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.” Â And this one is exceptionally flavorful and delicious.
The smell of a cooking roast is nostalgic to me. Â It’s said that smell is more closely linked to memory than any of the other five senses. Â The smell of freshly baked bread might trigger memories of grandma’s kitchen; Â 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. Â Whatever the association might be, smell is a powerful thing. Â 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. Â 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. Â 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. Â 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: Â 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. Â That is the KEY to a deliciously flavorful roast so whatever you do, don’t skip that step! Â And don’t be afraid to get it good and browned. Â 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. Â I don’t usually add bacon, but I did this time. Â 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.Â
To make the gravy:
Bring the liquid from the slow cooker to a gentle boil.Â
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.Â
Add salt and pepper to taste. Â
Place the roast on a serving platter and spoon the vegetables around it. Â Discard the bay leaves and bacon. Â 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
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