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Slow Cooker Seasoned Roast

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Transform your ordinary pot roast into an extraordinary dinner experience with our Slow Cooker Pot Roast recipe. This culinary masterpiece is crafted with a special spice blend, featuring a secret ingredient that elevates the flavors to new heights. The result? Tender, succulent beef and savory vegetables that will undoubtedly have you coming back for seconds.

Pot roast covered in seasonings.

Gone are the days of bland, lackluster slow cooker meals. Inspired by America’s Test Kitchen‘s Best-Ever Recipes, particularly the Chuck Roast in Foil on page 6, I decided to take my pot roast to the next level. I modified their recipe and created a rub using herbs and spices that season roast to perfection.

While the quantities may differ from the original recipe, the result is a winning combination that promises incredible flavor.

Try this delicious pot roast recipe on one of your busy weeknights and enjoy the incredible flavor of this classic comfort food with fork-tender beef and delicious veggies.

Let’s take a look at how to make this savory spin on the classic pot roast recipe.


For this savory beef recipe, you need the following ingredients:

  • 1½ teaspoons pepper
  • 1½ teaspoons onion powder
  • 1½ teaspoons garlic powder
  • ½ teaspoon parsley flakes
  • ½ teaspoon espresso powder
  • 2 teaspoons salt
  • 2 teaspoons brown sugar
  • 2 bay leaves
  • 2-3 large baking potatoes
  • 1 package of baby carrots
  • 1 large onion
  • 1½ – 2 pounds chuck roast
  • 1 ½ cups water, beef broth, or beef stock
Spice blend for roast.


Start by making the roast seasoning by mixing together pepper, onion, garlic powder, parsley flakes, espresso powder, salt, and brown sugar.

Baby carrots in the bottom of a slow cooker.

Next, take a bag of carrots and layer them in the bottom of a slow cooker (aka Crock Pot).

Diced potatoes on a cutting board.

Then add a layer of potatoes that have been cut into cubes. This is a good way to use up some of your supply of russet potatoes.

Knife cutting an onion.

Adding onion is a good way to add flavor. Cutting it into large chunks makes it easy for picky eaters to pick it out. (Though when it becomes cooked and golden – it’s quite delicious on its own!)

Crockpot filled with carrots, potatoes, and onions.

Notice the two bay leaves on top. You want to be sure to remove them after cooking. Why? Because, according to eHow, “because the bay leaf has a bitter flavor when eaten and is difficult to chew.”

Rub the roast rub on both sides of the meat and then place the meat on top of the vegetables. Pour water or broth over the top of the roast.

Seasoned pot roast on top of vegetables in a Crockpot and topped with two bay leaves.

Depending on the size of your roast, it usually takes 8 – 10 hours for it to cook at low temperature.

Roasted vegetables on a white dinner plate.

Don’t have 8 – 10 hours? You can cook a roast on HIGH in your slow cooker in 4 – 5 hours.

Seasoned roast on a plate.


Store any leftover pot roast and vegetables in an airtight container in the refrigerator for up to 3 to 4 days.


If you’re looking to substitute potatoes in your slow cooker pot roast recipe, here are some alternatives:

  1. Sweet Potatoes: Swap regular potatoes for sweet potatoes to add a hint of sweetness and a different texture to your pot roast.
  2. Butternut Squash: Cubes of butternut squash can add a touch of sweetness and a vibrant color to your pot roast.
  3. Radishes: For a low-carb option, consider using radishes. They can absorb flavors during cooking and provide a different texture.
  4. Rutabaga: This root vegetable has a slightly sweet and peppery taste, making it an interesting alternative to traditional potatoes.
  5. Red Potatoes: Red potatoes are a great choice for pot roast due to their thin skin and waxy texture, which holds up well during slow cooking. 

Is grass-fed beef better?

Cows that are grass-fed (and grass-fed) eat the diet that was naturally intended for them. As calves, they start out with their mother’s milk. As they grow, their diet progresses to grass. Cows are ruminants – animals that four chambers in their stomach that are able to digest plant matter that would be relatively indigestible for most other types of mammals.

Cows were never designed to eat corn, which is what cows are typically fed when they go to confined animal feedlots to fatten them up for slaughter.
For humans, the benefit of consuming grass-fed beef aside from knowing that the cow was more apt to have been raised the way nature intended, is that grass-fed beef has been found to be higher in vitamins A, E, and other antioxidants compared to grain-fed beef.

Grass-fed beef also tends to be lower in saturated fat and has as much as five times the amount of omega-3 fatty acids as regular grain-fed beef.

What cut of meat is good for making pot roast?

Pot roast is a slow-cooked dish that benefits from tougher cuts of meat with higher connective tissue, which breaks down during the long cooking process, resulting in tender, flavorful meat. Some excellent cuts for making pot roast include:

Chuck Roast: This is one of the most popular choices for pot roast. It has a good balance of meat and fat, which contributes to a rich flavor and succulent texture.
Brisket: Often associated with barbecue, brisket is also a fantastic choice for pot roast. It has a good amount of fat, providing moist and flavorful meat.
Round Roast: This cut is leaner compared to chuck, but it can still be suitable for pot roast. Slow cooking helps tenderize the meat and infuse it with flavor.
Bottom Round Roast: Similar to the round roast, the bottom round is a leaner cut that benefits from the low and slow cooking method of pot roast.
Rump Roast: While it’s lean, rump roast can be used for pot roast when cooked slowly. It may require additional seasoning or marinating for extra flavor.

Where To Buy Meat

When it comes to sourcing high-quality grass-fed meat, exploring reputable options is key to ensuring both the health benefits and ethical standards associated with grass-fed farming. While local farmers’ markets and specialty butchers may offer grass-fed meat, online platforms like Wild Pastures provide a convenient and reliable way to access premium cuts right from the comfort of your home.

Wild Pastures

For a broader selection and the convenience of doorstep delivery, consider ordering online from trusted sources like Wild Pastures. Wild Pastures is known for offering high-quality, grass-fed, and pasture-raised meat sourced from small family farms. Here’s why you might want to explore this option:

  • Diverse Cuts: Wild Pastures offers a wide range of cuts and meat options, allowing you to explore and experiment with various selections.
  • Convenience: Ordering online from Wild Pastures, for example, brings the farm-to-table experience right to your doorstep. This is especially beneficial for those who may not have easy access to local farmers’ markets or specialty butchers.
  • Subscription Options: Some online services offer subscription models, allowing you to receive regular shipments of grass-fed meat, making it easy to incorporate into your meal planning

If you want to give Wild Pastures a try, you can get $20 off your first order when you use my Wild Pastures affiliate code. We have been ordering from them for a while now and are really pleased with the meat and customer service. As with all subscription services, please be sure to read all of the terms before signing up.

Seasoned pot roast on top of vegetables in a Crockpot and topped with two bay leaves.

Slow Cooker Seasoned Roast

The seasonings on this roast knock it out of the ballpark!
4.43 from 64 votes
Print Pin Rate
Course: Main Dishes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6 servings
Calories: 517kcal


  • teaspoons pepper
  • teaspoons onion powder
  • teaspoons garlic powder
  • ½ teaspoon parsley flakes
  • ½ teaspoon espresso powder
  • 2 teaspoons salt
  • 2 teaspoons brown sugar
  • 2 bay leaves
  • 2-3 large baking potatoes
  • 1 package baby carrots
  • 1 large onion
  • 1½ – 2 pound chuck roast
  • 1 ½ cups water, beef broth, or beef stock


  • Mix spices together (excluding bay leaf) and set aside.
  • Place carrots in the bottom of a slow cooker that has been sprayed with non-stick spray (or use a disposable slow cooker liner). Cut potatoes into 1 inch cubes and place on top of carrots. Cut onion into large chunks and add to the slow cooker. Top with bay leaves.
  • Generously rub roast with the spice mixture on both sides. Place on top of vegetables, pour water or broth over the meat, and cook for 6-8 hours at low temperature.
  • Remove from slow cooker and discard bay leaves.


Serving: 1 | Calories: 517kcal | Carbohydrates: 37g | Protein: 42g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 908mg | Fiber: 4g | Sugar: 4g
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    1. I don’t typically add any – the juices from the meat are usually enough. You could add a little bit of broth, though, if you’d like. I hope you enjoy it!

    1. Thank you for catching that! 2 teaspoons of salt is the answer. (I have updated the recipe and really appreciate you bringing it to my attention.) It’s a great recipe. Let me know how you like it. 🙂

  1. I’m down with anything inspired by America’s Test Kitchens. I probably have half their books! Trying this out soon.

  2. 5 stars
    Crockpot roast is the best! I love your recipes! You’ve won this Kentucky girl’s heart! I’ve nominated you for a Liebster Award.

  3. I’m going to have to try this the next time I make a roast! I always make mine in the slow cooker because it always is so delicious that way.

  4. I remember growing my dad would fix roast every Sunday for dinner. As a kid I hated it and though “not roast again!” Now I would love to have one every Sunday. Funny how things change 🙂

4.43 from 64 votes (63 ratings without comment)

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