The MOST Amazing Slow Cooker Pot Roast that simmers for hours leaving you with tender pull apart meat, vegetables and a gravy made with no canned soups or packaged sauces that will rock your world!

Perfectly cooked pot roast with carrots, celery, mushrooms and potatoes using the slow cooker

It isn’t everyday that I get to write about a meal as I am eating it. Today just so happens to be one of those days. I’m eating leftovers actually – which I am a huge leftover girl. This is the kind of meal that makes you want to pull up a chair and dig in. The roast is tender, the veggies are perfectly cooked (not mushy!), and the gravy is rich and flavorful. I absolutely L–O–V–E this pot roast!

If you’re looking for a meal that’ll fill the house with mouthwatering smells and leave everyone asking for seconds, this pot roast is your answer. Trust me, it’s a game-changer!

Type of Meat

For a crockpot pot roast, the best cuts of meat are those that become tender and flavorful after long, slow cooking. I almost always use chuck roast, but there are some other choices:

Chuck Roast: This is the most popular choice. It’s well-marbled with fat, which breaks down during cooking, making the meat juicy and tender.
Round Roast: Includes cuts like eye of round or bottom round. These can be a bit leaner and may need a bit more attention to ensure it stays tender, but it still works.
Rump Roast: Similar to round roast, it’s lean but can become tender with slow cooking.

Perfect Pot Roast Tips for a Delicious Meal

So, here’s the thing. I almost never get the same size chuck roast each time I make this and this is a HUGE deal. Why? Because veggies become very mushy in the slow cooker. The difference in cooking time from a 3 ½ lb roast to a 5 lb roast can be an hour or more.

Here are some tips to make sure your slow cooker pot roast AND VEGGIES turns out amazing every time:

Timing for Carrots: Carrots are fantastic in a pot roast, but they can turn mushy if cooked too long. To keep them firm yet tender, add them at the beginning but check them around the 4-hour mark. If you are like me and have no idea when the roast is going to be done, add them later, at the 3 hour mark.
Perfect Potatoes: If you’re adding potatoes, pop them in around the 3 to 4 hour mark along with the carrots. This timing helps them cook through but not fall apart. If you add them too early, they can get a bit too soft by the end of the cooking time.
Mushroom Magic: Mushrooms add great flavor and texture to your pot roast, but they can become overly soft if cooked too long. Add them in the last hour of cooking to keep them tender but still holding their shape.

Alright, let’s talk gravy! You’ve got a few options for how to handle it:

Keep It Simple: Serve the roast as is right when it’s done cooking. The gravy will be more of a liquid, which some people love.
Thicken It Up: Scoop out about ½ cup of the cooking liquid into a glass measuring cup, mix in a little flour until smooth, then return it to the slow cooker. Turn it on high and let it thicken. Do this about an hour before the roast is done.
Go All Out (The Best Way):
- Once the roast (and veggies) are done, remove them to a platter.
- Strain the liquid into a saucepan. Heat it on high.
- Mix flour with some milk or some hot liquid from the saucepan until smooth.
- Add this mixture to the saucepan and cook over high heat until the gravy thickens to your liking.
- Strain the gravy back into the slow cooker. Add the meat and veggies back.

TRUST ME ON THIS ~ YOU WILL NOT REGRET IT !

MORE SLOW COOKER FAVORITES:

Slow Cooker Brisket: Fall in love with this tender, melt-in-your-mouth brisket that practically cooks itself!
Slow Cooker Turkey: Yes, you can make a whole turkey in your slow cooker—perfectly juicy and packed with flavor!
Honey Buffalo Wings: These wings are a sweet and spicy game-changer that will have everyone reaching for seconds!

SLOW COOKER POT ROAST
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The MOST Amazing Slow Cooker Roast

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Author: Debi
Total Time: 6 hours 30 minutes
Yield: 8–10 servings 1x

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Description

The MOST Amazing Slow Cooker Pot Roast that simmers for hours leaving you with tender pull apart meat, vegetables and a gravy made with no canned soups or packaged sauces that will rock your world!

Ingredients

Scale

4–5 lbs. Chuck Roast
4–5 Carrots, sliced large
3 Stalks Celery, sliced large
1 Large Onion, sliced in large chunks (I used a white onion)
5 cloves Garlic, minced
8 oz Mushrooms, quartered
½ cup Dark Guinness Beer
1 Cup Beef Broth
Flour for coating
Olive oil

Dry Rub:

2 Tablespoons Montreal Steak Seasoning
½ Tablespoon Thyme
½ Tablespoon Rosemary
2 Tbsp. Flour

EQUIPMENT I USED:

Kitchen Gadgets (measuring cups, whisk, small bowls etc).
Cutting Board
Knife (my favorite!)
Cast Iron Skillet
Slow Cooker

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Dry Rub & Flour Mixture:
  - In a small bowl, mix together the Montreal Steak Seasoning, dried thyme, dried rosemary, and flour. Set aside.
2. Prep the Vegetables:
  - Slice the carrots and celery, and cut the onion into large chunks. Set aside.
3. Season and Sear the Roast:
  - Sprinkle the flour and dry rub mixture evenly over the chuck roast. Heat a large cast iron skillet over high heat until very hot. Add a small amount of olive oil and carefully place the roast in the skillet and sear on all sides until browned.
  - Transfer the seared roast to the slow cooker.
4. Cook the Vegetables:
  - In a bowl, drizzle the sliced carrots, celery, and onion with 1 tablespoon of olive oil and toss to coat.
  - Add the veggies to the skillet used for searing the roast. Cook over medium heat for about 2-3 minutes to start softening them. They’ll finish cooking in the slow cooker.
5. Deglaze the Skillet:
  - Carefully pour in the dark Guinness beer and scrape up any browned bits from the bottom of the pan.
  - Transfer the veggie mixture to the slow cooker with the roast.
6. Add Broth and Cook:
  - Pour the beef broth over the roast and vegetables. Add the bay leaf
  - Cover with the lid and cook on low for 4-5 hours, or until the meat is tender and falls apart easily. If you prefer firmer carrots, add them in the last 2 hours of cooking.
7. Add Mushrooms and Potatoes (Optional):
  - If you’d like to add Yukon potatoes, cut them into large chunks and add them to the slow cooker in the last 2 hours of cooking. They will cook perfectly alongside the roast and absorb all the delicious flavors.
  - About 1 hour before the roast is done, add the sliced mushrooms to the slow cooker.
GRAVY:
1. Prepare the Gravy:
  - Remove the roast and vegetables from the slow cooker with a large slotted spoon or stainer and place them on a large platter.
  - Pour the liquid from the slow cooker into a large saucepan through a strainer to remove any solids.
2. Thicken the Gravy:
  - In a small bowl, combine 3-4 Tbsp. flour with hot liquid from the saucepan. You can also combine the flour with milk to make a slurry (my choice). Stir until smooth.
  - Add this mixture to the liquid in the saucepan.
  - Heat over high heat, stirring constantly, until the gravy thickens to your desired consistency. Strain again through a very fine strainer (optional) back into the slow cooker.
3. Return to Slow Cooker:
  - Return the meat and vegetables to the slow cooker and stir to combine with the gravy.

Prep Time: 30 minutes
Cook Time: 6 hours
Category: Dessert
Method: Slow Cooker