The Simplest Pot Roast Ever

How to Prepare Pot Roast in a Slow Cooker

Making a delicious and hearty pot roast is simpler than you might think. Below you'll find the full recipe with detailed instructions, but here's a preview of what you can expect from this highly-rated dish:

Start by chopping yellow onions, potatoes, and celery into large chunks, then add them to the slow cooker. Place the roast on top, add bouillon cubes and water, and let it cook. The result will be a tender roast with rich, savory flavors that fall apart with a fork.

How Long Should You Cook a Roast in the Slow Cooker?

The cooking time for your pot roast depends on the setting of your Crock-Pot. A 3-pound roast typically takes 4 to 5 hours to cook on high. For the most tender results, cook it on low for 6 to 8 hours. If you use a bone-in cut, it will add flavor but also extend the cooking time.

For the best results, choose a well-marbled cut of beef. The fat within the meat will melt during the slow cooking process, creating a rich, savory flavor that's perfect for this method.

Best Sides to Serve with Pot Roast

This simple pot roast recipe pairs wonderfully with a variety of side dishes. Serve it alongside flaky herb biscuits, fragrant rice pilaf, or a comforting squash casserole for a truly satisfying meal.

How to Store Your Leftover Pot Roast

Got leftovers? You can store cooked pot roast in an airtight container in the fridge for up to five days. Enjoy it chilled or reheat it in the microwave or oven.

Freezing leftover pot roast is just as simple. Place the meat (with some of its juices for extra flavor) into a freezer-safe bag. Remove any excess air and freeze for up to three months.

Dinogo Community Tips and Feedback

"Super easy recipe," says Magi. "I added some fresh garlic and herbs. In the last 15 minutes, I threw in a can of mushrooms and added the juice to the gravy. This one is definitely a keeper!"

"If you go for a lean cut, it can turn out too dry," shares reviewer baok. "For slow, low-temp cooking, you need a fatty cut like chuck roast. It makes all the difference—ask your butcher for suggestions."

"This was my first time using a slow cooker, and it was so easy!" says Katie Jayne. "I added some spices based on other reviews, and it turned out delicious."

Editorial contributions by Rai Mincey

Ingredients List

• 6 medium potatoes

• 1 medium yellow onion

• 2 stalks celery

• 1 ½ cups baby carrots

• 1 (3 pound) beef roast

• 3 cubes beef bouillon

• ½ cup water

Instructions

Prepare your ingredients.

Chop the potatoes, onions, and celery into large chunks and place them in the bottom of a slow cooker with the baby carrots. Lay the roast on top of the vegetables. Scatter 3 bouillon cubes over the roast and pour in 1/2 cup of water.

Cover the slow cooker and cook on Low for 6 to 8 hours, or on High for 4 to 5 hours. To check for doneness, insert an instant-read thermometer into the thickest part of the roast. It should read 145°F (65°C).

Transfer the roast to a platter. Using a slotted spoon, remove the vegetables and arrange them around the roast on the platter.

Cooking Tip

Nutritional Information (per serving)