Slow Cooker Pot Roast

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Slow Cooker Pot Roast is classic ultimate comfort food. A melt-in-your-mouth beef roast slow-cooked for hours with the vegetables in a flavourful gravy.

Prep Time15

Cook Time8

Total Time8 15

Course: Main

Cuisine: American

Keyword: Slow Cooker Pot Roast

Servings:

Calories: 383kcal

Author: Maricel

Equipment

1 Crock Pot or Instant Pot

Ingredients

1.5 to 2 lb beef roast
2 stalks celery
½ lb carrot
½ lb mushrooms
1 onion medium
2 cloves garlic smashed or minced
2 sprigs thyme and rosemary, if available
1 beef bouillon cube
½ cup water
2 tbsp flour
1 tbsp Worcestershire sauce
¼ cup red wine optional substitute low sodium beef broth

For the Seasoning Rub

½ to 1 tsp salt
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp oregano
¼ tsp cumin
¼ tsp ground black pepper

US Customary - metric

Instructions

Seasoning the beef. Mix all the seasoning rub ingredients and generously season the beef roast. Set aside while preparing other ingredients.
Prepare the vegetables and toss them inside the Crock Pot or Instant Pot.
Searing the beef. Preheat a grill or cast iron pan. Grease the grill or cast iron pan with cooking oil. Sear the beef roast for about a minute on each side or until browned.
Place the seared beef in the Crock-pot or Instant Pot with the vegetables.
Add the crushed bouillon cube, Worcestershire sauce, red wine(optional), and the slurry (water and flour).
Cook on low and slow. Cover with the lid on, and slow cook on low for about 7 to 8 hours.
Remove the slow-cooked beef and cover to rest while thickening the gravy.
To make the gravy. Place a strainer on a saucepan to remove and strain the vegetables from the Crock Pot. If using an Instant Pot, use a slotted spoon or spider spoon to remove the vegetables. Bring to a simmer until thickened to your desired consistency. Add a slurry (flour mix in water or broth) if needed.
Serving the slow cooker Pot Roast. Shred the beef with a fork. Serve with the carrots from the pot roast or potatoes, if added. And classic side dishes for pot roast, like mashed potato and steamed beans. Pour the gravy over the shredded beef.

Video

Notes

Cover with the lid on, and slow cook on low (for 1 lb to 3 lbs) for about 7 to 8 hours (make sure no peeking). Otherwise, you may need to slow cook longer.

Although you can cook this on high for about 4 to 5 hours if you are short of time. However, it's not the same as when cooked slow, with the melt-in-your-mouth texture.

Nutrition