Crockpot Pot Roast with Potatoes
You’re going to love this tender slow cooker tender pot roast!
It’s packed with flavor, tender and juicy, and super easy to make. If you can toss ingredients into a Crockpot, you can make a show-stopping pot roast.
Crockpot Pot Roast is healthy and delicious. I like to add a lot of root veggies to this recipe to amp up the flavor and nutrition.
If you love cozy fall favorites like my Vegetarian Chili and Fiesta Quinoa Soup, you’re going to love this Slow Cooker Pot Roast.
First, let’s talk about what not to do.
There’s only one way to mess up a pot roast in a Crockpot, and that’s to not cook it long enough.
Chuck roast (or any pot roast meat) is a tough cut of meat and needs to be cooked low and slow to become fork-tender. If it’s not fork-tender, meaning it falls apart when you stick it with a fork, then it’s not done. Cook a 3 to 5-pound pot roast in a slow cooker on high for at least 6-8 hours or low for 8-12 hours. Larger cuts of meat will take longer.
Slow Cooker Pot Roast Ingredients:
- 2 (3-5 pound) chuck roast
- 1 pound baby potatoes (or 2-3 large potatoes, I like to use yellow potatoes with the skin on)
- 2-3 garlic cloves (skin on)
- 1 onion (any color works)
- 2-3 carrots
- 2 ribs celery
- 2 tablespoons fresh rosemary and/or thyme (or 2 teaspoons dried)
- 1 dried bay leaf (or 2 fresh bay leaves)
- 2 cups beef stock, chicken stock, or water (veggie stock works, too!)
- 2-3 tablespoons balsamic vinegar (or 1/4 cup dry red wine, or 2 tablespoons red wine vinegar)
- 1-2 tablespoons Kosher salt of fine-grain sea salt
- 1-2 teaspoons freshly ground black pepper
Watch Me Make This Recipe Here:
Pot Roast Potatoes & Veggie Tips
I use my mom’s method here and buy small baby potatoes and leave them whole, or yellow potatoes (sometimes called Yukon golds), and cut them in half or quarters. They need to be large to stay intact, so keep them in 2- to 3-inch pieces. Leave the skin on and place them underneath the pot roast as it cooks for absolutely incredible pot roast potatoes.
I also add onions, carrots, and celery for flavor, but they are also great to eat! We love to eat all of the veggies that are in the slow cooker with our pot roast. This gives us a complete, healthy (and delicious!) meal.
Again, don’t chop your veggies and potatoes super small or they will fall apart too quickly. Leave everything in 2- to 4-inch pieces.
My Pot Roast Secret Ingredient:
Want to take your pot roast to the next level? Why yes, of course, you do!
I like to add 2-3 tablespoons of balsamic vinegar to the veggies and liquid under the pot roast. The extra acidity of the balsamic vinegar adds incredible flavor to your dish. I buy my balsamic vinegar (and extra virgin olive oil and most pantry ingredients) on Thrive Market—here’s a link for 40% off your first order. Thrive Market has the best prices and high-quality ingredients. I use them often!
Making a great slow cooker pot roast is mostly hands-off, you simply need to give it long enough to cook to fall apart and become super tender. I like to start mine at about 9am then let it cook all day.
If you notice your roast is fork-tender but you’re not ready to eat, simply turn the slow cooker to the warm function and let it sit until you’re ready to eat.
How to Make a Pot Roast in a CrockPot
- Step 1: Buy a high-quality chuck roast. Plan on about three-quarters of a pound per person. Pot roast makes great leftovers, so grab a big one if you want some leftovers. I generally grab a 3- to 4-pound pot roast to feed 4 people.
- Step 2: Cut your vegetables into 3-inch-sized pieces and add them to the bottom of the pot. If you have small potatoes, you can put them in whole. Quarter your onion leaving the root end intact. Leave the skins on your garlic cloves if you add them under the roast.
- Waxy (yellow or red) potatoes work the best because starchy potatoes like a russet potato will fill your broth with starch, which isn’t the end of the world but I don’t prefer it. I avoid sweet potatoes here because they’re really starchy and they just make everything too sweet.
- Step 3: Place the chuck roast on top of the veggies and potatoes. Season generously with salt, about 1/2 teaspoon per pound if you’re using Kosher salt or fine-grain sea salt; use more if your salt crystals are bigger. Add 2 cups of stock or water around the edges, enough to come about ¼ the way up the roast. Sprinkle the top of the roast with freshly ground black pepper, then add the rosemary and thyme on top, sprinkling some around the edges, too.
- Note: If it’s getting late in the day don’t have at least 6-8 hours to cook your pot roast, you can cut it into 2-4 large pieces. Small pieces cook faster.
- Step 4: Turn your slow cooker to high and cook until the roast falls apart with a fork, about 6-8 hours (longer for larger cuts). You can also cook it on low for 8-10 hours. Always err on the side of staring earlier than you think and giving it longer to cook.
- A 3 to 4-pound chuck roast will need 6-8 hours on high in a slow cooker, and a 5 to 6-pound chuck roast will need 8-10 hours on high in a slow cooker.
Description
Mom’s Crockpot Pot Roast with Potatoes is the ultimate cozy meal. It’s full of good nutrition, tender, juicy, and bursting with flavor. You’ll never want to try another pot roast recipe again.
- (1) 3- to 5-pound boneless chuck roast
- 1 large white or yellow onion, quartered
- 2–4 carrots, washed and cut into 3-inch pieces
- 2–4 celery ribs, cut into 3-inch pieces
- 1 pound baby potatoes left whole, or 1 pound yellow potatoes cut into 3-inch chunks
- 4–6 cloves of garlic, left whole in the skin
- 3 sprigs of fresh rosemary, about 1 tablespoon (or 1 teaspoon dry)
- 3 sprigs of fresh thyme, about 1 tablespoon (or 1 teaspoon dry)
- 1 bay leaf
- 2–3 cups of stock, broth, or water
- 2–3 tablespoons of balsamic vinegar
- 2–3 tablespoons kosher salt
- freshly ground pepper to taste (about 1-2 teaspoons)
- Add the potatoes, veggies, and whole garlic cloves to your slow cooker (Crockpot).
- Place the roast on top and nestle it down into the veggies so that it’s mostly on top of the veggies and potatoes.
- Generously salt & pepper the roast and add some to the veggies, too. Aim for 1/2 teaspoon per pound of meat plus more for the veggies.
- Scatter the herb sprigs around the veggies (I leave them on the stems) and place some on top of the meat.
- Add 2-3 cups of stock or water to the veggies, until it touches and comes up a little bit on the sides of the roast. You may need more or less depending on the number of veggies and the size of your roast.
- Add 2-3 tablespoons of balsamic vinegar or 1/4 cup dry red wine to the pot with the liquid.
- Turn your slow cooker on high for 6-8 hours; cook until the roast is fork-tender. You can leave the slow cooker on the warm function for a few hours if needed once the pot roast is fork-tender.
- Leftovers will keep in the refrigerator, covered, for up to 3 days.
Notes
COOK TIME:
- Smaller roasts (2-3 pounds) will cook in about 4-6 hours on high or 6-8 hours on low.
- Medium roasts (4-5 pounds) will cook in about 4-6 hours on high or 6-8 hours on low.
- Larger roasts (over 5 pounds) may take more than 8 hours.
- Tip: if you’re short on time, I recommend cutting the roast into 2-4 large pieces before roasting; smaller pieces cook faster.
OVEN POT ROAST: What if I don’t have a slow cooker? You can cook your pot roast in a Dutch oven with a tight-fitting lid at 275 F on your oven. This way isn’t super energy efficient because it needs to cook for 6-8 hours, but you can do this if needed.
INSTANT POT POT ROAST: Alternatively, you can cook your pot roast with only the liquid in an Instant Pot on High Pressure for 50 minutes, then let the pressure naturally release for 25 minutes. Then, remove the roast and add the veggies and herbs. Pressure cook these separately for 5 minutes, then put everything back together.
Keywords: crockpot pot roast, slow cooker pot roast, easy pot roast recipe
Pot Roast FAQ’s
What type of meat should I buy to make a pot roast? A classic American pot roast is generally made with a chuck roast, but any big, tough cut of meat works. The point of slow-cooking a pot roast is to make a tough cut of meat fall apart tender.
When buying any meat, a general rule of thumb is to get a half-pound per person. However, there are large fat deposits on a roast that are generally not eaten, so plan for three-quarters of a pound to a pound per person.
A 3-4 pound chuck roast will generally feed four people. I like to buy a grass-fed chuck roast at my local natural grocery store.
How long does a pot roast need to cook? A 3-pound chuck roast needs at least 6 hours to cook in a slow cooker, and it’s best to give it up to 8 hours. Larger roasts will need even longer. It’s best to start a pot roast early in the day because it can sit at a warm temperature for a few hours after cooking.
Should I sear a pot roast before cooking it? Searing the roast prior to cooking it is optional. Searing the roast can lock in the juiciness and add texture to the roast, but many people find they can’t tell a huge difference if they sear it before cooking it in a slow cooker. Some people think it’s a must.
I say, you do you! I sear mine about every other time I make one.
