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
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.