Easy Crockpot Pot Roast (Fork-Tender and Juicy)

This crockpot pot roast is the kind of Sunday dinner that cooks itself. A chuck roast, a pile of carrots and potatoes, and a simple savory broth go into the slow cooker in about 15 minutes. Eight hours later the beef is fork-tender, the vegetables are soft and the juices turn into a rich gravy.

No fancy ingredients and no babysitting. It is the easy slow cooker pot roast I make on busy weeks, and it reheats beautifully for lunch the next day.

Why you will love this slow cooker pot roast

• Truly hands-off: 15 minutes of prep, then the crockpot does the work.
• Fork-tender every time: chuck roast turns juicy and shreddable with low and slow cooking.
• A full dinner in one pot: beef, potatoes and carrots cook together, with gravy built in.
• Great leftovers: use the extra beef for sandwiches, tacos or soup.

The best cut of beef for crockpot pot roast

Choose a chuck roast (3 to 4 lb). It has plenty of marbling and connective tissue, which melts into tender, flavorful beef during a long cook. Brisket and bottom round also work, but they can turn out drier. Skip lean cuts such as eye of round.

Tips for the juiciest pot roast

1. Sear the roast first (optional but worth it). Two minutes per side in a hot pan adds deep, roasted flavor. If you are short on time, skip it and the roast will still be delicious.
2. Season generously. A big roast needs salt and pepper on every side.
3. Do not add too much liquid. One cup of broth is enough. The roast and vegetables release their own juices.
4. Cut the vegetables in big chunks. Small pieces turn to mush after 8 hours.
5. Keep the lid on. Every peek adds about 15 to 20 minutes to the cooking time.
6. Cook until it shreds. If the roast still feels tight, give it another hour.

Easy variations

• Red wine pot roast: swap half the broth for dry red wine.
• Onion soup pot roast: add a packet of dry onion soup mix to the broth.
• Extra cozy: add a few sprigs of fresh rosemary and a bay leaf.
• Shredded beef sandwiches: shred the leftovers, simmer in the gravy and pile on toasted rolls.

How to make gravy from the juices

Ladle 1½ cups of the cooking juices into a small saucepan. Whisk 2 tablespoons cornstarch with 3 tablespoons cold water, stir it in and simmer for 2 to 3 minutes until thick. Taste and add salt and pepper if needed.

Storage and reheating

• Refrigerator: store the beef and vegetables with some juices in an airtight container for up to 4 days.
• Freezer: freeze the cooked beef with its juices for up to 3 months. Potatoes can turn grainy, so freeze them separately or leave them out.
• Reheat: warm gently on the stove or in the microwave with a splash of broth.

Frequently asked questions

How long does pot roast take in a crockpot?

A 3 to 4 lb chuck roast takes 8 to 10 hours on low or 4 to 6 hours on high. Low and slow gives the most tender result.

Should I cook pot roast on low or high?

Low is best. The longer, gentler cook breaks down the connective tissue and keeps the beef juicy.

Do I need to brown the roast first?

No. Searing adds flavor, but the recipe works fine without it.

Can I use a frozen roast?

It is safer to thaw it in the refrigerator first. A frozen roast stays too long in the temperature danger zone in a slow cooker.

Why is my pot roast tough?

Usually it needs more time. Keep cooking until it shreds easily with a fork.

What should I serve with pot roast?

Mashed potatoes, buttered egg noodles, crusty bread or a simple green salad all go well with the gravy.

More cozy dinner ideas: 8 easy crockpot dinners and 6 crockpot freezer meals.

Easy Crockpot Pot Roast (Fork-Tender and Juicy)

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• Servings6
• Calories520

Ingredients

• 1 chuck roast (3 to 4 lb)
• 1½ tsp kosher salt
• 1 tsp black pepper
• 1 tbsp olive oil (for searing, optional)
• 1 lb baby potatoes, halved
• 4 large carrots, cut into 2-inch chunks
• 1 large yellow onion, cut into wedges
• 4 garlic cloves, smashed
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 2 sprigs fresh rosemary or 1 tsp dried
• 1 bay leaf

Instructions

1. Pat the roast dry and season all over with the salt and pepper.
2. Optional: heat the oil in a large skillet over medium-high heat and sear the roast 2 minutes per side until browned.
3. Scatter the onion, garlic, carrots and potatoes in the bottom of a 6-quart slow cooker.
4. Whisk the broth, Worcestershire and tomato paste together and pour over the vegetables.
5. Set the roast on top and add the thyme, rosemary and bay leaf.
6. Cover and cook on low for 8 to 10 hours (or high for 4 to 6 hours) until the roast shreds easily with a fork.
7. Remove the bay leaf and rosemary stems. Rest the roast 10 minutes, then shred or slice and serve with the vegetables and juices.

Notes

Use the cooking juices to make quick gravy: simmer 1½ cups of juices with 2 tbsp cornstarch whisked into 3 tbsp cold water for 2 to 3 minutes.