Name: Slow Cooker Pot Roast Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: Chuck Roast: 3 pounds beef chuck roast, Seasoning: 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, Vegetables: 1 large onion (cut into wedges), 4 carrots (cut into large chunks), 2 pounds baby potatoes, 4 cloves garlic (smashed), Gravy: 2 cups beef broth, 2 tablespoons tomato paste, 2 tablespoons Worcestershire sauce, Thickening (optional): 2 tablespoons cornstarch, 2 tablespoons water

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Slow Cooker Pot Roast is the ultimate comfort classic—tender, melt-in-your-mouth beef nestled with hearty vegetables in a rich, savory sauce. It’s the kind of dish that warms your soul as much as your belly, transforming simple, everyday ingredients into a deeply flavorful family meal. The best part? You set it and forget it, letting the slow cooker work its magic all day until your kitchen is filled with the mouthwatering aroma of a home-cooked dinner.

Slow Cooker Pot Roast Recipe - Recipe Image

Ingredients You’ll Need

This Slow Cooker Pot Roast keeps things simple, using just a handful of ingredients that each play a vital role in building flavor and texture. Every item is hand-picked not only for its taste but also for how it adds color, aroma, and heartiness to this beloved dish.

Beef chuck roast (3 pounds): The essential cut for a juicy, robust roast that becomes fork-tender in the slow cooker.
Olive oil (1 tablespoon): A quick sear in olive oil locks in flavor and lends a lovely crust to the meat.
Salt (1 teaspoon): Enhances every ingredient, bringing the full savory notes to the forefront.
Black pepper (1/2 teaspoon): Adds a gently spicy backbone that perks up the dish.
Garlic powder (1 teaspoon): Offers a subtle garlic flavor that infuses into every bite.
Dried thyme (1 teaspoon): Delivers earthy, almost floral notes that marry beautifully with beef.
Dried rosemary (1 teaspoon): A pinch of rosemary brings a woodsy aroma and deepens the flavor profile.
Large onion (cut into wedges): Onions melt into the sauce, lending sweetness and depth.
Carrots (4, cut into large chunks): These add color, natural sweetness, and a tender bite.
Baby potatoes (2 pounds): Creamy and hearty, they soak up all that irresistible gravy.
Garlic cloves (4, smashed): Smashed whole for a gentle garlic infusion that’s never overwhelming.
Beef broth (2 cups): Provides the savory base for your sauce and keeps everything moist.
Tomato paste (2 tablespoons): Concentrated flavor and a touch of tang give the gravy depth.
Worcestershire sauce (2 tablespoons): Adds that irresistible umami richness and subtle tang.
Cornstarch (2 tablespoons, optional): For those who like their gravy extra luscious and thick.
Water (2 tablespoons, optional): Just enough to blend the cornstarch and finish your sauce with a perfect sheen.

How to Make Slow Cooker Pot Roast

Step 1: Season the Roast

Start your Slow Cooker Pot Roast by generously seasoning your beef chuck roast with salt, pepper, garlic powder, thyme, and rosemary. Rubbing all those spices in really sets the tone for layers and layers of flavor as the roast cooks low and slow.

Step 2: Sear for Extra Flavor

Heat up the olive oil in a large skillet over medium-high heat. Place your seasoned roast in the skillet and sear each side for about 3-4 minutes. This step caramelizes the outside, locking in juices and building an irresistible, golden-brown crust that will take your pot roast to the next level.

Step 3: Load Up the Slow Cooker

Move your beautiful, seared chuck roast into the slow cooker. Arrange the onion wedges, chunky carrots, baby potatoes, and smashed garlic cloves all around the meat, nestling them in so they soak up all the deliciousness as everything cooks together.

Step 4: Mix and Add the Sauce

In a small bowl, whisk together beef broth, tomato paste, and Worcestershire sauce until everything is well blended. Pour this mixture evenly over the roast and vegetables, making sure every morsel gets a little love—it’ll all become the glorious sauce that ties everything together.

Step 5: Set It and Forget It

Pop the lid on your slow cooker and let it work its magic. Cook on low for 8-9 hours, or high for 5-6 hours. The longer, slower cook yields the most tender result. After this time, your roast should shred easily with a fork and the vegetables will be perfectly tender without falling apart.

Step 6: Thicken the Gravy (Optional)

If you crave a thick, hearty gravy, ladle out about 1 cup of the cooking liquid into a saucepan. Stir together the cornstarch and water, then whisk it into the simmering sauce until it’s luscious and glossy. Pour that goodness right back over your roast and veggies—it’s truly the finishing touch!

How to Serve Slow Cooker Pot Roast

Garnishes

Sprinkle fresh chopped parsley for a pop of color and a fresh, bright finish. For a bit more flair, try a pinch of flaky sea salt or a dusting of cracked black pepper just before serving—it makes every plate as gorgeous as it is tasty.

Side Dishes

While this Slow Cooker Pot Roast is a meal-in-one, it’s also delicious with classic sides like fluffy dinner rolls to soak up the gravy, or a crisp green salad for a little contrast. Creamy mashed potatoes are a classic, even though the roast already has potatoes in the mix—they just never go out of style!

Creative Ways to Present

Try serving the roast family-style in a large platter surrounded by the vegetables for a rustic, cozy vibe. Or shred the leftover meat for beef sandwiches, top with a spoonful of that rich gravy and a slice of melty cheese for a decadent twist on next-day lunch. Slow Cooker Pot Roast is as versatile as it is comforting.

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker Pot Roast keeps beautifully in the fridge for up to 4 days. Simply transfer cooled meat and veggies (with lots of that wonderful gravy) to an airtight container. The flavors blend even more deeply as they sit—making each bite somehow even richer the next day.

Freezing

If you have extra, Slow Cooker Pot Roast also freezes well. Divide into freezer-safe bags or containers, including enough sauce to keep everything moist. Label and freeze for up to 3 months; just thaw overnight in the fridge when cravings strike.

Reheating

For best results, gently reheat your pot roast in a covered skillet over low heat with a splash of broth or water to keep it moist. You can also microwave portions, but do so in short bursts to prevent the meat from drying out. Stir gently and savor every reheated bite!

FAQs

Can I add extra vegetables to my Slow Cooker Pot Roast?

Absolutely! Celery, parsnips, or even turnips fit right in. Just chop them into big chunks so they hold their shape through the long, cozy cook.

What cut of beef is best for Slow Cooker Pot Roast?

Beef chuck roast is ideal; its marbling breaks down beautifully over hours, giving you that legendary tenderness. Brisket or bottom round also work but may be a bit leaner.

Do I really need to sear the meat first?

Technically, you can skip it, but searing adds color and a deep, savory flavor that gives the finished roast so much extra personality. It’s a few extra minutes, but so worth it!

Can I use a different cooking liquid if I don’t have beef broth?

Yes! Vegetable broth, chicken broth, or even water with extra seasonings can substitute in a pinch. Just be sure to taste and adjust the salt as needed.

Is Slow Cooker Pot Roast gluten-free?

This recipe is naturally gluten-free, as long as you double-check that your Worcestershire sauce and broth are certified gluten-free brands. Gravy thickened with cornstarch is safe for most gluten-free eaters, too!

Final Thoughts

If you’re ready for a meal that’s simple, satisfying, and full of slow-cooked love, give this Slow Cooker Pot Roast a try. It’s perfect for nourishing a family or impressing guests—and it truly delivers that cozy, home-cooked feeling every time. Happy cooking!

Slow Cooker Pot Roast Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 8 hours 15 minutes
Yield: 6 servings
Diet: Non-Vegetarian

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Description

This easy Slow Cooker Pot Roast recipe yields tender, flavorful beef with hearty vegetables in a rich gravy. Perfect for a comforting and satisfying family dinner.

Ingredients

Chuck Roast:

3 pounds beef chuck roast,

Seasoning:

1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried rosemary,

Vegetables:

1 large onion (cut into wedges), 4 carrots (cut into large chunks), 2 pounds baby potatoes, 4 cloves garlic (smashed),

Gravy:

2 cups beef broth, 2 tablespoons tomato paste, 2 tablespoons Worcestershire sauce,

Thickening (optional):

2 tablespoons cornstarch, 2 tablespoons water

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Instructions

Season the Roast: Rub the chuck roast with salt, pepper, garlic powder, thyme, and rosemary.
Sear the Meat: Brown the roast in a skillet with olive oil.
Prepare the Slow Cooker: Place the roast, onion, carrots, potatoes, and garlic in the slow cooker.
Mix the Broth: Combine beef broth, tomato paste, and Worcestershire sauce; pour over the roast.
Cook: Cook on low for 8-9 hours or high for 5-6 hours until tender.
Thicken the Gravy: Optionally, thicken the gravy with a cornstarch slurry.
Serve: Enjoy the pot roast with vegetables and gravy.