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Platter of shredded Crockpot Roast Beef with carrots and cut red potatoes.
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5 from 20 votes

Slow Cooker Pot Roast

Slow Cooker Pot Roast is the ultimate set-it-and-forget-it dinner. Tender beef, carrots, and potatoes cooked to perfection in one pot.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Crock Pot, crock pot roast, Slow Cooker
Servings: 8
Calories: 560kcal
Author: Echo Blickenstaff

Equipment

  • Crock Pot (Slow Cooker)

Ingredients

  • 4-5 pounds beef sirloin roast
  • 3 tablespoons oil
  • 1/3 cup brown sugar packed
  • 3 tablespoons apple cider vinegar
  • 1 tablespoons soy sauce
  • 1 tablespoons Worcestershire sauce
  • 10 ounces cream of mushroom soup
  • 1 envelope dry onion soup mix divided
  • 1 cup beef broth
  • 6 carrots peeled and cut into 1 inch pieces
  • 8 red potatoes scrubbed and quartered

Instructions

  • Heat 3 tablespoons of oil in a large frying pan. Sear roast on all sides in the frying pan. This seals in the juices and flavor of the meat and gives it a deep brown color on the edges.
    Skillet of beef roast with seared edges for Crockpot Roast Beef.
  • Place the roast in the crockpot.
    Crockpot with seared beef roast.
  • In a mixing bowl, combine brown sugar, vinegar, soy sauce, Worcestershire sauce, mushroom soup, half of the onion soup mix, and broth. Mix well and pour over the roast.
    Bowl of mixture for cooking Crockpot Roast Beef. Whisk on the side.
  • Wash and slice carrots and potatoes into bite size chunks.
    Cutting board with carrots and red potatoes for Crockpot Roast Beef.
  • Put the carrots and potatoes in a resealable plastic bag. Sprinkle the remaining half of the dry onion soup mix over the vegetables and shake the bag until they are coated.
    Ziplock bag with cut vegetables with onion soup mix for Crockpot Roast Beef.
  • Add the vegetables to the roast in the crock pot half way through the cooking time.
    Adding raw cut carrots and red potatoes to Crockpot Roast Beef.
  • Place lid on the slow cooker and cook on high heat for 5-6 hours, or on low heat for 8-10 hours.
    Fork shredding Crockpot Roast Beef surrounded by cooked carrots and red potatoes.

Video

Notes

  • Best Cuts: Chuck, sirloin, or tri-tip all work well for tender, flavorful results.
  • Room Temp: Let the meat sit out for 20–30 minutes before searing.
  • Sear First: Brown the roast in oil before slow cooking for extra flavor and juicy texture.
  • Low & Slow: Cooking on low heat for several hours yields the best fall-apart meat.
  • Stay Juicy: Keep the roast surrounded by broth or its own juices to prevent drying out.
  • Lower Sodium Option: Swap onion soup mix for sliced onion and use water instead of broth.
  • Gravy: Next level this dinner by using the drippings to make our delicious Beef Gravy!
  • Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Calories: 560kcal | Carbohydrates: 53g | Protein: 56g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 127mg | Sodium: 1171mg | Potassium: 2013mg | Fiber: 5g | Sugar: 14g | Vitamin A: 7848IU | Vitamin C: 21mg | Calcium: 104mg | Iron: 6mg