8 Crockpot Pot Roast Recipes for Fall & Winter

Is there anything cozier than having a pot roast cooking away in the crockpot?! On cold days, it’s one of my favorite family meals to have waiting at dinnertime, and it’s something I look forward to every year. You get tender meat, hearty vegetables, and a rich gravy, all with very little hands-on work.

This collection brings together some of my favorite, tried and tested crockpot pot roast recipes, from classic chuck roast and French onion to holiday-inspired cranberry pot roast and the tangy twist of Catalina dressing. Whether you’re after a traditional Sunday dinner or want to try something a little different, there’s a recipe here that’s perfect for fall, winter, and every chilly day in between.

I think you’ll also love my crockpot chicken pot pie, crockpot beef bourguignon, crockpot Swiss steak, and crockpot meat sauce rigatoni! 

Crockpot Chuck Roast 

Chuck roast is one of my favorite cuts for making pot roast because it becomes incredibly tender after a few hours in the slow cooker. This recipe keeps things simple, letting the beef, vegetables, and rich gravy do all the talking. It’s a classic family dinner that’s so good for cold days. 

Crockpot Pork Roast 

Pork shoulder is one of those cuts that was made for the slow cooker. As it cooks low and slow, it becomes fall-apart tender while soaking up all the flavors of the rich cooking juices. The leftovers are great for sandwiches the next day! 

Crockpot Chicken Pot Roast 

If you’re in the mood for pot roast but fancy a change from beef, this chicken version is well worth trying. Juicy chicken thighs cook alongside vegetables in a rich, savory gravy that’s made with just a handful of store-cupboard ingredients.

Crockpot Texas Roadhouse Pot Roast 

If you love the pot roast from Texas Roadhouse, this slow cooker version brings those same bold, comforting flavors home. The chuck roast cooks low and slow in a rich tomato and BBQ gravy with onions, peppers, celery, and garlic until it’s melt-in-your-mouth tender.

Crockpot Mississippi Pork Roast 

Ranch seasoning, au jus, butter, and pepperoncini transform pork shoulder into a tender, juicy roast with just the right balance of richness and tang. It’s delicious served over mashed potatoes, but the leftovers are just as good piled into sandwiches.

Crockpot Cranberry Pot Roast

This cranberry pot roast is one I love making over the holidays! Whole berry cranberry sauce gives the rich beef a sweet-and-savory twist, while the gravy and onion soup mixes create an irresistible sauce that’s perfect spooned over mashed potatoes. It’s an easy way to make a classic pot roast feel just a little more festive.

Serves: 6

Ingredients: 

• 3½ pounds boneless chuck roast
• 1 (1 oz) envelope brown gravy mix
• 1 (1 oz) envelope dry onion soup mix
• 1 medium onion, diced
• 3 celery ribs, sliced
• 2 garlic cloves, minced
• ½ teaspoon dried thyme
• 1 (14 oz) can whole berry cranberry sauce
• 4 tablespoons butter, sliced

Instructions:

1. Heat a drizzle of oil in a large skillet over medium-high heat. Sear the chuck roast for 4–6 minutes per side, until deeply browned, then transfer it to the slow cooker.
2. Sprinkle over the brown gravy mix, onion soup mix, diced onion, celery, garlic, and thyme.
3. Spoon the cranberry sauce over the roast, then arrange the butter slices on top.
4. Cover and cook on Low for 8–10 hours, until the beef is fall-apart tender.
5. Serve with plenty of the cranberry gravy spooned over the top. Garnish with fresh cranberries and herbs, if desired.

French Onion Pot Roast 

If you’re a fan of French onion soup, this pot roast is right up your street. As it cooks, the onions soften into the rich, savory gravy, giving the whole dish plenty of deep onion flavor. Serve it with crusty bread to soak up every last bit of that delicious sauce.

Serves: 6

Ingredients:

• 2 onions, sliced
• 3 pounds chuck roast
• 1 pound baby potatoes, halved
• 3 large carrots, sliced
• 1 (10.5 oz) can French onion soup
• 1 envelope beefy onion soup mix
• 2 garlic cloves, minced
• 1 cup water
• Chopped fresh parsley, for garnish (optional)

Instructions:

1. Arrange the sliced onions, potatoes, and carrots in the bottom of the slow cooker. Place the chuck roast on top.
2. In a bowl, whisk together the French onion soup, beefy onion soup mix, garlic, and water until well combined.
3. Pour the mixture evenly over the roast and vegetables.
4. Cover and cook on Low for 8 hours or High for 6 hours, until the beef is fall-apart tender.
5. Garnish with chopped fresh parsley, if desired, and serve with plenty of the onion gravy spooned over the roast and vegetables.

Crockpot Catalina Pot Roast 

Catalina dressing might not be the first ingredient you’d think to add to a pot roast, but it works! As it cooks, the dressing caramelizes into a rich, tangy sauce that coats the tender beef and vegetables beautifully. If you’re looking to try something a little different from a traditional pot roast, this is a great one to add to your list. 

Serves: 4

Ingredients: 

• 2 celery stalks, diced
• 2 carrots, cut into chunks
• 1 onion, sliced
• 1 pound baby potatoes, halved
• 3 pounds chuck roast
• 1 (16 oz) bottle Catalina dressing
• 1 (1 oz) envelope dry onion soup mix

Instructions:

1. Add the celery, carrots, onion, and baby potatoes to the bottom of the slow cooker.
2. Place the chuck roast on top of the vegetables.
3. In a small bowl, whisk together the Catalina dressing and dry onion soup mix until combined.
4. Pour the dressing mixture evenly over the roast and vegetables.
5. Cover and cook on Low for 8 hours or High for 6 hours, until the beef is fork-tender.
6. Serve the roast with the vegetables and plenty of the sweet-and-savory sauce spooned over the top.

Got questions about any of these recipes? I’m always happy to help! Leave a comment below and I’ll get back to you ASAP.