Home > Dinner > Crock Pot Roast Crock Pot Roast October 22, 2017 | 91 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This Crock Pot Roast post may contain affiliate links. Please see my disclosure policy. 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: Crockpot Porcupine Meatballs Mexican Tortilla Soup Crockpot Chicken, Quinoa, and Vegetable Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Crock Pot Roast 5 from 37 votes - Review this recipe This crock pot roast is incredibly flavorful and tender SAVE TO RECIPE BOX Print Recipe Crock Pot Roast 5 from 37 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This crock pot roast is incredibly flavorful and tender Course Dinner Cuisine American Keyword Crock pot roast Prep Time 20 minutes Total Time 20 minutes Servings 8 servings Calories 588kcal Author Donna and Chad Elick from the Slow Roasted Italian, republished with permission from "The Simple Kitchen" Ingredients3 pounds boneless beef chuck roast, cut into chunks1 tablespoon kosher salt2 teaspoons coarsely ground black pepper4 tablespoons extra virgin olive oil, divided1 medium yellow onion, sliced6 cloves garlic, minced2 tablespoons Tuscan-Style Seasoning Blend (SEE RECIPE NOTES)1 tablespoon Worcestershire sauce1 cup red wine (Cabernet Sauvignon); OR you can substitute with additional beef stock, or grape, pomegranate, or cranberry juice3 cup low-sodium beef stock2 cups baby carrots2 pounds baby red potatoes, cut in half or quarters if large2 tablespoons cornstarch1/4 cup water InstructionsCut 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. Video Recipe NotesTotal 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. Nutrition FactsCalories: 588kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
We are thrilled to hear that you love it. My mouth is watering looking at that pot roast, it is so tender. {{swoon}} Reply
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! Reply
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! Reply
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! Reply
You made my night! So thrilled to hear this was a hit and the best ever 🙂 Thanks for the comment Mary!! Reply
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! Reply
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. Reply
Hi! Does this recipe freeze well? Do you have any other recipe recommendations that freeze well? Reply
I personally haven’t tried freezing this meal, but I don’t see why it wouldn’t work! This crockpot chili freezes well 🙂 Enjoy! Reply
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! Reply
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! Reply
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! Reply
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! Reply
Does crockpot work with orther meat like pork or chicken, though they are tender meat? Anyway I’ll try this recipe. Thanks for sharing. Reply
It definitely does! I have some recipes with other meats in the crockpot! And yay I hope you enjoy! 🙂 Reply
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!! Reply
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! Reply
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! Reply
Yep this is true.searing any meat does not seal in flavor.never has and never will.improved texture and appearance . Reply
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 Reply
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. Reply
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! Reply
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. Reply
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! Reply
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 Reply
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. Reply
It seems an easy way of roasting meat, and this doesn’t take long time, I can it for busy day. Thanks a lot. Reply
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? Reply
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. Reply
Oh I don’t usually use crockpot for roasting, but this recipe is interesting. Thanks for sharing. Reply
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. Reply
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? Reply
Can I prep it the night before and just plug in the crock pot in the morning? Thanks, it looks yummy! Reply
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. Reply
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! Reply
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!! Reply
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? Reply
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! Reply
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). Reply
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! 🙂 Reply
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! Reply
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! Reply
AHHH I am seriously soooo happy to hear this!! I am all about that melt-in-your-mouth tenderness, YUM!!! Thanks for your comment! 🙂 Reply
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 Reply
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… Reply
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. Reply
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. Reply
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! Reply
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? Reply
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? Reply
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! Reply
I prepared this recipe at home. It was so alluring and tasty. This crock pot roast is a perfect complete meal you can prepare with minimum effort. A hearty dinner recipe that will keep you warm and cozy for sure. Thanks for your recipe and let the cooking begin! Reply
I am so happy to hear you enjoyed this! You worded how I feel about this roast perfectly! Thanks for your comment! 🙂 Reply
Hey Chelsea, this crockpot recipe looks very yummy! And your instruction is so clear that I can’t wait to make it at home. Absolutely perfect for the dinner. I think my son and daughter are gonna like it. Reply
What would the spice measurements be if doing a 4lb roast and don’t need the left over spices? Thank you Reply
