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 takes just minutes to prepare!
Slow Cooker Yankee Pot Roast
Like many of you, my husband and I both grew up with Yankee Pot Roast dinners frequently on the menu and we took those with us to make for our children as well. It is a great, complete meal that literally 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! Different from other recipes, that I know I could cook equally as well as stovetop or in the oven with better results, this one turns out so perfectly using the slow cooker that I will not go back to any other method!!
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🥘 Yankee Pot Roast 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
- 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 Crockpot Yankee Pot Roast
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 that 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 to a cutting board or serving plate. Use a slotted spoon to transfer the roasted vegetables to a serving bowl.
🥗 What To Serve With Yankee Pot Roast
Drizzle the remaining pot roast juices over individual servings for some extra flavor! Then, serve your roast with a refreshing wedge salad, Caesar salad, or garden salad. Enjoy!
💭 Tips & 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!
🥡 Storing & Reheating
Let your pot roast cool to room temperature before storing it in the fridge for 3-4 days.
Reheating Pot Roast
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
- Slow Cooker Beef Bourguignon
- Crock Pot Chicken & Gravy
- Slow Cooker Salisbury Steak
- Crock Pot Butter Chicken
- Slow Cooker Chicken and Dumplings
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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)
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.4-6 lb chuck roast, 1 medium yellow onion, 4 cloves garlic
- 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).4 ribs celery, 3 medium carrots, 2 medium russet potatoes, 1 tablespoon Pot Roast Seasoning, 1 cup beef broth, ½ cup red wine, 1 tablespoon butter, 2 large Portobello mushrooms
- 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.
Equipment You May Need
Video
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!
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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