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
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Erin Knight
The beef roast looks so delicious and I wish to have smelly internet so I can taste it right away. I have no idea it takes so long to cook but the results definitely worth it.
Subhashish Roy
Your recipes are so inviting. This one too. Wish I could actually cook this weekend with mutton in place of beef. Probably next weekend for sure.
Porsha carr
My goodness how do you do it. I’m literally drooling over those mashed potatoes In that last photo!
GiGi Eats
My husband and I have not used the slow cooker in EONS! But seriously, maybe a year + at this point. I don’t like “mushy” food and he doesn’t like eating at home, so yeah, there’s that – hahaha! However, this roast actually looks pretty dang tasty so I would definitely want to try it, if you made it 😉
Stacie
I love making pot roast in my slow cooker. I’ve made it in both the oven and my pressure cooker, and it’s the one dish that seems to come out the best ONLY in my slow cooker.
artchee
I like cooking in slow cookers. Though it takes some time, the meat tends to be really soft. :0)
Funke Olotu
This looks so yummy. When I have all the ingredients I’m going to try this!
Excited !
Beth Pierce
Thanks so much! I hope you enjoy it as much as we do!
Kristine Nicole Alessandra
My family loves a good pot roast and your recipe is bound to be another winner with my family. Pot roast is time saver meal for me – meat and veggies all in one dish. cooked till tender in a crock pot!
Joanie
What a fabulous recipe. My entire family loved it and it will be added to my rotating weekly menu. Thank you.
Beth Pierce
Thanks so much Joanie! I am glad that you and your family loved it.
Liz
The whole family loved this pot roast! I’ll be making it again soon as it’s super easy and so tasty!
Marie
This is the best pot roast recipe! I used my Dutch oven at 300 degrees and added red potatoes and carrots. Will be making pot roast this way from now on!
Beth Pierce
Thanks Marie! So glad that you liked it!
Susan
This was easy, and turned out perfect. Just follow the instructions!
Beth Pierce
Thanks so much! I am glad that you liked it!
Kelly
I pride myself on being a great cook, but like to try new recipes! This was absolutely delicious! Hands down best roast I’ve ever made!
Beth Pierce
Thanks so much Kelly! So glad that you liked it! You made my day with such a kind comment!
Ryan christen
Do you melt the butter before adding it? Or melt the butter in the crockpot?
Beth Pierce
Melt the butter in the microwave, stir the flour into the melted butter and then add then whisk that mixture into the juices that are left in the crock-pot after removing the veggies and pot roast.
Kandi
Made this for dinner tonight and it was awesome! The roast was very moist and falling apart and so flavorful. I made the gravy using a dab of heavy cream added …. yum!
Beth Pierce
Thanks so much Kandi! I am so glad that you liked it!
Vicky
I’m making this now! It still has another couple of hours to cook. I did not have parsley or worchestire. I substituted soy, garlic powder and white vinegar for the worchestire sauce. I added rosemary to the meat while browning it. I also added a tsp of dijon mustard I tried making this with the ingredients in my house basically. I hope it comes out okay! ??
Beth Pierce
Some of the best recipes come about from a little of this and little of that. 🙂