Slow Cooker Pot Roast

Why This Is The Best Crockpot Pot Roast Recipe

Crockpot pot roast is always a family favorite – it makes the house smell amazing while it’s cooking and it fills everyone up. Pot roast slow cooker is also one of mom’s favorites because it’s fairly inexpensive and doesn’t take much effort to make. All you’ll need to do is add a side of Instant Pot mashed potatoes and dinner is ready. Or soak up those juices with a loaf of gluten free french bread!

• Easily gluten free. In this recipe, we use cornstarch to coat the meat and thicken the gravy rather than all-purpose flour. This keeps the entire dish gluten free because the rest of the components are also gluten free.
• Quick prep. Just chop, sear, add to the slow cooker, and let the machine do the rest of the hard work!
• Two cooking options. I’ve given instructions for how to make a crockpot pot roast or Instant Pot pot roast. Use the method that works best for you.
• Flavorful. Similar to my roasted vegetable balsamic meatloaf recipe, adding balsamic vinegar to the pot roast gives it a little sweet-tangy boost.

What You’ll Need

Here’s a look at the ingredients needed to make this fork-tender slow cooker pot roast recipe. Scroll down to the recipe card at the end of this post for the full ingredient amounts.

• Cornstarch: This gluten free starchy flour is used to coat the meat and thicken the sauce.
• Salt and Pepper: I use kosher salt and freshly ground black pepper.
• Beef Roast: I like beef eye round, top round roast, or chuck roast.
• Olive Oil: Extra virgin olive oil is always my choice.
• Broth: Beef broth or vegetable broth.
• Balsamic Vinegar: Use an aged balsamic vinegar for the best flavor.
• Tomato Paste: Substitute tomato sauce if you don’t have tomato paste.
• Onion: A red or yellow onion is fine.
• Garlic: Feel free to add more garlic if you like a lot of garlic flavor.
• Red Wine: Use a dry red wine such as Merlot or Zinfandel, or substitute with additional beef broth if you don’t drink wine.
• Carrots: Either baby carrots or regular carrots work well.
• Rosemary: Fresh or dried rosemary is fine.
• Mushrooms: Use cremini, baby bella, or white button mushrooms.
• Frozen: You can toss in the peas directly from frozen.

What’s The Best Cut of Meat for Pot Roast?

The ideal cut for making pot roast is a leaner, tougher cut of meat because it will need to stand up to slow cooking in liquid (you don’t want the meat to fall apart during cooking). I make this recipe using beef eye round or top round roast which has the bonus of making the sauce less oily because these are leaner cuts of beef. You could also use a chuck roast which is a cut with more fat, meaning it will be even moister and juicier after it’s cooked.

How To Make Slow Cooker Pot Roast

I like searing the meat first because it helps to seal in even more juicy flavor. I’ve included photos to guide you through making this recipe below. Find the detailed instructions in the recipe card lower down.

• Mix cornstarch. Whisk together the cornstarch, salt, and pepper.
• Coat the meat. Roll the meat around in the cornstarch mixture until it is coated on all sides. Save the remaining cornstarch.

• Sear the meat. Heat the olive oil then sear the meat for about 2-3 minutes per side until nicely browned.
• Make a liquid mix. Whisk the reserved cornstarch mixture with the broth, balsamic vinegar, and tomato paste, then add it to a slow cooker.

• Add meat to slow cooker. Place the beef in a slow cooker.
• Cook the onions. Saute the onions in the pan for 2-3 minutes, then add the garlic and cook for another minute. Add it all to the slow cooker.
• Add the wine. Heat the wine in the pan, then pour it, along with any browned bits in the bottom of the pan, in the slow cooker.

• Add carrots. Arrange the carrots and rosemary around the roast in the slow cooker.
• Cook! Turn the heat to low and cook the pot roast for 6-8 hours.

• Add remaining veggies. Now add in the mushrooms and peas and cook for 30 minutes more.
• To serve: Remove the meat and vegetables, then slice the meat. Reserve the remaining liquid in the slow cooker and serve it as a gravy.

Do I HAVE To Brown The Roast First?

Browning the beef is not a required first step, but I very much recommend browning the meat because it creates a deep, rich flavor that you can’t get any other way. Browning takes about 5-6 minutes in total and it pays off in the final cooked roast, so build in enough time so that you don’t have to skip this step! If you absolutely don’t have the time to brown the beef, skip steps 2-4 in the recipe.

Tips for Success

• Make it a one-pot meal. You can add potatoes or sweet potatoes to the slow cooker to round out this pot roast into a one-pot meal.
• Add veggies after the meat. Some people prefer to have their veggies at the bottom to form a base for the meat, but I prefer to put them at the top. This step will ensure that they cook fully but they won’t get too mushy.
• Mushrooms and peas go in last. That said, mushrooms and peas need less time to cook than carrots. If possible, I recommend adding them about 30 minutes before you plan to serve the pot roast so that they don’t become soggy.
• Does my meat need to be covered in liquid? As long as your lid fits properly and the liquid comes partway up the meat there should be enough moisture in the crockpot so that you don’t need to submerge the meat.
• If making in the Instant Pot: When using an Instant Pot to make this pot roast, let the pressure release naturally for at least 10 minutes before doing a Quick Release of the remaining pressure.

Why Is My Crockpot Pot Roast Tough?

Both undercooking and overcooking will lead to a tough pot roast. If the roast has not cooked long enough, the meat and fat will be unable to fully break down. If you can’t break apart the roast easily with a fork, return it to the slow cooker or pressure cooker for additional time to cook it fully. Fortunately, in my slow cooker pot roast recipe, overcooking should not be a problem because there is a lot of liquid that will stay sealed in your slow cooker, ensuring a perfectly cooked roast.

How To Store & Reheat Leftovers

• Fridge – Transfer the cooled pot roast to an airtight container and store it in the fridge for up to 3 days.
• Freezer – You can freeze the meat if you wish by slicing the pot roast and placing the slices in a sealable, freezer-safe bag for up to 3 months. Thaw the meat in the fridge thoroughly before reheating.
• To Reheat – Place the leftover meat, sauce, and vegetables in a microwave-safe bowl, cover it to prevent any splattering, then reheat it in the microwave in 1-minute increments until hot. Or, place the leftovers in an oven-safe container along with a few teaspoons of broth or water and heat them in a 300°F oven until hot.

Make It A Meal

A few simple sides will round out crockpot pot roast into a homey and filling dinner. Here are some options to serve alongside it:

• Polenta. I love portions of pot roast served with polenta, which is an Italian cornmeal porridge, to soak up all the sauce! You can cook polenta the traditional way in a pot on the stove, or make my baked parmesan polenta.
• Potatoes. Regular mashed potatoes or parmesan mashed potatoes are the best sides to pot roast! Or make crispy smashed potatoes or pesto roasted potatoes for an irresistible accompaniment to crockpot pot roast.
• Veggie sides. My corn pudding is a great, simple veggie side dish that goes wonderfully with pot roast. I also like a pan of balsamic roast vegetables or whipped cauliflower with a pot roast slow cooker.
• Noodles. A nice (and super easy) way to serve saucy pot roast and vegetables is with buttered egg noodles. Choose gluten free egg noodles if needed, or try another wide noodle of your choice. Since this recipe includes Italian-inspired flavors, you can also try it with some Gluten Free Fettuccine Alfredo.