Slow Cooker Pot Roast

I have a household full of hungry boys (four of them, plus my husband), so hearty crockpot dinners are something I add to my weekly meal plan all the time. This beef pot roast has quickly become a family favorite, especially in the winter when the weather is cold. In fact, I’d go so far as to say it’s the best pot roast I’ve ever tasted. And, unlike traditional roasts that require hours on the stove, my version cooks long and slow in the crockpot. That means I can just toss all the ingredients together in the morning and then have a delicious, savory meal with ease. 

Health Benefits

The use of beef roast makes this crockpot pot roast an excellent source of quality protein, B vitamins, and iron. The veggies add fiber, vitamins, minerals, such as vitamin C, vitamin A, and vitamin B6. And the beef and olive oil (or avocado oil) chip in to provide good-for-me fats that make it easier for my body to absorb the fat-soluble vitamins. This all means I’m getting a great nutrition bang for my buck, here. 

Ingredient Highlight: Beef Chuck Roast

Not only is chuck roast typically a more affordable cut of meat, but it’s also a great source of protein and iron. For instance, around 3 ounces of beef chuck roast provides 22 grams of protein per 3 ounces and nearly half the recommended daily intake for iron. Chuck roast is also a good source of minerals, including calcium, magnesium, phosphorus, and potassium.

For the best results, I recommend looking for high-quality red meat that is grass-fed. For chuck roast in particular, I always try to look for cuts that are fairly uniform in size with nice marbling throughout. The marbling in the meat is fat that melts down as it cooks, making the roast juicy, flavorful, and pull-apart tender.

How To Serve

I sometimes serve this recipe on its own, finding it plenty filling as it provides protein, carbohydrates, fats, and fiber. However, when we’ve eaten all of the potatoes and carrots, and I just have some of the beef and gravy leftover, I’ll pair it with our Instant Pot jasmine rice, Instant Pot brown rice, or Instant Pot mashed potatoes.

To add some green to the plate, I might make some sautéed asparagus, green beans, or air fryer Brussels sprouts.

How To Store

Personally, I think this crock pot roast recipe tastes even better the next day once the flavors really have time to sink in. I store leftovers in a covered airtight container in the refrigerator for up to 4 days. I always store the cooked gravy in a separate container and reheat it on the stovetop (although you could heat it in the microwave if you’re in a hurry).

To freeze, store the cooked beef and gravy together (without the vegetables) in a freezer-safe container or heavy-duty bag for up to 3 months. I don’t recommend freezing the veggies as they tend to become a bit mushy. Thaw the frozen meat and gravy in the fridge overnight, and then reheat it in the microwave or in a pot on the stovetop over low heat.

More Recipes To Try

Crockpot Beef Tips with Gravy

My Easy Crock Pot Pork Roast Recipe With Potatoes and Carrots

Crockpot BBQ Beef (Healthy and Whole30)

Crockpot Pulled Pork with Honey-Mustard BBQ Sauce

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Slow Cooker Pot Roast Recipe

This savory crockpot pot roast recipe combines tender beef chuck roast and veggies. Finish it with an optional homemade gravy that’s made right from the crockpot liquid. It’s a hearty, fuss-free meal that’s hits the spot for busy weeknights and meal prep sessions. 

Prep: 15 minsCook: 8 hours (low) or 6 hours (high)Total: 6 hours, 15 mins

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Servings: 6–8 servings 1x

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Ingredients

• 2 teaspoons olive oil or avocado oil
• 2 ½– to 3-lb beef chuck roast
• 1 large yellow onion, cut into ½-inch thick slices 
• 1 teaspoon fine salt, plus more to taste
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 6–7 garlic cloves, minced
• 24 ounces baby yellow potatoes (cut any larger ones in half)
• 1 lb carrots, peeled and cut into 2– to 3-inch pieces (can use baby carrots)
• 2 cups low-sodium beef broth (may use chicken broth)
• Optional for gravy: 2 tablespoons cornstarch and 3 tablespoons water

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Instructions

1. In a large heavy skillet over medium-high heat, add the oil, swirling to coat the bottom of skillet. Once hot, place the roast in skillet and cook for 3-4 minutes on each side to sear it. 
2. Place the sliced onions in the bottom of the slow cooker. Place the roast on top of the onions in the slow cooker. Sprinkle the salt, pepper, thyme, and minced garlic over top of the roast, rubbing it into the top and sides.
3. Add the potatoes and carrots around the outside of the roast. Pour the broth over the vegetables. 
4. Place the lid on the slow cooker and cook for 8-10 hours on low, or for 6-7 hours on high.
5. Remove the meat to a large platter, rimmed sheet pan, or cutting board. Use two forks to shred or pull the meat apart into pieces. Serve the shredded meat with the cooked onions, potatoes, and carrots.
6. To make the optional gravy: Transfer about 1 ½ cups of the liquid from the slow cooker to a small saucepan over medium-high heat. 
7. In a small dish, stir together 3 tablespoons of water with 2 tablespoons of cornstarch until a smooth milky liquid forms (this is called a slurry). 
8. Slowly stir the slurry into the liquid in the saucepan. Bring to a boil, then reduce the heat to maintain a simmer. Whisk continuously until thickened, 2-3 minutes. 
9. Remove the gravy from the heat and season with salt and pepper to taste. Serve gravy over the beef and vegetables.

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Notes

For a Paleo or Whole30-friendly option, use arrowroot powder or tapioca starch in place of the cornstarch.

Nutrition Information

• Serving Size: 1/8 of beef and vegetables
• Calories: 329
• Fat: 9 g
• (Sat Fat: 3 g)
• Sodium: 478 mg
• Carbohydrate: 22 g
• (Fiber: 4 g
• Sugar: 5 g)
• Protein: 37 g
• Cholesterol: 100 mg

Dietary

Dairy-FreeEgg-FreeGluten-freeGrain-FreeNut-free

© The Real Food Dietitians

Recipe By: Ana Ankeny

The photos in this post were taken by Megan McKeehan.

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