This simple recipe for perfect pot roast in the slow cooker is my go-to recipe for Sunday dinners. And that gravy! Oh my, it is a game-changer.

Ok, and then technically I probably shouldn't exist calling this "pot roast" since it'southward a no-fuss slow cooker recipe, but erstwhile habits are hard to break, especially since I've been calling slow cooker roast dinner "pot roast" for almost four decades at present.

Top view of mashed potatoes, carrots, and roast covered with gravy.

I grew up eating pot roast, mashed potatoes, and gravy nigh every Dominicus. The simply exceptions were when my dad was out of town and nosotros'd consume caramel popcorn instead, and that one time when my mom decided to modify things up and brand pork chops.

We all freaked out (spoiled kids that nosotros were) and alleged that pork chops were not allowed on pot roast Sundays.

Now that I'm a real, live grown-up with a family of my own, we don't consume pot roast every Dominicus like I did growing up.

It'due south not for a lack of good feelings. We honey information technology! Just I but have besides many recipes to make before I dice, and I can't dedicate 52 of my yearly meals to the same thing.

Top view of a pot roast sliced up with cooked carrots and potatoes around it.

Last year, afterward raising our own meat for the first time and experiencing the flavorful, deliciousness, I fell in love with pot roast all over again.

Nosotros've been eating information technology more frequently. It's definitely in my kids' top ten requested meals, although I'm good at redirecting those recipe requests thank you to the aforementioned recipe conundrum I confront every day of my life.

After taking a few notes from my mom's tried-and-true recipe along with a few changes of my own, I can definitely say this is our go-to perfect pot roast recipe.

Information technology's simple thanks to the almighty boring cooker; the simply way I make information technology, in fact! I've made it once or twice in my bandage fe Dutch oven and it was dry and not neat, so I stick with the tedious cooker for pot roast. Always and forever.

A plate of pot roast with gravy, mashed potatoes, and carrots.

I know many of you (myself included at times) do a little eye rolling at having to brownish meat earlier information technology heads to the slow cooker, only I highly encourage y'all to just grin and behave it for this recipe.

That quick step adds tons of season – both to the meat and to the juices that follow the roast into the crockpot. You lot want the perfect pot roast, right?

Can I confess that every bit much every bit I love the tender, fall-apart pieces of beef, hands-down, my favorite function of a expert pot roast is the carrots.

I can't get plenty of them! In fact, my family fights over them. The season is out-of-this-world delicious.

The only recipe that's ever come up close is the roasted carrots recipe I included in my eCookbook. Simply still, you can't beat pot roast carrots.

And that gravy, oh the gravy, it gives the carrots a run for their money. Honest to goodness, that ridiculously silky and flavorful gravy might exist the best gravy in the history of ever thanks to the low and slow simmer activeness and the quick and simple mode it's made once the roast is done cooking.

I've fabricated pot roast gravy a lot of different ways, but nix beats this gravy. Nothing.

A white plate with a cooked beef roast in the middle and cooked carrots and potatoes all around it.

A quick note about type of meat: I've made this ho-hum cooker perfect pot roast with many unlike types of roast, and chuck roast wins every time.

Rump roast can work in a compression, but try for chuck roast if you tin can. Bonus: it's usually 1 of the cheaper types of beef.

And there you lot go! Perfect pot roast. If anything, make it to experience the deliciousness of the carrots and gravy, and actually, the meat is pretty spectacular, as well.

Of course, what's pot roast without mashed potatoes? If yous demand a stellar mashed potato recipe, here'due south my favorite Roasted Garlic and Parmesan Mashed Potatoes. Omit the parm if yous aren't feeling it with the pot roast. Of course, I am e'er feeling the Parmesan love.

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Perfect Pot Roast and Gravy

Yield: 8 servings

Prep Time: 15 mins

Melt Time: eight hrs

Full Time: 8 hrs xv mins

Roast:

  • 3 to five pound chuck roast, trimmed of actress fat
  • Coarse kosher common salt and pepper
  • two tablespoons olive oil
  • 1 to two large yellow onions, sliced in thick rings
  • three cloves garlic, smashed
  • 1 (viii-ounce) tin tomato sauce
  • iii cups depression-sodium beefiness goop
  • 2 tablespoons Worcestershire sauce
  • ¼ teaspoon allspice
  • ¼ teaspoon dried thyme
  • ½ to ane teaspoon coarse kosher common salt
  • ¼ to ½ teaspoon blackness pepper
  • i bay leafage
  • 6 to 7 big carrots, peeled and cut into 2- or 3-inch pieces

Gravy:

  • half-dozen tablespoons butter
  • ½ cup all-purpose flour
  • iii to 4 cups juices/drippings from roast

  • Season the roast on all sides with a few pinches of table salt and pepper.

  • Heat the olive oil in a large skillet over medium-high heat until hot and rippling. Add the roast, and brownish on all sides, about 1-2 minutes per side.

  • Place the onions in the lesser of a vii-or eight-quart slow cooker, toss the smashed garlic on top, and transfer the roast to sit down on elevation of the onions and garlic.

  • In the same skillet, reduce the oestrus to medium and add the tomato sauce, scraping up the yummy browned bits from the lesser of the skillet. Add the beef broth, Worcestershire sauce, allspice, thyme, salt and pepper (apply less salt and pepper if you used regular beefiness broth and not depression-sodium). Add the bay leafage.

  • Cascade the mixture over the roast. All ho-hum cooker sizes are different merely it helps if the meat is mostly covered with liquid (or at least the liquid comes up nearly to the superlative of the meat).

  • Nestle the carrots around the roast.

  • Encompass and cook on depression eight-nine hours until the meat is very tender.

  • Transfer the meat, carrots, and onions to a platter and tent with foil.

  • Remove the bay leaf and pour the drippings/juice from the tiresome cooker into a large measuring loving cup (or into a fat separator if you want to pour off excess fatty).

  • For the gravy, melt the butter in a medium pot until sizzling. Stir in the flour and melt for thirty seconds or so. Whisking vigorously and constantly (no lumps in our gravy!), gradually add 3 to four cups of the pot roast juices, until the desired consistency of gravy is reached.

  • Go on stirring quickly while the gravy comes to a simmer. Allow information technology cook for 1-2 minutes. Season to gustatory modality with additional salt and pepper, if needed.

  • Serve immediately with the pot roast and vegetables (and mashed potatoes, of grade!).

Allspice: I know the allspice might seem a little foreign hither, simply it is one of the keys to accented deliciousness. It's non overpowering – just a perfect addition to residual the flavors.

Roast: every bit I mentioned in the mail service, chuck roast is the best cut of meat for pot roast; rump roast would be a close second.

Table salt: I mention this in the recipe, just take intendance with the common salt and pepper if yous are using regular beef broth and not low-sodium. All brands differ in salt content; information technology's better to table salt later than have it too salty from the beginning.

Serving: 1 Serving , Calories: 587 kcal , Carbohydrates: 15 k , Poly peptide: 47 g , Fat: 38 g , Saturated Fat: 17 g , Cholesterol: 179 mg , Sodium: 792 mg , Fiber: 2 yard , Saccharide: five grand

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Recipe Source: from Mel's Kitchen Cafe (cheers to my friend Amy W. for long ago giving me the tip near allspice – yum!)

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