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This slow cooker pot roast recipe makes juicy, fork-tender chuck roast with potatoes, carrots, and onions in a flavorful homemade gravy. The beef cooks low and slow until it pulls apart easily, making it a comforting dinner with very little hands-on work.
Making pot roast in the slow cooker is perfect for Sunday dinner or a comforting family meal. If you’re short on time, try my Ninja Foodi Pot Roast, which uses a pressure cooker and simple ranch seasoning. For another cozy slow cooker dinner, try my Slow Cooker Beef and Noodles, with tender beef, noodles, and gravy.
Why You’ll Love This Recipe
- A complete dinner: The beef cooks with potatoes, carrots, and onions, so you don’t have to make several sides.
- Fall-apart tender beef: Slow cooking turns chuck roast into juicy, flavorful beef that’s easy to pull apart with a fork.
- Homemade gravy: Use the flavorful cooking liquid to make gravy without packets or condensed soup.
Ingredients Needed
Here are a few things to know about the ingredients. You’ll find the exact amounts in the recipe card below.
For the Pot Roast
- Beef chuck roast: I recommend a well-marbled chuck roast because it becomes incredibly tender when cooked low and slow.
- Seasonings: Sea salt, black pepper, garlic powder, onion powder, and smoked paprika give the beef plenty of flavor.
- Olive oil or avocado oil: Either works for searing.
For the Braising Liquid
- Yellow onion: Cut it into thick wedges so the pieces hold up during cooking.
- Garlic and tomato paste: Add extra flavor to the broth.
- Beef broth: Start with 1½ cups. You don’t need enough to completely cover the roast.
- Worcestershire sauce: Gives the broth a deeper savory flavor.
- Rosemary, thyme, and bay leaves: Fresh herbs add flavor as the roast cooks. You can substitute dried thyme for fresh.
For the Vegetables
- Baby potatoes: Halve them for even cooking. There’s no need to peel them.
- Carrots: Cut into large pieces so they hold their shape.
For the Gravy
- Cornstarch: Thickens the cooking liquid into gravy.
- Unsalted butter: Optional, but adds a glossy finish.
- Fresh parsley: For serving.
How to Make Slow Cooker Pot Roast
Use these step-by-step photos as a guide. The full instructions are in the recipe card below.
Season and Sear the Chuck Roast
Season the beef and sear until deeply browned. Let a crust form before turning so you get plenty of flavor.
Prepare the Braising Liquid
Cook the onions, garlic, and tomato paste in the same skillet. Scrape up the browned bits when adding the broth and Worcestershire sauce.
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Slow Cook the Roast
Add the beef, braising liquid, and herbs to the slow cooker. The liquid should reach about one-third to halfway up the roast, not cover it completely.
Add the Potatoes and Carrots
Add the vegetables after the first 2 hours on LOW. They should be tender and hold their shape when the roast is ready.
Check the Pot Roast for Tenderness
The beef is ready when a fork twists into it easily. If it still feels firm or springy, it needs more time.
Make the Homemade Gravy
Strain the cooking liquid and skim off excess fat before thickening it. The gravy is ready when it coats the back of a spoon.
Tips for the Best Slow Cooker Pot Roast
- Tying the roast is optional: If your chuck roast has loose sections, you can tuck them underneath and secure the meat with butcher’s twine. Tying helps it hold a more uniform shape for searing and a neater presentation, but the roast cooks well without it.
- Short on time? Skip searing: Browning adds deeper flavor, but you can sear just the two largest sides or skip it entirely.
- Keep the lid closed: Try not to lift the lid between adding the vegetables and checking for doneness. Each time you open the slow cooker, heat escapes and cooking can take longer.
What to Serve With Pot Roast
This pot roast already has beef, potatoes, and carrots, so it’s a complete meal on its own. If you want something extra, my Hawaiian Dinner Rolls are perfect for soaking up the gravy.
I also like serving it with Sautéed Green Beans, Roasted Brussels Sprouts with Bacon, or Instant Pot Cabbage when I want another vegetable on the table.
FAQs
Plan on 8–10 hours on LOW or 5–6 hours on HIGH. The exact time depends on your slow cooker and the thickness of the roast. If the beef doesn’t pull apart easily, give it more time rather than increasing the temperature.
Yes. I recommend LOW for the most tender results, but HIGH works too. Cook the roast for 3 hours on HIGH, add the potatoes and carrots, and continue cooking for another 2–3 hours until the beef is fork-tender.
Add them after 2 hours on LOW or 3 hours on HIGH. This gives the vegetables time to absorb the flavorful cooking liquid while holding their shape.
It probably needs more time. Chuck roast has connective tissue that takes time to soften. If the beef still feels firm or springy, let it cook for another 45 minutes and check again.
Storage and Reheating
- Store: Keep leftover pot roast and vegetables in an airtight container in the refrigerator for up to 4 days. Add some gravy to keep the beef moist.
- Freeze: Freeze for up to 3 months with a little gravy or cooking liquid. Let everything cool before transferring to freezer-safe containers.
- Reheat: Thaw frozen pot roast overnight in the refrigerator, then warm the beef and vegetables gently in a covered saucepan with gravy or broth until heated through. For smaller portions, reheat in the microwave in short intervals, turning or stirring as needed.
Slow Cooker Pot Roast Recipe
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Recommended Equipment
Ingredients
For the Pot Roast
- 4 lb Beef Chuck Roast
- 2 tsp Natural Ancient Sea Salt
- 1 tsp Black Pepper
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Smoked Paprika
- 1 tbsp Avocado oil, or olive oil
For the Braising Liquid
- 1 large Yellow Onion, cut into thick wedges
- 6 cloves Garlic, minced
- 2 tbsp Tomato Paste
- 1 ½ cups Beef Broth, plus more as needed
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme, or 1 tsp dried thyme
- 2 bay leaves
For the Vegetables
- 1 ½ lb baby potatoes, halved
- 1 lb carrots, cut into 1 ½-inch pieces
For the Gravy and Serving
- 3 tbsp cornstarch
- 3 tbsp Cooking Liquid, reserved and cooled
- 1 tbsp Butter, unsalted (optional)
- Fresh parsley, chopped, for serving
Instructions
- Prepare the roast: Remove the chuck roast from the refrigerator 30 minutes before cooking. Pat it dry with paper towels. If desired, tie the roast with butcher's twine to help it hold its shape.
- Season the beef: Mix the salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub the seasoning mixture all over the roast, pressing it into the surface.
- Sear the roast: Heat the oil in a large skillet over medium-high heat until shimmering. Sear the roast for 4–5 minutes per side, including the ends, until deeply browned. Avoid moving the roast while each side develops a crust. Transfer to the slow cooker.
- Cook the aromatics: Reduce the skillet heat to medium. Add the onion wedges and cook for 4 minutes, scraping up browned bits from the bottom. Add the garlic and tomato paste and cook for another minute, stirring until the tomato paste darkens slightly.
- Add the braising liquid: Pour in the beef broth and Worcestershire sauce. Scrape the bottom of the skillet to release any remaining browned bits. Bring to a simmer, then pour the mixture over the roast.
- Start slow cooking: Add the rosemary, thyme, and bay leaves. The liquid should reach about one-third to halfway up the roast. Add more beef broth only if needed. Cover and cook on LOW for 2 hours.
- Add the vegetables: Arrange the potatoes and carrots around the roast, nestling them into the braising liquid. Cover and continue cooking on LOW for another 6–8 hours.
- Check for tenderness: The roast is ready when a fork twists easily into the meat with almost no resistance. If it still feels firm or springy, continue cooking and check again after 45 minutes.
- Remove the beef and vegetables: Transfer the roast to a cutting board and tent loosely with foil. Use a slotted spoon to transfer the vegetables to a serving dish. Strain the cooking liquid into a measuring cup, discarding the herb stems and bay leaves. Skim excess fat from the top.
- Make the gravy: Reserve 3 tbsp of the cooking liquid and let it cool. Pour the remaining liquid into a saucepan. Whisk the cornstarch into the cooled cooking liquid until smooth, then whisk the slurry into the saucepan. Bring to a simmer over medium heat and cook for 7–8 minutes, whisking, until the gravy thickens enough to coat a spoon. Taste and adjust the salt and pepper. Stir in the butter, if using.
- Serve: Remove any butcher's twine, then shred or slice the roast. Arrange the beef with the vegetables and spoon the gravy over the top. Garnish with fresh parsley.
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Recipe Notes
- Tying is optional: It helps the roast hold its shape for more even searing and a neater presentation. The recipe was tested both ways.
- Searing: Browning adds deeper flavor, but you can skip it or sear just the two largest sides when short on time.
- HIGH cooking option: Cook on HIGH for 3 hours, add the vegetables, and continue cooking for 2–3 hours until fork-tender. LOW is preferred for tenderness.
- Adjust the gravy: If too thin, simmer longer or add another cornstarch slurry. If too thick, thin with warm beef broth.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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