Warm up cold nights with the best slow cooker pot roast ever! Tender, fall-apart beef chuck roast, flavorful veggies, and a rich gravy make this the ultimate cozy family dinner!
It’s make-ahead friendly and sure to become a regular in your comfort food rotation. I’m sharing all my expert tips for making the most flavorful crockpot pot roast recipe and how to make the perfect gravy to top it all off!
Over the years, readers have asked if my popular recipe for Dutch oven pot roast could be made in the slow cooker without losing that deep, savory taste from the browning and caramelizing that happens in the Dutch oven. I’ll be honest, I was skeptical too!
However, I set out to prove that a slow cooker pot roast could be just as flavorful with the right techniques, so today I’m excited to share my crockpot version today! It’s really easy, and it delivers the same depth you’d expect from a classic pot roast but with minimal effort.
If you love my other comforting beef recipes like my hearty Dutch Oven Beef Stew or French Onion Pot Roast, this slow cooker method is another foolproof way to bring those signature homestyle flavors to your table!
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Why This Method Works
- Great flavor starts with the beef! Not only is the beef seasoned generously with lots of spices and herbs, but we also encrust garlic cloves in the chuck roast itself to maximize flavors from the inside out.
- Searing is key. Before it all goes into the slow cooker, we sear the beef to lock in all the flavors and caramelization.
- The cooking liquid in this slow cooker pot roast recipe is more than just broth. It’s packed with flavor from balsamic vinegar, Worcestershire sauce, tomato paste, and more.
- Low and slow. 8-9 hours on LOW is what gets you that ultra fall-apart tender beef texture.
Ingredient Notes
Below, I included a few notes from recipe testing that I hope you find helpful when you grab your ingredients to make this easy slow cooker pot roast.
- Boneless beef chuck roast: This is the ideal cut for pot roast recipes. It has tons of marbling for tender, juicy beef.
- Yellow onion, carrots, celery: Cut carrots, celery, and potatoes into medium-large chunks so they don’t turn too soft over the 8-hour cook time.
- Baby potatoes: Or regular potatoes cut into chunks. Choose red or yellow potatoes since they hold their shape better in the slow cooker than starchy russets.
- Garlic cloves: Cut them in half, as we’ll stuff them right into the beef. Reserve some whole cloves for the crockpot later.
- Garlic powder, fresh thyme, and rosemary: You can also use 1 tsp of dried Italian seasoning for seasoning the beef.
- Kosher salt, black pepper: The key to starting the seasoning off right! You also need olive oil for searing.
- Beef broth: Using low sodium is a great way to control the seasoning, but use what you’ve got.
- Worcestershire sauce, balsamic vinegar, tomato paste: These add flavor depth and subtle acidity to balance the richness.
- Sprigs of rosemary and thyme: To infuse the broth with earthy and aromatic flavors. Dried thyme and rosemary can replace fresh, but reduce the quantity by half. You also need fresh Italian parsley for garnish.
- Cornstarch and water: To make a cornstarch slurry for the gravy.
As always, all ingredient quantities are listed in the recipe card down below.
How to Make Slow Cooker Pot Roast
Prepping for this easy slow cooker pot roast recipe takes just a few minutes, the crockpot does the rest. Let’smake it!
Step 1 | Season and sear chuck roast
Pat dry the chuck roast with paper towel. Using a pairing knife, make about 8 deep incisions all over the roast and insert garlic cloves in each one. Then, generously season with Kosher salt, pepper, garlic powder, and minced fresh herbs.
Heat oil in a large skillet cast iron skillet over medium-high heat. Sear for 5-6 minutes per side until a beautiful golden brown crust forms. Set aside.
Step 2 | Add everything to the slow cooker
To a large 8-quart slow cooker, add half the chopped onions, carrots, celery, smashed garlic, and just a few potatoes to elevate the beef. Then, place the seared beef on top. Add remaining veggies, garlic, and the rest of the potatoes on top and around the beef. Tuck the sprigs of rosemary and thyme under the liquid and veggies.
Step 3 | Pour the liquid, cook for 8 hours
Combine the beef broth with Worcestershire sauce, balsamic vinegar, tomato paste, salt, and pepper. Pour it evenly into the slow cooker. The liquid should come a little less than halfway up the beef, as it will release plenty of natural juices.
Cover with the lid and cook on LOW for 8 hours until fall-apart tender.
Step 4 | Shred and serve
Once the roast is ready to serve, transfer it to a cutting board and shred it into medium-sized chunks. On a serving platter, arrange the potatoes and veggies around the beef and drizzle with juices.
Garnish with fresh Italian parsley and serve warm with a size of crusty bread to soak up every last drop of the juices! You can also make a gravy with the slow cooker pot roast juices, see instructions below.
How to Make Gravy for Pot Roast
Saucepan method: Strain the liquid from the slow cooker into a saucepan. In a small bowl, whisk 2-3 teaspoons cornstarch with 2 tablespoons of water to make a slurry. Bring the pot roast juices to a simmer on the stove, whisk in the cornstarch slurry, and simmer on low for 2 or 3 minutes until thickened to your liking.
Slow cooker method: Alternatively, you can make the gravy directly into the crockpot. Remove the beef and veggies, stir in the cornstarch slurry, and set it on HIGH for about 20 minutes until thickened.
Tips for Success
- Use a large 8-quart crockpot to fit everything properly.
- Boneless chuck roast is the best cut! Avoid using lean cuts like eye of round or bottom round, they lack the flavorful fat needed for this cooking method.
- Season the beef very generously as directed so it’s extra tasty. Encrusting garlic in the roast itself is also key for flavor.
- Sear the beef undisturbed on each side. It is necessary for a flavorful and golden crust!
- The cooking liquid should cover about half of the roast, as it will release plenty of flavorful natural juices as it cooks for 8 hours. If there’s too much liquid, it will boil instead.
- You can add or swap other root veggies like sweet potatoes or parsnips. Green beans and mushrooms are always a great idea, as are pearl onions.
Recipe FAQs
No, for a few reasons. It takes too long to reach a safe temperature and it will also prevent searing.
There isn’t wine because it doesn’t reduce well in a slow cooker, so we use balsamic vinegar and Worcestershire sauce instead to get that similar acidity and depth.
A chuck roast is a large piece of beef, and it needs about 8 hours on LOW. If you’re short on time, try about 5 hours on HIGH, but a longer cook time on low is best for this crockpot pot roast recipe.
Yes! It’s a crucial first step to locking in flavor and getting that caramelization. Otherwise, the pot roast may taste bland.
Make Ahead and Freezing
Make ahead: Make the slow cooker pot roast a day in advance – it will taste even better the next day! Cook as directed and then once completely cooled, store everything in an airtight container. Reheat over the stovetop with extra beef broth.
Freezing: Freeze for up to 3 months in freezer-friendly containers. Thaw overnight in the fridge and reheat over the stovetop.
Pairing and Serving Ideas
This slow cooker pot roast recipe is a complete meal on its own, but we love to serve it with warm bread to soak up every last bit of that delicious gravy! It’s also great with Cheddar Chive Biscuits.
You can also skip the baby potatoes in the slow cooker, and instead serve with creamy mashed potatoes, roasted garlic mashed potatoes, mashed sweet potatoes, or even buttered egg noodles.
Need greens? Try it with Balsamic Brussels Sprouts or our favorite simple house salad!
More Comforting Pot Roast Recipes
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Slow Cooker Pot Roast
Equipment
- 12-inch cast iron skillet for searing
Ingredients
For the beef:
- 3 pounds boneless beef chuck roast
- 8 small cloves garlic - for encrusting the beef
- 1 ½ teaspoons Kosher salt - plus more to taste
- 1 teaspoon ground black pepper
- 2 teaspoon garlic powder
- 3 teaspoons fresh thyme and rosemary, minced - or 2 tsps dried Italian seasoning
- Olive oil - for searing
For the rest of the pot roast:
- 1 medium yellow onion - chopped
- 2 medium carrots - peeled and cut into large chunks
- 2 stalks celery - chopped
- 6 cloves garlic, smashed
- 1 pound baby potatoes - whole or halved
- 4 sprigs fresh rosemary and thyme
- 1 ½ cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- Kosher salt and ground black pepper
- Chopped Italian parsley - for garnish
For the gravy:
- 3 teaspoons cornstarch
- 2 tablespoons room temp water
Instructions
- Season the beef: Pat dry the chuck roast well dry with paper towels. Using a paring knife, make about 8 deep incisions over the roast and insert the small garlic cloves all the way through. Season both sides with olive oil, Kosher salt (1 ½ teaspoons), ground black pepper (1 teaspoon), garlic powder (2 teaspoons), and the minced thyme and rosemary.
- Sear: In a large cast iron skillet over medium-high heat, heat a few generous drizzles of olive oil. Sear on both sides until a golden brown crust forms, about 5-6 minutes per side undisturbed. Set aside.
- Add everything into the slow cooker: In a large 8-quart slow cooker, add half of the chopped onions, carrots, celery, smashed garlic, and a few potatoes to help elevate the beef. Then place the seared beef on top, followed by the remaining vegetables, garlic, and potatoes. Tuck in the sprigs of rosemary and thyme.
- Pour the cooking liquid: In a bowl, whisk together the beef broth, Worcestershire sauce, balsamic vinegar, tomato paste, Kosher salt (1 tsp), and ground black pepper (½ tsp). Pour the liquid into the slow cooker evenly. The liquid should come a little less than halfway of the way up the roast, not fully submerged, as it will release plenty of juices as it cooks.
- Cook on LOW: Cover with the lid and cook on LOW for 8 hours until it’s tender.
- Shred and serve: Transfer the roast to a cutting board and shred into medium-sized chunks. Serve on a platter along with the potatoes, vegetables, and the juices (or make a gravy, see below). Garnish with chopped Italian parsley and serve warm with bread for soaking up all the gravy!
- How to make gravy: Strain the cooking liquid into a saucepan and skim off excess fat if needed. Bring to a low simmer. Make a cornstarch slurry (2-3 teaspoons cornstarch diluted with 2 tablespoons water), then slowly whisk it into the simmering liquid until thickened to your liking.
Notes
- There is no wine in this pot roast recipe. Wine doesn’t reduce well in the slow cooker, so we use balsamic vinegar and Worcestershire sauce instead to get that similar acidity and depth.
- Use beef chuck roast: Boneless beef chuck has the marbling needed for flavor and texture. Avoid lean beef cuts.
- How much cooking liquid: Liquid should come just a little under halfway up the roast, as the beef will release plenty of flavorful juices. Too much will boil the meat instead.
- Cut veggies into bigger chunks so they hold their shape during the long cook.
- Cook low and slow: 8 hours on LOW gives the best texture. On the HIGH setting for 5 hours works in a pinch but won’t be quite as tender.
- Gravy tip: Always dilute the cornstarch with cold water first to prevent lumps.
- Make ahead: Fully cook up to 1 day ahead. Cool completely, then store meat, veggies, and juices together in an airtight container. Flavors deepen overnight. Reheat gently on the stovetop with a splash of beef broth.
- Freezing: Freeze cooled pot roast and vegetables with juices for up to 3 months. Thaw overnight in the refrigerator before reheating.
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