Slow Cooker "Melt in Your Mouth" Pot Roast

This recipe has proven to produce thee best pot roast I've ever made.  Every component is pure perfection.  The meat is juicy and fall-apart tender.  The vegetables are cooked just right and are full of flavor.  The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving.

We usually have leftovers of this, so we often make hash the following day.  The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch.

Yields 4 - 6 servings.

Slow Cooker "Melt in Your Mouth" Pot Roast

  • 1 chuck roast (mine was 3 pounds)
  • Olive oil
  • 1 pound carrots, peeled and cut into large chunks
  • 2 pounds potatoes, peeled and cut into large chunks
  • 1 onion, peeled and cut into large chunks
  • 2 stalks celery, cut into large chunks (optional)
  • 1 cup beef broth
  • 1 tablespoons corn starch

  • 2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
  • 1 tablespoon kosher salt
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary


Combine together seasoning mix in a small bowl.  Set aside.

Coat both sides of meat with olive oil.  Sprinkle on a third of the seasoning mix onto each side.

Sear both sides of the meat in a large skillet over medium-high heat.  Transfer roast to slow cooker.

Place the vegetables in a large bowl.  Drizzle on a little olive oil to coat vegetables.  Sprinkle on the remaining seasoning mix.  Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.

Transfer the vegetables to the top of the roast in the slow cooker.  Pour in the beef broth. Cover with lid.

Cook on low for 9 hours or on high for 6 hours.

Using a turkey baster, retrieve most of the cooking juices from the slow cooker.  Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop.  Whisk together the cornstarch with a little water.  Blend into the pan juices while whisking.  Bring back to a simmer until thickened.  Taste and adjust seasoning as needed.

Transfer the roast and vegetables to a large platter.  Ladle the gravy over.  Serve immediately.

10 Responses to "Slow Cooker "Melt in Your Mouth" Pot Roast "

  1. Before adding your stock to the crockpot; after the vegetables have been added to the pot, mix the cornstarch to the stock and pour it into the sauce pan. scrape the pan while you mix and then pour the mixture over everything in the crockpot.

    1. Now you're talking my language. I would not have used yet another cooking step, just maybe added an envelope of mushroom gravy mix after I turned up the heat and got the broth boiling. I will do this now since I have to do it anyway for the meat and the vegetables. I usually stop reading a crock pot recipe as soon as I see "in a frying pan". If I have to use a frying pan I'll just cook the whole thing in the frying pan. But I'll give this a try once.

    2. I had an old crockpot and I did the same thing as you when the meat had to be 'browned', I would look for other recipes. I didn't want to dirty 2 pots. I found a crockpot that has a 'browning' setting!! Best thing I ever found, use it all the time now :)

    3. I tried the gravy this way, heating the broth on the stove, in the pan I browned the meat and sauteed the veggies in, and then mixing in the cornstarch. When the cornstarch was thoroughly mixed, I poured it over meat and veggies and cooked all day in crock pot, but it didnt make gravy. So, my suggestion is if you want a nice thick gravy, follow the original recipe instructions. :) However the roast was fabulous! The only thing I did differently was grind up a pinch of fennel and a pinch or caraway seed in my mortar and pestle and added it to the herb mixture (about 1/2 tsp each). Yum! The only thing I will do differently in the future (besides making the gravy at the end) is using less olive oil. I used a tad too much. But it was still super yum!!

  2. I have made this recipe probably 5 times now!!! It's perfect, thank you!!!

  3. Made this for dinner tonight...roast definitely melts in your mouth. My husband even commented how good the vegetables were...will definitely make this again.

  4. I just finished putting everything in the crockpot, I am excited to eat it!! I hope my hubby loves it.

  5. Can I substitute the beef for a pork roast? I have the rest of the ingredients but we don't eat much beef except for the occasional steak.

  6. Can I substitute the beef for a pork roast? I have the rest of the ingredients but we don't eat much beef except for the occasional steak.

  7. I made this pot roast yesterday, flavor was great, but meat was tough in spite of cooking it for 9 hours. Used a chuck roast that I paid a lot of money for. I guess I should take it up with the store. My guests ate it anyway and thought the flavor was good. I popped it in pressure cooker for 30 mins. That helped slightly. Will try it again and buy my meat at another store😀