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)
PIN ME!
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
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!
John Faust says
Will an Eye of Round roast shred easily at an internal temp of 190 degrees F?
Jadw says
Hello, I’m cooking this meal currently.
I’m about to hit the 9 hour mark but it’s not dinner time yet, can I put it on the keep warm feature and leave it till dinner time?
Also it smells amazing, can not wait for dinner time :)
Kimberly @ The Daring Gourmet says
Absolutely, Jadw. Happy eating! :)
Crystal Shroyer says
My roast is in the crock pot now! I’ve never made a “recipe” roast. It sounded so delish. I’ve made my own for yrs., I’m looking forward to the change up! I didn’t have the wine, on hand. Do you suggest a replacement?
Kimberly @ The Daring Gourmet says
Hi Crystal, you can just substitute more broth or water in its place. Happy cooking and please let us know what you think! :)
LA Leslie says
THANK YOU for having a good recipe. I was searching for one that was loaded with fresh ingredients and no premix soup. It is currently in the slow cooker and my home smells like Heaven. I did adjust the recipe a small amount to accommodate my fresh herbs and lack of bacon…but I did sear it in back fat that I always have on hand. By reading the other comments and being a seasoned home cook..I know before it is done that this recipe is a winner.
Kimberly @ The Daring Gourmet says
Thank you, Leslie, I hope you enjoy it!
Cynthia Basinet says
YUM! Was told the best EVER!
Kimberly @ The Daring Gourmet says
Fantastic, Cynthia, thanks so much!
Gayle says
Made this wonderful recipe this morning followed it exactly but made a mistake.once I had the beef broth/wine boiling I read to far down and added the gravy slurry then poured it over roast in crockpot. Hopefully it will still be ok.
Kimberly @ The Daring Gourmet says
Hi Gayle, it should be fine, you’ll probably just need to add a little more slurry at the end to thicken it.
Anonymous says
It turned out wonderfully. The flavours were excellent. Had leftovers on a bun . Excellent
Kimberly @ The Daring Gourmet says
I’m so glad and you have me craving that pot roast sandwich, great idea! Thanks for the feedback!
Kathryn Jensen Quinn says
I’m trying this today with 2 1/2 pound eye round. Unfortunately, I only have four hours to cook it, so I’m cooking it as I type on high for 2 1/2 hours and then switching it to low for 1 1/2 hours. I’m hoping with the smaller size it might work. I’ll let you know.
I also have to add a personal note. It wasn’t until I printed the recipe and was reading it while preparing the roast that I noticed your name is Killebrew. I have to ask, are you any relation to Harmon Killebrew? I’m originally from Baltimore and my father, and later my mother, ushered for the Baltimore Orioles for many years. My dad always picked up Brother Killebrew and brought him to church back in the days of Sunday School in the morning. We all grew to love him. When he went to Kansas City, he sent my baby brother KC a Royals cap, thinking it was only right he had one. What a considerate man. He never acted like a star even though he was a fabulous baseball player.
Kimberly @ The Daring Gourmet says
Hi Kathryn, small world! Yes, Harmon is my husband’s grandfather. My husband’s dad, Cam, is Harmon’s oldest son who also played pro ball for a while. I just read this to my husband Todd and he was really happy to hear this. Todd grew up with Harmon and as the oldest grandson got to travel everywhere with him; they were very close. Todd’s grandma is still alive and lives close to our other family members in Utah. Harmon really was an exceptionally kind and considerate man. Thanks so much for sharing these stories, Kathryn <3
Catherine says
This is my first time cooking a bottom pot roast and it turned out fantastic! I added a few teaspoons of sugar to the gravy as my kids prefer sauces to be sweeter and it tasted perfect! My husband was impressed too as he was skeptical about getting a pot roast right on the first try! I seldom find recipes that I would make again but this is definitely a keeper in my book! Thanks, Kimberly!
Kimberly @ The Daring Gourmet says
That’s fantastic, Catherine, I’m so happy to hear that, thank you!
Stacey Ruiz says
Made it tonight and hubby loved it. I normally make Swedish stew with cinnamon rub and sauce with vinegar and brown sugar, so this was different but yummy. Tip: I made in instant pot, did rub and browned in my cast iron and put meat in instant pot, made sauce poured over meat with onion and garlic. Cooked 45 min for 3lb of meat. Did quick release and opened and added carrots celery and cut up potatoes, cooked 10 more min and did quick release and thickened sauce while in saute mode with lid off. Perfectly tender shredded meat and tender veggies.
Kimberly @ The Daring Gourmet says
Fantastic, Stacey, I’m glad it was a hit and thank you for the IP info!
Annie Killebrew-Jones says
Kimberly, I have made this recipe countless times for my family and it’s by far their most requested dinner. This morning, as I was preparing it for our Christmas Eve dinner, I noticed your last name for the first time, Killebrew -same as mine! I can’t help but feel that I’ve been preparing an old family recipe, making it all that more special! I’m not sure if we’re related but it’s such a unique last name, I have to assume we are. Merry
Christmas and thank you for sharing this delicious recipe!
Kimberly @ The Daring Gourmet says
Hi Annie! Firstly, I’m so happy this pot roast recipe has become a tradition in your home, thanks so much for the feedback! Secondly, you need to email me so we can chat! Almost without a doubt we’re related, somewhere somehow. My husband is the grandson of Harmon Killebrew, the baseball hall of famer. We have a ton of family history information going back to the very first Killebrew to land in America and then much further back into England. Send me an email when you have some time and maybe we can figure out our common ancestor :) [email protected] Merry Christmas to you and your family! Warmly, Kimberly
Mitzi says
Made this today and it was fantastic! The rub was delicious and fragrant. I made a roux and added about a quarter teaspoon of reserved rub then the juices from the crockpot. Beautiful, dark red gravy! Thanks for the recipe and inspiration. I should have taken a photo but we ate it so fast I didn’t even have time!
Kimberly @ The Daring Gourmet says
I’m so happy you enjoyed it, Mitzi, thanks so much for the feedback!
Jeanette says
I made this last night, and it was wonderful! I’ve already passed on the recipe to friends.
My butcher sells rather lean beef, so he recommended a chuck roast due to the fact that it was well-marbled. I doubled the garlic and had to use hot paprika rather than sweet, because that’s what we had on hand. We loved it that way, and didn’t find those flavors to be overpowering at all. I served it over Yukon gold mashed potatoes and buttered haricots vert. I’ll be repeating this dish over and over. Thank you so much!
Kimberly @ The Daring Gourmet says
Fantastic, Jeanette, thanks so much for the feedback!
Nikki says
Awesome recipe – really tastes great! I have to ask, though….discard the bacon?!?!
Kimberly @ The Daring Gourmet says
Thanks, Nikki, I’m glad you liked it! The bacon will be long soggy strips of fat/meat, I give them to my chickens :) Purely personal preference.
Ashley H says
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!
Kimberly @ The Daring Gourmet says
Wonderful, Ashley, I’m so glad to hear that, thank you!
Melinda says
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?
Kimberly @ The Daring Gourmet says
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.
Melinda says
Kimberly,
Thank you so much for the great recipe and feedback! Happy cooking!
Rich Odum says
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!
Kimberly @ The Daring Gourmet says
That’s awesome, Rich, I’m so happy to hear that, thank you!
Pattt R says
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.
Kimberly @ The Daring Gourmet says
Wonderful, I’m so glad it was a hit, thank you!
Robin A McCown says
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!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Robin, thank you!
Courtney McKay says
Could I cook this with a sirloin tip roast?
Kimberly @ The Daring Gourmet says
Absolutely, Courtney, happy cooking!
Gail says
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…
Marcelle says
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?
Kimberly @ The Daring Gourmet says
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!
Anonymous says
My family and I definitely enjoyed the pot roast – thanks for sharing the recipe!
Margie says
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!)
Kimberly @ The Daring Gourmet says
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! :)
Scatterfly Bee says
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?
Scatterfly Bee says
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?
Kimberly @ The Daring Gourmet says
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.
Anastasiya says
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?
Anne Muccilli says
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?
Kimberly @ The Daring Gourmet says
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.
Anne Muccilli says
I’m trying it today – can’t wait until I can get home for dinner :)
Kimberly @ The Daring Gourmet says
Awesome, Anne, please let us know what you think!
Natalie Loftus says
HANDS DOWN THE BEST POT ROAST I HAVE EVER EATEN!!
Cynthia Allen says
Our favorite pot roast recipe ever! It was a total smash hit like last time, thank you! <3
Nelson says
Absolutely incredible, everyone LOVED it!!
Michelle says
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.
Kimberly @ The Daring Gourmet says
Wonderful, Michelle, thanks so much!
Bea says
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?
Kimberly @ The Daring Gourmet says
Hi Bea, no that won’t affect cooking time, just double up on all of the ingredients. Happy cooking!
Racquel Gustafson says
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.
Kimberly @ The Daring Gourmet says
Fantastic, Racquel, I’m so glad you enjoyed it, thank you! I actually just made it again myself yesterday for Sunday family dinner :)
Laura says
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!
Kimberly @ The Daring Gourmet says
Hi Laura, I haven’t tried that so I’ll leave this to our readers to chime in!
Nathan Lombough says
Another slam dunk recipe, Kimberly. This is hands down the best pot roast I’ve ever had. Rave comments and praise from the guests.
Johanna says
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!
Kimberly @ The Daring Gourmet says
Hi Johanna, regular paprika is what you need and it sounds like you have it. Happy cooking!
Johanna says
Thank you!
Johanna says
Just wanted to thank you for this recipe. My husband went bonkers for it. The gravy was delicious. Everything was great. He says I need to make it again very very soon.
Kimberly @ The Daring Gourmet says
Wonderful, Johanna, thank you!
Teryl says
This is the BEST pot roast EVER!! Not a drop of gravy or shred of beef was left. You made me a star in my kitchen! :)
Cynthia Jordan says
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!
Kimberly @ The Daring Gourmet says
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.
Anonymous says
Oh ok thank you for all that help so quickly!
Cynthia says
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!
Kimberly @ The Daring Gourmet says
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.
Rita says
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.
Kimberly @ The Daring Gourmet says
Thanks so much, Rita, happy eating! :)
AJ says
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?
Kimberly @ The Daring Gourmet says
Hi AJ, yes, the bacon contributes flavor and then you can just discard whatever’s left of the bacon strips at the end.
Brook says
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 :)
Kimberly @ The Daring Gourmet says
Awesome, Brook, let us know how it went!
Brook says
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 :)
Kimberly @ The Daring Gourmet says
Fantastic, Brook, thanks so much!
Shemiya says
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!
Kimberly @ The Daring Gourmet says
Hi Shemiya, yes, you sure can!
Dave Moyer says
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!
Dave Moyer says
Oh yes … my wife raved about how good it was all during dinner. :)
Kimberly @ The Daring Gourmet says
I am so thrilled to hear that, Dave, thanks so much!
Debra says
Kimberly can cook! Love, love this recipe! Where can I find more of yours?
Kimberly @ The Daring Gourmet says
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! :)
Sherrie Street says
Can I brown the roast the night before.
Kimberly @ The Daring Gourmet says
Hi Sherrie, yes you can.
Julie Collins says
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. :)
Kimberly @ The Daring Gourmet says
Wonderful, Julie, I’m so happy to hear that, thank you! :)
Jennifer Salvate says
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!!
Kimberly @ The Daring Gourmet says
Thanks, Jennifer, I’m so glad you stumbled upon us too! Happy cooking! :)
Alicia says
I Cooked this for dinner tonight and it was incredible! Big thumbs up from my family and I. Thank you!!
Kimberly @ The Daring Gourmet says
Fantastic, Alicia, thank you!
Petra Holt says
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. 💞👏🏻👏🏻
Kimberly @ The Daring Gourmet says
Wonderful, Petra, I’m so happy to hear that, yay!! Thanks so much for the feedback!
Gudrun says
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!
Kimberly @ The Daring Gourmet says
Wonderful, Gudrun, thanks so much!
Shannon says
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?
Kimberly @ The Daring Gourmet says
Hi Shannon, thanks for catching that but no worries, it won’t make a difference.
Anonymous says
Thank you for this recipe, it did turn out great!
Michelle says
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!
Kimberly @ The Daring Gourmet says
Fantastic, Michelle, thanks so much!
Cindy says
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.
Kimberly @ The Daring Gourmet says
Fantastic, Cindy, I’m so glad to hear that – thank you!
Rachel says
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.
Kimberly @ The Daring Gourmet says
Hi Rachel, awesome, let us know how it turned out!
Valerie says
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.
Kimberly @ The Daring Gourmet says
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.
Valerie says
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.
Tanya N. says
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! :)
Kimberly @ The Daring Gourmet says
Awesome, thanks so much, Tanya!
Terrie says
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.
Kimberly @ The Daring Gourmet says
Fantastic, Terrie, thank you so much!
Katie says
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!
Kimberly @ The Daring Gourmet says
Wonderful, Katie, I’m so glad everyone enjoyed it, thank you!
FrankE says
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
Kimberly @ The Daring Gourmet says
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! :)
Sad says
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.
Kimberly @ The Daring Gourmet says
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 :(
Joy Johnston says
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.
Kimberly @ The Daring Gourmet says
Hi Joy, this calls for dried. Happy cooking and let us know how it goes!
Juju says
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. :)
Kimberly @ The Daring Gourmet says
Haha, that’s awesome, Juju! I hope you guys enjoyed your dinner! :)
Cathy says
I want to try this recipe in my slow cooker, which cut would work best, a blade roast, inside round or rump roast?
Kimberly @ The Daring Gourmet says
Hi Cathy, I usually use chuck or bottom round but a rump or blade roast will also work perfectly. Happy cooking!
Abby says
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?
Kimberly @ The Daring Gourmet says
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.
Michelle says
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!!
Kimberly @ The Daring Gourmet says
I can’t stomach the thought of turkey again for Christmas either, Michelle! :) You will LOVE this pot roast. Merry Christmas!
Wendy says
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.
Kimberly @ The Daring Gourmet says
SCORE! That’s terrific, Wendy, I’m so glad it was a hit – thank you!
Audrey says
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 :)
Kimberly @ The Daring Gourmet says
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!
Stacy E says
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!
Kimberly @ The Daring Gourmet says
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!
Sara says
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 😊
Kimberly @ The Daring Gourmet says
Thank you, Sara, I’m so glad this has become a go-to dish in your family!
Taj2000 says
What if I don’t have a dutch oven??
Kimberly @ The Daring Gourmet says
Any heavy pot will work perfectly.
Shay says
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!
Kimberly @ The Daring Gourmet says
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!
C.S says
I made this last night and it turned out great. Thanks for the dinner inspiration. My family loved it!
Tender & flavorful.
Kimberly @ The Daring Gourmet says
Thank you, C.S., I’m so glad to hear that!
Emma says
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!!
Kimberly @ The Daring Gourmet says
Thank you so much, Emma! Yes, 8-9 hours will produce a very tender result.
Daleene says
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
Kimberly @ The Daring Gourmet says
Thank you, Daleene, I’m so thrilled to hear it was a hit!
Nikki says
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?
Kimberly @ The Daring Gourmet says
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.
Nikki says
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?
Kimberly @ The Daring Gourmet says
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.
JACQUELINE DAVIS says
My husband is on,a diet how many calories is in,this dish.
I’d love to make it for dinner!
Kimberly @ The Daring Gourmet says
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.
Janessa says
Tasted delicious! Made it for the family but used only half the size of roast and it was very flavorful!
Kimberly @ The Daring Gourmet says
That’s awesome, Janessa, I’m so happy to hear it was a hit, thank you!
Betsy says
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?
Kimberly @ The Daring Gourmet says
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.
Sheila says
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.
Kimberly @ The Daring Gourmet says
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!
Kim Hill says
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!
Kimberly @ The Daring Gourmet says
Wonderful, Kim, I’m thrilled to hear it was a hit and thanks so for much for the feedback!
lester says
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?
Kimberly @ The Daring Gourmet says
Hi lester, I would add them in at the very beginning along with the carrots and everything else. Happy slow cooking!
Marri says
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.
Kimberly @ The Daring Gourmet says
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!
Steven says
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.
Kimberly @ The Daring Gourmet says
Hi Steven, you bet, a bit of sweetness will pair well with the veggies. Have a great week and happy cooking!
Kathy White says
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!
Kimberly @ The Daring Gourmet says
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
mandy says
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!
Kimberly @ The Daring Gourmet says
Thanks, Mandy! Pork will work perfectly – happy cooking and enjoy! :)
Tamara McMillan says
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.
Kimberly @ The Daring Gourmet says
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!
gary Hathaway says
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
Kimberly @ The Daring Gourmet says
lol, Gary! :) Just follow the instructions and you cannot fail with this pot roast! Happy cooking and let us know what you think!
Sandy Jones says
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.
Sandy Jones says
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.
The Daring Gourmet says
You dog has excellent taste, Sandy :)
The Daring Gourmet says
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!
Mrs Mendlebright says
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!!
The Daring Gourmet says
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
Anonymous says
Sounds yummy.
Cole Wicks says
If your going to cook this low and slow a eye of round would be good
The Daring Gourmet says
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!
Susan says
I made this for dinner last night and it turned out very yummy! Thank you!!!!
The Daring Gourmet says
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.
maryh says
I am definitely making this on the weekend,Looks yummy & sounds real easy.
The Daring Gourmet says
Hi Mary! I’ve gotten a ton of positive feedback about this – I’m confident you’re going to love it!
Heather says
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!
The Daring Gourmet says
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!
Eva says
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 :)
The Daring Gourmet says
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!
bakeaffairs says
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
The Daring Gourmet says
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!
bakeaffairs says
Thank you so much Kimberly, I will let you know how it worked out! Have a wonderful day, warm regards, Bridget :-)
bakeaffairs says
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
The Daring Gourmet says
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!
Denise [email protected] Brazil To You says
Wow…This pot roast looks amazing, Kimberly! My mouth is literally watering. I am so sharing this…
The Daring Gourmet says
Thanks so much, Denise! I’m always so honored when you stop by for a visit! :)
Linda from NJ says
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.
The Daring Gourmet says
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!
Linda from NJ says
Thank you! Looking forward to making this very soon.
bakeaffairs says
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
The Daring Gourmet says
Thanks so much, Bridget! I can’t imagine enjoying good food any other way.
mish says
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.
Kimberly @ The Daring Gourmet says
That’s terrific, Mish, I’m so glad it was a hit – thank you!
Sherrieg says
Hi, okay so I followed most of these instructions. However, I used a eye of the round roast, I had to omit the celery because my hubby hates celery. I did sear the roast, then I decided to sauté just a bit my onion/garlic when degassing the pan. Since I didn’t have red wine, I put 3 cups of broth and also omitted the salt. It is what we are having for dinner tonight so crossing my fingers and toes it’s good. Smells awesome already and it’s only been in the pot for 15 mins. :) thanks Sherrieg, Toronto. I will let you know the outcome:)