{"id":1922,"date":"2026-05-14T14:06:33","date_gmt":"2026-05-14T14:06:33","guid":{"rendered":"https:\/\/airfryerchickenwings.com\/slowcooker\/?p=1922"},"modified":"2026-05-14T14:06:33","modified_gmt":"2026-05-14T14:06:33","slug":"the-perfect-crock-pot-roast","status":"publish","type":"post","link":"https:\/\/airfryerchickenwings.com\/slowcooker\/the-perfect-crock-pot-roast\/","title":{"rendered":"The Perfect Crock Pot Roast"},"content":{"rendered":"
\n

<\/h1>\n<\/div>\n
\n

Make the best crock pot roast<\/strong> with simple kitchen\/pantry ingredients (no soup mix!). It combines melt-in-the-mouth tender chuck roast with potatoes and carrots in a rich gravy for an easy, hands-off, comforting meal!<\/p>\n

\"close<\/figure>\n<\/div>\n

When it comes to Sunday dinner and cozy meals for busy and\/or lazy weeknights, nothing beats this super simple crock pot roast recipe. There\u2019s less than 5 minutes of prep, and unlike Mississippi pot roast, it requires no packet seasonings (or onion soup mix!) \u2013 just wholesome kitchen and pantry staples! Once cooked, it\u2019s a cozy, hearty, satisfying meal that\u2019s great for feeding a crowd!<\/p>\n

\"Crock<\/figure>\n
\n
\n

Ingredients<\/h2>\n
    \n
  • Beef roast: <\/strong>I recommend a well-marbled chuck roast for the most tender results. Chuck roast is ideal as it\u2019s a tough, affordable cut that contains plenty of marbling of fat and connective tissue. When cooked low and slow, this cut becomes melt-in-the-mouth tender and juicy. Beef brisket would also work equally well.<\/li>\n
  • Oil: <\/strong>Use any neutral cooking oil.<\/li>\n
  • Worcestershire sauce: <\/strong>This adds subtle tang and umami depth.<\/li>\n
  • Aromatics: <\/strong>A combination of onion (yellow or white) and garlic for lots of flavor (no soup mix necessary!).<\/li>\n
  • Beef broth: <\/strong>Use a rich store-bought or homemade beef broth \u2013 regular or reduced sodium. Beef Oxo\/bouillon cubes + water to the same volume would also work.<\/li>\n
  • Vegetables: <\/strong>Make more of a complete meal by adding baby potatoes (yellow or red potatoes) and carrots (regular carrots or thick baby carrots).<\/li>\n
  • Spices:<\/strong> Fresh rosemary, dried (or fresh) thyme, salt and pepper.<\/li>\n
  • Cornstarch: <\/strong>To thicken the drippings into a rich brown gravy.<\/li>\n
  • Fresh parsley: <\/strong>Optional to garnish for a little burst of fresh flavor.<\/li>\n<\/ul>\n
    \"Ingredients<\/figure>\n<\/div>\n<\/div>\n
    \n
    \n

    Instructions<\/h2>\n

    Prep the veg and meat: <\/strong> Peel and slice the onion and carrots into thick 1-inch pieces. If you\u2019re using large potatoes, chop them to a similar size (baby potatoes can be cooked whole or halved). Then mince the rosemary and garlic.<\/p>\n<\/div>\n

    \n

    Preheat a large skillet with the oil over medium to medium-high heat. Pat the chuck roast dry with a paper towel, season it with salt and pepper, then place it in the pan and sear until evenly browned on every side. Once seared, transfer the meat to the crockpot.<\/p>\n

    Saut\u00e9 the onion and garlic in the skillet for 1-2 minutes until lightly browned. To get all the flavor from the skillet, deglaze it with a small amount of broth\/water, scrape up the brown bits, then pour everything into the slow cooker.<\/p>\n

    \"Steps<\/figure>\n<\/div>\n<\/div>\n
    \n
    \n

    Cook in the crock pot: <\/strong>Add all the remaining ingredients, except the cornstarch, to the crock pot (onion, garlic, thyme, rosemary, broth, Worcestershire sauce, potatoes, and carrots). Close the lid. (Note: If you prefer firmer carrots and potatoes, only add them in the last 2-3 hours.)<\/p>\n

    Cook the pot roast in a slow cooker on LOW for 8-10 hours, until fork-tender and\/or a meat thermometer inserted into the thickest part reads 190-200\u00baF\/88-93\u00baC.<\/p>\n

    Finally, leave the meat to rest for 10 minutes before slicing or shredding it (with two forks). Optionally sprinkle with some fresh parsley and serve the tender pot roast!<\/p>\n

    \"Before<\/figure>\n<\/div>\n<\/div>\n
    \n
    \n

    Make Pot Roast Gravy:<\/strong> Strain the drippings from the crockpot into a saucepan, stir in the cornstarch (in a slurry to avoid lumps), and heat over medium-high, stirring constantly until the gravy thickens. Optionally, stir in cold butter just before serving for a super smooth and velvety gravy.<\/p>\n

    \"Pouring<\/figure>\n<\/div>\n<\/div>\n
    \n

    Top tips for the perfect pot roast<\/h2>\n
      \n
    • Choose the right beef cut<\/strong>: A well-marbled chuck roast or brisket will produce the most succulent, tender pot roast. In case it\u2019s frozen, make sure it\u2019s fully thawed.<\/li>\n
    • Sear the meat<\/strong>: Searing the meat (although technically not necessary) until it\u2019s evenly browned all over improves the roast\u2019s overall color, flavor, and texture.<\/li>\n
    • Deglaze the pan<\/strong>: The crispy brown bits are packed with flavor, so make sure to deglaze the pan with a little broth, scrape them up, and add to the crockpot.<\/li>\n
    • Layer the ingredients properly<\/strong>: It\u2019s important to place the meat in the crockpot first and top it with the remaining ingredients (like any veggies). Everything cooks most evenly this way, and the flavors from the top ingredients seep down into the meat.<\/li>\n
    • Avoid peeking: <\/strong>Peer through the lid rather than open it frequently, as that causes temperature changes and allows moisture to escape, affecting the cooking time and final result of the slow cooker pot roast.<\/li>\n
    • Allow the meat to rest: <\/strong>Leave it for at least 10 minutes (15 minutes is even better) for the juices to settle and redistribute for perfectly moist, succulent meat.<\/li>\n
    • Use the drippings:<\/strong> You can use them as-is or thicken them with cornstarch (like I do) into a rich gravy, perfect for serving with the slow-cooked beef roast.<\/li>\n<\/ul>\n
      \"Chuck<\/figure>\n<\/div>\n
      \n

      Storing and freezing<\/h2>\n

      Refrigerate<\/strong>: Allow the crockpot pot roast to cool, and store any leftovers in an airtight container in the refrigerator for 3-4 days.<\/p>\n

      Freeze: <\/strong>Transfer the meat and juices to freezer-safe containers or Ziplock bags (spread flat), and store for 2-3 months. Leave it to thaw in the refrigerator overnight before reheating.<\/p>\n

      Reheat<\/strong>: Add it to a saucepan or Dutch oven and heat over low until warmed through or in a microwave in 30-second increments, stirring between, until heated through.<\/p>\n

      \"Pouring<\/figure>\n<\/div>\n
      \n
      <\/div>\n<\/div>\n
      <\/div>\n
      \n
      \n
      \n
      \n
      \"close<\/div>\n<\/div>\n
      \n

      The Perfect Crock Pot Roast<\/h2>\n
      \n
      <\/div>\n<\/div>\n
      Make the best crock pot roast<\/strong> with simple kitchen\/pantry ingredients (no soup mix!). It combines melt-in-the-mouth tender chuck roast with potatoes and carrots in a rich gravy for an easy, hands-off, comforting meal!<\/div>\n
      \n
      Prep Time: <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
      Cook Time: <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
      Total Time: <\/span>8 hours<\/span><\/span> hours<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
      \n
      \n

      Ingredients<\/h3>\n
      \n