Pot Roast Recipe Slow Cooker 4 Hours

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Juicy, tender, fall apart roast beef smothered in delicious gravy with veggies slow cooked to perfection. Busy with back to school, sports, or just life in general? Crock Pot dinners are the way to go. This Crock Pot pot roast is sure to please.

Looking for other Crock Pot recipes? Check this one out.

Classic comfort food seems to always hit the spot. This roast slow cooks all day and becomes fork tender and just falls apart with little to no effort. What's better than coming home after a long day of work to an already cooked dinner?

What is a pot roast?

Pot roast is made with a cut of meat that is browned then slow cooked usually with gravy and vegetables.

What cut of meat is best?

Tougher cuts of meat work well for this style of cooking. This includes:

Chuck roast
Brisket
Rump/round roast

How long do you cook a Crock Pot pot roast?

A 2-3 pound cut of beef takes about 4 hours on high or 8 hours on low. I find cooking it on low produces a more tender cut of meat.

What temperature is a pot roast when completed?

170F.

Do you have to brown the meat prior to cooking?

No, however I wouldn't recommend skipping this step. Browning the meat adds a greater depth of flavor, creates a more appealing color, and can kill off any bacteria that may be on the meat's surface.

Do you have to use a Crock Pot?

No. This recipe will work in the oven, a dutch oven, or any other brand of slow cooker.

top down view of crock pot pot roast and vegetables

How to make a Crock Pot pot roast?

Heat butter in a large skillet over medium high heat. Season beef with salt and pepper. Coat beef in flour on all sides. Add beef to pan and brown about 3-4 minutes on each side. Place cut vegetables in to Crock Pot. Remove beef from pan and lay over the vegetables in the Crock Pot. Add to hot skillet tomato paste, beef broth, onion soup mix, bay leaves, and thyme. Bring to a boil then reduce to a simmer for about 5 minutes. Pour gravy over roast, cover, and cook on low for 8 hours or high for 4 hours or until fork tender. Once cooking has completed, remove meat and vegetables. Strain liquid in to a sauce pan. Bring to a boil then reduce to a simmer for about 5 minutes. If gravy is too thin you can add a tablespoon or two of cornstarch.

Ingredients

1/4 cup butter
3 pounds beef chuck roast
1 teaspoon salt
1 teaspoon pepper
1/4 cup flour
2 tablespoons tomato paste
2 cups beef broth
1 onion soup packet mix
3 bay leaves
2 springs of thyme
1 pound Yukon gold potatoes, cut into 2 inch pieces
1 pound carrots, cut into 2 inch pieces
1 small yellow onion, quartered

Instructions

Heat butter in a large skillet over medium high heat.
Season beef with salt and pepper.
Coat beef in flour on all sides.
Add beef to pan and brown about 3-4 minutes on each side.
Place cut vegetables in to Crock Pot.
Remove beef from pan and lay over the vegetables in the Crock Pot.
Add to hot skillet tomato paste, beef broth, onion soup mix, bay leaves, and thyme.
Bring to a boil then reduce to a simmer for about 5 minutes.
Pour gravy over roast, cover, and cook on low for 8 hours or high for 4 hours or until fork tender.
Once cooking has completed, remove meat and vegetables. Strain liquid in to a sauce pan. Bring to a boil then reduce to a simmer for about 5 minutes. If gravy is too thin you can add a tablespoon or two of cornstarch.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 565 Total Fat: 32g Saturated Fat: 15g Trans Fat: 2g Unsaturated Fat: 15g Cholesterol: 156mg Sodium: 1095mg Carbohydrates: 25g Fiber: 4g Sugar: 4g Protein: 46g

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By on August 27th, 2019

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai'i. I was born and raised in Hawai'i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.