Recipe

Modern Crock Pot Pot Roast

A hands-off, flavor-forward slow cooker pot roast with bright, glossy gravy and tender veggies. Minimal fuss, maximum cozy.

By Matt Campbell

•

4.8

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Pot roast has a reputation for being old-school, all day, Sunday-only food. I love that energy. I just do not always have the patience for it. This is the modern crock pot version: the same fall-apart beef and cozy vegetables, but with a few small upgrades that make it taste like you did something fancy.

Here is the move: we build a fast, savory base with tomato paste, Worcestershire, and a little Dijon, then let the slow cooker do what it does best. The gravy comes out glossy and deeply beefy, the carrots stay sweet, and the potatoes actually taste like something because we season in layers. Imperfect is allowed. Tasting is encouraged.

Why It Works

Big flavor without big effort: Tomato paste plus Worcestershire adds that slow-simmered taste in minutes.
Tender beef, not stringy: Chuck roast + low and slow gives you juicy, shreddable slices.
Vegetables that hold up: Cut them chunky and they come out buttery and tender. If you like them firmer, you can add potatoes and carrots later.
Gravy you actually want to spoon over everything: A quick cornstarch slurry at the end turns the broth into a proper sauce.

Pairs Well With

Storage Tips

Fridge: Store beef and vegetables in an airtight container with plenty of gravy. They keep well for 4 days. The gravy will thicken as it chills. That is normal and honestly kind of nice.

Freezer: Freeze in portioned containers for up to 3 months. For best texture, freeze with gravy. Potatoes can get a little grainy after freezing, but still taste great.

Reheat: Warm gently on the stovetop over medium-low with a splash of broth or water to loosen the sauce. Microwave works too, but do it in short bursts and stir so the edges do not overcook.

Leftover glow-up: Shred the beef, toast a hoagie roll, pile on meat, ladle gravy, add provolone, and broil until melty. It is basically a weeknight French dip situation.

Common Questions

Do I have to sear the roast first?

No. This recipe is designed to taste great even if you skip it. That said, searing adds deeper flavor and a better finished gravy. If you have 8 minutes and one skillet, do it.

What cut of beef works best for crock pot pot roast?

Chuck roast is the classic for a reason. It has enough fat and connective tissue to become tender. Bottom round can work, but it is leaner and easier to dry out.

Why is my pot roast tough in the slow cooker?

Tough usually means it needs more time, not less. Keep cooking until it is fork-tender with little resistance. Also make sure you are using a cut meant for braising, like chuck.

Can I cook it on HIGH to make it faster?

Yes. Cook on HIGH for 4 to 5 hours or LOW for 8 to 9 hours. Slow cookers vary, so go by doneness: the roast should be fork-tender, and for shreddable pot roast you are often aiming for roughly 195 to 205°F in the thickest part.

How do I keep the vegetables from getting too soft?

Cut them chunky and keep the lid on. If your slow cooker runs hot or you like firmer veggies, add the potatoes and carrots during the last 3 to 4 hours on LOW (or last 2 hours on HIGH). Celery is always going to melt a little. That is part of its charm.

How do I thicken the gravy without lumps?

Mix cornstarch with cold water first, then stir it into the hot liquid. Let it cook 10 to 15 minutes on HIGH. If you dump dry cornstarch straight in, you will get little gummy surprises.

Can I add mushrooms or extra onions?

Please do. Add 8 ounces mushrooms (halved) and, if you want more of that sweet-savory base, add an extra onion (thick wedges) or a handful of peeled pearl onions. They make the gravy taste like it had a long, fancy reduction.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Slow cooker: 6-quart works best for a 3 to 4 pound roast. Do not fill more than about two-thirds full so it heats evenly.
Large skillet: Optional, for searing.
Tongs: For flipping the roast without drama.
Measuring spoons and cups
Small bowl: For cornstarch slurry.
Knife and cutting board

Pot roast is one of those dishes that makes the house feel like it has its life together, even if the kitchen sink is full of coffee mugs. I started making a slow cooker version when I wanted that classic comfort, but with a little more personality than plain broth and a packet mix. The tomato paste and Dijon were my “I wonder if…” moment, and now I refuse to make it any other way. It is cozy, bold, and forgiving, which is basically my favorite kind of cooking.

Modern Crock Pot Pot Roast

(4.8 Reviews)

Prep Time 20 mins

Cook Time 8 hrs

Total Time 8 hrs 20 mins

Servings 6

Ingredients

3 to 4 lb beef chuck roast
1 1/2 tsp kosher salt, plus more to taste (use a little less if your broth is salty)
1 tsp black pepper
1 1/2 tsp garlic powder
2 tbsp neutral oil (optional, for searing)
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp smoked paprika (optional, but excellent)
3 cups low-sodium beef broth
1 lb baby Yukon gold potatoes, halved (or quartered if larger)
4 medium carrots, cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
1 large yellow onion, cut into thick wedges
4 garlic cloves, smashed
2 tbsp cornstarch
2 tbsp cold water
1 tbsp apple cider vinegar or lemon juice (optional, for a brighter finish)

Optional add-ins: 8 oz cremini mushrooms (halved), 1 bay leaf, a splash of soy sauce for extra umami.

Instructions

Season the roast. Pat the chuck roast dry. Season all over with salt, pepper, and garlic powder.
Sear (optional but recommended). Heat a large skillet over medium-high heat. Add oil. Sear the roast 3 to 4 minutes per side until deeply browned. Transfer to the slow cooker.
Mix the sauce. In a bowl or large measuring cup, whisk beef broth, tomato paste, Worcestershire, Dijon, thyme, and smoked paprika until smooth. Pour into the slow cooker.
Add vegetables. For the classic slow cooker setup, put the vegetables in first, then set the roast on top. Add potatoes, carrots, celery, onion, and smashed garlic. Nestle the potatoes down into the liquid a bit so they cook evenly.
Cook. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is fork-tender with little resistance. For shreddable, many roasts land around 195 to 205°F in the thickest part. Keep the lid on as much as you can. every peek slows things down.
Thicken the gravy. Transfer the roast and vegetables to a platter and cover loosely with foil. Skim excess fat from the surface if you want. Mix cornstarch and cold water in a small bowl, then stir it into the slow cooker liquid. Cover and cook on HIGH for 10 to 15 minutes, uncovering once to stir or whisk halfway through if needed, until glossy and slightly thickened.
Finish and serve. Taste the gravy and adjust salt and pepper. For a brighter, more modern finish, stir in apple cider vinegar or lemon juice. Slice or shred the roast, spoon gravy over everything, and serve hot.

Nutrition information is estimated.

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