Ultimate Slow Cooker Pot Roast

This post may contain affiliate links. Read my disclosure policy.

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



Ultimate Slow Cooker Pot Roast

4.97 from 166 votes
  • Yield: 8 servings
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder
Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!


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

All images and text © for Dinner, then Dessert.

Keywords: 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.

See more posts by Sabrina

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


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

Leave a comment & rating

Your email address will not be published. Required fields are marked *


  1. I’m trying this for the 1st time. My guy wanted mashed potatoes so I left them out of the crockpot. And I added baby carrots, half a sweet onion quartered and 3 stalks celery for flavor as I found this recipe AFTER I bought ingredients. But I did put veggies on bottom, browned the 3 lb chuck roast, which I had never done prior, and added beef bone broth over top. I’m cooking on high just for 45 mins then plan to turn down to low for about 6 hrs now that I’ve read comments & your responses for smaller roasts. I was worried about it falling apart because I haven’t cooked a roast for many yrs but feel better after reading all the positive comments. Fingers crossed I didn’t mess it up!!

  2. I didn’t have potatoes so I cooked it with just carrots and onions, served it with buttered egg noodles. I also only had chicken broth to cook with. Turned out amazing! I cooked mine on high for 5.5 hours and it fell apart perfectly. It was so tender and delicious!

  3. The roast was amazingly tender. I added quartered onions as well. I was disappointed that my potatoes were much so I’ll add them a little later next time.

  4. This was by far the best Crock-Pot pot roast I’ve ever had. My suggestion is make sure you measure the cornstarch instead of eyeballing. Ended up with roast in beef jelly but still top notch.

  5. Does the liquid need to completely cover the roast and vegetables? Or is it sufficient to have the liquid in the crock pot with the lid on, even if the roast is not submerged?

  6. Made this for supper tonight and it was a hit with the family! The best pot roast I have had in awhile. I will definitely be making it again.

  7. My only complaint is prep time is not 15 minutes more like an hour because of needing to peel potatoes and carrots.

  8. Do you think I could cook just the veggies with this recipe? We are having a potluck and one of the people coming is bringing the roast itself, but we still need veggies!

  9. most delicious!! this is the first time my beef hasn’t been dry no matter what I’ve done.. I’m thinking it might be the searing of the meat as you suggested. My husband said to “add this” to new recipes I have been trying. Going to look for more from you!!


  10. I’m so excited to try this recipe!! All these comments are so positive! Love all the love here! Question, if i wanted to add onion and mushrooms, would I put them under the roast with the other veggies? Or add them on top of the roast since they cook faster than potatoes and carrots ? Thank you!!

    1. Either works fine. I usually toss them in so I don’t have to remember but you can definitely add them towards the end if you prefer a bit more bite in them. I hope you enjoy it!

  11. Everything was super tender and cooked. There was no flavoring though. Salt, pepper, and thyme definitely wasn’t enough. I’ll make this again but I will be adding way more seasoning.

    1. Agreed! I’m thankful to not be the only one who thinks it needs flavor, we had to add quite a lot at the end. I’ll be sticking to the classic recipe that never fails. It was nice to try something different, just wish I would’ve loved it.

  12. Awesome recipe, this will be my second time making this and was wondering what I would do if I wanted the gravy a little thicker. Would I just add more cornstarch and water?

  13. I’m so excited over this recipe. All the comments are positive. I’m going to try it next week after I purchased the ingredients. But I’ve a question: how big a crockpot do I need? My crockpot is 4 qt. So will a 4-qt. crockpot accommodate 5 lb. roast plus all the vegetables? Thanks! I only have a little one. Please let me know. Thanks!

    1. So this is the 4th time I’ve used this recipe. Let me just say, I have never had any issues EVER! I love how simple this recipe is. My partner asks for it often. I’m so excited I have found this recipe. And big thanks to the chef. Honestly, is the best home cooked roast I’ve ever had. Looking forward to trying the beer braised beef dip sandwich next!

  14. The food was bland, the meat was too chewy…wasn’t what I expected. Have an all-clad slow cooker and just thought it would turn out so much more tender and tasty

  15. My husband and I love this recipe! We’ve already made it 3 times this winter. Is there a way I could make and freeze this to save for a later date? If so, how would I do so?

    1. Of course, place the pot roast in a freezer safe storage container and pour the liquid over it. Allow for a 1/2 inch of expansion during the freezing process. Thaw in the refrigerator overnight before reheating. So glad you enjoy it so much!

      1. I did this recipe as written, with your notes about the size of the meat (I had only a 3 1/4 pound chuck roast,and a 7qt slow cooker. It turned out great.

        I would add that I’ve tried freezing both pot roasts and beef stew after cooking them and the potatoes don’t do well in freezing. I’d suggest freezing without the potatoes.

  16. a) Can you put salt/pepper on the beef the night before (7hrs before cooking) so that when i wake up, it would be faster to grill the meet or will it make the meat too salty?

    b) You said to cook the meat for 10-12hrs. How many hours until the meat gets overcooked? Would it still be ok to cook it for 18hrs or more?

    1. Yes, you can salt/pepper it the night before but I wouldn’t recommend cooking this any longer than 12 hours. Good luck!

  17. a) If i increase the size of the chuck roast to 6.5 pounds, what do i need to adjust? Do I need to adjust the quantity of all the seasoning as well as the broth/water? Do i need to adjust the cooking time as well? How many hours is the perfect time to cook this 6.5 pound chuck roast? (I want it very very tender)

    b) What is the maximum time that i can cook a 6.5 roast before it becomes overcooked? (i plan to cook it overnight – start at 10pm and i might leave early morning for work. i plan to serve it during our early dinner at 5pm – this means 19hrs). If i cook it on low for 19hrs will it get overcooked?

  18. I made this tonight and it was amazing! I used a 5 pound roast and did the 6 hours on high. It turned out perfect. Practically fell apart. I did the cornstarch and water mixture 1 hour before finish method and I feel it did not thicken the juice too terribly much. Next time I will make the gravy on the stovetop. It was still so delicious that I couldn’t drop a star for that!

  19. I really liked this recipe. It was easy to follow and had a good flavor profile. I like how the author explained actions in the recipe like why searing the beef was important and why she suggests 3 different stocks, etc. I also like having the vegetables on the bottom of the crockpot and I liked the addition of thyme. I’ve never tried either of those in a pot roast before.

    I did make some changes, like adding frozen peas at very end after I turned the crockpot off. I also had time to brine the meat, so I did with a little pickle juice added in. I also added a little bit of fish sauce to the vegetables when I put them in the crockpot for added flavor complexity. I didn’t have mushroom stock but I did have roasted garlic stock and the substitution was fine. I also added chili pepper and more pepper for some spicy heat.

    I will definitely try this recipe again the next time I make pot roast. It’s easy to follow and delicious. You can’t go wrong!