Simple Slow Cooker Pot Roast is simple but amazing. It is comfort food that will feed your soul (and stomach) and will leave you full and happy! A tender juicy chuck roast, slow cooked to perfection, with potatoes, carrots and fresh cut green beans! Use the drippings to make the best Pot Roast Gravy to serve with your roast and veggies!Jump to Recipe
Sundays are usually the one day of the week that we will cook a pot roast in our slow cooker. I love how easy it is! I have another Sunday Roast recipe that we really like, but my boys much prefer the simplicity of the flavors in this recipe. My Sunday Roast (the other recipe) has many different seasonings that are amazing. My other recipe blends a steak seasoning rub together with rosemary, thyme and some kosher salt. With the rosemary and thyme the meat takes on an earthy flavor that makes the meat taste amazing. My boys eat it and like it, but they prefer things more simple. So I came with a SIMPLE recipe for a pot roast- and they LOVE IT!
Simple Seasonings for Simple Slow Cooker Pot Roast
So you are wondering what the simple ingredients are, right? It really doesn’t get more simple. I make a rub with kosher salt, black pepper, garlic salt and onion powder. SIMPLE!!! The flavor this simple rub gives the pot roast is unbelievable! It doesn’t over-power the meat or try and change the flavor, it just compliments the pot roast and the meat is melt-in-your-mouth amazing! The drippings make an out-of-this-world rich gravy that when served, make the roast and veggies amazing!
Searing the Pot Roast
To sear or not to sear? The answer, for me, is always to sear! Searing the meat will lock in flavor so the meat ends up being juicy and tender. Now, you will still have a delicious roast if you skip this step…and if you don’t have time, skip it! But try it just once, and I promise you will notice a difference.
To sear the roast, first rub the meat down with the seasonings. Next in a skillet over medium-high heat, add some olive oil (or canola oil) and sear both sides of the meat until they are browned. not crispy-just browned/seared.
Cooking your Simple Pot Roast in the Slow Cooker
For cooking this Simple Pot Roast you will need some beef broth. Pour the can of beef broth in your slow cooker. Place the meat in the beef broth, in the slow cooker.
For my pot roast I love to add potatoes, carrots and fresh cut green beans. Add these to the top of the meat. Put the lid on your slow cooker and cook on low 8-10 hours. You can cook your meat on high for 4-6 hours, but I have found if I cook my meat on high, the meat shrinks quite a bit more.
NOTE: The fresh cut green beans will not need as long to cook as the potatoes and carrots. I add them to my slow cooker the last 2-3 hours.
Gravy from the drippings – you will want to make this
After the roast has cooked, I will make a gravy using the drippings in the beef broth.
I take my roast out of the slow cooker and cover it tightly with foil. I do the same with my veggies.
In a skillet, over medium heat, melt some butter, and add some flour, making a roux. Let the flour and butter cook for a few minutes, whisking it together as it heats. Then add in all of your drippings/beef broth. Whisk until it is thickened. You can add some Worcestershire sauce for a little added flavor. Salt and pepper to taste.
Serving the Simple Pot Roast
I love my pot roast covered in the gravy and I love my veggies with a little bit of gravy too! We always have my Easy NO FAIL Rolls with our roast. What is better than mopping up gravy with a fresh roll?!
If you are wanting to try my delicious Sunday Roast recipe (it is seasoned with Rosemary and Thyme) then click HERE!
Here are some products I used to make this recipe!
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Simple Slow Cooker Pot Roast
- Slow Cooker
- Skillet for searing the pot roast and for making gravy (both are optional)
- 3 lb. beef chuck roast
- 1 tbsp kosher salt
- 1/2 tbsp black pepper
- 1 tsp garlic salt
- 1 tsp onion powder
- 1 can (14.5 oz.) beef broth
- 1 tbsp canola oil or olive oil (for searing)
- potatoes, cut into large pieces *peel if desired, russet potatoes work great
- carrots, peeled and cut into sticks *baby carrots are easy and work great
- fresh green beans, cleaned and ends trimmed *you will add these the last 2-3 hours of cooking
Gravy (from drippings)
- 1/4 cup butter
- 4 tbsp flour
- 1/2 tsp Worcestershire sauce *optional
- salt and pepper to taste
- In a small dish, mix together the kosher salt, garlic salt, pepper, and onion powder.
- Rub the seasoning all over the pot roast, making sure it is evenly covered. You do not need to use all of the seasoning mix, just use as much or as little as you like.
- In a large skillet, over medium-high heat, heat the 1 tbsp oil. Sear the pot roast until seared/browned on both sides.
- Pour the can of beef broth in you slow cooker. Place the roast on the bottom of the slow cooker.
- Add the potatoes and carrots on top of the roast. Cook on low for 8-10 hours. NOTE: You can cook the roast on high for 4-5 hours, but the meat will shrink more.
- Add the fresh green beans the last 2-3 hours of cooking.
Making the Gravy from drippings
- Once the roast has finished cooking, remove the roast and veggies from the slow cooker and cover with foil. *If you are not going to make gravy you can serve the roast and potatoes after the roast is done cooking.
- In a large skillet, over medium heat, melt your butter and add the flour. Whisk them together and let it cook 1-2 minutes.
- Add the broth and drippings from the slow cooker, and whisk it in with the butter and flour.
- The gravy should thicken pretty quick. Add Worcestershire Sauce (optional), and salt and pepper to taste.
- Serve roast and veggies with gravy and enjoy!