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This BEST EVER crock pot roast is incredibly flavorful and tender. A few secret tips and tricks make this recipe better than the rest!
Crock Pot Roast
I’m very excited to share this insanely good crock pot roast recipe with you today! The recipe actually comes from my friends, Donna & Chad, over at The Slow Roasted Italian. They recently released a new cookbook called The Simple Kitchen
that I love already!
The Simple Kitchen Cookbook has over 80 quick and easy recipes with a full-sized photo for every single recipe. The photography is mouthwatering and will have you craving everything in this book. Inside The Simple Kitchen there are 8 chapters and each chapter has over 10 tested-to-perfection recipes that are tried & true favorites. There are also tons of kitchen tricks and techniques sprinkled throughout.
This cookbook has recipes that are right up my alley and I’ve been loving re-creating the dishes. The dish I’m featuring today is called “Down-Home Pot Roast with Carrots and Potatoes” (found on page 13). This crock pot roast is exquisite! Fall apart tender meat, perfectly cooked and seasoned veggies, and a delicious flavorful gravy that is the perfect complement.
This crock pot roast recipe has a bit of prep work to it (such as preparing and cutting the meat), but trust me, the 20 minutes of effort is well worth it.
With that, let’s jump in to the details!
First, how do you season a crock pot roast?
It’s important to use good seasonings in a crock pot roast to really bring out the flavors of the ingredients. This recipe calls for a Tuscan Seasoning Blend that is comprised of thyme, sage, marjoram, basil, oregano, and rosemary.
The blend of these seasonings is unbelievably good in this roast. The flavor of the spices become stronger the longer they cook and meld together with the ingredients. The spices are why this crock pot roast tastes so good!
How do you make a pot roast tender?
This is what everyone wants, right? Lucky for you, this crock pot roast is made in, well, the crockpot…That means it’s going to be much easier to get a tender roast then if you were cooking this in the oven. Phew.
The most critical part of getting a tender pot roast is to use the right meat. This recipe calls for a boneless beef chuck roast which results in a very tender pot roast.
Additionally, this pot roast is going to be the most tender when cooked at a low temperature in liquid. I make sure to fully submerge the seared beef in the liquid and it comes out fall-off-the-fork tender.
Which brings me to my next point…
How long do you cook a crock pot roast?
This crock pot roast is made by browning the beef first and then slow cooking it in the crock pot. Searing the beef first traps in flavor and is a step I’d highly recommend!
This recipe calls for a slow cook on high for 5 hours or low cook for 10 hours. If you plan in advance, I’d highly recommend low for 10 hours. The tenderness of the meat is unbeatable! It does take a bit of planning (and an early start in the morning depending on when you eat dinner), but it is well worth it.
Thanks for reading – ENJOY!
More Delicious Crockpot Dinners:
This crock pot roast is incredibly flavorful and tender
- 3 pounds boneless beef chuck roast, cut into chunks
- 1 tablespoon kosher salt
- 2 teaspoons coarsely ground black pepper
- 4 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, sliced
- 6 cloves garlic, minced
- 2 tablespoons Tuscan-Style Seasoning Blend (SEE RECIPE NOTES)
- 1 tablespoon Worcestershire sauce
- 1 cup red wine (Cabernet Sauvignon); OR you can substitute with additional beef stock, or grape, pomegranate, or cranberry juice
- 3 cup low-sodium beef stock
- 2 cups baby carrots
- 2 pounds baby red potatoes, cut in half or quarters if large
- 2 tablespoons cornstarch
- 1/4 cup water
Cut the beef into 3-inch chunks and season with salt and pepper.
Warm 2 tablespoons of the olive oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place the roast pieces in the pot. Brown the pieces on all sides, 2-3 minutes per side. (To get a good sear don't overcrowd the meat, you can sear the meat in batches). Don't skip this step. We are adding layers of flavor here. Once the roast is nicely seared with a good crust, remove it from the Dutch oven and place it in your slow cooker. (Use a 5 quart or larger slow cooker).
Add the remaining 2 tablespoons of olive oil and the sliced onions to the Dutch oven and cook until the onions are translucent, 3 to 4 minutes. Add the garlic and cook for about 30 seconds. Sprinkle in the seasoning blend and add the Worcestershire sauce. Stir to combine. Pour in the wine (or additional beef stock of juice). Deglaze the pan by scraping up the browned bits at the bottom of the pan with a wooden spoon or spatula as it bubbles. Pour in the beef stock. Stir to combine, and then add the contents of the pot into the slow cooker. Cover and cook for 5 hours on high (or 10 hours on low). Add the carrots and potatoes halfway through the cook time.
Remove the roast and vegetables from the slow cooker and place them on a serving dish. Tent with foil. Ladle the cooking liquid into a 4-quart saucepan and bring it to a boil over medium-high heat. Combine the cornstarch and water in a small bowl and whisk until completely smooth to create a slurry. Pour the slurry into the pot and stir. Boil the gravy until thickened, 3 to 5 minutes. Taste for seasoning, and add salt and pepper as necessary.
Serve the pot roast and veggies with the gravy on the side.
Recipe Video
Total time depends on if you are cooking this crockpot pot roast on high or low. I recommend cooking it on low for maximum tender and flavor.
Tuscan-Style Seasoning Blend
- 3 tablespoons dried rosemary
- 3 tablespoons dried oregano
- 3 tablespoons dried basil
- 1 and 1/2 tablespoons dried thyme
- 1 tablespoon dried marjoram
- 1 and 1/2 teaspoons dried sage
Whisk all of the ingredients together and add TWO tablespoons to the pot roast. Store the remaining in a mason jar in a cool, dry, dark place.
Donna Elick says
We are thrilled to hear that you love it. My mouth is watering looking at that pot roast,
it is so tender. {{swoon}}
Jennifer says
This was really good! The only thing I would change is increase the carrots to 3 cups – 2 cups was definitely not enough for my family of four. Other than that it is a keeper!
chelseamessyapron says
So happy to hear this was a hit! 🙂 Thanks for the comment Jennifer!
Stephanie says
Loved it! Made this for a Supper Club and it was a great hit!
chelseamessyapron says
So happy to hear that! 🙂 Thanks for the comment Stephanie 🙂
Mary Pearson says
Company just left and I could not wait to let you now what a hit your pot roast was.
We ha two couples join us for dinner and they both said that it was the best pot roast they had ever ha!
Thank you so much for sharing, the best!
Mary Pearson says
Company just left and I could not wait to let you know what a hit your pot roast was. We had two couples joining us for dinner and they both said that it was the best pot roast they had ever had! Thanks you so much for sharing! The best!
chelseamessyapron says
You made my night! So thrilled to hear this was a hit and the best ever 🙂 Thanks for the comment Mary!!
Lisa C. says
I’ve made quite a few pot roasts for my familu. This was without a doubt the biggest hit ever. They’re 17 and 20,so it’s difficult to impress them any more, but this hit it out of the park!!! Thank you so much for sharing!
chelseamessyapron says
Yay! Love hearing that! Thanks so much for the comment Lisa 🙂
Justin P says
This is on the last phase already took a bite and it is great I increased the greens slightly and added celery, it is amazing.
chelseamessyapron says
So happy to hear that! Thank you for the comment 🙂
MJ says
Hi! Does this recipe freeze well? Do you have any other recipe recommendations that freeze well?
chelseamessyapron says
I personally haven’t tried freezing this meal, but I don’t see why it wouldn’t work! This crockpot chili freezes well 🙂 Enjoy!
Susan Dubose says
Crock Pot roast is my mom’s speciality. I’m thinking of calling my mom to make a huge pot for me at this weekend when I come back home. Love all your crock pot recipes. Thanks!
Charles Wright says
Crock Pot Roast is my favorite dish. I will share this article with my girlfriend. Hope she can cook it for me according to the recipe you shared. More power!
chelseamessyapron says
Hope you love it! 🙂
Philis Sarto says
My husband and I are both baby boomers, That means we grew up on pot roast and for us it is comfort food. My mother was a gourmet cook but she always had a pot roast going when I was coming home from college. We don’t eat it often any more because it is not exactly “heart healthy “ but it is special to us so we indulge once or twice each winter. I tried this recipe and we both agreed…best post roast ever! Taste like we were in Italy or France with the wonderful seasonings. Thank you so much for this recipe!
chelseamessyapron says
So glad you enjoyed. Thanks Philis! 🙂
sanchez says
I love the recipes have nice pictures and so juicy like this. I pinned and really want to cook your recipe as soon as possible!
chelseamessyapron says
Thank you!
Ellen Taylor says
Looks so yummy and perfect for lunch.
Thanks for the awesome recipe.
chelseamessyapron says
I’m sooo glad you enjoyed! Thanks Ellen! 🙂
[email protected] says
Does crockpot work with orther meat like pork or chicken, though they are tender meat? Anyway I’ll try this recipe. Thanks for sharing.
chelseamessyapron says
It definitely does! I have some recipes with other meats in the crockpot! And yay I hope you enjoy! 🙂
Misty says
Best roast I’ve ever had. I was concerned about not having the right seasoning but I looked at my container of Italian Seasoning and it had the same exact ingredients and it worked perfectly. Will definitely be making this again!!
chelseamessyapron says
SO happy to hear this was the best! 🙂 Thank you Misty 🙂
Linda says
Looks delicious! . Can’t wait to try these!
chelseamessyapron says
Thanks Linda! 🙂
De Gascogne says
Crock Pot Roast is my favorite dish. I will share this article with my girlfriend. Hope she can cook it for me according to the recipe you shared.
Thank for share again!
chelseamessyapron says
Hope you enjoy!
Diane says
FYI searing does not seal in flavour — that’s a myth. (Check any cooking chemistry book.) It does, however, improve texture.
Sounds like a great recipe!
Richard C Kalnas says
Yep this is true.searing any meat does not seal in flavor.never has and never will.improved texture and appearance .
lisa ray says
Kristen, I just wanted to thank you for so many great recipes they are simple and have such great flavor. keep them coming. Thanks again Lisa
chelseamessyapron says
Thank you soo much!! 🙂
MiMi Remlée says
Excellent recipe. The most tender I’ve had and the gravy with depth of flavors. Cutting the chuck roast up also makes it easier to serve, as well as more flavorful and tender.
chelseamessyapron says
I’m so glad to hear this! Thanks so much! 🙂
Lisarit says
I haven’t tried crock pot, but throught the article I think it’s great, I’ll use it to cook, try with this recipe first. Many thanks for detailed sharing!
chelseamessyapron says
Enjoy!
Mary says
Looks so delicious. It’s a great way to cook beef, I love beef and the adding of carrots. I will cook it this week. Thanks for nice post.
chelseamessyapron says
Hope you love it Mary! 🙂
Sarah Howe says
This looks delicious but I didn’t read the instructions early enough….had planned to make this and leave it while at work. Any suggestions on how to manage this with adding the carrots and potatoes in? Thanks so much!
habitat says
Crock Pot Roast is great! I love it. I don’t think it’s so simple to make it hybrid. Thanks for your great recipe
Shilo says
Made this for my parents, husband, and kids today; it was a hit!!! We love your recipes, so many good flavors and ideas for great variety!!! Thanks for helping this mama become a better home cook.
chelseamessyapron says
Ahh I’m sooo happy you all enjoyed! Thanks so much for your comment! 🙂
[email protected] says
It seems an easy way of roasting meat, and this doesn’t take long time, I can it for busy day. Thanks a lot.
chelseamessyapron says
It is sooo simple! Thanks Laura! 🙂
Elliott says
I think this is what’s called a STEW!
Taylor says
I don’t have the Tuscan seasoning but I do have the spices that are in it. However the spices that I have are leaves instead of ground. Are they okay to use?
Chelsea Lords says
Hmm I’d stick to the recipe’s seasoning blend:
Tuscan-Style Seasoning Blend
3 tablespoons dried rosemary
3 tablespoons dried oregano
3 tablespoons dried basil
1 and 1/2 tablespoons dried thyme
1 tablespoon dried marjoram
1 and 1/2 teaspoons dried sage
Whisk all of the ingredients together and add TWO tablespoons to the pot roast. Store the remaining in a mason jar in a cool, dry, dark place.
J.West says
Looks awesome! Would try this to see if my will look the same.
Chelsea Lords says
Hope you love it! 🙂
beefsteak says
Oh I don’t usually use crockpot for roasting, but this recipe is interesting. Thanks for sharing.
Chelsea Lords says
I hope you enjoy!! 🙂
Alice V says
This is a 5-star recipe! I made it yesterday and it was so flavorful! I had to share it with my email list, that’s how good it was.
Chelsea Lords says
Ahh I am seriously sooo happy to hear this! Thanks so much for passing it along! 🙂
Jennifer says
I’d like to cut this recipe in half (there’s just two of us) and do the cooking on low. Would I still cook for 10 hours or would I cut the cooking time back?
Chelsea Lords says
Cooking time should be similar; perhaps check at 9 hours. Enjoy!
Anna says
Can I prep it the night before and just plug in the crock pot in the morning? Thanks, it looks yummy!
Chelsea Lords says
I’ve never done that, but I don’t see why it wouldn’t work!
Cheryl says
I’m doing the same right now. Can you tell me how it came out ? I’m concerned how the meat will be after sitting in the wine and broth overnight.
KA says
To provide 5 star valuable content about crockpot post roast . It was so flavorful .
Chelsea Lords says
Thanks!
Danny says
So I’m making this recipe as I type this comment. I watched the video after hour 7 so to late to turn back, and I noticed that your Tuscan style blend has none of the same ingredients as a store bought Tuscan seasoning shaker. I used store bought. How bad of a mistake did I make? Maybe re name your blend to something different to avoid the same mistake. Still smells great!
Chelsea Lords says
How did it turn out? I hope you loved it! Thanks for the feedback on the recipe Danny!
Hannah says
Holy wow. I made this with the Trader Joe’s cab. pot roast and it was amazing. I used the TJs 21 Season Salute instead of the other seasoning but other than that I did everything as written and I’m obsessed. Thank you!!
Chelsea Lords says
So happy this was a hit! 🙂 Thanks for the comment and review Hannah 🙂
K Davey says
This was absolutely delicious!
I was wondering – this might be tricky – but do you think it would be possible to cook this halfway one day and then gently bring it up to temp, toss in the potatoes and carrots and finish it the next?
Chelsea Lords says
Hmm I’m worried it would dry out the meat, but honestly not sure the results without personally testing. Wish I could be of more help!
Ken in Texas says
I read through your posts and saw some comments concerning that this meal (recipe) is not Heart-Healthy. I went over the ingredients several times and can’t figure out why others are saying to only eat this meal a couple of times during the winter (comfort food). Please inform me what ingredients are fattening. I see that the sodium is reduced (low) – other than that, I don’t have a clue. My mouthwash watering after reading all the ingredients. You are a master at crafting recipes and I appreciate your time very much in making sure that everything therein is understandable. Given all the positive comments, I’m sure that I and my dogs are going to love this tasty dish. Hope you and yours enjoy your Thanksgiving. Please let everyone know what you prepared (I’m curious).
Chelsea Lords says
Ken, thank you sooo much for your kind and thought out message!! 🙂 This recipe is great and delicious and with all things should be eaten in moderation! It’s a considerably healthy dish and we love it several times a month! I know many people try to steer clear of too much red meat for heart health so I think that is what they are referring too. I hope you and your cute dogs enjoy this!! Thanks again for your kind message! 🙂
Ken in Texas says
I’m re-posting since I forgot to apply the well deserved ‘5-star rating’ you’ve earned, via your continued efforts in reaching out to everyone, and hopefully bringing pure joy to all through our interaction with you and your website, which was created extremely well.
I read through your posts on the “Crock Pot Roast’ and saw others comments concerning this meal (recipe) not being Heart-Healthy. I went over the ingredients several times and I can’t figure out why others feel this way and stated that they only eat this meal a couple of times during the winter (comfort food).
Please inform me what ingredients are fattening. I see that the sodium is reduced (low) – other than that, I don’t have a clue. My mouth was continually watering while reading through all the ingredients.
You are certainly a master at crafting recipes and photography. I appreciate your dedicated time very much, while making sure that your words, video instruction, photographs and alternative ingredient examples therein are very understandable. I know that you spend many hours on each recipe that you share with the public.
Given all the positive comments you’ve received herein, I’m sure that I and my dogs are going to love this very tasty dish. I truly hope that you and yours truly enjoy your Thanksgiving, only a few days away. Please let everyone know what you prepared (I’m curious).
Thanks Again!
Fred halgedahl says
The best ever!!! FINALLY, a pot roast recipe that results in the melt-in-your-mouth tenderness other recipes only promise. I used a boneless beef chuck shoulder roast, ~2.5 lbs, but kept everything else the same (though I made only 1/3 of the Tuscan herbs).
Whoa… My wife actually said, “This is just delicious!” as she helped herself to two additional pieces of roast. (Unheard of from this only occasional carnivore.)
Thank you so much for a perfect dinner! Bravo!
Chelsea Lords says
AHHH I am seriously soooo happy to hear this!! I am all about that melt-in-your-mouth tenderness, YUM!!! Thanks for your comment! 🙂
ZAME says
It looks so yummy and full of energy. I will make it for my family to enjoy this weekend. Thank you so much for your sharing. Hope to hear more recipes from your site
Chelsea Lords says
Thank you!
Sara says
Has anyone cooked this pot roast on high for 5 hours? Just wondering if I’m going to be disappointed because I didn’t have 10 hrs to cook it…
Debra says
Oh my! The chuck roast was so flavorful and tender! I extracted a bit of broth to mix with the corn starch in order to thicken the broth. I removed the meat and veggies as directed, but left the broth in my instant pot rather than spooning it into another pan. I used the sauté setting on the pot to get the broth bubbling, then introduced the slurry slowly as I stirred. Perfect gravy! Thanks so much.
Chelsea Lords says
So happy this was a hit! Thanks Debra!
Mac Nichols says
This was delicious. As this was the first time I had cooked this recipe, I stuck to it verbatim. Wouldn’t change a thing. Best pot roast I’ve made.
Chelsea Lords says
Thrilled to hear that! Thanks so much for the comment and review 🙂
Amber says
My family loved this. I’ve cooked roast many times and never thought of cutting it into serve size pieces . Made it easy to serve. Flavor was great , will make it again!
Taylro says
If I wanted to do mashed potatoes as a side, rather than potatoes cooked with the meat, do you think I could replace the red potatoes with more carrots?
Chelsea Lords says
Sure!
Allison says
This recipe looks delicious! However, I work out of home and can’t add the potatoes and carrots halfway through the cooking time (the beauty of a crock-pot is that it does all the work while I’m away!) Would you add the potatoes and carrots at the beginning of the 10 hours instead?
Chelsea Lords says
Yes I would. They’ll be a bit softer and some might end up a little mushy, but I don’t think it would be bad unless that would bug you!