Best Recipe For Pot Roast In Crock Pot

Pot roast is a timeless comfort food that is always in vogue. Slow-cooked to perfection, the meat and vegetables are so tender and flavorful that they virtually melt in your mouth.

The beauty of cooking pot roast in a slow cooker lies in its ease of preparation and the enticing aromas it emits as it simmers. This article, will explain best recipes for pot roast in crock pot.


  • 3 to 4 kilograms of beef sirloin roast
  • 2 teaspoons cooking oil
  • 1 shallot, minced
  • 4 minced garlic cloves
  • 4 carrots, trimmed and chopped into pieces
  • 4 potatoes that have been peeled and sliced into chunks
  • 2 celery stalks, finely minced
  • 1 ounce beef stock
  • 1/2 cup red wine, if desired.
  • 2 laurel fronds
  • 1 teaspoon each of powdered thyme and rosemary
  • Black pepper and salt to flavor

Best Recipe For Pot Roast In Crock Pot


1. Prepare The Vegetables

Begin by collecting the necessary ingredients and preparing the vegetables. Chop one onion, mince four cloves of garlic, peel, and cut four carrots and four potatoes into segments of comparable size. Additionally, chop two stems of celery. Having all the vegetables prepared beforehand will facilitate the preparation process.

2. Sear The Meat

Liberally season the beef chuck roast with freshly ground black pepper and salt. It is essential to season the flesh to develop robust flavors.

Two tablespoons of vegetable oil are heated in a large skillet over medium-high heat. Once the oil is heated, carefully add the seasoned roast to the pan. Allow it to sear for a few minutes on each side or until a brown crust forms. This browning process lends flavor and texture to the roast.

3. Layer The Ingredients

Transfer the seared roast to the slow cooker’s bottom. As the roast cooks, it will lay on a bed of vegetables, imparting its delicious juices and flavors to the vegetables.

Now, sprinkle the roast with the chopped onion, minced garlic, carrot chunks, potato chunks, and chopped celery. Combining these vegetables will produce a flavorful and substantial side dish for the meat.

4. Add Seasonings

Distribute one teaspoon of dried thyme and rosemary over the vegetables. These aromatic herbs will impart a delectable aroma and flavor to the dish.

Two bay leaves should be placed on top of the ingredients. The dish acquires a subtle earthiness from the bay leaves.

5. Cook In The Crockpot

Pour one cup of beef broth around the roast and vegetables in an even layer. The beef broth will maintain the moistness and tenderness of the ingredients during gradual cooking. Optionally, 1/2 cup of red wine may be added for added depth and flavor.

Turn the heat down to low and cover the slow cooker. If you’re in a hurry, you can cook it on high for 4 to 6 hours instead of low for 8 to 10 hours. The herbs and veggies flavor the meat as it cooks slowly over a long period of time, making it very tender.

6. Remove And Serve

  • Once the roast has finished simmering, please remove it from the slow cooker and place it on a serving platter. The flesh should be so tender that it virtually disintegrates when pierced with a fork.
  • Take the bay leaves out of the slow cooker and throw them away.
  • Make a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cool water.
  • This will make the gravy thicker.
  • Mix this into the liquid that is already boiling in the slow cooker. Then, cook on high for 15 to 20 minutes, or until the gravy is the consistency you want.

7. Serve

Finally, cut or mince the beef as desired. Serve the meat with the prepared vegetables and pour the gravy over the entire dish. The flavorful, tender pot roast and the well-seasoned vegetables create a hearty and satisfying entrée.

How To Thicken Pot Roast Gravy

I sometimes thicken the broth if pressed for time, but I prefer gravy with a greater consistency. I’ve tried several different methods for thickening, and I like the cornstarch route since you don’t have to add additional fat (butter for flour), and I prefer to thicken after cooking best.

If you attempt to thicken a sauce with flour or cornstarch from the start, the sauce will not thicken adequately and may have a floury or cornstarch flavor. It’s. Here’s how to reduce the sauce:

Whisk together 3 tablespoons of cornstarch and beef broth in a saucepan. Stirring constantly, bring to a simmer for 30 to 60 seconds.

Plate the roast and vegetables, pour gravy over them, and scatter parsley on top


  • Choose the Right Cut of Meat: Although chuck roast is a popular option for pot roast due to its flavor and marbling, you can also use brisket or bottom round. Look for cuts with ample marbling, as this will result in a more tender and flavorful roast.
  • Searing for Flavor: Before inserting the meat in the slow cooker, it is optional but highly recommended to sear it for flavor. It helps caramelize the meat’s exterior and imparts a robust flavor.
  • Layering for Even Cooking: Layering the vegetables under and around the roast ensures even cooking and allows the vegetables to absorb the liquids and flavors of the meat.
  • Utilize Fresh Herbs: It’s easier to use dried herbs, but using fresh herbs like thyme and rosemary will make your pot roast taste better. You can add them whole as sprigs or finely chopped for an extra fresh taste.
  • Customize with Vegetables: Feel free to customize the vegetable selection. For variety, you can include mushrooms, parsnips, or turnips. Observe the cooking periods, as some vegetables may cook more quickly than others.
  • Wine or Beer: Red wine or dark beer (such as stout) can lend complexity and depth to the gravy. During the lengthy cooking procedure, the alcohol will evaporate, leaving behind robust flavors.
  • Low and Slow: Cooking a pot roast at a low temperature for an extended period is essential for a tender and flavorful result. Resist the temptation to cook on high to speed up the procedure.
  • Avoid Overcrowding: Take caution not to overcrowd the slow cooker. Leave some space between the ingredients to allow heat and moisture circulation.
  • Check for Doneness: The provided cooking times are estimates. When the roast is fork-tender and readily shreddable, it is cooked. If it is not sufficiently tender after the recommended cooking time, boil it for a bit longer.
  • Rest Before Serving: After cooking the pot roast, allow it to settle for a few minutes before serving. This redistributes the fluids, making the meat even more tender and succulent.

This slow cooker pot roast recipe will become a family favorite with minimum effort and maximum flavor. This classic dish features perfectly seasoned, tender beef, hearty vegetables, and a rich, delectable gravy. Let your slow cooker do the work while you savor the exceptional flavor of home-cooked comfort in every bite. It is a dish that brings people together and leaves them wanting more.

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