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Warm up with a Classic Crockpot Pot Roast that’s as cozy and comforting as it is delicious! Juicy, tender beef paired with perfectly cooked carrots, potatoes and onions slowly simmered in a rich, savory broth will fill your home with an irresistible aroma. Just set it, forget it, and return to a fabulous home-cooked meal. This simple one-pot wonder is an easy, hands-off recipe that’s perfect for busy weeknights or family dinners.

Growing up on a dairy farm meant that we always had access to fresh beef. (I like to joke that we ate beef more than chicken – which, we actually did!) Pot roast was an absolute staple in our household, especially in the winter. My mom would throw the ingredients in the crockpot in the morning and let them simmer all day, then serve it to us in a bowl with a slice of crusty bread and butter. The smell is so nostalgic to me and on cold winter days I always get a craving for it.

I don’t think my mom ever really followed a recipe, so over the years, I have cultivated my own recipe from what she originally dictated to me. These are the ingredients that I usually include, but if you don’t have everything don’t sweat it! The beauty of a pot roast is its simplicity – as long as you include the beef, vegetables, broth and some spices it’s going to turn out fantastic.

Chuck Roast, baby carrots, potatoes and onion on a cutting board

Everything You Need to Make a Classic Crockpot Pot Roast

For the Broth: I typically use 34 oz of beef broth, as well as olive oil, balsamic vinegar, butter and tomato paste for flavor. I like to use a lot of beef broth so that it turns out almost like a stew, but you can reduce the amount of broth to 24 oz if you prefer.
Herbs & Spices: This recipe calls for minced garlic, (I like to use it from a jar so it’s quick and easy, but you can also use fresh garlic and mince yourself,) Italian seasoning, oregano, bay leaves, salt and pepper, as well as fresh rosemary and thyme (but you could also use dry.)
Roast: I like to use as big of a chuck roast as I can find, usually around 3-lbs.
Vegetables: A classic pot roast usually includes potatoes, carrots and onion. I like to use multi-colored bite-size potatoes, but you could also chop up a few large potatoes. I usually use baby carrots since they are the ideal size to pour right into the crockpot, but you could also chop up a few large carrots, along with a diced white onion (you could also use yellow.)

How to Make a Classic Crockpot Pot Roast

This pot roast is incredibly simple to assemble!

Add beef broth, olive oil, balsamic vinegar, butter, tomato paste, minced garlic, Italian seasoning, oregano, bay leaves, salt and pepper to a large crockpot and whisk to combine.
Add chuck roast, potatoes, carrots and onion to crockpot and top with rosemary and thyme.
Cover and cook for 4-6 hours on low or 2-4 hours on high.
Serve roast and vegetables in a soup bowl and cover with broth. You can refrigerate leftovers in an airtight container for up to five days.

Kitchen Essentials

Check out my list of trusty kitchen tools and serveware that I just keep going back to!

I hope you enjoy this cozy pot roast recipe! If you’re looking for more winter recipes, check out my Southwest Sweet Potato Chili or White Cheddar Herb Biscuits With Honey Butter.

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