Looking for a deliciously hearty pot roast recipe that appeals to all palates? This simple Crock-Pot dish boasts a big flavor using just six ingredients. Enjoy a classic beef roast recipe that our community of home cooks comes back to again and again. Learn more about this mouthwatering roast recipe here, including how long to cook roast in the Crock-Pot and the best ways to serve it.
How to Make Pot Roast in a Slow Cooker
Making delicious and comforting pot roast is easier than you think. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe;
Begin by cutting yellow onions, potatoes, and celery into sizable pieces and placing them in the slow cooker. Add in the roast, bouillon cubes, and water before cooking. Once done, the roast will be fork-tender with an intensely savory flavor.
How Long to Cook Roast in the Slow Cooker
The cooking time for your pot roast will depend on your Crock-Pot's setting. A three-pound roast usually takes four to five hours to cook thoroughly. A lower, slower setting will take six to eight hours for the most tender finish. Using a bone-in cut will enhance flavor but extend the cooking time.
Choose a marbled cut of beef for the best results — the richness from the fat will create a luscious flavor that's enhanced by the low and slow crockpot method.
What to Serve With Pot Roast
This incredibly easy pot roast recipe works well with a range of side dishes. Pair it with buttery herb biscuits, rice pilaf, or a creamy squash casserole for a hearty and wholesome meal.
How to Store Cooked Pot Roast
Have leftovers you'd like to save for later? Cooked roast can be safely refrigerated in an airtight container for up to five days. Enjoy it cold or heated in the microwave or oven.
Freezing leftover pot roast is just as easy — simply place meat (and some juice for added flavor) in a freezer-safe bag. Squeeze out excess air and freeze for up to three months.
Allrecipes Community Tips and Praise
"Very easy recipe," says Magi. "I doctored it up with some fresh garlic and herbs. Last 15 minutes I threw in a can of mushrooms and the juice added to the gravy. This is a standby recipe forever."
"If you use a lean cut, it ends up too dry, shares reviewer baok. "You need to use a fatty cut like chuck roast for a slow, low temp cooking. Makes all the difference--ask your butcher for recommendations."
"First time using a crockpot and this was so easy!" raves Katie Jayne. "I added some spices to it following some other reviews and it was delicious."
Editorial contributions by Rai Mincey
Ingredients
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6 medium potatoes
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1 medium yellow onion
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2 stalks celery
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1 ½ cups baby carrots
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1 (3 pound) beef roast
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3 cubes beef bouillon
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½ cup water
Directions
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Gather ingredients.
![Overhead of potatoes, onions, celery, carrots, raw steak]()
Dotdash Meredith Food Studios
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Cut potatoes, onions, and celery into fairly large chunks; place in the bottom of a slow cooker along with baby carrots. Place roast on top of vegetables. Place 3 bouillon cubes randomly on top of the roast and pour in 1/2 cup water.
![Pot roast in crockpot on top of vegetables with bouillon cubes on top]()
Dotdash Meredith Food Studios
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Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
![Fully cooked pot roast in crockpot]()
Dotdash Meredith Food Studios
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Transfer roast to a platter. Remove vegetables using a slotted spoon and arrange them around the roast.
![overhead view of pot roast served on a platter with potatoes and carrots]()
DOTDASH MEREDITH FOOD STUDIOS
Recipe Tip
If you cook on Low for up to 8 hours, you may need to add a bit more water towards the end.
Nutrition Facts (per serving)
| 526 | Calories |
| 25g | Fat |
| 42g | Carbs |
| 32g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 526 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 10g | 50% |
| Cholesterol 103mg | 34% |
| Sodium 547mg | 24% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 6g | 22% |
| Total Sugars 5g | |
| Protein 32g | 63% |
| Vitamin C 45mg | 50% |
| Calcium 60mg | 5% |
| Iron 5mg | 29% |
| Potassium 1276mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
