Slow Cooker Pot Roast

Why You’ll Love This Recipe

Slow Cooker Pot Roast is a classic comfort food that delivers melt-in-your-mouth tender beef, savory vegetables, and a rich, flavorful gravy—all with minimal effort. Perfect for busy days, Sunday dinners, or feeding a hungry crowd, this set-it-and-forget-it meal is hearty, satisfying, and packed with home-cooked flavor.

ingredients

this Recipe

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

chuck roast (3-4 lbs)carrots (chopped)potatoes (halved or quartered)onion (sliced)garlic (minced)beef brothWorcestershire saucetomato paste (optional)Italian seasoningthyme (dried or fresh)rosemary (dried or fresh)saltpepperolive oilcornstarch + water (for thickening gravy)

directions

Season the roast with salt, pepper, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side.

Place carrots, potatoes, onion, and garlic in the bottom of the slow cooker.

Place the seared roast on top of the vegetables.

In a bowl, mix beef broth, Worcestershire sauce, tomato paste (if using), and herbs. Pour over the roast.

Cover and cook on low for 8-9 hours or high for 4-5 hours, until the meat is tender and falls apart easily.

Remove roast and vegetables to a serving platter. Shred or slice the roast.

To make gravy, pour cooking liquid into a saucepan. Mix cornstarch and water, stir into the liquid, and simmer until thickened.

Serve roast and vegetables with gravy on top.

Servings and timing

This recipe serves 6-8 people.Preparation time: 15 minutesCooking time: 8-9 hours on low or 4-5 hours on highTotal time: 8.5-9.5 hours

Variations

Add mushrooms or parsnips for extra depth.

Use red wine in place of some broth for a richer flavor.

Swap potatoes for sweet potatoes or omit for a low-carb version.

Use ranch seasoning or onion soup mix for added flavor.

Add a splash of balsamic vinegar for tanginess.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or stovetop with a splash of broth to keep moist.Freeze cooked roast and veggies (without gravy) for up to 2 months. Thaw and reheat with fresh gravy.

FAQs

What’s the best cut of meat for pot roast?

Chuck roast is best—it becomes tender and flavorful after slow cooking.

Do I have to sear the roast?

Searing adds flavor, but you can skip it if in a rush.

Can I use baby carrots?

Yes, they’re convenient and hold their shape well.

Can I cook this overnight?

Yes, use the low setting and store in the fridge in the morning.

Can I use a pressure cooker?

Yes, cook on high pressure for about 60 minutes, then natural release.

How do I keep the veggies from getting mushy?

Cut them into large chunks or add halfway through cooking.

Is this recipe gluten-free?

Yes, if using gluten-free broth and seasonings.

Can I use a different meat?

Yes, brisket or bottom round can work, but cook time may vary.

Can I skip the gravy?

Yes, but it enhances the dish—serve the broth as-is if preferred.

Is it kid-friendly?

Definitely—mild flavors and tender texture make it great for all ages.

Conclusion

Slow Cooker Pot Roast is the ultimate comfort meal, perfect for effortless weeknight dinners or cozy family gatherings. With tender beef, flavorful veggies, and rich homemade gravy, this classic dish is always a crowd-pleaser. Prep it in the morning, and come home to a warm, hearty meal ready to enjoy.

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