Consistently rated the BEST slow cooker pot roast recipe EVER!Ā The depth of flavor is simply phenomenal and is guaranteed to get rave reviews from around the whole dinner table!Ā Ā Make it in your slow cooker or on the stove top – either way you’ll be sitting down to a truly memorable, mouthwateringly delicious meal!
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.” Ā And this one is exceptionally flavorful and delicious.
The smell of a cooking roast is nostalgic to me. Ā It’s said that smell is more closely linked to memory than any of the other five senses. Ā The smell of freshly baked bread might trigger memories of grandma’s kitchen; Ā 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. Ā Whatever the association might be, smell is a powerful thing. Ā 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. Ā 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. Ā 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. Ā For eating purposes, that is.
For me, roasts are associated with Sunday. Ā Growing up at home (and still in my own home today) roasts were always ideal to serve on Sundays.Ā 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. Ā 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. Ā And before long we were seated at the table as a family enjoying great food and family bonding time.
What to Serve With Pot Roast
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: Ā 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. Ā That is the KEY to a deliciously flavorful roast so whatever you do, don’t skip that step! Ā And don’t be afraid to get it good and browned. Ā 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.Ā I use and love my Hamilton Beach Stay or Go 7 Qt Slow Cooker.Ā 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).Ā 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. Ā I don’t usually add bacon, but I did this time. Ā 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.Ā
To make the gravy:
Bring the liquid from the slow cooker to a gentle boil.Ā
Make the flour slurry to thicken the gravy by whisking the flour in the extra beef broth until it’s dissolved.Ā Whisk flour slurry into the simmering gravy and continue whisking constantly until the gravy is thickened.Ā
Add salt and pepper to taste.Ā Ā
Place the roast on a serving platter and spoon the vegetables around it. Ā Discard the bay leaves and bacon. Ā 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)!
For more delicious beef dishes be sure to try our:
- Old Fashioned Beef Stew
- Guinness Stew
- Beef Bourgignon
- Sega Wat (Ethiopian Beef Stew)
- Beef and Pepper Stew
- Hachee (Dutch Beef and Onion Stew)
- Pƶrkƶlt (Hungarian Beef and Onion Stew)
- Domoda (Gambian Peanut 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 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 (or chop up the bacon and return it to the veggies) . Pour a little 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
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 Rƶmertopf (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 (Semmelknƶdel) 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, Semmelknƶdel 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 Browning@From 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 sautĆ© just a bit my onion/garlic when degassing the pan. Since I didnāt 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 itās good. Smells awesome already and itās only been in the pot for 15 mins. :) thanks Sherrieg, Toronto. I will let you know the outcome:)