Delicious Slow Cooker Pot Roast Recipe

Pot roast from the slow cooker is one of those reliable comfort foods that delivers every time. The long, low cooking breaks down tough cuts of beef into tender meat that practically falls apart when you touch it. Meanwhile, the vegetables slowly cook in all those meat juices, soaking up flavor while staying intact.

I love this recipe because you can throw everything in before work and come home to a complete meal. It’s perfect for cold weekends when you want the house to smell amazing but don’t want to babysit the stove. While it’s not a fancy dish, it’s the kind of satisfying dinner that has everyone reaching for seconds. Plus, leftovers might be even better the next day.

What you need for Slow Cooker Pot Roast

How to make Slow Cooker Pot Roast

1. Take chuck roast out of the fridge about 30 minutes before cooking. Trust me, letting it warm up a bit helps it brown better. Pat it really dry with paper towels and season generously with salt and pepper all over – don’t be shy here, you’re seasoning a big piece of meat.

2. Heat the vegetable oil in a large skillet over medium-high heat until it’s shimmering – when the oil starts to look wavy, you’re ready. Brown the roast for about 4-5 minutes per side until you get a rich, dark brown crust. You might hear some sizzling and popping – that’s good! That brown crust is pure flavor.

3. While the meat is browning, roughly chop your onion, carrots, celery, and potatoes. I like to keep the pieces pretty chunky (about 2 inches) so they don’t turn to mush during the long cooking time. Toss them into your slow cooker.

4. Once the meat is browned, place it on top of the vegetables in your slow cooker. In the same skillet you used for the meat (don’t clean it!), add your minced garlic and cook for about 30 seconds, just until you can smell it. Quickly add the beef broth and wine (if using), and use a wooden spoon to scrape up all those browned bits from the bottom of the pan – they’re packed with flavor.

5. Stir the tomato paste and Worcestershire sauce into the liquid until the tomato paste dissolves completely. Pour this mixture over your roast and vegetables. Sprinkle the thyme and rosemary over everything and tuck the bay leaves down into the liquid.

6. Cover and cook on LOW for 8-10 hours. The roast is done when you can easily pull it apart with two forks – it should practically fall apart when you poke it. The vegetables should be tender but still hold their shape when pierced with a fork.

7. For a thicker gravy (and I highly recommend this step), remove the meat and vegetables to a serving platter and cover with foil to keep warm. Whisk together cornstarch and cold water in a small bowl until smooth. Turn your slow cooker to HIGH, and slowly stir in the cornstarch mixture. Let it cook for about 15-20 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

8. Taste the gravy and adjust the seasoning – it might need an extra pinch of salt and pepper. Remove the bay leaves, and serve the roast and vegetables with plenty of that rich gravy spooned over top.

The meat should be so tender you can cut it with the side of your fork, and the vegetables should be soft but not mushy. If the meat isn’t quite tender enough at 8 hours, give it another hour – some roasts just need a little more time to break down.

Slow Cooker Pot Roast

Slow Cooker Pot Roast

This slow cooker pot roast is fall-apart tender, cooked with potatoes, carrots, and a savory gravy. A classic comfort food that’s easy to prepare and full of flavor!

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Prep Time 30 minutes mins

Cook Time 8 hours hrs

Servings 8 cups

Ingredients

  

• 3-4 pound beef chuck roast
• 2 tablespoons vegetable oil
• 1 large onion roughly chopped
• 4 carrots cut into 2-inch pieces
• 4 medium potatoes quartered
• 3 celery stalks cut into 2-inch pieces
• 4 garlic cloves minced
• 2 cups beef broth
• 1 cup red wine optional
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and black pepper to taste
• 2 tablespoons cornstarch optional, for gravy
• 2 tablespoons cold water optional, for gravy

Instructions

 

• Take chuck roast out of the fridge about 30 minutes before cooking. Trust me, letting it warm up a bit helps it brown better. Pat it really dry with paper towels and season generously with salt and pepper all over – don’t be shy here, you’re seasoning a big piece of meat.
• Heat the vegetable oil in a large skillet over medium-high heat until it’s shimmering – when the oil starts to look wavy, you’re ready. Brown the roast for about 4-5 minutes per side until you get a rich, dark brown crust. You might hear some sizzling and popping – that’s good! That brown crust is pure flavor.
• While the meat is browning, roughly chop your onion, carrots, celery, and potatoes. I like to keep the pieces pretty chunky (about 2 inches) so they don’t turn to mush during the long cooking time. Toss them into your slow cooker.
• Once the meat is browned, place it on top of the vegetables in your slow cooker. In the same skillet you used for the meat (don’t clean it!), add your minced garlic and cook for about 30 seconds, just until you can smell it. Quickly add the beef broth and wine (if using), and use a wooden spoon to scrape up all those browned bits from the bottom of the pan – they’re packed with flavor.
• Stir the tomato paste and Worcestershire sauce into the liquid until the tomato paste dissolves completely. Pour this mixture over your roast and vegetables. Sprinkle the thyme and rosemary over everything and tuck the bay leaves down into the liquid.
• Cover and cook on LOW for 8-10 hours. The roast is done when you can easily pull it apart with two forks – it should practically fall apart when you poke it. The vegetables should be tender but still hold their shape when pierced with a fork.
• For a thicker gravy (and I highly recommend this step), remove the meat and vegetables to a serving platter and cover with foil to keep warm. Whisk together cornstarch and cold water in a small bowl until smooth. Turn your slow cooker to HIGH, and slowly stir in the cornstarch mixture. Let it cook for about 15-20 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
• Taste the gravy and adjust the seasoning – it might need an extra pinch of salt and pepper. Remove the bay leaves, and serve the roast and vegetables with plenty of that rich gravy spooned over top.