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 yields delicious results every time. 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 close to heavenly when served with warm rolls and sweet cream butter. It takes just a few minutes to throw in the crock pot to enjoy one of my favorite meals ever, with wholesome farm-fresh ingredients.
Ingredient Notes and Substitutions
- Meat: chuck roast or rump roast
- Vegetables: onions, garlic, carrots, and potatoes
- Spices and herbs: kosher salt. freshly ground black pepper, rosemary, thyme, and bay leaves.
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.
- Chuck roast is by far my favorite cut of meat for this recipe, followed by rump roast.
- If 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.
- A lot of recipes call for throwing in the potatoes and carrots at the beginning 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.
- Season with fresh or dried herbs. The rule of thumb is to use 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
What Cut of Beef is Best?
I personally think 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 a great second choice.
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, first cool completely, then store the roast and veggies in a sturdy freezer container and freeze 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.
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
- 1/4 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.
- Chuck roast is by far my favorite cut of meat for this recipe, followed by rump roast.
- If 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.
- A lot of recipes call for throwing in the potatoes and carrots at the beginning 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.
- Season with fresh herbs or dried herbs. The rule of thumb is for every tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Nutrition
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Janine Klosky
I just put in the roast & it already smells great. Thanks for the recipe, it was easy.
Beth Pierce
My pleasure. I hope you enjoy it as much as we do! Thanks for leaving such a nice comment!
Kathy Condon
What temp should the roast be at when done?
That’s a long time cooking. Is that because the roast is a tougher cut?
Beth Pierce
I have never taken the temp when done. Chuck is not very tough at all. There is fat in it to keep it real tender. It is a slow cooker recipe. Cook on high for one and one half hours and low for an additional four to five hours. If you check it and it is fork tender than it is ready.
Greg
Why do you do the ending part with the flour and the butter? Does this create gravy? Sorry I’m a little new to the cooking thing…
Beth Pierce
No worries. I hope you learn to love cooking as much as I do. Yes the flour and the butter create an easy quick gravy.
Cliff
How much should the roast be out of the liquid? With 14.5 (I actually have 16oz) it just covers the carrots and only covers the meat @ 1/4 of the way up. I added some water and now it’s 1/3. Is that okay? Thanks
Beth Pierce
The roast can be out of the liquid. No problem at all. Put the top on and if you are super concerned you can flip halfway through but you don’t have to. The meat will still be very tender.
Cliff
Thanks for the fast response. I’m cooking it now.
Heidi
Do you return the chuck roast to the crockpot after making the gravy Or keep them separate?
Beth Pierce
You can do either one.
Brianna
How long to cook a 1lb roast? It’s just me and my husband so we don’t need too much. Thanks!
Beth Pierce
I think I would cook that on high for only 1 hour and then reduce to low and check the meat and veggies with a fork after 3 1/2 hours to make sure they are fork tender. If not continue cooking.
Carmen
I bought a 5.360 lb beef check roast. For how long should I cook it when using your recipe?
Beth Pierce
Probably about another hour but it is easy to check and see if it fork tender.
Vicky
Made this yesterday! Turned out great. I added potatoes and mushrooms as well as three tablespoons of balsamic vinegar! Will be making this again as it’s very satisfying and super tasty!
Beth Pierce
Thanks so much! I love balsamic vinegar. Happy New Year!
Barb
I made this today and it was fantastic, the meat was so tasty and falling apart. It made just the right amount of tasty gravy. Super yummy and I will definitely use this recipe from now on for my Crock Pot Roast in the future. Thanks so much for sharing!
Beth Pierce
Thank you so much. I am go glad that you liked it. We had it for dinner tonight. I love a good crock pot recipe!!
LuisC
Serves how many?
Beth Pierce
It serve four! Sorry about the delay. We went to the movies and got some other stuff done!
Melissa
Can I assemble everything the night before and put in the fridge? Do I need to brown the meat or no?
Beth Pierce
You do not have to brown the meat. Although safety precautions do not advise mixing raw meat and veggies in advance. Instead they advise cutting vegetables and storing in a Tupperware type container the night before and assembling meat and veggies in the morning just before turning on.
Melissa
Thank you!
Jeremy
There is 100% nothing wrong with mixing them together in advance. You are going to be cooking them in the same pot in the end.
James
Except that if you do mix the meat and vegetables together overnight let him sit in the fridge chances are I’ll give you a stomach ache from the blood soaking into the vegetables always best to keep them separate containers before cooking
Di Lemberger
This is delicious my go to recipe for 49 years.
Kathryn
Can brown the meat and assemble it all in the crockpot the night before, put it in the fridge and then take it out and turn on the crockpot the next morning?
Beth Pierce
Good tip! Thanks!!
Angelina
I only have a have a high setting. How long should I cook it if I leave it on high the whole time?
Beth Pierce
3-4 hours but test for tenderness.
Jasmine
I will not be able to stop home mid day to switch the crockpot from high to low. Do you know how long I could leave it in the crockpot for on just low instead?
Beth Pierce
About 8 hours.
Cheryl
May I ask, what size crockpot did you use for the chuck roast recipe??? Thank You…
Beth Pierce
It was a 3 quart but it was a little small. I think I would go a little larger…maybe a 5 quart.
Cheryl
Thank You…
Amber
Just to paint a picture of the different moments of life the sharing of your recipe creates, my 91 year old grandfather lost one of his last few living friends recently. Tonight was the visitation for his friend of over 60 years. I made his favorite meal tonight, which happens to be roast beef. He was very pleased when the taste of his dinner reflected his hopes of flavor. I’m so thankful to have been able to bless that sweet soul of his with something comforting on this cold, windy, and wet day.
And while I’m at it, I may as well mention that the second anniversary of the passing of his wife of 54 years is only a few days away. Roast beef is his favorite dish she made for him.
And my husband even enjoyed AND complimented it. He doesn’t even like roast.
So, thanks again!
Beth Pierce
Thanks so much for sharing this. It was something that I needed to read tonight. We are undergoing a major remodel in our house and to say things are hectic is an understatement. However it is small beans when it comes to the things that really matter in life. So glad that your grandfather and husband enjoyed the meal. Thanks for reminding me of the important things in life.
Rachel
11 1/2 hours on high then an additional 4-5 hours on low? Is that right?
Beth Pierce
It is 1 and 1/2 hours on high and 4-5 hours on low.
Rachel
Thank you so much! That makes a lot more sense!
Melissa
If I’m
Making a 6lb pot roast how long do I cook it for?
Beth Pierce
Cook on low for 6 to 8 hours or high for 4 to 5 hours. I would not put my veggies in for several hours.
Sam
Lol omg it will be jerky, 1 and 1/2 hrs on high not 11hrs
Beth Pierce
It is 1 1/2 hours. Please check out the instructions again.
Sherry
I’m making this for Christmas and I read it as 1 & 1/2 hours on high. Then lower. Thanks…your directions are precise and easy to read.
Beth Pierce
Yes that is correct. Merry Christmas!