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Slow Cooker Pot Roast with the BEST gravy!

Prep Time 15 mins
Total Time 8 hrs 15 mins
Servings 6 servings

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This Slow Cooker Pot Roast has such incredible flavor and the best gravy! Creamy potatoes, tender carrots, fall apart roast beef — it’s pure comfort food!

January.

The time of year when it is dark, and miserably cold, and all I want is to cozy up to the table with a slow cooker full of pot roast and gravy and drown my sorrows.

I find it a lot easier in November and December not to be affected by the cold.

There’s holiday baking and parties, there’s Christmas to look forward to.

But January?

All we have to look forward to is Spring, and we all know Spring is still a long ways off.

How’s that for a cherry January morning pep talk?

slow cooker pot roast before cooking

So this Slow Cooker Pot Roast is how I’m drowning my sorrows these days.

The gravy on this pot roast, you guys… it’s the best. It’s not just thickened beef broth or drippings. You might not think the tomato paste and balsamic vinegar would do that much, but they really pack in a lot of flavor!

slow cooker pot roast after cooking

How to make this Slow Cooker Pot Roast in the Instant Pot:

Would you believe I already have an Instant Pot Pot Roast recipe here? And would you believe that I based this recipe off of that one because it was so.dang.good.

Believe it.

If you want to make this in your pressure cooker, click here for my Instant Pot Pot Roast recipe.

Variations on this Slow Cooker Pot Roast:

  • This crock pot roast recipe is already naturally gluten and dairy free, just be sure to wash your vegetables and check your labels before serving to anyone with food allergies or sensitivities.
  • If you want to get crazy and put a flavorful twist on this pot roast recipe, try adding a splash of barbecue sauce or salsa to the slow cooker before cooking.
  • You can swap the potatoes for cauliflower for a lower carb version, just remember that cauliflower cooks more quickly than potatoes so you may want to add them halfway through the cook time.

Do you have to brown your roast before adding it to the slow cooker?

The short answer? No.

slow cooker pot roast on platter

The long answer? Yes and no.

Yes, if you want to seal in the juices and add extra flavor to your pot roast. Browned food equals flavor, so any time you are browning meat, you’re adding more flavor to the recipe. It also keeps the juices inside the meat and doesn’t dilute your gravy.

No, if you just plain don’t have time or you are making the recipe with a one year old on your hip like I sometimes do. Your gravy will be more diluted with the juices from the meat, but it will be fine and good. Taste test at the end, and add a splash of balsamic vinegar or extra seasoning at the end if need be. It will be fine.

Slow Cooker Pot Roast

5 from 4 votes
This Slow Cooker Pot Roast has such incredible flavor and the best gravy! Creamy potatoes, tender carrots, fall apart roast beef -- it's pure comfort food!
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Cuisine American
Course Main Course
Servings 6 servings
Calories 536kcal

Ingredients

  • 1 1/2 teaspoons seasoning salt (I use Lawry's)
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1.2 kg beef roast about 2.5lbs
  • 2 tablespoons oil
  • 1/2 medium onion finely chopped
  • 1/2 cup beef broth
  • 1 tablespoon tomato paste
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon liquid honey
  • 1 tablespoon corn starch
  • 1 tablespoon water
  • 2 large carrots peeled and sliced
  • 1.5 lbs baby potatoes halved if large
  • 2 tablespoons ketchup optional

Instructions

  • In a small bowl, combine seasoning salt, garlic powder, Italian seasoning, onion powder and pepper. Rub over roast completely.
  • Heat a frying pan over high heat and add oil. Sear roast on all sides, just until browned. Place roast in 4-6 quart slow cooker.
  • Add onion to the same pan and cook over medium heat until translucent. Add broth, tomato pasta, vinegar, Worcestershire sauce and honey to the pan with the onions. Whisk together corn starch and water and add to the pan.
  • Cook and stir over low heat, scraping any bits off the bottom of the pan, for 2-3 minutes. 
  • Place potatoes and carrots around roast in slow cooker and pour the sauce over top. Cook on low for 8 hours (low is better, but you can also do high for 4 hours), until roast shreds easily and potatoes are tender. 
  • Remove roast to slice or shred. Stir in ketchup if desired (it just brightens the flavor after a long cook time). 

Notes

*Be sure not to cut your potatoes or carrots too large or too small -- you don't want them to turn to mush during the long cook time but you also don't want them rock hard. 

Nutrition Information

Calories: 536kcal | Carbohydrates: 30g | Protein: 41g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 138mg | Sodium: 935mg | Potassium: 1310mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3490IU | Vitamin C: 25.4mg | Calcium: 66mg | Iron: 5.6mg
Keywords crock pot, crockpot pot roast

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Sherry J says

    I love using the instapot, however, my family is typically not a fan of instapot recipes for some reason. This one they devoured and said I should make again! I cut the beef into 3 equal pieces, removed most of the fat and seared to start. I did everything else as described but forgot to add the honey and did not use the optional ketchup. Really nice flavor. Thank you for sharing!

  2. Tiffany says

    We tried this last night! We left out the opinions because we don’t like them and I couldn’t find balsamic vinegar so used vinaigrette instead and at the last hour I added two packets of brown gravy to thinken it up more. The smell alone was delicious! Definitely be making again!

  3. Nicole Budgell says

    I just found your recipe and it’s in the crockpot now… smells AMAZING!!! Can’t wait to try it!

  4. Nada says

    Hi Ashley,
    Can you please clarify what cut of meat you used for the pot roast? It looks like tenderloin but many recipes recommend chuck beef. Would love to hear your thoughts

  5. Stacy Pampuch says

    In my crockpot today! Plummeting temps & windchill in MN so clearly I had no other choice…! 🙂 Based upon how it looked & smelled going in, I’m pre-rating it 5/5.

  6. Cynthia says

    Excited to work with this. Need to adjust for lower sodium and other things. I am juggling 3 different diets. Diabetic, stage 4 kidney failure and heart issues. Sooooo it is play around with the recipe to give me what I can have

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