Indulge in this slow-cooked, tender pot roast recipe that melds succulent beef chuck roast with onions, carrots, baby potatoes, and a flavorful blend of spices in a rich, savory gravy.
This Slow Cooker Pot Roast recipe brings together fall-apart tender beef chuck roast, hearty vegetables, and just the right herbs and spices for a comforting, no-fuss meal. Even beginners will find this recipe easy to make, as the gravy naturally thickens in the slow cooker, blending beautifully with the roast and vegetables. If you enjoy dishes like Swiss Steak, Beef Tips with Gravy, or Hamburger Stew, you’ll love this pot roast!
What is Slow Cooker Pot Roast?
This Slow Cooker Pot Roast is classic comfort food, featuring slow-cooked beef, carrots, potatoes, and onions bathed in a creamy, well-seasoned beef gravy. It’s especially delicious served alongside warm rolls with sweet cream butter.
Ingredients and Substitutions
- Meat: Chuck roast or rump roast
- Vegetables: Onions, garlic, carrots, potatoes
- Herbs & Spices: Kosher salt, freshly ground black pepper, rosemary, thyme, bay leaves
How to Make Slow Cooker Pot Roast
Cooking pot roast in a slow cooker is as easy as adding your beef, vegetables, herbs, and spices and letting it cook to tender perfection.
- Prepare the Beef: Begin by browning the chuck roast in a skillet for added flavor.
- Combine Ingredients: Transfer the browned roast, onion mixture, beef broth, wine (optional), Worcestershire sauce, rosemary, thyme, and bay leaves to the slow cooker.
- Cook in Stages: After two hours, add the carrots and potatoes and continue cooking on high for an additional 2-3 hours, or until the roast and veggies are tender.
Tips for Perfect Pot Roast
- Use a Dutch oven for stovetop and oven cooking if you’re short on time.
- Chuck roast is ideal for its rich flavor and tenderness, but rump roast works well too.
- Add a splash of dry, bold red wine like Cabernet Sauvignon or Merlot for extra depth.
- Add carrots and potatoes later in cooking to prevent them from becoming mushy.
- Use fresh or dried herbs—1 teaspoon of dried for every tablespoon of fresh herbs.
Best Cuts of Beef
Chuck roast is recommended for its tenderness and flavor when slow-cooked, with rump roast as an alternative.
Storing and Reheating
- Refrigerate in an airtight container for up to 3 days.
- Freeze for up to 3 months; thaw overnight in the fridge and reheat in the microwave or on the stovetop.
Need to serve a crowd? Just increase the size of the chuck roast and add extra onions and carrots—no need to adjust other ingredients.
Slow Cooker Pot Roast Recipe
6
servings5
minutes10
minutes625
kcalThis Slow Cooker Pot Roast recipe brings together fall-apart tender beef chuck roast, hearty vegetables, and just the right herbs and spices for a comforting, no-fuss meal. Even beginners will find this recipe easy to make, as the gravy naturally thickens in the slow cooker, blending beautifully with the roast and vegetables.
Ingredients
Kosher salt and freshly ground black pepper
3 lbs chuck roast
2 tablespoons olive oil
1–2 onions, quartered
4 garlic cloves, coarsely chopped
2 cups beef broth
½ cup dry red wine (optional, see notes)
2 teaspoons Worcestershire sauce
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 bay leaves
4 large carrots, cut into 2-inch chunks
2 lbs baby yellow potatoes
2 tablespoons cornstarch
¼ cup water
Directions
- Prepare the Beef: Season both sides of the chuck roast with salt and pepper. In a large skillet, heat olive oil over medium-high heat, then sear the roast on both sides until browned. Transfer the seared roast to the crock pot.
- Cook the Onions and Garlic: In the same skillet, add the onions and cook over medium heat until the edges are browned. Reduce the heat to low, add the garlic, and cook for 1 minute, stirring. Transfer the onions and garlic to the crock pot with the beef.
- Add Broth and Seasoning: Pour the beef broth, wine (if using), Worcestershire sauce, rosemary, thyme, and bay leaves over the beef and onions in the crock pot. Cover and cook on high for 2 hours.
- Add Vegetables: After 2 hours, add the carrots and potatoes to the crock pot. Continue cooking on high for an additional 2–3 hours, until the beef and vegetables are tender.
- Make the Gravy: Once done, transfer the roast and vegetables to a cutting board, covering loosely with foil. In a small bowl, whisk the cornstarch with water, then slowly whisk this mixture into the juices in the crock pot. Cover and cook on high for 10 minutes, or until the gravy thickens.
- Serve: Slice the chuck roast against the grain, then serve with the carrots, potatoes, and gravy. Enjoy!