This post may contain affiliate links. Please read our disclosure policy.
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 am going to try this recipe today, but I am concerned that my carrots and celery I plan to put in will be too soft if they sit in the crockpot that long. Is this something I need not worry about?
I don’t use celery, just carrots and potatoes. They do come out on the soft side, but they are delicious. You don’t have to cook them with the pot roast if you don’t want to.
very easy and tasty
Thank you Anne!
I received a crockpot as a wedding gift about 40 years ago (I’m still using it!) and a pot roast was the first thing I made in it. I’ve been making crockpot roasts ever since, using a few different recipes. This recipe is hands down the best I’ve ever had! I only changed some minor things, like no garlic cloves and I added Worcestershire sauce. The meat was so tender and the flavor was fantastic. Thanks so mich for my new go-to recipe!
You are so welcome Jody! Thanks for stopping by.
Hey Kristin, my wife saw me searing the roast this morning. “You don’t need to do that I never have. ” Of course I didn’t listen and followed your directions. 9 hours later we both agreed best roast ever. . . Definitely five star thanks
Thanks for your feedback Kalvin! Your wife is sorta right LOL but it’s so much better when you sear! Adds incredible flavor and texture.
I’m cooking this now. Accidentally bought cornmeal instead of cornstarch, so will have to use flour & butter for gravy.
Oh no! That will make a delicious gravy as well.
I made this for our stay at home Christmas dinner. It came out perfectly! The meat melted in your mouth, and the flavor from the spices and browning the meat were delicious. The only change I made was using 1and 1/2 cups of beef broth and 1/2 cup of red wine. It added depth to the flavor.
My family could not stop raving about this. Thanks so much!
That is so awesome Pat! so glad your family loved it. Thanks for stopping by and leaving some positive feedback.
I have always put the carrotts & potatoe on top of meat when cooking – What’s the difference? Why does everyone say to put at the bottom of roast….Thank you
They absorb the flavors of the meat and sauce that way.
I made the pot roast last night. The flavors were delicious. The meat was a little tough. I never took the cover off during cooking, I cooked it on low for 10 hours. The gravy flavor saved the meat. Should the meat be under the broth while cooking or on top of the vegetables?
Hi Susan, I’m sorry that the meat came out tough. Slow cookers can vary in temperature just like ovens, so sometimes the temp can be too high. Yes the meat is in the liquid with the veggies below.
Hi Kristin, little late starting my roast today, can I cook three and half lb. ROAST ON LOW FOR SIX AND A HALF HOURS INSTEAD OF EIGHT HOURS
I would start it on high for an hour or two and then turn it down to low. But even the low for that amount of time would probably be ok. It may not be quite as tender.
thank you Mrs K simply the best!!!!!!!!!!
kristin wonderful recipe you have shared here.
Thank you Kevin! Thanks for stopping by.
Where were you forty years ago when I first learned/had to cook!! Your recipes are so easy to follow and fun to cook.
Thank you Sharon for the kind words. please come back and visit us for new easy and time-saver recipes.
I love this recipe. Today I am making it for the second time. Very tasty thank you for sharing!
You are so welcome Theresa, thank you so much for stopping by and taking the time to leave some positive feedback.
Incredible! Made this for my family and it came out so tender and filled with flavour! I did not have beef broth, so I used chicken flavour powder with water instead.
Thank you Sarah! Thanks for sharing your experience and positive feedback!!
Hi, I have ground thyme does that make a difference?
It shouldn’t – I’ve used both.
I have a chuck roast and am following the instructions. 5 hours in the meat seams to have contracted into a tight tough ball. I’ll let it finish at the eight hour period then check to see if it relaxed and becomes the pull apart tender as posted
Hi Tim, please let me know how it turns out. You don’t want to open the slow cooker during cooking as that will alter the process. Also, are you cooking it on high or on low?
Can you use fresh thyme and rosemary, does it make a difference?
Sure you can use fresh!
Hope I can update this after tomorrow… I’m doubling this and Swanson artison beef broth (has some extra flavor) my pot roast is 6 lbs… This is my son’s favorite!!!
Let me know how you liked it!
First let me say, I’m not a big fan of pot roast. It’s my son that loves it. This was probably the best pot roast I’ve made. I made a 6 lb chuck roast. Double everything. It just fit in a 6 qt crock pot. The only change I made was I used an artisan broth. At the 5 hr mark I removed the veggies and placed them (covered) at 170 in the oven. I let the meat continue to cook for about another hour and half. Then went back to your recipe. My family loved it…
That’s awesome, thanks for sharing!
The Spices just made this roast! Probably the best flavored simple roast I’ve made! Thank you for the recipe!
You’re so welcome Robin! thank you so much for stopping by!
This recipe was delicious just the way the recipe is. I didn’t change a thing. The whole family loved it! Thank you so much for sharing!!!
So happy that you and your family loved this recipe Tera! Thank you so much for stopping by!
I’m gonna try your roast recipe for Christmas dinner. Sounds delicious.