Slow Cooker Pot Roast Recipe

Really enjoyed this, my construction working fiance & his friends practically inhaled this! I did replace the water with beer and added a little beef boullion... my bloke was overjoyed to find a new way to get beer into his system and it gave it an amazing flavor! There were no leftovers at all.

Great recipe, but I browned the meat on all sides after seasoning the roast with Montreal Steak Seasoning prior to putting it in the slow cooker. This added great depth of flavor to the meat and the finished gravy. I omitted the potatoes from the slow cooker, and oven roasted them instead with olive oil, salt/pepper and whole garlic cloves during the last hour of cooking the roast. A crispy contrast to the luscious gravy. My family loved this meal!

I have cooked a lot of roast in my day and this is the ONLY time it has come out perfect! I didn't add any vegetables with it except for cutting an onion in half and setting it on top of the roast for the last 3 hours of cooking time. I made mashed potatoes and green beans separate, just don't like my potatoes to taste like anything except potatoes. I also whisked 2 teaspoons of cornstarch with 1/2 cup water and added to the au jus that I transfered to a sausepan. I boiled the au jus mixture for about 5 minutes, whisking often, for a wonderful brown gravy. I was tempted to not cook it as long as the recipe calls for, but please just let it cook and keep check on the liquid level. Roast cooked this way just melts in your mouth! Thanks for sharing your talent!

THIS IS AWESOME. Boyfriend and I couldn't believe it! I modified the recipe based on other people's comments. Everyone was saying to add Montreal Steak Seasoning, which I didn't have. So I looked it up and it's basically comprised of pepper, salt, and paprica. For the rub i combined 1 Tbsp each of kosher salt, crushed peppercorns (i crushed), and paprika. I also added about 1 tsp. of garlic powder. This I rubbed on the meat and sprayed a little olive oil over top. To the pot, i added 3 large chopped carrots, six or so small red potatoes (chopped), an onion, and half a container of small fresh mushrooms. Additionally, I added 2 bay leaves, about a tsp. of worshire sauce, and the onion soup mix along with the water. Didn't have celery. SUPER SPICE-A-RIFIC!!! Enjoy!

Very, very good--the only thing I did different is added a couple beef bouillon cubes and more water so that I could make lots of gravy. I even chopped up the left over roast put it back in the slow cooker and made a stew with it--it was great! Thank you Marie!

Absolutely amazing! I substituted the water for Burgundy Wine. I feel it’s what Jesus would do.😅 DELICIOUS!!

I made this pot roast recipe but added some extra steps for even more flavor, thanks to Chef ChatGPT’s suggestions! Here’s what I did: Marinade: I prepped a quick marinade and let the roast sit overnight to really deepen the flavor: ----- 1/4 cup olive oil- 1/4 cup Worcestershire sauce- 3 cloves garlic, minced- 1-2 tsp fresh rosemary (or 1/2 tsp dried)- 1 tsp black pepper- 1 tsp salt- ----- I rubbed this all over the roast, wrapped it, and refrigerated it overnight. ----- Vegetables: For the veggies (3 potatoes, 3 carrots, 1 celery stalk), I seasoned them with: ----- ½ teaspoon salt- ½ teaspoon black pepper- ¼ teaspoon garlic powder- ½ teaspoon dried thyme- ½ teaspoon dried rosemary- ¼ teaspoon paprika- ----- I tossed them with 1-2 tablespoons of olive oil and placed them around the roast in the pot. ----- Broth: I added 1 cup of beef stock along with 1 tablespoon Worcestershire sauce and 2 bay leaves for a boost of richness. ----- Onion Soup Mix: I used the onion soup mix on top of the roast as the original recipe calls for—it really adds a great savory punch! ----- The result? An ultra-flavorful, tender pot roast! Chef ChatGPT’s modifications really made a difference!

Followed the recipe mostly but in lieu of onion soup mix (i live with someone who has high blood pressure), I combined a cup of all purpose flour and added a teaspoon of onion powder, garlic salt, and paprika and dusted the pot roast with that then sautéed in on both sides until nicely browned in butter and avocado oil then I removed the roast to the crock then sautéed half a sliced Vidalia onion until lightly brown then topped meat this, added 4 dashes of Worcestershire sauce and some College Inn box mushroom au jus. This was at 11PM tonight - this will slow cook all night long driving my two Scottish terriers mad!

I tweaked this with 2 bay leaves and used College Inn beef broth in addition to the water. Next time I will use the beef broth instead of the water. This was finished cooking (a 2.53 lb. chuck roast) in about 5 hours on low in my crock pot. Next time definitely will use more carrots and celery. Also when I browned the meat, I liberally used salt and pepper and garlic powder. Really turned out well!!

No slow cooker so I made it in my 5 quart Dutch oven. We like I little tomato flavor so I added a 14.5 oz can of fire roasted tomatoes which I used to deglaze the pan after searing the roast. Put the roast on top of that and piled on the ingredients as per the recipe. I used beef broth intstead of water. Super delicious and the house smelled amazing all afternoon! Baked at 325F for about 5 hours.

This was a great recipe! Reading the tips from others was really helpful. I seasoned the meat and then seared it on all sides before marinating it in the slow cooker pot in the fridge with the veggies and some potatoes over night. I used onion powder, parsley, garlic pepper, salt, and pepper for seasoning. Also, I added a can of chicken stock, 2 cans of water, and some Worcestershire sauce for the marinade. I also threw in some minced garlic and one sliced onion. Another recipe told me I should put everything on the bottom of the slow cooker and the meat on top. I did that and cooked it on low for 10 hours. It was amazing and completely fell off the bone! The potatoes came out beautifully. I used five small Yukon golds and next time I would definitely make more and add another onion.

This was so easy and delicious! Adding it to our menu rotation!

Yup, just checking. That's the way I've done it since forever.

Made this and decided to use 2 cups of beef broth, which I thought was perfect given the amount of meat and vegetables in the crock pot. It left some of the juice at the bottom, so that I didn't have to worry about any of the left overs drying out. I made sure to season with more than just salt and pepper before searing the meat, to give it that extra flavor. Very filling and will be perfect for those cooler fall days!

i love a good easy pot roast

I added a can of Cream of Mushroom soup and water. It was very flavorful.

So easy, I barely followed the steps 😂

This recipe was delicious! I used beef broth instead of water. Too easy, and loved by the whole family.

Such a game changer in my kitchen.

this recipe is a keeper hands down. I did not change anything or add any other ingredients. Its delicious and easy to make . Thank you !! I use any type of Roast and cook on low for 8hrs. Always comes out perfect and very moist.