In the depths of winter (and sometimes other times!), we all need comfort food, a meal that makes us feel nourished and soothed. For my people, this often comes in the form of some sort of slow-cooked meat, like this crock pot roast. Talk about a Sunday dinner!

This simple pot roast recipe omits the pre-searing or browning of the meat before it is added to the crockpot. Sometimes, a recipe will call for that step, but while it can add some flavor and texture, it’s not strictly necessary. Here, you don’t have to brown the meat because the goal is not just a delicious dinner but a delicious dinner that is supremely easy on the cook (presumably you!).

This is a simple crockpot roast without any added vegetables. You could add cubed onions, celery, and carrots to the slow cooker if you want. They will become very soft and tender and add nice flavor to the meat.

Serve this crockpot pot roast alongside some robust sides such as Chili Crunch Brussels Sprouts, Cauliflower au Gratin, or Pasta with Broccoli Rabe. And potatoes are always amazing with pot roast! Try Perfect Mashed Potatoes, Roasted Potatoes, Funeral Potatoes, or Cheesy Potato Gratin.

Slow Cooker Pot Roast: Inexpensive, comforting, flavorful and tender, only 15 minutes for hands on time, and almost guaranteed leftovers.

Ingredients

• Garlic and onions – I am a huge proponent of fresh onions and garlic, but I also never sneer away from dried. The flavors and purposes are different to me. In this recipe, the dried alliums form the base of the rub and really infuse the meat with flavor. Then, the fresh add another pop of flavor to the sauce. You can use just one or the other in either or both cases (the onions and the garlic), but if you have the opportunity to employ both, you will be rewarded with a pot roast that is deeply layered with flavor.
• Dry red wine and beef broth – For flavor, tenderness, savoriness, and moisture.
• Tomato paste – For a touch of sweetness and acidity.
• Chuck roast – Chuck is the best cut of meat for a slow cooker pot roast. You can also use a bottom round roast or rump roast, but those will be leaner and not as juicy.

Variations

• The roast will release some liquid, so if you want less cooking juices at the end, you can reduce the amount of wine and broth to 1/2 cup each. I often use a mixture of wine and broth when cooking because I like the way the flavors of each build upon each other. You can also use all broth if you prefer.
• Add a tablespoon of Worcestershire sauce to the liquid for added depth of flavor.
• Add some cubed Yukon Gold potatoes during the last 4 hours of cooking.
• If you want to make this with a 3-pound roast, just cut all of the ingredients in half and set the slow cooker on low for 8 hours instead of 10. Feel free to check it at 7 hours; it may easily be done by then. Again, you can let it go an hour or so longer, and you can also hold it on warm for a couple of hours.

How to Make Slow Cooker Pot Roast

1. Prepare the roast: Mix the minced garlic, onion powder, garlic powder, salt, and pepper. Rub the blend over the entire outside of the roast.
2. Cook the roast: Place the wine, the beef broth, and tomato paste in the slow cooker. Add the roast and the chopped onion. Cook on low heat for 10 hours until the meat is fork-tender. Remove from the slow cooker and let sit for 15 minutes before slicing.

Best Slow Cooker Temperature for Pot Roast

I think it is better to cook a roast on low in a crockpot than on high heat for the most tender results. This roast may need 10 hours to become fall-apart tender, but it might be done as early as 8 hours. There is no harm in letting it cook for the full 10 hours, though, even if it is cooked through. You can even leave it on low for up to 12 hours total.

After it is cooked, you can leave it in the slow cooker on warm for another hour or two if that fits with your cooking and eating schedule.

Tips

You don’t have to add much liquid to the slow cooker when you cooking a roast. In this case, there is 1 cup of wine and 1 cup of beef broth, which provides lots of flavorful cooking juices to drizzle over the meat after it has rested and sliced.

The larger amount of liquid also gives you the ability to let the roast stay moist and tender in the slow cooker for a bit longer (see below) and not get overcooked or tough.

Storage and Leftovers

If you have leftovers (and you might with a 6-pound roast!), you are in luck. You can freeze them tightly wrapped for up to 6 months. Or store them in an airtight container for up to 5 days.

Or if you want to put them to use right away, you can shred them to make tacos (see this barbacoa beef recipe for a template of how to turn them into tacos), you can turn the beef into quesadillas or enchiladas, you can layer them between some tortillas and cheese for nachos. Replace the ground beef with shredded beef in this British Cottage Pie, or use it instead of ground beef in casseroles.

What to Serve With Pot Roast

Simple Butter-Roasted Sweet Potatoes

Dutch Oven Idaho Potatoes

Butternut Squash Casserole

More Slow Cooker Roast Recipes

• Slow Cooker Fall Apart Pork Butt with Brown Sugar, Garlic, and Herbs
• Slow Cooker Fall-Apart Braised Pork with Cabbage and Apples
• Slow Cooker Barbecue Pulled Pork Loin
• Simple Slow Cooker Turkey Breast