Easy Slow Cooker Pot Roast Recipe
There’s nothing quite like coming home to the smell of a slow cooker pot roast simmering away. This hearty, comforting meal is perfect for busy weeknights, chilly weekends, or family dinners when you want something easy but satisfying. If you’ve never made pot roast in the slow cooker before, this recipe is a great place to start. It uses a budget-friendly cut of beef and classic vegetables like potatoes and carrots, all cooked together in a rich, savory broth.
Prep time: 15 minutes
Cook time: 6–8 hours
Yields: 4–6 servings
Ingredients for Easy Slow Cooker Pot Roast
1.5–2 lb. beef London broil
2 tablespoons oil
3–4 carrots
3–4 russet potatoes (medium-sized)
1 tablespoon garlic, minced
2 cubes of beef bouillon
2 cups water
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon onion powder
1 tablespoon cornstarch
1 tablespoon water
Instructions for Slow Cooker Pot Roast
- Heat a skillet over medium-high heat and add the oil. Once hot, place the beef in the pan and sear for 1 minute on each side, just until browned. Set the meat aside.
- Cut the carrots and potatoes into 1-inch chunks. You can peel them if you prefer.
- While the beef is searing, dissolve the beef bouillon cubes in 2 cups of hot water to make your broth. Stir to combine.
- Add the carrots and potatoes to the bottom of the slow cooker. Place the seared beef on top of the vegetables.
- Sprinkle the salt, pepper, and onion powder over the top, then add the minced garlic and pour in the prepared broth.
- Cover and cook on low for 6–8 hours until the beef is tender and the vegetables are cooked through.
- Carefully remove the beef from the slow cooker and shred or chop into 4–6 portions.
- To make your gravy, drain the juices from the slow cooker into a pan. Whisk in 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Simmer until thickened, adding a little more water if needed.
- Plate the beef and vegetables, then drizzle with the homemade gravy.
Do You Have to Brown Your Roast Before Putting It in the Crock Pot?
Technically, no—but it’s highly recommended. Searing the beef before slow cooking adds flavor and helps seal in juices. It only takes a couple of minutes and makes a big difference in the final dish.
What Is the Best Liquid for Slow Cooker Pot Roast?
This recipe uses a simple broth made from the crockpot juices, cornstarch, and water, which works great and adds deep flavor. You can also use store-bought beef broth, or even add a splash of red wine or Worcestershire sauce to enrich the flavor even more.
Is It Better to Cook a Roast on High or Low in a Crock Pot?
It’s always better to cook pot roast on the low setting. Cooking low and slow allows the meat to become tender and juicy without drying out. The long cooking time breaks down the connective tissue in the meat, making it fall-apart tender.
When Should You Add Potatoes and Carrots to Pot Roast in a Crock Pot?
Add them at the beginning, right under the meat. Because they’re dense root vegetables, they can handle the full 6–8 hours of cooking without becoming too soft or mushy. Cutting them into larger chunks helps them hold their shape better.
This slow cooker pot roast recipe is the kind of meal that brings everyone to the table. It’s warm, filling, and easy to prepare ahead of time. Whether it’s your first time using a slow cooker or you’re just looking for a reliable dinner recipe, this one’s a keeper.
Easy Slow Cooker Pot Roast Recipe
This classic slow cooker pot roast is the ultimate comfort food—tender, juicy beef cooked low and slow with hearty vegetables. With just a few simple ingredients and minimal prep, this one-pot meal is perfect for busy weeknights or lazy Sundays. Just set it and forget it—your home will smell amazing, and dinner will be ready when you are.
Ingredients
- 1.5–2 lb. beef London broil
- 2 tablespoons oil
- 3–4 carrots
- 3–4 russet potatoes (medium-sized)
- 1 tablespoon garlic, minced
- 2 cubes beef bouillon
- 2 cups water
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Heat a skillet over medium-high heat and add the oil. Once hot, place the beef in the pan and sear for 1 minute on each side, just until browned. Set the meat aside.
- Cut the carrots and potatoes into 1-inch chunks. You can peel them if you prefer.
- While the beef is searing, dissolve the beef bouillon cubes in 2 cups of hot water to make your broth. Stir to combine.
- Add the carrots and potatoes to the bottom of the slow cooker. Place the seared beef on top of the vegetables.
- Sprinkle the salt, pepper, and onion powder over the top, then add the minced garlic and pour in the prepared broth.
- Cover and cook on low for 6–8 hours until the beef is tender and the vegetables are cooked through.
- Carefully remove the beef from the slow cooker and shred or chop into 4–6 portions.
- To make gravy, drain the juices from the slow cooker into a pan. Whisk in 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Simmer until thickened, adding a little more water if needed.
- Plate the beef and vegetables, then drizzle with the homemade gravy.
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