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Pot Roast Crockpot Recipe – Lauren’s Latest

January 9, 2023

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It A recipe for a crockpot roasted in a pot It’s comfort food at its best! Vegetables, roast beef and a savory sauce cook together low and slow in a crock pot until it falls apart tender. Serve alone or with some buttery puree for maximum deliciousness.

A basic recipe for roasting in a pot

With the winter months upon us, it’s time to break out my trust A recipe for a crockpot roasted in a pot! Every person should have an amazing pot roast recipe in their arsenal. It’s mine and I’m happy to share it with you today! First brown your meat, then add it to the pot with some onion, garlic, carrot and thyme. Finish it off with some beef consomme and soup and you’re set. After 4-6 hours at high heat, you will have a separate roast, extremely tender with delicious vegetables to serve on the side. Thicken the sauce and serve! It’s the perfect Sunday dinner or stick to your ribs weeknight meal.

A few tips for success before we begin

Be sure to brown your meat first. It adds great flavor and really only adds an extra 10 minutes total. Also, be sure to find a box of beef consomme. It adds a stronger beef flavor that you can’t get from broth or stock. I use Campbell’s.

What cut of meat do I use for a pot roast?

The most common cut of meat you will need for a classic roast is boneless meat Chuck roast beef. It’s from the cow’s shoulder and is usually tougher, but has a great marbling that creates a buttery, soft and moist finished product. I used a 3-4 pound roast which is the perfect size for a family of 6-8, but this recipe can easily be adapted with a smaller or larger roast. Just make sure your croquette is big enough for a larger piece of meat.

If you can’t find chuck roast, look for boneless beef brisket or bottom round roast.

How to make a roast in a clay pot

Most pot roast recipes call for many of the same ingredients. While some will ask for tomatoes and/or red wine, mine doesn’t mainly because I don’t like it that way. You are welcome to add 1 tablespoon of tomato paste and replace half of the beef broth with red wine. For full recipe details, including ingredients and toppings needed, see the printable recipe card below. Here’s what you can expect when making this recipe:

Preparation + brown roast

Remove roast From the fridge, open and pat with paper towels to remove any moisture. Allow to sit for 45 minutes to an hour to come to room temperature. sprinkle generously Salt and pepper. Heat Olive oil In a large skillet over medium-high heat. Brown roast on all sides and transfer to the crockpot.

Add vegetables, liquids + spices

cover with Beef consommé, beef broth, Worcestershire sauce, carrot, onion, garlic, thyme, bay leaves, and more Salt and pepper if you want

Cover + cook on high

Cover with a lid and Cook 4-6 hours on high.

If your roast is on the smaller side, it will take less time to cook. If your roast is on the larger side, it will take longer to cook. Roasting is done when it is very soft.

Prepare the sauce

I use This fat separator from OXO and it does a great job of not only separating the fat from the cooking juices, but it also pulls out any large chunks you may have missed that you don’t want in your sauce.

Separate fat from cooking liquid into sauce

Using a slotted spoon, remove the roast into a shallow bowl and set aside. Take out the carrot and onion and place in a serving dish. set aside. Pour cooking liquid through a fat separator. throw away fat and Measure 2 cups of hot cooking liquid.

Add butter + flour to hot cooking liquid, return to crockpot

In a large bowl mix butter and flour together until a smooth paste is formed. pour the hot cooking liquid into the Butter-flour mixture and mix until certified. The heat from the liquid should melt the butter flour mixture and thicken it quite quickly. Pour the mixture into the slow cooker and stir to create a sauce. Cover and cook for another 20 minutes or so.

Shred meat + serve

Remove the fat from the meat and grate. Place in a serving dish with carrots. Drizzle over hot sauce and serve. Puree optional!

What to serve with pot roast

Oh, the possibilities are endless! Here are my favorite sides to serve:

What should I do if my roast is tough?

Chances are your pot roast is hard because you didn’t cook it long enough. As the meat cooks, it gets tougher and tougher until it reaches its breaking point and all the connective tissue and fat begins to relax and melt away.

So if you think your meat is done but it’s still tough, let it cook for another hour or so. The longer you cook it, the softer it should be. keep it up!

Storing pot roast leftovers

Transfer the pot roast to an airtight container with some of the pot juices to keep the meat moist and transfer to the refrigerator. Refrigerate the sauce in a separate sealed container.

freeze: Allow the shredded roast to cool completely. Store in an airtight container or in an airtight bag in the freezer with some of the roasting juices (to maintain moisture). Freeze for 3 months. Thaw overnight in the refrigerator.

can i do it in advance

Yes, absolutely! Just follow the instructions on the recipe card and then pack everything in airtight containers and store in the fridge for up to 4 days.

to serve: Reheat in the microwave or on the stove.

Can I make this on the stove and/or in the oven?

Yes! The crockpot is mainly used for absorption and luckily we can roast in the oven using a Dutch oven. Simply brown the meat in the dutch oven on the stove, add in the rest of the ingredients, cover and transfer to the oven at 225 degrees for 4-6 hours or until the meat is very tender.

Like a pot roast? Try these other recipes:

The printable recipe card is below. If you make this amazing crock pot recipe, I would be grateful if you would give it a 1 star review. Great week friends! 🙂

A recipe for a crockpot roasted in a pot

This crockpot pot roast recipe is comfort food at its best! Vegetables, roast beef and a savory sauce cook together low and slow in a crock pot until it falls apart tender.

Instructions

Remove the roast from the refrigerator, open the wrap and dip in absorbent paper to remove any moisture. Allow to sit for 45 minutes to an hour to come to room temperature. Generously sprinkle with salt and pepper. Heat olive oil over medium-high heat. Brown roasts on all sides and transfer to crockpot.
Cover with beef consomme, beef broth, Worcestershire sauce, carrot, onion, garlic, thyme, bay leaves and salt and pepper if needed. Cover with a lid and cook for 4-6 hours on high. If your roast is on the smaller side, it will take less time to cook. If your roast is on the larger side, it will take longer to cook. Roasting is done when it is very soft.
Using a slotted spoon, remove the meat to a shallow bowl and set aside. Remove the carrot and onion and place on a serving plate. set aside. Pour cooking liquid through a fat separator. Discard the fat and measure out 2 cups of hot cooking liquid.
In a large bowl, mix butter and flour together until a smooth paste is formed. Pour the hot cooking liquids into the butter-flour mixture and stir to combine. The heat from the liquid should thicken it pretty quickly. Pour the mixture into the slow cooker and stir to create a sauce. Cover and cook for another 20 minutes or so.
While the sauce is heating, remove all excess fat from the meat and shred the rest. Throw back meat and carrots with sauce and serve. Or serve separately with a sauce on the side of the meat and carrots.

Remarks

Stove instructions: Brown the meat in the Dutch oven on the stove, add the rest of the ingredients, cover and transfer to the oven at 225 degrees for 4-6 hours or until the meat is very tender. Remove all the ingredients with a slotted spoon and transfer the cooking liquids to a fat separator. Discard the fat and pour 2 cups of cooking liquid back into the hot pot. Whisk in the butter and flour mixture to thicken the sauce. You can put on medium heat until the sauce thickens quickly. Remove the fat from the meat and grate the rest. Add meat and cooked vegetables back to the sauce and serve.

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Key word: Pot roast beef, slow cooker roast, slow cooker roast recipe, pot roast on Sunday

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