15 minute slow cooker pot roast recipe

Aren’t you tired of trying to get a healthy meal on the table every day between soccer practice and piano lessons?  We know how it feels, which is why we’re so excited to offer you a quick pot roast recipe.

Slow Cooker Pot Roast is the classic, homestyle food made with basic, real ingredients, the ultimate comfort food! It’s a hearty, deliciously flavorful meal that’s sure to please even the pickiest of eaters.

Keys to making the best pot roast recipe 

• Our #1 tip is to set out the roast and let warm to room temperature, pat dry, coat with olive oil and season all over with salt and pepper.

• The #1 difference in flavor is to use fresh herbs from the garden.  In our opinion, it is worth the splurge and flavor to use fresh herbs.  While dried herbs, onion and garlic powder are easy they should only be substituted out of season.

• Use organic produce, while more costly they are more nutrient dense and taste like a vegetable.

What is the Ideal Cut of Meat?

Cooked low and slow, all cuts of grass fed roast will turn out tender and an excellenting eating experience for the pickiest of eaters.  From our experience there is minimal difference from a chuck, shoulder, or sirloin tip roast.  Our advice is get what is on sale to make a pot roast recipe or pick up your favorite cut from Grace’s Grass Fed, click the link below.

Grass Fed Chuck, Shoulder, or Sirloin Tip Roast, SHOP NOW!

Can I Cook on High Heat?

Some might think they can cheat when short on time switching the slow cooker to high heat for a couple hours.  While it won’t ruin dinner from our experience the low and slow method produces perfectly tender grassfed meat and soft vegetables.  Why push what works, sit back and enjoy the aroma while it cooks.

Do you have a left over ½ a cup of red wine?

If so, add it to the beef broth.  The alcohol will cook off and intensify the flavor profile in the meat.  While this is not critical to a perfect recipe it can be used as an excellent change of pace.

What should you serve with Crock Pot Roast Recipe?

The easy answer is nothing but we prefer a slice of sourdough toast, buttered and lightly seasoned with a garlic salt.  This is the perfect combination that will lather up any leftover broth at the bottom of your plate.

Simple ingredients yet layers of rich, satisfying flavor.

• 1 1/2 Tbsp olive oil
• 1 (2-3 lb) Chuck, Arm or Sirloin Tip Roast
• Salt and freshly ground black pepper
• 2.5 lbs small yukon gold or red potatoes, washed and left whole
• 2 medium yellow onions, peeled and quartered
• 5 garlic cloves, minced (1 1/2 Tbsp)**
• 5 medium carrots (about 1 lb), peeled and cut into thirds*
• 1 1/2 cups cup beef or bone broth
• 2 tsp Worcestershire sauce
• 1 Tbsp minced fresh thyme**
• 1 Tbsp minced fresh rosemary**
• 2 Tbsp chopped fresh parsley**

Instructions for Slow Cooker Pot Roast Recipe

1.  Set out roast and let warm to near room temperature. Dab roast dry with paper towels, coat with olive oil then season all over with salt and pepper.  Tip: Do this in the bottom of the crock pot to minimize the mess while seasoning the bottom of the crock pot.

2.  Layer in order on top of the roast; the potatoes first, followed by garlic and onion, then finally carrots.

3.  Pour evenly a mixture of beef broth, worcestershire, thyme and rosemary.  Then season as desired with salt and pepper.

4.  Cover the slow cooker and cook on low heat until roast and vegetables are tender, about 8 – 9 hours.

5.  Remove roast and vegetables, shred roast (discard fat) and cut potatoes into quarters if desired.

6.  There should be approximately 2 cups of liquid, if you need more stir in a little more beef broth to reach the correct amount.***

7.  Plate roast and vegetables, pour broth over the top and sprinkle with parsley.

Notes

*Thicker carrots will work better here as they won’t get mushy with the long cook time.  If you are short on time, buy a one pound bag of baby organic carrots.  The organic taste much better, make sure they aren’t the pencil thin ones or they will get too soft.

**If fresh herbs are out of season, dried herbs are ok but cut to ⅓ of the listed amounts in the recipe.

*** If you desire to thicken the broth and make a gravy, pour broth from the slow cooker into a small saucepan. Heat over medium-high heat. Whisk 2 ½ Tbsp cornstarch with 3 Tbsp beef broth then pour into the saucepan. Bring to a simmer, stirring constantly, let simmer for 30 – 60 seconds.

We’ve been making slow cooker pot roast for as long as we have been married. There is a reason we run out of roast before hamburger but don’t trust our word give the pot roast recipe a try.  We hope you enjoy the easy meal prep as much as we do.