Few dinners say comfort like a juicy pot roast that’s been simmering all day. With a little planning, you can transform an inexpensive cut of beef into a tender, flavorful roast with rich homemade gravy. By marinating the beef ahead of time, searing it for flavor, and letting the slow cooker work its magic, you’ll have a hearty meal ready whenever you need it. This recipe is perfect for busy days—you can marinate the roast at least overnight, or up to 2 days in advance, making it a great Sunday meal prep option for an easy weeknight dinner.
Ingredients
For the Marinade (Night Before)
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3–4 pound beef chuck roast (or rump roast)
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1 packet Lipton dry onion soup mix
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32 ounces beef broth
For Cooking Day
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2 tablespoons vegetable oil
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32 ounces beef broth (additional)
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1 large onion, cut into chunks
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1 carrot, peeled & cut into chunks
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4 whole garlic cloves, smashed
For the Gravy
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3 tablespoons butter
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3 tablespoons flour
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Reserved cooking liquid (degreased)
Instructions
The Night Before – Marinate the Roast
- Using a fork, poke the beef on all sides, as this allows the flavor to get into the meat.
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Place the beef roast in an airtight container or large resealable bag.
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Add 32 ounces of beef broth, the onion soup mix.
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Seal and refrigerate at least overnight, or up to 2 days, to let the flavors soak into the meat. Be sure to place the bag in a container to ensure no drips onto fridge shelf.
Cooking Day
Step 1: Sear the Roast
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Remove the roast from the marinade (reserve the liquid).
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Heat vegetable oil in a Dutch oven or heavy skillet over medium heat.
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Sear the roast on all sides until browned.
Step 2: Slow Cook
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Place the seared roast in the crock pot.
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Add the reserved marinade, the remaining 32 ounces of beef broth, onion , carrot chunks, and smashed garlic cloves.
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Add freshly ground black pepper.
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Cover and cook on low for 8–10 hours or high for 5–6 hours, until fork-tender.
Step 3: Degrease the Liquid
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Remove the roast and set aside covered to rest.
- Remove the onions and carrots, and discard, as all the flavor is now in the liquid.
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Strain the cooking liquid into a degreaser cup, discarding the fat and saving the broth.
- Put the pot roast back into the slow cooker and cover to keep warm while you make the gravy.
Step 4: Make the Gravy
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In a saucepan, melt butter over medium heat.
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Stir in flour to make a roux, cooking for 1–2 minutes.
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Slowly whisk in the reserved cooking liquid and simmer until thickened.
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Adjust with extra black pepper to taste.
Serving Ideas for Pot Roast
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Serve pot roast over creamy parmesan grits.
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Serve along side mashed potatoes and steamed broccoli.
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For a lean option, serve over steamed cabbage.
- Shred beef and serve with tortillas and guacamole for tacos.
Storing Leftovers
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Refrigerator: Store in an airtight container with some cooking liquid for up to 4 days.
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Freezer: Shred the beef and freeze with broth in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
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Reheat: Warm gently on the stovetop or in the microwave with a splash of broth to keep the meat moist.
Leftover pot roast makes delicious beef sandwiches or can be repurposed into rice bowls, pasta dishes, or stews.
Equipment
- Ziplock bag
- fork
- Slow Cooker
- Fat seperator
- cast iron dutch oven
Ingredients
For the Marinade
- 3 lb beef chuck roast or rump roast
- 32 ounces beef broth
- 1 packet Lipton dry onion soup mix
Cooking Day
- 2 tablespoons vegetable oil
- 32 ounces beef broth additional
- 1 onion cut into chunks
- 1 carrot peeled & cut into chunks
- 4 garlic cloves smashed
For the Gravy
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups De-greased reserved broth
- black pepper
Instructions
Marinate the Roast the Night Before
- Using a fork, poke the beef on all sides, as this allows the flavor to get into the meat.3 lb beef chuck roast
- Place the beef roast in an airtight container or large resealable bag.
- Add 32 ounces of beef broth, the onion soup mix.32 ounces beef broth, 1 packet Lipton dry onion soup mix
- Seal and refrigerate at least overnight, or up to 2 days, to let the flavors soak into the meat. Be sure to place the bag in a container to ensure no drips onto fridge shelf.
Cooking Day
- Remove the roast from the marinade (reserve the liquid).
- Heat vegetable oil in a Dutch oven or heavy skillet over medium heat.2 tablespoons vegetable oil
- Sear the roast on all sides until browned.
- Place the seared roast in the slow cooker.
- Add the reserved marinade, the remaining 32 ounces of beef broth, onion , carrot chunks, and smashed garlic cloves.32 ounces beef broth, 1 onion, 1 carrot, 4 garlic cloves
- Add freshly ground black pepper.
- Cover and cook on low for 8–10 hours or high for 5–6 hours, until fork-tender.
De-Grease the liquid
- Remove the roast and set aside covered to rest.
- Remove the onions and carrots, and discard, as all the flavor is now in the liquid.
- Strain the cooking liquid into a fat seperator, discarding the fat and saving the broth.
- Put the pot roast back into the slow cooker and cover to keep warm while you make the gravy.
Gravy
- In a saucepan, melt butter over medium heat.3 tablespoons butter
- Stir in flour to make a roux, cooking for 1–2 minutes.3 tablespoons flour
- Slowly whisk in the reserved cooking liquid and simmer until thickened.2 cups De-greased reserved broth
- Taste and season with black pepper.black pepper
Nutrition
Final Thoughts
This slow cooker pot roast recipe is a true comfort food classic that works on any night of the week. Marinating overnight—or up to two days in advance—makes it a fantastic meal prep option. With simple ingredients, a rich braising liquid, and homemade gravy, you’ll have a hearty, flavorful dinner that the whole family will love.
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