Ultimate Slow Cooker Pot Roast

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

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Ultimate Slow Cooker Pot Roast

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!
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

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

  • 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).
  • Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium high.
  • 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.
  • In your slow cooker add the carrots, potatoes and garlic.
  • 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.
  • 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.
  • Pour the gravy over the meat and garnish with parsley if desired.

Nutrition

Calories: 542kcal | Carbohydrates: 21g | Protein: 47g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 1039mg | Potassium: 1435mg | Fiber: 4g | Sugar: 2g | Vitamin A: 9500IU | Vitamin C: 16.5mg | Calcium: 99mg | Iron: 8.8mg
Keyword: beef roast, chuck roast, pot roast, Ultimate Slow Cooker Pot Roast

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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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.

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Comments

  1. I just put this in the crockpot but the liquid did not cover the meat will it cook right or do I need to add more liquid?

    1. @Lisa, I was actually wondering the same thing. The liquid just barely covers the veggies, doesn’t cover any of my roast and I’m using a smaller one than the recipe calls for. (3-4lbs) I hope it cooks properly sitting on top of the veggies and broth! (I just started it for an overnight cook). Fingers crossed!

  2. Made this and it was great!! I added onion and tripled the garlic. I started it a bit late in the day so wasn’t able to do a full 8 hours, but I did 6 hours on low and an hour on high at the end and it came out very tender and tasty!

  3. Fabulous pot roast!!! Great tip on making the gravy with the corn starch. The gravy turned out wonderful as well

  4. Only thing I did different is I added potatoes later towards end so they wouldn’t get mushy. I didn’t use tyme I use an Everglade seasoning. Also added mushrooms.

  5. Wonderful! Breaking in my new slow cooker, and this recipe is a winner. I added a bay leaf and some tomato paste. Didn’t have enough carrots, so added a couple wedges of cabbage and onion. Served it with horseradish on the side. SO Good and can’t wait for leftovers tonight. There are no clunker recipes on this website!

    1. I’ve made this recipe twice now. Both times it came out so tough I had to use scissors to cut the beef. I used heat quality, fresh chuck roast each time. I browned in the pan as directed. Placed it on top of my veggies in the cooker, covered in with the broth and within 3 hours on LOW I couldn’t cut into it.

      1. Standard for cook time at the low setting is 8-10 hours. At 3 hours the meat might be cooked, but it will not be tender.

      2. Well, I wonder why it was so tough… Considering it was cooked for 3 hours. I followed this recipe exactly last week and did 8 hours on low, perfectly tender…

        1. If you cook it on low for 3 hours you definitely won’t be able to cut it. Standard is 4-5 hours on high and 8-10 on low.

          You are not cooking the meat long enough is the problem. I hope this helps

      3. If you cook it on low for 3 hours you definitely won’t be able to cut it. Standard is 4-5 hours on high and 8-10 on low.

        You are not cooking the meat long enough is the problem. I hope this helps

      4. Tina, as long as your note isn’t a typo, did you really try to cut into the roast at 3 hours on low? That could be your problem right there. This recipe calls for (as well as most for roasts) for 8 HOURS ON LOW.

      5. It needs to be cooked ALOT longer than just 3 hours on low . It needs 6hrs+ on high heat… on Low it needs atleas5 8-10hrs

      6. Thought I might need to tell you that the recipe calls for 5-6 hrs on high or 8-10 hrs on low in the slow cooker and since you only cooked it for 3 hrs that’s why your roast was tough… lol You know since I’m sure you didn’t get the 300 other replies with the same response. ?

      7. Thought I might need to tell you that the recipe calls for 5-6 hrs on high or 8-10 hrs on low in the slow cooker and since you only cooked it for 3 hrs that’s why your roast was tough… lol You know since I’m sure you didn’t get the 300 other replies with the same response. ?

      8. Thought I might need to tell you that the recipe calls for 5-6 hrs on high or 8-10 hrs on low in the slow cooker and since you only cooked it for 3 hrs that’s why your roast was tough… lol You know since I’m sure you didn’t get the 300 other replies with the same response. ?

      9. Thought I might need to tell you that the recipe calls for 5-6 hrs on high or 8-10 hrs on low in the slow cooker and since you only cooked it for 3 hrs that’s why your roast was tough… lol You know, since I’m sure, you didn’t get the 300 other replies with the same response. I’m always willing to help! ?

      10. Thought I might need to tell you that the recipe calls for 5-6 hrs on high or 8-10 hrs on low in the slow cooker and since you only cooked it for 3 hrs that’s why your roast was tough… lol You know, since I’m sure, you didn’t get the 300 other replies with the same response. I’m always willing to help! ?

      11. Thought I might need to tell you that the recipe calls for 5-6 hrs on high or 8-10 hrs on low in the slow cooker and since you only cooked it for 3 hrs that’s why your roast was tough… lol You know, since I’m sure, you didn’t get the 300 other replies with the same response. I’m always willing to help! ?

  6. Excellent. Substitute a can / bottle of strong beer ipa or similar for one cup of bouillon for even more flavor. Also cuts down salt.

  7. I made this Recipes ultimate slow cooker pot roast.
    And it came out really tough.
    I’m really not happy with this Recipe.
    I don’t know if I used the wrong size slow cooker.
    With this Recipe I used a 6qt cooker.

  8. I’ve made this many times. I always thicken the gravy separately on the stove. I add a touch more water and a bay leaf when I do and it changed the flavor quite a bit. Excellent recipe as is, but I recommend trying it with a bay leaf, also.

    1. I made this Recipes ultimate slow cooker pot roast.
      And it came out really tough.
      I’m really not happy with this Recipe.
      I don’t know if I used the wrong size slow cooker.
      With this Recipe I used a 6qt cooker.

  9. I cannot thank you enough for this wonderful recipe!!!!
    Turns out perfect every time. I wouldn’t change a thing.

  10. Can I do all the prep and then refrigerate it overnight before actually cooking? (Meat browned and all ingredients other than starch in the crockpot.)

  11. Sadly made this last night and completely ruined my meat – DON’T cook this recipe in a crockpot on high. Meat is super rubbery and tough.

      1. Making this today-I know slow cooking is best on low-but an short on time. Will I ruin it cooking on high?

        1. I’ve made this many times. I always thicken the gravy separately on the stove. I add a touch more water and a bay leaf when I do and it changed the flavor quite a bit. I’ve envied guests over for dinner and have had several REQUEST I make this. Excellent recipe as is, but I recommend trying it with a bay leaf, also.

        2. Don’t cook it on high. It will end up ruining your beef and making it really tough. The whole entire point of the tenderizing is low and slow with tough cuts of meat. And depending on your crockpot, it may take a lot less time in the end. Mine runs really hot so it’s just knowing your crockpot and keeping it covered without peeking. If you want it to cook evenly and less time, use a dish towel between your crockpot and lid and that can really help with time too. ?

  12. This turned out awesome! It was even better the second day! I had to brown the meat in a skillet because my slow cooker wouldn’t get hot enough but other than that I followed the recipe to the T. Thank you so much for sharing.

  13. Growing up is Minnesota a slow cooker was always going with something. This recipe is pretty much exactly like my Moms.
    With a few additions way more garlic (I can’t help it) and my Moms secret: dry onion soup mix makes it PERFECT I also add a little braggs liquid aminos and balsamic. Also my kiddo is not a gravy fan so when it’s ready I take a cup of the liquid and whisk a little cornstarch in and simmer it in a pan for a separate gravy stash 🙂

    1. Occasional guy cooker here. I halfway up a pot roast, threw this together, and it’s OMGosh delicious. Half on high. Half on low.
      So easy a guy could. Lol

    1. Does seem like there’s enough water or broth in it should it be covering all the potatoes and carrots, should the liquid be touching the meat or not?

  14. I didn’t use the salt because I’m trying to cut back and I added half of an onion. This recipe is amazing. Thank you for sharing with the world

  15. Could you freeze leftovers to eat at another time?
    How long do you think the leftovers would keep in the fridge?
    Thank you in advanced!

  16. I only change it a little by adding an onion and Worcestershire . A dollop of marinara. My fiancé loved it and said it was the best. Thank you love onions

    1. It’s very simple prep so I did that the night before. Im a little short on time so Im cooking it for an hour on high then reducing to 5 on low slow cooker. I’ll give an update….

  17. This is the third time using this recipe. I use the exact recipe each time because my family loves it! I wish I would have found it sooner. It is so easy and the seasoning is perfect!

  18. I made this using beef broth and it was not good. I’m going to try using bullion next time and give it another try.

      1. Occasional guy cooker here. I halfway up a pot roast, threw this together, and it’s OMGosh delicious. Half on high. Half on low.
        So easy a guy could. Lol

  19. Great recipe!
    Made it once and it was out of this world delicious.
    Made it the second time for our New Years dinner and it sucked!
    I believe it was because the pot Roast was a horrible piece of meat!
    Tough in some spots, pure fat in others and just ok otherwise.
    The vegetables were exactly perfectly done so, if I had cooked the meat longer, the veggies would have been mush.
    Is there such a thing as just a horrible piece of meat?
    Suggestions welcome!

    1. This is long after your original comment, but cut of meat can TOTALLY make or break your pot roast. Picking a boneless chuck roast where the fat is evenly distributed and there is good marbling will help a lot.

  20. I was not a fan of this recipe to say the least. There was way too little seasoning and the meat didn’t fall apart the way a pot roast should. I followed the recipe to a T but I won’t be making it again. The roast was very bland. I’ve never seen a recipe for a roast without onion or worcestershire sauce. I lost my original recipe for pot roast but this will not be my replacement.

    1. It literally says in the description:

      “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!”

      I’ve been making this dish for 5 years and still come back to this recipe every winter. I modify it however I like, and most times it’s slightly different but it always tastes exceptional. Reader beware The 1 star review here isn’t justified.

  21. If using fresh thyme instead of dried thyme, how much should I use and do I use as a rub or just put on top of meat?

  22. This was delicious!! My son took all the leftoversfor work the next day! This will be my go-to roast recipe from here on out! ThankS

  23. Love this recipe. I’ve used this as a go-to since I discovered it. The meat is always tender and flavorful, and the veg are not overdone, but rather carmelized and rich. This recipe is an amazing base that you can customize. For example, sometimes I add a tablespoon or two of tomato paste or add some bay leaves. Leftovers are great as shredded beef barbecue, but usually if there is enough gravy left, my family wants a repeat of the original meal. Thanks so much for the inspiration Sabrina!

  24. I think this is a great base recipe. When I was learning to cook, I would follow this almost exactly and everything was delicious. There’s always ways to add vegetables and tweak things to your own tastes and I have done that as I’ve gotten better at cooking. Overall it’s a great recipe!!

  25. My comment is not on the recipe itself, although it is delicious!! When I originally looked at the name “Dinner, Then Dessert” I thought I would get to kill two birds with one stone…a dinner and a dessert recipe or at least suggestions. Have you considered linking a dessert to go with the dinner recipe? Yes, I can come up with a dessert to go with it but sometimes there are suggestions or recipes that I hadn’t considered. Just a thought.

    1. I have started thinking about doing that. We publish one dinner and one dessert each weekday so that’s our “theme”

  26. The meat and vegetables were very tender, However, the dish lacked flavor. It needs alot more seasoning than what the recipe suggests. I removed the meat and veggies from the pan and transferred the drippings to a saucepan. I thickened the drippings separately per the recipe suggestion. I then seasoned the drippings with worcestershire sauce, kosher salt, fresh ground pepper, sliced onions, and garlic powder. I cooked the drippings for another 110-15 minutes and reintroduce the vegetables and meat.

  27. i thought boullion was real salty. i used low sodium beef broth. what about adding onions? red wine? how much wine?

    1. Just a heads up, adding your potatoes and veggies at the start will result in mush. Add the about half way. 8-10 hours will destroy them.

      1. Yes I was surprised they were added with the meat right after searing, I will add them about half way through as I usually do ?

  28. Made this yesterday. It was wonderful! Very straightforward and simple recipe. At the end of the cooking, I did add whole cremini mushrooms and frozen green peas. Serve this pot roast with slices of hot crusty French bread.

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