Slow Cooker Pot Roast

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The holidays can be a bit overwhelming, especially when you’re hosting guests. But fear not! We’ve got a simple solution to make your life easier—our trusty @crockpot Design Series. With this slow cooker, whipping up a delicious pot roast becomes a breeze, perfect for feeding a big family or hosting a get-together!

Slow Cooker Pot Roast

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Servings 16


  • 4 pounds boneless chuck roast with the fat trimmed
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups low-sodium beef broth divided
  • 1/4 cup tomato sauce
  • 4 cloves garlic peeled
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 2 teaspoons paprika
  • 1 teaspoon mustard powder
  • 4 large carrots chopped
  • 1 large onion chopped
  • 1 pound Yukon gold potatoes or Yukon gold baby potatoes quartered


  • Pat the chuck roast dry with a paper towel and season both sides with salt and black pepper.
  • Heat oil in a pan over high heat. Once hot, sear both sides of the roast for 1-2 minutes or until nicely browned.
  • In a mixing bowl, whisk together the all-purpose flour and ¼ cup of beef broth until smooth.
  • In the bottom of your slow cooker, add the flour mixture, the remaining beef broth, tomato sauce, garlic, thyme, rosemary, paprika, mustard powder, and additional salt and pepper. Give it a good stir.
  • Add the seared beef, chopped carrots, onions, and quartered potatoes to the slow cooker. Stir to coat everything in those delicious flavors.
  • Cover the slow cooker and set it on HIGH for 4-6 hours or LOW for 8 hours.
  • Once done, you can store the leftovers in the fridge for up to 4 days or in the freezer for up to 4 months.

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