McCormick Crockpot Pot Roast Recipe: Herb-Infused Set-It-And-Forget-It Meal

This slow-cooked pot roast delivers tender beef and rich, herb-infused flavor with minimal effort. The crockpot does most of the work, transforming simple ingredients into a hearty meal.

I’ve perfected this method over years of testing, ensuring the meat stays juicy while the vegetables absorb all the savory goodness. The spices blend seamlessly for a restaurant-quality result.

By the time it’s done, the beef will be fall-apart tender, the carrots and potatoes perfectly soft, and the broth deeply aromatic. It’s comfort food at its best.

Serve with crusty bread to soak up every last drop. This is a meal that satisfies every time.

Ingredients for Mccormick Crockpot Pot Roast

Quality beef, hearty vegetables, and McCormick seasoning create this herb-infused comfort classic.

The beef chuck roast is non-negotiable here—its marbling breaks down beautifully during the slow cook, yielding that fall-apart texture. Costco and Whole Foods carry well-marbled cuts, but most supermarkets stock suitable options. For the seasoning, McCormick’s Pot Roast blend is specifically formulated for this application, balancing herbs and spices perfectly. Yukon Golds hold their shape better than Russets in long cooking.

No McCormick blend? Combine 1 tsp each salt, pepper, garlic powder, and onion powder with half the amount of thyme and rosemary. Out of beef broth? Water plus 1 tsp beef base works. Vegetable substitutions are limited—potatoes and carrots are essential for texture. The Worcestershire adds depth, but soy sauce in a pinch offers similar umami.

Leftovers taste even better the next day. Store in airtight containers for up to 4 days in the fridge or 3 months in the freezer. The broth makes excellent gravy—just skim off the fat and thicken with a cornstarch slurry.

Step-by-Step Instructions for Crockpot Pot Roast

This method delivers tender meat and rich, herb-infused vegetables with minimal hands-on time.

Step 1: Sear and Season the Beef Chuck Roast

Heat the 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Pat the 3 lb beef chuck roast dry with paper towels, then season generously with the 1 tsp kosher salt and 0.5 tsp black pepper.

Place the roast in the hot skillet and sear for 4-5 minutes per side until a deep brown crust forms. This step enhances flavor development significantly. Transfer the seared roast to your slow cooker and sprinkle the 1 package McCormick Pot Roast Seasoning evenly over the top.

Step 2: Build the Aromatic Base

In the same skillet, add the quartered 1 whole yellow onion and cook for 3-4 minutes until softened and beginning to caramelize. Stir in the 2 tbsp tomato paste and cook for 1 minute to deepen its flavor.

Add the 4 cloves garlic cloves and cook for 30 seconds until fragrant. Deglaze the pan with ½ cup of the 2 cups beef broth, scraping up all browned bits. Pour this mixture into the slow cooker with the roast.

Step 3: Add Vegetables and Liquids

Arrange the 1.5 lb Yukon Gold potatoes and 4 whole carrots around the roast in the slow cooker. Pour in the remaining 1½ cups beef broth, the 2 tbsp Worcestershire sauce, the 1 tsp dried thyme, the 1 tsp dried rosemary, and the 2 pieces bay leaves.

Ensure the liquids come about halfway up the roast. The vegetables should be mostly submerged in the cooking liquid for even cooking and maximum flavor absorption.

Step 4: Slow Cook to Perfection

Cover the slow cooker and cook on low heat for 8-10 hours or on high heat for 5-6 hours. The roast is done when it shreds easily with a fork and reaches an internal temperature of 195°F.

Resist the urge to open the lid during cooking, as this releases heat and extends the cooking time. The aroma will intensify as the herbs infuse throughout the dish.

Step 5: Rest and Serve

Carefully remove the 2 pieces bay leaves from the pot. Transfer the roast to a cutting board and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat.

Serve the sliced roast with the cooked vegetables and ladle the rich cooking liquid over the top. The potatoes and carrots will be fork-tender and saturated with the herb-infused flavors from the slow cooking process.

Make-Ahead Tips for This Recipe

Night Before Prep

Chop all your vegetables the evening before and store them in airtight containers in the fridge. The 1.5 lb Yukon Gold potatoes and 4 carrots will keep perfectly overnight. This saves 15-20 minutes of prep work the next morning.

Morning Assembly

Sear the 3 lb beef chuck roast first thing in the morning, then transfer everything to the crockpot. The slow cooker can sit on your counter for 2-3 hours before cooking if needed. I often prep mine before work.

Seasoning Shortcut

Mix the 1 package McCormick Pot Roast Seasoning with the 1 tsp dried thyme and 1 tsp dried rosemary the night before. Store in a small baggie so it’s ready to sprinkle over the roast. 💡

Broth Boost

Prepare the 2 cups beef broth with the 2 tbsp Worcestershire sauce and 2 tbsp tomato paste in advance. Keep it in the fridge so you can pour it all in at once when assembling the dish.

Crockpot Timing

For perfect timing, start the crockpot on low heat at 9 AM for an 8-10 hour cook. It’ll be ready by dinner with no last-minute rushing. The house will smell amazing when you walk in. 🏡

Resting Period

Let the roast rest in the crockpot on warm setting for up to 1 hour after cooking. This keeps everything hot while you set the table or finish other dishes. The flavors continue to develop during this time.

Frequently Asked Questions