This slow cooker pot roast recipe is all about a traditional home cooked meal. The beef roast just falls apart, it's beyond tender and has so much flavor. Everything is slow cooked for the most minimal amount of effort. Made with green beans, carrots and and an easy gravy.
Anytime I want to make something super cozy and filling I always make this pot roast recipe. I've been making it the same way for the last 15 years. And on a cold winter night, there's nothing better than the smell of pot roast filling your house.
Each time you make this pot roast just know that it will end up with really tender, pull apart meat, soft carrots and green beans and the most delicious brown gravy.
The gravy get's all of it's flavor from the well seasoned piece of beef and beef broth. Nothing more! It's super savory and you may joke about just drinking it, it's so good.
And no pot roast is complete without a big bowl of mashed potatoes.
Ingredients
Here is an overview of the ingredients you will need to make this easy slow cooker pot roast recipe. For the full list of amounts and the directions, refer to the recipe card near the bottom of this post.
- chuck roast
- salt
- pepper
- onion powder
- water
- better than bouillon roasted beef base
- baby carrots
- green beans
- flour
How To Make Slow Cooker Pot Roast
Get the slow cooker ready.
Pat the chuck roast with a paper towel. Season both sides generously with salt and pepper. Season the entire chuck roast (front, back, sides) with onion powder.
On the stovetop, heat a pan over med/high heat. Add some olive oil to the bottom of the pan. Place the chuck roast in the pan and sear the front and the back. About 3-4 minutes on each side.
Meanwhile, stir together 2 cups of water and 2 teaspoons of better than bouillon roasted beef base.
Pour the liquid into the slow cooker. Add the chuck roast to the slow cooker and any drippings from the pan. Put the lid on the slow cooker and cook on low for 8-10 hours.
During the last 2 hours (before you plan on eating) add the green beans and baby carrots. Put the lid back on and continue cooking those additional 2 hours.
When the time is done, remove the chuck roast and vegetable to a pan. Keep covered to stay warm. The meat will be super tender so you may need a few large utensils to get it out.
Pour the liquid into a pot on the stove. In a sepparate bowl mix together 2 tablespoons of flour and some water to make a roux. Use a fork to stir this together so there are no lumps.
Spoon in some of the warm broth to your roux. Once the roux has been warmed up, pour it into the broth and whisk. Turn the heat up to high and let this boil for 2 minutes. Reduce the heat to low.
You are ready to eat!
Somewhere during this pot roast preparation you'll want to make some mashed potatoes. Those are my go to mashed potatoes I make all the time.
FAQ
The pot roast wasn't cooked long enough at a low temperature. Ideally it needs the full, at least, 8 hours in a slow cooker on low temperature.
If you forgot to start your slow cooker in the morning, no problem. Cook it on high for 3 hours then on low 3 hours. It will still be really good.
They cooked too long in the slow cooker.
More Recipes
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- Beef Stroganoff
- One Pot Skinny Chicken Parmesan
- Homemade Lasagna
- Chicken Noodle Soup
- Red Wine Braised Short Ribs
Slow Cooker Pot Roast
This slow cooker pot roast recipe is all about a traditional home cooked meal. The beef roast just falls apart, it's beyond tender and has so much flavor. Everything is slow cooked for the most minimal amount of effort. Made with green beans, carrots and and an easy gravy.
Ingredients
- 5 lb chuck roast
- Salt
- Pepper
- Onion powder
- 2 c water
- 2 tsp better than bouillon roasted beef base
- 1 lb baby carrots
- 1 lb green beans
- 2 tbsp flour
- Mashed potatoes recipe in notes
Instructions
- Get the slow cooker ready.
- Pat the chuck roast with a paper towel. Season both sides generously with salt and pepper. Season the entire chuck roast (front, back, sides) with onion powder.
- On the stovetop, heat a pan over med/high heat. Add some olive oil to the bottom of the pan. Place the chuck roast in the pan and sear the front and the back. About 3-4 minutes on each side.
- Meanwhile, stir together 2 cups of water and 2 teaspoons of better than bouillon roasted beef base.
- Pour the liquid into the slow cooker. Add the chuck roast to the slow cooker and any drippings from the pan. Put the lid on the slow cooker and cook on low for 8-10 hours.
- During the last 2 hours (before you plan on eating) add the green beans and baby carrots. Put the lid back on and continue cooking those additional 2 hours.
- When the time is done, remove the chuck roast and vegetable to a pan. Keep covered to stay warm. The meat will be super tender so you may need a few large utensils to get it out.
- Pour the liquid into a pot on the stove. In a sepparate bowl mix together 2 tablespoons of flour and some water to make a roux. Use a fork to stir this together so there are no lumps.
- Spoon in some of the warm broth to your roux. Once the roux has been warmed up, pour it into the broth and whisk. Turn the heat up to high and let this boil for 2 minutes. Reduce the heat to low.
- You are ready to eat!
- Somewhere during this pot roast preparation you'll want to make the mashed potatoes.
Notes
There are no amounts for salt, pepper and onion powder because you don't always have to use a 5lb chuck roast. If your roast is smaller than you would be using less seasoning. Just eye it.
Better than bouillon roasted beef base can be found at local grocery stores, it's sold in a glass jar.
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