Classic Pot Roast (Slow Cooker)

A classic American dinner–pot roast.  The all-time comfort food made easily in the crock pot.

Pot roast always makes me think of a Norman Rockwell painting.  After all, it’s an American classic for Sunday dinner.

The slow cooker makes it easy because it does all the work for you.  This is one you can truly set and forget.

Sunday Dinner

I’ve always found that the flavor improves if it sits overnight, so I make mine ahead then chill the pan juices separately from the meat and veggies.  That way, it’s pretty easy to skim off the fat because it will all congeal!  Then I just reheat everything in the pan juices and thicken the gravy.  Chuck really makes the best tasting pot roast, but it does contain it’s fair share of fat–which is why it’s tasty–so whenever I use it, I do chill the juices.

Rump would be a good, less fatty alternative to the chuck. I’ve substituted it when it’s been on sale and was very pleased with the flavor.  Since it’s shaped like a roast, you can then get real slices instead of “hunks” of meat.

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Slow Cooker Classic Pot Roast

A classic American dinner–pot roast.  The all-time comfort food made easily in the crock pot.

Prep Time2 hours hrs 31 minutes mins

Cook Time8 hours hrs

Total Time10 hours hrs 31 minutes mins

Course: beef, Comfort Foods, Everyday Meals, Slow Cooker

Cuisine: American

Keyword: pot roast

Servings: 4

Calories: 701kcal

Author: Judith Hannemann

Ingredients

• 3-4 lb boneless chuck roast
• 1 lb carrots
• 1 lb small red potatoes about 2" in diameter
• 2 stalks celery
• 1/4 cup chopped onion
• 2 beef stock cubes
• 1 cup water
• 1/4 tsp Gravy Master or Kitchen Bouquet optional

TO THICKEN

• 2 tbs cornstarch for each cup of liquid
• 2 tbs water for each cup of liquid

Instructions

• Spray or line the crock of a 5-7 quart slow cooker.
• Sprinkle rub on all sides of the meat and rub in well. Place meat and onions in slow cooker.
• Peel carrots and slice in half crosswise. Cut celery in 1-inch chunks. Peel potatoes. Place them all in the slow cooker.
• Add the water and the stock cubes. Cover slow cooker and cook on HI for 5-6 hours or on LOW for 8-10 hours (times approximate).
• HINT: I always make my pot roast a day in advance so I can chill the liquid and remove the congealed fat easily. Plus pot roast improves when it sits overnight! Try this if you don't do it already!
• When roast is done, remove meat and vegetables. Either skim the fat from the liquid (or use my method of chilling to let the fat congeal for easier removal). Add the Gravy Master at this point if you are using it.
• To thicken pan juices, turn slow cooker to HI and stir in 2 tbs cornstarch mixed with 2 tbs water for EACH cup of pan juices. Stir constantly until well mixed. Cook for 1 minute after juices begin to bubble.
• If you cook it the day before as I do, store the meat & vegetables in a separate container from the pan juices. Skim the fat off the chilled pan juices and reheat the veggies and meat in a pan on the stove. When heated through, remove the meat & veggies and proceed with thickening the gravy, if desired, as above.
• Serves about 4 people.

Notes

RUB FOR MEAT

 

Nutrition

Serving: 1person | Calories: 701kcal | Carbohydrates: 36g | Protein: 76g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 225mg | Sodium: 809mg | Potassium: 2117mg | Fiber: 6g | Sugar: 7g | Vitamin A: 18965IU | Vitamin C: 30mg | Calcium: 102mg | Iron: 9mg

Classic Slow Cooker Pot Roast

 

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Who doesn’t love pot roast?  An American favorite!

How easy can this get?  Mix a few ingredients, pop it in the slow cooker and dinner is ready about 8 hours later!

What I generally do when I make a pot roast is do it the day before, then refrigerate.  Not only does pot roast (or any stew) taste better the next day, this also give you a chance to skim any congealed fat off the liquid before you make the gravy.

Now, speaking of gravy, even though gravy mix is used in this recipe, it’s more of a condiment than an ingredient that miraculously makes a gravy.  You’ll have to thicken this juice if you want a more substantial gravy.  General rule of thumb is 2 tbs of either cornstarch or flour mixed in 1/4 cup of water per cup of juice to produce a “medium” gravy.

You can add any veggies you want into this mix–potatoes, carrots, celery, etc.  I just choose to make mine plain–just in case I want to freeze.  I serve with mashed potatoes, but many folks serve with potato pancakes (my mom did).

Enjoy!

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Classic Pot Roast

This classic pot roast recipe creates tender beef roast with mushroom gravy. The best part is that it's a hands-off slow cooker recipe!

Prep Time10 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 10 minutes mins

Course: Dinner

Cuisine: American

Keyword: pot roast, slow cooker beef, slow cooker recipes

Servings: 6

Calories: 587kcal

Author: Judith Hannemann

Ingredients

• 4 lb beef roast like bottom round, rump or your choice
• 10.5 oz condensed cream of mushroom soup
• 2 tbsp brown gravy mix 0.87 oz brown gravy mix packet
• 1 tbsp instant onion
• 1 cup sliced mushrooms optional
• 2 beef stock cubes
• 2 cloves garlic crushed
• 1 cup water
• 1 bay leaf optional

Instructions

• Mix all ingredients, except beef roast in a small bowl. Set aside.
• Place beef roast in the crock of a 5-6 qt slow cooker. Pour soup mixture over roast.
• Cover and cook on LOW 6-10 hours. Gravy may be thickened with flour/water or cornstarch/water if desired.

Nutrition

Serving: 6oz | Calories: 587kcal | Carbohydrates: 5g | Protein: 61g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 211mg | Sodium: 947mg | Potassium: 1131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 7mg

Classic Pot Roast

Classic Pot Roast

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