American Pot Roast in a Slow Cooker

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The classic American pot roast dinner is one I will never tire of. It is a comfort meal that reminds me of my childhood. I’ve been eating this all my life, and I still make it at least two or three times a month – even in the summer! I know, call me crazy, but I just love it so much.

Of course, it tastes amazing…but the real reason why I love it? It only takes 10 minutes of prep and then you forget about it for the next 8 hours. Ahh, aren’t those the best meals? The meat is fall-apart tender and the rich gravy on top ties it all together. The perfect, cozy, and satisfying meal.

Another great thing about this recipe? It’s very forgiving. You can adjust things and make it your own if you would like. Add some more vegetables, use sweet potatoes, or use chicken broth if that’s all you have. It will still turn out well.

How to make an American pot roast in a slow cooker

I love making pot roast in a slow cooker because it is so hands-off and you can set it, and forget it. It’s always so nice when 4:00 in the afternoon and you know that dinner is already taken care of. Do you know that feeling?

The crockpot is a workhorse around here, I use it at least once, sometimes 3x a week. The meat always comes out so perfectly, even if you’re a beginner cook. It’s so easy, and it melts in your mouth. I have been making this recipe for a long time, and have perfected it over the years.

Ingredients needed:

• 3 lb beef roast (Chuck, Sirloin Tip, Oven)
• 3 cups beef bone broth or stock
• 3 cloves garlic, crushed
• 2 tbsp Worcestershire
• 1 tsp thyme
• 1 tsp oregano
• 2 tbsp grass-fed butter
• 1 yellow onion, sliced
• 4 russet or gold potatoes, cut into quarters
• 4-6 whole carrots
• 1 tsp dijon mustard
• 1/4 cup red wine (optional)
• Salt and pepper to taste
• 2-3 tbsp flour + 2 tbsp water, combined (for gravy)

Recipe steps:

1. Wash and prep your vegetables.
   
2. Brown the beef in a cast-iron skillet on medium-high heat for about 2-3 minutes on each side, or until a nice brown crust is formed. About halfway through add sliced onions to soften in the pan.
3. Add the browned meat, onions, and butter from the pan into the crockpot. Turn it on low.
4. Add the potatoes around the roast, then add the carrots and garlic on top.
5. Add thyme, oregano, salt, pepper, dijon mustard, worcestershire, red wine, and broth.
6. Put the lid on a cook on low for 8-10 hours. Try not to lift the lid during the cooking process.
7. After 8 hours, remove the roast to a bowl or cutting board. Cover with tinfoil and let rest for 5-10 minutes.
8. Time to make the gravy. There are two ways to do this, with flour or cornstarch.
   • Flour: In a small pot on the stovetop, add the remaining liquid from the bottom of the slow cooker. Add the flour and water slurry and mix together, turn it on medium and let the gravy thicken while continuing to stir. Let it simmer for about 2 minutes. Add more flour 1 tbsp at a time for a thicker gravy. You can customize it to your preference here.
   • Cornstarch: Make a cornstarch and water flurry with 2 tbsp cornstarch and 2 tbsp water, stir into liquid in the bottom of the slow-cooker. Put the lid on and turn to high. Do this about a half hour before you’re ready to eat. I prefer the flour method because I don’t think the gravy gets as thick with this method.
9. Slice or shred the roast while your gravy is simmering.
10. Serve and enjoy 🙂 

What meat should you use for an American pot roast?

You can use chuck, sirloin tip, oven, or any other similar beef cut. I have not noticed any difference with the end result of this recipe with either cut.

I aim for a roast that is about 3 lbs, which usually costs about $19 at my local grocery. Sometimes I will even cut the roast in half and freeze one half for later, it just depends on how I want to use the leftover beef that week.

Tips for cooking a great American pot roast

1. The biggest tip for cooking a great American pot roast is to brown the meat in butter first. It creates a really nice crust on the meat which locks in a lot of flavor and moisture. Mmm, it’s worth the extra effort for sure.
2. Always cook it low and slow, don’t try to rush it. I have learned the hard way that cooking a roast on high doesn’t turn out the best. The end product turns out to be tougher and dryer than when it’s cooked on low.
3. Don’t trim the fat before cooking. You want to keep the fat caps on and remove them at the end of cooking. This gives the roast a lot of flavors while it’s cooking.

Frequently Asked Questions

If you have some further questions about this meal, hopefully, I can answer some of them below.

How to reheat leftovers

Preheat your oven to 400 degrees F. Transfer leftovers to a glass baking dish and cover with tin foil. Heat for about 15 minutes or until hot.

Why is my pot roast tough?

Either it needs more time to cook, or you cooked it too fast on a high heat setting. I never cook a roast for under 8 hours. And I have learned the hard way that cooking on high makes for one tough cut of meat.

My roast is still half frozen, can I cook it in the slow cooker?

Yes, I have done it. I just let it go for about 2 hours longer. When my roast was half-frozen, I let it cook for 10 hours and the end result was phenomenal.

Do I have to brown the meat first?

No, you don’t have to. But I highly recommend NOT skipping this step. Browning the meat locks in a lot of flavors and also gives your meat a nice texture while trapping in the juices. This step is well worth the extra effort. (It doesn’t take long!)

What sides go with pot roast?

I serve the roast with either roasted potatoes or mashed potatoes. You can also serve it with roasted vegetables like asparagus or carrots, a side salad, and sourdough dinner rolls.

How to thicken gravy

To thicken pot roast gravy you can use flour or organic corn starch. I prefer flour.

What can I do with the leftover meat?

My favorite ways to use leftover pot roast meat are french dips, barbeque beef sandwiches, shredded beef enchiladas, or barbeque beef quesadillas.

Can I freeze leftover pot roast meat?

Yes, you absolutely can. I love freezing leftover meat because it makes a quick and easy meal in a pinch.

How to cut pot roast

Once I pull my roast out of the crockpot, I like to let it sit for 5 to 10 minutes before cutting/shredding. Then I usually just cut the beef into chunks or shred it completely if I’m using it for a sandwich.

Why is my meat dry?

If your pot roast is dry, it is probably overcooked.

How long do leftovers last in the fridge?

Pot roast leftovers last in the fridge for 3 days. I usually use the leftovers for french dips or barbeque beef sandwiches, or I freeze it the next day. It is really convenient to have shredded beef on hand. You can use it for the meals I mentioned above, tacos, enchiladas, burritos, and more!

American Pot Roast in a Slow Cooker

This classic American pot roast dinner is a classic comfort meals that hits the spot every time.

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Crock pot

Ingredients

  

1x2x3x

• 3 lb chuck roast or other roast cut
• 3 cups beef bone broth
• 3 cloves garlic
• 2 tbsp worchestshire
• 1 tsp thyme
• 1 tsp oregano
• 2 tbsp butter
• 1 yellow onion sliced
• 4 russet potatoes quartered
• 6 carrots
• 1 tsp dijon mustard
• 1/4 cup red wine optional
• salt & pepper to taste
• 2-3 tbsp flour + 2 tbsp water for gravy

Instructions

 

• Wash and prep your vegetables.
• Brown the beef in a cast-iron skillet on medium-high heat for about 2-3 minutes on each side, or until a nice brown crust is formed. About halfway through add sliced onions to soften in the pan.
• Add the browned meat, onions, and butter from the pan into the crockpot. Turn it on low.
• Add the potatoes around the roast, then add the carrots and garlic on top.
• Add thyme, oregano, salt, pepper, dijon mustard, worcestershire, red wine, and broth.
• Put the lid on a cook on low for 8-10 hours. Try not to lift the lid during the cooking process.
• After 8 hours, remove the roast to a bowl or cutting board. Cover with tinfoil and let rest for 5-10 minutes.
• Time to make the gravy. There are two ways to do this, with flour or cornstarch.

  Flour: In a small pot on the stovetop, add the remaining liquid from the bottom of the slow cooker. Add the flour and water slurry and mix together, turn it on medium and let the gravy thicken while continuing to stir. Let it simmer for about 2 minutes. Add more flour 1 tbsp at a time for a thicker gravy. You can customize it to your preference here.

  Cornstarch: Make a cornstarch and water flurry with 2 tbsp cornstarch and 2 tbsp water, stir into liquid in the bottom of the slow-cooker. Put the lid on and turn to high. Do this about a half hour before you’re ready to eat. I prefer the flour method because I don’t think the gravy gets as thick with this method.
• Slice or shred the roast while your gravy is simmering.
• Serve and enjoy!

Keyword crock pot, pot roast, roast, slow cooker

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I hope you give this recipe a try and love it! It’s a staple here and I will make this recipe for many, many years to come. If you gave it a try and loved it, I would appreciate it so much if you could give this recipe 5 stars. It really helps out our little homesteading family. Thank you. (:

If you loved this recipe, try these Pumpkin Spice Sourdough Discard Pancakes.