Simple Slow Cooker Pot Roast

Here is my favorite slow cooker pot roast recipe, with tender beef that falls apart with a fork, hearty vegetables, and a rich gravy that’s perfect for spooning over mashed potatoes.

This pot roast is one of those meals I make when I want dinner to feel special but don’t want to spend all day in the kitchen. I just toss everything in the slow cooker in the morning, and by dinnertime, the house smells amazing and dinner is ready. Easy weeknight win, right?

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What Kind of Chuck Roast Should I Use?

For pot roast, you’ll want to look for a well-marbled chuck roast with good fat distribution throughout the meat. The fat is what breaks down during the long, slow cooking process and makes the meat tender and juicy. You can use a boneless chuck roast or one with the bone in – both work great, though bone-in can add a bit more flavor to your gravy. Most grocery stores sell chuck roasts in the 2.5 to 4 pound range, so a 3-pounder is pretty standard and will feed about 6 people. If your roast is tied with butcher’s twine, leave it on during cooking to help it hold its shape, then just remove it before shredding or slicing the meat.

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Options for Substitutions

This pot roast recipe works well with a few simple swaps if you need them:

• Chuck roast: Chuck roast is really the best choice here since it has the marbling needed to stay tender during slow cooking. If you must substitute, try a bottom round roast, but keep in mind it may turn out a bit drier.
• Fresh herbs: Don’t have fresh thyme and rosemary? Use dried herbs instead – just cut the amount to 1 teaspoon each since dried herbs are more concentrated.
• Yukon gold potatoes: Red potatoes work great as a substitute and hold their shape nicely. Russets will work too, but cut them into larger chunks since they tend to fall apart more easily.
• Beef broth: You can use chicken broth or vegetable broth if that’s what you have on hand. The flavor will be slightly different but still tasty.
• Carrots: Parsnips make a nice swap for carrots and add a slightly sweet, earthy flavor. You can also use a mix of both.
• Cornstarch: For thickening the gravy, you can use flour instead – just mix 3 tablespoons with the beef broth. It’ll work just as well.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pot roast is skipping the searing step, which creates a flavorful crust and adds depth to your gravy – make sure your pan is hot and the meat is completely dry before searing to get a good brown color.

Another common error is adding the vegetables too early in the cooking process, turning them into mush by the time the meat is done – add your potatoes and carrots during the last 3-4 hours of cooking for perfectly tender vegetables.

Don’t lift the lid to check on your roast every hour, as this releases heat and adds extra cooking time – trust the process and only check once after about 6 hours.

Finally, resist the urge to slice into the roast immediately after cooking; let it rest for 10-15 minutes so the juices redistribute throughout the meat, keeping each slice moist and tender.

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What to Serve With Pot Roast?

Since this pot roast already comes with potatoes and carrots built right in, you really just need a few simple sides to round out the meal. A basket of warm dinner rolls or buttery biscuits is perfect for soaking up all that rich gravy. I love adding a simple green vegetable like roasted green beans, steamed broccoli, or sautéed spinach to balance out the hearty meat and potatoes. If you want something with a bit of crunch, a crisp side salad with a tangy vinaigrette cuts through the richness nicely.

Storage Instructions

Store: Leftover pot roast keeps really well in the fridge for up to 4 days. Store the meat and vegetables together in an airtight container with the gravy to keep everything moist and flavorful. It actually tastes even better the next day once all those flavors have had time to meld together!

Freeze: This pot roast freezes great for up to 3 months. Let everything cool completely, then portion it into freezer-safe containers with the gravy. I like to freeze individual servings so I can just grab what I need for a quick dinner later on.

Reheat: Warm up your pot roast gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions on medium power for a few minutes. If the gravy seems too thick after reheating, just add a splash of beef broth to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 170-200 g
• Fat: 135-155 g
• Carbohydrates: 220-250 g

Ingredients

For the roast and vegetables:

• 5 garlic cloves (minced)
• 5 medium carrots (1 lb) (cut into chunks)
• black pepper
• 2 tsp Worcestershire sauce
• 2 1/2 lb small Yukon Gold potatoes (halved if large)
• 2 tbsp fresh parsley
• 1 1/2 tbsp olive oil
• salt
• 1 chuck roast (3 lb) (room temperature for even cooking)
• 1 1/4 cups beef broth
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary
• 1 yellow onion (roughly chopped)

For the optional gravy:

• 2 1/2 tbsp cornstarch
• 3 tbsp beef broth

Step 1: Sear the Chuck Roast

• 1 chuck roast (3 lb) (room temperature for even cooking)
• 1 tablespoon olive oil
• salt
• black pepper

Heat 1 tablespoon of olive oil in a large pot over medium-high heat.

Dab the chuck roast dry with paper towels and generously season it all over with salt and black pepper.

Sear the roast in the pot until it’s deeply browned on both sides, about 4–5 minutes per side.

Once browned, transfer the roast to your slow cooker.

Step 2: Sauté Aromatics and Deglaze

• 1/2 tablespoon olive oil
• 1 yellow onion (roughly chopped)
• 5 garlic cloves (minced)
• 1 1/4 cups beef broth
• 2 teaspoons Worcestershire sauce
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary

Add the remaining 1/2 tablespoon of olive oil to the same pot.

Add the chopped onion and sauté for 2 minutes, then stir in the minced garlic and sauté for 30 seconds more.

Pour this onion mixture over the roast in the slow cooker.

Return the pot to the heat, then pour in 1 1/4 cups beef broth, the Worcestershire sauce, thyme, and rosemary.

Scrape up any browned bits from the bottom with a wooden spoon—this adds a lot of flavor to the dish.

Once everything is combined, remove the pot from the heat.

Step 3: Assemble and Cook in Slow Cooker

• 2 1/2 lb small Yukon Gold potatoes (halved if large)
• 5 medium carrots (1 lb) (cut into chunks)
• salt
• black pepper

Layer the halved Yukon Gold potatoes and carrot chunks over the onion and roast in the slow cooker.

Pour the flavored beef broth mixture evenly over the top, then season everything with additional salt and black pepper to taste.

Cover and cook on low heat until the roast and vegetables are very tender, about 8 to 9 hours.

I like to check the vegetables toward the end and give a gentle stir to be sure everything cooks evenly.

Step 4: Shred Roast and Prep Vegetables

• cooked chuck roast from Step 3
• cooked potatoes from Step 3
• cooked carrots from Step 3

Once everything is tender, remove the roast and vegetables from the slow cooker.

Shred the roast, discarding any excess fat, and cut the potatoes into smaller pieces if you’d like.

Set aside while you prepare the gravy.

Step 5: Make the Gravy

• strained broth from Step 4
• 2 1/2 tablespoons cornstarch
• 3 tablespoons beef broth

Pour the cooking broth from the slow cooker through a fine mesh strainer into a small saucepan.

Heat the saucepan over medium-high heat.

In a small bowl, whisk the cornstarch with 3 tablespoons of beef broth until smooth, then pour this slurry into the hot broth.

Whisk constantly and bring to a simmer; cook for 30 to 60 seconds, until thickened.

For extra richness, I sometimes add a splash of Worcestershire sauce at this stage.

Step 6: Plate and Garnish

• gravy from Step 5
• shredded roast from Step 4
• vegetables from Step 4
• 2 tablespoons fresh parsley

Arrange the shredded roast and cooked vegetables on a serving platter.

Pour the prepared gravy over the top and finish with a generous sprinkle of fresh parsley.

Serve warm.

Simple Slow Cooker Pot Roast

Delicious Simple Slow Cooker Pot Roast recipe with step-by-step instructions.

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Prep Time 2 hours hrs 55 minutes mins

Cook Time 5 hours hrs 52 minutes mins

Total Time 8 hours hrs 47 minutes mins

Servings 4

Calories 3050 kcal

Ingredients

  

For the roast and vegetables:

• 5 garlic cloves (minced)
• 5 medium carrots (1 lb) (cut into chunks)
• black pepper
• 2 tsp Worcestershire sauce
• 2 1/2 lb small Yukon Gold potatoes (halved if large)
• 2 tbsp fresh parsley
• 1 1/2 tbsp olive oil
• salt
• 1 chuck roast (3 lb) (room temperature for even cooking)
• 1 1/4 cups beef broth
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary
• 1 yellow onion (roughly chopped)

For the optional gravy:

• 2 1/2 tbsp cornstarch
• 3 tbsp beef broth

Instructions

 

• Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Dab the chuck roast dry with paper towels and generously season it all over with salt and black pepper. Sear the roast in the pot until it's deeply browned on both sides, about 4–5 minutes per side. Once browned, transfer the roast to your slow cooker.
• Add the remaining 1/2 tablespoon of olive oil to the same pot. Add the chopped onion and sauté for 2 minutes, then stir in the minced garlic and sauté for 30 seconds more. Pour this onion mixture over the roast in the slow cooker. Return the pot to the heat, then pour in 1 1/4 cups beef broth, the Worcestershire sauce, thyme, and rosemary. Scrape up any browned bits from the bottom with a wooden spoon—this adds a lot of flavor to the dish. Once everything is combined, remove the pot from the heat.
• Layer the halved Yukon Gold potatoes and carrot chunks over the onion and roast in the slow cooker. Pour the flavored beef broth mixture evenly over the top, then season everything with additional salt and black pepper to taste. Cover and cook on low heat until the roast and vegetables are very tender, about 8 to 9 hours. I like to check the vegetables toward the end and give a gentle stir to be sure everything cooks evenly.
• Once everything is tender, remove the roast and vegetables from the slow cooker. Shred the roast, discarding any excess fat, and cut the potatoes into smaller pieces if you'd like. Set aside while you prepare the gravy.
• Pour the cooking broth from the slow cooker through a fine mesh strainer into a small saucepan. Heat the saucepan over medium-high heat. In a small bowl, whisk the cornstarch with 3 tablespoons of beef broth until smooth, then pour this slurry into the hot broth. Whisk constantly and bring to a simmer; cook for 30 to 60 seconds, until thickened. For extra richness, I sometimes add a splash of Worcestershire sauce at this stage.
• Arrange the shredded roast and cooked vegetables on a serving platter. Pour the prepared gravy over the top and finish with a generous sprinkle of fresh parsley. Serve warm.