There’s nothing quite like coming home to the comforting aroma of a hearty pot roast simmering away in the slow cooker. This Best Pot Roast Crock Pot Recipe is everything you want in a cozy, homemade meal—tender, melt-in-your-mouth beef, perfectly cooked vegetables, and a rich, savory gravy that brings it all together. With just a little prep in the morning, your slow cooker does all the heavy lifting, making this the perfect low-effort, high-reward dinner for busy weekdays or relaxed Sundays.
This classic pot roast is made with simple, wholesome ingredients that come together in a way that feels like a warm hug on a plate. The beef is seared for extra flavor, then slow-cooked to perfection alongside onions, carrots, potatoes, and a flavorful broth seasoned with herbs and a touch of garlic. As everything cooks down together, the flavors deepen and the roast becomes fork-tender. Serve it straight from the pot, spooning that luscious gravy over everything for a meal that’s as satisfying as it is nostalgic.
Ingredients
For the Pot Roast:
3–4 lb chuck roast (well-marbled for tenderness)
Salt and black pepper to taste
2 tablespoons olive oil
1 large yellow onion, sliced
4 garlic cloves, minced
4 carrots, peeled and cut into chunks
1.5 lb baby potatoes or Yukon golds, halved if large
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
For the Gravy (optional but recommended):
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
Start by seasoning the chuck roast generously with salt and black pepper on all sides. Heat olive oil in a large skillet over medium-high heat and sear the roast for 3–4 minutes on each side until deeply browned. This step adds a ton of flavor to the finished dish, so don’t skip it if you have time.
Transfer the seared roast to the bottom of your slow cooker. Scatter the sliced onions, garlic, carrots, and potatoes around the beef. In a medium bowl, whisk together the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour the mixture over everything in the slow cooker.
Cover and cook on low for 8 hours, or until the roast is fork-tender and the vegetables are soft but not mushy. If you’re short on time, you can cook it on high for 4–5 hours, but the low-and-slow method yields the best texture and flavor.
Once the roast is done, carefully remove the meat and vegetables from the crock pot and set aside. For a simple gravy, whisk together the cornstarch and cold water in a small bowl, then stir the slurry into the remaining liquid in the slow cooker. Turn the heat to high (or transfer the liquid to a small saucepan) and simmer for a few minutes until thickened. Pour the gravy over the meat and vegetables before serving.
Notes
For extra richness, you can add a splash of red wine to the broth before cooking—about ½ cup does the trick. If you prefer a thicker gravy, double the cornstarch slurry. Some like to add mushrooms or celery to the veggie mix—feel free to customize based on what you love or have on hand. Leftovers are even better the next day and reheat beautifully, making this a great option for meal prep.
FAQs
Can I use a different cut of beef?
Chuck roast is ideal for slow cooking due to its marbling, but you can also use brisket or bottom round. Just make sure it’s a cut suitable for braising.
Do I have to sear the meat first?
Technically, no—but it’s highly recommended. Searing caramelizes the surface of the meat, enhancing the flavor and making the final dish taste more developed.
Can I make this ahead of time?
Yes! You can prep the entire dish the night before, store the insert in the fridge (if your slow cooker allows), and start it in the morning. You can also cook it fully, store in the fridge, and reheat on low for dinner the next day.
Can I freeze leftovers?
Absolutely. Let the roast and veggies cool completely, then store in an airtight container with some of the gravy. It’ll keep well in the freezer for up to 3 months.
Whether it’s a chilly evening, a lazy weekend, or just a day you need a little extra comfort, this Best Pot Roast Crock Pot Recipe delivers everything you crave in one big, hearty, delicious pot.
PrintBest Pot Roast Crock Pot Recipe
There’s nothing quite like coming home to the comforting aroma of a hearty pot roast simmering away in the slow cooker. This Best Pot Roast Crock Pot Recipe is everything you want in a cozy, homemade meal—tender, melt-in-your-mouth beef, perfectly cooked vegetables, and a rich, savory gravy that brings it all together. With just a little prep in the morning, your slow cooker does all the heavy lifting, making this the perfect low-effort, high-reward dinner for busy weekdays or relaxed Sundays.
- Prep Time: 2 hours 15 minutes
- Cook Time: 6 hours
- Total Time: 8 hours 15 minutes
Ingredients
For the Pot Roast:
3–4 lb chuck roast (well-marbled for tenderness)
Salt and black pepper to taste
2 tablespoons olive oil
1 large yellow onion, sliced
4 garlic cloves, minced
4 carrots, peeled and cut into chunks
1.5 lb baby potatoes or Yukon golds, halved if large
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
For the Gravy (optional but recommended):
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
Start by seasoning the chuck roast generously with salt and black pepper on all sides. Heat olive oil in a large skillet over medium-high heat and sear the roast for 3–4 minutes on each side until deeply browned. This step adds a ton of flavor to the finished dish, so don’t skip it if you have time.
Transfer the seared roast to the bottom of your slow cooker. Scatter the sliced onions, garlic, carrots, and potatoes around the beef. In a medium bowl, whisk together the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour the mixture over everything in the slow cooker.
Cover and cook on low for 8 hours, or until the roast is fork-tender and the vegetables are soft but not mushy. If you’re short on time, you can cook it on high for 4–5 hours, but the low-and-slow method yields the best texture and flavor.
Once the roast is done, carefully remove the meat and vegetables from the crock pot and set aside. For a simple gravy, whisk together the cornstarch and cold water in a small bowl, then stir the slurry into the remaining liquid in the slow cooker. Turn the heat to high (or transfer the liquid to a small saucepan) and simmer for a few minutes until thickened. Pour the gravy over the meat and vegetables before serving.
Notes
For extra richness, you can add a splash of red wine to the broth before cooking—about ½ cup does the trick. If you prefer a thicker gravy, double the cornstarch slurry. Some like to add mushrooms or celery to the veggie mix—feel free to customize based on what you love or have on hand. Leftovers are even better the next day and reheat beautifully, making this a great option for meal prep.