Tender, succulent seasoned-just-right slow cooker pot roast in its own rich gravy is amazing. Not only is this simple to prepare, but you’re sure to get two thumbs up from everyone at the table.

Among the fondest memories of my childhood are the times I spent with my mom and grandmother in the kitchen as we prepared dinner for our family. That was back in the 50s and 60s when TV dinners were just becoming popular. I’m glad my mom and grandmother didn’t follow that trend. Instead, they always made sure we sat down around the dinner table to a home cooked meal each night.

I loved joining them in the kitchen to prepare the meal as we laughed together and talked about the day. They instilled in me a love of cooking and taught me how to serve up a meal to a big family. And they also passed down many incredibly delicious recipes. One of those I’m sharing with you today: this amazing Yankee Pot Roast.

When I was growing up, this was my favorite meal. I always requested my mom make this juicy pot roast when she asked me what I wanted for my birthday dinner. My birthday is in the winter time, and this pot roast is definitely a perfect comfort meal for a cold winter day.

Now that I’m following a gluten free and paleo type diet, I’ve updated this recipe to be extra healthy, though it still has the same wonderful flavor. My mom also didn’t have a slow cooker. She simmered hers in a big pot on the stove. But I think she would approve of the slow cooker version too.

Simmering the spice-rubbed meat with sweet carrots and potatoes low and slow all day in the natural juices tenderizes the meat and is such a nutritious way to cook. And the clean up is so fast and easy too.

John is more of a medium-rare steak kind of guy, but the first time he tasted this pot roast, he was amazed at how moist and tender it was. That’s definitely thanks to the long slow braising of the meat in its own rich sauce.

What’s the best cut of meat for pot roast?

Anyone of these three cuts would work well as a pot roast:

• Brisket (recipe here) is a cut of meat from the breast or lower chest of the cow. It has to be cooked slowly to dissolve all the connective tissues. Slow cooking results in a really tender, super juicy, incredibly flavorful beef that easily pulls apart with a fork.
• Chuck is a rectangular cut of meat from parts of the shoulder bones, and is also known as a “7-bone steak” as the shape of the shoulder bone in cross section resembles the numeral ‘7’. I like it best cut into 1-inch cubes as in this delicious beef bourguignon recipe.
• For this recipe, I choose a rump roast or bottom round. It’s lean and easy to slice.

Ingredients for pot roast

• bottom beef roast
• extra-virgin olive oil (EVOO)
• rosemary
• salt
• garlic 
• a handful of fresh parsley 
• gluten free beef broth 
• carrots 
• an onion 
• and potatoes 

Here’s how to make pot roast in the slow cooker

*Free printable recipe card is available at the end of the post.

First, rub the roast all over with extra virgin olive oil (EVOO). Then rub in a mixture of rosemary, garlic, parsley, and salt. Next, take your spice rubbed meat and sear it on all sides in a hot skillet before placing it in your slow cooker.

Now to add another dimension of flavor to this dish, heat some EVOO in the same skillet until it is hot but not smoking. Add carrots and onions and sauté for about five minutes. Then transfer them to the slow cooker. At this time, add the potatoes to the slow cooker too.

Finally, pour beef broth over the roast. Then cover and cook for seven hours on low and let your slow cooker do its magic.

Once your meat is done, turn off the slow cooker and transfer the roast to a cutting board and slice it thinly against the grain.

With a slotted spoon, transfer potatoes and carrots to a serving dish.

Pro Tips And Recipe Notes

• Usually, there are about 1 1/2 cups of gravy left in the slow cooker from the meat. In case there’s not enough, you may stir in some more broth. Add salt to taste.
• I like to return the sliced beef to soak in the gravy in the slow cooker until I’m ready to serve.
• If you’re following a low-carb way of eating, leave the potatoes out and you can pair your pot roast with mashed cauliflower. Yum.

After a busy day, I love returning home to find this slow cooker meal ready for dinner: tender, succulent seasoned-just-right pot roast in its own rich gravy. Not only is this simple to prepare, but you’re sure to get two thumbs up from everyone at the table. And we all love that, right?

Want more easy one-pan meals?
If you enjoy this recipe, you might also enjoy my ebook One-Pan Meals that has many more easy and delicious recipes for you to try using just one pan so you won’t have to spend hours cleaning dishes.

When you make this recipe, share your snap on Instagram and tag @glutenfreehomestead. I always love seeing your photos.

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5 from 1 vote

Amazing Slow Cooker Pot Roast You've Got To Try

Tender, succulent seasoned-just-right slow cooker pot roast in its own rich gravy. Not only is this simple to prepare, but you're sure to get two thumbs up from everyone at the table.

Course Dinner

Cuisine American

Keyword gluten free, pot roast, pot roast with low carb option, slow cooker, yankee pot roast

Prep Time 20 minutes

Cook Time 7 hours

Total Time 7 hours 20 minutes

Servings 6

Calories 290kcal

Author Barbara Bianchi

Ingredients

• 4-5 pound bottom beef roast
• extra virgin olive oil EVOO
• 1 tablespoon rosemary
• 1 teaspoon salt
• 3 cloves garlic thinly sliced
• a handful of fresh parsley roughly chopped
• 1 cup gluten free beef broth homemade or store bought
• 4 carrots peeled and cut into large chunks
• 1 medium onion diced
• 3-4 potatoes peeled and cubed

Instructions

• Rub roast with oil.
• Combine rosemary, garlic, parsley, and salt in a small bowl and rub over the entire roast.
• In a skillet, brown the roast on all sides and transfer to your slow cooker fat side up.
• Heat a tablespoon of oil in the same skillet. Add carrots and onions and sauté for 5 minutes.
• Transfer carrots and onions to the slow cooker.
• Add potatoes to the slow cooker as well.
• Pour beef broth into the slow cooker over the roast.
• Cover and cook for 7 hours on low.
• Remove the meat to a cutting board and slice it thinly against the grain.
• With a slotted spoon, transfer potatoes and carrots to a serving dish. 

Notes

• Usually, there are about 1 1/2 cups of gravy left in the slow cooker from the meat. In case there's not enough, you may stir in some more broth. Add salt to taste.
• I like to return the sliced beef to soak in the gravy in the slow cooker until I'm ready to serve. 
• If you’re following a low-carb way of eating, leave the potatoes out and you can pair your pot roast with mashed cauliflower. Yum.

Nutrition

Calories: 290kcal

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