Consistently rated the BEST slow cooker pot roast recipe EVER! The depth of flavor is simply phenomenal and is guaranteed to get rave reviews from around the whole dinner table! 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.” 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.
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: 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)!
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)
- Pörkölt (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
Liese says
Curious do most cook on low or high?
Jambo says
Can I use a sirloin tip roast?
Craig Theodore says
Tried this recipe before Xmas and it was amazing. In fact I bought a bigger slow cooker to make more! The gravy is the best I’ve ever had. I’ve been asked numerous times when I’m making it again and hopefully this time there’s leftovers 😁
Kimberly @ The Daring Gourmet says
That’s fantastic, Craig, thank you so much!
Anonymous says
I’m sure the roast is great but I never got to the actual recipe bc I was too busy reading about psychology today’s take on ones sense of smell and about grandma millies Sunday roast.
In short, enough with the chit chat and the stories. Post the recipe and be done with it. Thanks.
Kimberly @ The Daring Gourmet says
Well shoot, I’m glad you thought the “chit chat” was interesting enough to keep you so “busy reading” that you forgot to scroll down to the recipe! ;)
Sarah says
That was quite a rude comment from Anonymous, so I’ll apologize on their behalf. If I want to zoom to the recipe, I hit “jump to recipe” which is conveniently placed at the very top of the page. I’m confused on how they missed it.🤔 Anywho, I’m excited to try this recipe!!🤩
AC says
Jeez Louise, have a little gratitude. You’re getting this wonderful recipe for free, and the author is sharing their story and memories. Go to allrecipes, then. This is a blog.
Harry says
Great recipe! However, why in the name of God would you discard the bacon?
MARY ANNE MEAD says
This recipe deserves 10 stars. I’ve been making pot roast for 50 years. I just cleared out my recipe box of all the other versions. This one is the only one I need and will use. Spouse feels the same!
Kimberly @ The Daring Gourmet says
That is such a terrific compliment, Mary Anne, THANK YOU! :)
Stefanie says
The combination of my friend’s homegrown beef and all the ingredients made for a spectacular dinner!!! My roast was roughly 2 lbs and ready in 5 hrs, the last 2 were pure torture inhaling the tantalizing smells (no lifting of lid)!
Looking forward to making the Hungarian beef and onion stew.
Kimberly @ The Daring Gourmet says
Fantastic, Stefanie, I’m so glad you enjoyed it, thank you! :)
Lynnita says
How did you know it was done in 5 hrs? Was it rare, Med or well done. My roast is small too and I wonderef
Liz Degnan says
I made this for Christmas yesterday and it was a hit! I followed your instuctions and just added some potatoes and mushrooms. Thank you so much for a beautiful dinner my whole, picky,family enjoyed! Hope you had a wonderful holiday season!
Kimberly @ The Daring Gourmet says
Thank you, Liz, I’m so happy it was a family hit!
Christine says
This is THE BEST and ONLY pot roast recipe I ever use. It is excellent. The gravy is excellent. I would be proud to serve this to company. My husband loves the vegetables. So good!
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Christine, thank you so much!
Lisa Carriere says
This has got to be my family’s favorite recipe hands down! They love it so much, that they requested it for Thanksgiving this year! Sooo delish! Thank you!
Kimberly @ The Daring Gourmet says
I’m so happy it’s become a family favorite, thank you so much Lisa!
R says
Would a inside round roast be good with this recipe?
Kimberly @ The Daring Gourmet says
Yes, that will be fine.
Mary Bosack says
I have had this problem before browning a roast. All the herbs on the surface were burned and I did not deglaze my pan. I wonder if someone like me needs to herb the roast after browning. Don’t know what I am doing wrong. It’s the slow cooker now for 8 – 9 hours and I will figure how to make gravy in the AM. TY
Bessie says
I have been cooking roast of beef for many many years but nothing compares to the results from using this recipe❣️
The most flavourful and tender results ever.
Kimberly @ The Daring Gourmet says
Thank you so much, Bessie! :)
Flora says
Hi – can you tell me what cut of meat I would need auf Deutsch? Thank you! I’ve no idea what the German equivalent of beef round roast or chuck might be. Best wishes, Flora
Kimberly @ The Daring Gourmet says
Hi Flora, cuts from the Nacken region are good – e.g., Rinderkamm, Rindernacken….cuts that work well for Schmorbraten because they are well-marbled with fat and are suitable for long cooking times.
John Bolz says
Kimberly, just curious, I’ve been subscribing to you email for quite some time and your recipes are outstanding. Have you ever done anything with a pressure cooker like Instant Pot. I really like my Dutch Oven, but sometimes pressure cooking does better when time is a concern.
Kimberly @ The Daring Gourmet says
Thank you so much, John! I’m one of the few remaining people who never jumped on the Instant Pot bandwagon, lol ;) So I’m afraid the Instant Pot section of my recipes index is very bare.