This post may contain affiliate links. Please read our disclosure policy.
Learn how to make a tender, flavorful pot roast in your slow cooker! Follow this easy step-by-step guide to make the perfect Crock Pot Roast. Perfect for a cold night or a Sunday dinner.
My Crock Pot Roast recipe is the best you’ll ever taste – a super tender, fall-apart slow cooker pot roast with incredible flavor that’s cooked all day in the slow cooker. Served with a simple brown gravy, carrots and potatoes, it’s a homey and delicious Sunday supper or weeknight dinner. This pot roast in the crockpot is simply perfection.Pin this recipe for later!
Table of Contents
The Best Slow Cooker Pot Roast
There’s no better comfort food than a hearty crock pot roast. The veggies cook with the meat, so we just serve it up with some Homemade Dinner Rolls or Garlic Cheese Biscuits and a copycat Olive Garden Salad.
A slow cooked chuck roast really feels like a classy, elegant home-cooked meal making it perfect for Sunday supper or serving company. It’s also total comfort food, the kind that takes you back to your childhood dinner table.
This slow cooker pot roast is fall-apart, melt-in-your-mouth tender. The smell will greet you at the door when you come home after a long day and that creamy gravy will send everything soaring over the top.
For more comfort food favorites, try our Crock Pot Pork Roast, Top Round Roast and Chicken Fried Steak.
Why We Love This Crock Pot Roast
- It’s way easier than cooking it in the oven. Just set it and forget it!
- It makes its own gravy.
- It’s absolutely, incredibly fall apart tender.
- The beef roast and vegetables cook together in the slow cooker, for an easy one pan meal.
- It doesn’t heat up your house like an oven does so you can enjoy it year round.
Ingredients For A Delicious Crock Pot Roast
- Chuck roast – 2-3 pounds is average for what you’ll find in the grocery store and it will feed at least 4-6 people.
- Roast seasoning – salt, black pepper, garlic powder, paprika, dried thyme, and dried rosemary.
- Olive oil – for searing the roast.
- Vegetables – For cooking with the roast and adding flavor. A large onion, a couple of russet potatoes, and some carrots. You could try yukon gold potatoes, but add them about halfway through the cooking time as they don’t take as long to become tender.
- Garlic cloves – added to flavor the broth.
- Beef broth – This is what will combine with the juices from the meat to create that succulent gravy.
- Thickening – Cornstarch and broth water mix to make the thickener for the gravy that you’ll add to the slow cooker at the end.
- Garnish – you can use fresh parsley, fresh thyme or rosemary to garnish the roast before serving.
How To Make A Crock Pot Roast
Get a detailed list of ingredients & instructions in the recipe card below.
Cooking a pot roast in your crockpot is probably one of the easiest slow cooker dinners there is, and it’s pure comfort food!
Prepare the roast. You’ll want to start with a nice big chuck roast; trim any large chunks of fat before adding the seasoning. I season my roast with salt, black pepper, garlic powder, paprika, dried thyme and rosemary, then brown it in my cast iron skillet on all sides. This means holding it up with the tongs while the shorter sides are seared.
Add everything to the slow cooker. Carrots, onions, garlic and potatoes are placed into the crockpot with the roast is nestled on top. While you don’t necessarily need to add liquid, for this beef roast I add some beef broth to that I will have enough liquid to help the gravy at the end.
Make the gravy. Combine a couple of tablespoons of liquid from the crock pot with an equal amount of cornstarch in a small bowl. Whisk until it’s nice and smooth (just a fork works great for this), then stir it with the liquid in the slow cooker (you can turn it up to high to help speed up the process. It should thicken in just a few minutes, then you can spoon it over the pot roast, or put the pot roast back into the slow cooker if you like.
Arrange for serving. Once the meat is fully cooked and the veggies are nice and tender, remove them from the slow cooker to a serving platter and garnish with fresh herbs.
A pot roast is a large, tough cut of meat that’s slow cooked in water, wine, stock or broth to make it incredibly juicy and pull apart tender. Herbs and other seasonings can be added. Often the juices are reserved to make a gravy.
You don’t have to brown a roast before cooking it in the crock pot. However doing so will create a more rich and complex flavor profile in the meat by caramelizing the meat and toasting the seasonings. In my experience, it also holds the meat together a little better so you can remove it from the slow cooker for serving if you wish.
Tougher cuts of meat actually make the best pot roast. In lean cuts of meat the high amounts of collagen break down and turn into gelatin which then tenderizes the meat, creating that melt-in-your-mouth succulence. The juices thicken and create a rich, delicious sauce to spoon over the meat.
Chuck, Brisket, and Round roasts make the best pot roast. I also like using tri-tip because I love the flavor, but it doesn’t always turn out as tender.
The great thing about this slow cooker pot roast recipe is that you have a flexible time frame. Chuck roast is a tender cut of beef that is hard to ruin unless it’s severely over or undercooked.
Cook the roast and vegetables for 8-10 hours on low or 6-7 hours on high. I recommend low and slow if you can; slow cooking at a lower temperature will provide the most tender and juicy meat.
A slow cooker roast is best when cooked low and slow. Using the high temperature setting will work and you’ll still get a flavorful roast, but for the most juicy, tender melt-in-your-mouth meat, you want to cook on low.
This roast recipe makes its own gravy! All you need to do is transfer the cooked roast and veggies to a serving platter and add some cornstarch slurry to the slow cooker. Let it cook for 5-10 minutes and you’ll have a thick gravy that will wow anyone who tastes it.
If you don’t have a slow cooker, or just prefer not to use one, you can try our recipes for Dutch Oven Pot Roast and Instant Pot Pot Roast.
The best way to serve this roast is simply with potatoes and carrots and homemade gravy.
If you opt to leave out the vegetables, you’ll want to add a couple of sides, like Honey Roasted Carrots, Garlic Green Beans, Cheesy Mashed Potatoes or Twice Baked Potato Casserole.
Storage and Reheating
Depending on the size of your roast, you may have some leftover. If you’re not planning to use it for another meal, the leftover meat is great for shredded roast beef sandwiches!
Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave.
Freezer: To freeze leftovers, cool completely and freeze meat and veggies in a freezer container for up to 3 months. Freeze the gravy separately in a freezer bag. Thaw everything in the fridge overnight. The gravy should be reheated in a small saucepan on the stove while the meat and vegetables can be reheated in the microwave.
Make Ahead Instructions
If you want to prep this recipe the day before, you can certainly do so. It will save you from rushing to get it done in the morning!
Season and sear the meat and chop all the vegetables. Layer everything in the crock pot as directed, cover, and refrigerate. In the morning, you can just place the pot right into the unit and set it to cook all day. You will need to add 15-30 minutes to the cook time since you’re starting from cold.
- Brown the roast. Don’t skip this step – it seals in the flavor and creates that lovely golden sear.
- Customize the herbs and vegetables. Swap out the potatoes for your favorites, like sweet potatoes, turnips, or other root vegetables. Sometimes I’ll add onions or celery. I also love to use fresh herbs placed right in the slow cooker.
- Kick up the seasoning a little by adding onion powder and Worcestershire sauce, or even onion soup mix.
- Veggies too soft? If you prefer the vegetables more firm, place them on top of the roast or add them during the last half of the cooking time.
- Gravy tips: If you don’t have cornstarch but still want that delicious brown gravy, you can make a gravy on the stove top with a roux. Strain the juices from the crockpot into a large glass measuring cup using a mesh strainer. Melt some butter in a skillet or sauce pan over medium heat. Add flour and whisk for a couple of minutes until golden, then pour in about 2 cups of the reserved broth. Simmer until thick.
More Delicious Slow Cooker Recipes To Love
- Slow Cooker Baby Back Ribs
- Easy Slow Cooker Shredded Chicken
- Crockpot Orange Chicken
- Slow Cooker Chicken Thighs
- BBQ Chicken Drumsticks in the Slow Cooker
- Crock Pot Beef and Noodles
Slow Cooker Pot Roast
- 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
- Rinse the roast and pat it dry. Mix salt, pepper, garlic powder, paprika, thyme and rosemary and rub into the roast on all sides.
- Heat olive oil in a large skillet over medium heat. Brown roast on all sides; about 3-4 minutes per side.
- Place carrots, onion, garlic and potatoes into the slow cooker. Pour in beef broth, then set the browned chuck roast on top.
- Cover and cook on low 8-10 hours or on high for 5-6 hours.
- Transfer the meat and vegetables to a serving dish. Combine water and cornstarch in a small bowl then pour into the slow cooker. Whisk together to combine. Cover and cook on high for 5 minutes, just enough to thicken the gravy.
- Serve meat and vegetables smothered in gravy, with minced parsley for garnish if desired.
- To make a gravy without cornstarch: Melt 3 tablespoons of butter (preferably unsalted) in a medium saucepan, then whisk in 3 tablespoons of flour and cook for 2-3 minutes or until it’s golden in color. Pour in 2 cups of the beef juices from the crockpot (strain them first so you’ll have a smooth gravy) and whisk to combine. Bring the gravy to a simmer and let it bubble for about 5-7 minutes or until it’s thickened. Taste the gravy before adding any seasonings.
- Make Ahead Instructions: Season and sear the meat and chop all the vegetables. Layer everything in the crock pot as directed, cover and refrigerate. In the morning, you can just place the pot right into the unit and set it to cook all day. You will need to add 15-30 minutes to the cook time since you’re starting from cold.
- Fridge storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave.
- Freezer storage: To freeze leftovers, cool completely and freeze meat and veggies in a freezer container for up to 3 months. Freeze the gravy separately in a freezer bag. Thaw everything in the fridge overnight. The gravy should be reheated in a small saucepan on the stove while the meat and vegetables can be reheated in the microwave.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I have made Kristen’s pot roast exactly like she states and it is wonderful. Always tender and falls apart
My only problem is I have added celery and sometimes it is tough. Not sure why as I have used hearts and regular celery.
Best pot roast I’ve ever made
Thank you Summer!
I have made this recipe a few times and it always comes out wonderful. The aroma is amazing while it cooks in the crockpot! Definitely a keeper and another fabulous recipe by Kristin!
Thank you for the kind comment Katie, love the feedback.
Fantastic! Didn’t fall apart for me, maybe not fatty enough but super wonderful flavor!
Love the feedback Paula! Thanks for stopping by.
Everything cooks a lot faster in my 10 quart Crock Pot on low than expected. I had a 2 1/2 pound boneless Chuck roast. 2 lbs. of russet gold potatoes, an onion and double the carrots. Within 4 hrs the vegetables were cooked & the potatoes were falling apart. I took the vegetables out and let the roast cook another 1 1/2 hrs and put the vegetables back in on top of the roast with a half hour left. It was finished before 6 hrs. Next time I will put the meat on the bottom with the vegetables on top. It was delicious!
Fantastic feedback Beverly! Thank you so much for sharing.
Made this today. Tasty and tender. Thanks!
Love the feedback Michelle! Thanks for stopping by.
My husband and I started making this about two years ago. It’s one of our very favorite roasts–and meals too (gravy or no gravy)! Smells and tastes sooooo good! I really look forward to the leftovers too. Thank you for sharing this!
You are so welcome Lindsay! Thank you for stopping by.
Yes I agree a wonderful leftover.
Just tried the slow cooker pot roast. Easy to make & very flavorful
Love the feedback Tom! Thanks for stopping by.
You miss read my reply the meat was tender just not a lot of taste even though I seasoned it well, browned it before putting it in the crock pot.
You’re right, I did. Sorry about that. Did you make the gravy with the roast?
Oh no problem. Yes I did make a gravy with it.
Im trying this recipe today with a top round roast I’m using a brown gravy mix, a little beef broth, I don’t have any potatoes but followed the rest of the recipe so I’ll see how it turns out .
Sounds awesome Cheryl! Yes, we would to here your feedback. Thanks for stopping by.
It turned out pretty good the meat was tender wasn’t as tasty as I thought it would’ve been I seasoned it and browned it to.
Hi Cheryl, The actual roast you used may not have had a lot of fat marbling, which is essential for tenderness. It also may have needed to cook a little while longer. Cuts of meat can vary, and it’s possible too that it was just not a great piece of meat. I hope you’ll give it another try – we absolutely love this recipe!
The rub is amazing! But always use cast iron for browning; you will never regret that.
Great feedback Robyn! Thanks for stopping by.
I don’t have a cast iron skillet can I use one of my other frying pants
What size crockpot would this need? (I foolishly downsized to a 3-quart!)
It depends on the size of your roast, but easily a 4-quart to a 6-quart.
This chuck pot roast in the slow cooker was amazing! I followed the gravy recipe also. This will my go to recipe!
Nice! Thanks for stopping by Sandy.
The roast turned out GREAT! Cooked in our Ninja Foodie slow cooker mode. It takes less time on low with this device for almost any recipe on slow cooker mode. Thanks for the recipe
You are so welcome Don! Thanks for stopping by.
How long in the ninja foodi did you cook yours for? How many lbs was your roast?
Trying this recipe right now sounds and looks great. Thank You.
You are so welcome Don! Let us know how it turned out in the comments, thanks for stopping by.
Super excited to try this! I put it on before leaving for work so I wouldn’t be tempted to try it early. Can’t wait to see what my kitchen smells like when I get home.
Hi Victoria, drop some feedback in the comments (would love to here about it). Thanks for stopping by.
Trying the make ahead version, will follow up but so far it looks SO good and my husband has already asked what I’m making for dinner tomorrow twice 😂
Can this be done in the instant pot
Yes, check out our recipe for Instant Pot Pot Roast.
I can’t wait to try this one.
Thanks for stopping by Rebecca
This is simple and delirious dish. Thank you for sharing.
You are so welcome H!
Delish! My family raved that it was one of the best roasts I ever made! I used an English roast, and since I was out of potatoes, I just used the carrots and onions.. then served with a side of “funeral potatoes ” (but with my own twists) & crockpot applesauce. My daughter usually won’t eat cooked carrots, but gobbled these up! Definitely will make again!
That’s so awesome Sue! That combination does sound very Delicious. Thank you for sharing.