Do you have to brown a roast before putting it in the crockpot?

No, you don't have to do this step. However, we highly recommend it. This process only takes a few minutes and the sear helps add flavor, plus it keeps the inside of the meat juicy and tender.

Is it better to cook a roast on high or low in a crock pot?

If there is time, we definitely prefer to cook a pot roast on a low setting. That low and slow cooking process is the best way to keep everything fall-apart tender! If you don't have the time, the high setting will definitely do the job.

How long should I cook roast in the crock pot?

This depends on the heat setting and how large of a roast you are cooking. We used a 3 pound roast and on the low setting, it cooked for about 6-7 hours. If we used the high setting, it would take around 4 hours.

How to store leftover pot roast?

This recipe for slow cooker pot roast and gravy might even taste better the next day! There are just some recipes that make the best leftovers. Simply place this complete meal in an airtight container and store in the fridge for 3-4 days. Be sure to include the gravy to prevent anything from drying out.

Slow Cooker Pot Roast

Description

Slow Cooker Pot Roast Recipe – a flavorful, tender slow-cooked pot roast that is fall-apart delicious!

Ingredients

Scale

Pot Roast Seasoning:

1 tablespoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons garlic powder
1 1/2 teaspoons dried thyme leaves
1 1/2 teaspoons parsley flakes
1 teaspoon onion powder
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried marjoram

Pot Roast:

2–3lb chuck roast
2 tablespoons olive oil (or avocado oil)
1 small yellow onion, halved and quartered
3 medium carrots, peeled and cut into 1-inch chunks
3 stalks of celery, cut into 1-inch chunks
2 russet potatoes, cut into 1-inch pieces
1 tablespoon garlic, minced
2 bay leaves
1 cup beef broth
1/2 cup pomegranate juice
1 teaspoons balsamic vinegar
1 teaspoon red wine vinegar
2 tablespoons tomato paste
2 sprigs fresh rosemary
5–6 sprigs fresh thyme

Gravy:

Gluten-Free Option: 1 1/2 tablespoons cornstarch
Paleo/Whole30 Option: 2 tablespoons arrowroot powder + 2 tablespoons water

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Instructions

Combine Pot Roast Seasoning ingredients in a small bowl and set aside.
Tie the fresh rosemary and fresh thyme together with some cooking twine; set aside.
Cut-up the fresh veggies and potatoes, place in your crockpot along with the garlic, and bay leaves.
In a small mixing bowl combine the beef broth, pomegranate juice, balsamic vinegar, red wine vinegar, and tomato paste. Whisk to combine and set aside.
Rinse off chuck roast and place on a large plate or platter. Pat dry with a clean paper towel.
Take the Pot Roast Seasoning and rub all over the chuck roast, getting into every nook and cranny.
Bring a large cast iron skillet to medium-high heat and add olive oil.
Sear the chuck roast on all sides (2-3 minutes per side).
Place the seared chuck roast on top of the veggies in the slow cooker.
Pour the beef broth mixture over top and add in the herb bundle.
Cover & let cook on LOW 6-8 hours or on HIGH 4 hours.
Remove chuck roast and place on a large platter or plate. Using a slotted spoon remove the veggies and potatoes, placing them on the same plate. Cover with aluminum foil and set aside.
Gluten-Free Gravy: Using a glass measuring cup, scoop out 1/2 cup of the remaining broth and add the cornstarch to that measuring cup. Whisk until combined and thick; pour into the slow cooker and whisk to combine. Ensure the slow cooker is on HIGH and cover. Let sit 5-7 minutes. To thicken more, add additional cornstarch 1/2 tablespoon at a time.
Paleo/Whole30 Gravy: Combine 2 tablespoons water with 2 tablespoons arrowroot powder; whisk to combine. Pour into the slow cooker with the remaining broth and whisk to combine. Ensure the slow cooker is on HIGH and cover. Let sit 5-7 minutes. To thicken more, add additional arrowroot powder 1/2 tablespoon at a time.

Notes

Vegetables: Feel free to mix up your veggies if you want – parsnips are also great in this recipe!
Pomegranate Juice: If you aren’t concerned with Paleo/Whole30 feel free to use a dry red wine in place of the pomegranate juice (such as a merlot).
Balsamic Vinegar: If you are looking for a Whole30/Paleo balsamic vinegar, we love Primal Kitchen’s Balsamic Vinegar!
Kitchen Twine: Kitchen twine is sold in most grocery stores that have a kitchen section (such as Target, etc.), but here is a link to one if you need it!
High vs. Low: we prefer to cook this low and slow for 8 hours for best results, but the recipe will turn out great either way!

Nutrition

Serving Size: 6oz
Calories: 206
Sugar: 3.8 g
Sodium: 513.6 mg
Fat: 7.6 g
Carbohydrates: 14.7 g
Protein: 19.5 g
Cholesterol: 53.6 mg