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.
Made this last night, and it was delicious. I cooked on high for 5.5 hours, and that was way too long though. The meat was totally shredded into small pieces. If I do this again I think I’ll cook it for less time so that the meat still holds together. Thanks!
Really good.
Made this today. I added garlic powder, and Italian seasoning while it was cooking. When I thicken the gravy I’ll add a dash of Worcestershire and some more garlic powder and seasoning
Instant Pot roast is still pretty delicious, mind you. However, it’s noticeably less tender than the Crock Pot counterpart, with a few bits on the edges noticeably softer than the middle, and a significant amount of marbling and fat remaining.
This is perfect!!! Can I use a sirlion roast? That’s all I have right now. For this recipe in particular, for future, should I use outside or inside roast instead?
I realize this comment is very old, so I am so sorry for the delay in replying.
If the sirloin roast had great marbling, sure, but I find it tends to be a bit leaner so the roast may be tough.
Great recipe. I upped the seasonings with Old Bay, Rosemary and garlic salt. I used Wondra flour to thicken Comfort food! Yummy
This was delicious! I did use about a 2 Ib chuck roast though so if I had used what the recipe called for it would definitely be way under seasoned. I actually added a little more salt and other seasonings than what was called for. Thanks!
Your nutritional value for carbs is way off but this was a huge hit. I have been looking for this taste since I was a young girl. Thank you so much for sharing. Mmmm Mmmm Mmmm
Made this yesterday and it was delicious. A big hit. Thank you, Sabrina! (My oldest sister’s name is Sabrina, too.).
I’m so glad you all enjoyed it, Holly.
Making this tonight… My family loves it!
My mom made the best roast. Been a few decades since I tried. Found this recipe and it worked great. Had to buy 2 packages of roast and wound up with close to 5 pounds. Tried to season accordingly. May have gone heavy on the thyme. The meat wasn’t entirely submerged in the liquid but turned out great after cooking for 8 hours on low. I added an onion like Mom did. I drew off 2 cups of liquid at the end and mixed with flour and probably will stick with individual batches instead one big pot of gravy at once. I may try red wine, onion soup mix or Coke on the next one. Which will be a while since my little family only made it through 1 of the 2 roasts. Any advice on how to package for refrigeration or freezer? Overall great meal.
I realize this comment is very old, so I am so sorry for the delay in replying
I would let cool completely then store in the smallest possible package with fat strained off the liquid then poured in with the roast. Chuck Roasts are good for cooking and freezing, they reheat well.
I made this tonight and I usually never use my crockpot but this was a lifesaver i did have to do anything much but cut potatoes and carrots PSA if the meat is bland its not the cut it’s literally because the only seasoning is salt and pepper ALWAYS ADD MORE THAN JUST SALT AND PEPPER!! throw some creole seasoning,garlic powder,onion powder, or seasoning salt in there because if its just salt and pepper you’re gonna be disappointed especially if you’re used to flavor you need a well blend for meat this thick
I changed out the potatoes for rutabaga,very good
I’m gonna try it tomorrow, yum! Two questions, my grocery only had 2lbs so I bought two. Is that okay? Also do you think bay leaves and extra cornstarch is a good idea? My SO loves a thick, flavorful gravy. Thank you!
I realize this comment is very old, so I am so sorry for the delay in replying.
I would make sure the roast didn’t get completely submerged, using a smaller slow cooker. I would also thicken the sauce after it is done cooking in a small saucepan. It won’t be as tender as one larger roast though, I would also check it at 6 hours vs 8 hours.
This is pretty horrible recipe and the cooking time is way off. I used a 4.5lb chuck roast and it was done at 6.5 hours. Additionally this has zero flavor. I added pearl onions at the beginning and when I saw how flavorless this was I added Worcestershire sauce and some dry red cooking wine. I let it set on warm for another hour and a half…..total waste of $65 in ingredients.
Just curious if you braised the meat prior to cooking. I am completely baffled at how it had “zero flavor”. As far as the meat being done at 6.5 hours, the whole idea of the slow cooker is to just allow it a full 8+ hours on low. That’s what makes it tender. It’s not about reaching a certain temperature. It’s a shame that something went wrong for you with this recipe, as it pretty phenomenal.
SO delicious and easy. Pop this into the crockpot before you leave for work and when you get home, dinner is served!
I used this recipe due to its simplicity, as this was my first time making a pot roast. I put twice as much garlic as the recipe said and used the recipe seasoning requirements on half the amount of meat (I also added some herbs). I used a round bottom roast that I found on sale in the meat aisle of the grocery store (I am a grad student and can’t really afford to get a super expensive cut of meat). I seared the meat like instructed and overall followed the recipe (using celery, carrots, and potatoes as veggies). While the meat it was definitely not dry, its interior was not very flavorful. (Perhaps I should have let the seasonings sit on it all day, like I said before, this was my first time and this recipe did not tell me to do that). The vegetables were good though. Overall I thought this was a mediocre recipe and I will probably try a different one next time.
Bottom Round is not really a suitable cut for this. Something from the front quarter, like Chuck, or Blade roast (popular when I was your age, but they don’t label it like that nowadays) Even Short Ribs would be wonderful for this. The Round is too lean and tough for this recipe.
This is my go to pot roast recipe. So delicious and my family loves it!!
I’ve loved every recipe on this site (and I’ve made at least ten), but not this one. Not sure what went wrong. Used good quality chuck roast, salted and seared as instructed, and final result was fall apart tender but soooo bland. I used beef broth but not the same brand—maybe variances in sodium for different brands of broth? Maybe I lost seasoning in the searing process?
Seems like something is going on if recipe is working for some but coming out bland for more than just one or two others.
Feel free to adjust the seasoning more to your liking.
I’m making this for tonight. For something different I add radishes. They’re delicious cooked. Kinda like a very mild turnip. People who don’t know think they’re potatoes.
This is my family’s favorite pot roast recipe! One small critique – I never have to cook the meat nearly as long as the recipe calls for, whether using high or low power on the slow cooker. This morning, I was up early enough to use the low power setting, and it only took 2.5 hours to get the 4.05 lb roast to 170 degrees. It’s no big deal though, I just periodically check it with a thermometer and remove it at the desired temp and shred it. Then I continue the carrots and potatoes until desired tenderness.
Was sooooo tender and delicious! The cornstarch didn’t make a gravy for us but was still delicious!!
This is the only pot roast recipe I use now. Delicious. I add some whole mushrooms. This turns out perfect every time. Thank you!
Wow!! Thanks for coming back to let me know, Joanna. I’m honored to be your go-to recipe.
Incredibly bland. I had to add a ton of spices to it at the end because it had zero flavor.
I figured it would need some flavour to so I cooked it with rosemary, sage, Italian seasoning, bay leaves. Plus added a clubhouse pot roast seasoning mix but instead of mixing it with water I used a 3/4 cup of red wine! Came out delicious.
I AM TRYING THIS TODAY I WILL LET YOU KNOW HOW IT GOES LATER. Itsa chuck roast. I hope it’s Tender and tasty
How can I adjust this recipe for a 2.5 lb roast?
I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
I would cook for 6 hours on low heat.
Question:: If my roast only weighs 1.92 lbs, do I really still cook it 8 hrs like the adjusted 3 serving or 4 serving recipe reads? I’m hoping you are able to respond before I make it, as I always make tough roasts. Thanks. Sign me ‘Ms Anon’ ha ha.
I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
I wouldn’t cook it that long. Six hours should do it.
I’m so sorry I missed this! 🙁
This was absolutely perfect! Gravy is so easy and truly thickens up in the last hour!! This will be my go to recipe every time… Put it together in no time and so nice that the ingredients are ones that are staples in the kitchen!! Thank you so much!
Very basic , I added worcestshire and a little red wine to the broth , celery and onions to the veggies , fresh thyme and a bay leaf and also a can of roasted garlic tomatoes for the acidity , it was really good!
Simple, fast and good. Family favourite that we’ve made many times. For those complaining of blandness- buy meat from a good butcher, be liberal with the salt and sear the meat longer. Few but quality ingredients makes this work. This is a lazy day recipe and the prep is further shortened by using whole new potatoes and baby carrots. I prefer fresh thyme and I like a thicker gravy so add more cornstarch or flour.
Came out wonderful!!! Everyone just loved it. My new go to pot roast recipe!
Thanks!
Oh geezzz how I could forget…
I didn’t have any beef broth on hand; how about I simply, added my go to “Orrington Frarms Broth Base & Seasoning” to two cups of water, mixed with the juices and fat from my searing pan and WOW!!! Okay I’m done being excited.
Thanks for a really awesome recipe, one I will continue to use!
Thanks for the tip!
I forgot to add my 5 stars 🙂
Thank you!
I added a few more herbs including some bay leaves, a whole onion and some celery stalks…absolutely delicious!
Ended up having to trash the rest after we ate enough to make a meal. Zero flavor. Really mad at myself for such a waste of good meat on a terrible recipe. Should’ve known better! Literally zero flavor.
Maybe you just don’t know how to cook which is more likely. Recipe turned out great.
Turned out great for me too! My first time making a pot roast. Only thing I did differently was adding an onion (cut up).
P.S.
Your comment was spot on with what I was thinking! Lol
Good recipe Chef, thank you!
I’m so glad you enjoyed it!
Yes, no flavor as the recipe is written. Add more variety of seasonings and much higher amounts.
This is the 2nd time making this don’t go by the times listed because you probably over cook it. My first time I went low for 8 hours checked the internal temp on the meat at 6 hours and it was 195. Came out like boot leather also you want the meat in the liquid if doesn’t fit in the liquid cut it in 2 or 3 parts it’s under the liquid. use a meat thermometer 145 med-rare to 150 medium check how soft the potato’s and carrots.
I will agree that slow cookers can differ as far as if they run hot or not. The best way is to use a meat thermometer to get an accurate internal temperature. Thanks for the suggestion.
This is the third time I’ve made this. It’s very good. I spend a lot of time searing the meat and add a dash or two of Peter Luger’s steak sauce for some kick. I add flour after the meat is out of the crock pot to thicken the gravy. It freezes very well. I usually eat one portion and put the rest in ziplock freezer bags – perfectly heated up in the air fryer. Thank you for a simple and delicious meal.
Thanks for taking the time to come back and let me know how much you enjoy it!
OMG, this was the best pot roast I’ve ever had!!! I used more salt pepper and added some Worcestershire sauce to the meat when in the crockpot. DELICIOUS!
Thanks so much, Natalie!
Haha…as I was pulling my spices out I thought about Worcestershire sauce…I will definitely add a little the next time. Thanks for sharing that, and I agree, this was my beat one ever, and I won’t say how many years I’ve been cooking ?
And it was so easy and simple, even better!!!
OK – just buying a “chuck roast” is an adventure in a Barcelona butcher shop. The names for all the cuts of beef you have known all your life — out the window. I googled for information and some were good and some very wrong! I showed my butcher the cow and and where the chuck was located and what I thought it was called in Spanish. He agreed that it was a good cut but he had a more tender cut. I gave it a try. Delicious. This recipe is so simple and delicious that the entire experience was positive! Thanks!
Oh my goodness! With all the trouble you went through, I’m so glad it all turned out great.
Going to try this myself, so exciting your experience sounds! I went to Barcelona a few years back and the cuisine was most of the best I’ve ever had! I live at the top of Minnesota, I will go to our local butcher and get some fresh local chuck with a good marble! Wish me luck.
It was delicious! Family loved it. Browning the meat beforehand was what really added that touch I was looking for too. Great meal, thank you.
You’re welcome, Karie.
This looks like an amazing recipe and I’m going to cook it today but my SO got a 2.08 lb instead of 4. Do I need to adjust the cooking time? If so what would you recommend?
I’d check it around the 6 hour mark and go from there. Good luck!
bland as all hell. sear it or don’t sear it, you won’t taste anything.
What quality of meat did you use?? Why would it be bland with all the ingredients given in the recipe?? It was a rude commentary. Perhaps you could add your suggestions instead of just a bruising and actually questionable critique, that would actually be helpful. For me, it was delicious.
Do you not have taste buds? This is such a flavorful melt in your mouth roast. Did you use a coarse sea salt to bring out those flavors. Or maybe you should get checked for Covid. This is an amazing recipe. I learned how to make this from my Mem and has been my favorite for 50 years. I usually do it in a cast iron pot right in my oven. I was checking with Sabrina for slow cooker time because it has to make a two hour trip. this is almost identical except for a couple of family secrets. You’re awesome Sabrina. K T P is clueless!
Made it for the Fam-bam and it was an instant hit !!! From the tender meat to the thick savory gravy and vegetables.
Great for those cold winter nights –
I’m so glad you all enjoyed it!
Your “Better than Bouillon” Amazon link doesnt work.
My go to recipe is similar. Brown roast, place in roaster with potatoes and carrots, and onions. Parsnips, too if I have. Cover top of roast with a package of dry onion soup mix, pour a can of Diet Coke over all and bake.
Sounds great Carol!
The best pot roast recipe. Hands down.
Really easy to perfectly pull this off. No fancy or hard to find ingredients.
The juice / gravy is wonderfully flavorful.
This is my new go to.
Thanks, Erin.
This is my go to recipe, I add celery, baby carrots and the mini potatoes (the kind in the netted bags with 1.5 pounds of the mini’s inside.) As well as minced garlic. I always season and deeply brown the roast first! Put it on top of the veggies, add beef broth, cover and slowly cook it…on low for about 8-10 hours. I prep is as soon as I get home from work at 7am. It cooks all day(and smells AMAZING) I got up, make the gravy and my family has dinner ! There is never any left overs!
Very fatty and not very tasty! I guess blame the meat…. but I don not think that is right;-)
Spend some money on the meat
I wanted to try something different from my pot roast and went with this recipe. It was delicious. I was out of thyme so improvised with a few different spices.
I also added celery, red onion, and cabbage.
If I wanted to add bacon to this, because BACON, what would be the best way to do it?
Bacon is always a winning idea! I’d cook it up until it’s crisp and add it into the slow cooker for the last hour of cooking. Enjoy!
I’ve done pot roast in crockpot many times before but I don’t add potatoes until the last 2-3 hrs cause they cook faster than carrots, don’t understand why some recipes suggest adding them in with the roast, meat takes longer to cook in crockpot.