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Easy Pot Roast Recipe Slow Cooker

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Slow Cooked Pot Roast makes the most tender beef that just falls apart when it is done cooking low and slow. Seasoned with simple seasonings like salt, black pepper, garlic and onion powders this easy beef pot roast recipe always comes out flavorful and delicious.

beef roast shredded into smaller pieces on a platter with carrots, onions and potatoes
Image: Sarah Alvord

Easy Beef Pot Roast

We love to make a pot roast recipe usually for a big family dinner. The tender beef and vegetables make a delicious, filling meal. Serve this over some mashed potatoes, with a side of broccoli and crusty bread for a full meal.

Beef pot roast is at the top of the list for comfort food, totally heart warming and nothing says I love you more than a home cooked meal.

pot roast that has been shredded and placed on a platter with carrots and potatoes
Image: Sarah Alvord

Related recipe: Delicious Tri Tip Roast

Ingredients for Slow Cooker Pot Roast

Some recipes only need a few key flavors to make a delicious dish and this pot roast is definitely one of those recipes. To make this flavorful beef roast recipe pick up the following:

  • 2-3 pounds beef roast, can use a chuck, sirloin tip or rump roast
  • garlic powder
  • onion powder
  • sea salt
  • black pepper
  • thyme
  • brown sugar
  • ketchup
  • Worcestershire sauce
  • beef broth
  • Vegetables: carrots, onion, potatoes and mushrooms

Full recipe ingredient amounts and details at the bottom of this page in the recipe card

uncooked beef roast with seasoning all over it on a wooden cutting board
Image: Sarah Alvord

How to Make Pot Roast in Slow Cooker

Roll up your sleeves and let’s get to work on making this mouth watering, belly warming, soul comforting beef roast. Let’s make some dinner memories. Here is how to make this simple pot roast recipe.

  • start by heating some olive oil, or other cooking oil, in a pan over high heat.
  • combine the garlic powder, onion powder, sea salt, black pepper and thyme in a bowl. Season the roast all over with the spice mix, pressing it into the roast as you season
  • Brown the roast on all sides in the oil, about 1-2 minutes per side.
beef roast surrounded with potatoes, onions, mushrooms and carrots in a slow cooker
Image: Sarah Alvord
  • mix together the ketchup, Worcestershire sauce, brown sugar and beef broth in the crock pot.
  • place the vegetables around the roast in the crock pot.

Head to the recipe card at the bottom for instructions on how to make a simple gravy to serve with your pot roast.

How Long to Roast Beef Pot Roast in Slow Cooker

You can either cook the roast on low for 8-10 hours or on a high heat setting for 4-6 hours.

The lower, slower method will create a more tender roast beef if you have planned out the time to allow it to cook that long.

The higher temperature cook will still create a tender, delicious roast, so if that is all the time you have, go for it. Dinner will be amazing!

cooked pot roast on a white platter surrounded by carrots, potatoes and onions
Image: Sarah Alvord

Storing Left Over Pot Roast

Depending on the size of your roast and the people you are feeding, you might end up with some leftover beef roast.

Leftover roast can be placed in an air tight container or zip top bag and kept in the refrigerator for up to 3 days.

Freeze in a freezer bag for up to 3 months. Leftovers are great for using in tacos, burritos, enchiladas, sandwiches, soups, salads and so much more.

shredded beef with vegetables on white serving platter
Image: Sarah Alvord

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Slow Cooker Pot Roast Recipe

Seasoned perfectly with simple spices and cooked low and slow to make mouth watering, tender beef.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Beef, Main Course
Cuisine: Beef Recipes, Comfort Food, Dinner
Keyword: Slow Cooker Beef Pot Roast
Servings: 8
Calories: 349kcal

Ingredients

  • 2-3 tablespoons olive oil
  • 2-3 pounds sirloin tip, rump or chuck roast
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon thyme
  • 1 tablespoon brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • 1 onion quartered
  • 3 carrots quartered
  • 1 cup mushrooms sliced
  • 3 Russet potatoes scrubbed and cut into 1 inch pieces

Gravy

  • 3 tablespoons corn starch
  • 3 tablespoons water
  • 2 cups beef broth

Instructions

  • Heat the oil in a heavy pan over high heat.
  • Combine the garlic powder, onion powder, sea salt, black pepper and thyme
  • Season the beef on all sides with the spice mixture.
  • Brown the roast on all sides in the oil.
  • In the crockpot, whisk together the ketchup, Worcestershire sauce, brown sugar and broth.
  • Place the roast into the crockpot and pour in any juices from the pan.
  • Place the onion, carrots, mushrooms and potatoes around the roast.
  • Cook on low 8-10 hours, high 4-6 hours.
  • Remove the meat and vegetables from the crock pot and cover with foil
  • Remove the juices from the crock pot, skim off and discard the fat in a gravy separator or with a spoon.
  • Pour into a saucepan. Combine the cornstarch and water in a small bowl. Whisk into the pan. Bring to a boil; cook and stir until thickened. Season with salt and pepper as needed.
  • Shred the beef roast with two forks
  • Serve the gravy with beef and vegetables

Notes

  • Nutrition facts are just an estimate
  • place any leftover roast in an air tight container and refrigerate for up to 3 days.

Nutrition

Calories: 349kcal | Carbohydrates: 25g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 802mg | Potassium: 936mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3871IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 4mg
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