Why You’ll Love This Recipe

Slow Cooker Pot Roast is a comforting, hearty dish that practically cooks itself. With tender beef, flavorful vegetables, and a rich gravy, it’s perfect for busy days or cozy weekends. Just set it and forget it—by dinner time, you’ll have a satisfying one-pot meal ready to serve.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chuck roastcarrotspotatoesonionsgarlicbeef brothtomato pasteWorcestershire sauceolive oilthymebay leavesrosemarysaltblack peppercornstarch (for thickening)

directions

Season the chuck roast generously with salt and black pepper on all sides.

Heat olive oil in a skillet over medium-high heat and sear the roast until browned on all sides.

Transfer the roast to the slow cooker.

In the same skillet, sauté chopped onions and garlic for 2-3 minutes, then add tomato paste and cook for 1 minute.

Deglaze the skillet with a bit of beef broth, scraping up browned bits, then pour everything into the slow cooker.

Add carrots, potatoes, remaining beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves to the slow cooker.

Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is fork-tender.

Remove the roast and vegetables. Discard bay leaves.

To make the gravy, strain the cooking liquid into a saucepan, bring to a simmer, and whisk in a cornstarch slurry (cornstarch mixed with cold water) until thickened.

Slice or shred the pot roast and serve with vegetables and gravy.

Servings and timing

This recipe serves 6-8 people.Preparation time: 20 minutesCooking time: 8-10 hours on low or 4-5 hours on highTotal time: 8.5–10.5 hours (low) or 4.5–5.5 hours (high)

Variations

Add parsnips or turnips for more root veggie variety.

Use red wine in place of some broth for added depth.

Include mushrooms for a richer umami flavor.

Try using a brisket or bottom round roast as an alternative cut.

Add a pinch of red pepper flakes for a subtle kick.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or on the stovetop over low heat until warmed through.For longer storage, freeze pot roast and vegetables in airtight containers for up to 3 months.Thaw in the fridge overnight before reheating.

FAQs

What cut of beef is best for pot roast?

Chuck roast is ideal due to its marbling, which makes the meat tender and flavorful when slow-cooked.

Can I skip searing the meat?

Searing adds flavor, but you can skip it if short on time.

Should the vegetables go on the bottom or top?

Place sturdier vegetables like carrots and potatoes on the bottom, under the meat, to ensure even cooking.

Can I use baby carrots or whole potatoes?

Yes, baby carrots and whole small potatoes work well and save on prep time.

How do I thicken the gravy?

Use a cornstarch slurry or flour mixed with water and simmer until the sauce thickens.

Is it possible to overcook pot roast?

Yes, while slow cooking is forgiving, leaving it too long can make the meat dry.

What kind of slow cooker should I use?

Any 5 to 7-quart slow cooker works great for this recipe.

Can I prep this the night before?

Yes, assemble everything in the insert and refrigerate overnight. Start cooking in the morning.

Can I use frozen beef?

It’s best to thaw beef before slow cooking for even cooking and safety.

How can I make this gluten-free?

Ensure your Worcestershire sauce is gluten-free and use cornstarch instead of flour for the gravy.

Conclusion

Slow Cooker Pot Roast is the ultimate hands-off comfort food that delivers rich flavor and tenderness with minimal effort. Ideal for family dinners, leftovers, or freezing for later, this recipe is a reliable go-to for any home cook. Let your slow cooker do the work and enjoy a warm, satisfying meal at the end of the day.