Slow Cooker Yankee Pot Roast
Nothing is better than a warm and hearty meal waiting for you at the end of the day. This slow-cooker Yankee pot roast is my go-to hands-off dinner; It takes just 20 minutes to prep, and the slow cooker does the rest of the work. The result is nothing short of fantastic, tender meat that melts in your mouth in a rich broth with flavorful veggies!
This kind of meal tastes like you spent hours in the kitchen, but in reality, you spent just a few minutes adding it to the slow cooker. As a busy mom of two, I am making these meals for my family. Our favorites include this easy, satisfying slow-cooker chicken and rice and this mouthwatering crockpot pineapple pork loin!
Table of contents
This effortless meal delivers both convenience and incredible flavor. Whether making it for a regular weeknight or a special occasion, I know I can rely on this foolproof recipe and serve delicious comfort food that everyone will love. This no-fuss classic never disappoints and makes weeknight cooking stress-free and enjoyable.
Why you will love this recipe
- The slow cooker does most of the work: After browning the beef, I toss everything in the pot and let the slow cooker take over. Then, I can enjoy the rest of the day without worrying about dinner. There is no stirring or checking. It will be ready when the family is ready to eat.
- A traditional roast with a twist: I add my special ingredients to give this traditional Yankee pot roast an extra layer of flavor that most recipes lack. That way, you can show off to family and friends, letting them know it is a special recipe.
- Dinner in one pot: Since everything is in one pot, there is no need for extra side dishes. I like to make salad and bread, but that is totally unnecessary.
- It is so much cheaper than going out: Why spend over $100 going out to eat when this recipe can feed the whole family for under $30? And it tastes much better, too!
What you will need
- Chuck roast – Mine is usually about four or five pounds. I prefer a chuck roast because the fat melts as it cooks low and slow, making it super flavorful.
- Veggies and herbs – I used carrots, potatoes, onion, and garlic. To make the roast more flavorful, I also added thyme and rosemary.
- Broth – This meal is all about the delicious gravy-live sauce. To make it, I chose a low-sodium beef broth, San Marzano tomatoes because they are not too acidic, red wine to add complexity, and Worcestershire sauce for its unmistakable umami flavor.
- Thickner – To thicken the gravy, I add a mixture of cornstarch and water to the slow cooker.
How to make it
Season: I pat dry the beef with paper towels and season it well with salt and pepper.
Sear: Then, I add the oil to a skillet and brown the beef on all sides.
Cook the roast: I add the rest of the ingredients to the slow cooker and stir them before placing the roast on top. Then, I cover and cook it for eight to nine hours on low or four to five hours on high.
Thicken: To make the gravy, I mix one tablespoon of cornstarch with two tablespoons of cold water until the cornstarch dissolves. During the last half hour of cooking, I add the slurry to the pot, stir it around, and let it finish cooking on high. I garnish the dish with parsley and serve.
Expert tip
Getting the proper cut for the meal
For the best-slicing pot roast, I like a bottom-round roast. They are leaner than the chuck roast, so they are tender but not as full of fat, so they stay together better. I can cut them into neat slices, but they are still buttery smooth and tender enough to fall apart when poked with a fork.
More tips to consider:
- Browning the meat first is essential to lock in the juices and flavor.
- Using low-sodium broth will prevent the roast from being too salty.
- Ensure the meat is cooked long enough for the collagen to break down, or it will be tough.
- Overcooking it can also cause it to be tough and chewy.
- Do not cut vegetables too small; use waxy potatoes to keep vegetables from getting mushy.
Recipe variations and add-ins:
- Bacon ranch pot roast: My kids love the tangy flavor of my ranch seasoning, so I add a tablespoon to the mixture with a cup of crunchy bacon bits, and this is their favorite meal.
- Spicy beef: To make this a spicy beef roast, I chop a poblano pepper and add 1/4 teaspoon of red pepper flakes.
- No alcohol: If you cannot have alcohol, substitute it with grape juice, apple juice, or broth.
- Sweeten the pot: Another way my kids love this meal is when I add brown sugar, honey, or maple syrup.
- BBQ beef: The Yankees also like to add barbecue sauce to their pot roast, so I sometimes top mine with my own tangy homemade barbecue sauce.
Serving suggestions:
My favorite way to enjoy this roast dinner is with some buttery Southern cornbread on the side to dip into the gravy. If I make cornbread, you bet that I also make my sweet and rich creamed corn. The kids go crazy for this one.
I use leftovers to make roast beef sandwiches, which I serve with crispy potato wedges for the kids and sweet potato fries for me. For dessert, I usually grab one of these no-bake raspberry truffles; I typically have a stash in the freezer.
How to store:
- Refrigerate: Pack the leftover crockpot Yankee pot roast in a sealed container and refrigerate for 4-5 days. Make sure it is covered with juice to prevent it from drying out.
- Freezing: To freeze, I wrap mine in plastic and put it in a freezer bag to keep it from getting freezer burn. The vegetables get in an airtight container, and the gravy goes in a jar. They can all be frozen for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: Put the meat and vegetables in a pan with the gravy and cover with foil. Place it in the oven preheated to 350 degrees F for 10 to 15 minutes, covered with foil, or until heated. It can also be heated in the microwave, depending on how much is reheated.
Frequently asked questions
It may be that it was not cooked long enough. If the meat was not cooked for a sufficient amount of time, the collagen did not have enough time to break down. It must be cooked for at least eight hours on low or four to five hours on high. Not having enough liquid will also cause it to dry out and not cook properly. Also, use the proper cut of meat. It has to be a fatty cut like a chuck roast, beef brisket, or bottom round.
First, make sure they are not cut too small. If I use baby carrots, I do not cut them at all. Just wash them. Large carrots get cut into two-inch pieces. Potatoes are a different story. I like to use small red waxy potatoes so they hold their shape while cooking for hours in the slow cooker. I do not peel or cut them. If I use larger potatoes, I still use waxy potatoes and only cut them in half.
It may be overcooked or undercooked. Undercooked is easy to fix. Just cook it for longer. Use an instant thermometer, and let it cook longer if it is less than 135 degrees F. Or check it with a fork. If it is still firm when sticking a fork in it, let it keep cooking. If it is overcooked, shred it and serve it in sauce as a sandwich. Either way, it can be fixed, so do not panic.
Because the roast is a fatty piece of meat, there will be some grease. Luckily, getting rid of the excess is easy. Use a ladle filled with ice cubed to remove the fat from the top of the liquid. The fat sticks to the bottom of the ladle like magic! Or use a paper towel to absorb the grease from the top of the liquid.
More slow cooker recipes to try
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Slow Cooker Yankee Pot Roast
Ingredients
Beef:
- 1 (3.5 – to 5-pounds) top round roast or chuck roast or round tip roast
- Kosher or sea salt
- Freshly ground black pepper
- 3 tablespoons vegetable oil
Slow Cooker Ingredients:
- 1 cup red wine or beef broth
- 1 cup beef broth low sodium
- 1 large onion quartered
- 2 large carrots cut into chunks or 2 cups of baby carrots
- 10 mini red potatoes washed
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 14. 5oz can diced tomatoes
- 2 tablespoons Worcestershire sauce
Optional Cornstarch Slurry:
- 1 tablespoons cornstarch
- 2 tablespoons water
Garnish:
- Fresh chopped parsley
Instructions
Brown the Beef:
- Season beef with salt and pepper.
- Place a large cast iron pan or Dutch oven on the stove over heat. Once hot, add oil, and sear roast on all sides.
Add to Slow Cooker:
- Place the roast in the slow cooker and add the remaining ingredients from the "Slow Cooker Ingredients" list. Stir well to combine.
- Cover and cook on Low for 8-9 hours or High for 5 hours. Until the beef is tender.
Optional Cornstarch Slurry:
- Mix water and cornstarch in a small bowl until the cornstarch is fully dissolved.
- During the last 30 minutes of cooking, add the slurry to the slow cooker to thicken the gravy. Gently stir to combine the ingredients.
- Cover and cook for 30 minutes on High. If needed, add more slurry.
Serve:
- Serve the roast with the veggies and topped with the gravy sauce. Garnish with fresh chopped parsley.