My Ultimate Slow Cooker Pot Roast is the best recipe for mouthwatering, flavorful tender chuck roast with potatoes and carrots. Try it today!
A pot roast is classic American comfort food. This slow cooker version of tender chuck roast is slow-cooked with carrots and potatoes in a rich beef broth. Check out my entire Pot Roast Catalog for more mouthwatering versions like French Onion and Indian Butter.
Table of contents
Ultimate Pot Roast
Sabrina’s Slow Cooker Pot Roast Recipe
This pot roast is near to my heart and one I’ve been sharing even before I started this website. It’s actually a pared-down version of a recipe I adapted for clients whose children were going off on their own. Just like my classic Pot Roast with Vegetables, I wanted to share some meals 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, delicious meal with little cooking knowledge needed. Even without searing the meat, the roast will come out mouthwateringly tender.
The great thing about this Slow Cooker Pot Roast is that it is a whole meal made at once, with veggies, potatoes, and meat. It only takes a little effort in the morning and you come home to the most amazing dinner. You could even prep it the night before to save time in the morning.
Ingredients
- Chuck Roast: This juicy cut is perfect for slow cooking due to its marbling, which breaks down into tender meat.
- Vegetable Oil: This is used to sear and ultimately caramelize the outside of the meat which adds incredible flavor.
- Seasonings: You don’t need much to season this dish, just some dried thyme, minced garlic, salt and pepper. You can use 1-2 teaspoons of garlic powder or twice as much fresh thyme.
- Root Vegetables: The potatoes and carrots add delicious earthy flavor plus they turn a roast into a full meal. Feel free to add more root veggies – check out my Variations for ideas.
- Beef Broth: You want to use a good quality broth. My secret ingredient is Better than Bouillon concentrate (with water) and I always add an extra scoop for super beefy flavor.
- Cornstarch: Used to thicken the rich gravy. Mix cornstarch with 2 tablespoons of cold water to make a cornstarch slurry before adding it to the pot to avoid clumping.
Step by Step Instructions
Time needed: 8 hours and 15 minutes
- Season
Pat the roast dry with a paper towel. Sprinkle it with thyme and season with salt, and pepper.
- Brown
Heat a pan over medium-high heat with the oil. (If you have a slow cooker with the ability to brown, you can use it.) Once it’s hot and shimmering, place the roast in the pan. Sear it for 4-5 minutes on each side until it’s deeply browned.
- Cook
Place the peeled and chopped carrots and potatoes in the bottom of your slow cooker. Add the minced garlic. Lay the browned beef on top of the vegetables. Pour the beef broth over the meat and vegetables. Cover the slow cooker and set cook time for 8-10 hours on low, or on high for 5 hours.
- Thicken
An hour before it’s done, mix cornstarch with cold water and stir it into the slow cooker to thicken the sauce. Alternatively, remove the meat and vegetables when done, transfer the liquid to a small saucepan, add the slurry, and cook on high for 2-3 minutes until the gravy thickens. Serve and enjoy!
Recipe Card
Ingredients
- 4-5 pound chuck roast
- 2 tablespoons vegetable oil
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried thyme
- 1 pound carrots , peeled and cut into 2 inch chunks
- 2 pounds Yukon Gold potatoes , peeled and cut into 2 inch chunks
- 2 cloves garlic , minced
- 2 cups beef broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- parsley , chopped, optional garnish
Instructions
- Season the chuck roast with the kosher salt, pepper and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth).
- Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium high.
- Add the vegetable oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
- In your slow cooker add the carrots, potatoes and garlic.
- Lay the beef on top, then add the beef broth and cover, cooking on low for 8 hours or on high for 5 hours.
- In the last hour, mix your cornstarch and water and add it to the slow cooker to thicken the sauce. As an alternative you can take the food out when done cooking, then add the leftover liquid to a small saucepan with the cornstarch/water slurry mixture, and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.
- Pour the gravy over the meat and garnish with parsley if desired.
Nutrition
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Chef’s Note: Switch up the Veggies!
This roast is easy to adapt for the season and what veggies your family likes. I love swapping in root vegetables like turnips, parsnips, and sweet potatoes. If I have onions or shallots on hand, I’ll pop them in for some more flavor. In the fall, I love different squash like butternut squash, acorn squash or pumpkin.
Can This Be Made Ahead?
You can season the meat and prep veggies ahead of time and store them separately overnight. However, I want to point out that FDA Food Safety Guidelines recommend against searing meat and cooking it later. Once it starts cooking, meat must reach a food safe temperature before it can be stored or consumed.
Nutritional Facts
Recipe Tips and Tricks
- Searing: Browning the beef in a pan before adding it to the slow cooker is a step I would not skip if possible. That brown crust adds a delicious depth of flavor 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.
- Cornstarch: To thicken the liquid you’ll need some cornstarch. I usually add this in the last hour of cooking. You could also thicken the juices on the stove top with the cornstarch but for me, that’s just one more dish to wash.
- Yukon Potatoes: I love the buttery texture of Yukon gold, you can alternately use russet potatoes here without any problems too.
- Look at the Thyme: 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.
How to Store
- Storing: Keep covered when not serving. You can keep it on Warm for 4 hours or up to 2 hours at room temp. Place any leftover pot roast in an airtight container and refrigerate for up to 3 days.
- Reheating: Reheat in a slow cooker, covered on low, until hot. You can also heat it on the stove top, in the microwave or oven. Stir occasionally to make sure it heats up evenly.
- Freezing: Store leftovers in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Frequent Questions
Yes, you can substitute the chuck roast with top round, bottom round, or rump roast. You don’t want to use a premium cut, tougher cuts do better with the long cooking time.
Mash together 2 tablespoons of flour with 2 tablespoons of butter in a small bowl until it makes a paste. Slowly add the cooking liquid while whisking to keep the gravy smooth, until it’s about ½ cup total. Stir that mixture into the crockpot to thicken the gravy.
Overcooking can cause them to get too mushy. Cut them into large chunks. You can even place the veggies on top of the meat if you prefer firmer vegetables. They’ll cook in the broth steam instead of being submerged.
Variations
- Italian Style Roast: Replace thyme with 1 teaspoon of dried oregano and 1 teaspoon of dried basil. Add a can of diced tomatoes (drained) into the broth. No additional cooking time is needed.
- Garlic and Rosemary Roast: Increase garlic to 4 cloves and add 2 sprigs fresh rosemary directly to the broth. Use red potatoes for a slightly different texture. Cook according to the recipe and remove the rosemary sprigs before serving.
- Mexican-Inspired Roast: Add 1 teaspoon of cumin, 1 teaspoon of chili powder, and ½ teaspoon of smoked paprika. Add an optional can of diced green chilies for spice and a cup of salsa. Slow cook per instructions.
Related Recipes
More Slow Cooker Pot Roast Recipes
Photos used in previous versions of this post.
I’m planning to cook this for Easter, what’s your recommendation for cooking it in a Dutch oven, temperature and cooking time please?
I would recommend cooking it for 3-4 hours at 325 degrees. I hope you all enjoy it!
Third time making this. A family favourite. Thank you.
Awesome! So glad your family is loving it!
Making it now smells so good can’t wait
Enjoy!!
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!
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
Wat about a can of cream of mushroom?
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.
Is this able to be packaged into vacuum sealed bags & frozen?
Yes, that would work. 🙂
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
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.
Perfect.
I’m so glad you enjoyed it! Thanks for coming back to let me know!
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!
Sounds amazing! Thanks for the suggestion!
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!
That’s awesome! I’m so happy to help!!
Can you prep the potatoes ahead of time?
Yes, just submerge them in water, cover and refrigerate overnight so they don’t start to darken.
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.
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
Glad you decided to try it! Trust me, it won’t be dry. 🙂
What happens if you cook the pot roast for more than 8 hours on low.
Most slow cookers will turn to a “warm” setting after the programed cook time is done.
Can you use sweet potatoes?
Yes, sure can!
I have it in the crock pot now, to cook slowly overnight. It smells delicious!!
What do you think of adding vinegar to the roast during the cooking with this recipe?
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!!
when do you cut the meat? After you sear it or after it cooks for 8 hrs?
After it’s cooked for 8 hours. 🙂
So I bought a chuck roast but it is only 1.8lbs. If I cook it on low how long should I leave it in the crock pot?
I would suggest 6-8 hours on low or 4-5 on high. Enjoy!
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!
Fantastic! I’m so glad you enjoyed it!
Such a fun and easy recipe. Can’t wait to try it when it finishes this evening. Smells amazing!
My mom just loved the recipe,she loved watching my twin brother and I fix dinner while she was tied up !
Please untie your mother and be nice to her and give her some of that wonderful pot roast
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?
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?
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.
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!
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.
I’m so glad you enjoyed it! Thanks for coming back to let me know!
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.
So glad you enjoyed it Lynn!
Hello! I followed your recipe exactly and it’s currently in the crock pot with the roast on top of the veggies. With only 2 cups of beef broth in the pot, the meat is not in the liquid. Should I add more so that the meat is covered in liquid? I am expecting a teander meal after the 10 hour cook time. (In case your wondering Yes I’m a new to pot roasting ?).
So sorry I’m just seeing this to put your mind at ease. The meat will start to break down and release liquids as it cooks so no need to add any additional liquid. I hope you enjoyed it.
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!
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!
George
I’m so glad you enjoyed it! Thanks for coming back to let me know!
We added onion and celery and it was amazing!! So easy and so delish!
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!
Put my roast in the crock earlier and it smells awesome! Can’t wait to stuff my face in an hour or two ?
Can you add Worcestershire sauce? What if I use 1 cup red wine… is my flavor profile getting too much?
I would use one or the other but not necessary both. If your looking for a red wine recipe, I would suggest Red Wine Pot Roast.
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.
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.
Enjoy!!
*Beef* broth
Making this now did have need broth so I threw in some chicken broth hope it turns out ok. We’ll see!
I did the same thing. Did it turn out ok? Just started mine.
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?
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.
Could I use red potatoes instead? It’s what I have in my pantry at the moment!
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.
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!
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!!
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.
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
How could I make this in the oven?
Yes, bake 3-4 hours until done. Also, add the veggies in for the last hour and a half of cooking. Enjoy!
Hi, making this now in oven. I put in at 350 degrees, is that what temp you would use?
I usually suggest 325 for 3-4 hours. How did it turn out?
I find veggies take at least 2 hours, or they’re still hard.
Making this right now for dinner tonight! Just seared the meat and it smells great in my kitchen already 🙂
How big is the slow cooker used for this recipe?
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.
Will a 3.5quart crockpot work?
I would half the recipe using a smaller slow cooker.
To that question, would the cooking time remain the same?
Yes 🙂
Can red wine be added? I? want to make this for dinner today 🙂
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!
but 2 cups does not seem to cover roast- is this OK?
Yes, because the roast will cook down and release liquid too. Enjoy!
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!
No, not half the time as the beef needs time to get tender. Possibly 25% less time?
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.
Is there anything else I would be able to use instead of cornstarch?
Yes, you can use flour as a substitute if you have that on hand.
Or potato starch or arrowroot.
I use arrowroot or tapioca starch for my Paleo diet
Great for Passover!
I used arrowroot starch, which worked beautifully.
Would it be a bad idea to add chipped onions to the mix?
not at all!
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!
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.
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.
Pot roast in a slow cooker is best. That low, slow heat really does magical things to the meat.
I agree, it really does!
This definitely looks like the ultimate pot roast!!
Thanks Jenny!
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.
You’re welcome! Enjoy!!
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!
I agree. Don’t rate unless you made it….per the recipe, not with your own “tweaks”.
100% agree… nothing bothers me more than people that rate and then list all of their changes. Rate this recipe, not your own.
Slow cooker recipes are the best! This pot roast looks incredible! Pure comfort food! 🙂
Thank you Michelle!
That looks positively luscious!
Thanks Kimberly!
Slow cooker meals are always welcome in my home! This is great!
Thank you! It really does help with life gets busy!
Making it right now. Can’t wait to eat it!!!
Enjoy!
Is there anything better than built in gravy??
You’re speaking my language 🙂
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.
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.
Those whole mushrooms are definitely a major plus in my book.
Family dinner on Sunday I think, I’ll definitely use this recipe!
Awesome!
Can I cook it on stove top
Yes, I’d use a dutch oven on the stovetop.
How long would you say to cook on stove top?
2:15 – 2:30 on low heat covered. Check to make sure your liquids don’t get too low and add more if they do along the way.
I added mushrooms and onions