Get FREE weekly meal plans!

· 58 Comments

5 Ingredient Slow Cooker Pot Roast

Beef· Gluten-Free· Main Courses· Popular Posts· Real Food· Slow Cooker

Jump to Recipe

5 Ingredient Slow Cooker Pot Roast: Forget complicated meals! 5 ingredients is all it takes to get one of most comforting, delicious easy Pot Roast you have EVER had–one of the BEST dinners you have ever had!

Pot roast on white platter with horseradish coating and new potatoes and baby carrots on platter

In winter months, I am all about comfort.

I want to sit down to dinner with my family and fill myself with a warming meal. Soups, stews, casseroles, etc.

Truth be told, I really want to craw into a cave and sleep through winter. I really hate the cold! But since that is NOT an option, I want to eat foods that warm me from the inside out.

These Meals include my Papa’s Chicken Pot Pie, Chicken Chili, and Creamy Cheesy Chicken and Rice.

As you would expect from a mid-western raised girl, Pot Roast is one of my favorite dinners.

My husband, who grew up raising cows for meat, also loves a good pot roast. However, we are both pretty picky when it comes to pot roasts. We have had our share of dried out meat and our share of ones with weird seasonings or one that is not seasoned at all. We like it simple, but full of flavor.

And this meal is almost TOO simple to share. 5 ingredients and as simple as dump and set it and forget it–well, 7 ingredients if you count salt and pepper. Sorry, that is kind of a given in every recipe. The other ingredients: potatoes, carrots, a chuck roast, beef broth and a jar of prepared horseradish. The horseradish is where the magic is at!! It is sharp and pairs perfectly with beef. It gives this meal so incredible flavor, you will be in awe of how easy it is to pull together.

5 Ingredient Slow Cooker Pot Roast

Slow Cooker Pot Roast on platter next to crock pot

If you gave me a choice of a Southwestern Cobb Salad or Pot Roast, I would choose the salad.

If you asked me if I could be a vegetarian, I would say that I could if I had to, especially I could live on Green Chili Sweet Potato Burgers or Black Bean Tacos.

BUT if I walk into a room where my 5 Ingredient Pot Roast is cooking, I would undoubtedly choose the old fashioned pot roast.

It smells heavenly and tastes like a bite of my childhood–specifically dinners spent with my cousins at my Papa’s house. It takes me down memory lane while nourishing my body. Not to mention it is a meal I can prepare with almost zero effort–gotta love that!

How to Make Pot Roast in Slow Cooker

  1. Layer quartered carrots and quartered potatoes into your slow-cooker.
  2. Place a chuck roast, or roast of your choice on top of the veggies.
  3. Sprinkle with salt and pepper and spread prepared horseradish over the roast.
  4. Pour 2 cups of beef stock around the meat
  5. Set the crock-pot to low and forget it.

Pot Roast in slow cooker with horseradish and carrots and potatoes

With the magic of the slow-cooker--seriously, I feel like that is a magical piece of kitchen equipment, a tender, out of this world, pot roast dinner is ready.

Ready to bless your family with, ready to bless your body with, ready to make memories like those made in my Papa’s kitchen.

Close up of Crock-Pot Pot Roast with Horseradish

Tips on cooking Crock-Pot Pot Roast

  • This recipe served my family 2 meals plus a few leftovers. We ate a small portion of beef and tons of vegetables–so good!
  • We love to dip our veggies into sour cream–sounds crazy, but try it!
  • Sometimes I will add 1/2 cup beer to this pot roast recipe which give it additional flavor. I like the added punch, but my family prefers it without the beer.
  • Feel free to use a baby of baby carrots and small new potatoes in place of the quartered carrots and russets.
  • The horseradish is the secret to success and flavor for this pot roast recipe, so don’t SKIP on that. I know most people prefer dry onion soup mix, but I am telling you that horseradish will blow you away.
Slow Cooker Pot Roast made with 5 Ingredients
5 from 6 votes
Print

5 Ingredient Slow Cooker Pot Roast

An easy recipe for old fashioned crock pot pot roast

Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 8
Calories 401 kcal

Ingredients

  • 2 pound chuck roast trimmed of fat
  • 3 pounds russet or yukon gold potatoes scrubbed and quartered
  • 2 pounds carrots peeled and quartered
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 1/2 cup prepared horseradish not horseradish sauce!!
  • 2 cups beef stock

Instructions

  1. Layer potatoes and carrots in slow cooker. Sprinkle with 1/2 tablespoon salt and 1 teaspoon pepper. Lay the roast in the middle of the vegetables and sprinkle with remaining salt and pepper. Spread the horseradish evenly over the roast. Pour the beef broth around the meat (not over it, as that would wash away the horseradish).
  2. Cook on low 10-12 hours or high 5-6 hours.
Nutrition Facts
5 Ingredient Slow Cooker Pot Roast
Amount Per Serving
Calories 401 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 78mg 26%
Sodium 1232mg 51%
Potassium 1603mg 46%
Total Carbohydrates 44g 15%
Dietary Fiber 6g 24%
Sugars 7g
Protein 27g 54%
Vitamin A 379.2%
Vitamin C 24.4%
Calcium 9.4%
Iron 24.6%
* Percent Daily Values are based on a 2000 calorie diet.

If you like Slow Cooker Chuck Roast, check out More Slow Cooker Comfort Foods

Chicken Chili

Slow Cooker Pork Roast with Apples and Mustard: Pork loin that has been coated in a savory dry rub and stuffed with apples, is braised all day in the slow cooker with a tangy and sharp mustard and cider sauce. Slow Cooker Apple Pork Roast

King Ranch Chicken Soup

Featured on Meal Plan Monday.

Related Posts

Share
+1
Pin
Stumble

Comments

  3. I have not made pot roast yet this winter. What was I thinking? It is the perfect comfort food on a cold day. I love horseradish but have never used it in pot roast. Can’t wait to try it!

    Reply

    • Why do you people comment on how “good” this recipe “sounds”. Comment when you have actually made the meal and give others feedback on how it actually TASTES, not on how you THINK it is going to taste. Not very helpful information.

      Reply

      • Judi, It is funny you say that–my mom was just complaining to me today that she is so tired of seeing that looks good on other blogs! I would love it if more people would comment on how it turned out so you would trust just how delicious this recipe is <3

        Reply

  16. I have used a recipe similar to this for years. I see some Instant Pot recipes and I wonder if this can be adjusted UP style.

    Reply

    • The horseradish makes a world of difference–so much flavor. For Instant Pot Directions, I would place roast and seasonings in instant pot and set to high pressure for 50 minutes. Do a quick release add potatoes and carrots and let cook another 30 minutes.

      Reply

      • I made this roast tonight and it was so flavorful. Please post this as an Instant Pot recipe. The only way I found it was by going through the blogs. Everyone deserves a chance to see it. 🙂

        Reply

  17. Great receipt, also add chunks of onion and I like to sprinkle Lipton Onion Soup mix over the top of the roast before cooling. Makes it real savory.

    Reply

  19. This sounds delicious…l’m definetly going to try it ! I’m all about easy when it comes to cooking ! Will be buying fresh potatoes and carrots at the Farmers Market this weekend to use in it !

    Reply

      • Thanks for sharing this awesome recipe ! I made it for supper tonight and it was a big hit…definetly a keeper ! I had to cut back a bit on the carrots and potatoes as l didn’t have enough room in my slower cooker for the amount called for . That was the only adjustment l made . 😃

        Reply

    • Yes Jane–the broth is clearer and I sometimes you just want a thicker gravy. I made this earlier this week and once cooked, I took out the roast and veggies and left the broth in the slow cooker. I took 1/4 cup broth out of slow cooker and mixed with 1 tablespoon cornstarch and then whisked back into the liquid remaining in crockpot and let cook on high for 30 minutes while the roast rested. It worked perfectly. Alternatively, you could do the same on the stove with the broth after it has cooked and it would be ready in no time. Just be sure to mix the cornstarch in a bit of liquid on it’s own before adding to the entire batch of broth to prevent lumps.
      I am not sure I would add it to the cooking liqui to begin with. I have not tried that and it may dry out the liquid before it has time to soak into the meat. Enjoy!!

      Reply

  22. I have a recipe for pot roast that is simple and easy to cook! My problem is when I tried it in the pressure cooker it ended up tough! Did I use the wrong meat? When I used my old crock pot, the meat would be falling apart, moist and tender. What type of roast would you use for this recipe?

    1 roast
    1 pkg. Lipton onion soup mix
    1 can condensed cream of mushroom soup
    Onion quartered
    Carrots cut in pieces (I used pkg. baby carrots)
    Potatoes quartered (or baby potatoes)

    I put in the roast, add veggies along side roast. Sprinkle onion soup mix on roast and spoon mushroom soup by the spoonful over roast and veggies. NO WATER ADDED Cook in crock pot for 7-10 hours. The soups make a lovely flavorful “gravy”. Almost a stew instead of pot roast.

    Any idea what kind of roast I should use? Would I cook it in I.P. for same length of time? Ideas?

    Thanks!

    Reply

    • Hi Jen!

      There are several things you can do to make this work better for you.
      First of all, you MUST have 1 cup liquid (I would use beef stock) you can not only use the cream of mushroom.
      Secondly, make sure you let your instant pot NATURALLY release. If you do a quick release the meat will be tough.
      You can use any roast you like, but for a 3 pound roast, I would cook at 40 minutes on high. Once released pressure add carrots and potatoes and cook an additional 10 minutes on high. Hope that helps.

      Reply

      • Jen, I should also state that I don’t use cream of mushroom soup, but I do know that you put have that on top of the meat so it won’t burn in your instant pot. Hope that helps

        Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

FEATURED ON