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Crockpot Pot Roast Recipe

Mom’s Slow Cooker Pot Roast with Potatoes

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  • Author: Elizabeth Rider
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 2-4 servings 1x
  • Category: Dinner
  • Method: Slow Cook
  • Cuisine: American

Description

Mom’s Crockpot Pot Roast with Potatoes is the ultimate cozy meal. It’s full of good nutrition, tender, juicy, and bursting with flavor. You’ll never want to try another pot roast recipe again.

Ingredients

Units Scale

  • 1 (3-5 pound) chuck roast (you can also use a brisket or top round cut)

  • 1 pound baby potatoes (or 2-3 large potatoes, I like to use yellow potatoes with the skin on)

  • 2–3 garlic cloves (skin on, or cut a whole head of garlic if you want extra garlic)

  • 1 onion (any color works)

  • 2–3 carrots

  • 2 ribs celery

  • 2 tablespoons fresh rosemary and/or thyme (or 2 teaspoons dried)

  • 1 dried bay leaf (or 2 fresh bay leaves)

  • 2 cups beef stock, chicken stock, or water (veggie stock works, too!)

  • 2–3 tablespoons balsamic vinegar (or 1/4 cup dry red wine, or 2 tablespoons red wine vinegar)

  • 1–2 tablespoons Kosher salt of fine-grain sea salt

  • 1–2 teaspoons freshly ground black pepper

Instructions

  1. Add the potatoes, veggies, and whole garlic cloves to your slow cooker (Crockpot).
  2. Place the roast on top and nestle it down into the veggies so that it’s mostly on top of the veggies and potatoes.
  3. Generously salt & pepper the roast and add some to the veggies, too. Aim for 1/2 teaspoon per pound of meat plus more for the veggies.
  4. Scatter the herb sprigs around the veggies (I leave them on the stems) and place some on top of the meat.
  5. Add 2-3 cups of stock or water to the veggies, until it touches and comes up a little bit on the sides of the roast. You may need more or less depending on the number of veggies and the size of your roast.
  6. Add 2-3 tablespoons of balsamic vinegar or 1/4 cup dry red wine to the pot with the liquid.
  7. Turn your slow cooker on high for 6-8 hours; cook until the roast is fork-tender. You can leave the slow cooker on the warm function for a few hours if needed once the pot roast is fork-tender.
  8. Leftovers will keep in the refrigerator, covered, for up to 3 days.

Notes

COOK TIME:

  • Smaller roasts (2-3 pounds) will cook in about 4-6 hours on high or 6-8 hours on low.
  • Medium roasts (4-5 pounds) will cook in about 4-6 hours on high or 6-8 hours on low.
  • Larger roasts (over 5 pounds) may take more than 8 hours.
  • Tip: if you’re short on time, I recommend cutting the roast into 2-4 large pieces before roasting; smaller pieces cook faster.

OVEN POT ROAST: What if I don’t have a slow cooker? You can cook your pot roast in a Dutch oven with a tight-fitting lid at 275 F on your oven. This way isn’t super energy efficient because it needs to cook for 6-8 hours, but you can do this if needed.

INSTANT POT POT ROAST: Alternatively, you can cook your pot roast with only the liquid in an Instant Pot on High Pressure for 50 minutes, then let the pressure naturally release for 25 minutes. Then, remove the roast and add the veggies and herbs. Pressure cook these separately for 5 minutes, then put everything back together.

Find it online: https://www.elizabethrider.com/crockpot-pot-roast/