My Go-To Crock Pot Pot Roast (Tender Every Time)
I’ve probably made this pot roast a hundred times. Just toss everything into the Crock Pot before work, and by dinner, the meat falls apart, and the potatoes have soaked up all that broth. My family never leaves any leftovers. After picking up the kids from school, going to practices, and running errands, it’s nice to come home to a finished meal that’s been cooking on the low setting all day.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 15 minutes | 8 hours | 8 | Beginner + |
What is the Best Cut of Meat for Pot Roast?
Chuck roast is the best cut of meat for a pot roast, which is the shoulder section. But there’s more than one type of meat, including:
- Boneless chuck roast
- Shoulder pot roast
The shoulder breaks down over a long cooking period. That’s exactly why chuck roast is the right cut for this. Don’t trim the fat. That’s what makes the meat fall apart after eight hours. If you place your fork on the meat after it cooks, it falls apart so easily. And fork-tender is the best kind of slow-cooker pot roast.
Is There a Difference Between Pot Roast and Roast Beef?
The main difference is that roast beef is cooked without liquid, and pot roast is cooked with liquid.
Where do you Buy Your Meat and Veggies?
I usually buy the meat at Publix or Fresh Market when it goes on sale. You can freeze it until you’re ready to use the meat and then you can set the meat in the refrigerator at least one day ahead to thaw it out a little. I buy the veggies at Aldi’s Grocery Store or Kroger delivery because I get a great deal on the veggies. You can buy a large bag of potatoes for around five dollars.
How To Make the Easy Slow Cooker Pot Roast
Add the beef to the slow cooker. Cut up the celery and the onion and add it in.
Next add the carrots to the slow cooker. Peel, cut, and add the potatoes to the cooker. Add the minced garlic, and sprinkle the seasoning packet on top.
Finally, pour in the chicken broth. Add a little extra water if needed. You want to make sure the potatoes are covered with liquid so they will cook. Give everything a little stir to mix the ingredients. Place the lid on top and cook on low for eight hours.
Tips and Variations
- I always spray the cooker with non-stick cooking spray before adding any food. It helps make clean-up easier.
- I buy minced garlic in a small jar. It just makes life easier, and I can spoon some out and put it in the slow cooker.
- If you don’t have any dry onion soup mix, you can sprinkle on some dry ranch dressing mix instead, beefy onion dry soup mix, or French onion soup mix. The other soups make for a flavorful roast, as well.
- Some people like to sear both sides of their meat in a large hot skillet with butter before adding it to the slow cooker. I’ve done it both ways. Honestly, after eight hours in the Crock Pot, I can’t tell much of a difference. Skip dirtying an extra pan unless you have a Crock Pot to sear it in before adding the rest of the ingredients (I have a Hamilton, and I can sear it in there). But again, not necessary.
- I didn’t add too much salt, because the onion soup can be a bit salty. Wait until the food cooks before adding salt. Taste it first, and if you think it needs salt, add it then.
- If you want to cook the roast in less time, you can cook it on the high setting for about five to six hours. Just be sure it’s done cooking. The temperature should reach 210 degrees when it’s done cooking.
- You can also switch out some of the veggies for broccoli, cauliflower, green beans, or some butter beans.
I usually put a pan of homemade Jiffy cornbread on the table to soak up the broth. I have some soft and easy dinner rolls that work too. That’s really all you need.
Making Gravy
One of the great things about this recipe is its versatility. You can take some of the liquid, make a brown gravy mix with a cornstarch slurry, and pour a very rich gravy over the roast and veggies.
To do that, remove about two cups of water and add about two tablespoons of cornstarch to the water. Then, mix it well and pour it back into the Crock Pot. Let it cook for another 30 minutes or so to thicken. You can add more or less cornstarch depending on how thick you want the gravy.
What to do With Leftover Pot Roast
We love leftovers here, and that’s one more night I don’t have to cook! To store the leftovers, put them in an airtight container and refrigerate. You can reheat the pot roast the next day on the stovetop, in the oven, or in the microwave.
More Delicious Pot Roast Recipes
- This Crock Pot chuck roast with ginger ale adds a surprising touch of sweetness, making the beef incredibly tender.
- With these 25 oven pot roast recipes, you’ll have a lot of options for easy dinners.
- If you spot pork on sale, grab the recipe for slow cooker pork chops and gravy. It’s my son’s favorite when he wants something comforting.
- This 5-ingredient Mississippi pot roast is the kind of simple, savory meal that quickly becomes a family staple.
My Go-To Crock Pot Pot Roast (Tender Every Time)
Ingredients
- 3 pounds chuck roast
- 6 large potatoes cut into 1-1/2″ pieces
- 1 cup baby carrots
- 1 celery stalk diced
- 1/4 onion diced
- 1 tablespoons minced garlic
- 1 ounce package onion dip
- 14.5 ounce can chicken broth
- 2-1/2 cans water use the chicken broth can
Instructions
- Add the chuck roast to the slow cooker.
- Next, add the diced celery, carrots, and garlic.
- Peel the potatoes, cut them into 1-1/2" pieces, and add to the slow cooker.
- Sprinkle the onion dip mix over the potatoes.
- Add a pinch of salt and pepper, if desired.
- Pour in the can of chicken broth and 2-1/2 cans of water to the slow cooker. (You might need a little bit more or less water, depending on the size of your slow cooker). Give it all a stir to combine the ingredients.
- Place the lid on top, set on low heat, and cook for 8 hours or until the roast is tender.
Sounds so hearty and filling! Reminds me of a meal my mom used to make all the time when I was growing up. It was my dad’s favorite 🙂 XOXO
Isn’t it fun to have those memories? Love them!
Love pot roast of any kind. I need to try yours with the onion dip!
Hi Lisa! You’ll love it! It adds so much flavor. 🙂
Pot roast is definitely a classic for a reason. I need to get this on our menu soon!
Hi Carlee! It’s a great and easy meal! Thanks for stopping by. 🙂
That pot roast look killer good. I’m dying to try it.
Hi Karen! Thanks so much and have a great afternoon!
This is a great cold weather meal! It looks easy and tasty!
Hi Hezzi-D! Thanks so much and thanks for stopping by.
I’ve sadly only made pot roast a couple times in my life. I need to work on that!
Hi Erin! They are so delish. You got some great recipes on your site, too!
This one reminds me of Sunday dinners growing up. Except my parents didn’t use a slow cooker. Now I’m all about slow cooked meals. Love them! Looks great Julie!
Thanks, Leanne! I love slow cooked meals, too!
I have never made a successful pot roast, but I’ve never tried it in my slow cooker. Putting this on the menu soon!
Hi Ellen! I hope you love it!
I love a good, hearty pot roast!
Hi Nichole! Me, too! Thanks for stopping by!
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Do you brown both sides of the roast?
Hi Rachel,
I don’t, but you can if you’d like to. Hope you enjoy it!
Is it okay to make it on high for 6 hours instead of low for 8?
Hi Pam, You can make it on high but you might want to check it after four hours. It might be done then. If not, you can cook it longer. Hope you enjoy it!
@Pam,
I have tried to make a pot roast that wasn’t too chewy… I’ve tried probably 9 times before this recipe! This was SCRUMPTIOUS! Thank you for providing this! Could you add a “jump to recipe” button at the top of your recipes? I’ve scrolled through some of your other recipes, and it probably would have been more if I didn’t have to scroll! I work in marketing. Highly recommend the “jump to recipe”! Just an idea. Thanks again for the recipe!
Hi Shelby, I am so happy to hear that the roast was scrumptious! It’s a great go-to roast recipe! I have a Jump To Recipe right at the top of the page below the social media buttons. Every once in a while it’s not there and you’re always welcome to let me know if you see a post without it. I can go in and update it. Thanks!
Chicken broth in a beef pot roast?
BAAWAAHAAAAA
It’s delicious! You should try it. 🙂 What’s the old saying? “Don’t knock it until you try it.”
@Julie Pollitt, I love it just the way you have the recipe! It’s amazing!
So glad you love it!
Wonderful recipe!
And to the person who questioned the chicken broth with beef — yep! it’s a great addition. I even sometimes cook my green beans in chicken broth.
Thank you!
Did not like this at all. Very little flavor. Too much water/broth!!
Hi mbj,
You can use a little less liquid if it was too much. You can also add some more of your favorite seasonings to the dish, as well.
I just tried this dish. After 8 (low) hours, the meat was very tender and the veggies (onions, carrots and celery) were delicious. However, next time I will definitely add more seasoning. It was missing something 🤷🏽♀️… Also, I used 2 cans of water (vs. 2 1/2), but it was still too much liquid.
So basically, add more seasoning and reduce the liquids. Also, next time, I may add in additional potatoes and carrots during the last 3 hours.
Overall, quick and easy dish.
Thanks for the ideas! Glad you liked it!
I’m going to change up a bit tomorrow and make it with 4 lbs and I little more veggies. Should I change the time at all?
You might need to cook it for about an hour longer. But I am guessing that it will probably be done in eight hours.