Can I put a frozen roast in the crock pot?

It’s best to thaw your roast before slow cooking. Starting from frozen can cause uneven cooking, and the center might stay cold longer than safe food temperatures allow.

Should I sear the roast before placing it in the slow cooker?

Searing isn’t mandatory, but it adds a richer, deeper flavor. That golden crust you get from browning the meat makes your crock pot pot roast taste like it simmered in the oven all day.

How long should I cook pot roast on low versus high?

For the most tender results, cook on low for about 8 hours. If you’re short on time, high for 5 to 6 hours works too—but the texture will be slightly firmer.

Can I make gravy directly in the slow cooker?

Yes, you can! Just whisk a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) into the hot broth at the end of cooking. Stir until it thickens into a smooth, rich gravy.

Crock Pot Pot Roast – 5 Secrets to Perfect Tender Flavor

Description

A tender, flavorful Crock Pot Pot Roast made with juicy beef, hearty vegetables, and rich brown gravy. This slow-cooked comfort dish delivers melt-in-your-mouth perfection with minimal effort — perfect for cozy family dinners or meal prep.

Ingredients

Scale

3 to 4 pounds chuck roast
Salt and black pepper, to taste
2 tablespoons olive oil
1 pound baby Yukon gold potatoes, halved
4 large carrots, peeled and cut into chunks
1 large yellow onion, cut into wedges
2 celery stalks, chopped
3 cloves garlic, minced
2 cups beef broth
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon rosemary
1 bay leaf
½ cup red wine (optional)

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Instructions

Pat roast dry and season generously with salt and pepper.
(Optional) Sear the roast in olive oil until browned on both sides.
Add potatoes, carrots, onions, and celery to the bottom of the slow cooker.
Place the roast on top and sprinkle minced garlic over everything.
Pour in beef broth, tomato paste, Worcestershire sauce, and red wine (if using).
Add thyme, rosemary, and bay leaf.
Cover and cook on low for 8 hours or high for 5–6 hours, until tender.
Remove roast and vegetables; discard bay leaf.
Mix 1 tablespoon of cornstarch with 2 tablespoons cold water and stir into the cooking liquid to thicken into gravy.
Serve roast with vegetables and gravy.

Notes

For deeper flavor, always sear the roast before slow cooking.

Use gluten-free broth and sauces if needed.

Leftovers make great sandwiches or pot roast hash.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 5 g
Sodium: 620 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 42 g
Cholesterol: 135 mg