Crock Pot Pot Roast & Vegetables Recipe

There’s something incredibly comforting about walking through the front door on a cold, blustery day and being greeted by the smell of a pot roast slowly simmering in my crock pot. It is exactly the kind of meal that reminds me of why I love to use my slow cooker to make dinner.

Meals are warm, hearty, effortless, and consistently delicious, no matter what time of year it is. However, like many recipes, many people who are cooking for one or two steer away from classic comfort food meals because they simply make too much.

This scaled-down version of a traditional roast is perfect for smaller households or anyone who wants a more manageable amount of leftovers without sacrificing the deep, slow-cooked flavor that defines a great pot roast.

This is the kind of dinner that practically cooks itself. With just a little prep in the morning, the slow cooker takes over the rest of the work.

By the time evening arrives, the meat is incredibly tender, the vegetables are perfectly infused with flavor, and the broth has transformed into a savory, spoonable sauce that tastes like it came from a cozy homestyle kitchen.

Meals like this make busy days easier and relaxing days even more enjoyable.

What Makes This Crock Pot Pot Roast So Good

The beauty of a good crock pot pot roast is how little effort it takes to develop such incredible flavor. The slow, gentle cooking breaks down the fibers of the meat, making it tender enough to shred with a fork.

The vegetables soak up the flavorful juices, creating a complete meal in one pot. But what takes this particular version to the next level is the combination of seasoning and technique.

Searing the beef before placing it in the crock pot is the first big step. It creates a caramelized crust that adds depth and keeps the meat juicy.

Rubbing Montreal Steak Seasoning onto the roast before searing adds a peppery, savory edge that enhances the already rich flavor of the chuck roast. It’s such a simple upgrade, but it makes a noticeable difference.

Another improvement is swapping the water for beef broth. Water adds moisture, but broth adds flavor – and that’s exactly what you want in a slow cooker roast.

Adding Worcestershire sauce helps amplify the natural richness of the beef while balancing the sweetness of the vegetables. By the time the roast finishes cooking, the broth is so delicious that you’ll want to spoon it directly over your meat, vegetables, and even your side dishes.

Crock Pot Pot Roast Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 2 pounds chuck roast*
• Salt and pepper, to taste
• 1 tablespoon Montreal Steak Seasoning
• 2 tablespoons olive oil
• ½ packet dry onion soup mix
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 2 cloves of garlic, peeled and chopped
• 2 carrots, chopped
• 2 potatoes, peeled and cubed
• ½ onion, chopped

When making crock pot pot roast, I always prefer a chuck roast because it becomes wonderfully tender during the long cooking process. Since this version is scaled down from a larger, more traditional recipe, it uses a two-pound roast instead of a full four-pound cut. It cooks beautifully in a standard 4 quart or 6 quart slow cooker without overwhelming your refrigerator with leftovers.

INSTRUCTIONS

To begin, season a 2-pound chuck roast with salt, pepper, and 1 tablespoon of Montreal Steak Seasoning.

Heating 2 tablespoons of olive oil in a large skillet, sear the roast on each side for about four minutes, or until a deep brown crust forms. This step is worth the extra few minutes because it adds tremendous flavor and helps seal in the juices.

Once the roast is seared, transfer it to the crock pot. Then sprinkle ½ packet of dry onion soup mix over the top.

Instead of adding water, pour 1 cup of beef broth around the sides of the roast, followed by 1 tablespoon of Worcestershire sauce. These liquids will cook with the meat and vegetables, turning into a rich, savory broth as everything slow-cooks.

Next, prepare the vegetables. Peel and chop 2 garlic cloves, chop 2 carrots, cube 2 potatoes, and dice ½ onion. Scatter the vegetables over the top of the roast.

As they cook, they’ll soften and soak in the seasoned broth, giving them incredible flavor. Cover the crock pot and cook on low for 8 to 10 hours, or until the roast falls apart easily when pulled with a fork.

This slow, gentle cooking time ensures the roast becomes melt-in-your-mouth tender while the vegetables become the perfect accompaniment. By the time dinner arrives, there’s hardly anything left to do but lift the roast from the slow cooker, spoon it onto plates, and ladle some of that savory broth over everything.

Tips for Getting the Best Results

One of the reasons crock pot pot roast has stayed popular for generations is because it’s hard to mess up. But there are a few helpful tips that make it even better.

Choosing the right cut of meat is the first step. Chuck roast is ideal because it naturally becomes tender when cooked slowly. Leaner cuts tend to dry out, but chuck roast becomes softer and more flavorful as it cooks.

Searing the roast before placing it into the crock pot is another essential step for maximum flavor. While you can technically skip it, the sear adds richness, aroma, and a deeper color to the finished dish.

Using beef broth instead of water is a small change that adds a big improvement to the flavor. The broth mixes with the onion soup mix, Worcestershire sauce, beef drippings, and vegetables, creating an incredibly delicious juice that’s perfect for spooning over everything.

And finally, patience is key. Cooking on low for a full 8 to 10 hours gives the roast the best texture. If you try to rush it by cooking on high, the meat won’t break down as gently, and you’ll miss out on that fall-apart tenderness that makes pot roast so satisfying.

What to Serve with Crock Pot Pot Roast

This dish is hearty and flavorful enough to serve on its own, but pairing it with simple side dishes can stretch the meal even further. Warm dinner rolls (like my No Yeast Dinner Rolls) are always a hit because they’re perfect for dipping into the broth.

A light salad with a tangy vinaigrette dressing can balance the richness of the roast. Steamed green beans or sautéed Brussels sprouts are great additions as well.

If you want a more comforting pairing, mashed potatoes or buttered egg noodles can help soak up every drop of that savory broth. Talk about the ultimate comfort food meal!

What To Make With Leftovers

Even with this smaller recipe you may have some leftovers. Luckily leftovers are just as delicious.

The shredded pot roast can be used in sandwiches, quesadillas, or even a homemade vegetable beef soup. The flavors deepen overnight, making the second day’s meal just as satisfying (if not more) as the first.

Enjoy! Mary

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