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 117 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

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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!

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.

Categories:

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

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Comments

  1. Tried the slow cooker pot roast twice. First attempt was exactly as written including searing the meat.. Results were OK, but very average. Second try I made changes: Ingredients- Added celery and chunks of onion and garlic/ginger paste I make myself in a blender( keeps for3-4 months in jar in fridge.. Prep: Make a dry rub of garlic powder, dry thyme, tarragon and all purpose seasoning ( I use Badia, excellent available in Safeway markets). No need for separate salt and pepper. With knife tip make many shallow holes in top and bottom of roast. Rub on with fingers. Finish with a good squirt of Worcestershire sauce. Let marinate over night. In the morning dredge with all purpose flour. This replaces corn starch which I find pasty tasting. Cook as original.

    This was much better tasting than original, but still not like “mother made”. Maybe pot roast just belongs in a black iron pot or dutch oven.

    1. Hi Wilkes, Thanks so much for trying the recipe twice before commenting and reviewing. I think your addition of a garlic ginger paste would add a wonderful unique flavor to the roast! An overnight marinade would also be amazing! They’re both fantastic ideas. I think maybe part of the issue is you may not be a fan of the slow cooking method which is meant to be as simple as possible yet will not provide the same tender result as the oven method. I have another post on the site for the oven method you can reference too: https://dinnerthendessert.com/classic-pot-roast-with-vegetables/

      On the note of the cornstarch, if you found it to taste pasty I’m wondering if it may have been added in a way that it either clumped or it didn’t cook long enough or you didn’t have enough liquid for the amount of cornstarch. In all the times we’ve made this dish I can’t say it has tasted pasty to me.

  2. Made this tonight for dinner exactly as written. My family loved it. The only thing I would add next time is mushrooms. The recipe wasn’t missing anything, I just love mushrooms:)

    1. Sorry it didn’t live up to your expectations. You can always adjust the seasoning to more of your liking if you decide to try again.

  3. Made this roast for our anniversary dinner and it turned out great! I was only cooking for 2 so I only got a 1.5 lb roast. I used 5 carrots, half an onion, and 1.5 pounds of petite fingerling potatoes. I worried about how long to cook it for but after 7 hours on low, it was PERFECT. Definitely will do again!

  4. I’ve made this twice now. We love it! I made it this time because my daughter is visiting from 4 hours away. She loved it too and wanted the link to the recipe. I love how simple it is and yet so delicious! Thank you so much for sharing!

  5. I liked it, husband didn’t. The meat was tasty and tender. I enjoyed this dish. But my husband took three bites and would not eat anymore. He said he didn’t like the taste. I guess I will be the only one enjoying the leftovers!

  6. tried this today and didn’t change a thing …so very good we all loved it….thank you so much for sharing this recipe

  7. BEST roast You have ever put in your mouth! I added more potatoes and carrots with a lil more salt. Family of 4 ate on it for four days. Awesome recipe. ??

  8. I followed the recipe to the tee. I’m not sure where I’ve gone wrong since all the reviews are so amazing. The only difference I did was start on low for 3 hours then turn it to high to speed things up. It has been on now for 7 hours and the meat feels super tough. I haven’t cut into it or tried it but do you think I just need to cook it longer?

  9. My second time using the recipe and it’s delicious. Just a word to check the meat if you are using a smaller roast. I changed the serving size to match my roast size (1.85lbs), but the time was still way too long. I also confess that I set the temp to high for 1 hour then to low. It was definitely done within 4 hours total, more like 3 to 3.5. I added mushrooms and they are amazing. Thanks!

  10. I use a big can of Cream of Shitake mushroom soup with one bag of Lipton’s Onion soup mix and no water…

  11. This turned out so good! I used water instead I feel beef broth and it was delicious. I used a rump roast and followed the steps exactly. Definitely making this again!! Everyone loved it.

  12. Yum… couldn’t be easier, toughest aspect is searing the roast, lots of flavor- I skip the salt … easy cleanup because my family devoured it!. Add whatever veggies you like- I used carrots and baby potatoes since that is what I had on hand

  13. This is the best receipe ever for roast. So easy and everyone loves it. Made it month ago, fixing it again tomorrow.

  14. Served it for Sunday dinner and everyone loved it! I am making another one to take to my dad and step mom because pot roast is one of his favorite meals! He will love it! G

  15. This is the best slow cooker roast I have ever made. I followed the steps exactly as written and I used a bottom blade roast. It literally falls apart when you cut into it. And the gravy brought me back to my childhood. I would not hesitate to serve this at a dinner party. Thank you!

  16. I’m not able to find the recipe card that is referenced where you can adjust the size of the roast and determine your cook time?

  17. This is hands down the best roast ever! I have tried all sorts of recipes and they are all really good but this is not only simpler but so much tastier! Whenever trying new recipes, I follow the instructions exactly as written and I did just that. I use my slow cooker for convenience so I usually shy away from recipes with multiple steps such as the extra step for searing the meat first. I only do a roast on Sundays and Sabrina has never led me astray (lol!) so I tried this recipe. The entire prep, including the searing, was pretty quick and so worth it. In the end, I felt like a bona fide chef. I forgot to add the cornstarch at the end but it was still awesome. My family loved it so much that I am making it again today and will add the cornstarch this time. I am sure this would be good with substitutions according to individual taste, but it is not necessary. I love recipes with few ingredients and quick prep and this fits the bill. The taste makes one think that I spent a lot more time prepping than I actually did.
    Thanks Sabrina!

  18. If you cook this recipe using two crockpots (4.5qt and 3qt) will you need to add 2 cups of broth to both batches or is it reduced to one cup of broth?

  19. The store only had 2.5lbs chuck roasts! How should I adjust the cook time if I follow this recipe with only a 2.5lbs check roast?

      1. This was good! I had about 3lbs of meat. It was done in a little over 4 hours. I cooked it on low. I sprinkled a pack of onion soup mix over the potatoes and I dissolved beef better than bouillon in boiling water for my broth. Thanks!!!

  20. Fantastic!! Best pot roast ever!! I have an 8qt crockpot and got a small roast (2.7#) on accident. Added onions and 3 cups beef broth (total). I probably would’ve been fine with just the 2 cups but my crockpot cooks HOT fast. The roast was done within 6 hours – I cannot wait to make this again! Thank you so much for a great recipe and clear directions!!