Go Back
crockpot pot roast in white bowl with mashed potatoes and fork

Crockpot Pot Roast

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 –4 pound chuck or rump roast
  • 1 packet brown gravy mix I love Kinder’s, found at Walmart
  • 1 cup water
  • 1/2 yellow onion sliced
  • 3 –4 carrots peeled and cut into chunks
  • 4 –5 potatoes quartered
  • 1 tablespoon oil for browning
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Method
 

  1. Sear the Roast
  2. 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.
  3. Add to Crockpot
  4. Transfer the roast to your slow cooker. Add in the onion, carrots, and potatoes around the roast.
  5. Add Seasonings & Gravy
  6. 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.
  7. Slow Cook
  8. Cover with the lid and cook on low heat for 8–10 hours, or until the roast is fork-tender and falling apart.
  9. Shred & Serve
  10. 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

Storage:
  • 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.