There’s nothing quite like coming home to the comforting aroma of a slow-cooked pot roast filling the kitchen. This Slow Cooker Pot Roast is a timeless classic—tender, juicy beef simmered all day with hearty vegetables and fragrant herbs in a rich, savory broth. It’s one of those cozy meals that feels like a warm hug, perfect for chilly evenings, weekend family dinners, or any time you’re craving something hearty and satisfying.
Chuck roast is the go-to cut for this recipe—it’s beautifully marbled, which means it turns meltingly tender after hours of slow cooking. Pair that with fork-tender potatoes, sweet carrots, and caramelized onions, and you’ve got a one-pot meal that’s just as comforting as it is flavorful. What makes this dish especially great is how little effort it requires. After a quick sear for maximum flavor, everything gets tossed into the slow cooker to do its thing. Eight hours later, dinner practically serves itself.
Ingredients
3–4 pounds chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 medium onion, chopped
4 cloves garlic, minced
4 large carrots, cut into thick chunks
1 pound baby potatoes (red or Yukon gold work great)
2 cups low-sodium beef broth
2 teaspoons dried thyme
2 teaspoons dried rosemary
Instructions
Start by seasoning the chuck roast generously on all sides with salt and pepper. In a large skillet over medium-high heat, sear the roast until a deep brown crust forms on all sides. This step adds depth and richness to the final dish, so don’t skip it.
While the roast is searing, chop your vegetables. Cut the onion into medium pieces, peel and slice the carrots into hearty chunks, and halve or leave the baby potatoes whole depending on their size.
Place the browned roast into the bottom of your slow cooker. Layer the chopped onions, carrots, and potatoes over and around the meat. Sprinkle the minced garlic, dried thyme, and rosemary over everything.
Pour the beef broth into the slow cooker, adding just enough to mostly cover the roast and veggies.
Cover with the lid and cook on low for 8 hours, or on high for about 4 hours, until the beef is fall-apart tender and the vegetables are perfectly cooked.
Once finished, you can serve the roast sliced or shredded, with the vegetables spooned alongside. Ladle over some of the cooking broth for extra flavor and moisture.
Notes
If you prefer a thicker gravy, you can transfer some of the cooking liquid to a saucepan, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), and simmer until it thickens. Pour over the pot roast just before serving.
Feel free to add a splash of red wine or Worcestershire sauce to the broth for extra richness. You can also toss in a bay leaf or two for more depth of flavor.
Leftovers keep beautifully and can be used in sandwiches, wraps, or reheated for easy lunches throughout the week.
FAQs
Can I use a different cut of beef?
Yes, while chuck roast is ideal due to its marbling and tenderness, other cuts like brisket or bottom round can be used. Just make sure they’re suited for long, slow cooking.
Do I need to sear the meat?
Technically no, but it adds a lot of flavor. The browning process caramelizes the meat’s surface, which enhances the depth of flavor in the finished dish.
Can I add other vegetables?
Absolutely. Parsnips, celery, mushrooms, or turnips can be added depending on your preference. Just make sure they’re cut into large chunks so they hold their shape during the long cooking time.
Can I prep this ahead of time?
Yes! You can prep all your ingredients the night before and store them in the fridge. In the morning, just dump everything into the slow cooker and let it cook while you go about your day.
What should I serve with pot roast?
This is a complete meal on its own, but it also pairs beautifully with crusty bread to soak up the juices or a simple green salad for a fresh contrast.
Slow Cooker Pot Roast
There’s nothing quite like coming home to the comforting aroma of a slow-cooked pot roast filling the kitchen. This Slow Cooker Pot Roast is a timeless classic—tender, juicy beef simmered all day with hearty vegetables and fragrant herbs in a rich, savory broth. It’s one of those cozy meals that feels like a warm hug, perfect for chilly evenings, weekend family dinners, or any time you’re craving something hearty and satisfying.
- Total Time: 8 hours 20 minutes
Ingredients
3–4 pounds chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 medium onion, chopped
4 cloves garlic, minced
4 large carrots, cut into thick chunks
1 pound baby potatoes (red or Yukon gold work great)
2 cups low-sodium beef broth
2 teaspoons dried thyme
2 teaspoons dried rosemary
Instructions
Start by seasoning the chuck roast generously on all sides with salt and pepper. In a large skillet over medium-high heat, sear the roast until a deep brown crust forms on all sides. This step adds depth and richness to the final dish, so don’t skip it.
While the roast is searing, chop your vegetables. Cut the onion into medium pieces, peel and slice the carrots into hearty chunks, and halve or leave the baby potatoes whole depending on their size.
Place the browned roast into the bottom of your slow cooker. Layer the chopped onions, carrots, and potatoes over and around the meat. Sprinkle the minced garlic, dried thyme, and rosemary over everything.
Pour the beef broth into the slow cooker, adding just enough to mostly cover the roast and veggies.
Cover with the lid and cook on low for 8 hours, or on high for about 4 hours, until the beef is fall-apart tender and the vegetables are perfectly cooked.
Notes
If you prefer a thicker gravy, you can transfer some of the cooking liquid to a saucepan, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), and simmer until it thickens. Pour over the pot roast just before serving.
Feel free to add a splash of red wine or Worcestershire sauce to the broth for extra richness. You can also toss in a bay leaf or two for more depth of flavor.
Leftovers keep beautifully and can be used in sandwiches, wraps, or reheated for easy lunches throughout the week.