Slow Cooker Pot Roast

Little did I know that I would make one of my best purchases to-date during Black Friday last year. I originally had not planned on buying anything, and I did not even plan on stepping out of the house that day because it was one of my few vacation days. I much preferred to relax with a slice of leftover pumpkin pie and a book in my hands. But then I got this message from my best friend, telling me to buy a Crock-Pot ’cause they were on sale for only nineteen bucks at Target. It is such a good deal, she said.

Who can resist a good deal? So of course I dragged myself to the store and bought it. Totally and completely on a whim since my best friend told me to. And you know what?

I LOVE IT! I LOVE MY SLOW COOKER! This is why my best friend is the wiser one in our relationship.

So after purchasing my wonderful Crock-Pot, we began to talk about what we were experimenting in our kitchens. She then shares with me that she made the most amazing pot roast, not once, but several times. And being ever so curious, I had to ask her for the recipe so I could try this so-called “amazing pot roast” for myself. Was it just hype or was it for reals?

So the verdict?


It was so delicious that I made this more than once. I even paired this leftover pot roast with as many combos as I could possibly create — in my sandwiches and with noodles and rice and cake. I kid you not. This pot roast was just that good, and it has now become a new family favorite. Win!

By the way, can I talk about how much I love parsley real quick?

It looks like cilantro in disguise, but thankfully, it tastes nothing like it. Good thing because I hate cilantro with a passion. (That’s a story for another time). Parsley makes for such a pretty garnish and I adore that pop of green color on my dishes. Top with a little gravy and this pot roast is perfection.

Adapted from Joyously Domestic

Slow Cooker Pot Roast

  • Servings: 6
  • Print


  • 1 chuck roast (mine was close to three pounds)
  • 2 pounds potatoes, peeled and cut into large chunks
  • 1 pound carrots, peeled and cut into large chunks
  • 3 stalks celery
  • 1 large onion, chopped coarsely
  • 5 large cloves of garlic, minced
  • 1 1/2 cup vegetable stock
  • 2 tablespoons olive oil for roast, 1-2 tablespoon for vegetables
  • 1-2 tablespoons cornstarch
  • minced parsley, for garnish


  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • 1 tablespoon sea salt or kosher salt
  • 1 tablespoon steak seasoning (I used McCormick’s Montreal)
  • 1 tablespoon garlic powder
  • 1/2 tablespoon cayenne pepper
  1. Combine all the spices for the seasoning into a bowl and set aside.
  2. Cover both sides of the chuck roast with olive oil. Rub the minced garlic into the roast.
  3. Then sprinkle 1/3 of the seasoning on each side of the roast. Set aside the remaining third of the seasoning.
  4. In a pan or skillet over medium-high heat, sear both sides of the meat. Then transfer to the slow cooker.
  5. In a bowl, drizzle olive oil over the potatoes, carrots, celery, and onions. Sprinkle the leftover seasoning and using the same pan to cook the meat, sauté the veggies for about 5 minutes.
  6. Transfer the vegetables into the slow cooker and pour in the vegetable broth. Then cover the lid.
  7. Cook the roast for 8 hours on low heat or 6 hours on high heat.
  8. When ready to eat, transfer the roast and vegetables onto a large serving platter or individual plates.
  9. Sprinkle minced parsley as a garnish and serve.

For the gravy:

  1. Retrieve all the juices from the slow cooker and pour them into a small sauce pan. Bring the juices to a simmer over medium-high heat.
  2. In a small bowl, whisk together the cornstarch with a bit of water, then mix well with the juices.
  3. Bring the small saucepan to a simmer again. Ladle the gravy over the roast and vegetables.

Notes: A lot of the prep work could be done ahead of time. When I know I’m going to be away from home for most of the day or when I am short on time, I like to combine the spices and place them in a small container or bag. I also like to peel and cut all the vegetables beforehand, and place them into a container in the refrigerator until it is time to cook them. For the potatoes, just add some water into the container to keep them from browning. I have made this at night, right before I slept, so that they would be ready in the morning, and I have also made this in the morning, so that it would be ready by dinner time.

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  1. Arwen says:

    Your pictures make it look so much yummier than when I make it! I love your little changes and additions [did the original recipe have parsley? makes it look so much more colorful]! I’m glad you love it as much as I do. Anyways, this post makes me wanna add pot roast to next week’s meal plan. Hehe.


    • endorap says:

      The original recipe didn’t have parsley in it but I think some of her photos might’ve sprinkled some parsley on top. I’m not sure. I wanted a pop of color and so I went with parsley! It’s the best! Thanks for the encouragement! Haha yeeesss, pot roast for the win! ❤


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