Consistently rated THE best pot roast recipe, we’ll show you all the tips and tricks you need for creating the most flavorful and mouthwateringly delicious pot roast you can imagine!
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. Three hours of church, including travel, meant just the right amount of time to be able to place everything in a timed oven or a slow cooker before leaving, and then come home to a ready meal. My mom would often already have the potatoes peeled in advance and covered with water in a stock pot, so when we got home – starving after all that time at church! – all she had to do was boil the potatoes, prepare another vegetable, and thicken the gravy. And before long we were seated at the table as a family enjoying great food and family bonding time.
What memories do you associate with pot roast?
I know your tummies are rumbling, so let’s get that roast a-cookin’!
But before we do, let me stress one thing I learned from my mom about cooking roasts: Probably THE single most important factor to the flavor of the finished roast is to fry it until it’s very browned on all sides before cooking it. That is the KEY to a deliciously flavorful roast so whatever you do, don’t skip that step! And don’t be afraid to get it good and browned. Not only will it greatly enhance the flavor of the roast itself, but all those burnt bits on the bottom of the pan is what will give the gravy that irresistibly wonderful flavor.
Okay, let’s get started!
First prepare the rub by placing all the spices in a small bowl and stirring to combine.
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 5 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.
Dump 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 that much better.”
Pour the beef broth mixture over the pot roast.
Cook on high for 3-4 hours or on low for 8-9 hours. I cooked mine on low this time for an ultra tender roast.
Pour the finished beef broth into a medium stock pot, leaving the roast and vegetables in the warm slow cooker (on low), bring to a boil, and whisk in the flour slurry. Simmer until thickened. Season with salt and pepper.
Place the roast on a serving platter and spoon the vegetables around it. Discard the bay leaves and bacon. Pour a little of the gravy over the roast (it looks nicer that way) and serve with the extra gravy, some potatoes and veggies of your choice.
For another delicious roast, check out our German Senfbraten (Pork Roast with Mustard Gravy)!
Check out our phenomenal BEST Old-Fashioned Beef Stew!
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 stalks celery roughly chopped
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 strips bacon cut in half
- 2 1/2 cups beef broth
- 1/2 cup dry red wine optional
- 2 tablespoons tomato paste
- 3/4 teaspoon salt
- 2 bay leaves
- For the Rub:
- 2 tablespoons sweet paprika
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon rosemary
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/4 teaspoon parsley
- For the Gravy Slurry:
- 5 tablespoons all-purpose flour mixed into a slurry with 1/2 cup canned beef broth
Instructions
- Rub the roast all over with the rub mix.
- Heat the oil in a Dutch oven over high heat and liberally brown the roast on all sides. Place the roast in a slow cooker.
- Add the broth to the skillet, return to a boil, and whisk to loosen up the browned bits. Add the tomato paste, wine (if using), and salt and whisk to combine.
- Add the carrots, celery, onion, garlic, and bay leaves into the slow cooker around and on top of the roast. Lay the strips of bacon alongside and on top of the roast. Pour the beef broth/tomato paste mixture over everything.
- Cook on low setting for 8-9 hours or on high for 3-4 hours.
- 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.
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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!
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.
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.
Dexter says
Absolutely delicious!
Kimberly @ The Daring Gourmet says
Thank you, Dexter!
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! :)
Fay says
Only just noticed how to “star” rate. So, 5 out of 5 it is!
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…).
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.
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!
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! :)
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.
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!
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!
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!