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!
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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.
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?
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!
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.
If you want to make this in your pressure cooker, click here for my Instant Pot Pot Roast recipe.
- 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.
The short answer? No.
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.
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- 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
- 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).
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