Crockpot Pot Roast is a hearty and comforting dish perfect for any occasion. Tender beef, flavorful vegetables, and savory gravy come together in this slow-cooked classic. With minimal effort, you can enjoy a delicious homemade meal that will fill your home with irresistible aromas.
I know ya'll hate when people tell the stories of the recipes and don't read that part. Well, if you do, this recipe is extra close to my heart. My step grandmother would have this meal ready for us when we arrived for vacations with them! She passed away in under 6 months to cancer and this was the only recipe I really have from her. She was an amazing cook and wish I was able to get more of her recipes before her passing.
Morale of the story, if a family member has a recipe that you love, ask them for it while they are still here!
Simple Crockpot Pot Pot Roast
You'll love Crockpot Pot Pot Roast because it's incredibly easy to make - just set it and forget it! The slow cooking process tenderizes the meat and allows the flavors to meld together beautifully. Plus, coming home to the irresistible aroma of a homemade meal is sure to make any day better.
Why Marci Loves This Recipe
- Once you toss the ingredients into the slow cooker, that's all you need to do!
- Dinner is done when you get home!
- So freaking delicious!
- A versatile recipe, add or remove ingredients your family loves.
- Great way to add veggies to the kiddos diet.
- Reheats wonderfully for leftovers, you can make your co-workers jealous!
How To Store
To store leftover Crockpot Pot Roast, allow it to cool completely before transferring it to an airtight container. Refrigerate it for up to 3-4 days, or freeze it for longer storage. When reheating, you can gently warm it on the stovetop or in the microwave until heated through.
Tips and Tricks for Slow Cooker Pot Roast
- Choose the right cut of beef: Opt for tougher cuts like chuck roast, which become tender and flavorful when slow-cooked.
- Sear the meat first: Before placing it in the crockpot, sear the beef to lock in juices and enhance flavor.
- Layer ingredients wisely: Place root vegetables like carrots and potatoes at the bottom, followed by the seared meat, to ensure even cooking and maximum flavor infusion.
FAQs
Can I cook the vegetables separately? While cooking the vegetables separately is an option, cooking them with the roast in the crockpot allows them to absorb the delicious flavors of the meat and broth.
Not to mention, they will be super soft and possibly soggy if cooking ahead of time and adding them to the slow cooker.
Can I use a different type of meat? Yes, you can experiment with different cuts of beef such as brisket or bottom round, but keep in mind that tougher cuts work best for slow cooking. Adjust the cooking time accordingly.
Variations
- For a twist on the classic pot roast, try adding a can of cream of mushroom soup to the slow cooker for added richness and flavor.
- If you're feeling daring, add some chopped bell peppers or diced tomatoes to the mix for a southwestern flare.
- For a healthier option, replace the beer with vegetable broth and leave out the buttered bread.
Ingredients
- 3-5 lb roast chuck
- 1 large onion diced
- 4 large carrots peeled and diced
- 4 large celery stalks diced
- 2 lipton dry onion soup mix
- 1 16 oz beer I used bud light
- 1 c beef broth or water
How to Make Pot Roast in the Crockpot
Place your celery, onions and carrots in the bottom of a slow cooker.
Top your veggies with Lipton Onion soup mix.
Next, pour a beer over the top of your veggies along with a cup of beef broth and then place your roast on top.
TIP: The beer will cook off. However, if you don’t want to use a beer, simply use more beef broth or water. You want to cover the vegetables and the roast.
Slow Cook on low for 6-8 hours until your roast is cooked through and tender.
Using two forks or a Mix N Chop, shred the roast.
Serve over mashed potatoes or with buttered bread!
