Slow Cooker Pot Roast is a classic, hearty dish made with tender beef, savory vegetables, and a rich, flavorful gravy—all cooked low and slow for melt-in-your-mouth perfection. This comforting, no-fuss meal is perfect for busy days, Sunday dinners, or cozy family gatherings.

ingredients

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

beef chuck roastcarrots (cut into chunks)potatoes (quartered)onion (sliced)garlic (minced)beef brothWorcestershire saucetomato paste or crushed tomatoes (optional)Italian seasoningthyme and rosemary (fresh or dried)salt and pepperolive oil (for searing)cornstarch and water (for optional gravy)

directions

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

In a skillet over medium-high heat, add olive oil and sear the roast on all sides until browned. Transfer to the slow cooker.

Add onions, garlic, carrots, and potatoes around the roast.

In a small bowl, whisk together beef broth, Worcestershire sauce, and tomato paste if using. Pour over the roast and vegetables.

Add thyme and rosemary, then cover and cook on low for 8–10 hours or high for 4–5 hours, until the beef is fall-apart tender.

Remove the roast and vegetables. To make gravy, whisk together cornstarch and water, then stir into the slow cooker juices and cook on high for 5–10 minutes until thickened.

Shred or slice the roast and serve with the vegetables and gravy.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 15 minutes
Cooking time: 8–10 hours on low or 4–5 hours on high
Total time: 8.5–10.5 hours

Variations

Add parsnips or turnips for extra root vegetables.

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

Skip potatoes and serve over mashed potatoes or egg noodles.

Use balsamic vinegar for a tangy twist in the sauce.

Add green beans or peas during the last hour of cooking.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or on the stove until warmed through.
Freeze for up to 3 months—thaw overnight in the refrigerator before reheating.

FAQs

Can I skip searing the meat?

Yes, but searing adds flavor and a deeper color to the roast.

What cut of beef is best?

Chuck roast is ideal—it’s well-marbled and becomes very tender.

Can I use baby carrots?

Yes, they work great and require no chopping.

Can I make this without potatoes?

Yes, just add more veggies or serve over mashed potatoes instead.

Is it necessary to use herbs?

Fresh or dried herbs add great flavor, but can be adjusted to taste.

How do I thicken the sauce?

Use a cornstarch slurry or simmer uncovered on high until thickened.

Can I cook this overnight?

Yes, set it to low before bed and wake up to a ready-to-eat roast.

Does it freeze well?

Yes, freeze with or without gravy for easy future meals.

What sides go well?

Dinner rolls, salad, or green beans pair perfectly.

Can I use a different meat?

Yes, brisket or round roast work, though cook time may vary.

Conclusion

Slow Cooker Pot Roast is the ultimate comfort food—simple to prepare, full of flavor, and perfect for feeding a crowd. With tender beef, hearty vegetables, and savory gravy, it’s a timeless recipe you’ll return to again and again.