FREE 5-Ingredient Recipe EBook
- Why You Need My Slow Cooker Pot Roast Recipe
- Ingredients & Substitutions
- How To Cook A Pot Roast In The Slow Cooker
- My Tips For Flavor & Texture
- How Long To Cook Pot Roast In A Crock Pot?
- Optional Gravy Instructions
- Storage & Meal Prep
- More Comforting Slow Cooker Recipes
- Slow Cooker Pot Roast (Easy Recipe) Recipe card
- Gratitude Moment
- Recipe Reviews
When you’re having a holiday meal or a cozy family dinner , it’s hard to beat my classic slow cooker pot roast . My easy recipe will get you juicy, flavorful meat and veggies that are perfect for feeding a crowd, warming up on a cold day, or saving for later. Every time I make it, I fall in love with the fall-apart tenderness all over again. Make my Crock Pot pot roast recipe with me — it’s the most comforting meal around!
Why You Need My Slow Cooker Pot Roast Recipe
- Flavorful, fall-apart tender meat – I had to say it again. This beef is incredibly tender and juicy, falling apart with each bite. It’s the ultimate comfort food.
- Fresh, simple ingredients – While many versions have various add-ins, I keep mine simple. But despite relatively few ingredients, this is the best Crock Pot pot roast recipe I’ve had! You’ll be surprised how much a generous helping of fresh herbs, salt, pepper, and broth can do.
- Complete meal by itself – Aside from the amazing beef I can’t stop talking about, I love that this slow cooker pot roast includes vegetables, so you’ve got a built-in side dish. You don’t have to cook anything extra for dinner!
- Easy and versatile – Once you’ve browned the meat and veggies, your slow cooker takes care of the rest and you don’t have to watch it. It’s the perfect set-and-forget meal for busy days, entertaining, meal prep, and freezing. My daughter ate the leftovers after school every day for a week. It does it all!
Ingredients & Substitutions
Here I explain the best ingredients for my slow cooker pot roast recipe, what each one does, and substitution options. For measurements, see the recipe card .
The Best Meat For Pot Roast:
You actually want a tough cut of meat for pot roast, with plenty of connective tissue. I know it sounds backward, but the collagen in those tougher cuts breaks down during slow cooking, giving you tender, juicy results. I recommend using one of these:
- Chuck roast – This is my go-to choice for my pot roast recipes, including this one. It’s got plenty of fat and connective tissue, making for super juicy, flavorful meat. Sometimes I see this cut labeled as chuck shoulder, which is the same thing, or even simply “pot roast”, which is not really a cut at all. As the name implies, this cut comes from the shoulder. It can be bone-in or boneless, but I prefer boneless to not fuss with the bones later.
- Rump roast or round – This one’s from the rump and rear legs. It’s a bit leaner than chuck, so if you prefer a less fatty option that’s still tender, this is a great pick. It’s usually a little pricier than chuck, though.
- Brisket – This cut comes from the chest and front legs. It works well for slow cooker pot roast, too, though the texture is a bit grainier compared to chuck.
Avoid leaner cuts, like sirloin roast, which can turn out dry and tough.
Other Ingredients:
- Avocado Oil – I sear the roast in avocado oil , but feel free to use another heat-safe oil, such as olive oil.
- Potatoes – You can use any type of potatoes. I like Yukon gold potatoes, but red potatoes and russet potatoes also work well. When I’m short on time, I like using baby potatoes, because you don’t have to peel or chop them – just scrub and cook whole.
VARIATION: Need an alternative to potatoes?
These days I use potatoes, but I used to make this slow cooker pot roast with radishes for a low carb option, and they are delicious! You can also use rutabagas , turnips , or jicama for a similar, less starchy vibe.
- Carrots & Onions – The classics! Feel free to add other hearty veggies, like celery or parsnips, for extra flavor and variety. Most root vegetables can stand up to the long cooking time if you don’t cut them too small.
- Fresh Herbs – I use fresh rosemary and thyme to infuse the meat with flavor, and tie them in a bundle for easy removal later (they won’t be appetizing by the end). You can also add fresh sage for an extra fall vibe.
- Beef Broth – To keep everything nice and moist. You could totally use bone broth for more flavor and tenderness, but I just used a low sodium beef broth .
- Sea Salt & Black Pepper – I kept it simple with just salt and pepper, but if you’re looking to add more flavor, a sprinkle of garlic powder and onion powder would be perfect.
How To Cook A Pot Roast In The Slow Cooker
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Season the beef. Liberally season all sides of the chuck roast with the sea salt and black pepper. Let it sit to come to room temperature. This will make your pot roast more juicy!
- Brown the onions. Heat olive oil in a large Dutch oven or large skillet over medium-high heat. (I use and recommend cast iron for this, because it will help you get a nice sear on your roast later on — my Dutch oven works great.) Add the onions and cook, stirring occasionally until they are starting to brown.
- Add the vegetables to your slow cooker. I have and love this Crock Pot , and it’s the perfect size for a 3-4 pound roast. Transfer the cooked onions into it, along with the potatoes (or radishes) and carrots.
- Brown the roast. Add a little more oil to the pot. Sear the chuck roast until browned on both sides.
- Combine the veggies, roast, broth, and herbs. Place the chuck roast in the slow cooker over the vegetables. Pour in the broth. Tie the rosemary and thyme sprigs with a piece of kitchen twine and place them to the side of the roast (flavor is coming!).
- Cook the pot roast in the Crock Pot. Cook until the beef is extremely fork tender.
- Shred and serve. Remove the bundle of herbs and discard it. Use 2 forks to shred the beef. Serve your slow cooker pot roast with potatoes, carrots, and onions. I recommend drizzling them all with the liquid from the slow cooker, and I like to garnish with extra fresh herbs.
My Tips For Flavor & Texture
- Season the roast generously. You need more than you might think! My rule of thumb is 1 teaspoon of salt and 1/4 to 1/2 teaspoon of pepper per pound of meat. For your average 3-pound roast, that’s 3 teaspoons (1 tablespoon) of salt and at least 3/4 teaspoon of pepper.
- Don’t cut the vegetables too small, or they’ll get mushy. Slow cooker pot roast takes a long time, so small pieces will overcook. I aim for 1.5-inch pieces of potatoes and onions, halved radishes (large ones work best), and carrots cut at least 1.5-2 inches long. For the potatoes, cut smaller ones into quarters, or medium to larger ones into eighths.
- If you don’t like your veggies soft, add them halfway through the slow cooker time instead. In an older version of this recipe, I actually used to brown all the veggies, but got too mushy. Now, I only brown the onions instead, but if you prefer, you can brown the potatoes and carrots as well. If you do, I definitely recommend going with the option to add later in the cooking process.
- Let the roast form a browned crust. Yes, you can skip the searing step, but I always do it because it adds tons of flavor and doesn’t take long! Make sure your heat is high enough to get that nice crust.
- It can help to flip the roast with large tongs. It’s big and heavy! Sometimes I use a turner together with the tongs.
- Deglaze the pan if you have time . This is optional, but a reader suggested this, and it makes this Crock Pot pot roast even more flavorful! Just heat the broth in the same pot, scrape up the brown bits, and pour it all into the slow cooker.
- Don’t remove the lid until the end. You let steam escape every time you do that! And isn’t it the whole point to walk away and go about your day while it cooks?!
- Use my fork test to avoid undercooking. It’s easier to undercook a slow cooker pot roast than to overcook it. If it’s tough, dense, or leathery, those are signs it needs more time. I’ve got a time chart below, but my best test is a fork! Simply stick it into the center of the meat and twist. If the meat shreds apart easily, it’s ready. If not, keep cooking it!
How Long To Cook Pot Roast In A Crock Pot?
The secret to a fall-apart tender Crock Pot pot roast is cooking it low and slow. For a 4-pound roast, I cook on low for about 9 hours. The time can vary depending on the size of your roast, and of course, whether you choose high or low. Use my time chart to help you:
Optional Gravy Instructions
I think just drizzling the liquid onto the meat and veggies tastes delicious. But if you want a thicker gravy, you can make it from the liquid from the slow cooker:
- Strain it liquid. I just pour it through a fine mesh sieve, then measure out 2 cups and add those to a large saucepan.
- Mix the thickener. In a small bowl, whisk about 1/4 cup of the liquid with 1-2 tablespoons of cornstarch (or use one of my cornstarch substitutes ).
- Simmer. Whisk the cornstarch mixture into the saucepan and simmer until thickened to your liking.
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Meal prep: I often meal prep by peeling and chopping the potatoes and carrots in advance. Store them in the fridge submerged in water, to prevent browning or drying out. Just make sure to dry well before cooking. You can also make the pot roast in the slow cooker ahead of time, as it stores and reheats very well.
- Reheat: For my family of 4, I make this on Sundays and we eat it all week! The liquid solidifies in the fridge, but keeps it all moist when reheating, so make sure not to discard it. I transfer portions to a glass dish and pop in the oven at 350 degrees F, covered in foil. But it’s also actually pretty good microwaved.
- Freeze: It’s best to shred the roast right away, but wait until it cools to freeze it. Transfer it with the veggies and sauce to zip lock bags, and lay flat in the freezer. You can store them vertically for up to 3 months once solid.
More Comforting Slow Cooker Recipes
If you like my slow cooker pot roast recipe, you’ll probably also love my other comforting, hands-off Crock Pot meals:
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 3 lb Chuck roast ▢
- 1 tbsp Sea salt ▢
- 3/4 tsp Black pepper ▢
- 2 tbsp Avocado oil ▢
- 2 lb Yukon gold potatoes (peeled and diced into 1.5-inch pieces; or halved radishes for low carb) ▢
- 1 lb Carrots (~5-6 carrots; peeled and sliced diagonally into 1.5-2 inch long pieces) ▢
- 1 large Onion (cut into petals, about 1.5-inch squares) ▢
- 3 sprigs Fresh rosemary ▢
- 6 sprigs Fresh thyme ▢
- 1 14.5 oz can Beef broth (~1 3/4 cups; or bone broth for more flavor and tenderness) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Season the chuck roast liberally with sea salt and black pepper on all sides, rubbing it in evenly. Let sit for about 30 to 45 minutes to come to room temperature.
- Meanwhile, heat a tablespoon of oil in a large Dutch oven or stock pot over medium-high heat. Add the onions and cook, stirring occasionally, for about 5 minutes , until they are starting to brown.
- Transfer the onions to your slow cooker . Add the potatoes or radishes, and carrots. Stir together.
- Add another tablespoon of oil to the pot. Add the chuck roast and sear on all sides, 2-3 minutes per side, until browned on both sides.
- Place the chuck roast in the slow cooker over the vegetables. Pour in the broth. Tie the rosemary and thyme sprigs with a piece of kitchen twine and place them to the side of the roast.
- Close the slow cooker lid. Cook the pot roast in the slow cooker for 9-10 hours on Low or 4.5-5 hours on High, until the beef is fall-apart tender.
- Remove the bundle of herbs and discard it. Use 2 forks to shred the beef. Serve the pot roast with potatoes, carrots, and onions. I recommend drizzling them all with the liquid from the slow cooker!
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/8 of the entire recipe
- Tips: See the details in the post above! I’ve got tips to help you get fall-apart tender meat and soft (not overcooked) vegetables, plus a time chart and even how to make a gravy.
- Store: Up to 4-5 days in the fridge.
- Meal prep: Chop the veggies in advance and store submerged in water in the fridge, or just cook the pot roast in the slow cooker ahead.
- Freeze: Up to 3 months in the freezer. Freeze flat in zip lock bags.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Slow Cooker Pot Roast
Gratitude Moment
I’ll admit, my slow cooker isn’t my most-used kitchen appliance — I reach for my air fryer more often, because I’m a last-minute girl. But let’s be real, that thing can’t cook a pot roast!
Every time I plan ahead and throw a chuck roast in the slow cooker in the morning, later that night I’m very grateful that I did — and don’t have to cook dinner for once, lol. Yes, I love cooking, but a break is nice sometimes! And having leftovers to toss into soups or salads later is wonderful, too.
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Slow Cooker Pot Roast (Easy Recipe)
My best slow cooker pot roast recipe! This Crock Pot pot roast is fall-apart tender, flavorful, and easy to make, with simple ingredients.
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/slow-cooker-pot-roast/
Ingredients
- 3 lb Chuck roast
- 1 tbsp Sea salt
- 3/4 tsp Black pepper
- 2 tbsp Avocado oil
- 2 lb Yukon gold potatoes (peeled and diced into 1.5-inch pieces; or halved radishes for low carb)
- 1 lb Carrots (~5-6 carrots; peeled and sliced diagonally into 1.5-2 inch long pieces)
- 1 large Onion (cut into petals, about 1.5-inch squares)
- 3 sprigs Fresh rosemary
- 6 sprigs Fresh thyme
- 1 14.5 oz can Beef broth (~1 3/4 cups; or bone broth for more flavor and tenderness)
Instructions
- Season the chuck roast liberally with sea salt and black pepper on all sides, rubbing it in evenly. Let sit for about 30 to 45 minutes to come to room temperature.
- Meanwhile, heat a tablespoon of oil in a large Dutch oven or stock pot over medium-high heat. Add the onions and cook, stirring occasionally, for about 5 minutes , until they are starting to brown.
- Transfer the onions to your slow cooker . Add the potatoes or radishes, and carrots. Stir together.
- Add another tablespoon of oil to the pot. Add the chuck roast and sear on all sides, 2-3 minutes per side, until browned on both sides.
- Place the chuck roast in the slow cooker over the vegetables. Pour in the broth. Tie the rosemary and thyme sprigs with a piece of kitchen twine and place them to the side of the roast.
- Close the slow cooker lid. Cook the pot roast in the slow cooker for 9-10 hours on Low or 4.5-5 hours on High, until the beef is fall-apart tender.
- Remove the bundle of herbs and discard it. Use 2 forks to shred the beef. Serve the pot roast with potatoes, carrots, and onions. I recommend drizzling them all with the liquid from the slow cooker!
Maya’s Recipe Notes
Serving size: 1/8 of the entire recipe
- Tips: See the details in the post above! I’ve got tips to help you get fall-apart tender meat and soft (not overcooked) vegetables, plus a time chart and even how to make a gravy.
- Store: Up to 4-5 days in the fridge.
- Meal prep: Chop the veggies in advance and store submerged in water in the fridge, or just cook the pot roast in the slow cooker ahead.
- Freeze: Up to 3 months in the freezer. Freeze flat in zip lock bags.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
FREE 5-Ingredient Recipe EBook
- Why You Need My Slow Cooker Pot Roast Recipe
- Ingredients & Substitutions
- How To Cook A Pot Roast In The Slow Cooker
- My Tips For Flavor & Texture
- How Long To Cook Pot Roast In A Crock Pot?
- Optional Gravy Instructions
- Storage & Meal Prep
- More Comforting Slow Cooker Recipes
- Slow Cooker Pot Roast (Easy Recipe) Recipe card
- Gratitude Moment
- Recipe Reviews
When you’re having a holiday meal or a cozy family dinner , it’s hard to beat my classic slow cooker pot roast . My easy recipe will get you juicy, flavorful meat and veggies that are perfect for feeding a crowd, warming up on a cold day, or saving for later. Every time I make it, I fall in love with the fall-apart tenderness all over again. Make my Crock Pot pot roast recipe with me — it’s the most comforting meal around!
Why You Need My Slow Cooker Pot Roast Recipe
- Flavorful, fall-apart tender meat – I had to say it again. This beef is incredibly tender and juicy, falling apart with each bite. It’s the ultimate comfort food.
- Fresh, simple ingredients – While many versions have various add-ins, I keep mine simple. But despite relatively few ingredients, this is the best Crock Pot pot roast recipe I’ve had! You’ll be surprised how much a generous helping of fresh herbs, salt, pepper, and broth can do.
- Complete meal by itself – Aside from the amazing beef I can’t stop talking about, I love that this slow cooker pot roast includes vegetables, so you’ve got a built-in side dish. You don’t have to cook anything extra for dinner!
- Easy and versatile – Once you’ve browned the meat and veggies, your slow cooker takes care of the rest and you don’t have to watch it. It’s the perfect set-and-forget meal for busy days, entertaining, meal prep, and freezing. My daughter ate the leftovers after school every day for a week. It does it all!
Ingredients & Substitutions
Here I explain the best ingredients for my slow cooker pot roast recipe, what each one does, and substitution options. For measurements, see the recipe card .
The Best Meat For Pot Roast:
You actually want a tough cut of meat for pot roast, with plenty of connective tissue. I know it sounds backward, but the collagen in those tougher cuts breaks down during slow cooking, giving you tender, juicy results. I recommend using one of these:
- Chuck roast – This is my go-to choice for my pot roast recipes, including this one. It’s got plenty of fat and connective tissue, making for super juicy, flavorful meat. Sometimes I see this cut labeled as chuck shoulder, which is the same thing, or even simply “pot roast”, which is not really a cut at all. As the name implies, this cut comes from the shoulder. It can be bone-in or boneless, but I prefer boneless to not fuss with the bones later.
- Rump roast or round – This one’s from the rump and rear legs. It’s a bit leaner than chuck, so if you prefer a less fatty option that’s still tender, this is a great pick. It’s usually a little pricier than chuck, though.
- Brisket – This cut comes from the chest and front legs. It works well for slow cooker pot roast, too, though the texture is a bit grainier compared to chuck.
Avoid leaner cuts, like sirloin roast, which can turn out dry and tough.
Other Ingredients:
- Avocado Oil – I sear the roast in avocado oil , but feel free to use another heat-safe oil, such as olive oil.
- Potatoes – You can use any type of potatoes. I like Yukon gold potatoes, but red potatoes and russet potatoes also work well. When I’m short on time, I like using baby potatoes, because you don’t have to peel or chop them – just scrub and cook whole.
VARIATION: Need an alternative to potatoes?
These days I use potatoes, but I used to make this slow cooker pot roast with radishes for a low carb option, and they are delicious! You can also use rutabagas , turnips , or jicama for a similar, less starchy vibe.
- Carrots & Onions – The classics! Feel free to add other hearty veggies, like celery or parsnips, for extra flavor and variety. Most root vegetables can stand up to the long cooking time if you don’t cut them too small.
- Fresh Herbs – I use fresh rosemary and thyme to infuse the meat with flavor, and tie them in a bundle for easy removal later (they won’t be appetizing by the end). You can also add fresh sage for an extra fall vibe.
- Beef Broth – To keep everything nice and moist. You could totally use bone broth for more flavor and tenderness, but I just used a low sodium beef broth .
- Sea Salt & Black Pepper – I kept it simple with just salt and pepper, but if you’re looking to add more flavor, a sprinkle of garlic powder and onion powder would be perfect.
How To Cook A Pot Roast In The Slow Cooker
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Season the beef. Liberally season all sides of the chuck roast with the sea salt and black pepper. Let it sit to come to room temperature. This will make your pot roast more juicy!
- Brown the onions. Heat olive oil in a large Dutch oven or large skillet over medium-high heat. (I use and recommend cast iron for this, because it will help you get a nice sear on your roast later on — my Dutch oven works great.) Add the onions and cook, stirring occasionally until they are starting to brown.
- Add the vegetables to your slow cooker. I have and love this Crock Pot , and it’s the perfect size for a 3-4 pound roast. Transfer the cooked onions into it, along with the potatoes (or radishes) and carrots.
- Brown the roast. Add a little more oil to the pot. Sear the chuck roast until browned on both sides.
- Combine the veggies, roast, broth, and herbs. Place the chuck roast in the slow cooker over the vegetables. Pour in the broth. Tie the rosemary and thyme sprigs with a piece of kitchen twine and place them to the side of the roast (flavor is coming!).
- Cook the pot roast in the Crock Pot. Cook until the beef is extremely fork tender.
- Shred and serve. Remove the bundle of herbs and discard it. Use 2 forks to shred the beef. Serve your slow cooker pot roast with potatoes, carrots, and onions. I recommend drizzling them all with the liquid from the slow cooker, and I like to garnish with extra fresh herbs.
My Tips For Flavor & Texture
- Season the roast generously. You need more than you might think! My rule of thumb is 1 teaspoon of salt and 1/4 to 1/2 teaspoon of pepper per pound of meat. For your average 3-pound roast, that’s 3 teaspoons (1 tablespoon) of salt and at least 3/4 teaspoon of pepper.
- Don’t cut the vegetables too small, or they’ll get mushy. Slow cooker pot roast takes a long time, so small pieces will overcook. I aim for 1.5-inch pieces of potatoes and onions, halved radishes (large ones work best), and carrots cut at least 1.5-2 inches long. For the potatoes, cut smaller ones into quarters, or medium to larger ones into eighths.
- If you don’t like your veggies soft, add them halfway through the slow cooker time instead. In an older version of this recipe, I actually used to brown all the veggies, but got too mushy. Now, I only brown the onions instead, but if you prefer, you can brown the potatoes and carrots as well. If you do, I definitely recommend going with the option to add later in the cooking process.
- Let the roast form a browned crust. Yes, you can skip the searing step, but I always do it because it adds tons of flavor and doesn’t take long! Make sure your heat is high enough to get that nice crust.
- It can help to flip the roast with large tongs. It’s big and heavy! Sometimes I use a turner together with the tongs.
- Deglaze the pan if you have time . This is optional, but a reader suggested this, and it makes this Crock Pot pot roast even more flavorful! Just heat the broth in the same pot, scrape up the brown bits, and pour it all into the slow cooker.
- Don’t remove the lid until the end. You let steam escape every time you do that! And isn’t it the whole point to walk away and go about your day while it cooks?!
- Use my fork test to avoid undercooking. It’s easier to undercook a slow cooker pot roast than to overcook it. If it’s tough, dense, or leathery, those are signs it needs more time. I’ve got a time chart below, but my best test is a fork! Simply stick it into the center of the meat and twist. If the meat shreds apart easily, it’s ready. If not, keep cooking it!
How Long To Cook Pot Roast In A Crock Pot?
The secret to a fall-apart tender Crock Pot pot roast is cooking it low and slow. For a 4-pound roast, I cook on low for about 9 hours. The time can vary depending on the size of your roast, and of course, whether you choose high or low. Use my time chart to help you:
Optional Gravy Instructions
I think just drizzling the liquid onto the meat and veggies tastes delicious. But if you want a thicker gravy, you can make it from the liquid from the slow cooker:
- Strain it liquid. I just pour it through a fine mesh sieve, then measure out 2 cups and add those to a large saucepan.
- Mix the thickener. In a small bowl, whisk about 1/4 cup of the liquid with 1-2 tablespoons of cornstarch (or use one of my cornstarch substitutes ).
- Simmer. Whisk the cornstarch mixture into the saucepan and simmer until thickened to your liking.
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Meal prep: I often meal prep by peeling and chopping the potatoes and carrots in advance. Store them in the fridge submerged in water, to prevent browning or drying out. Just make sure to dry well before cooking. You can also make the pot roast in the slow cooker ahead of time, as it stores and reheats very well.
- Reheat: For my family of 4, I make this on Sundays and we eat it all week! The liquid solidifies in the fridge, but keeps it all moist when reheating, so make sure not to discard it. I transfer portions to a glass dish and pop in the oven at 350 degrees F, covered in foil. But it’s also actually pretty good microwaved.
- Freeze: It’s best to shred the roast right away, but wait until it cools to freeze it. Transfer it with the veggies and sauce to zip lock bags, and lay flat in the freezer. You can store them vertically for up to 3 months once solid.
More Comforting Slow Cooker Recipes
If you like my slow cooker pot roast recipe, you’ll probably also love my other comforting, hands-off Crock Pot meals:
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 3 lb Chuck roast ▢
- 1 tbsp Sea salt ▢
- 3/4 tsp Black pepper ▢
- 2 tbsp Avocado oil ▢
- 2 lb Yukon gold potatoes (peeled and diced into 1.5-inch pieces; or halved radishes for low carb) ▢
- 1 lb Carrots (~5-6 carrots; peeled and sliced diagonally into 1.5-2 inch long pieces) ▢
- 1 large Onion (cut into petals, about 1.5-inch squares) ▢
- 3 sprigs Fresh rosemary ▢
- 6 sprigs Fresh thyme ▢
- 1 14.5 oz can Beef broth (~1 3/4 cups; or bone broth for more flavor and tenderness) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Season the chuck roast liberally with sea salt and black pepper on all sides, rubbing it in evenly. Let sit for about 30 to 45 minutes to come to room temperature.
- Meanwhile, heat a tablespoon of oil in a large Dutch oven or stock pot over medium-high heat. Add the onions and cook, stirring occasionally, for about 5 minutes , until they are starting to brown.
- Transfer the onions to your slow cooker . Add the potatoes or radishes, and carrots. Stir together.
- Add another tablespoon of oil to the pot. Add the chuck roast and sear on all sides, 2-3 minutes per side, until browned on both sides.
- Place the chuck roast in the slow cooker over the vegetables. Pour in the broth. Tie the rosemary and thyme sprigs with a piece of kitchen twine and place them to the side of the roast.
- Close the slow cooker lid. Cook the pot roast in the slow cooker for 9-10 hours on Low or 4.5-5 hours on High, until the beef is fall-apart tender.
- Remove the bundle of herbs and discard it. Use 2 forks to shred the beef. Serve the pot roast with potatoes, carrots, and onions. I recommend drizzling them all with the liquid from the slow cooker!
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/8 of the entire recipe
- Tips: See the details in the post above! I’ve got tips to help you get fall-apart tender meat and soft (not overcooked) vegetables, plus a time chart and even how to make a gravy.
- Store: Up to 4-5 days in the fridge.
- Meal prep: Chop the veggies in advance and store submerged in water in the fridge, or just cook the pot roast in the slow cooker ahead.
- Freeze: Up to 3 months in the freezer. Freeze flat in zip lock bags.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Slow Cooker Pot Roast
Gratitude Moment
I’ll admit, my slow cooker isn’t my most-used kitchen appliance — I reach for my air fryer more often, because I’m a last-minute girl. But let’s be real, that thing can’t cook a pot roast!
Every time I plan ahead and throw a chuck roast in the slow cooker in the morning, later that night I’m very grateful that I did — and don’t have to cook dinner for once, lol. Yes, I love cooking, but a break is nice sometimes! And having leftovers to toss into soups or salads later is wonderful, too.
