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. My go to recipe used to be adding a couple of commercially processed items to the roast and veggies – and that was fine. But one day I needed to find a gluten free pot roast recipe when I found this. Oh my word!! This is so delicious!! Searing is the key!! This is the best pot roast I’ve ever had, and several friends who I have shared this with agree!

  2. This cooking on my counter right now and smells amazing! I added onions to the veg and used an extra clove of garlic (family taste) and mixed my cornstarch with cold beef stock instead of water. More layers of flavor! Otherwise made it just as written. Can’t wait!

  3. This cooking on my counter right now and smells amazing! I added onions to the veg and used an extra clove of garlic (family taste) otherwise made it just as written. Can’t wait!

  4. Do I need enough broth so the roast is sitting in some? Right now only the potatoes and carrots are in the broth.

    1. Hello Jess, I’m sure the required amount should be enough for everything. It could also be a personal preference if you want more broth.

  5. Amazing recipe – I swapped squash for the carrots (not a fan) and everything was delicious. Agree with the others that the searing is key. Meat was tender and tasty. Will definitely use this recipe for every roast.

  6. 8/23/21

    HI Sabrina

    first time cooking a roast beef, have one hand, thank GOD I have that, have a crock pot with different types of menus, do I cook the roast beef on meats/stew or slow cook and hit the button several times.

  7. Incredibly good. It’s the only pot roast our family has made. We’ve done it at least a dozen times over the last couple of years. I tend to add more broth to make more gravy and always wing the seasonings. Worth every bit of extra time you get back in your day because it’s so convenient. Just don’t skip the searing!

  8. I made this according to your directions except (since I didn’t have beef broth on hand) I used ‘Better Than Bouillon’ vegetable paste instead. It turned out absolutely wonderful – very flavorful and break apart tender. My husband loved it so much he enjoyed a healthy second helping. An added bonus was that it was so quick and easy to put together; once in the crockpot it took care of itself!
    Leftover meat was shredded; along with its gravy it will be used to top garlic mashed potatoes and served with a side of seared green beans and possibly a salad – providing us with a second delicious meal. Thank you for this recipe. We will be using it again and again.

  9. Great recipe. I highly recommend not skipping the browning step. It really makes a difference in the taste.

    And, if you’re going to brown the meat and dirty a pan anyway, you can take this one step further. After browning, take the meat out of the pan and deglaze with some of the broth to recover the flavor left behind in the pan. As a bonus, the pan will be easier to clean.

  10. Love recipes that are simple and delicious! This pot roast recipe was a winner! I just love the ease of cooking this crock pot recipe then sitting down and enjoying the fruits of my labor or lack of it. A little slicing, a little dicing, a little spicing and it was done. So nice and yummy too! Great comfort food even on a hot Arizona day! It’s nutritious, it’s delicious and it’s easy! Great combination!!! My husband loved it!!!

  11. I could not see what slow cooker you recommended. I have an insta pot that I find unsuitable as a slow cooker so I will make the purchase.

  12. I made this yesterday. It turned out magnificent.The meat fell apart . No need for knives.Fantastic gravy came form it as well. It’s a keeper!

  13. This recipe sounds delicious, but neither the recipe, nor the video, state how much broth to add. Also there is a mention of soup, yet soup is not listed, or mentioned in the video, is that a substitute for the broth???

    1. This is my third time making this recipe. My wife and kids love the flavors and that the meat falls apart with a fork. I only tried the recipe two months ago they keep asking for more. This is saying a lot because my wife hates seasoned food. I make sure to keep her out of the kitchen when I’m cooking or I prep my seasoning the night before. She has no idea how I flavor her food and she always enjoys it. If she see me using anything, she tell me she doesn’t like that spice. This recipe the little use of seasoning is just enough to enrich the flavor and subtle enough so she doesn’t complain.

      1. Dam. Sorry to hear that your wife has zero taste buds, bro. Flavor is the spice of life. Living bland just won’t cut it!

  14. The roast and veggies were very flavorful and my whole family loved this recipe. I added a little extra salt and pepper, garlic and thyme and also included a small onion and about 1 c of mushrooms. I intend to make this recipe much more often. Thank you for the delicious recipe.

  15. It came out super tender and juicy but next time I make it I’ll add more seasonings. Seasoned salt instead of regular, onion powder and garlic powder as well as onions. I need more flavor

  16. Part2: roast finished at 7pm. I have to admit, i have no experience making gravy. I put all 2 tablespoons of cornstartch in at once….all i got was slightly thickened base with a bunch of clumps in it. Strained it, moved on. Roast came out fantastic. Many comments about non-existant flavor. I did not experience this but i do not use salt very often. It tasted great to me. But, to each their own. I thank the original poster for the recipe, we loved it and will be eating it for the next few days

    1. The original recipe really should include instructions to make a slurry with the some reserved roast sauce & cornstarch, and then add that in. It prevents the lumps and helps the cornstarch to incorporate better.

  17. I added onion, mushrooms and some red wine to mine just because that is what I like. It is so soooo good. Very tender and not dry at all. Fully recommend this recipe.

  18. Had a 2 lb roast. Used the web site adjuster to show 4 servings to match up with roast size. Was wondering why the cook time did not change? Still shows 8 hours on low. I would think the time would be less. No?

    1. Thank you for letting me know that isn’t adjusting. It may only take 6-7 hours on low heat. Hope you enjoy it!

  19. I saw this while browsing for slow cooker pot roast. I got all ingredients today. I could not find a roast that big. I got a 3.3 lb. Followed everything else to the t. Fresh thyme. I got the beef bullion brand that was suggested. Its been in the pot since 10am. Its now5pm. Going to add celery on last hour. Will post while i am eating it with a spoon. Wife and i both love pot roast

    1. I could not see what slow cooker you recommended. I have an insta pot that I find unsuitable as a slow cooker so I willake the purchase.

  20. I’ve made pot roast all my life, but it seems to me the cuts sold in grocery stores have gotten tougher, even though I always buy “choice” grade, so this recipe was perfect for ensuring the meat was tender and juicy. I tasted it about 1.5 hours before it was to be served, and thought it needed a bit more flavor, so added some Lawry’s seasoned salt. It did yhe trick!

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