With everything in one bowl and almost no prep, slow cooker pot roast is the ultimate weeknight dinner option this fall!Jump to Recipe
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The beef is so tender it falls apart when you serve it, which is the sign of a good pot roast. The vegetables are cooked but not mushy, and the sauce is just as good served over the leftovers!
Slow cooker pot roast is the ultimate busy weeknight meal. It takes about five minutes to chop the vegetables into big chunks and layer everything into the slow cooker. Another two minutes to whip together the sauce, pour over everything, and close the lid. Then you’re done until you serve.
Some slow cooker recipes really benefit from pre-browning the protein in a skillet beforehand, but I don’t find that it makes a difference for this one. One less step AND one less dish!
I like to make this on Sundays because it makes a ton of food, so we have a great lunch option ready for the week right away! Or if you’re hosting folks on a weeknight and can’t do much cooking.
I know some folks use slow cookers less in favor of Instant Pots. Instant Pots are great, but in my mind, they don’t replace a slow cooker. I like that I can set it up in the morning and ignore it all day. I have this one and used it for almost a decade and it’s still going strong!
Slow Cooker Pot Roast
- 3 lb beef roast
- 1 lb carrots
- 1 ½ lb potatoes
- 2 onions
- ¼ cup brown sugar
- 2 Tbsp balsamic vinegar
- 4 cloves garlic
- 1 ½ cup beef broth
- 1 Tbsp soy sauce
- 1 tsp salt
- ¼ tsp crushed red pepper flakes
- Spray the inside of the slow cooker with cooking spray.
- Cut the carrots, onions and potatoes into chunks (aim for around 1 ½-inch pieces or so). Layer the potatoes on the bottom of the slow cooker.
- Set the beef over the potatoes, then add the carrots and onions around and on top.
- Mince the garlic, and mix all remaining ingredients together. Pour over everything and cook on low for 8 hours.
Want more slow cooker recipes? I have a bunch of suggestions that work so well for busy days or big batches!