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This slow cooker pot roast is fall-apart tender with a rich, homemade gravy that practically makes itself. Season a chuck roast, sear it for extra flavor, then let the crockpot do the rest while your house fills with the most incredible smell. Served with carrots and potatoes, it’s the kind of comfort food dinner that makes everyone come back for seconds.
If you love a good slow-cooked roast, try our Crock Pot Pork Roast, Top Round Roast, or classic Dutch Oven Pot Roast for an oven-braised version.
Before You Get Started
A few quick tips to make sure your pot roast turns out perfectly tender and flavorful every time.
- Use chuck roast for the best results. It has the right amount of fat and connective tissue that breaks down during slow cooking, giving you that fall-apart texture. Leaner cuts like round or sirloin won’t be as tender.
- Sear the roast before slow cooking. Browning on all sides in a hot skillet creates a richer, deeper flavor and helps the meat hold together. It’s worth the extra 10 minutes, but if you’re pressed for time, you can skip it and still get a good roast.
- Cut vegetables into large chunks (at least 2 inches). Small pieces tend to turn mushy after 8-10 hours of cooking. If you prefer firmer vegetables, add them halfway through cooking or place them on top of the roast so they’re not fully submerged.
RECIPE WALK-THROUGH
How to Make Slow Cooker Pot Roast
See the recipe card below for full, detailed instructions
This is one of the easiest slow cooker dinners you can make, and it’s pure comfort food. A little searing up front, then you can walk away and let the crockpot work its magic all day.
Step 1: Season and Sear the Roast
Trim any large chunks of fat from the chuck roast, then pat it dry. Mix the salt, pepper, garlic powder, paprika, dried thyme, and rosemary together and rub the seasoning generously over all sides of the roast.
Heat olive oil in a large cast iron skillet (or any heavy skillet) over medium-high heat. Once the oil is shimmering, place the roast in the pan and sear for 3-4 minutes per side until a deep golden crust forms.
Use tongs to hold the roast on its shorter sides to get a sear on those edges, too. Searing locks in flavor and gives the finished roast a richer taste.
- Don’t crowd the pan. The roast should sizzle when it hits the oil. If the pan isn’t hot enough, the meat will steam instead of sear.
Step 2: Layer the Slow Cooker
Place the chopped carrots, onion, garlic, and potatoes into the bottom of your slow cooker. Nestle the seared roast on top of the vegetables, then pour in the beef broth.
- The broth matters. While the roast does release its own juices, starting with 2 cups of beef broth ensures you have enough liquid for a good gravy at the end. Chicken broth works in a pinch. For a deeper, more complex flavor, you can add a splash of red wine or a teaspoon of Worcestershire sauce to the broth.
Step 3: Cook Low and Slow
Cover and cook on low for 8-10 hours or high for 5-6 hours. Low and slow is the way to go if you have the time. The lower temperature gives you the most tender, juicy meat that truly falls apart.
You’ll know it’s done when the roast shreds easily with a fork and the vegetables are tender.
If the broth doesn’t quite reach the top of the roast, that’s normal. The meat will still cook through from the steam and heat inside the covered slow cooker.
- Using a larger roast (3-4 lbs)? Add an extra ½ cup of broth and about an hour to the cook time. You may also want to increase the seasoning slightly.
Step 4: Make the Gravy
Transfer the cooked roast and vegetables to a serving platter. In a small bowl, whisk 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Pour the slurry into the liquid remaining in the slow cooker and stir well.
Turn the heat to high, cover, and let it cook for about 5 minutes until the gravy thickens.
Spoon the gravy over the pot roast and vegetables, or serve it on the side.
- Prefer a roux-based gravy? Strain the juices from the slow cooker into a measuring cup. Melt 3 tablespoons of butter in a saucepan, whisk in 3 tablespoons of flour, and cook for 2 minutes until golden. Slowly pour in about 2 cups of the strained juices and whisk until smooth. Simmer for 5-7 minutes until thick. Taste before adding any extra salt.
What to Serve with Pot Roast
The simplest way to serve this is straight from the slow cooker with the potatoes, carrots, and gravy. Add some warm bread on the side and dinner is done. Homemade Dinner Rolls or Garlic Cheese Biscuits are both perfect for soaking up the gravy.
If you prefer to cook the vegetables separately (or skip the potatoes in the slow cooker), there are plenty of easy sides that pair well.
Potato sides:
Vegetable sides:
A simple Olive Garden Salad on the side rounds out the meal nicely.
And if you don’t have a slow cooker or prefer a different method, try my Dutch Oven Pot Roast or Instant Pot Pot Roast.
Storage Tips
Storage, Reheating, and Make Ahead
Fridge: Store leftovers in an airtight container for up to 3-4 days. Reheat in the microwave or warm the meat gently in a saucepan with a splash of broth to keep it moist.
Freezer: Cool completely, then freeze the meat and vegetables in a freezer-safe container for up to 3 months. Freeze the gravy separately in a freezer bag. Thaw everything in the fridge overnight. Reheat the gravy in a saucepan on the stove and the meat and vegetables in the microwave.
Make Ahead: Season and sear the roast the night before and chop all the vegetables. Layer everything in the slow cooker insert as directed, cover, and refrigerate overnight. In the morning, place the insert into the unit and set it to cook. Add 15-30 minutes to the cook time since you’re starting from cold.
Leftover ideas: Shred the leftover meat for roast beef sandwiches, toss it into beef stew, or use it as a base for pot roast tacos with a little salsa and fresh cilantro.
Frequently Asked Questions
Do you have to brown the roast before slow cooking?
You don’t have to, but it’s highly recommended. Searing creates a golden crust that adds a richer, deeper flavor to the finished roast. It also helps the meat hold together better when you transfer it to a serving platter.
If you’re short on time, you can skip this step and still end up with a tender, flavorful pot roast.
What cut of beef is best for slow cooker pot roast?
Chuck roast is the best choice. It has the right balance of fat and connective tissue that breaks down during slow cooking, creating that tender, fall-apart texture.
Brisket and round roasts can also work, but chuck consistently delivers the most flavorful, juicy results. Avoid lean cuts like sirloin, which tend to dry out with long cook times.
How long do you cook a pot roast in a slow cooker?
Cook on low for 8-10 hours or on high for 5-6 hours. Low and slow gives you the most tender, juicy results. The roast is done when it shreds easily with a fork. Chuck roast is forgiving, so you have a flexible window, but avoid going much past 10 hours on low or the vegetables may get too soft.
Do I need to add liquid to a crock pot roast?
Adding liquid isn’t strictly required since the roast releases juices as it cooks, but starting with 2 cups of beef broth gives you much better results. It keeps the meat moist, adds flavor, and gives you enough liquid to make a rich gravy at the end. Without it, you may not have enough drippings for gravy.
Can I use a different liquid instead of beef broth?
Yes. Chicken broth works well and produces a slightly lighter flavor. You can also add a splash of red wine (about ½ cup) for a deeper, more complex taste. Some cooks use a combination of broth and Worcestershire sauce. Avoid using plain water, as it will dilute the flavor significantly.
More Easy Beef Recipes
- Dutch Oven Pot Roast
- Instant Pot Pot Roast
- Crock Pot Beef and Noodles
- Easy Beef Stew
- Slow Cooker Top Round Roast
Slow Cooker Pot Roast
Ingredients
- 2-3 pound chuck roast
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- 1 large yellow onion cut into large pieces
- 2 pounds russet potatoes peeled and cut into 2-inch chunks
- 1 pound carrots peeled and cut into 2-inch pieces
- 2 cloves garlic minced
- 2 cups beef broth or stock
- 2 tablespoons cornstarch
- 2 tablespoons water
- Fresh minced parsley for garnish
Instructions
- Rinse the roast and pat it dry. Mix salt, pepper, garlic powder, paprika, thyme, and rosemary together, then rub the seasoning over all sides of the roast.
- Heat olive oil in a large skillet over medium-high heat. Brown the roast on all sides, about 3-4 minutes per side. Use tongs to sear the shorter edges as well.
- Place carrots, onion, garlic, and potatoes into the slow cooker. Set the seared chuck roast on top of the vegetables. Pour in the beef broth.
- Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the roast is fork-tender.
- Transfer the meat and vegetables to a serving platter. In a small bowl, whisk the cornstarch and water together until smooth, then pour the slurry into the slow cooker. Stir to combine, cover, and cook on high for about 5 minutes until the gravy thickens.
- Serve meat and vegetables with gravy spooned over the top. Garnish with fresh parsley if desired.
Video
Notes
- Best cut of beef: Chuck roast is ideal for slow cooking. Its fat and connective tissue break down over time, creating fork-tender, flavorful meat.
- Searing is optional but recommended. Browning the roast adds rich, caramelized flavor. If you skip it, the roast will still be tender but won’t have as much depth.
- Cook time flexibility: Cook on low 8-10 hours or high 5-6 hours. Low and slow gives the best results. For a 3-4 lb roast, add about an hour.
- Vegetable timing: For firmer vegetables, add them halfway through cooking or place them on top of the roast. Cut into 2-inch chunks so they don’t fall apart.
- Potato swap: Yukon Gold potatoes work well but cook faster. Add them about halfway through cooking to avoid mushiness.
- Liquid options: Beef broth gives the best flavor for gravy. Chicken broth works in a pinch. A splash of red wine (about ½ cup) adds depth.
- Roux gravy alternative: Melt 3 tablespoons butter in a saucepan, whisk in 3 tablespoons flour, and cook 2 minutes. Pour in 2 cups strained cooking liquid and simmer 5-7 minutes until thick. Taste before seasoning.
- Make-ahead: Season and sear the meat, chop vegetables, and layer in the slow cooker insert. Cover and refrigerate overnight. In the morning, add 15-30 minutes to the cook time since you’re starting from cold.
- Fridge storage: Store leftovers in an airtight container for up to 3-4 days.
- Freezer storage: Cool completely. Freeze meat and vegetables in a freezer container for up to 3 months. Freeze gravy separately. Thaw in the fridge overnight. Reheat gravy on the stove and meat in the microwave.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
It’s the best roast beef recipe ever!! I often use this recipe when using my slow cooker. This dish is full of flavor and so tender. Thank you for sharing.
You are so welcome Sophie! Thanks for stopping by.
It just went into the crockpot for the 1st time. We love good old fashioned Pot Roast with simple, always in your cabinet ingredients. This one fit the bill. I didn’t brown the roast for lack of time. I know it would be better but I’ve never had a problem when I didn’t. I added a little extra broth and seasoning since my roast is a little larger. But other than that it is made exactly to the recipe. I know it will be delicious. Just like Mama used to make. Can’t wait for the smells to start and to have it for supper!
Fantastic feedback Bre! Thank you so much for taking the time to share your experience.
So good I’m making it again. Leftovers are delicious
That’s awesome Nancy! Thanks for stopping by.
This recipe is fantastically made. The dinner came out great and everyone thought it was delicious.
One flaw I found is that though the recipe calls for the roast to sit on top of the veggies, the soup doesn’t really touch the roast, which is fine I suppose? The problem is one of the pictures. The roast is clearly within the broth, like some roasts are. Clearly, this depends on the size of the crock pot, as well, as to wether the roast will make contact with the broth or not. We used a 6 qt crock pot for this dish, and a 2.85lb roast. I measured and used the exact ratio of veggies and etc. It came out good, but I wander since because halfway through the cook, I movies the veggies out of the way and turned the roast upside down and submerged half of the roast?
Here’s a suggestion for medium heat and cutting time down, since medium heat doesn’t exist on my slow cooker. I cooked it on high with the roast sitting on the veggies (barely making contact with the broth) for 4 hours. Then I flipped and submerged the roast after 4 hours on high, and set the temp to low and continued to cook for 3 hours. About 1.5 hours into the 3 hour low cook, I flipped the roast again and added 15 minutes to the cook, for a total time of 7 hours and 15 minutes.
The roast came out perfect. Even the kids said it was one of the best roasts the ever had. Excellent recipe – I followed the directions to a tee, with making those additional changes to the cook (above.)
I have been making this pot roast and only this one for a few years now. I still pull out the recipe every time. But I do make some changes…I buy a bigger roast, I omit rosemary, it’s just not something I ever have on hand, but I go heavy in the other spices. I add celery if I have any. I use a whole 32 oz container of broth because I don’t want to save a partial thing of beef broth! I add more of the roast seasonings to the gravy. My husband and I love it!
Awesome feedback Sarah! Thanks for stopping by.
The meat turned out perfect, even though I had only chicken broth on hand. I’ll definitely make it again, but maybe leave the vegetables out and cook them separately, since after 8 hours, they were mushy. Or maybe put the meat in for the full 8 hours and add the vegetables toward the end.
Try adding them at the 4-5 hour mark. That will give you tender, but not mushy.