How long to cook a thawed roast in crock pot

Delicious slow cooker pot roast recipe made by simmering chuck roast in a flavorful sauce until fork tender and served with creamy potatoes, onion, and carrots for a complete dinner.

For more incredible set-it-and-forget recipes, try my honey garlic chicken, chicken and wild rice soup, and slow cooker chicken thighs.

1. Which roast is best for a slow cooker?
2. Brown the meat before placing it in the Crock-Pot
3. Saute the onions
4. Make a pan sauce with the drippings
5. Cover and cook
6. Testing for doneness
7. Cut the meat across the grain
8. Serve this with
9. FAQ
10. Slow Cooker Pot Roast Recipe

This cozy, home-cooked slow cooker pot roast recipe is a dinnertime staple! The hearty beef, vegetables, and sauce cook together in one pot. I recommend searing the roast before slow cooking to create a stunning, flavorful crust. It’s an additional step that’s worthwhile to do if you have the time. You can try my Instant-Pot pot roast if you have a pressure cooker.

Homemade gravy is created in the same pan as the seared beef for a savory sauce that complements the dish. Robust vegetables like Yukon gold potatoes and carrots cook with the roast, soaking up the delicious juices. They can stand up to the long cooking time and keep their shape. The ingredients gently simmer in a Crock-Pot, so dinner’s ready when you need it. 

Cut the potatoes and carrots into large-sized pieces so they stay intact as it cooks for hours. Make a nest for the meat, using cut pieces of carrots, potato, and thyme.

Which roast is best for a slow cooker?

The best cut of beef to use for the slow cooker is a chuck roast, specifically the chuck eye roll. This large boneless primal cut is located at the shoulder area and is known for its strong beefy flavors.

Due to its naturally higher amounts of connective tissue and marbeling, low and slow moist-heat cooking methods like braising and stewing work best. Generously season with salt and pepper.

Brown the meat before placing it in the Crock-Pot

Add the roast to a hot pan over medium-high heat, with a high smoke point oil like olive oil. Searing creates a flavorful crust and beautiful deep brown color due to the Maillard reaction. Make sure to dry the meat’s surface with paper towels to remove any excess moisture, which could cause steaming instead of browning.

After searing the beef, transfer the roast to the slow cooker. For quicker preparation, you can add raw meat directly to the slow cooker, although, in my opinion, the end product is not as flavorful.

Saute the onions

There is a ton of flavor left in the pan after searing the beef, don’t let it go to waste! To incorporate the meat juices, fond, and richness from the fat, I use the renderings to saute the onions and make a pan gravy which will be added to the slow cooker.

Cooking the onions and garlic in the drippings also caramelizes them for a sweeter taste. The garlic and tomato paste are lightly fried to add depth to the sauce. Balsamic vinegar is reduced to soften the tartness and enhance the gravy flavors.

Make a pan sauce with the drippings

To thicken the consistency, make a roux using flour and butter. Then add beef stock or beef broth and soy sauce to deepen the umami flavor, but Worcestershire sauce can be substituted. The pan sauce will be used as the braising liquid.

Cover and cook

The gravy gets added to the slow cooker, but it will not cover the sides of the roast at first. Over time, the beef braises in the sauce, the juices from the meat accumulate, and the vegetables soften. The liquid will increase, going about halfway up the sides of the beef and helping to cook and tenderize everything in the enclosed environment.

The slow cooker works like a dutch oven to braise the beef. It uses electrical elements to heat the cooking vessel to a stabilized simmering point of around 209ºF (98ºC) for the Crock-Pot brand. The only difference between the high and low settings is how quickly the food inside the pot reaches the simmer point.

Testing for doneness

Avoid continually removing the lid to keep a moist and heated environment in the slow cooker. Check for the doneness of the roast and vegetables towards the end of cooking. Cook until the meat is well done and reaches an internal temperature of about 210ºF (99ºC). It should be very tender!

Cut the meat across the grain

When the meat is done cooking, you can cut the large roast into slices or chunks. The muscle fibers run down the meat in longer bundles. Look for the grainline, and cut the beef perpendicular across the grain. This helps to break up the protein and make it easier to chew.

I like to serve the pot roast with a sprinkling of fresh parsley and a few scoops of sauce from the slow cooker. If you’d like a thicker sauce, transfer it to a pan and reduce it until the desired consistency is reached.

Serve this with

• No-knead bread
• Buttermilk biscuits
• Caesar salad
• Sauteed green beans
• Baked beans

FAQ

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

I recommend browning the roast in hot oil in a large pan before slow cooking. This develops a well-browned, flavorful crust, making each slice more attractive and tasty. This cannot be achieved with the steamy slow cooker. This step can be skipped, but it won’t be as delicious.

Should the roast be covered with liquid in a slow cooker?

The meat does not need to be completely submerged. Over time, as the juices from the roast are released, the liquid will come up higher up the sides of the beef. The steam trapped in the slow cooker will also help to tenderize the meat.

How long do you slow cook a 3-pound roast in a crockpot?

This is dependent on the setting and final temperature of the roast. The low setting takes about 7 to 8 hours, high setting takes about 4 to 5 hours. The internal temperature should reach 210ºF (99ºC) for super tender pieces.

How long does it take to cook?

The key to making the pot roast fork-tender is cooking until well done. The connective tissue and fat that runs inside the roast need to reach 210ºF (99ºC) for an extended period, about 1 hour, to fully melt and transform. The cooking time is about 4 to 5 hours on the high setting or 7 to 8 hours on low.

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• ▢ 12 ounces carrots, peeled and cut into 1 ½" pieces
• ▢ 1 pound Yukon Gold potatoes, cut into 1 ½" pieces
• ▢ 5 sprigs thyme
• ▢ 3 pounds chuck roast, or chuck roll, excess fat trimmed
• ▢ 2 teaspoons kosher salt, divided
• ▢ 1 teaspoon black pepper
• ▢ 2 tablespoons olive oil
• ▢ 1 ½ cups yellow onions, 1" pieces
• ▢ 1 tablespoon minced garlic
• ▢ 2 tablespoons balsamic vinegar
• ▢ 2 tablespoons tomato paste
• ▢ 3 tablespoons unsalted butter
• ▢ 3 tablespoons all-purpose flour
• ▢ 1 ½ cups unsalted beef stock
• ▢ 1 tablespoon soy sauce
• ▢ 1 teaspoon chopped parsley

• Prepare Vegetables – In a 6-quart slow cooker, add potatoes, carrots, and thyme sprigs.

• Season Beef – Dry the surface of the chuck roast with a paper towel. Evenly season all sides of the beef with 1 ½ teaspoons salt and 1 teaspoon pepper.

• Brown Surface – Heat a large skillet over medium-high heat. Add oil. Once hot, add the beef to the pan. Sear until golden brown, about 5 minutes per side. Transfer to the slow cooker. Reserve the pan and drippings to cook onions.

• Saute Aromatics – Heat the skillet over medium heat. Add the onions, and saute until lightly golden and tender, about 2 minutes. Add garlic and saute for 30 seconds. Add balsamic vinegar and cook until reduced and coats the onions, about 1 minute. Add tomato paste, stir and cook for 1 minute. Transfer the mixture to the slow cooker.

• Make Pan Sauce – Heat the skillet over medium-high heat. Add butter and flour, whisk to combine, and cook for 30 seconds. Gradually add beef stock, vigorously whisking to create a smooth and lightly thickened sauce, about 1 to 2 minutes.

  The liquid should be near a boil to thicken. Increase the heat if needed once all of the stock is added. Stir in soy sauce and ½ teaspoon salt. Taste and adjust the seasoning as needed.

• Slow Cook – Add the pan sauce to the slow cooker. Cover and cook on the High setting for 4 to 5 hours or the Low setting for 7 to 8 hours. The vegetables should pierce easily with a fork, and the meat should be tender when sliced.

• Slice Meat – Look for the grainline, and cut the beef perpendicular across the grain into slices. Optionally, cut the slices further into smaller pieces. Return the meat to the slow cooker to keep warm before serving.

• To Serve – Serve pot roast with vegetables and sauce. Garnish with parsley.

• Skillet

• Storing: Cool and store in an airtight container for up to 5 days in the refrigerator. 
• Reheating: Cover and reheat on high setting in the microwave in 15 to 30-second intervals until hot.
• Make it Gluten-Free: Use cassava flour as a 1:1 replacement for flour. Alternatively, omit butter and flour and mix 1 1/2 tablespoons of cornstarch with 3 tablespoons of cold water to make a cornstarch slurry. Add to the slow cooker in the last 30 minutes of cooking the pot roast. 

Nutrition Facts

Slow Cooker Pot Roast

Amount Per Serving

Calories 608 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 15g75%

Cholesterol 171mg57%

Sodium 1219mg51%

Potassium 1371mg39%

Carbohydrates 23g8%

Fiber 4g16%

Sugar 5g6%

Protein 47g94%

Vitamin A 9800IU196%

Vitamin C 17.4mg21%

Calcium 96mg10%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

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