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.

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 Pot Roast

Recipe

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Ultimate Slow Cooker Pot Roast

4.97 from 134 votes
  • Yield: 8 servings
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder
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!

Ingredients

  • 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

Instructions

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: 9500g, Vitamin C: 16.5g, Calcium: 99g, Iron: 8.8g

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Keywords: beef roast, chuck roast, pot roast, 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!

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Beef Recipes Dinner Recipes Main Course Meat & Seafood Most Popular Recipe Slow Cooker Recipes

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Comments

  1. I made this exactly as the recipe states…I used a 5 pound chuck roast and cooked on high 5 hours and it’s rock hard (making it as I type). I don’t know if I need to cook it longer? Or is it tough because I cooked on high?

    1. Update: it was because it needed to cook longer! After about 5 hours on high, I turned it to low and cooked it for another 3.5-4 hours and it was perfect! I think it took so long, because my roast was so big. Thank you for the recipe!

    1. Your gravy won’t be thick but you can try using a flour slurry instead. Mix flour with water in equal parts and add a bit at a time until you get the consistency you like. Hope this helps!

  2. What timing would you use in an instant pot? Had to take my son to the doctor so didn’t start the slow cooker in time but I have everything I need to make this.

  3. Ok. So made this and it was awesome. Family wants to make again. Gravy was perfect. Added lima beans and corn on the cob that i cut into chunks. Definitely a keeper.. Ty so much for the recipe.

  4. This recipe is amazing did everything step by step and came out delicious.
    My husband didn’t stop eating it and even set some apart for lunch the next day. Thank you very much!!(:

  5. I need to make enough for a big group, and the only size of roasts available were 2-2.5 pounds. Could i put 2 slabs of meat (each around 2-2.5 pounds) in the slow cooker? And cook on low for 9-ish hours?

      1. Quite good! Had family dropping by on their way through town, so easy and delicious meal ready after work when they arrived. “Gravy” baffled me as it didn’t work in the crock pot, so I moved it to a saucepan as directed. Flavor not great so we enjoyed without.

        I think the thing different from my usual is that the roast went on tops of veggies. Big improvement.

    1. Loved this recipe when I made it in my crockpot, just got an Instant Pot and wanted to try it in there. Any idea how the recipe would change?

      1. So glad you liked it! For the Instant Pot, I have instructions on my Classic Pot Roast Recipe but I’ll include them here too:

        How to Make Pressure Cooker Pot Roast (Instant Pot):

        Start by seasoning the meat with salt, pepper and thyme.
        Peel and cut up your potatoes, carrots and garlic cloves and put them into your slow cooker.
        Set your pressure cooker to sauté and heat up your vegetable oil.
        Once it’s hot, sauté the roast in it until it is deeply brown on both sides, and then add in your vegetables
        Pour in the beef broth, put on the lid, and set it to cook on high pressure for 60-80 minutes (60 for 3 pound roast, 80 for 5 pound roast).
        Release pressure naturally for ten minutes then remove lid and serve.

  6. Great recipe! I’ve decided to add sweet potatoes. How long should I leave in or put them in so that they won’t turn mushy?

  7. Thank you so much for sharing. As a busy mom, my daughter and I are always looking for quick prep meals. This is amazing! Thanks again!

  8. I am making a 2.5 lb pot roast (but it looks HUGE) on high in the crockpot. How long should I cook it for in order to make it really tender?

  9. I used Johnny’s French Dip Au Jus. Used 3 water to 1 ratio. For spices I used 3 Tbs of Italian spice, and added 2 Onions. The Chuck was cut to 2 to 3 in squares and tenderized using Adolph’s. Salt can be used. Washed off the tenderizer, and seared in oil for 2 min on each of as many sides possible. Put a little more ground pepper also. That is my preference. Great starting recipe.

  10. i usually do not write reviews but this recipe was phenomenal both my kids asked for seconds. I did a few things differently, added two stalks of celery and also added a bit more salt and pepper +a beef bouillon. I left it in the slow cooker for 12 hours. This was literally the best. Thank you.

  11. I just found your recipe upon googling 5 star slow cooker pot roast. I have my own recipe but was just looking for cook times and any possible secret ingredients that I may not have thought about. Seems as though we have the same taste! I do mine almost exactly the same..sometimes I sear it in a pan just like you and then I’ll deglaze the pan with a little bit of Marsala or red wine but still use the better than bouillon mixed with the Marsala wine or red wine as my liquid in the crock pot! I also like sometimes to sear it on the grill on very high heat to blacken the outside..sooo good! We do this recipe to make sandwiches and eliminate the vegetables..people go crazy for it and have had NUMEROUS friends and family members ask for my recipe! Dinner is on! You go girl ??

    1. I’m so sorry that it didn’t turn out. 🙁 I’ve never had that result in the many, many times I’ve made it. If you want to troubleshoot, feel free to send an email at contact @ dinnerthendessert . com

        1. Same. If he actually followed directions, the result would’ve been incredible. This is my favorite roast recipe out there. Thanks for giving us this, Sabrina!

      1. This was so easy, smells great and tastes amazing! Thank you for taking the time to share so that I could give my German family a taste of my American home. I topped this over kale. It was delicious.

  12. Thank you! This is how I make it just needed to make sure I was doing times and everything correct! Perfect! Now to wait….