Consistently rated THE best slow cooker pot roast recipe, we’ll show you everything you need to create the most flavorful and mouthwateringly delicious pot roast EVER! 
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:
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. A couple of hours at 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 and ready to eat! – 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.
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 combining all of the pot roast seasoning spices/herbs together.
Rub, rub, rub that roast down on all sides using every last bit of that spice rub.
Heat the olive oil in a Dutch oven (I use and love Lodge) or heavy skillet and liberally brown the roast on all sides.
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 8 years and it’s still working as good as new.
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). Add the tomato paste, red wine (if using), and salt and return it to a boil for a couple of minutes, stirring to combine.
Place the carrots, celery, onions, and garlic around the sides and on top of the roast in the slow cooker.
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 even better.”
Pour the beef broth mixture over the pot roast.
Cook on high for 3-4 hours or on low for 8-9 hours.
If you have the time I highly recommend cooking it on low for 8-9 hours for an ultra flavorful, tender roast.
Pour the liquid from the slow cooker into a medium stock pot, leaving the roast and vegetables in the warm slow cooker.
To make the gravy:
Bring the liquid from the slow cooker to a gentle boil.
Make the flour slurry to thicken the gravy by whisking the flour in the extra beef broth until it’s dissolved. Whisk flour slurry into the simmering gravy and continue whisking constantly until the gravy is thickened. 
Add salt and pepper to taste.
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 the pot roast with the extra gravy, some potatoes, and veggies of your choice.
Enjoy!
For another delicious roast, check out our German Senfbraten (Pork Roast with Mustard Gravy)!
Be sure to also try our delicious beef stews:
- Old Fashioned Beef Stew
- Guinness Stew
- Beef Bourgignon
- Sega Wat (Ethiopian Beef Stew)
- Beef and Pepper Stew
- Hachee (Dutch Beef and Onion Stew)
- Pörkölt (Hungarian Beef and Onion Stew)
- Domoda (Gambian Peanut Stew)
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BEST Slow Cooker Pot Roast
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 ribs 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 but highly recommended; can substitute more beef broth)
- 2 tablespoons tomato paste
- 3/4 teaspoon salt
- 2 bay leaves
- For the Dry 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 beef broth
Instructions
- Combine all the ingredients for the dry rub together in a bowl. Rub down the roast on all sides with the dry rub. Heat the oil in a Dutch oven or other heavy pot over high heat and liberally brown the roast on all sides. Place the roast in the slow cooker.
- Add the broth to the pot, return to a boil, and whisk to loosen up the browned bits. Add the tomato paste, wine, and salt and whisk to combine.
- Place the carrots, celery, onion, garlic, and bay leaves in 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.Cook on low setting for 8-9 hours or on high for 4-5 hours (or until the beef is fork tender). If you have the time we recommend the low setting for the most flavorful and tender beef.
- 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.
- 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
Originally published on The Daring Gourmet Oct 24, 2013
Craig Theodore says
Tried this recipe before Xmas and it was amazing. In fact I bought a bigger slow cooker to make more! The gravy is the best I’ve ever had. I’ve been asked numerous times when I’m making it again and hopefully this time there’s leftovers 😁
Kimberly @ The Daring Gourmet says
That’s fantastic, Craig, thank you so much!
Anonymous says
I’m sure the roast is great but I never got to the actual recipe bc I was too busy reading about psychology today’s take on ones sense of smell and about grandma millies Sunday roast.
In short, enough with the chit chat and the stories. Post the recipe and be done with it. Thanks.
Kimberly @ The Daring Gourmet says
Well shoot, I’m glad you thought the “chit chat” was interesting enough to keep you so “busy reading” that you forgot to scroll down to the recipe! ;)
Harry says
Great recipe! However, why in the name of God would you discard the bacon?
MARY ANNE MEAD says
This recipe deserves 10 stars. I’ve been making pot roast for 50 years. I just cleared out my recipe box of all the other versions. This one is the only one I need and will use. Spouse feels the same!
Kimberly @ The Daring Gourmet says
That is such a terrific compliment, Mary Anne, THANK YOU! :)
Stefanie says
The combination of my friend’s homegrown beef and all the ingredients made for a spectacular dinner!!! My roast was roughly 2 lbs and ready in 5 hrs, the last 2 were pure torture inhaling the tantalizing smells (no lifting of lid)!
Looking forward to making the Hungarian beef and onion stew.
Kimberly @ The Daring Gourmet says
Fantastic, Stefanie, I’m so glad you enjoyed it, thank you! :)
Lynnita says
How did you know it was done in 5 hrs? Was it rare, Med or well done. My roast is small too and I wonderef
Liz Degnan says
I made this for Christmas yesterday and it was a hit! I followed your instuctions and just added some potatoes and mushrooms. Thank you so much for a beautiful dinner my whole, picky,family enjoyed! Hope you had a wonderful holiday season!
Kimberly @ The Daring Gourmet says
Thank you, Liz, I’m so happy it was a family hit!
Christine says
This is THE BEST and ONLY pot roast recipe I ever use. It is excellent. The gravy is excellent. I would be proud to serve this to company. My husband loves the vegetables. So good!
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Christine, thank you so much!
Lisa Carriere says
This has got to be my family’s favorite recipe hands down! They love it so much, that they requested it for Thanksgiving this year! Sooo delish! Thank you!
Kimberly @ The Daring Gourmet says
I’m so happy it’s become a family favorite, thank you so much Lisa!
R says
Would a inside round roast be good with this recipe?
Kimberly @ The Daring Gourmet says
Yes, that will be fine.
Mary Bosack says
I have had this problem before browning a roast. All the herbs on the surface were burned and I did not deglaze my pan. I wonder if someone like me needs to herb the roast after browning. Don’t know what I am doing wrong. It’s the slow cooker now for 8 – 9 hours and I will figure how to make gravy in the AM. TY
Bessie says
I have been cooking roast of beef for many many years but nothing compares to the results from using this recipe❣️
The most flavourful and tender results ever.
Kimberly @ The Daring Gourmet says
Thank you so much, Bessie! :)
Flora says
Hi – can you tell me what cut of meat I would need auf Deutsch? Thank you! I’ve no idea what the German equivalent of beef round roast or chuck might be. Best wishes, Flora
Kimberly @ The Daring Gourmet says
Hi Flora, cuts from the Nacken region are good – e.g., Rinderkamm, Rindernacken….cuts that work well for Schmorbraten because they are well-marbled with fat and are suitable for long cooking times.
John Bolz says
Kimberly, just curious, I’ve been subscribing to you email for quite some time and your recipes are outstanding. Have you ever done anything with a pressure cooker like Instant Pot. I really like my Dutch Oven, but sometimes pressure cooking does better when time is a concern.
Kimberly @ The Daring Gourmet says
Thank you so much, John! I’m one of the few remaining people who never jumped on the Instant Pot bandwagon, lol ;) So I’m afraid the Instant Pot section of my recipes index is very bare.
Cyndi says
I would like to cook it all in my Dutch oven. What oven temps and times would you recommend? The eye round is 2 1/2 lbs. Thank you
Kimberly @ The Daring Gourmet says
Hi Cyndi, I would cook it at 275 F and aim for about 3 hours or until the roast is fork tender.
Ashley Perras says
Can I use blade roast instead?
Kimberly @ The Daring Gourmet says
Yes you can, Ashley!
Lisa says
Can I use chicken broth instead of beef broth?
Kimberly @ The Daring Gourmet says
Hi Lisa, yes you can!
Lisa O'Brien says
I used a 2.5 bottom round roast. After 6 hours, the roast was only 1/2 tender on the bottom of roast only. I sliced the roast and finished slow cooking for 1 more hour. Most, not all, of the meat was fork tender. Was it the wrong cut of beef?
Amanda says
This recipe looks amazing!
I only have a 1lb pot roast though, I can cut the rest of the ingredients down by 1/4 but will cooking time remain the same? Thank you!
Kimberly @ The Daring Gourmet says
Hi Amanda, yes you can try that. The cooking time will be less since the diameter of the roast is smaller – just keep an eye on it and us a fork to determine when it’s tender.
Kristine Warner says
I always look for new recipes when cooking roasts. I usually bake them but we don’t have a oven anymore so the crock pot is my go to. I had to make some ingredient changes because I didn’t have them even after making a special trip to the store for this recipe. It came out amazing. We did a side of mashed potatoes and garlic Parmesan air fried squash. My only complain is that it was a little too salty. So next time I will be leaving out a teaspoon or so. Otherwise this was great! Still earned a 5 star rating!
Kimberly @ The Daring Gourmet says
Thanks so much, Kristine, I’m happy you enjoyed it!
Kimber Lowers says
I made this today (Just finished up dessert,cream brulee & flan) to celebrate a dear friends birthday. Everyone loved it. Its surly a keeper. A+. Thank you.
Kimberly @ The Daring Gourmet says
Thanks so much, Kimber, I’m happy it was a hit!
Pam says
Has anyone added potato or sweet potato 1/2 way through?
PAM says
or is it better to cook them seperate?
Anonymous says
This was SOOO good! Followed the recipe exactly and it turned out absolutely perfect. This will definitely be my go-to recipe for pot roast going forward.
Jen says
I got two 1 lb roasts in my grocery order instead of what I needed for meal prep and was searching for something to do with them. Found your recipe and it looks so good. Had to leave out celery because mine had gone to the dark side and I had a bunch of leeks I needed to use. So I put sliced leeks in and some fennel seeds. It smells amazing. Hope it turns out ok. But I have high hopes.
Lené deering says
This is the best pot roast recipe I’ve ever had! It’s easy and delicious! I doubled the carrots and celery because I like a lot more of them. Delicious!
Kimberly @ The Daring Gourmet says
Wonderful, Lené, I’m absolutely thrilled to hear that, thank you!
Lori says
All I have is regular paprika or smoked paprika. What’s a good substitute for the sweet paprika or should I just cut it out completely?
Reply
Regular paprika is the same thing. The term “sweet” paprika is just what is used to differentiate it from “hot/spicy” paprika and if your paprika is hot it will clearly say “hot paprika” on the jar. Happy cooking!
Searched comments for answer to my question and found it! My first visit here and trying this recipe today. Wonderful site
CAK says
I’m working with a 2 lb roast so I would cut most of the ingredients in half, but how does that change the time needed in the slow cooker? Does that halve as well?
Kimberly @ The Daring Gourmet says
Yes, you can simply cut all of the other ingredients by half. Cooking time will remain about the same.
SexyChef says
Why did you did not include that you browned the roast on a pan or skillet before placing it in the slow cooker.
Kimberly @ The Daring Gourmet says
I did, it’s in step #2.
Cassidy says
Soooooo yummy. Husband said maybe the best roast he’s ever had. Thank you!!
Kimberly @ The Daring Gourmet says
Fantastic, Cassidy, thank you!
Shati says
Fun and easy meal to cook! Man it smells so good two hours in!! I added fresh diced portobello mushrooms too! Cant wait to dig in. My dog is sitting right in the kitchen….guess she is waiting for some too!! Thank you for the recipe!!!
Kimberly @ The Daring Gourmet says
Fantastic, Shati, thank you and happy eating! :)
Kathryn says
All I have is regular paprika or smoked paprika. What’s a good substitute for the sweet paprika or should I just cut it out completely?
Kimberly @ The Daring Gourmet says
Hi Kathryn, regular paprika is the same thing. The term “sweet” paprika is just what is used to differentiate it from “hot/spicy” paprika and if your paprika is hot it will clearly say “hot paprika” on the jar. Happy cooking!
Linda says
Would this work with an eye of round cut?
Kimberly @ The Daring Gourmet says
Hi Linda, yes it will!
Joanne Dalimonte says
I made this for dinner tonight and I don’t think I’ve had a more tender roast. I added some fresh mushrooms as well. This is a definite “ make again recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Joanne, I’m so happy to hear that, thank you!
Glen Hope says
Very nice, I think brisket would work well in this recipe?
Kimberly @ The Daring Gourmet says
Hi Glen, yes, I think brisket will work quite well. Happy cooking! :)
Elaine Hungerford says
I don’t want to cook the roast till the next day. If I sautee it the night before would that make it to strong?
Kimberly @ The Daring Gourmet says
Hi Elaine, that will be just fine.
Kristina says
Throw the bacon out??? SHAME ON YOU!! lol. I didn’t have bacon so I braised the meat in bacon grease and added another tablespoon to the crock pot.
I used tomato sauce instead of paste.
I also used a top round instead of what you used.
it’s on high for 3 hours.
will serve with mashed potatoes since that’s what my son requested. lol.
first time making this. I’ll let you know how it goes.
Tara says
I’ll be honest, I wasn’t expecting anything exceptional because it seemed a bit too easy but somehow it turned out knockout. Thanks so much!
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed it, Tara, than you!
Darrin Jones says
Hi! I made this for my sweetie as a surprise Hunnyversary meal and it was superb. So much so, we are making it together for our New Years Day feast (along with a homemade Chocolate Chess Pie). I made some modifications which I thought you and your readers may be interested in. Firstly, I cooked 5 slices of chopped bacon and put it in the pot so I wouldn’t have to remove. By the time it got to making the gravy, the bacon pretty much disintegrated and was incorporated into the gravy! Also, as opposed to chopped carrots, I used whole Nantes Carrots (slender and about 4 to 5 inches long, about 1 lbs) and they were lovely as a side! As for a starchy side dish, I made a lovely colcannon. This was by far one of the best pot roasts I’ve ever made.
Kimberly @ The Daring Gourmet says
Fantastic, Darrin, thanks so much for the feedback!
Lauren says
This came out great! I made for Christmas Eve dinner. The only change I made was using vegetable stock instead of beef and I added small gold potatoes to the crockpot with the carrots and onion. The beef was flavorful and tender. Everyone loved it.
Kimberly @ The Daring Gourmet says
I’m so happy everyone enjoyed it, Lauren, thank you!
Guy says
Hi Kim. I want to do a roast for Xmas for a group of 10 of us. If I do not have a Dutch oven will a electric roaster do? Also is a Top sirloin roast good for this?
Kimberly @ The Daring Gourmet says
Hi Guy, as long as the roast cooks low and slow an electric roaster should be fine. Top sirloin really isn’t ideal for roasts, especially pot roasts because it’s very lean, isn’t very tender and doesn’t fall apart into fork-tender pieces.
Freya Tennessee says
Found your site today by accident. I love to cook and actually live in Southern Germany.
Your recipes are wonderful.
Thank you :-)
Kimberly @ The Daring Gourmet says
Thanks so much, Freya, and I’m happy you found my site, welcome! :)
Tera says
This turned out delicous!! It was so easy and my gravy actually turned out delicious, I’m not very good at making gravy. I didnt have wine so i just used more beef broth and i left out onion just because i dont like onion, still good flavor. I’m going to make some masehd potatoes to go with it also and maybe some more veggies. Thanks for theis simple but delicous recipe!! <3
Kimberly @ The Daring Gourmet says
Fantastic, Tera, thanks so much!
Dan says
It’s in the crock now. Will report back but I have high expectations.
Dan says
Wow. Turned out excellent! I didn’t add the bacon (lazy, we had it) or bay leaves (forgot to buy). Also didn’t measure out the spices for the rub & added a little Old Bay seasoning to it and doubled the liquid for the crock which filled to the top so all the veggies were submerged. Not making the gravy. Doesn’t need it. 8 hours on low & IIRC 5+ lb. Bottom roast. Fell apart (wanted it to). Plenty of extra liq. Next time more veg. & 1-½ X liquid.
Harriet says
Hi there. I am happy to have found your recipe and I am doing a 4 pound bottom roast today. I’m just confused.. once I put the browned roast into the slow cooker, am I not suppose to put liquid around it?? I know you say to top it with the vegetables but I can’t see cooking it without liquid in the crockpot??
Pls help?
Kimberly @ The Daring Gourmet says
Hi Harriet, you add liquid in steps 3 and 4 (broth, red wine, tomato paste…).
Fay says
Only just noticed how to “star” rate. So, 5 out of 5 it is!
Fay says
Made this today. Absolutely the BEST pot roast, delicious. Thank you for the recipe , I will definitely be making it again. The only slight change I made was to saute the onions and garlic until translucent before adding them to the crock pot. I have a thing about putting raw onions into stews/pot roasts I just don’t think they yield up their sweetness like they do if they are sauteed first. That might just be me though. Off to explore the rest of your recipes!
Kimberly @ The Daring Gourmet says
Thanks so much, Fay! You’re absolutely right about sauteing bringing out the sweetness of the onions. Thanks again and I hope you likewise enjoy the other recipes you try! :)
Dexter says
Absolutely delicious!
Kimberly @ The Daring Gourmet says
Thank you, Dexter!
Ashley says
I just have to say, I’ve used this recipe 3 times now and it’s always amazing!! Thank you so much for sharing, the flavour is incredible!
Kimberly @ The Daring Gourmet says
Wonderful, Ashley, I’m so glad it’s been a hit, thank you!
Rita masse says
Hello. I am slow cooking an 8 lb bladder roast on low from frozen state. I want to serve the next day how to keep moist and reheat.
Lynne Greeman says
Hi Kim, I will trouble you one last time. Also thank you so much for your response! I’ll now be cooking a 6 lb bottom round. Thought it would definitely need 9 hrs on low. Do you think I should cook longer than that ?
Kimberly @ The Daring Gourmet says
Hi Lynne, that just depends, you’ll need to check it for doneness – as soon as it’s fork tender it’s done.
Lynne Greeman says
Hi, I just discovered your site yesterday. My mom wants a beef roast and brown gravy for her 83rd birthday dinner. your slow cooker recipe looks wonderful but I’m concerned about the tomato paste. If this gives the gravy the slightest tomato taste should I leave it out? She loves traditional brown gravy and of course I want to please her for her birthday. What do you think? Im using a 5lb bottom round roast. Love your site!!
Kimberly @ The Daring Gourmet says
Hi Lynne, the tomato rounds the flavor out and I don’t notice a tomato flavor. I don’t think most people would. But if your mom is very sensitive to the flavor of tomatoes then I wouldn’t want to take the chance of ruining it for her, so you can simply omit it – it will still taste great. Happy cooking and I hope your mom has a wonderful birthday!