I can’t imagine life without my mighty wonder, the slow cooker. Whether cooking up vibrant foods of summer or preparing a comforting stew to take off that winter chill, my crock pot does a fantastic job. My slow-cooker beef stew is a classic example of a complete meal. One of the reasons I love slow cooker recipes is you can dump everything in a crock pot, cook it slow and low for hours, and dinner is ready by the time you get home. Perfect for busy weeknights! You don’t have to be a seasoned home cook to whip up a showstopping dinner using a slow cooker. It’s a failproof cooking method even for beginners. Since the roast is covered well throughout, you end up with tons of delicious sauce, even though you only need enough liquid to submerge the meat partially. The beef releases its juices, resulting in more gravy. The gravy-like sauce will knock your socks off as it penetrates deep into the meat and veggies. You’ll be licking your plate clean with this slow cooker pot roast gravy. That, I can guarantee! I prefer cooking it slow and low for maximum tenderness and flavor. So it usually takes 7-8 hours, but you can speed it up on high and cook it for 3½-4 hours for fall-off-the-fork tender pot roast!
Recipe Ingredients
How to Make a Slow Cooker Pot Roast
Pot Roast
Prepare – Trim the roast or any visible fat, rinse, and pat dry with paper towels. Season – Generously salt and pepper the roast, rubbing the salt into as many cracks and crevasses as possible. Then season it with Cajun Creole seasoning. Set aside. Sear – Heat about a tablespoon of oil in a skillet on medium heat, then place the roast in the skillet. Sear it on both sides until brown (3-4 minutes on each side). Transfer the roast to the insert of a slow cooker. (I used a 6-quart slow cooker.) (Photo 1) Seasonings – Add the bay leaves, onions, garlic, celery, and thyme to the skillet. Stir until fragrant or 2-3 minutes. (Photo 2) Deglaze – Add tomato paste and beef broth, scraping all sides to deglaze the skillet. Bring it to a boil, turn off the stove, and pour the mixture into the slow cooker. (Photos 3-5) Vegetables – Toss the carrots and potatoes into the slow cooker and salt to preference. (Remember, you can always add more.) (Photo 6) Slow Cook – Cover and slow cook on high for about 3½-4 hours or low for 7-8 hours. You can start checking for doneness after 3½ hours on high or 7 hours on low until the roast is tender.
Pot Roast Gravy
Strain – Remove the roast from the slow cooker and let it rest for 10 minutes. Skim visible fat from the surface of the roasting liquid with a spoon. Discard the bay leaf and thyme stems. Strain out the vegetables, reserving the broth. Roux – Melt the butter in a saucepan or skillet over medium-high heat. Gently whisk the flour in to make a roux, stirring for 2-3 minutes to remove the raw flour taste. Whisk -Gradually add a ¼ cup or more liquid while whisking. Continue whisking as the mixture thickens into a smooth sauce. Gravy – Add the remaining liquid, adjusting the thickness to personal preference. (Remember, gravy thickens as it cools.) Season with salt and pepper. Serve – Slice the pot roast and serve it with the vegetables and gravy. Enjoy!
Ingredient Swaps
Recipe Notes
Make-Ahead and Storage Instructions
Slow cooker pot roast is a great make-ahead dish since it’s easy to store and tastes even better the next day! Make it up to 3 days before serving it and refrigerate it in an airtight container. You can also freeze this versatile dish for up to 4 months in a freezer-safe container and thaw it in the refrigerator overnight. Reheat in the oven at 325℉ (160℃) until heated through or on the stovetop for 15-20 minutes.
What to Serve With Slow Cooker Pot Roast
Pair slow cooker pot roast with garlic mashed potatoes and homemade breadsticks to soak up every drop of the rich and flavorful gravy. Add a tossed salad or wedge salad for color and crunch.
More Hearty Slow Cooker Recipes to Try
This blog post was originally published in January 2018 and has been updated with additional tips and beautiful photos
