Ultimate Slow Cooker Pot Roast

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Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!Ultimate Slow Cooker Pot Roast is a perfect weeknight meal you can make with little effort the morning of and you can even prep the night before. This pot roast recipe is a pared down version of a recipe I used to use and adapted to give to client’s who’s children were going off on their own.

They wanted easy recipes they could make that would remind them of the meals I had made for them. This dish delivers on that promise offering a warm, hearty, healthy meal with little cooking knowledge needed and even without searing the meat you’ll have a delicious meal!Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!The great thing about this Ultimate Slow Cooker Pot Roast is that the whole meal really is made in one place. We like to serve it with a side salad to add a fresh flavor to the meal but for wintery weather and busy weeknights this is pretty much the gold standard for us for delicious food!

You can add in other herbs and vegetables as you would like. We love playing with adding different root vegetables like turnips and parsnips, sometimes we add onion or sweet potatoes. In the fall we love different squash too. This dish can be adjusted to your favorite veggies with no problems!

Looking for more slow cooker recipes? They’re a favorite around here, here are just a few of them:

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

Some quick tips about this Ultimate Slow Cooker Pot Roast:

  • Browning the beef in a pan before adding it to the slow cooker is a step I would not skip if even remotely possible. That crust is delicious and you don’t want to miss it.
  • Seasoning – Yes it looks like a lot of salt, but you also have to remember you have 3 pounds of vegetables under the meat you are seasoning too.
  • The cornstarch finisher – To thicken the liquid you’ll need some cornstarch. I usually add this in the last hour of cooking but a quick saucepan heat-up of the liquids with cornstarch will take care of it for you in just a couple of minutes too. It is just one more dish to wash, haha.
  • Yukon Potatoes – I love the buttery texture of a yukon gold, you can alternately use russet potatoes here without any problems too.
  • If you have fresh thyme by all means use it, I just like how easy this recipe is and pantry friendly so I normally use dried thyme unless I already have fresh on hand.

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

 Tools Used in the Making of this Ultimate Slow Cooker Pot Roast:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Better Than Bouillon: I use this for most recipes where I call for broth (I have it in Chicken, Vegetable, Beef and Mushroom (I love this one for adding umami flavor to things). Its so easy to just add a spoonful to some water and it is just beef broth that has had the water cooked out of it.


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Ultimate Slow Cooker Pot Roast

  • Yield: 8 servings
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Course: Main Course
  • Cuisine: American
Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!


  • 4-5 pound chuck roast
  • 2 tablespoons canola oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon dried thyme
  • 1 pound carrots peeled and cut into 2" chunks
  • 2 pounds Yukon Gold potatoes peeled and cut into large chunks
  • 2 cloves garlic minced
  • 2 cups beef broth
  • 2 tablespoons corn starch
  • 2 tablespoons cold water
  • minced parsley optional, to garnish


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Season the chuck roast with the Kosher salt, pepper and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth).

  2. Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium high.

  3. Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.

  4. In your slow cooker add the carrots, potatoes and garlic.
  5. Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
  6. In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.

  7. Pour the gravy over the meat and garnish with parsley if desired.

Nutrition Information

Yield: 8 servings, Amount per serving: 542 calories, Calories: 542g, Carbohydrates: 21g, Protein: 47g, Fat: 29g, Saturated Fat: 11g, Cholesterol: 156mg, Sodium: 1039mg, Potassium: 1435mg, Fiber: 4g, Sugar: 2g, Vitamin A: 190g, Vitamin C: 20g, Calcium: 9.9g, Iron: 49.1g

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Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!


Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!
Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!
Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

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    1.   I made it this past Friday. I did add whole mushrooms and garden picked green beans about an hour before it was done.  I had it ready to serve by the time my wife got home from work. She loved it.

      1. Kudos on the mushrooms, I put in a can of mushrooms from the beginning to get the flavor into the broth, but as you did I added whole, fresh mushrooms about an hour before it was done. No leftovers that night.

  1. I love that this recipe contains all natural ingredients (i.e. no onion soup mix or cream of mushroom soup). I found your recipe on pinterest. I’m leaving this comment before actually eating it for dinner tonight…it’s in the slow cooker now for the next 6 hours on high. I used flour to brown the meat too. I have a cheaper cut of meat so that is why…not sure if it helps or not. Thank you for sharing this recipe.

  2. This looks perfect for Easter tomorrow. Is it possible to sear the meat and put the whole thing together tonight, refrigerate it, and then cook it tomorrow? I can’t imagine getting up at the crack of dawn to get this together before our early morning service. Thanks for your response!

    1. The thing is that it really isn’t safe to par cook meat like that. I hate to go all food safety police, but I am servsafe certified for my work as a private chef and it is a huge no-no.

      Per the USDA: No. The partial cooking of food ahead of time allows harmful bacteria to survive and multiply to the point that subsequent cooking cannot destroy them.

      I think it is still worth the ten mins in the morning though, get the oil in the pan nice and hot and give it just a few minutes on each side.

    2. You can always make it at 11pm and then leave it for 8 hours to be cooked in low and should be done when u get up. That’s what I plan to do.

  3. If I were to half the recipe, would you suggest I also half the time? Looks delicious, but I’m usually just cooking for two!

    1. Kristen, why not make the whole roast and use half for dinner and shred it the next day and use it for roast beef Au jus sandwiches the next day? That’s what I do since I only cook for two now also. Great, easy recipe Sabrina.

    1. So sorry I’m just seeing this!! Yes you can add red wine if you’d like instead of beef broth or do 1 cup of wine and 1 cup of broth. Just keep with it being 2 cups total. I hope you enjoyed it!

    1. I used a 6 qt slow cooker for this recipe. I put a link to the exact one I used up in the “Tools Used” section above if you’d like to check it out.

  4. Thank you for a great recipe. I made it pretty much the way you recommended. It turned out excellent. Everyone in my family loved it. Will plan to do it again. I might try the same recipe with lamb as well.

    Rating: 5
  5. I couldn’t sleep last night so I made this as a test. My husband & son just finished it! It’s 8:30 am! They’re asking me to start another before service this morning so my son has just gone to the grocery store to get another roast. I’m rating it 5 stars though I didn’t get to taste it. Lol. Thank you!

    Rating: 5
    1. Never too early for pot roast, haha! I am loving this. I’m so glad your family enjoyed it and hopefully you’re able to get a taste with this next one!!

    1. Yes, you can substitute with red potatoes. The flavor in yukon potatoes are a bit more buttering in taste but go ahead and use what you have on hand.

  6. Can you use red potatoes? Only asking because that’s what I have in my pantry. However, I’m not sure if they would “hold up” in the slow cooker?

    1. They will definitely hold their shape in the slow cooker but I just prefer the buttery taste of yukon potatoes. If that’s what you have on hand, go ahead and use it but know that the flavor in them in a little different.

      1. I made your pot roast last night according to the recipe, except I added celery, chopped parsley and a turnip. It was DELICIOUS, and my husband loved it. He said it was just what he wanted. Your mushroom-soup-free recipe is a keeper. Thank you.

        How do you adjust the Ina Garten recipe for the crockpot? If you make it, it must be good.

        1. I’m so glad you both enjoyed it!

          To adjust the Ina Garten recipe, you’ll want to use less liquids. Drain the tomatoes, use less stock and about 1/2 the wine.

  7. I just cooked this exactly as decribed. It came out awesome. Meat was tender. I tried to do the cornstarch in the crockpot, but it did not thicken.  At the end, I redid the cornstach and juices from the crockpot on the stove. Worked well. We sautéed Snap Peas and served buffet style. Cut the meat thick, an inch thick or more. Cut by pressing thru not sawing. Next time, I will add 1 Tablespoon of 21 Spice Salute from Trader Joes to the gravy. Will make it pop more!Thanks for sharing the recipe!George

    Rating: 5
  8. I made this today for a total of 8 hours on low in the slow cooker. I added a cup or so of water to better cover the roast bc half of it was sticking above the broth and I wanted it to be super moist. When I picked it up with tongs after the 8 hours, the meat was shredding off itself. It’s sooo delicious! Thank you for this great recipe! Do you have more suggestions for low carb or some favorites you can recommend? Thank you!

    Rating: 5
  9. This is in my crock pot right now.  I followed your recipe exactly (I even seared the meat and I often skip this step when using the slow cooker).  I did get a bit concerned when I saw soup listed in instructions number 1.  I hope I’ve done it right by not adding any.

    1. Oh no, I’m not sure how that soup part was added in. The only liquid you are adding is the beef broth. Hope you enjoyed it!

  10. This recipe was exactly what I was looking for. Thank you! I used a beautiful cross rib roast from my local butcher and browned an onion after the meat, since I like the flavor. I highly recommend using fresh thyme as well. Don’t hesitate to try this recipe, it will become a family favorite! Making it for the second time today and made sure to save it for the future. 

    Rating: 5
      1. Made this on an exceptionally cold winter day watching the Football playoffs. It was delish. Also cooked biscuits. Easy and delicious will definitely make again.

  11. Hey, trying out your recipe now! So far it’s smelling delicious, I do have one concern though. I’m using an 8lb roast so I doubled the beef stock (4 cups), should I add water to the stock so it won’t be too salty?

    Rating: 5
    1. I’m not even sure you could even fit 4 more cups of beef stock in after that big of a roast is in the slow cooker, haha! How did it all turn out?

  12. My mom just loved the recipe,she loved watching my twin brother and I fix dinner while she was tied up !

    Rating: 5
  13. Added every vegetable I liked to this mushrooms, onions, corn, broccoli, cauliflower, parsley, diced tomatoes, peas, beans, and turnips and it was Momma Mia delicious. Made with beef flavored” better than bullion”and 2 cups beef broth the 2nd time and never tasted a better gravy since my grandmother was around to cook. AMAZING!

    1. I’ve never tested it before but if that’s the flavor profile you’re going for, I don’t see why it wouldn’t work. Enjoy!!

  14. I tried the recipe, and it turned out great! Though I found that only 2 cups liquid was not nearly enough for my crockpot. The two cups barely covered the veggie bed the roast was sitting on. The roast was not touching the broth at all. I ended up adding the whole box of beef broth.

    1. This was my question. I just left my house but I’m still nervous that there’s not enough of the liquid I read that the roast will release liquids on its own but the liquid that I put in hardly covered the vegetables let alone the roast. Will I be coming home to a dry roast?

      1st time using a slow cooker

  15. I am a fresh adult and I hosted my family for dinner for the very first time. I was so nervous about cooking for them but they all absolutely loved this recipe! Thanks for making me look good!

    Rating: 5
  16. I made this today as written and it turned out great! Straight away I turned it into Sheppard’s Pie and it was awesome! Just shredded the beef, mashed the potatoes, made the gravy as written, and added some steamed broccoli. Then baked at 350 for 25 min. Yum!

  17. I’m planning to make this today but I’m not going to be home to add the cornstarch. Do I really need the cornstarch in it?
    Thank you

    1. It needs it to thicken the sauce but when you’re ready to eat, just heat-up the liquids in a saucepan with cornstarch for a couple of minutes instead.

    1. I’ve never tested adding a can of cream of mushroom soup but if that’s the flavor you like, I say go for it.

  18. We made this recipe for St Patrick’s day yesterday. I used a 4ish lb rump roast instead of chuck and added a yellow onion to the vegetable mixture. After 6.5 hours on high, dinner was served! This truly makes 8 servings in our home.  Next time I’lltry the saucepan method for the sauce. Gravy thickened well overnight though, so I imagine leftovers will be even better. Thanks!

  19. I’m planning to cook this for Easter, what’s your recommendation for cooking it in a Dutch oven, temperature and cooking time please? 

  20. I can’t see my comment anymore! too bad I was looking forward to cooking this. I was wondering what the recommended times for a Dutch Oven and oven baking time and Temperature.

    1. I’m not sure what happened to your original comment but to answer you question, I would recommend cooking it for 3-4 hours at 325 degrees. Hope this helps and that you enjoy it!

  21. Have it in my crockpot now. Followed the recipe and the roast is sitting on top of the vegetables and I wonder if it will be dry? Should I add anything?

    1. The roast will cook down and release more liquid in addition to the broth that you put in as well. I hope you enjoyed it!

    1. I prefer Yukon gold but if you have red potatoes, you can use them instead. You’re going to want to have you veggies on the bottom and place your meat on top when it’s in the slow cooker. The meat will render down while cooking and you want the veggies on the bottom to soak in all that goodness. Hope this helps!

    1. You made my day! Anytime I can get the little ones to enjoy something I feel like I have won the lottery! Thanks for coming back to let me know!

  22. Hands down the best pot roast I’ve ever made! Use eye if round and mini Yukon Gold potatoes, unpeeled. My kids ooooogled the heck out of this!

    Rating: 5
  23. This may be a dumb question, I’ve never cooked pot roast. Do I begin with a frozen or defrosted roast? It’s currently frozen. 

      1. I did, and it was amazing!! I came back to find this recipe again today, saw my comment and realized it hasn’t been even 3 weeks since I made it the first time. Fantastic and easy recipe, thank you!

  24. This sounds wonderful.  Could you tell me the conversion of time if i were to cook this  in a multi cooker /insta-pot?

    1. I haven’t tested it using one so I’m not comfortable giving a recommendation. You might be able to find a recipe online using similar ingredients and following their suggestion.

  25. I want to make this sometime this week but I am not a huge fan of thyme. Is it ok to omit or is there another herb I can use as a substitute? Thanks?

  26. I made this for dinner tonight. It turned out very well and it was so easy! The meat was so tender. I have tried other recipes that we’re also good but they we’re so time consuming. The point of a slow cooker is to make things easier! Also I’ve found that for my crockpot it’s best for me to put the vegetables on top otherwise they turn mushy when placed on the bottom. With the veggies on top everything turned out perfect.

    Rating: 5
  27. Hi, I’m new to crock pot. Making this roast  Tmw am but curious about the timing. Does it come out more tender on low 8 hour setting or is putting it on high 5-6 hour setting give the same tenderness? 

    Rating: 5
  28. Hi ,I would like to add celery, onion and fresh mushrooms  with the carrots and potatoes that  you have listed on your recipe , how much of these extra veggies to the crockpot do i add and when should i add these extra veggies to the crockpot …. and do i need to add more of broth or add anything else for seasonings that you have listed on your recipe
    I would like to make this for dinner tonight

    1. I’m so glad you love all the suggestions but you’re going to need to make sure not to overcrowd your slow cooker. You really need room for the meat to release liquids. My recommendation is to use less of each veggie if you’d like to use them all. You’ll only want about 3 pounds total of veggies in with the pot roast at the same time.

  29. hi i sent you a question this morning i sent it twice, it seemed to have dropped off
    just wondering if you got those because i havent gotten a reply yet

    1. Oh no, I don’t see any other question or comment from you. I’m not sure if it got spammed by accident. Do you mind resending?

  30. Is it possible to substitute the beef broth for something else? I just don’t have any on hand and can’t make it to the store before I need to make this. I see someone tried chicken broth but she didn’t report back in how it turned out. 

    1. I’ve never tested it but I would think you can use chicken broth if that’s all you have on hand. If you decide to try, let us know what you though.

  31. I used a 2.5# roast so I halved the veggies and broth as well. But now I’m super nervous because the broth is only covering part the veggies and none of the roast. Will the meat be dry? Will it cook?? I’m making this for the first time for Father’s Day and I’m pretty new to crock pot cooking… probably not the smartest idea but it looked so good and didn’t use any powders or soup mix. 
    Someone tell me Father’s Day isn’t  ruined !!! 

  32. I made this and it was great! A few things that I tweaked: added an extra cup of beef broth. In retrospect I should have stuck with 2 cups. I put way more kosher salt on the roast before I seared it and I added a chopped up onion. I skimmed A lot of the fat off the top when it was done cooking and before serving.  I also made a roux and gravy with the leftover beef broth that I had & added it to the pot to thicken up the sauce.Overall it was good and I would repeat

    Rating: 5
  33. Going to try this one. Looks great. Two questions…first…what do you think of putting the meat on the bottom and the veggies on top? Second…if the meat is on top, how much of the meat should be covered by liquid?

    1. You want the vegetables on the bottom so they cook all the way through and absorb all the goodness that is coming from the meat. Don’t be afraid of how much it covers because using the 2 cups of broth will be enough. The meat will render down and release liquid during the cooking process. Trust me, it’s amazing!

  34. I am looking for as  many healthy crockpots recipes that will last at least a week or more….I am a leftover queen!!!

  35. We are currently trying this recipe in our crockpot right now. It smells heavenly!!! Can’t wait to eat; just waiting on our daughter, who is joining us for dinner

  36. Made this tonight for my family .. everyone loved it! I did not eat it myself so I am trusting my husband isn’t steering me wrong. I would agree with the recipes author that searing is non negotiable based on how the meat looked when done and how quickly the seared pieces went. The only thing I might add the next time I make this is some Vidalia onions!

    Rating: 5
    1. The broth doesn’t fully cover the meat. You really don’t want to overcrowd your slow cooker because the meat needs room to cook down and release liquids. I’m hoping it turned out ok for you…..What size slow cooker did you use?

  37. Hi I’m making this for the first time today! I have fresh thyme but do I mince the leaves or put it on the roast whole leaved?

    Thanks for your help! Can’t wait to eat this

  38. I’m making this tomorrow for dinner. I’m curious about the choice given for cooking
    the roast, though. I’d like to know your personal choice of time. Low and longer or, High and shorter time in the “pool?” How do you cook this recipe?

    I’ve been cooking for most of my life with ovens and Dutch ovens so, I’m not that familiar with the slow cooker technique.
    I plan to check back after gran-kiddo’s and adults bite into it. Of course, we have one picky eater!

  39. I made this last night was nice and easy, and tasted wonderful, I have just found your site, looking forward to trying more recipes

  40. Made this tonight for the first time–absolutely amazing! I added low sodium cream of mushroom soup and onions and it was so yummy! Definitely will make this again!

    Rating: 5
  41. This makes a tender roast , very flavorful, and an easy dinner when I don’t want to spend time in the kitchen. We loved it!

    Rating: 5
  42. Made this last night and had for lunch before work this morning, absolutely amazing! Will be making it again 🙂

    Rating: 5
  43. I plan on making this tonight. I have celery and green onions but I’m not sure how much to add or when. And since I’m adding more things to be cooked do I need more of anything else? My daughter is a little bit of a picky eater. She won’t like the celery but I do. Any help from anyone is welcomed

    1. So sorry I’m just now seeing this. The main thing to concern yourself with is to not overcrowd the slow cooker. I would suggest trying to stay around only using about 3 pounds of vegetables total (using whatever combination your family likes). I hope it turned out well and everyone, including your daughter, loved it!

  44. Hi, made this roast and it came out okay. It tasted really bland and adding more salt/ pepper at the end really didn’t change that. I cooked for 8 hrs on low and the meat needed more time than the veggies so I had to remove them before they became mush. I added the cornstarch as suggested during cooking and it did nothing so I tweaked the gravy on its own after the meat finally tenderized enough to eat. All in all not terrible but I won’t be using this recipe again as it just wasn’t for me.

  45. its cooking as i am writing this comment. cant wait to taste it it looks delicious.i had to convert the measurements from metric to imperial since i live in australia. but besides that it was very easy to prepare.

    Rating: 5
    1. in reply to my post earlier…….honestly it was bloody delicious the meat was so tender it fell apart in my mouth and the vegies were also delicious. will be cooking it again.

  46. Very good and simple. Loved using fresh ingredients. My hubby and son inhaled it happily and asked when we could have again.

    Rating: 5
  47. Parents have always made pot roast when I was a kid and never liked it. Always had to put ketchup or ranch or something for flavor. Tried this to see if i could find a way to make it better. This is by far the best pot roast I’ve EVER had. I followed each step and everything came out perfect! When I want pot roast now, I will come here and follow this recipe!

    Rating: 5
  48. This is exactly the post roast I’m looking for! Gonna make it, but I have one question. If cooking for someone with a corn allergy, can I sub the same amount of all-purpose flour for the cornstarch? Thank you in advance.

  49. I’ve got it rolling on high (planning on 5hrs). I’m nervous that the meat is atop the veggies, and touching no liquid. Will it dry out? Thank you!

  50. Making this right now, smells SO GOOD. I did make a few changes/additions: we don’t eat white potatoes so subbed in parsnips (which are heavenly), added in a couple celery stalks and one diced onion, and last, substituted one cup of the beef broth for red wine (we go lower on salt also). My excuses to the author/chef of this recipe, but I think the basic recipe will allow changes for preferences. Can’t wait to eat it tonight! Giving 5 stars for clarity of instructions and ease of recipe, aroma, and helpful comments by the author/chef of the recipe which helped me deviate.

    Rating: 5
  51. This was excellent! I didn’t have time to brown the meat before I started the slow cooker & it was still delicious. My only issue was that the liquid didn’t thicken & my bunch was starving so I didn’t take the time to transfer it to a saucepan to thicken it. ? Everyone loved it – quite an accomplishment around this house! Thanks, Sabrina!

    Rating: 5
  52. This pot roast is excellent…from the ease of preparation to end result of compliments for a great dinner. I sauted fresh mushrooms and added them to the gravy with a little white wine…yum.