Classic Pot Roast (Crockpot) 🥩
I thought when I made Mississippi crockpot roast that I had found the best way to cook chuck roast in all the lands. However, the other day I created this recipe for my family and I discovered something! Do you know what that something is… that this is the best way to make pot roast in the crockpot!
I have a few tricks up my sleeve that are going to make you the very best pot roast; we’ve got a sneaky little spice blend and a special way to coat your chuck roast. And even better, you’re going to have a protein, carbohydrate, and veggies all cooked together in the most delicious savory sauce to make a true one pot dinner. Let’s make it!
I have been using this Large 8 Quart Crockpot for years and I love it! I love this crockpot because it serves 10+ people and the stoneware and lid are dishwasher safe.
I use the Le Creuset Salt Mill & Le Creuset Pepper Mill everyday for my recipes, the color is beautiful!
🗒 More Delicious Crockpot Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
If you prefer your potatoes more firm and not as soft, instead of adding them in at the beginning, add them in halfway through cooking.
I served mine with some Texas toast, but you can also serve it with crostini or a side salad
🎥 Items Featured in the Video
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Classic Pot Roast (Crockpot)
Ingredients
- 2.5 – 3 lbs boneless chuck roast
- 3 carrots roughly chopped
- 3 celery stalks roughly chopped
- 2 sweet onions sliced
- 2 heaping tbsp minced garlic
- 2 tsp salt divided
- 2 tsp cracked black pepper divided
- 1 stick of salted butter sliced & divided
- 4 russet potatoes peeled & chopped
- 6 tbsp worcestershire
- 2 tbsp olive oil
- 2 tsp dried rosemary
- 1 & ½ tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp crushed red pepper flakes
- 2 tbsp tomato paste
- 1 cup beef stock
- 2 tbsp cornstarch
Instructions
- Make sure your chuck roast is patted dry and room temperature.
- In a crockpot add in the carrots, celery, onion, minced garlic, ½ tsp salt, ½ tsp cracked black pepper, and 4 tbsp of sliced butter.
- Peel and chop up your potatoes. Add the potatoes into the crockpot and season them with ½ tsp salt and ½ tsp cracked black pepper. Then, add in worcestershire.
- Now take your room temperature, patted dry chuck roast and rub olive oil on both sides. Season both sides of the chuck roast with dried rosemary, garlic powder, oregano, paprika, onion powder, crushed red pepper flakes, 1 tsp salt, and 1 tsp cracked black pepper. Then rub the tomato paste on both sides of the seasoned chuck roast.
- In a measuring cup combine the beef stock and cornstarch. Pour that mixture into the crockpot and then place the seasoned chuck roast on top of the potatoes in the crockpot. Then add in 4 tbsp of sliced butter over top of the chuck roast.
- Pop the lid on the crockpot and cook it on high for 6-8 hours or on low all day. Enjoy!
Video
Nutrition
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