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
  • Author: Sabrina
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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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!


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.

    1. Why rate a recipe prior to making it and or eating it? You hadn’t yet tasted it, however rated it 5 stars. That entirely negates the purpose of rating a recipe!

        1. 100% agree… nothing bothers me more than people that rate and then list all of their changes. Rate this recipe, not your own.

  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.

  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!

    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.

    1. Yay! I am planning to make this the way my momma used to make it and she also put celery and onion in it but I could not find anywhere else that had those ingredients listed so I thought maybe I was thinking of the beff stu she made and I remember specifically the stu had corn! Thank you soooo much
      for your comment because now I’m 100% sure I’m on the right track!

  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!

  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!

  9. 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. 

      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.

  10. 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!

  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?

    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. 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!!

  13. 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

  14. 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!

  15. 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!

  16. 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.

  17. 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!

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

  19. 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!

  20. 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!

  21. 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!

  22. 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!

      2. If using beef bullion cubes, how many would you add? Also, if adding the cubes, do you also need to add the broth & water? If so, how much?

        1. I’m not quite sure I understand the question. If you’re using cubes to make the broth portion, you need to follow the package directions to make 2 cups worth. If that’s the case, you don’t need to add the premade broth. If you’re just wanting to add more flavor, I would suggest using the base and not the cubes to achieve that. Hope this helps!

  23. 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.

  24. 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?

  25. 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.

  26. 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? 

  27. 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.

  28. 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?

  29. 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.

  30. 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 !!! 

  31. 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

  32. 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!

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

  34. 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

  35. 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!

    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?

  36. 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

  37. 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!

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

  39. 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!

  40. 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!

  41. 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!

  42. 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.

  43. 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.

    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.

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

  45. 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!

  46. 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.

  47. 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!

  48. 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.

  49. 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!

  50. 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.

  51. Haven’t tried yet. Ordered my chuck roast went to the Grocery and they had two separate roast 2.9 and 2.7 lbs as I said I neeeded 5 to 6 pound roast. Can I cook them together on top of each other side by side but the sides will be climbing the walls. Also thought of cubing but have doubts. Any ideas?

    1. You really don’t want to over crowd the slow cooker so if you plan on putting them in together, I would recommend browning them first and then placing them side by side. Good luck!

    1. I haven’t tested using one so I’m not sure of any adjustments needing to be made. The only issue I’ve seen from other people posting about using the liner is that it doesn’t allow the meat to get a crisp on it as is does without using one. If you decided to try, I’d love to know how it turns out. Thanks!

      1. Thank you so much for the suggestion of pan-searing the roast! I’ve never done this before but already see that it will be an improvement! I do it for steaks on the grill and will assume the principle is the same. Kitchen is already filled with a wonderful smell. Can’t wait for dinner tonight! Thanks again!

    1. The recipe card now offers a slider tool to adjust the ingredients. Hover over the serving size and it’ll pop up to either lower or raise the adjustments needed.

  52. Thank you I just made the post roast, it was the best ever , If you ever publish a cookbook please let me know Thank You again Peggy Awald

    1. If you hover over the serving size in the recipe card, you’ll see a slider tool that allows you to adust the recipe to a 2.5 roast. This is a new feature on the site and I hope this helps. 🙂

  53. Hello! This looks awesome and I am planning to make it for my sister. I know it is not ideal, but is it ok to start the cooking time at home and then then finish it when I get to her house? Only because I will not have a super long time at her house before dinner time, and I wanted it to be fresh and ready for dinner. I figured this is better than making the whole thing at my house and then just reheating at her house. Just wondering, thanks. 🙂

    1. It’s not really ideal but as long as it’s only unplugged during transport, you should be fine. The longer it sits unplugged, the better the chance of bacteria forming. Just make sure it’s not unplugged for too long.

  54. Putting this in the slow cooker as I type, but concerned with only two cups broth. It just doesn’t seem like enough. It’s not even covering the vegetables, let alone the meat. Should I add more? I don’t see any reviews saying so, but I’m still worried…

    1. I know it seems different at first, but the meat will cook down and release liquids that’ll add to the broth during the cooking process. No need to worry. 🙂

    1. Yes 🙂 If you hover over the serving size in the recipe card, a slider tool will pop up and you can adjust the size to match up with the size roast that you’re using. Hope this helps!

  55. Yes I am making this pot roast right now. I have a 5ld roast in the crock pot now. My question is should it be totally submerged by the broth, because mine is not.

        1. I usually don’t recommend it because it’s harder for the center to cook through each one but you might be able to tie them close together to make one and try it that way. Just make sure not to overcrowd your slow cooker because that will affect the timing. You could always use 2 slow cookers if you have them. Good luck!

  56. I normally cheat and use the pot roast seasoning packet. Didn’t have that seasoning packet available, so I used this recipe. I will not ever use those premade seasoning packets again! Delicious!!!!! This will definitely be my go to recipe for roast.

  57. Made this yesterday…I took out the veggies out early. They were done before the meat was. The best meal I have made in a while! Thanks

  58. I made this according to directions. Very easy to put together. I browned the meat, which I purchased at the butcher shop,
    after seasoning it and placed it on top of the veggies. I added fresh whole mushrooms at the end.
    I did not think there was enough flavor and the gravy was too thin. It needs more in the spice department.

  59. Would.like to make this this week. I love better than bullion. I have used it in another recipe and have it on hand. Would.i substitute it for the beef broth and how much?

  60. Sabrina, I made you’re ultimate pot roast tonight and it is fabulous! My husband iS VERY particular about flavor, moistness, etc. I made the recipe as is except I used 6 cloves of garlic and I seasoned my church roast with No Salt ( salt substitute), ground pepper, granulated garlic and Rufus Teague steak rub. I seared about 10 minutes per side. I cut my carrots in about 3 inch lengths and my potatoes were in large chunks like the recipe says. Beef broth is Orrington Farms dry boullion that I put 5 tsp. To 2 cups hot water. Put the potatoes onions and carrots on bottom and 3 pound seared roast on top. Poured in broth and set crock pot on high for 5 hours. IT WAS PERFECT!!! Roast is fall apart but still firm, we like our meat M rare, and the veggies were still firm, not mushy. My husband could not quit raving about how good it is. He said this recipe is definately a keeper. I can’t wait to try some of your other recipes ?.

  61. I just made this tonight and it was THE best pot roast of my life!!! Tasty, delicious, moist, falling apart goodness! Hitting the print button and saving this one!

  62. I like this recipe. It’s really simple. I tweaked it by adding celery and I seasoned my beef with a prime rib rub and browned it in a garlic chili infused olive oil. Oh I also added an onion and some whole garlic cloves.

  63. Hi I’m making this now and has been in crock pot for a few hrs so do I need to make sure the meat is completely covered by the liquids or is ok for it to be above on top of everything?

      1. I have this in the crock pot now and like others, I am being paranoid that there is not enough liquid but already put an extra cup or so. My question is how much space would you say there needs to be between the lid of the Crock-Pot and the meat? I have no idea how many quarts my crockpot is. I thought it was bigger but when I put the five pound roast in with all the vegetables seems like a lot. Hoping I didn’t overcrowd it.

  64. I made this recipe over the weekend. This was a stray from my standard roast which includes onion, celery, & onion soup mix in addition to the potato and carrot in this recipe.
    As I am preparing the few ingredients in this recipe I thought, “How is this going to be super yummy without onions? Will there be enough flavors in the meat with just thyme, salt, pepper and garlic?”
    I opted for the slow and low cook method as I did not want to rush a new recipe and risk us needing to whip out a hacksaw to cut through an overcooked roast.
    While the roast was cooking we were not noticing the typical, “are we at grandma’s house smell” where you can tell something delicious must be cooking. Even my hubby was sniffing around the cooker and peering through the condensation on the lid just to make sure I was really making a roast. Was my roast going to be a dud and super bland because I couldn’t smell it cooking? Perhaps I should have just stuck to what I knew and made my same old roast.
    Finally after 9 long hours the time came to harvest the liquid to make the gravy. I popped the lid on the cooker and peered inside. “I made this”, I thought to myself. This roast looked photo-worthy. I decided to skip the picture as I needed to stay on task and make the gravy.
    With the gravy set it was time to dish-up. The meat was so tender, the vegetables had great consistency and the gravy was the perfect finishing touch.
    We started eating and we couldn’t believe how incredible this meal was! I was sad when I realized I had eaten my serving and now had an empty bowl. I had to have a second serving. Even our 2.5yr old daughter really enjoyed this and she couldn’t get enough of the carrots. She went so far as to steal all of mine out of my second serving. We are so pleased with this amazing recipe! I will be using this going forward and most likely will never use my old recipe again!

    1. Oh my gosh!! You just made my day!! Thank you so much for taking the time to come back and let me know how much you all enjoyed it!

    1. You’ll want to cook it on low for 8-10 hours so depending on when you want to have dinner, I would start it fairly soon. Enjoy!

  65. Made this for tonight’s dinner. Did not skip searing, as I have a crockpot with the new inner I can use for searing. Unlike most of your concerned reviewers, I actually added less beef broth, but I had added onions and celery, both of which make liquid (as well, all we had was close to 9oz in a cardboard box). Haven’t tried it yet, but it looks like it’s going to be a winner! 🙂 Thanks for the easy recipe and a quick dinner.

  66. i’m super embarrassed (bc i’m sure i did something wrong), but mine turned out tasting like dirt :/ too much thyme, maybe? i’ll admit i’m not a huge thyme fan, so maybe it was just my opinion? my husband thought so too tho. also, what do you serve with pot roast? rolls, cornbread?

    1. Oh no! Dirt definitely isn’t the flavor we were going for! You can omit the Thyme if you don’t like it for next time. I love mashed potatoes with pot roast and cornbread sounds yummy too!!

  67. You mentioned Better than Boullion in the text above, where does that come into play in this recipe? I didn’t see it in the cooking instructions. Thanks I can’t wait to make this!

  68. I prepared this exactly as the recipe states. Wow! The seasoning was perfect and the meat was so tender. Vegetables were cooked perfect with the called for amount of liquid. I added the cornstarch an hour before as stated and it made the perfect “gravy”. I have never actually been compelled to leave a comment before today. Delicious. Thank you for this recipe, I will definitely make it again.

    1. You can adjust the recipe ingredients by using the sliding tool in the recipe card. Just hover over the serving size and change it until you see the roast size you are using. Hope this helps!

  69. This recipe came out amazing! I would highly recommend it! The meat had so much rich flavor! My husband said this was the best pot roast he had ever had, and I agree. I left the potatoes out of the crock pot and instead made mashed potatoes on the side.

  70. I made this yesterday for supper. So tender! I used fresh thyme, baby carrots and fingerling potatoes as that’s what I had. I added sliced mushrooms and sauteed a small chopped onion after searing the roast as we like mushroom and onion. The house smelled fabulous! My spouse rarely says anything about food but said “tastes like more” and got a second serving.

    We have a 4.5 Quart slow cooker. Cooked 4 hours on high then one hour on low as the veggies were smelling done, and finished gravy on the stove.

  71. I am new to using a slow cooker I have followed this recipe exactly. My question is this the roast is on top and not covered in liquid is that how it is suppose to be? Thank you for your help

    1. Yes, that’s exactly how you want it. I know it seems different but it will release liquid as it cooks. I hope you enjoy it!

        1. It left my email again Im so sorry could you please fix and tell me how to just use my name? THANKS again the roast was truly delicious 🙂 Dianna

  72. 2nd time making this recipe. Simple enough and tastes great. I did add half an onion this time for added flavor and a bit more salt. I will be using this for years. Thanks!

  73. Recipe sounds wonderful but I have a question: Am I supposed to cut up the meat into chunks & sear or keep the roast as 1 piece & sear it? This would be the first time using this cut of meat. Thank you

  74. Hi Sabrina,

    Just finished putting everything in and CAN’T wait. However, I do have two questions that I didn’t see answered in previous comments. First, what is the best way to store the leftovers? I’m assuming gravy separate from the roast and veggies? With other similar recipes in the past, I’ve had issues with fat congealing and getting kind of gross looking quickly. Let me know what you recommend. Second, is it better to take the roast and veggies out to make the gravy or just add the cornstarch/water mixture straight to the slow cooker?

    1. I prefer storing the gravy separate but you can store it all together if you’d like. When adding the cornstarch/water mixture, I add it directly to the slow cooker (no need to dirty anything else, haha). I really hope you enjoyed it!

    1. Yes! Absolutely. I’ve done it before too, just put them around the roast instead of dumping them directly on top or the temperature of the roast will plummet and the cook time will be completely thrown off.

  75. I made this last night only changed a few things I added 1/2 a cup red wine and I sautéed onions and garlic in the same pan I used to sear the meat added that to the crockpot and I added fresh mushroom and boy did my family lick their plates clean. Thanks for this delicious recipe

    1. YES! Absolutely! Also, celery will be even more awesome if you brown it a bit after you brown the beef. Just add the celery to the drippings the beef left and cook a couple minutes then dump the whole pan, drippings and all into the slow cooker.

  76. Made this tonight and it was awesome! I didnt quite get a thick gravy from adding corn starch an hour before finishing but it was all so moist and yummy that it didnt matter. Very good.

  77. I followed your recipe for the recipe for the Ultimate slow cooker Pot Roast my family really loved it it was the best Pot Roast I ever had very tender and flavorful I will definitely make it again

  78. This was amazing! I added onions and celery and probably used about 3c broth but didn’t really measure. I couldn’t fit another thing in the crockpot and was afraid it wasn’t going to finish in time – but it did without any extra time. My family loved it! I will definitely make this again! Yum!

  79. This is literally THE BEST pot roast recipe I’ve ever tasted. I’ve made quite a few versions of pot roast in our slow cooker but this one was above and beyond in flavor. My husband and I were tempted to drink the gravy it was so delicious! We are definitely saving this one and keeping in heavy rotation. Thanks!

  80. Best pot roast I ever turned out! Made it last night, guess what I had for breakfast! Wow! I’m 65 and have done my share of cooking, but the little effort and astonishing results are outstanding! Thanks!

  81. I made this last night and it was excellent! Best pot roast I’ve ever made. Meat was flavorful and tender and the gravy was perfect. I was really nervous about adding the cornstarch/water mixture directly to the crock while it was filled with meat and veggies. I’ve never done that before. But it was perfect! I followed the recipe exactly, including using Better than Bullion. The only thing I did differently was not peeling the potatoes because I was short on time (and it worked out fine). Highly recommend this recipe. Thank you!

  82. Just came across this recipe this morning and made it today for dinner. This was by far the tastiest pot roast I’ve ever made! I followed your recipe almost exactly; just added half an onion. And let me tell you: browning the seasoned roast beforehand was KEY!! Thank you so much for this recipe, it will become a staple in my house.

  83. The post roast had no flavor at all. I’m actually shocked at how many people enjoyed this! I’m not sure what it’s missing, but it’s missing something! Money and time wasted.

  84. I am getting ready to make this roast. I plan on making it as the recipe is written, but I was wondering if the beef broth by itself would be a better flavor or doing 1 c. broth and 1 cup wine? For red wine, I have Cabernet Sauvignon. How would the taste be with the wine?

  85. So I did a dry rub (salt, pepper, granulated garlic, onion powder, cumin, italian seasoning, and chili powder) on the roast this morning and will start everything tomorrow morning. Chopped the veggies and sprinkled in some italian seasoning to sit overnight. Is that all going to complicate the flavor or does that seem ok?

  86. I’m excited to make this on Monday night, but I have a quick question.

    I don’t like super soft carrots, I like them to still be little firm when I eat them. Can I add them last, part way through the process? And if so, when would be a good time to add them?

  87. Thank you for this, my husband and I fixed yesterday and we love it. We added red onion and used garlic powder instead of fresh and it was delicious. We’re eating the leftovers for lunch today. We served ours over couscous, so tasty.

  88. This was awesome. I reserved some of the broth and I thickened some of the broth with corn starch. I did this cause some of the people liked it without thickened broth and others liked the broth thickened. Very successful both ways. It also gave me a lot of time to work on other stuff.

  89. This pot roast was excellent. Used regular russet potatoes and threw in some celery. In less than 8 hours the meat was so tender I couldn’t pick it up with a fork. And the veggies in the bottom they were perfectly cooked and seasoned. For ur first time my sons family kept e on how perfect it was made exactly as the recipe was written. Thank you good call!

  90. I made this for last night’s dinner – perfect roast, ready to eat once I got home from work! The beef is delicious, preparation is easy and yay for the leftovers! I added some onion, celery and parsnip, but no potatoes – just used up what was at home and it worked really well.

  91. Delicious easy recipe! I’ve had my slow cooker forever but I’ve only used it once or twice. Wow was I missing out! This is the best pot roast I’ve ever had, why have I been making this in the oven all these years?? Thank you so much much for the recipe, I’ll be trying some more for sure!

  92. Sounds great, but I suggest also searing the veggies first and set them aside before searing the meat for even better flavor.

  93. I followed the instructions to the T, but after three hours on high heat, my roast was already super tough and could not be salvaged. I recommend steering people away from the fast cook option, because mine is now ruined.

  94. Making this right now. Didn’t have mushrooms, but I did add a whole onion. I also used Better than Boulion for the beef broth. Can’t wait to dig in!! ??

  95. I’m personally not a fan of pot roast but my family wanted me to make this for Christmas dinner so I did. I’m grateful for the feature to change the portions since there was no way my slow cooker could fit 8 portion size meal.

    The only things I forgot to do was make the gravy part and I forgot to get fresh garlic so I used dried mince garlic instead as an alternative. I did everything else.

    My family LOVED the pot roast. Even I thought it was pretty good. I would definitely make this again if they asked me.

    1. Christmas dinner is a big meal to live up to so I am so glad it did!

      So glad you loved it, thank you for coming back to leave a review! And on Christmas day, I so appreciate it. 🙂

  96. I just made this for my family for Christmas and I was overwhelmed by the amount of compliments I got ! So easy to make and this was my first pot roast. I even impressed myself, this will be a staple from here forward.

    1. This really is one of my all time favorite recipes and one of my go to-s. So glad you loved it, thank you for coming back to leave a review! And on Christmas day, I so appreciate it. 🙂

  97. I made this last night with a couple minor changes to the recipe ( 3lb pot roast, 1 tsp salt, no pepper, cooked on low for 7.5 hours) and it came out great! Will definitely make again.

  98. Hi ,I have a 2 pound boneless chuck roast, because its just the 2 of us , do i need to cut the recipe in half and how long on low in the crockpot?

    1. Yes, you can adjust the serving amount using the slider tool until you see it match up with a 2 pound chuck roast. I would recommend cooking it in the slow cooker on low for 6-8 hours. Hope this helps!

  99. I’ve made this before for my husband & I – we LOVED it!!! 5 star!

    If you were to make this as 12 servings, would you recommend using a dutch oven instead? I’m assuming it would be too big for a crockpot. Just curious as to how to make this for a large group? Thank you for the help!!

    1. I’m so glad you enjoyed it so much! If you plan on making for a larger group, a dutch oven would be perfect. You don’t want to over crowd a slow cooker otherwise it won’t cook through properly.

  100. This is my new go-to pot roast recipe. Why do I love it? Like some others mentioned, it didn’t use any pre-packaged mixes, which I feel usually gives it a very salty flavor. This was perfect. You actually taste the ingredients rather than the mix! Only thing I changed was added onion along with the veggies. Thank you for this recipe!!

  101. Sorry I didn’t post sooner, I have been making your recipe since October of 2017 when I can across it I’m a young mom age 22 with a 5 year old, and she is a very picky eater as am I, but I love cooking and tying new recipes but around that time I was going through a lot so couldn’t be in the kitchen as much and you recipe helped a lot my whole family loved it and we eat it at almost all occasions now and is also a big comfort food and my daughter can’t get enough, so thank you for that and sometimes I switch it up and add alil red wine and rosemary so good for when I did a date night and made it sliceable??

    1. Thank you so much for coming back to let me know. I’m so happy this recipe has been so helpful to you and your family.

  102. This was great! I only made a couple of adjustments (the first was suggested by the author, I believe!): I used 1 cup red wine and 1 cup beef broth in place of just 2 c broth, and I played lazy and didn’t peel the gold potatoes. It turned out great! A huge hit with the whole family!

    1. I don’t think water will give you the flavor that we’re looking for in this dish. I know they do make gluten free broths so I would recommend using that instead. Hope this helps!

  103. I typically don’t add my potatoes until later. 8 hours of cooking time will disintegrate the potatoes. Great recipe however.

  104. OH MY GOODNESS!! My family loved it! This is a rare occasion when it happens! I have 3 kids 14, 11, & 8 and husband, asked for 2nds! Thanks for a great receipt!!

  105. Sabrina,
    I have made this pot roast recipe 3 times now, it I still wonderful. I add one onion cut in 1” or 2” squares and this last time I added the mushrooms. My family loves it!

  106. Made this today following the recipe exactly. Had a 2 lb roast but still kept the other ingredients the same, worked great. Smelled so good cooking and tasted even better!!

      1. Is the meat supposed to be submerged in the broth at the beginning? Right now I just started it and it’s sitting on top of the vegetables not even touching the broth.

        1. You’re doing it right. Everything will start to cook and release liquids during the cooking process. I hope you enjoyed it!

  107. Hi ,Can I use a rump roast for this recipe, my husband doesnt like chuck roast and do i need to change any of the recipe

  108. Amazing!! We loved it, added a lil celery because my wife wanted some. Tender meat and perfect amount of salt/seasoning. I will keep this recipe on my crock pot list. Thanks.

  109. Hi I have mini gold potatoes and baby carrots and i would be adding onion and celery would i put those on the bottom or on top of the roast since they are baby potatoes and carrots

  110. I just started preparing this and realized my husband bought a rump roast instead of a chuck roast. Do I need to change anything? I seared it and put it in fat side up. (I didn’t want to seat off the fat do I just browned that side for about 1 minute and did the other sides for 5 min each. I don’t have a scale so I guessed on how much potatoes and carrots I put in but probably close to what the recipe calls for. Should I add more liquid or cook on high since it’s a rump roast?

    1. You’re going to have a problem because the rump roast is a much leaner cut of beef. It just won’t ever be as tender. Please just know this going into the cooking process. I have used this in pot roasts for clients who have a very low fat diet as it is needed when I can’t use a chuck, but it isn’t by choice. What I’d suggest is once you’ve cooked it make sure you’re fork tender (this may take longer, the fat in a chuck roast will break down sooner than the muscle in this rump roast). Then in a saucepan add 4 tablespoons of butter and melt it on low heat, whisk in 4 tablespoons of flour until the flour is combined and start adding in 4 cups of the cooking liquid until fully combined and smooth. Cook this liquid until it is thickened slightly like a rich gravy. This gravy will add the needed richness you’re going to be missing from your leaner cut of meat, it will help make up for the tougher chew. Also, cut the meat against the grain for better mouth feel. If all else fails, I’d switch things up and make the French Dip Sandwich method on the site, slicing thinly and making the meat into sandwiches goes a long way with a tougher cut if you find the meat just is too tough to be pleasant to eat.

      Hope that helps!