This Slow-Cooker Pot Roast combines slow-cooked tender, melt-in-your-mouth beef chuck roast with onions, carrots, baby potatoes, and a perfect blend of flavorful spices in a rich brown gravy.
Slow-cooker pot Roast is an easy beef roast recipe that always yields delicious results. Even the novice chef can handle it. The easy-to-make gravy mixes right in the crock after the vegetables and beef are done. If you like this tasty dish, you will love my Swiss Steak, Beef Tips and Gravy, and Hamburger Stew.
What is Slow Cooker Pot Roast?
Slow-cooker Pot Roast and Vegetables are tender, flavorful, slow-cooked chuck roast, onions, carrots, and potatoes smothered with creamy beef gravy seasoned to perfection.
This is such great comfort food, and it is close to heavenly when served with warm rolls and sweet cream butter. It takes just a few minutes to throw it in the crock pot. With wholesome farm-fresh ingredients, it is one of my favorite meals ever.
Ingredient Notes and Substitutions
- Meat: Chuck roast is by far my favorite cut of beef for this recipe, followed by rump roast.
- Spices and herbs: kosher salt, freshly ground black pepper, rosemary, thyme, and bay leaves. Season with fresh or dried herbs. The rule of thumb is to use one teaspoon of dried herbs for every tablespoon of fresh herbs.
- Wine: If you are using a little red wine, choose a dry, bold red wine like Cabernet Sauvignon or Merlot. Make sure it is a wine that you would enjoy drinking.
How To Cook a Pot Roast in a Slow Cooker
A Pot Roast Recipe is easy to cook and one of my family’s favorite meals. It is a dump-and-go recipe of beef, vegetables, herbs, and spices slow-cooked in the crock pot or a Dutch oven.
When the roast is finished, use the juices to make a simple gravy. You can add everything at once, or if you don’t want your vegetables to be pretty soft, add them two hours before the roast is complete.
Preparation Tips
- Cook this recipe in a crock pot or Dutch oven. It is a little faster in a Dutch oven, but not by much.
- A Dutch oven is a large, heavy pot with a lid suitable for both the top of the stove and inside the oven. So you brown your roast right in the pan on the top of the stove, add all your goodies, put the lid on, and pop it in the oven. It is fantastic for anything slow-cooked: brisket, ribs, chuck roast, pork roast, and even soup and chili. The Dutch oven is inexpensive and works like a charm.
- Many recipes call for throwing in the potatoes and carrots at the beginning of the recipe with the chuck roast. I find it better to let the roast cook for a while and then add the potatoes and carrots. This keeps the veggies from getting too soft and turning to mush.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
To freeze, cool completely, then store the roast and veggies in a sturdy freezer container for up to 3 months. Thaw in the fridge overnight. Reheat in the microwave at reduced power or on the stovetop over low heat.
Got big eaters? You can easily increase the size of the chuck roast and throw in another onion and a couple more carrots. You will not need to change any other part of the recipe.
Frequently Asked Questions
Chuck roast is the best choice for this recipe because of its flavor and tenderness. Chuck roast has fat and cartilage, which makes it so tender after it is slow-cooked in a crock pot or Dutch oven. Rump roast is an excellent second choice.
Brown your roast right in the pan on the top of the stove, add all your goodies, put the lid on, and pop it in the oven. Bake at 300 degrees for about two hours, adding the vegetables about halfway through the cooking process.
More Crock Pot Recipes
Slow Cooker Pot Roast Recipe
Ingredients
- Kosher salt
- 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
Instructions
- Salt and pepper both sides of the chuck roast. In a large skillet, heat olive oil over medium-high heat. Add chuck roast and sear it on both sides. Remove the roast and place it in the crock pot.
- Add the onions to the skillet over medium heat and cook until browned on the edges. Reduce the heat to low and add the garlic, cook for 1 minute while stirring. Add the onions to the crock pot with the beef.
- Add the beef broth, wine if using, Worcestershire sauce, rosemary, thyme, and bay leaves to the crock pot. Cook on high for 2 hours.
- Add the carrots and potatoes and cook on high for an additional 2-3 hours.
- Remove the chuck roast and vegetables and place them on a cutting board. Cover loosely with aluminum foil. Whisk the cornstarch with water. Slow whisk the mixture into the crock pot, cover and cook on high for 10 minutes. Slice the chuck roast against the grain. Serve with the vegetables and gravy.
Video
Notes
- Cook this recipe in a crock pot or Dutch oven. It is a little faster in a Dutch oven, but not by much.
- A Dutch oven is a large, heavy pot with a lid suitable for both the top of the stove and inside the oven. So you brown your roast right in the pan on the top of the stove, add all your goodies, put the lid on, and pop it in the oven. It is fantastic for anything slow-cooked: brisket, ribs, chuck roast, pork roast, and even soup and chili. The Dutch oven is inexpensive and works like a charm.
- Many recipes call for throwing in the potatoes and carrots at the beginning of the recipe with the chuck roast. I find it better to let the roast cook for a while and then add the potatoes and carrots. This keeps the veggies from getting too soft and turning to mush.
Nutrition
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Sarah
What temp should I set my oven to if I cook in the Dutch oven?
Beth Pierce
300-325 degrees. Full Dutch oven recipe here
Sharon
Please send me your old recipe. I have misplaced it. It too was delicious. Thanks so much!
Beth Pierce
Consider it done!
Ramona
Could you send me the recipe also. My daughter is having a baby and I would love to cook it for them. Thanks
Beth Pierce
Sure! Congrats!
Jessica Marcillo
This recipe will be phenomenal Im sure. I’ve had nothing but luck with your recipes and i am so grateful!
Would you be willing to email me your original recipe as well? The mashed potatoes sound really good!
Beth Pierce
Jessica, which recipe would you like me to email?
Kathy
This is by far my favorite meal since I was a kid only my mom made it on top of the stove with a Dutch oven. We didn’t have a slow cooker back then! I made your recipe and didn’t have any beef broth so used a dry beefy onion soup mix with Two cups of water. I loved browned carrots so when it came time to add veggies I put them in the bottom of the slow cooker and put the meat on top. Awesome!
Beth Pierce
Thank you, Kathy! I am so glad that you like the slow cooker pot roast recipe! We love it too!
Lori Grubaugh
The old recipe was our family’s favorite. By any chance, would you be able to share that recipe? Thank you
Beth Pierce
I will e-mail it to you.
Amber D
Can you also send me the original recipe with the mashed potatoes? I’m going to try this but we loved the old recipe. I hopped On to get the recipe so I could make it today and this one is different
Beth Pierce
Sure! Sorry about the delay. My daughter got married so I am really running behind!
Krystle Richards
I used to follow your previous recipe before you updated it on the 31st. It was wondering if you’d be able to share that with me because it is a Family favorite and I cannot remember the exact Measurements or spices. I remember there being onion powder, possibly garlic powder, basil, and maybe oregano? I’d be so grateful if you could share that recipe with me.
Beth Pierce
I will email it to you.
Hannah Anderson
Could you send me the old recipe as well? I never printed a copy and it’s my go to pot roast recipe!
Beth Pierce
Consider it done!
Monica
Can I please have a copy of the old recipe as well? I’ve been making it for a few years and never could remember the measurements. It’s a family favorite!
Beth Pierce
Sure! Emailing now. Sorry about the delay. My daughter got married.
Colleen
A delicious recipe. Simple, fuss free, and a hit with the whole family. I’ll be making this pot roast again for sure.
Beth Pierce
Thanks, Colleen! So glad that you enjoyed the pot roast!
Justine
This is the BEST roast! So full of flavor, juicy, and melt in your mouth tender. We loved it!
Beth Pierce
Thanks, Justine! I am so glad that you loved the pot roast. It is one of our favorites!
Renee
Simple, easy, and delicious! I love the tip about waiting to add the veggies: it really does make the textures much more appealing.
Beth Pierce
I agree 100%, Renee!
Tayler
This is the BEST pot roast I’ve ever made! So easy in the crock pot, and SO full of flavor!
Beth Pierce
Thanks, Tayler! So glad that you enjoyed it!
Caroline
These type of dishes are perfect for this time of year – comforting, easy and no fuss. Thanks for the great recipe! We will make it again and again!