Ultimate Slow Cooker Pot Roast

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Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

Ultimate Slow Cooker Pot Roast is a perfect weeknight meal you can make with little effort the morning of and you can even prep the night before. This pot roast recipe is a pared down version of a recipe I used to use and adapted to give to client’s who’s children were going off on their own.

They wanted easy recipes they could make that would remind them of the meals I had made for them. This dish delivers on that promise offering a warm, hearty, healthy meal with little cooking knowledge needed and even without searing the meat you’ll have a delicious meal!Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!The great thing about this Ultimate Slow Cooker Pot Roast is that the whole meal really is made in one place. We like to serve it with a side salad to add a fresh flavor to the meal but for wintery weather and busy weeknights this is pretty much the gold standard for us for delicious food!

You can add in other herbs and vegetables as you would like. We love playing with adding different root vegetables like turnips and parsnips, sometimes we add onion or sweet potatoes. In the fall we love different squash too. This dish can be adjusted to your favorite veggies with no problems!

Looking for more slow cooker recipes? They’re a favorite around here, here are just a few of them:

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

Some quick tips about this Ultimate Slow Cooker Pot Roast:

  • Browning the beef in a pan before adding it to the slow cooker is a step I would not skip if even remotely possible. That crust is delicious and you don’t want to miss it.
  • Seasoning – Yes it looks like a lot of salt, but you also have to remember you have 3 pounds of vegetables under the meat you are seasoning too.
  • The cornstarch finisher – To thicken the liquid you’ll need some cornstarch. I usually add this in the last hour of cooking but a quick saucepan heat-up of the liquids with cornstarch will take care of it for you in just a couple of minutes too. It is just one more dish to wash, haha.
  • Yukon Potatoes – I love the buttery texture of a yukon gold, you can alternately use russet potatoes here without any problems too.
  • If you have fresh thyme by all means use it, I just like how easy this recipe is and pantry friendly so I normally use dried thyme unless I already have fresh on hand.

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

 Tools Used in the Making of this Ultimate Slow Cooker Pot Roast:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Better Than Bouillon: I use this for most recipes where I call for broth (I have it in Chicken, Vegetable, Beef and Mushroom (I love this one for adding umami flavor to things). Its so easy to just add a spoonful to some water and it is just beef broth that has had the water cooked out of it.

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

Ultimate Pot Roast

Recipe

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Ultimate Slow Cooker Pot Roast

4.98 from 187 votes
  • Yield: 8 servings
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder
Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

Ingredients

  • 4-5 pound chuck roast
  • 2 tablespoons canola oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon dried thyme
  • 1 pound carrots peeled and cut into 2" chunks
  • 2 pounds Yukon Gold potatoes peeled and cut into large chunks
  • 2 cloves garlic minced
  • 2 cups beef broth
  • 2 tablespoons corn starch
  • 2 tablespoons cold water
  • minced parsley optional, to garnish

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Season the chuck roast with the Kosher salt, pepper and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth).

  2. Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium high.

  3. Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.

  4. In your slow cooker add the carrots, potatoes and garlic.
  5. Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.

  6. In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.

  7. Pour the gravy over the meat and garnish with parsley if desired.

Nutrition Information

Yield: 8 servings, Amount per serving: 542 calories, Calories: 542g, Carbohydrates: 21g, Protein: 47g, Fat: 29g, Saturated Fat: 11g, Cholesterol: 156mg, Sodium: 1039mg, Potassium: 1435mg, Fiber: 4g, Sugar: 2g, Vitamin A: 9500g, Vitamin C: 16.5g, Calcium: 99g, Iron: 8.8g

All images and text © for Dinner, then Dessert.

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!

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Comments

  1. The meat was delicious but the broth didn’t have a delicious flavor. I think the meat was delicious only because it’s beef, and it’s hard for beef to taste bad, especially when slow cooked. I followed the recipe all the way through and it smelled so good…. but it just didn’t taste as great as it looked. ?

  2. Making this now, I used two pot roasts in one big oval slow cooker-stuffed with potatoes and carrots, and I am using 2 cups of chicken broth cuz thats all I had- I thought its just a salt water flavor and throwing caution tot he wind.

  3. Besides a great pot roast that uses familiar ingredients, what a cool idea to have hyperlinks to start a timer while you’re using the recipe. Now I can get rid of my timer!

  4. I cook this without any vegetables. I use about a 3# chuck roast and 1 can of Low Sodium Swanson Beef Broth. I let it cook in crock pot about 9 hours. I remove the meat (it is falling apart by now); pour the remaining broth through a strainer into a pot. Then add the cornstarch/water mixture to the broth for a thickener. I’ve even made this a day in advance: when meat is cooked it is removed, cooled then covered and refrigerated. When ready to serve, slice cold meat, put it in a skillet and pour additional beef broth over the meat to warm it up. ( I don’t use the thickened beef broth drippings for warming up the meat because I want to save all that delicious thickened broth for gravy to go over rice or potatoes).

    1. Besides a great pot roast that uses familiar ingredients, what a cool idea to have hyperlinks to start a timer while you’re using the recipe. Now I can get rid of my timer!

  5. I made this for the first time last weekend. I never used a slow cooker before, and never made a pot roast myself. Tbh, I never really ate pot roast too much growing up so I wasn’t even really sure what to expect. Due to my lack of experience in this, I followed the spirit of the recipe pretty accurately. I could only find a 3 lb chuck roast, but I had 3 pounds of potatoes and a little more than a pound of carrots to make up for it. I also quartered a yellow onion and several extra cloves of garlic. I heavily seasoned both the meat and veggies with the s&p, plus lots of garlic powder, onion powder, and the thyme. I’m super lazy so I was not happy with the idea of searing but seems it was the right call and wasn’t difficult.

    Some of the comments kind of made me nervous about over or under cooking, so I kept checking up on the roast and veggies, but overall the timing in the recipe was right on. Due to the smaller roast I cooked on low for 6 hours with veggies and an additional hour of just the meat and broth (I could have probably gotten away with 6 hours total but I didn’t have a thermometer and was unsure about the meat). I did make the mistake of putting in extra broth (about 3.5 cups) but it didn’t affect the texture of the meat or veggies, just ended up with more gravy than needed.

    I was a little concerned about the veggies getting too mushy so that’s why I took them out about an hour before the meat. A couple pieces were mushed but overall the texture was GREAT. Soft, but still had a firm bite. I did leave the potatoes and carrots into pretty big pieces so that may have contributed to the success.

    Overall it was a hit with the BF and I’m planning on making it again this weekend. Since I feel a bit more comfortable now I am using other inspirations for the seasonings and will add in mushrooms and zucchini the last hour (our faves) but I am still using this recipe’s method for cooking.

    Thank you very much for a straight forward recipe. I honestly worried too much for nothing. It came out fine and made yummy left overs. If you are like me and nervous about making it for the first time, just follow the recipe as is other than adjusting to your family’s favorite seasonings and I think it’ll turn out great!! Don’t waste your time worrying, just try it!

  6. I appreciate that the recipe is simple with only a few ingredients. Instructions are simple as well. I added mushrooms and a little red wine. Anyone who enjoys cooking can easily add their own personal touches. I will definitely use this recipe again!

  7. This was simple and delicious. I will make again. Parents LOVED it! Felt like home. I did add more broth. Made this is my All-Clad multicooker. One pot is the ticket.

  8. Can you get away with not searing the roast? I’ve made a tomato based one without searing. I’m just wondering how much of a difference the searing the meat does. Thanks!

    1. Searing the meat adds flavor and really is an important step. Don’t wash out the pan and use it to make your gravy after cooking

  9. I browned the vegetables in the canola after I removed the roast. Then added to the slow cooker and added broth.

  10. I followed the recipe to the “letter”, but it was EXTREMELY disappointing. The entire meal was “bland”. It had no flavor. More seasonings could have possibly help, but it was so bad I won’t make it again.

    1. Sorry it didn’t live up to your expectations. You can definitely adjust the seasonings to better match your palate.

  11. I just made this. I used the cook on high option. I followed the recipe almost exactly, except I seared all sides of the seasoned round roast in a hot frying pan because that’s the only beef I had. I also used 4 tsp of minced garlic. I rarely use garlic cloves because they’re too much trouble. I also added 2 bay leaves. I used a combo of Red potatoes and Yukon gold potatoes. For the broth, I used 4 cups of beef broth instead of the 2 suggested. The reason is that I added more potatoes and carrots and wanted them to cook evenly so I had to add enough broth to reach the veggies at the top. I also added 1/2 large onion by giving it a rustic cut. The most important thing for me was (after searing in frying pan) to add the beef roast 1st in the bottom of the crock pot. Then I added the carrots, potatoes, onions, minced garlic, thyme, bay leaves, and beef broth…in that order. I felt that the beef may not get as much flavor if it is sitting on top of the veggies. I cooked it for 4 hours on high and delicious! Thank you!

  12. This is my favorite pot roast recipe. I use an eye-round and less salt, and it still turns out well. I also use steak rub when browning the meat. Yum!

  13. You’re adding the carrots and potatoes for the whole cooking duration? With the meat?
    They will turn to mush.

    1. You can add them later in the cooking process if you’re afraid they won’t be the consistency you like. Enjoy!

  14. Making this tonight, for the first time, for our 49th wedding anniversary since we cannot go out this year. My husband loves pot roast and is very excited to eat it. Hoping it comes out perfect!

  15. I’ve made this recipe 3 times now and it never disappoints. If you’re looking for that wholesome comfort food feeling, this is it. It turns out so tender and perfect. Thanks for sharing Sabrina!

  16. This was an excellent recipe. The only adjustments that I made were instead of thyme I used italian seasoning. Also I sear my roast first in butter with a splash of worcestershire sauce to give it a nice brown color. Roast and vegetables come out perfect. Second time making it and never fails to please.

  17. Seriously the best pot roast EVER! My hubby & I both enjoyed it. My only complaint was that we had no leftovers haha….we couldn’t stop eating it!!!
    Thank you so much for giving out this delicious recipe. This will be my only pot roast recipe from now on!

  18. I followed this recipe exactly but I feel it lacked in the deep rich flavor that a pot roast should have. I thickened the liquid with twice the corn starch and added a variety of seasonings to make it taste better. I wont use this recipe again.

  19. I’ve made this several times and it is always a hit. I use 5 cloves if garlic and after I brown the meat, I add a tablespoon of tomato paste and cook it for s few minutes, add my broth/wine to deglaze and follow your recipe- there is never enough. I save the skimmed fat in a jar to brown other things in. Saves money, adds flavor. I added Brussels sprouts once but it was a big mistake as it made everything taste odd.