This easy crockpot pot roast recipe is the perfect option for a chilly fall day. As the days get shorter and colder, you’re probably craving some hearty meal options such as a pot roast. I love making a pot roast in my crockpot because it saves so much time and provides my family with a hearty meal that includes meat and veggies.
Do you have to brown a roast before putting it in the crockpot?
It’s best to brown your roast before placing it in the crockpot. As per my instructions below, you’ll want to heat your skillet and brown the roast on all sides before you continue with this easy crockpot pot roast. Browing your roast prior to slow cooking it will help the meat retain moisture and retain a tender texture throughout the duration of time in the crockpot.
What is the best cut of meat for slow cooker pot roast?
The best cut of meat for slow cooker pot roast is beef chuck roast. The marbling in a boneless chuck roast provides you with the juiciest and tenderest slice of meat with every bite. Beef chuck roast is more affordable than other cuts of meat for a pot roast recipe. While this is the recommended cut of meat for a slow cooker pot roast, the option for which cut of meat to use will ultimately be based on your preference and budget.
Is it better to cook a roast on high or low in a crock pot?
I provided the time to cook this easy crockpot pot roast on high or low in your crockpot. While you can cook this pot roast on high for 5 hours, I recommend taking the time to let this roast cook for 10 hours on low in your crockpot. The lower temperature option will encourage the meat to retain moisture and be more tender when the roast is completely cooked. If you’re short on time, you can turn the slow cooker on high for an hour at first, and then put it on low for the remaining time.
What do I need to make this easy crockpot pot roast?
You’ll need just a few fresh ingredients to make this esy crockpot pot roast, as well as a crockpot. I’ve shared some options below, as well as Slow Cooker Liners, which help to make cleanup a breeze!
- Beef roast
- Olive oil
- Ground black pepper
- Dried thyme
- Yellow Onion
- Mini yukon potatoes
- Minced garlic
- Beef broth
- 2-3 pound beef roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 pound carrots, peeled and cut into chunks
- 1 large onion, peeled and cut into chunks
- 2 pounds mini yukon potatoes
- 2-3 cloves garlic minced
- 2 cups beef broth
- 2 tbsp cornstarch
- 2 tbsp water
- Peel and cut your carrots and onions into bite size pieces.
- Wash your mini potatoes
- Mix together salt, pepper and thyme.
- Rub roast with oil and cover with spice mix.
- Heat skillet over medium high heat and brown on all sides.
- Add potatoes, carrots, onions and garlic to slow cooker.
- Once roast is properly browned, transfer it to the slow cooker (on top of vegetables).
- Pour your beef broth over top.
- Cook on high for 5 hours or low for 10 hours until vegetables are tender and meat pulls apart easily.
Transfer meat and vegetables to serving dish.
Pour liquid in sauce pan and heat.
Mix cornstarch with an equal amount of water and stir until well blended.
Add cornstarch mix to sauce and heat, stirring frequently, until sauce thickens.
Pour sauce over meat and vegetables.