Crockpot Pot Roast Recipe: The Ultimate Comfort Dinner

Easy Slow Cooker Pot Roast

Few meals say “home-cooked comfort” quite like a Crockpot Pot Roast Recipe. This tender, juicy roast is slow-cooked to perfection with potatoes, carrots, onions, and mushrooms in a rich beef gravy that practically melts in your mouth.
Whether you’re cooking for a cozy family dinner or meal prepping for the week, this dish delivers deep, savory flavor with minimal effort.
Just toss everything in the slow cooker, walk away, and return to an irresistible aroma filling your kitchen.

Quick Recipe Overview

Why You’ll Love This Recipe

• Effortless cooking: The crockpot does all the work, giving you tender beef every time.
• Comforting flavors: Slow cooking enhances the rich, hearty taste of beef and veggies.
• Perfect for family dinners: A filling meal that everyone loves.
• Meal prep friendly: Stores and reheats beautifully.
• Versatile sides: Delicious with mashed potatoes, salad, or dinner rolls.

SAVE NOW

Crockpot Pot Roast Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Laurel
• Total Time: 6 hours 10 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This Crockpot Pot Roast Recipe is an easy and comforting slow-cooked meal with tender beef, potatoes, carrots, and mushrooms simmered in rich, flavorful gravy. Perfect for busy days or cozy family dinners.

---

Ingredients

Scale 1x2x3x

• 2.5 pounds chuck roast
• 1 pound potatoes, diced
• 3 carrots, peeled and sliced
• 1 medium yellow onion, diced
• 1 cup beef stock
• 2 tablespoons Worcestershire sauce
• 1 tablespoon minced garlic
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons cornstarch
• 8 oz sliced mushrooms

Cook Mode Prevent your screen from going dark

---

Instructions

1. Season roast with salt and pepper, then place in a 7-quart crockpot. Add potatoes, carrots, and onions around the roast.

2. In a small bowl, whisk together beef stock, Worcestershire sauce, minced garlic, onion powder, oregano, and thyme. Pour over the roast and vegetables.

3. Cover and cook on low for 7 to 8 hours or on high for 6 to 7 hours, until beef is tender.

4. Whisk 2 tablespoons of cornstarch with 2 tablespoons of water, then stir into the crockpot 15 minutes before serving.

5. Add mushrooms, replace lid, and cook for another 10 to 15 minutes until gravy is thickened.

6. Serve warm with extra gravy over mashed potatoes or vegetables.

Notes

Sear the roast before slow cooking for deeper flavor.

Use Yukon gold or red potatoes to keep texture firm.

Store leftovers in the fridge for up to 5 days or freeze for 3 months.

Reheat with a splash of broth for best texture.

Cut vegetables evenly for consistent cooking.

• Prep Time: 10 minutes
• Cook Time: 6 hours
• Category: Beef, Crockpot Recipes, Main Course, Main Dish
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 455
• Sugar: 5g
• Sodium: 725mg
• Fat: 22g
• Saturated Fat: 10g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 40g
• Cholesterol: 130mg

Ingredients

• 2.5 pounds chuck roast
• 1 pound potatoes, diced
• 3 carrots, peeled and sliced
• 1 medium yellow onion, diced
• 1 cup beef stock
• 2 tablespoons Worcestershire sauce
• 1 tablespoon minced garlic
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons cornstarch
• 8 oz sliced mushrooms

Ingredient Tips Table

Step-by-Step Instructions

1. Prepare the roast: Season the chuck roast with salt and pepper, then place it in a 7-quart crockpot.
2. Add vegetables: Arrange potatoes, carrots, and onions around the roast.
3. Make the broth: In a bowl, whisk beef stock, Worcestershire sauce, minced garlic, onion powder, oregano, and thyme. Pour this mixture evenly over the roast and vegetables.
4. Slow cook: Cover and cook on low for 7–8 hours or on high for 6–7 hours. Slow and low yields the most tender beef.
5. Thicken the gravy: In a small bowl, mix cornstarch with 2 tablespoons of water. Pour this slurry into the crockpot 15 minutes before serving.
6. Add mushrooms: Stir in sliced mushrooms and cook for another 10–15 minutes until the gravy thickens and the mushrooms are tender.
7. Serve and enjoy: Ladle generous portions of roast, vegetables, and gravy into bowls and serve warm.

Helpful Tips

• For more flavor, sear the roast before placing it in the crockpot.
• Cut vegetables evenly so they cook at the same rate.
• Avoid lifting the lid often; it slows down cooking time.
• Use fresh herbs if available for a more aromatic dish.

Expert Tips for the Best Results

• Choose the right cut: Chuck roast gives the best texture and flavor.
• Avoid over-thickening: Start with less cornstarch; you can always add more later.
• Make it your own: Add celery or parsnips for extra depth.
• Don’t skip resting: Let the roast sit for 10 minutes before serving to retain juices.

Recipe Variations

• Mississippi Pot Roast: Add ranch seasoning and pepperoncini for a Southern twist.
• Garlic Herb Pot Roast: Add rosemary, thyme, and a splash of red wine for bold flavor.
• Vegetable Lover’s Pot Roast: Increase the veggie mix with sweet potatoes and green beans.
• Mushroom Gravy Pot Roast: Double the mushrooms and stir in a bit of cream at the end.

SAVE NOW

Make Ahead & Freezer Tips

• Make ahead: Cook the roast fully, but skip adding the cornstarch and mushrooms. Reheat on high for 45 minutes, then finish the dish as directed.
• Store: Keep leftovers in the refrigerator for up to 5 days.
• Freeze: Freeze in airtight containers for up to 3 months. Thaw in the fridge before reheating.

Serving Suggestions

Serve your pot roast with creamy mashed potatoes or buttered egg noodles. Add a crisp green salad or steamed broccoli for balance.

Pairing Ideas

This dish pairs wonderfully with red wine such as Cabernet Sauvignon or Merlot. For non-alcoholic options, try sparkling water with lemon or apple cider.

If you loved this cozy Crockpot Pot Roast, you’ll also want to try my Mississippi Pot Roast Slow Cooker Recipe. It’s a Southern-inspired classic made without seasoning packets, featuring melt-in-your-mouth beef, rich gravy, and bold, tangy flavors the whole family will love.

Storage and Reheating Tips

• Refrigerate: Store in an airtight container for up to 5 days.
• Reheat: Microwave covered with a damp paper towel for 2–3 minutes or reheat on the stovetop with a splash of broth.
• Freeze: Best enjoyed within 3 months for optimal flavor.

Frequently Asked Questions (FAQs)

1. Can I use a different cut of beef?
Yes, blade or brisket cuts also work well for slow cooking.

2. Should I sear the beef first?
It’s optional but adds a richer flavor.

3. Can I cook it faster on high?
Yes, but the texture will be slightly less tender.

4. What potatoes are best for pot roast?
Yukon gold or red potatoes hold their shape better than russets.

5. Can I add wine to the gravy?
Yes, replace ½ cup of stock with red wine for a deeper flavor.

6. How can I thicken the gravy more?
Add an extra teaspoon of cornstarch mixed with water.

7. Can I skip mushrooms?
Absolutely, it’s delicious even without them.

Nutrition Info

Nutrition facts are estimates and may vary based on specific ingredients.

Author’s Note

Hola! Recipes like this remind me of homey dinners that bring everyone to the table. My Crockpot Pot Roast is a labor of love and patience, letting simple ingredients become something magical over time. It’s one of those dishes that fills your kitchen with warmth and comfort.

Final Thoughts

This Crockpot Pot Roast Recipe is the perfect “set it and forget it” meal that delivers big flavor with minimal effort. Whether it’s a cozy Sunday dinner or a weeknight treat, this dish never disappoints. For another hearty comfort favorite, try my Old-Fashioned Goulash Recipe or my Amish Hamburger Steak Bake.