Easy Crock Pot Roast Recipe

Embark on a delightful journey through time, savoring the heartwarming embrace of this Crock Pot Roast Recipe. With its melt-in-your-mouth tenderness, it's a flavorful ode to your grandma's kitchen, where cherished culinary traditions thrived. This all-in-one meal is the epitome of hassle-free weeknight dining, offering a treasure trove of delectable leftovers for conquering the following day.

Ingredients you'll need for Roast Beef Recipe in a Crockpot:

• Chuck Roast works great as it's a tougher and leaner cut of meat which is ideal for low and slow cooking. Also chuck roast has a lot of connective tissue that ultimately breaks down into collagen tenderizing the meat when it's cooked in a crockpot.
• The Rub - Garlic Cloves, Herb de Provence, Fresh Thyme and Rosemary, Ground Cumin, and Red Pepper Flakes. This rub is where a lot of the robust flavor comes from, not only for the meat but it permeates the veggies as well.
• Dry Red Wine. I went with a Cabernet Sauvignon because it has a deep, rich flavor that always pairs well with beef whether for cooking or drinking.
• Beef Stock. My preference is always "stock" over "broth." Stock is created from simmering animal bones over a long period of time which releases gelatin and produces a liquid that has a fuller mouthfeel and is richer in flavor than broth.
• Potatoes. I used small red new potatoes which are considered waxy potatoes. These are low in starch and high in moisture meaning they will hold their shape when cooked.
• Carrots, Onions, and Celery. When chopping these vegetables go with big chunks. They tend to cook down a little bit over time.

How to Cook A Slow Cooker Beef Roast with Potatoes and Carrots

• Generously Season with Salt and Pepper. Take the roast out of the refrigerator and generously season it with kosher salt and freshly ground pepper. Let it sit out for about an hour to come to room temperature.
• Tie the Roast. Tying the roast prevents the roast from spreading out while it cooks and helps it to cook evenly throughout.
• Sear it on every side. Use a large heavy-bottom skillet, a cast-iron one works great. Heat the skillet over medium-high heat and coat the bottom of the pan with avocado oil. Heat until the surface of the oil is shimmering then place the roast in the pan. Cook for at least one minute without moving the meat around. Do the same on each side and then remove the roast from the pan.

• Deglaze the Pan. Add the dry red wine to the hot pan and scrape off all the cooking residue. You don't want to leave any of those beautiful brown bits (which are called fonds) at the bottom of the pan.
• Add the Beef Stock. Once you've deglazed the pan, add the beef stock and stir. This will be your braising liquid. Pour the liquid over the aromatic vegetables (see below) before you place the roast on top.  Don't pour the liquid directly over the roast as all the herbs and spices will run off.

• Make the rub and apply it to the seared chuck roast. I used my hands and rubbed it all over the meat before I placed it in the crockpot over the aromatic vegetables. It's a little messy, but again well worth it.

• Add the First round of aromatic vegetables (onions with skins left on and celery stalks with leaves) and roast in the crock pot. This round goes in underneath the roast and cooks for about four hours before discarding them. 

• Cook this Slow Cooker Roast on Low. I used an eight-quart crockpot for this five-pound roast. If you're using a six-quart, you may want to choose a smaller roast and cut down a little on the vegetables.
• Remove the first round of vegetables. Carefully remove the roast onto a large plate. Then use a large slotted spoon to remove the onions and celery to discard them. Next, use a metal sieve and strain the liquid. 
• Add potatoes, carrots, celery, and onions. Add the potatoes, carrots, additional celery, and onions to the bottom of the crockpot. Pour the strained liquid over the vegetables and place the roast on top. This is about your halfway mark for slow-cooking this roast.
• Cook the roast on low for another four to five hours or until the vegetables are tender and the meat falls apart.

What are the Best Cuts of Meat for Slow Cooker Pot Roast?

Look for a well-marbled cut of beef with fat and a lot of connective tissue. These cuts of meat tend to be the best because when cooked low and slow, they become tender and full of flavor. Below are three of the ideal cuts for a crockpot roast.

• Chuck Roast: This is perhaps the most popular choice for slow cooking. It has a good balance of meat and fat, and the connective tissues break down during long cooking, making it tender and juicy.
• Brisket: Brisket is another excellent choice, known for its rich, beefy flavor. It's often used in barbecue and can benefit from slow cooking to become tender and succulent.
• Bottom Round Roast: This lean cut can be made tender and flavorful when slow-cooked. It's a good option if you prefer a leaner roast.

Do You have to Brown the Roast before Putting it in a CrockPot?

Searing is a fundamental step in creating a golden caramelized outer crust with the outcome of a truly flavorful roast. Although it's an additional measure, the end result is well worth the effort.

Can You Slow Cook a Beef Roast on High?

While cooking on high for four to six hours is an option, I prefer the low and slow method for a more tender and flavorful roast. Low and slow cooking gradually breaks down collagen for a more tender texture. High heat does not allow as much moisture retention, producing more of a dry roast. 

Can you make gravy from the liquid?

Most definitely. To make the gravy simply heat 8 tablespoons of butter over medium-high in a medium saucepan until it sizzles. Turn the heat down to medium and sprinkle in a heaping one-half cup of all-purpose flour while whisking. Continue whisking for a couple of minutes until there are no lumps. Add five or six cups of the pan drippings slowly and stir continually until it thickens.

What Can You serve with this Slow Cooker Beef Roast Recipe?

This roast recipe is an all-in-one complete meal that perfectly stands alone and is truly a convenient meal. You honestly do not have to serve it with any other side. But if you would like to, here are a couple of suggestions: 

• Homemade Dinner Rolls. A classic family recipe handed down through the generations. This Best Dinner Roll Recipe creates soft and fluffy bread with golden highlights.
• Sweet Homemade Cornbread. There's nothing like a piece of piping hot cornbread right out of the oven slathered with a mound of butter and drizzled honey.
• Homemade Dill Bread. Gorgeous golden brown loaves of old-fashioned dill bread served piping hot out of the oven, smothered with butter, and sprinkled with coarse sea salt.
• A Simple Side or Ceasar Salad

How to Store Leftovers

This Crock Pot Roast with potatoes and carrots can be stored in the refrigerator for up to five days. Let the roast sit out until it has cooled and place the beef and vegetables with its liquid in a large airtight container. 

How to Reheat Leftovers

• In the Crock Pot. When ready to serve, cook on the low setting for three to four hours until heated through.
• In the Oven. Preheat the oven to 325°F. Wrap the chuck roast and the vegetables in foil with a little bit of the juice drizzled over them. Place in the middle of the oven and heat for about 30 minutes or until it is heated through. 

Crock Pot Roast with potatoes and onions evokes feelings of family, home, and a comforting return to my roots. In the midst of a crazy world sometimes, we yearn for a taste of solace. It's a nostalgic recipe, a throwback to simpler, less chaotic times.

Looking for down-home cooking, check these recipes out.

Easy Crockpot Lasagna

Homemade Tomato Basil Soup

Spaghetti and Meatballs 

Homemade Chicken and Noodles 

Roasted Garlic Mashed Potatoes

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