning recipes. I’m working on the index card with your recipe right now.

          I don’t know how to pick out of a million recipes on the internet. It gets so confusing when trying to figure out the best ingerdients and yet to cook it right. I love your cooking guide! I think it incorporates most of what wholesome nutrition should be about. I’m not into soy sauce (random comment I know lol)

          What is the difference between canned beef broth and non-canned beef broth? Why is the canned type used for the gravy in your recipe?

          Reply

  77. I just followed your recipe and it’s cooking in the crock pot – it smells wonderful, and I’m looking forward to it tonight. I didn’t notice the fat and calories in the recipe until just now and I’m wondering why they’re so high. Will my use of a round roast make a difference? I love a chuck roast but of course that cut is higher in fat(the reason it’s so good!)

    Reply

    • Hi Margie, wonderful! Yes, chuck roast is much higher in fat. But something I always remind everyone is that research has finally confirmed once and for all that FAT IS NOT BAD for you in any way and is not linked to heart disease at all. The only fat that’s bad is trans fat. Our ancestors have always known this but it took us, unfortunately, several decades to finally reaffirm that after medical science led us all astray back in the 40’s. Thanks goodness the facts have finally been set straight. So, enjoy every bite of that pot roast knowing you’re nourishing your body with healthy fats! :)

      Reply

  79. Hi Kimberly,

    This pot roast looks amazing! I’m making it tomorrow for dinner, and I’m so excited to try it!

    I have a weird question, any advise on the best/easy way to get the broth out of the slow cooker once its time to make the gravy?

    Reply

    • Hi Marcelle, I just remove the roast, tip the contents into a strainer over a large bowl, then set aside the strained veggies and use the liquid for the gravy. Happy cooking!

      Reply

  80. how long would you cook a 2.3 lb bottom blade roast in a slow cooker for, ( slow cooking ) using this recipe?
    It looks so good I really want to try it…

    Reply

  82. Made this today and it was fabulous. The best classic “roast beef” flavor I’ve ever made. I did leave out the carrots and celery and doubled all the spices that there were only 1/4 t of. Cooked on low in my Hamilton 3 in 1 for 7.5 hours. I used a 7 bone roast which produces a lot of fat so next time I will try this with a leaner cut. Thanks for the recipe!

    Reply

  83. I made this tonight for my husband with a round roast and he loved it. I always ask for a grade when I make a new recipe and this got an A++. I followed the recipe almost exactly and your instructions were eady to follow. I cooked the roast in a Dutch oven though. Next time I’ll double the onions and my husband asked me to use a lot more carrots next time. Thanks and I’ll be browsing your other recipes.

    Reply

  84. Kimberly,
    Thank you so much for sharing this recipe. I’m a single father and I enjoy cooking, but, all too often, it’s just easier to make a box meal. This recipe introduced me to my slow cooker, which I’ve had for years but never used. Thanks again!

    Reply

  85. I purchased a 3 pound beef eye of round roast and found your recipe.
    You recommended making a rub and browning the roast. I did both and it was absolutely delicious!
    I have a couple of questions.
    You mentioned making slits in the meat. I made 4 1 inch deep cuts on the only and added the remaining rub. How many slits and how deep? Do you make slits on all sides of the roast?

    Reply

    • Wonderful, Melinda, thank you! I usually just make the cuts about 1/4 inch deep and only on one side. How many just depends on the length of your particular roast but it doesn’t need many, just 3 or so. There’s really no right or wrong on this though.

      Reply

  86. I made this last night, it was so good! Definately the best, most flavorful pot roast I’ve ever made. I’ve already shared your recipe with my mom!
    Thank you for sharing this with us!

    Reply

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