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This classic, easy slow cooker pot roast is prepped in only 15 minutes, cooks everything in the slow cooker, and makes a hearty dinner to feed a crowd. The result is an impressive meal that takes very little time in the kitchen!
Make the best pot roast with minimum effort and this easy slow cooker recipe! The roast cooks on top of potatoes, carrots, and celery, resulting in incredibly tender meat and veggies that are perfect for dinner any day of the week.
Slow Cooker Pot Roast - No-fuss, fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is perfection.
Slow Cooker Pot Roast with Vegetables. If you don't have a slow cooker, you can do this in a conventional oven. Follow the directions as written, but use a Dutch oven or heavy pot with a lid instead of a Slow Cooker. Cook it in a 275 F oven until the meat is fork tender, about 3 hours. Course Dinner.
Ingredients. 1 beef chuck, or bottom round roast, about 3 to 4 pounds, fat trimmed. 6 to 8 medium red potatoes. 8 ounces baby carrots. 4 cloves garlic, whole, peeled. 1 teaspoon salt. 1 teaspoon dried rosemary, crushed, or 2 teaspoons chopped fresh rosemary. 1/2 teaspoon freshly ground black pepper.
In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours or until beef and vegetables are tender.
Carrots. Onions. Rosemary. Thyme. Water. When your family is ready to come together around the table for a hearty meal at the end of the day, your slow cooker pot roast, veggies, and gravy will be waiting for you.