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!
Prep Time15 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs15 minutesmins
Course: Dinner Recipes, Main Dish, Slow Cooker Crockpot Recipes
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.
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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!