This crockpot Yankee pot roast recipe is one of my all-time favorite easy comfort food meals and turns out fall-apart good! The broth keeps it nice and moist, and be sure to save the broth for your leftovers, as it makes a rich and delicious au jus for sandwiches. It's a complete meal that the whole family loves, and it takes just minutes to prepare!
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Slow Cooker Yankee Pot Roast
Like many of you, my husband and I grew up with pot roast dinners on the menu, and we took those with us to make for our children. It is a great, complete meal that only takes a few minutes of prep, and then it's cooking!
Making this traditional family meal in the slow cooker has been an epiphany!
Unlike other recipes, I know I could cook equally as well on the stovetop or in the oven with better results. This one turned out so perfectly using the slow cooker that I was amazed!
🥘 Ingredients
- 4-6 lb beef Chuck Roast
- 1 medium Yellow Onion (chopped)
- 4 cloves Garlic (minced)
- 4 ribs Celery (chopped)
- 3 medium Carrots (sliced)
- 2 medium Russet Potatoes (quartered lengthwise and sliced)
- 1 cup Beef Broth
- ½ cup Red Wine (or omit the wine and use more broth)
- 1 tablespoon Pot Roast Seasoning (use mine or storebought)
- 1 tablespoon Butter
- 2 large Portobello Mushrooms (optional, but a favorite in our home)
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Yankee Pot Roast In The Crockpot
Making your crockpot Yankee pot roast is so easy! Just a bit of prep and let the slow cooker do the work.
- To get started, set your crock pot to low heat and mince your onion and garlic, or blitz them in a food processor. This is especially helpful if you have family members who do not like chunky onions in their foods.
- Layer the minced onion and garlic on the bottom of the slow cooker, then place your pot roast on top of them.
- Prep your vegetables next, wash and slice the carrots, celery, and potatoes then arrange them around the sides of the pot roast in your slow cooker.
- Top your pot roast and vegetables off with the beef broth and red wine of your choice (I like Syrah and Cabernet Sauvignon). If you don't have red wine on hand or do not consume wine, add the same portion of beef broth to substitute for the red wine.
- Season with garlic powder, paprika, salt, and pepper (to taste) and top off with a tablespoon portion pat of butter.
- Place the lid on your slow cooker and cook on low heat for 6 - 8 hours, depending on the size of your pot roast portion. Remove the roast from your slow cooker when done, and transfer it to a cutting board or serving plate. Use a slotted spoon to transfer the roasted vegetables to a serving bowl.
🥗 What To Serve With
Drizzle the remaining pot roast juices over individual servings for extra flavor! Or reserve the juices and make up my quick pot roast gravy!
Then, serve your roast with a refreshing wedge salad, Caesar salad, or garden salad. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Choice of Meat: While chuck roast is ideal for its flavor and tenderness in this recipe, alternatives like beef brisket or round roast can also yield delicious results.
- Wine Substitute: If red wine isn't available or you prefer not to use it, simply replace it with an equal amount of beef broth. This substitution maintains the richness of the dish without altering its fundamental character.
- Searing Optional: Although some recipes suggest searing the meat before slow cooking, I find this step can be omitted without compromising the pot roast's flavor. Skipping it saves time and still delivers a delectable meal.
- Vegetable Variations: Feel free to add vegetables to your pot roast. Parsnips or sweet potatoes can add a unique twist.
- Herb Infusion: For a flavor boost, consider adding fresh herbs like rosemary or thyme. A couple of sprigs added to the crockpot infuse the roast with delightful flavors.
🥡 Storing & Reheating
Let your pot roast cool to room temperature before storing it in the fridge for 3-4 days.
Reheating
Place any leftover pot roast (and veggies) into a baking dish with a splash of broth and then tightly cover it with aluminum foil. Bake at 300°F (150°C/Gas Mark 2) for 15 minutes or until warmed.
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😋 Other Amazing Crockpot Recipes
- Crock Pot Pork Chops - Tender pork chops cooked to perfection in a slow cooker with a flavorful sauce.
- Slow Cooker Beef Bourguignon - A classic French stew made with beef, vegetables, and red wine, slowly cooked for deep flavor.
- Crock Pot Chicken & Gravy - Juicy chicken breasts cooked in a crock pot with rich gravy, perfect for a comforting meal.
- Slow Cooker Salisbury Steak - Ground beef patties cooked in a savory mushroom and onion gravy in a slow cooker.
- Crock Pot Butter Chicken - A creamy and aromatic Indian dish featuring tender chicken in a buttery tomato sauce.
- Slow Cooker Chicken and Dumplings - A hearty chicken stew dish with soft, fluffy dumplings cooked slowly for maximum flavor.
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📖 Recipe Card
Crockpot Yankee Pot Roast {Easy Slow Cooker Meal}
Ingredients
- 4-6 lb chuck roast
- 1 medium yellow onion (chopped)
- 4 cloves garlic (minced)
- 4 ribs celery (chopped)
- 3 medium carrots (sliced)
- 2 medium russet potatoes (quartered lengthwise and sliced)
- 1 tablespoon Pot Roast Seasoning
- 1 cup beef broth
- ½ cup red wine (or omit and use more broth)
- 1 tablespoon butter
- 2 large Portobello mushrooms (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Turn slow cooker onto low heat. Add onion and garlic to the bottom of slow cooker, then place pot roast portion on top of them.
- Add vegetables: carrots, celery, potatoes and arrange around the sides of the pot roast, pour broth and red wine in over the meat and vegetables then season with pot roast seasoning. Top with a pat of butter and allow to cook 6-8 hours on low (depending on the size of your pot roast).
- Remove the roast from your slow cooker when done and transfer to a cutting board or serving plate. Use a slotted spoon to transfer the roasted vegetables to a serving bowl.
Notes
- I recommend using a chuck roast for this recipe, but you could also use beef brisket or a round roast.
- If you don't have red wine on hand or do not consume wine, add the same portion of beef broth to substitute for the red wine.
- Some recipes tell you to sear the meat before putting it into the slow cooker. I always skip this step, and it still tastes absolutely amazing!
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