One of my all time favorite easy comfort food meals, this Crockpot Yankee Pot Roast recipe 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.
Like many of you, we 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.
But having recently tried making it in the slow cooker has been an epiphany.
Different from other recipes, that I know I could cook equally as well stove top or in the oven with better results, this one turns out so perfectly using the slow cooker that we will not go back to any other method!!
To get started set your crock pot to low heat and mince your onion and garlic, or blitz them in a food processor (or NutriBullet, like what I have on hand) if you have family members that do not like chunky onion 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 (we used a Syrah in this video). Season with salt and pepper (to taste) and top off with a pat of butter.
Place the lid on your slow cooker and cook for 6-8 hours, depending on the size of your pot roast portion.
Crockpot Yankee Pot Roast Recipe
- 4-6 lb pot roast
- 1 yellow onion (chopped)
- 4 cloves (20 g) garlic (minced)
- 4 celery ribs (chopped)
- 3 carrots (sliced)
- 2 russet potatoes (quartered lenghtwise and sliced)
- 1 c (237 ml) beef broth
- 1/2 c (120 ml) red wine
- 1 tsp (6 g) each, salt & pepper (add more to taste, as needed)
- 1 Tbsp (14 g) butter
- 2 large portobello mushrooms (optional, his favorite not mine)
- 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 salt & pepper. Top with a pat of butter and allow to cook 6-8 hours on low (depending on the size of your pot roast).
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!