Have you been enjoying our October Slow Cooker Takeover? So far, we’ve shared recipes for caramel-dipped apples and butternut squash soup, given away two slow cooker gift baskets and our #HBSlowCookerClub contest has been popular on Facebook as people vote for their favorite recipes. Speaking of the best slow cooker recipes, did you know that our most viewed recipe of all time on HamiltonBeach.com is for our Beef Pot Roast? It’s no surprise, as pot roast is an all-American classic, much like baseball and apple pie. 

Slow Cooker Beef Pot Roast from Everyday Good Thinking, the official blog of @HamiltonBeach Slow Cooker Beef Pot Roast from Everyday Good Thinking, the official blog of @HamiltonBeach

Beef Pot Roast

Make this delicious and hearty beef pot roast in any 5-6 Quart Slow Cooker. Garnish with fresh herbs and serve your family this easy dinner that will be loved by everyone.
3 to 4-pound chuck pot roast
1 teaspoon salt
1/4 teaspoon pepper
3 to 4 medium potatoes, quartered
3 to 4 carrots, cut into 2-inch pieces
2 medium onions, quartered
1/2 cup beef broth
Sprinkle roast with salt and pepper.
Place half of vegetables in bottom of slow cooker crock, top with roast, then add remaining vegetables and liquid.
Cover and cook 5 hours on HIGH or 8 hours on LOW.
Half of a 1 lb. bag of baby carrots can be used instead of 3-4 medium carrots. A long cooking time in moist heat will tenderize a tougher cut of meat. Therefore, using a lower-priced cut, such as chuck, is economical as well as delicious.
Everyday Good Thinking http://everydaygoodthinking.com/

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494 thoughts on “Best of the Best Slow Cooker Pot Roast

    1. Kristel Poole Post author

      Hi, Larry, thanks for your comment! If you’d like your remaining sauce to be a little thicker after your pot roast has finished cooking, simply separate all the cooked ingredients and transfer the liquid to a sauce pot. Over medium-high heat on a stove, reduce the sauce until it’s the consistency you desire. Of, if you’d like, you can add cornstarch to thicken. Hope this helps you achieve the gravy texture you’re looking for, Larry. Thanks again for visiting our blog!

    2. Camille

      I add a can of Campbell’s cream of mushroom shop to this and it makes it’s own gravy. If it is too thin add a little corn starch blended in cold water to thicken.

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  2. Mercedes Ly

    Hi, my pot roast is in the crockpot not and looks nothing like the picture.. It’s not tender or dark.. What am I doing wrong?

    1. Kristel Poole Post author

      Hi Mercedes, thanks for your comment. How long did the pot roast cook? It may not be done yet. Please let us know so we can help you better. Thanks so much!

  3. Chloe

    I followed the recipe, but my pot roast isn’t tender and didn’t fall apart. This is the second time this has happened. Any ideas on what I should do?

    1. Kristel Poole Post author

      Hi Chloe, thanks for commenting! There are many factors that could go into this situation. Some questions I’d ask to start would be: how big was your roast? did you use the exact same cut of roast? did you cook the roast on HIGH or LOW setting? did you add the vegetables to the crock before or after the meat? Sometimes, even a small difference in a recipe can make for a change in outcome. Let us know if you can think of any minor differences, and we’ll be glad to help. Thanks!

  4. yael

    any recommendations for herbs? I know that it’s a preference thing, but what typically works with this combination? thanks!

    1. Kristel Poole Post author

      Great question, Yael! A classic beef pot roast lends itself well to most herbs, especially thyme. Sage and rosemary are also good choices, and parsley is a crowd-pleasing garnish.

    1. Kristel Poole Post author

      Hi Lori, what a great question! No, you don’t have to cover the meat with liquid when you make pot roast. Happy cooking!


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