Growing up, a slow cooker pot roast was one of those meals that often was served after church on Sundays, so a family lunch type of meal in my mind. I suspect part of this was how you could set the crock pot in the morning, before getting the kids ready and leaving for church and hours later the meal would be ready to serve. And I must admit, as a child I did not at all appreciate this simple, classic meal.
This pot roast recipe is simple and only requires a handful of ingredients. It’s inexpensive, as chuck roast is not a super pricey cut of beef. It’s easy to make, other than searing the meat you pretty much just throw everything in a slow cooker and press the button. But for me this traditional pot roast recipe is very nostalgic and comforting. Plus, it has great flavors and the tender meat can be easily shredded with a fork.
Related: If you love this classic pot roast recipe, next try our Mississippi Pot Roast.
Ingredients
- Chuck roast
- Oil – canola, vegetable or olive oil
- Salt
- Black pepper
- Beef bouillon
- Beef broth
- Onion or shallots
- Potatoes
- Carrots
How to make Pot Roast
Set the chuck roast out for about 30 minutes, aiming for it to come to room temperature. Season both sides well with salt and pepper. In a large skillet, add a tablespoon of cooking oil. Over medium high heat, sear the roast on both sides.
In a slow cooker, sometimes called a crock pot, add the seared meat. Add the bouillon cubes, broth, diced onion, washed potatoes, and peeled and chopped carrots.
Cook on low for 8 hours, or on high for 4 hours.
Serve hot. This pot roast will be fork tender and will taste delicious! Feel free to drizzle the juices from the slow cooker over the roast and side vegetables.
Tips & Notes
- If you have time to cook on low (for 8 hours), this is what I recommend. But the higher heat and shorter cook time will also work well in case you want this for lunch OR maybe forgot to turn the slow cooker on in the morning.
- I usually use beef chuck roast for this recipe, but other cuts of meat of a similar size can work well too.
- If you want even more flavor you can add a little soy sauce, Worcestershire sauce or liquid smoke. Or throw in some garlic powder and a few bay leaves.
- If I make this for a holiday meal, I usually throw in some herbs like fresh thyme or fresh rosemary.
- I pretty much stick to potatoes and carrots as the side vegetables that get cooked with this as that’s what my family did growing up. But, any root vegetable or hardy veggie can work well here, like garlic, turnips, parsnips, celery, yams or beets.
- You can use the braising liquid from the slow cooker to make a gravy by whisking in a little butter and all-purpose flour over medium heat until thickened.
Side Dish Serving Suggestions
Get our FREE recipe guide with our most popular recipes of all time!
Get the Guide
Free Popular Recipe Guide
Our top 25 recipes of all time!
Print
Get the Recipe
Classic pot roast made with beef bouillon and broth.
Instructions
-
Set the chuck roast out for about 30 minutes, aiming for it to come to room temperature. Season both sides well with salt and pepper.
-
In a large skillet, add a tablespoon of cooking oil. Over medium high heat, sear the roast on both sides.
-
In a slow cooker, sometimes called a crock pot, add the seared meat. Add the bouillon cubes, broth, diced onion, washed potatoes, and peeled and chopped carrots.
-
Cook on low for 8 hours, or on high for 4 hours.
-
Serve hot. This pot roast will be fork tender and will taste delicious! Feel free to drizzle the juices from the slow cooker over the roast and side vegetables.
Notes
I usually use beef chuck roast for this recipe, but other cuts of meat of a similar size can work well too.
If you want even more flavor, you can add a little soy sauce, Worcestershire sauce or liquid smoke. Or throw in some garlic powder and a few bay leaves.
If I make this for a holiday meal, I usually throw in some herbs like fresh thyme or fresh rosemary.
I pretty much stick to potatoes and carrots as the side vegetables that get cooked with this as that’s what my family did growing up. But, any root vegetable or hardy veggie can work well here, like garlic, turnips, parsnips, celery, yams or beets.
You can use the braising liquid from the slow cooker to make a gravy by whisking in a little butter and all-purpose flour over medium heat until thickened.
Nutrition
Nutrition Facts
Pot Roast
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
English
العربية
Nederlands
English
Français
Deutsch
Italiano
日本語
한국어
Русский
Español
Svenska
Türkçe
اردو
Tiếng Việt
