Easy Slow Cooker Pot Roast Recipe

This dish is a favorite in my house, perfect for those cold chilly nights and super easy to make! The meat cooks and simmers all day and then right before you eat make a delicious gravy to place over the top made from the juices in your Crock-Pot. This is such an easy and delicious recipe.

Ingredients for Pot Roast:

Note: I will usually by the largest roast I can find to make sure to have enough for more than one meal, plus you can save the leftovers for an awesome stew

    • 1 5-6 Lb. Chuck or Rump Roast
    • 3 – 4 large Russet Potatoes or 5 – 6 Red potatoes, cut into large chunks
    • 4 stalks of celery, chopped
    • 15-20 baby carrots (cut in half) or 3 regular sticks (peeled and chopped)
    • 1 12 oz cans of sweet yellow or white and yellow corn
    • 1 12 oz can green beans
    • 2 48 oz boxes of Swanson’s beef broth (I use the 33% less sodium)

Ingredients for Gravy (Not required but completes the roast!):

    • 5 Tablespoons of flour
    • 1 ½ Cups of milk or heavy whipping cream
    • 8 – 10 ladles of pot roast juice that has been simmering all day, straight out of the Crock-Pot
    • 2 Teaspoons Lemon peel spice *

Prepare your roast

Preparation time: 15 Minutes

Get your Crock-Pot ready! Plug it in and turn it on to high
Place the meat into the bottom of the Crock-Pot and sprinkle salt and pepper all over the top
Pour in your beef broth (avoid pouring directly over the top of the roast so you don’t rinse off your salt and pepper)
While the Crock-Pot is starting to heat up, open the cans of corn and green beans, pour those into the Crock-Pot.
Slice your potatoes, celery, carrots and anything else you are adding in. Place them into the Crock-Pot around the sides of the roast.

Here is the Cuisinart knife set I bought a few months ago and I LOVE it! Plus they are pretty – add a little splash of color to my kitchen!

Prepare your gravy – 20 minutes prior to serving

Preparation time: 20 Minutes

First, scoop 8-10 ladle-fulls of broth out of the Crock-Pot into a large skillet and turn stove on to med-high (7 or 8) heat to keep it boiling.
Scoop the flour into a mason jar and pour the milk or heavy whipping cream in. Close the lid tight and shake very well for a couple of minutes. (Don’t want the cream to be lumpy)
When mixing in the cream to the boiling broth, make sure you pour slowly and stir at the same time. If you don’t, your gravy will become irreversibly lumpy. I use a potato masher as it has a nice big flat surface that also will not scratch up my skillet.

Easy Order of Operations

  1. Set up your Crock-Pot
  2. Place meat and broth in Crock-Pot
  3. Cut up vegetables and place in Crock-Pot

20 Minutes prior to serving

  1. Ladle out boiling broth from Crock-pot into large skillet on medium-high heat
  2. Mix the flour and milk or cream in mason jar, shake vigorously to mix well
  3. Slowly pour into skillet stirring constantly bring back to boiling
  4. Stir frequently and make sure you are getting the bottom of the pan
  5. When the gravy is thick enough to your liking, shred up the roast and serve
  6. Enjoy!

Important notes for you:

* Optional – these are add-ins and they are optional. I have found they enhance the flavor. If you don’t like one or any of the ingredients with the *, you do not need to add. It is your creative design, so you decide what to add!

What kind of meat: Chuck roast works perfectly, and you can get the size that you want. I usually get this because it is cheaper, but the rump roast is less fatty.

Vegetable choices: You can modify the vegetables to whatever you like in your pot roast. Add onions, garlic, zucchini be creative!
I would not recommend using yellow potatoes as they get pretty mushy when simmered all day.

Canned vegetables: Always feel free to use the fresh stuff, snap your own green beans or fresh corn kernels cut off the Cobb. Its just harder in the winter to find these vegetables fresh and not very expensive.

There are many choices for the broth lower sodium, 99% fat free or regular. Use whichever broth you feel fits your family the best.

Seasoning: I don’t add seasoning to ours because we like the natural flavors of the beef and the vegetables cooked together all day. I have in the past used Oregano, Salt, Pepper, Basil…different variations but we always go back to the unseasoned because we like it the best.

17 thoughts on “Easy Slow Cooker Pot Roast Recipe”

  1. This recipe sounds wonderful. I just may need to give it a try this weekend as I just picked up a chuck roast this evening. Thanks so much for sharing!

  2. Nice post, the pot roast definitely looks delicious!
    I wonder – will that recipe work just as nice with chicken instead of beef?
    I like it better I guess!
    Thanks for sharing this info!

    1. Absolutely! Or a nice pork roast(We just did that yesterday actually- mmmm). If you are talking about a whole chicken, it will take up more space for sure, but comes out very tender and moist. You will be able to pull the meat right off the bone. So delicious! I have done that and I have thrown in bone in thighs, legs or chicken breasts.

  3. Thank you for a great advice! My mouth is full just by reading your recipe. It sounds delicious and I believe your cooking is delicious. All the best.

  4. This crock pot recipe looks so easy and really delicious! I have never thought to put corn into the crock pot with meat – but I bet it makes it really sweet. At the beginning, you said that it cooks all day…. but is there a certain amount of time to cook it and not overcook it? Thank you!

    1. It definitely adds another layer of flavor to the meat, especially if you have summer corn when it is the sweetest. I buy the corn when it is on sale in the summer during peak season and freeze it for my winter meals. So delicious! The canned corn is really great too and of course my winter reserves usually run out pretty quickly

    2. I realized I didnt even answer about the length of time cooking, sorry about that! I think it just depends on the Crock-Pot you have, if you have a newer model like I have posted here on the site (https://artinthekitchen.org/my-favorite-kitchen-gadgets/), you can let it run 8-10 hours with no issues. I just turn mine down to low if I feel it is cooking to much. Usually only worry about that when cooking chili or spaghetti sauce. Since the lid seals in the moisture, drying out does not become an issue. Excellent question though!

  5. Hi Elizebeth, love this article and the fully comprehensive directions of how too, we have a slow cooker and they can be very useful especially when you are at work all day.

    1. Absolutely! And nothing better when you come home from work and the house smells so good and you don’t have to worry about how tired you feel to cook, just serve and enjoy! Crock-Pots are for sure a must have in the kitchen! Thanks for visiting!

  6. I love this recipe! Thank you for the clear instructions. What do you think about adding a cu of cooking red wine? I add this to my beef shank stew recipe and it ads an amazing layer of flavor. The alcohol burns off throughout the cooking process.


    1. Welcome back Courtney! Usually, I buy a big enough roast that we can eat for a couple of days and still have enough left that I can freeze and make a beef stew out of later. I call it Pot Roast stew and it goes just as fast as the pot roast does! Let me know when you try it out!

  7. Looks like a great recipe and will definitely have to try it. I am always trying to get my children to eat more vegetable and this looks like a good way to get them to eat them in one meal. I am often busy and don’t always find the time to cook healthy, nutricious meals such as the Pot Roast.
    Thanks for sharing.

    1. My kids love the vegetables in this pot roast, they are meaty in flavor and so tender. They also love to smother the gravy over the top! If you put some nice rolls or bread out that they can dip also, so perfect. This is definitely a “seconds please!” meal.

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