This slow cooker pot roast is the crockpot version of my beloved classic pot roast, and I’m so excited to finally share it. I’ve tested it over and over in my kitchen, and it truly is the best!
Tender, fall-apart beef chuck roast and hearty vegetables make this the ultimate family dinner. I’m also sharing my best tips for building rich flavor in the slow cooker, plus how to make the perfect gravy to top it all off!
Quick Look: Slow Cooker Pot Roast
- Prep Time: 30 minutes, Cook Time: 8+ hours
- Total Time: 8 hours 30 minutes
- Method: Stovetop searing first, then slow cooker for 8-9 hours on LOW (5 hours if cooking on HIGH)
- Main Ingredients: Beef chuck roast, carrots, potatoes
- Flavor Profile: Comforting, fall-apart tender beef, tender veggies
- Ideal for: Comfort food, weekend cooking, crockpot meals, make-ahead
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Ingredient Notes
- Boneless beef chuck roast: This is the ideal cut for pot roast recipes. It has tons of marbling for tender, juicy beef.
- Veggies: Yellow onion, carrots, celery, and potatoes. Choose red or yellow potatoes, rather than Russets, as they hold their shape better during the long cook time.
- Garlic cloves: We’ll stuff them right into the beef. Reserve some whole cloves for the crockpot later.
- Seasoning for the beef: Garlic powder, fresh thyme, rosemary, Kosher salt, and black pepper. You can also use 1 teaspoon dried Italian seasoning for seasoning the beef. You also need olive oil for searing.
- Beef broth: This is the base for the cooking liquid. Using low sodium is a great way to control the seasoning, but use what you’ve got.
- Flavor boosters: Worcestershire sauce, balsamic vinegar, tomato paste. The cooking liquid is more than just broth, it’s packed with flavor from all these.
- Sprigs of rosemary and thyme: 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.
Substitution and Variations
- Boneless chuck roast is the best cut for pot roast. I’ve tested this recipe with other cuts (bottom round, brisket, etc), and chuck roast is always best. It has the right fat marbling content for fall-apart tender results. So go with chuck roast!
- Add or swap other root veggies like sweet potatoes or parsnips.
- Green beans and mushrooms are always great additions for pot roast, as are pearl onions. Add them during the last 2-3 hours.
- Give it a fun flavor twist with my French Onion Pot Roast or Honey Balsamic Chuck Roast. Both can be adapted for the slow cooker.
As always, all ingredient quantities are listed in the recipe card down below.
How to Make Pot Roast in the Slow Cooker
Prepping for this easy slow cooker pot roast recipe takes just a few minutes, the crockpot does the rest. Let’s make 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. 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 for a good sear. Sear for 5-6 minutes per side until a beautiful golden brown crust forms. This is flavor!
Step 2 | Add everything to the slow cooker
To a large 8-quart slow cooker, add half the onions, carrots, celery, smashed garlic, and just a few potatoes to slightly elevate the beef. Then, place the seared beef on top. Add remaining veggies and potatoes on top and around the beef. Tuck in the sprigs of rosemary and thyme under.
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 8-9 hours until it’s fall-apart tender, or on HIGH for 5 hours. Note: For more tender meat, cook closer to 9 hours or until tender.
Kitchen Tip: I cut the vegetables into large chunks so they soften without turning too soft. However, if you’re concerned, you can add them during the last 4 hours of the 8-hour cook time. If cooking on the high setting, add them altogether.
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 the Gravy
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 for 2- 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. This is the same method I use for my Slow Cooker Chicken Thighs recipe.
Tips for Success
- When to add the vegetables: I add them from the very beginning because I cut them into large chunks. However, if you’re concerned they may soften too much, add during the last 4 hours of the 8 or 9-hour cook time. If cooking on the high setting, add them from the start.
- 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 8-9 hours. If there’s too much liquid, it will boil instead.
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.
If you’re cutting them into large chunks, add them at the beginning. If you prefer them firmer, add them during the last 4 hours of an 8–9 hour cook time. But if cooking on the the high setting, add them from the start.
A chuck roast is a large piece of beef, and it needs about 8-9 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
Bread: 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! For an upgrade, try my Cheddar Chive Biscuits.
Mashed potatoes: Skip the potatoes and instead serve your pot roast over creamy mashed potatoes, garlic mashed potatoes, or even mashed sweet potatoes.
Noodles: Try it with my buttered noodles, a classic!
Need greens? Try it with Balsamic Brussels Sprouts!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
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
- 1 tablespoon 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 vegetables (onions, carrots, celery), garlic, and a few potatoes to help elevate the beef slightly. Then, arrange the seared beef on top, followed by the remaining vegetables 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 8-9 hours until it’s tender. Note: For more tender meat, slow cook closer to 10 hours because it's a large piece of meat.
- 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.
Video
Notes
- Note: If you have time, for more tender meat, slow cook closer to 10 hours because it’s a large piece of meat.
- 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: 8-9 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.
Norm says
can you add mushrooms with the veggies?
Tania says
Yes! Add them about 45 minutes to 1 hour before the cook time is up.
Mark says
Loved the flavors. I’ve always done my pot roasts in the oven but this one was even better. Served with roasted vegetables on the side. Thank you for the recipe!
Richard Hayden says
Curious, the veggies cook for the same amount of time?
Tania says
Hi Richard! Yes, if you cut them into bigger chunks, they will be fine. But if you’d prefer, you can add them during the last 4 hours of the 8-hour cook time. Either way works.
Patty says
The flavors are on point. Really delicious. I think the Worcestershire and balsamic really adds to the overall flavors, I also threw in more rosemary sprigs and bay leaves. I cooked mine for closer to 9 and a half hours to make it very tender. Like the recipe said, I would highly recommend making a gravy with flour or cornstarch, I feel like the gravy made it restaurant worthy.