This easy hands-off Crockpot Pot Roast is hearty, fall-apart tender, and packed with rich flavor for a classic one-pot comfort food dinner the whole family will love.
There are some dinners that instantly make the whole house feel cozy, and this Crockpot Pot Roast is one of them. Incredibly easy to make with just a few minutes of morning prep, this hearty, flavorful one-pot roast dinner is ready by dinnertime and has become one of our go-to’s when the temperatures drop. We love the set-it and forget-it method with just 10 minutes of prep time, so it’s perfect for busy weeknights and chilly weekends with family.
This Crockpot Pot Roast is made with tender beef, hearty vegetables and a savory gravy for the ultimate fall-apart delicious comfort food meal. Slow-cooked for hours until it’s incredibly tender, juicy, and full of rich flavor, the crockpot does all the work for you for this all-in-one meal that’s delicious served over mashed potatoes. My husband likes to say this Crockpot Pot Roast is “the best roast beef I’ve ever made”, so you be the judge — cook it up and let us know the verdict.
If you like this hearty dish, try out some of our other favorite roast recipes. This flavor-packed Crockpot French Onion Chuck Roast is a delicious twist on a classic and we always love making these Open Faced Roast Beef Sandwiches.
Why You’ll Love This Recipe
- Hands-Off Pot Roast Recipe: This is about as hands off as pot roast can get! There’s minimal prep required, then you set it, forget it, and enjoy later.
- Maximum Tenderness: Because this cooks low and slow for 10 hours, the meat is super tender and fall apart delicious.
- Family-Favorite Meal: With hearty ingredients and simple flavors everyone loves, this meal is loved and craved by the whole family.
- Delicious with Mashed Potatoes: Turn this into an even heartier comfort food mean by serving it over loaded mashed potatoes to soak up all the delicious gravy.
Ingredients
- Chuck or Rump Roast: Meaty and flavorful, this slow-cooks down to tender deliciousness. Find it in the beef section at the store or at the butcher counter.
- Brown Gravy Mix: For the savory base flavor, use your favorite store-bought packet. We love Kinder’s, found at Walmart.
- Water: Just a splash, to mix everything together and to keep the bottom from scorching.
- Yellow Onion and Carrots: For aromatic flavoring.
- Potatoes: Creamy and hearty, a classic pot roast addition.
- Oil: Use a neutral oil, for browning.
- Bay Leaf & Dried Thyme: For seasoning.
- Salt & Pepper: Season generously, then taste and adjust before serving.
How To Make Crock Pot Pot Roast
1. Sear the Roast: Heat a wide skillet over medium-high heat. Season the roast generously with salt and pepper. Add oil to the hot pan and sear the roast for about 2 minutes per side, until caramelized and brown.
2. Add to Crockpot: Transfer the roast to your slow cooker. Add in the onion, carrots, and potatoes around the roast.
3. Add Seasonings & Gravy: Sprinkle the packet of brown gravy mix over the top of the roast. Pour 1 cup of water over everything. Add in thyme and bay leaf.
4. Slow Cook: Cover with the lid and cook on low heat for 8–10 hours, or until the roast is fork-tender and falling apart.
5. Shred & Serve: Carefully remove the roast to a cutting board. Let it rest for a couple of minutes, then shred with two forks or slice against the grain with a serrated knife. Serve with the cooked veggies.
Expert Tips
- Pierce The Roast All Over: Using a knife to stab the meat all over before cooking helps the seasoning and liquid penetrate deeper for more flavor throughout.
- Let the Roast Cook the Full 10 Hours: Allow it to cook on low for the entire cook time (don’t rush this!) for the most tender, fall-apart texture. It’s worth the wait.
- Shred the Meat Directly in the Crockpot Juices: No need to remove it, just shred in the base of the slow cooker before serving to keep it moist.
- Serve Over Loaded Mashed Potatoes: Turn this pot roast into a complete comfort-food meal with your favorite homemade or store-bought mashed potatoes.
Variations & Substitutions
- Add Carrots and Potatoes to the Crockpot: Add these veggies right in for a classic one-pot roast dinner.
- Make Sandwiches the Next Day: Use the leftover shredded meat for sandwiches the next day and turn it into a 2-for-1 meal.
- Make a Gravy: Thicken the cooking liquid into a savory gravy to serve over the roast and mashed potatoes. Simmer and let it reduce on the stovetop for a few minutes and you’re ready to serve.
- Try a Different Cut of Beef: Use whatever you’ve got on hand, or whatever’s on sale at the store. Just be sure to adjust the cook time as needed.
Storage
Store leftover in an airtight container in the fridge for 4-5 days. Reheat either on the stovetop over medium heat with another splash of broth to loosen, or in the oven at 350°, covered, until warmed through. Serve over fresh mashed potatoes, if desired.
This is a great freezer meal. Store leftovers in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating and serving again. Serve as is, over potatoes, or remove the meat and make sandwiches with the shredded beef.
Frequently Asked Questions
So the spices, flavoring, and liquid can really penetrate deep into the meat for extra flavor.
Yes! Add them in, cut into chunks, and they’ll cook down into soft, hearty bites to make the pot roast a complete comfort food meal.
We love the idea of classic mashed potatoes to sop up all of the rich gravy. Use your favorite homemade or store-bought version.
More Easy Slow Cooker Recipes
- Slow Cooker Chicken Divan
- Crockpot Lasagna
- Slow Cooker Chicken Enchilada Casserole
- Crockpot Cheeseburger Casserole
Crockpot Pot Roast
Ingredients
Method
- Sear the Roast
- Heat a wide skillet over medium-high heat. Season the roast generously with salt and pepper. Add oil to the hot pan and sear the roast for about 2 minutes per side, until caramelized and brown.
- Add to Crockpot
- Transfer the roast to your slow cooker. Add in the onion, carrots, and potatoes around the roast.
- Add Seasonings & Gravy
- Sprinkle the packet of brown gravy mix over the top of the roast. Pour 1 cup of water over everything. Add in thyme and bay leaf.
- Slow Cook
- Cover with the lid and cook on low heat for 8–10 hours, or until the roast is fork-tender and falling apart.
- Shred & Serve
- Carefully remove the roast to a cutting board. Let it rest for a couple of minutes, then shred with two forks or slice against the grain with a serrated knife. Serve with the cooked veggies.Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for 4-5 days. Reheat either on the stovetop over medium heat with another splash of broth to loosen, or in the oven at 350°, covered, until warmed through. Serve over fresh mashed potatoes, if desired.
- Store leftovers in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating and serving again. Serve as is, over potatoes, or remove the meat and make sandwiches with the shredded beef.