The perfect Slow Cooker Pot Roast starts with humble root vegetables and an inexpensive chuck roast. Cooked low and slow for 8 hours and finished with a silky, savory gravy, this classic comfort food recipe is perfect for Sunday dinner or busy weeknights.
The Best Way to Make Pot Roast
I wasn’t sure if it was possible to make a pot roast that literally melts in your mouth, but I am now completely convinced that making pot roast in the Crock-Pot is the very best way!
This recipe has all of the same simple flavors as my Instant Pot Pot Roast, so you’ll know it’s delicious, and it’s made without the need for any salty soup mixes or seasoning packets.
It cooks for 8 hours on low in the slow cooker, so you can turn this one on in the morning before you leave for work. I love coming home to a complete, satisfying, and cozy meal that is almost ready to serve.
I’m showing you how to take the juices from the pot and turn them into a fabulous gravy that only takes a few minutes to make. Serve this meal with fresh, crusty bread or homemade dinner rolls to soak up all of that goodness!
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chuck Roast: Choose a roast that is approximately 3 pounds (1.4kg) for this crock pot recipe. Any larger than that, and it might take longer to cook. Trim away any excess fat from the outside of the roast before you take a few minutes to sear the roast on all sides to keep it juicy and flavorful.
- Vegetables: Use the traditional triad of potatoes, carrots, and onions. Waxy baby potatoes will hold their shape and texture best through the slow cooking process. To prep the carrots, peel them and cut them into large pieces.
- Beef Broth: This will keep the ingredients moist while they cook in the crockpot, which is essentially braising the roast on the countertop. Use good-quality beef broth or homemade beef stock for more flavor.
- Seasonings: Dried rosemary and thyme, salt, and pepper enhance the flavor of beef wonderfully.
- Tomato Paste: Adds a rich depth of flavor to the pot roast.
- Worcestershire Sauce: I love adding this to meaty dishes like roasts and stews. It’s salty, savory, and umami.
- Cornstarch: We’ll add this to the gravy when it’s time to thicken it up for serving. I like to use cornstarch for gravy to keep it gluten-free. Plus, you won’t get any gravy lumps like you would if you tried to use flour.
Tip!
Yes, you have to sear the beef! You may have made slow cooker pot roast before that doesn’t ask you to sear the meat first. I’m telling you, the searing step is so important! Not only does browning the meat build flavor, but it helps the meat retain it’s juices while it’s cooking.
Recipe Tips
- Choosing a Roast: Chuck roast is a fatty cut of meat that is best cooked in this slow fashion. Choose a roast that is well-marbled for the most tender pot roast results. Avoid choosing a roast that is too lean or smaller than 3 pounds.
- Cook Time: This recipe will take 8 hours on low to cook properly. You can technically cook it for 5-6 hours on high instead, but I don’t recommend it. The meat won’t cook as slowly, and could end up dry rather than tender.
- Prepping the Veggies: Be sure to leave your potatoes, carrots, and onions in large pieces. If you cut them too small, they will cook down and turn to mush at the bottom of your slow cooker.
- To Make Gravy: Remove the meat and veggies from the crockpot, then strain the cooking liquid into a saucepan. Whisk in a slurry made with 3 tablespoons each of cornstarch and water, and bring to a boil on the stove. Simmer until the gravy has thickened.
- Make Ahead Option: I enjoy eating pot roast the day after it’s been cooked, as the flavors keep developing and it just gets tastier and tastier! Reheat servings of pot roast and veggies in the microwave or in a low oven until warmed through.
- Night Before Prep: If you don’t want to prep this meal in the morning, you can sear the roast in the evening, and assemble the pot roast in the slow cooker liner with the vegetables, seasonings, and broth. Store it in the fridge overnight. Cook as directed in the morning, or about 8 hours before you want to serve dinner.
This easy, classic, and delicious Slow Cooker Pot Roast recipe is a must to make this season! Save the recipe by pinning it, and get ready to make your family this cozy, comforting meal.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Slow Cooker Pot Roast
Equipment
- 7-quart slow cooker
- Large skillet
- Medium saucepan
- Mixing Bowls
Ingredients
- 1 cup (240 ml) beef broth
- 1 tablespoon (16 g) tomato paste
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme leaves
- 1 pound (450 g) baby potatoes halved
- 3 large (300 g) carrots peeled and cut into 2.5 cm pieces
- 1 large (225 g) yellow onion cut into 2.5 cm chunks
- 1 tablespoon (15 ml) olive oil
- 3 pounds (1.4 kg) beef chuck roast excess fat trimmed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons (24 g) cornstarch
- 3 tablespoons (45 ml) water
- Fresh parsley chopped, for garnish (optional)
Instructions
- In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, rosemary, and thyme; set aside.
- Add the potatoes, carrots, and onion to the slow cooker and toss to combine.
- Season the roast all over with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat, then sear the roast on all sides until browned.
- Place the roast on top of the vegetables in the slow cooker.
- Pour the broth mixture over the meat and vegetables.
- Cover and cook on low for 8 hours, until the beef is fork-tender.
- Remove the roast to a cutting board and shred into large chunks.
- Strain the cooking liquid into a medium saucepan, reserving the vegetables. Whisk the cornstarch and water together, then whisk into the liquid. Bring to a boil, then simmer until thickened into gravy.
- Arrange the beef and vegetables on a serving platter. Spoon some gravy over top and serve with the remaining gravy on the side.
Notes:
- To control saltiness, choose reduced-sodium beef broth.
- For the most tender results, choose a well-marbled chuck roast.
- Cut the vegetables into large chunks to prevent them from getting mushy during the long cook time.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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