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Classic Slow Cooker Pot Roast

A comforting, fall-apart tender chuck roast slow-cooked with carrots, potatoes, and onions in a rich, savory beef and herb gravy. The perfect effortless family dinner.

Prep 20 min Cook 8h Total 8h 30m Level Easy

Serves 6

Ingredients

The Roast

3.5 lbs Beef chuck roast — Look for one with good marbling
2 teaspoons Kosher salt — Plus more to taste
1 teaspoon Black pepper — Freshly ground
2 tablespoons Olive oil — For searing

Vegetables

2 medium Yellow onions — Cut into wedges
4 large Carrots — Peeled and cut into 2-inch chunks
1.5 lbs Yukon gold potatoes — Cut into 1.5-inch chunks
4 cloves Garlic — Minced

Broth and Herbs

2 cups Beef broth — Low sodium preferred
2 tablespoons Tomato paste
2 tablespoons Worcestershire sauce
4 sprigs Fresh thyme
2 sprigs Fresh rosemary

Gravy Thickener

2 tablespoons Cornstarch
2 tablespoons Cold water

Instructions

Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt and black pepper.
~2 min
Drying the meat ensures a proper sear rather than steaming.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the roast and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer the browned roast to the slow cooker.
~15 min
Don't skip the searing step! It builds the foundational flavor for the entire dish.
Arrange the chopped onions, carrots, and potatoes around the roast in the slow cooker.
~2 min
Keep the potatoes roughly the same size so they cook evenly.
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and minced garlic until smooth. Pour this mixture over the roast and vegetables.
~3 min
You can deglaze the searing skillet with a splash of the beef broth to get the flavorful browned bits, then add it to the slow cooker.
Place the thyme and rosemary sprigs on top of the roast. Cover the slow cooker with the lid.
~1 min
Cook on the LOW setting for 8 to 9 hours, or until the beef easily pulls apart with a fork and the vegetables are tender.
~8h
Avoid opening the lid during cooking, as it releases heat and extends the cooking time.
Carefully remove the roast and vegetables to a serving platter and tent with foil to keep warm. Discard the herb stems.
~2 min
To make the gravy, strain the remaining liquid from the slow cooker into a small saucepan. Skim off excess fat from the top. Bring to a simmer over medium heat. Whisk the cornstarch and cold water together in a small bowl, then slowly whisk the slurry into the simmering liquid. Cook for 2-3 minutes until the gravy thickens.
~5 min
Shred or slice the roast and serve with the vegetables, generously ladled with the hot gravy.

Nutrition

550

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

850

Sodium (mg)

130

Cholesterol (mg)

Equipment

Slow cooker (6-quart or larger)
Large skillet
Tongs
Cutting board
Chef's knife
Small saucepan (for gravy)

Tips & Storage

Chuck roast is the best cut for pot roast due to its marbling and connective tissue, which breaks down during slow cooking to become incredibly tender.
Cooking on LOW yields a much tenderer roast than cooking on HIGH. If you are short on time, you can cook on HIGH for 4-5 hours, but LOW is recommended.
Baby carrots can be used to save prep time, but whole carrots cut into chunks tend to hold their shape and flavor better.
Storage: Store leftover pot roast, vegetables, and gravy together in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Leftovers can also be frozen for up to 3 months.