Juicy, tender, fall apart roast beef smothered in delicious gravy with veggies slow cooked to perfection. Busy with back to school, sports, or just life in general? Crock Pot dinners are the way to go. This Crock Pot pot roast is sure to please.
Looking for other Crock Pot recipes? Check this one out.
Classic comfort food seems to always hit the spot. This roast slow cooks all day and becomes fork tender and just falls apart with little to no effort. What’s better than coming home after a long day of work to an already cooked dinner?
What is a pot roast?
Pot roast is made with a cut of meat that is browned then slow cooked usually with gravy and vegetables.
What cut of meat is best?
Tougher cuts of meat work well for this style of cooking. This includes:
- Chuck roast
- Brisket
- Rump/round roast
How long do you cook a Crock Pot pot roast?
A 2-3 pound cut of beef takes about 4 hours on high or 8 hours on low. I find cooking it on low produces a more tender cut of meat.
What temperature is a pot roast when completed?
170F.
Do you have to brown the meat prior to cooking?
No, however I wouldn’t recommend skipping this step. Browning the meat adds a greater depth of flavor, creates a more appealing color, and can kill off any bacteria that may be on the meat’s surface.
Do you have to use a Crock Pot?
No. This recipe will work in the oven, a dutch oven, or any other brand of slow cooker.
How to make a Crock Pot pot roast?
Heat butter in a large skillet over medium high heat. Season beef with salt and pepper. Coat beef in flour on all sides. Add beef to pan and brown about 3-4 minutes on each side. Place cut vegetables in to Crock Pot. Remove beef from pan and lay over the vegetables in the Crock Pot. Add to hot skillet tomato paste, beef broth, onion soup mix, bay leaves, and thyme. Bring to a boil then reduce to a simmer for about 5 minutes. Pour gravy over roast, cover, and cook on low for 8 hours or high for 4 hours or until fork tender. Once cooking has completed, remove meat and vegetables. Strain liquid in to a sauce pan. Bring to a boil then reduce to a simmer for about 5 minutes. If gravy is too thin you can add a tablespoon or two of cornstarch.
Crock Pot Pot Roast
Ingredients
- 1/4 cup butter
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup flour
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 onion soup packet mix
- 3 bay leaves
- 2 springs of thyme
- 1 pound Yukon gold potatoes cut into 2 inch pieces
- 1 pound carrots cut into 2 inch pieces
- 1 small yellow onion quartered
Instructions
- Heat butter in a large skillet over medium high heat.
- Season beef with salt and pepper.
- Coat beef in flour on all sides.
- Add beef to pan and brown about 3-4 minutes on each side.
- Place cut vegetables in to Crock Pot.
- Remove beef from pan and lay over the vegetables in the Crock Pot.
- Add to hot skillet tomato paste, beef broth, onion soup mix, bay leaves, and thyme.
- Bring to a boil then reduce to a simmer for about 5 minutes.
- Pour gravy over roast, cover, and cook on low for 8 hours or high for 4 hours or until fork tender.
- Once cooking has completed, remove meat and vegetables. Strain liquid in to a sauce pan. Bring to a boil then reduce to a simmer for about 5 minutes. If gravy is too thin you can add a tablespoon or two of cornstarch.
Nutrition
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I’m cooking a 2LP blade roast in the crock pot. Your recipe is for a 4LP roast for 7-8 hrs on low. Does this mean that I can cut the cooking time in half, i.e. 4 hrs?
Hi. You may be able to cut it down to 6hrs. You can always check at the 4 hour mark and see if it’s done at that point. Better to stop it too early as you can always put it back in rather than over cook it.
Hi Relle, can I use the IP slow cook function?
Aloha Denise,
You sure can. The IP slow cook heats a little different than the Crock Pot, but works fine. Have a great day.