• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Mind "Full" Mom
  • Recipe Index
    • Breakfast Recipes
    • Main Courses
      • 30-Minute Meals
      • Easy Pork Recipes
      • Beef Recipes
      • Soup, Stew, and Chili Recipes
      • Sandwiches, Burgers, and Wraps
      • Vegetarian Recipes
    • Slow Cooker Recipes
    • Instant Pot
    • Appetizers
    • Beverage Recipes
    • Breads and Muffins
    • Allergy Friendly Recipes
      • Dairy Free
      • Gluten Free
      • Paleo
      • Vegan
      • Low Carb
    • Pasta
    • Snacks
    • Side Dishes
    • Desserts
  • Instant Pot
    • Start Here: Instant Pot 101
    • All Instant Pot Recipes
    • Healthy Instant Pot Recipes
    • Sign Up for Instant Pot Tips and Recipes
  • About Me
    • Contact
    • Work With Me
    • Cystic Fibrosis
  • Free Instant Pot Secrets
  • Free Meal Plans
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Instant Pot
  • About Me
  • Free Instant Pot Secrets
  • Free Meal Plans
  • Subscribe to Newsletters
  • Recipes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Real Food » Slow Cooker Recipes » Slow Cooker Pot Roast

    Slow Cooker Pot Roast

    By Kristen Chidsey | 89 Comments | Published August 30, 2021 | Updated August 30, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

    Pin
    Share
    Jump to Recipe Print Recipe
    Slow Cooker Pot Roast is made with only 5 key ingredients and minimal prep work, yet is one of the most flavorful, comforting recipes for pot roast you will ever enjoy!

    Slow Cooker Pot Roast is made with only 5 key ingredients and minimal prep work, yet is one of the most flavorful, comforting recipes for pot roast you will ever enjoy!

    Shredded pot roast in white dish over potatoes and carrots next to crock pot.

    The Best Pot Roast Recipe

    Crockpot Pot Roast is one of those meals that brings me back to my childhood. I have memories of sitting around my grandparent's table enjoying one of my Papa's signature dishes, like Chicken Pot Pie, Pork Roast, or this Pot Roast.

    He was famous for his pot roast and with good reason. It is could not be easier to make, as the slow cooker does the work for you. But what makes this recipe stand out above the rest is the flavor.

    My Papa's secret ingredient to making the best pot roast was horseradish. The horseradish adds a subtle flavor to the roast, but it also helps to tenderize the meat. This addition results in the most tender, juicy, flavorful pot roast. It is everything you want in comfort food.

    Notes on Ingredients

    Ingredients for slow cooker pot roast on counter.
    • Chuck Roast: The best cut of meat for a pot roast is a chuck roast, as it is marbled with fat. That fat will break down as the pot roast cooks, rendering out the flavor, and becoming so tender it is able to fall apart with a fork.
    • Beef Broth: This recipe calls for a lot of broth, which helps prevent the roast from drying out. Just be sure to use low-sodium beef broth or beef stock to control the level of sodium.
    • Potatoes: Use baby potatoes or larger potatoes, like russet, Yukon Gold, or red potatoes, that have been cut into 3-inch chunks.
    • Carrots: Use peeled carrots quartered, cut into 2-3 inch chunks, or whole baby carrots.
    • Prepared Horseradish: Use prepared horseradish, which is found in the regfirgerated deli section at the grocery store. You do not want to use horesradish sauce.

    How to Make Slow Cooker Pot Roast

    • Add oil to a heavy bottom skillet or dutch oven, and heat over medium-high heat
    • Season the roast on all sides gernously with salt and pepper.
    • Once the oil is heated, place the roast in the pan and sear the roast for 2 to 3 minutes per side, or until each side is browned. You will know the meat is ready to flip when it comes away easily from the skillet. If the meat starts to tear, it needs another minute or two.
    Pot Roast in cast iron skillet, browned.
    • While the meat is searing, add the carrots and potatoes to the slow cooker.
    • Place the seared chuck roast on top of the vegetables.
    • Spread the prepared horseradish over the top of the roast.
    Pot roast in slow cooker with carrots and potatoes.
    • Pour beef stock around the meat, adding more stock if needed to ensure the beef stock reaches ¾ of the way up the pot roast.
    • Cook on low for 10 to 12 hours, or on high for 5-6 hours. If you need to speed the process up, use my Instant Pot Pot Roast Recipe.
    • Once the cooking process is complete, remove the roast from the crock pot and place onto a cutting board. Tent with foil and let the meat rest for 10-15 minutes before slicing up and seving with a side of the potatoes and carrots.
    Cooked pot roast in the slow cooker.

    Gravy for Pot Roast

    The beauty of this recipe for pot roast is that it is so tender and juicy it does not need gravy. However, if you love serving gravy with your pot roast, you can use the cooking liquid to make a rich gravy quickly.

    • After the pot roast and vegetables have cooked, remove them from slow cooker to a platter and tent with foil to keep them warm.
    • Using a fine-mesh strainer, strain off the cooking liquid to remove any solids and set aside to use for the gravy.
    • In a small saucepan, melt 2 tablespoons of butter over medium-high heat.
    • Whisk in 2 tablespoon flour, and cook for 1 minute, to remove the raw flour taste.
    • Slowly whisk in 1 to 2 cups of strained liquid, whisking well.
    • Season with salt and pepper and cook until thickened.

    Pot Roast FAQs

    Is it necessary to sear the chuck roast before slow cooking?

    You can skip searing your pot roast, but I highly recommend taking the extra few minutes to sear your meat. This step seals in the juices of the roast and will help deepen the flavor of the overall dish.

    Does the horseradish make this dish spicy?

    No. The horseradish is not overpowering, nor is it considered spicy to sensitive palates.

    Are the potatoes and carrots necessary?

    No! I love preparing the potatoes and carrots along with the roast because it makes this an easy one-pot meal and the carrots and potatoes soak up the rendering from the meat, but feel free to omit one or both and serve the pot roast with homemade mashed potatoes.

    Is the horseradish necessary?

    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.

    More Slow Cooker Favorites

    • Easy Slow Cooker BBQ Drumsticks
    • Slow Cooker White Chicken Chili
    • Slow Cooker Chili
    • Slow Cooker Carnitas

    Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.

    And don't forget, if you enjoyed this recipe for my Papa's Pot Roast, I would love for you to leave a comment and review below!

    Close up of slow cooker pot roast on white platter with potatoes and carrots.

    Slow Cooker Pot Roast

    An easy recipe for a tender, juicy crockpot pot roast dinner made with just 5 key ingredients.
    4.65 from 42 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 10 hours
    Total Time: 10 hours 5 minutes
    Servings: 8
    Calories: 417kcal
    Author: Kristen Chidsey

    Ingredients

    • ½ tablespoon oil for searing meat
    • 2 to 4 teaspoons salt divided
    • 2 teaspoons pepper divided
    • 2-4 pound chuck roast
    • 3 pounds russet or yukon gold potatoes scrubbed and quartered
    • 2 pounds carrots peeled and quartered
    • 1 teaspoon onion powder or 1 sliced onion
    • 2 teaspoons minced garlic optional
    • ½ cup prepared horseradish (not horseradish sauce!!)
    • 4 to 5 cups beef stock

    For Gravy

    • 2 tablespoons butter
    • 2 tablespoons flour
    • 2 cups cooking liquid
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    Crock Pot Pot Roast

    • Heat a heavy bottom skillet or dutch oven, over medium-high heat. Season meat liberally with 1 to 2 teaspoons of salt and ½ to 1 teaspoon pepper, just enough to coat the meat.
    • Once skillet is hot, add in oil into skillet. Sear roast on each side until browned--about 2-3 minutes per side, or once the meat easily pulls away from the pan.
    • Layer potatoes and carrots in the slow cooker. Top with garlic and onion powder (or sliced onion), if using. Sprinkle vegetables with 1 teaspoon each of salt and pepper. Lay the roast in the middle of the vegetables, nestling into the vegetables. Spread the horseradish evenly over the roast. Pour 4 cups beef broth around the meat (not over it, as that would wash away the horseradish). Add in additional stock if needed to be sure the chuck roast is submerged ¾th of the way with the broth.
    • Cook on low 10-12 hours or high 5-6 hours.

    Pot Roast Gravy (optional)

    • After the pot roast has cooked, remove from slow cooker and let rest on cutting board, tented with foil to keep warm. Remove the vegetables with a slotted spoon and cover with foil to keep warm as well. Strain the cooking liquid to use for gravy.
    • Heat 2 tablespoons butter in small saucepan. Whisk in 2 tablespoon flour, and cook for 1 minute. Slowly whisk in 1 to 2 cups of strained liquid, whisking well. Season with salt and pepper and cook until thickened, about 5 minutes.

    Equipment Needed

    • 6-8 quart Slow Cooker

    Notes

    Horseradish: Use Prepared horseradish which is is just pre-gated fresh horseradish you find in the refrigerated section of your grocery store. The only ingredients should be horseradish, salt, and possibly vinegar. 
    Beef: The best cut of meat to use for a pot roast is a chuck roast. The more marbling of fat, the more tender the meat will be. 
    Searing: Searing the meat is optional, but this step is key to sealing the juices in the pot roast. 
    Liquid: Feel free to use ½ cup beer or dry red wine along with the beef stock in this recipe for additional flavor. 
    Storage: Store leftovers in an airtight container in the refrigerator 4-5 days. 

    Nutrition

    Calories: 417kcal | Carbohydrates: 45g | Protein: 29g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1061mg | Potassium: 1714mg | Fiber: 6g | Sugar: 8g | Vitamin A: 18959IU | Vitamin C: 20mg | Calcium: 99mg | Iron: 5mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally published in 2014 but was updated in 2021 with new photos and tips.

    Pin
    Share
    « Homemade Granola
    Sweet Potato Tacos »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Kristi

      December 01, 2019 at 1:17 pm

      Can this be made with a roast straight out of the freezer? If not, what’s the best way to defrost a whole roast? Thank you!

      Reply
      • Kristen Chidsey

        December 01, 2019 at 2:44 pm

        Hi Kristi! You can make a frozen pot roast if using an Instant Pot, but if using a slow cooker, it needs to be defrosted. The best way is to place the frozen roast (sealed in a bag or packaging) in water in the fridge. It will take 12-24 hours to defrost. I hope that helps!

        Reply
    2. Addie

      October 19, 2019 at 12:55 pm

      Hi, Kristen
      I'm assuming this dish can be converted for the IP using your conversion chart? Would there be any changes to the recipe?

      Reply
      • Kristen Chidsey

        October 19, 2019 at 2:03 pm

        Hi Addie! I would just use my recipe for Instant Pot Pot Roast--that way the veggies are not overcooked.

        Reply
    3. Caroline

      October 10, 2019 at 6:19 pm

      How do you make this freezer friendly?

      Reply
      • Kristen Chidsey

        October 11, 2019 at 6:44 am

        Hi Caroline! Are you asking how to freeze after cooked? Or are you asking to freeze all ingredients together to prep for another time? You can place cooled leftover pot roast (with potatoes, carrots, and cooking liquid) in freezer safe bag or container and freeze for up to 2 months. I do not recommend freezing potatoes before they are cooked.

        Reply
    4. John

      February 14, 2019 at 9:34 am

      If I don’t have 10 hrs, can you do do 2 high and 7 on low? Also if yes , do high first or last? Thanks

      Reply
      • Kristen Chidsey

        February 14, 2019 at 9:36 am

        Hi John! I would do high on 2 hours first, and then low for 6-7 hours. Hope you enjoy!

        Reply
    5. Jamie

      February 10, 2019 at 12:08 am

      What is prepared horseradish? Directions please?
      What is "baby of baby carrots"?

      Reply
      • Kristen Chidsey

        February 10, 2019 at 7:51 am

        Hi Jamie! Prepared horseradish is just pre-gated fresh horseradish you find in the refrigerated section of your grocery store. The only ingredients should be horseradish, salt and possibly vinegar. And great catch--the notes were supposed to read Bag of baby carrots. Not baby of baby carrots--LOL! I had a hard time spotting that mistake.

        Reply
    6. Melissa

      February 09, 2019 at 12:20 pm

      5 stars
      I made the non-frozen version without the veggies last night and it was a huge hit! So delicious and fall-apart tender. I stumbled across this recipe yesterday and will definitely be trying others on this site. Thanks again for sharing this delightful dish!

      Reply
      • Kristen Chidsey

        February 09, 2019 at 2:29 pm

        You are so welcome. I hope you find many more recipes for your family to enjoy.

        Reply
    7. Michelle

      January 10, 2019 at 6:19 am

      I made this recipe and I highly recommend it! I have never reviewed a recipe before but I had to review this recipe....that is how strongly i recommend it! I am a terrible cook and have ruined many a roast. This was so good i couldn’t stop eating it and I have never liked roast. I don’t know if it was the horseradish or maybe I never cooked roast long enough, honestly, there are probably more than 20 additional possible reasons for failure but I followed this to the letter (except I didn’t really pay any attention to how many veggies I put in and I added onions and it was fantastic! I’m making it again tomorrow. I hope I didn’t make a mistake by buying a better roast but I’m sure it will be fine.

      Reply
      • Kristen Chidsey

        January 10, 2019 at 6:45 am

        Thank you Michelle for taking the time to review this recipe! I am SO SO glad you enjoyed this roast--and I bet it is the horseradish--it really makes a stand out dish. All the best!

        Reply
    8. Tina

      May 11, 2018 at 10:47 am

      Not sure if I overlooked it somehow, but what is your recipe for your prepared horseradish? Never heard of putting it on roast. Thanks

      Reply
      • Kristen Chidsey

        May 11, 2018 at 4:15 pm

        Hi Tina! Prepared Horseradish is something you buy in the refrigerated section. It is just ground fresh horseradish. I hope you give it a try.

        Reply
    9. Jen

      February 07, 2018 at 1:39 pm

      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
      • Kristen Chidsey

        February 07, 2018 at 1:48 pm

        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
        • Kristen Chidsey

          February 07, 2018 at 1:51 pm

          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
    10. Jane Calderazzo

      September 01, 2017 at 12:19 am

      Sorry for the typos...lol

      Reply
      • Kristen Chidsey

        September 01, 2017 at 7:40 am

        I am known for my typos too, so no worries there 😉

        Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet A Mind "Full" Mom

    welcomeHi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

    Instant Pot Favorites

    jar of plain yogurt next to instant pot

    Instant Pot Yogurt

    Perfect Hard Boiled Eggs Sliced Open on cutting board

    Instant Pot Hard Boiled Eggs

    Shredded Pot Roast with carrots and Potatoes in white bowl next to Instant Pot.

    Instant Pot Pot Roast

    Whole Chicken on cutting board

    Instant Pot Rotisserie Chicken

    Bowl of Cold Start Yogurt

    Instant Pot Cold Start Yogurt

    Inner pot of instant pot filled dried beans

    Instant Pot Beans

    4 chicken breasts cooked inside instant pot.

    Instant Pot Chicken Breast (Fresh or Frozen)

    How to use the instant pot as a slow cooker

    How to Use Your Instant Pot as a Slow Cooker

    Reader Favorites

    Bowl of Baked Meatballs.

    The Best Baked Meatballs

    slice of egg cheese overnight breakfast casserole with sausage

    Hashbrown Breakfast Casserole

    Creamy and Cheesy Chicken and Rice in yellow casserole dish

    Creamy and Cheesy Chicken and Rice

    Baked Potato on White Plate

    Instant Pot Baked Potatoes

    Chili seasonings labled on wooden board

    DIY Chili Seasoning

    Plate of chicken and bok choy stir fry topped with cilantro.

    Stir-Fried Chicken and Bok Choy

    Platter of Instant Pot Wings next to ranch dressing

    Instant Pot Chicken Wings

    Bowl of slow cooker oatmeal topped with maple syrup and nuts

    Slow Cooker Maple Brown Sugar Oatmeal

    Taco Meat in skillet with wooden spoon

    The Best Taco Meat Recipe

    Homemade Chicken Tenders on platter.

    Homemade Chicken Tenders

    FEATURED ON

    featured

    Footer

    Featured on:

    Websites AMind"Full"Mom has been featured on

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    DISCLAIMER: THE SITE DOES NOT PROVIDE MEDICAL ADVICE AND IS FOR INFORMATION PURPOSES ONLY. IT IS NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR TREATMENT. AFFILIATE LINKS TO PRODUCTS I GENUINELY LOVE ARE OFTEN INCORPORATED IN MY POSTS. THANK YOU FOR YOUR SUPPORT.

    Copyright © 2020 · A MIND "FULL" MOM