Why You’ll Love Slow Cooker Pot Roast Recipe

It’s mostly hands‑off: once your roast and vegetables are in the slow cooker, you just wait.
The long, gentle cooking transforms a modest cut of beef into something rich, juicy, and comforting.
The vegetables cook right alongside the meat, so it’s almost a full meal in one pot.
The final gravy, made from the cooking juices, ties everything together beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef broth
tomato paste
Worcestershire sauce
dried rosemary
dried thyme
baby potatoes (halved)
carrots (peeled, cut)
yellow onion (cut)
olive oil
beef chuck roast (trimmed)
salt
ground black pepper
cornstarch
water
fresh parsley (optional, for garnish)

Directions

In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, rosemary, and thyme; set aside.
Put potatoes, carrots, and onion into the slow cooker and toss.
Season the roast all over with salt and pepper.
In a skillet over medium‑high heat, sear the roast on all sides until browned.
Place the seared roast on top of the vegetables in the slow cooker.
Pour the broth‑herb mixture over the meat and veggies.
Cover and cook on low for about 8 hours, until the beef is fork‑tender.
Remove the roast and shred or slice into large chunks.
Strain the cooking liquid into a saucepan, reserving the vegetables.
Stir together cornstarch and water to make a slurry; whisk into the liquid.
Bring to a boil, then simmer until the gravy thickens.
Arrange the beef and vegetables on a serving platter, pour gravy over top (and serve extra on the side).

Servings and timing

Servings: 6
Prep time: ~20 minutes
Cook time: ~8 hours
Total time: ~8 hours 20 minutes

Variations

Use sweet potatoes or turnips in place of (or in addition to) the regular potatoes for a different flavor profile.
Swap or mix herbs (e.g. add a bit of oregano, or substitute fresh herbs at the end).
For a richer gravy, you could finish with a bit of butter or a splash of red wine before serving.
If you don’t have a slow cooker, you could adapt it for a Dutch oven in the oven at low heat (e.g. ~150 °C / 300 °F) for several hours.
Add mushrooms or parsnips along with the other vegetables for extra depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm gently in the microwave or in a low oven until heated through.
If reheating in a pan, you can add a splash of broth or water to help the meat stay moist.

FAQs

What cut of beef is best for this pot roast?

Beef chuck roast is ideal — it has enough fat and connective tissue to break down over long cooking, giving you tenderness and flavor.

Can I cook this on HIGH instead of LOW?

You could, but it’s less ideal. Cooking on HIGH (for ~5–6 hours) may lead to drier meat, as the slow, gentle cooking is what helps it stay juicy.

Do I have to sear the meat first?

Yes — searing adds flavor through the Maillard reaction and helps the roast hold onto juices during cooking.

Can I skip straining the cooking liquid and thickening it for gravy?

You could, but the sauce might be thinner and less refined. Straining removes solids for a smooth gravy, and thickening gives richness and texture.

What do I do if my vegetables are getting too soft?

Make sure you cut them into large chunks so they don’t overcook. Also, you might place the roast below some vegetables so they aren’t overly exposed to heat.

Is this recipe freezer friendly?

You can freeze the cooked meat and vegetables (without the gravy) in a freezer‑safe container for up to 2–3 months. Thaw overnight in the fridge before reheating.

Can I use a different thickening agent than cornstarch?

Yes — you could use flour (make a roux), arrowroot, or a gluten‑free blend. Adjust the amounts accordingly.

How do I make it more flavorful?

Use high quality beef broth or stock, reduce sodium if needed. More herbs, garlic (fresh or powdered), or even a splash of wine can boost flavor.

Why did my gravy end up with lumps?

If the cornstarch slurry isn’t well whisked before adding, or if it’s stirred in too quickly, lumps can form. Always whisk slurry until smooth before combining, and whisk continually as it thickens.

Can I use fresh herbs instead of dried?

Yes — use approximately 3 times the amount of fresh herbs compared to dried. But add them later in cooking so they don’t lose flavor entirely.

Conclusion

This slow cooker pot roast delivers on comfort and flavor with minimal fuss. With simple ingredients, a little upfront searing, and a slow cook, you’ll end up with tender beef, perfectly cooked vegetables, and a deeply satisfying gravy. It’s a recipe that’s perfect for family dinners or a cozy weekend meal you can mostly leave to the slow cooker. Let me know if you’d like a version with different seasonings or adjusted for your preferences!

Slow Cooker Pot Roast

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This Slow Cooker Pot Roast is a comforting and hearty one-pot meal made with tender beef, vegetables, and a flavorful savory gravy. It’s the perfect easy dinner for busy days.

Author: Emily
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: 6 servings
Category: Main Course
Method: Slow Cooker
Cuisine: American
Diet: Gluten Free

Instructions

Season the chuck roast with salt and pepper on both sides.
In a large skillet, heat olive oil over medium-high heat and sear the roast until browned on all sides. This step adds extra flavor.
Place the potatoes, carrots, and onion in the bottom of the slow cooker. Place the seared roast on top of the vegetables.
Add minced garlic, beef broth, tomato paste, Worcestershire sauce, rosemary, and thyme over the roast and vegetables.
Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the meat is fork-tender.
Once cooked, remove the roast and vegetables from the slow cooker and keep warm.
To make the gravy, transfer the cooking liquid to a saucepan. Mix cornstarch with water and stir into the liquid. Simmer until thickened.
Serve the roast and vegetables with the gravy poured over the top.

Notes

Searing the meat adds deeper flavor but can be skipped for convenience.
Use baby potatoes or cut regular potatoes into large chunks to avoid overcooking.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 490
Sugar: 5g
Sodium: 670mg
Fat: 27g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 23g
Fiber: 4g
Protein: 39g
Cholesterol: 125mg