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
Mitzi says
Made this today and it was fantastic! The rub was delicious and fragrant. I made a roux and added about a quarter teaspoon of reserved rub then the juices from the crockpot. Beautiful, dark red gravy! Thanks for the recipe and inspiration. I should have taken a photo but we ate it so fast I didn’t even have time!
Kimberly @ The Daring Gourmet says
I’m so happy you enjoyed it, Mitzi, thanks so much for the feedback!
Jeanette says
I made this last night, and it was wonderful! I’ve already passed on the recipe to friends.
My butcher sells rather lean beef, so he recommended a chuck roast due to the fact that it was well-marbled. I doubled the garlic and had to use hot paprika rather than sweet, because that’s what we had on hand. We loved it that way, and didn’t find those flavors to be overpowering at all. I served it over Yukon gold mashed potatoes and buttered haricots vert. I’ll be repeating this dish over and over. Thank you so much!
Kimberly @ The Daring Gourmet says
Fantastic, Jeanette, thanks so much for the feedback!
Nikki says
Awesome recipe – really tastes great! I have to ask, though….discard the bacon?!?!
Kimberly @ The Daring Gourmet says
Thanks, Nikki, I’m glad you liked it! The bacon will be long soggy strips of fat/meat, I give them to my chickens :) Purely personal preference.
Ashley H says
I made this last night, it was so good! Definately the best, most flavorful pot roast I’ve ever made. I’ve already shared your recipe with my mom!
Thank you for sharing this with us!
Kimberly @ The Daring Gourmet says
Wonderful, Ashley, I’m so glad to hear that, thank you!
Melinda says
I purchased a 3 pound beef eye of round roast and found your recipe.
You recommended making a rub and browning the roast. I did both and it was absolutely delicious!
I have a couple of questions.
You mentioned making slits in the meat. I made 4 1 inch deep cuts on the only and added the remaining rub. How many slits and how deep? Do you make slits on all sides of the roast?
Kimberly @ The Daring Gourmet says
Wonderful, Melinda, thank you! I usually just make the cuts about 1/4 inch deep and only on one side. How many just depends on the length of your particular roast but it doesn’t need many, just 3 or so. There’s really no right or wrong on this though.
Melinda says
Kimberly,
Thank you so much for the great recipe and feedback! Happy cooking!
Rich Odum says
Kimberly,
Thank you so much for sharing this recipe. I’m a single father and I enjoy cooking, but, all too often, it’s just easier to make a box meal. This recipe introduced me to my slow cooker, which I’ve had for years but never used. Thanks again!
Kimberly @ The Daring Gourmet says
That’s awesome, Rich, I’m so happy to hear that, thank you!
Pattt R says
I made this tonight for my husband with a round roast and he loved it. I always ask for a grade when I make a new recipe and this got an A++. I followed the recipe almost exactly and your instructions were eady to follow. I cooked the roast in a Dutch oven though. Next time I’ll double the onions and my husband asked me to use a lot more carrots next time. Thanks and I’ll be browsing your other recipes.
Kimberly @ The Daring Gourmet says
Wonderful, I’m so glad it was a hit, thank you!
Robin A McCown says
Made this today and it was fabulous. The best classic “roast beef” flavor I’ve ever made. I did leave out the carrots and celery and doubled all the spices that there were only 1/4 t of. Cooked on low in my Hamilton 3 in 1 for 7.5 hours. I used a 7 bone roast which produces a lot of fat so next time I will try this with a leaner cut. Thanks for the recipe!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Robin, thank you!
Courtney McKay says
Could I cook this with a sirloin tip roast?
Kimberly @ The Daring Gourmet says
Absolutely, Courtney, happy cooking!
Gail says
how long would you cook a 2.3 lb bottom blade roast in a slow cooker for, ( slow cooking ) using this recipe?
It looks so good I really want to try it…
Marcelle says
Hi Kimberly,
This pot roast looks amazing! I’m making it tomorrow for dinner, and I’m so excited to try it!
I have a weird question, any advise on the best/easy way to get the broth out of the slow cooker once its time to make the gravy?
Kimberly @ The Daring Gourmet says
Hi Marcelle, I just remove the roast, tip the contents into a strainer over a large bowl, then set aside the strained veggies and use the liquid for the gravy. Happy cooking!
Anonymous says
My family and I definitely enjoyed the pot roast – thanks for sharing the recipe!
Margie says
I just followed your recipe and it’s cooking in the crock pot – it smells wonderful, and I’m looking forward to it tonight. I didn’t notice the fat and calories in the recipe until just now and I’m wondering why they’re so high. Will my use of a round roast make a difference? I love a chuck roast but of course that cut is higher in fat(the reason it’s so good!)
Kimberly @ The Daring Gourmet says
Hi Margie, wonderful! Yes, chuck roast is much higher in fat. But something I always remind everyone is that research has finally confirmed once and for all that FAT IS NOT BAD for you in any way and is not linked to heart disease at all. The only fat that’s bad is trans fat. Our ancestors have always known this but it took us, unfortunately, several decades to finally reaffirm that after medical science led us all astray back in the 40’s. Thanks goodness the facts have finally been set straight. So, enjoy every bite of that pot roast knowing you’re nourishing your body with healthy fats! :)
Scatterfly Bee says
K….Well… I marinated my roast ’cause its what the internet told me to do. Now what do I do? Can I do the dry rub and brown it? Can I skip the dry rub step and brown it after marinating it – after pat drying it? What do I do?
Scatterfly Bee says
Kim, Sorry, I was confused about dry rub vs. marinating. I don’t know which one is better or if it is possible to take advantage of both processes by applying your dry rub after marinating it? What do you think?
Kimberly @ The Daring Gourmet says
Hi, I’m not sure what you used for the marinade or how long you marinated it, but most likely yes, you can dry it off, rub it down with the spices and proceed with the instructions as outlined.
Anastasiya says
Thanks so much. I am only learning and I find your recipes to incorporate most of what I think is best for a good cook to learn. I marinated with just some garlic and mustard and lemon juice, with a couple of other things that the internet told me to do (lol what a line!). I’m very happy to have come across your web site. I have a recipe box in my kitchen where I keep index cards with winning recipes. I’m working on the index card with your recipe right now.
I don’t know how to pick out of a million recipes on the internet. It gets so confusing when trying to figure out the best ingerdients and yet to cook it right. I love your cooking guide! I think it incorporates most of what wholesome nutrition should be about. I’m not into soy sauce (random comment I know lol)
What is the difference between canned beef broth and non-canned beef broth? Why is the canned type used for the gravy in your recipe?
Anne Muccilli says
Hi! Can I Brown the roast the night before so everything can just be assembled in the crock pot the next morning so it can cook while I’m at work?
Kimberly @ The Daring Gourmet says
Definitely, Anne! That’s a great time-saving method. You can add everything else as well if you like so all you have to do the next morning is plug it in and turn it on.
Anne Muccilli says
I’m trying it today – can’t wait until I can get home for dinner :)
Kimberly @ The Daring Gourmet says
Awesome, Anne, please let us know what you think!