Ree Drummond Pot Roast Recipe Crock Pot: Set-It-And-Forget-It Sunday Supper

There’s nothing like a slow-cooked pot roast to bring everyone to the table on Sunday. This method transforms tough cuts into fall-apart tender meat with rich, savory gravy.

With just a few hours in the crock pot, you’ll have a hearty meal that tastes like it simmered all day. The secret is in the slow cooking and simple seasoning.

Ingredients for Ree Drummond Pot Roast Recipe Crock Pot

Hearty Sunday supper starts with these slow-cooked essentials for tender meat and rich gravy.

The chuck roast is non-negotiable here. Look for well-marbled cuts at your butcher or the meat section at Walmart—Ree’s go-to for family meals. Four pounds feeds six comfortably with leftovers. The beef broth should be low-sodium so you can control the seasoning. I always keep a Costco-sized box on hand for Sunday cooking.

No Worcestershire? Soy sauce with a dash of vinegar works in a pinch. Dried herbs are fine, but if you’ve got fresh thyme or rosemary, use half the amount. The tomato paste adds richness—double it if you love deeper gravy. For the potatoes, Yukon Golds hold up better than russets if you prefer a creamier texture.

Leftovers taste even better the next day. Store in the fridge for up to 4 days or freeze for 3 months. The gravy thickens as it cools—just add a splash of broth when reheating.

Step-by-Step Instructions for Crock Pot Chuck Roast

Here’s the method to achieve fall-apart tender meat with minimal hands-on time.

Step 1: Season and Sear the Chuck Roast

Pat the 4 lb chuck roast dry with paper towels. Rub it evenly with the 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, and 1 tsp dried rosemary. I crush the dried herbs between my fingers to release their oils before applying.

Heat the 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Sear the roast for 4-5 minutes per side until deeply browned. This step builds flavor that carries through the slow cooking process. Transfer the meat to your slow cooker.

Step 2: Sauté Vegetables and Build Flavor Base

In the same skillet, add the 2 whole yellow onion (quartered), 6 whole carrots (peeled and chunked), and 4 whole russet potatoes (quartered). Sauté for 5 minutes until the onions begin to soften and the vegetables pick up browned bits from the pan.

Add the 2 tbsp tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. This concentrates its flavor and prevents a raw taste in the finished dish. Transfer all vegetables to the slow cooker with the chuck roast.

Step 3: Add Liquids and Begin Slow Cooking

Pour the 2 cups beef broth and 2 tbsp Worcestershire sauce into the slow cooker. These liquids create steam that tenderizes the meat over time. Stir gently to distribute the vegetables around the roast.

Cover and cook on low heat for 8-10 hours or on high heat for 5-6 hours. The meat is done when it shreds easily with a fork. I prefer low heat for the most tender results, as the longer cooking time breaks down the connective tissue more thoroughly.

Step 4: Thicken the Gravy and Serve

Carefully remove the chuck roast and vegetables to a serving platter. Skim any excess fat from the cooking liquid, then transfer 2 cups of the liquid to a saucepan. Whisk in the 0.25 cup all-purpose flour and bring to a simmer over medium heat.

Cook for 5-7 minutes, stirring constantly, until the gravy thickens enough to coat the back of a spoon. Adjust seasoning if needed. Serve the pot roast with the vegetables and gravy, ensuring every bite captures the rich, savory flavors built throughout the cooking process.

Pro Cooking Tips for This Dish

Perfect Searing Technique

Don’t rush the sear—this is where the magic starts. Heat your 2 tbsp olive oil in a heavy skillet until it shimmers, then sear the roast for 4-5 minutes per side at medium-high heat. I use my Lodge cast iron for even heat distribution. The deep brown crust you create here translates into rich flavor in every bite.

Low and Slow Wins

For the most tender results, always cook on low heat for 8-10 hours. The longer cook time gently breaks down connective tissue, resulting in that fall-apart texture Ree Drummond is known for. High heat can make the meat tough—patience is key.

Gravy Thickening Trick

After removing the meat, skim the fat from the cooking liquid before thickening. Whisk ¼ cup flour into 2 cups of the liquid in a saucepan over medium heat. Cook for 5-7 minutes until it coats the back of a spoon. I find a flat whisk works best to prevent lumps. 💡

Herb Maximization

Crush the dried thyme and rosemary between your fingers before applying to the roast. This simple step releases the essential oils, ensuring maximum flavor infusion during the long cook. It’s a small effort with big payoff.

Vegetable Layering

Sauté the quartered onions, carrots, and potatoes in the searing pan first. This picks up all the browned bits (fond) left from the meat, adding depth to your final dish. Transfer everything to the slow cooker together.

Rest Before Serving

Let the roast rest for 15-20 minutes after removing from the crock pot. This allows the juices to redistribute, keeping the meat moist when sliced. I tent mine loosely with foil during this time. 🔥

Frequently Asked Questions