Slow Cooker Roast

 

The easiest and best slow cooker pot roast with potatoes and carrots ohsweetbasil.com insta pot, crock pot, pressure cooker

 

Tell me that you are pro slow cooker like we are. It’s not just a winter thing either, we love using a slow cooker all year round. In fact, especially lately I feel like I’m trying to find all new ways to make my recipes in a slow cooker just because it makes my life so easy. Like our 3 ingredient roast which is crazy good,  or our slow cooker whole roasted chicken which goes bonkers on pinterest. I’m even seeing desserts pop up everywhere and I totally want to try that myself. Have you made a slow cooker dessert? I’d love for you to leave a link or recipe for me to try if you know of a great one. In the meantime let’s bust out our easy slow cooker roast recipe.

 

The easiest and best slow cooker pot roast with potatoes and carrots ohsweetbasil.com insta pot, crock pot, pressure cooker

 

There’s a big fact rumor about browning a roast and I used to believe it as well. In fact, I may have even misled others on this blog, although I don’t know if I did, but just to be safe, sorry about that! Anyway, browning a roast actually does NOT lock in the juices as so many previously thought, it just adds a little caramlized flavor to the meat and whatever veggies you are using. Cade likes the meat browned, but prefers the veggies, at least in this recipe to just be added to the crock pot. Which is fine, just less work for me.

 

The easiest and best slow cooker pot roast with potatoes and carrots ohsweetbasil.com insta pot, crock pot, pressure cooker

 

I am a big believer in a juicy roast too. I know a lot of people make a roast and slice it up to serve but I like mine so tender the meat just falls apart versus being able to slice it. I think it tastes best that way as I get that full flavor of the meat and it’s juices. We love to serve ours with my great grandma’s chili sauce which unfortunately is the only family recipe that we keep secret. Don’t even get me started, I truly am a big believer in sharing recipes, trust me. I just have to keep this one a secret to honor my family’s wishes. Maybe one day…

 

Can A Crock Pot Be Used Instead Of A Slow Cooker?

Crock-Pots and slow cookers are interchangeable.

They cook in much the same way.

 

How Long Will Beef Roast Keep In The Refrigerator?

Raw roasts, steaks, and chops (beef, veal, lamb, and pork) will keep 3 to 5 days in the refrigerator.

Cooked meat, poultry, and seafood can be kept in the refrigerator for 3 to 4 days.

 

Can Roast Be Eaten With Pink Center?

It is safe to eat beef roast cooked rare-medium rare.

 

Slow Cooker Roast

The easiest and best slow cooker pot roast with potatoes and carrots ohsweetbasil.com
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4 from 3 votes

Slow Cooker Roast

Prep Time5 mins
Cook Time8 hrs
Additional Time10 mins
Total Time8 hrs 15 mins
Course: 100 + BEST Easy Beef Recipes for Dinner
Keyword: pot roast, roast, slow cooker
Servings: 6 -8 servings
Calories: 415kcal
Author: Sweet Basil

Ingredients

  • 1 3-4 lb beef chuck roast
  • 2 teaspoons olive oil
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoon Italian seasoning
  • 2 tablespoons butter unsalted
  • 1 15 ounce can of beef broth, low sodium
  • 4 russet potatoes
  • 2-3 cups baby carrots

Instructions

  • Heat a large skillet over medium high heat and add the oil.
  • Brown each side of the meat and then sprinkle the salt and italian seasoning all over, place into the slow cooker.
  • Chop the potatoes into 2" chunks and sprinkle around the roast with the carrots.
  • Pour in the beef broth and place the butter on top.
  • Cook for 8 hours on low.
  • Use the juices as an au jus or heat in a pan and whisk in corn starch to thicken into a gravy.

Nutrition

Serving: 1g | Calories: 415kcal | Carbohydrates: 25.9g | Protein: 45.6g | Cholesterol: 134.6mg | Fiber: 3g | Sugar: 2.6g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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10 comments on “Slow Cooker Roast”

  1. I just came across your website and I am hooked!! Thank you so much for sharing your delicious recipes!!

  2. I see that you add the potatoes and carrots at the same time you put the roast in. Then you cook them on low for 8 hours. Don’t the potatoes and carrots get mushy, cooking so long?


  3. I agree-falling apart pot roast is the best! yours looks like what I want to eat every night!

  4. This looks PERFECT to me! And thanks for clearing up the myth about browning. It is definitely not necessary for locking in juices, but the maillard reaction is what gives the beef a flavor that it doesn’t have on its own. I like my roasts both ways–browned or not 🙂 Happy Holidays to you!

  5. I just LOVE roast and veggies! LOVE!!!

  6. This is a perfect comfort classic!!!