This old fashioned pot roast recipe is made in the slow cooker with a handful of common ingredients. It's a classic comfort food that's perfect for Sunday dinner.
Beef pot roast is juicy, flavorful, and fork tender. As an added bonus, its mouthwatering aroma will fill your entire house! This pot roast dinner will become a family favorite in no time.
Pot roast vs beef stew
Nothing warms you up on a dreary day like a hearty, meaty meal! Both pot roast and beef stew are excellent dishes that fit the bill. Classic pot roast is made with large tough cuts of meat and fresh vegetables like carrots, onion, and potato. On the other hand, beef stew is made by cooking small chunks of meat with desired veggies.
Why you'll love this recipe
- Easy prep: It takes just minutes to prepare melt in your mouth beef pot roast!
- Simple ingredients: This pot roast recipe without wine comes together with 5 main ingredients.
- Great taste: It's hearty, comforting, and delicious! Great for anytime of year, but especially during brisk fall days or cold winter nights.
Equipment
This 6-Quart Cook & Carry Programmable Slow Cooker is perfect if you're short on time but still want to eat healthy because it truly does the work for you.
Ingredients
- Beef: Chuck roast is the best cut of meat for pot roast. It's affordable and can be easily found at the grocery store.
- Potatoes: Use big chunks of potatoes or whole, small potatoes. I suggest keeping your veggies in large pieces, as smaller veggies will turn into mush before the meat in done cooking.
- Carrots: Large-medium carrots that have been roughly chopped work better than baby carrots.
- Onion and garlic: Toss in a roughly chopped medium onion and couple cloves of garlic or garlic powder.
- Beef broth: This is the primary liquid for braising so you a good quality beef broth or stock.
How to make slow cooker pot roast
The full directions for this old fashioned pot roast recipe are in the printable recipe card below.
- Sear the beef: Brown meat on the stovetop or grill. This step adds a lot of flavor to the overall dish, so don't skip it.
- Saute the veggies: Along with the beef, give the vegetables a quick saute to get a little caramelized.
- Slow cook: Dump everything in your crock pot and cook on low for 8-10 hours.
How to serve pot roast
Serve pot roast with potatoes, carrots, and onion on its own garnished with fresh herbs like parsley or pair it with a light side dish. Some of my favorite sides for pot roast include a simple salad, crusty bread, air fryer green beans, air fryer brussels sprouts, dairy free dinner rolls, and dairy free and egg free mac and cheese.
Storage tips
How long does cooked pot roast last in the fridge?
Store leftover pot roast in the refrigerator for up to 5 days in an airtight container.
Can you freeze pot roast?
Yes, pot roast is freezer friendly! Place cooked and cooled pot roast in a freezer safe container or bag for up to 3 months. Let thaw in the fridge before reheating.
How to reheat pot roast?
The best way to reheat pot roast is in a saucepan over low-medium heat or in the microwave until heated through. I suggest adding extra beef stock and cutting the meat chunks into smaller pieces.
Frequently asked questions
The secret to cooking the best pot roast is to braise the meat slowly at a low temperature until it breaks down and becomes ultra tender. That's why I prefer cooking in the crock pot!
Pot roast is cooked when it shreds easily and is fork tender.
For a thick and flavorful gravy, create a cornstarch slurry by whisking together 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir the slurry into the pot roast during the last hour of cooking time.
Old Fashioned Pot Roast Recipe
Equipment
Ingredients
- 3-4 pounds chuck roast
- 2 pounds potatoes roughly chopped
- 1 pound carrots peeled and roughly chopped
- 1 onion roughly chopped
- 3 garlic cloves roughly chopped
- 1 tablespoon kosher salt
- 1 tablespoon worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 3 cups beef broth
Instructions
- Sear the chuck roast then place in a slow cooker. Arrange the potatoes, carrots, onion, and garlic on top of the roast. Stir in the salt, Worcestershire sauce, pepper, thyme, and broth.
- Cover and cook on low for 8-10 hours. Pot roast is done when it’s fork tender and shreds easily.
- For a thick gravy, stir in a cornstarch slurry during the last hour of cooking. Simply whisk together 1 tablespoon of cornstarch with 1 tablespoon of water until smooth.
Notes
Nutrition
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