Crockpot pot roast is a classic comfort food that brings warmth and satisfaction to your dinner table. It’s easy to make, requires minimal prep, and the slow cooking process allows the flavors to blend beautifully. With tender meat, hearty vegetables, and a rich gravy, this dish is perfect for family meals and gatherings. Plus, using a crockpot means you can set it and forget it, freeing up your time for other tasks or relaxation.
How to Make Crockpot Pot Roast
Ingredients:
- 2.5 pounds chuck roast
- 1 pound potatoes (diced)
- 3 carrots (peeled and sliced)
- 1 medium yellow onion (diced)
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch
- 8 oz sliced mushrooms
Directions:
- Season the roast with salt and pepper. Place it into a 7-quart crockpot.
- Add the diced potatoes, sliced carrots, and diced onion around the roast.
- In a small bowl, whisk together the beef stock, Worcestershire sauce, minced garlic, onion powder, oregano, and thyme. Pour this mixture over the roast and vegetables.
- Cover the crockpot and cook on low for 7 to 8 hours or on high for 6 to 7 hours. For the best results, cook it slowly on low heat to achieve extra tenderness.
- About 15 minutes before serving, mix 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Pour this into the crockpot and stir well.
- Add the sliced mushrooms, cover, and cook for an additional 10 to 15 minutes until the gravy thickens.
- Serve warm and enjoy!
How to Serve Crockpot Pot Roast
Crockpot pot roast is delicious served right from the crockpot. You can plate generous portions of the tender roast alongside the cooked potatoes, carrots, and rich gravy. It pairs well with crusty bread or rolls, perfect for soaking up the gravy, or a fresh salad to balance out the hearty meal.
How to Store Crockpot Pot Roast
You can store any leftovers in an airtight container. Place the pot roast and vegetables together in the container, and it can be kept in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the leftovers. Ensure they are stored correctly in freezer-safe containers or bags for up to 3 months. Just thaw in the refrigerator before reheating.
Tips to Make Crockpot Pot Roast
- For extra flavor, sear the roast in a hot pan before placing it in the crockpot. This adds a nice brown crust and enhances the taste.
- Feel free to mix and match vegetables! Adding your favorite root vegetables can give a unique taste to the dish.
- Make sure not to lift the lid too often while cooking, as this releases the heat and could prolong cooking time.
Variation
You can make a creamy version of the pot roast by adding a can of cream of mushroom soup or a splash of heavy cream during the last 30 minutes of cooking. This will make the gravy even richer and provide a different flavor profile.
FAQs
- Can I use a different cut of meat? Yes, you can use other cuts like brisket or round roast. Just keep in mind that cooking times may vary based on the cut you choose.
- Can I cook this dish on high heat? Yes, you can cook it on high for 6 to 7 hours, but low heat cooking is recommended for more tender meat.
- What side dishes go well with pot roast? Pot roast pairs well with mashed potatoes, steamed vegetables, or a simple green salad. You can also serve it with bread to soak up the gravy.
Crockpot Pot Roast
Ingredients
Main Ingredients
- 2.5 pounds chuck roast
- 1 pound potatoes, diced
- 3 carrots, peeled and sliced
- 1 medium yellow onion, diced
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch
- 8 oz sliced mushrooms
Instructions
Preparation
- Season the roast with salt and pepper. Place it into a 7-quart crockpot.
- Add the diced potatoes, sliced carrots, and diced onion around the roast.
- In a small bowl, whisk together the beef stock, Worcestershire sauce, minced garlic, onion powder, oregano, and thyme. Pour this mixture over the roast and vegetables.
Cooking
- Cover the crockpot and cook on low for 7 to 8 hours or on high for 6 to 7 hours.
- For the best results, cook it slowly on low heat to achieve extra tenderness.
- About 15 minutes before serving, mix 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Pour this into the crockpot and stir well.
- Add the sliced mushrooms, cover, and cook for an additional 10 to 15 minutes until the gravy thickens.
Serving
- Serve warm and enjoy! Crockpot pot roast is delicious served right from the crockpot.
- Plate generous portions of the tender roast alongside the cooked potatoes, carrots, and rich gravy.
