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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.
I first made the roast using the recipe and it was a big hit. The next time I made the roast, rather than greasing the pan for browning the roast, I’ made a pan of bacon and (1) used the bacon grease to brown the roast and (2) put the bacon into the crock pot as part of the mix. It was sensational.
Thank you Tom for sharing your feedback and positive experience. Great idea about the bacon grease and adding the bacon…sounds delicious.
This recipe is delicious if followed as is but it’s also a wonderful base to experiment and make it more “your own”. One way I’ve recently tried is mixing this with my mom’s recipe she used to like by adding condensed french onion, cream of mushroom soup, and worchestershire sauce (I put less onion than the recipe calls for when I do this for obvious reasons).
I pretty much revisit this recipe constantly for reference of proportions and the steps.
Thank you Cody! Your positive statement is absolutely true. the base recipe is perfect for most, quick and simple but adding your own twist can make it extra special.
thanks again for stopping by.
How would you incorporate the mushroom soup into the recipe?
I suppose you could add it to the gravy at the end.
Good shit
Thanks Dillan!
I only bought a little over a pound of chuck roast. Can I still use your recipe? The cooking time in the crockpot should be a lot less, I would gather. Do you have nay idea how long I should cook it and do you do it on low, med or hi??? It’s Father’s Day 2019, and I am making it tomorrow. I hope you can get to me before then.
Hi Joan, I’m sorry I couldn’t get back to you sooner. Yes I would say cook it a little less but not too much. The great thing about a roast like this is that it’s hard to overcook it unless you go many hours over. I hope it turned out great!
Love your recipe which seems like a breeze to make, On Father’s Day I plan to serve 12 people , four of which are men and heavy eaters. What are your recommendations for increasing the amount of roast?
You would need to at least double the amount. One recipe will feed about 5-6. I’d recommend using two slow cookers though if you can. Maybe make a lot of sides to go with it.
Beef broth by itself or with water? Part 2 of the question is how much broth? Thank you!
There is no water added, just the beef broth. It’s 2 cups, as called for in the ingredients list.
should the roast be covered with broth…or is it fine if the roast sits on top of the liquid and veges
The roast sits on top of the veggies and broth. It doesn’t need to be covered.
Excellent!! I was lacking beef broth so I used 1 cup of water and 1 cup of Cabnert Sauvignon. YUM!!! Do not think there will be ANY left overs!
That’s awesome Michele! So glad you enjoyed it!
2 cups of broth [liquid] then?? I wasn’t sure how much I should add
Thanks! Can’t wait to try your recipe. I can eat dinner for several days off a good pot roast. An all-time favorite in my house.
That’s awesome Joanie! Thank you!
Oh my gosh this was the best roast I’ve ever tasted! So tender and the gravy was delicious!!
Came out tender and delicious!
That’s awesome Matthew! thank you for sharing your positive experience!
This is the first thing I cooked in my new crockpot. Taking other reviewers’ advice, I browned a 3.66 lb. boneless chuck roast in a little olive oil after rubbing low sodium Montreal Steak Seasoning and 1 chopped fresh garlic clove. I cut the roast in half before setting it in the crockpot as it was so big. I used 2 cans of beef broth instead of water and used small red potatoes, along with 1 sliced onion and I also chopped up some baby carrots, 2 more cloves of garlic and omitted the celery.
Great idea, love that you made it your own!
Is the roast not supposed to be submerged, even partially, in the liquid? Because once I put the pototoes, carrots, onion, and garlic into the slow cooker, added two cups of beef broth, and then put the roast on top, that’s what happened. The roast is not submerged in any liquid. Well, it’s cooking now. I’ll see what happens.
It’s actually a misconception that meat requires liquid to cook in a slow cooker! The meat provides it’s own liquid and comes out tender and juicy. I know you let this comment a couple of days ago, so I hope you enjoyed the meal!
5 stars for sure! I had a really good piece of Chuck to cook up and we are Not a family of steak eaters. House smelled so good while cooking! And…. everybody ate it! My husband who has said he would never eat roast again because his mother cooked it so dry, my picky 9 year old, and the rest of us.
2.5 lb chuck, as written it’s perfectly seasoned!
5.6-6 hours on high.
I hate spending a bunch of time in the kitchen for nobody to eat any of it. This one is almost gone and It’s a hit!!
Thanks for sharing!
Thank you so much for your detailed review! Glad your family enjoyed the roast.
Can you add a packet of Lipton Onion dry soup mix or would it make it too Salty?
Leave out the salt and I think it would be delicious!
It makes it very tasty just don’t add Salt
Your pot roast recipe has been cooking for about 4 hours and the whole house smells delicious! I know that it will be perfect. Can’t wait to serve it to my wife, sister and 94 year old Mother tonight! Thanks for the help!
Thank you Wes!
I used this recipe for my very first attempt at a roast as I’m very hesitant to do much with red meat. It turned out great! The meat was so tender it fell apart just by looking at it.
I deviated from the recipe a bit in that I used a package of fresh herbs because it came as part of the sale with the roast. I also used some red pepper flakes and dried basil. Didn’t get the heat from the flakes, but definitely got the flavor.
The only thing I suggest is reducing the juices before adding the corn starch slurry in order to get a thicker gravy.
Thank you again!
Thank you for sharing your feedback! I’m so glad you enjoyed the roast. For the gravy I’d actually recommend adding more cornstarch/water mixture if it’s not thick enough. To omuch gravy is never a bad thing! 🙂
Seems amazing recipe. Can you also add a section on how we can do this in an oven.
This looks so amazing Kristin. This seems easy too. Thanks
Not enough room in my crock pot, so I put in oven.. not sure what temp, so 350? Not sure how long.. it’s in the oven now, we will see.. ?
Low setting on a slow cooker = 190 degrees F and High setting = 300 degrees F.