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 am not an expert but it is important as to which cut of meat you are using. Chuck roast cooks to fork tender. It doesn’t work well if you use a bottom round or other roast. Not enough fat to get tender.
I have struggled with roasts my entire life. This recipe was the bomb. It was gone within minutes. I am raising 2 very large men, a husband and daughter. This will be on our list to do again.
How are the vegetables after those three hours? Does the meat fall apart after those three hours? Tough pot roast in the slow cooker usually means it needs to be cooked longer! It will get more tender the longer you cook it. When it’s overcooked, it will usually fall apart into strands, but be fibrous and tough.
A great recipe for a classic dish. The only thing I changed was I used olive oil over canola oil for health reasons. It’s more expensive but I feel it gave it a great base flavor.
Can I just say WOW! The smell wafting from my Crockpot from this was AMAZING and it tasted just as incredible! The meat was so tender and just fell apart, it was so tasty and I will absolutely be making this again!
Can you make this in the Insta pot instead of a slow cooker?
I am not an expert but it is important as to which cut of meat you are using. Chuck roast cooks to fork tender. It doesn’t work well if you use a bottom round or other roast. Not enough fat to get tender.
Smells amazing- but…
I got a 3.5 lb “pot roast” seared the sides.
Cooked low for 3 hours- and it’s over done…. 🙁 what did I do wrong. Every time I try crock pot post roast it’s over cooked and tough. 🙁 maybe my crockpot “low” is to hot?
I suck. lol
Sara H use a meat thermometer I did same (overcooked) for years til I used thermometer. Also I use a can of beefy mushroom soup and 1 can water or low sodium beef broth Perfect! Good luck!
How are the vegetables after those three hours? Does the meat fall apart after those three hours? Tough pot roast in the slow cooker usually means it needs to be cooked longer! It will get more tender the longer you cook it. When it’s overcooked, it will usually fall apart into strands, but be fibrous and tough.
I don’t think it’s your cooking technique that is going wrong. Maybe it’s the cut of beef you are cooking. I’ve found that chuck roast turns out very tender even when I cook it in the crockpot for a long time.
I don’t think it’s your cooking technique that is going wrong. Maybe it’s the cut of beef you are cooking. I’ve found that chuck roast turns out very tender even when I cook it in the crockpot for a ver long time.
It’s probably tough because you didn’t cook it long enough, the longer you cook the roast the more tender and fork falling apart it will become
It’s tough because u didn’t cook it long enough. It will get more tender as it cooks in the juices.
How are the vegetables after those three hours? Does the meat fall apart after those three hours? Tough pot roast in the slow cooker usually means it needs to be cooked longer! It will get more tender the longer you cook it. When it’s overcooked, it will usually fall apart into strands, but be fibrous and tough.
You’ve undercooked it. While it might be to a “safe cooked internal temperature” you have not given it enough time to break down the proteins in this tough cut of meat. Stick with the time mentioned. You literally can’t cook it too long.
You need to cook for longer! Let it go at least 8 hours on low and the meat will break down and be beautifully tender.
Low for 3 hours is not enough time. It’s just gonna come out tough and chewy. If you want it to be tender and break apart with a fork- cook it several hours longer. Like she mentioned ^^ low for 8-10 hours or high for 5-6.
I usually bake mine at 300F for 4-5 hours. Low and slow is key!
Low for 3 hours is not enough time. It’s just gonna come out tough and chewy. If you want it to be tender and break apart with a fork- cook it several hours longer. Like she mentioned ^^ low for 8-10 hours or high for 5-6.
I usually bake mine at 300F for 4-5 hours. Low and slow is key!!
Just made this recipe today – delicious. Only change was I added onions and some parsnips. Turned out great – it’s a keeper!
Would cooking time change with a bone in chuck roast?
I come back to this recipe at least twice a year! I love it!!!! There are only two of us so I do five carrots, 3 potatoes, and a about 2 lb roast from my local butcher and I still have leftovers for days.
I cook it in a skinny deep crockpot so I can still do the same amount of juice and it won’t sit on the meat and overcook it. My wife literally loves it so much she drinks the juice. I also add an extra 1/2 tbsp of the corn starch so it is more like gravy instead of a bit runny, and I ran out of my fresh dry thyme like two years ago and substituted with herbs de providence. I do this every time now. It has come out perfect every time.
I don’t think cooking the vegetables for 5-6 hours is a good idea. Wouldn’t it be better to add veggies in last hour of cooking?
This recipe sounds great. Can I use a rump roast instead of a chuck roast?
Can I use two smaller roasts? Or does it have to be just one big one?
I only use a small roast about 2lb because there are two of us. It still comes out perfect. I would say do the deep seer on them and make sure they lay next to each other and not on top. It literally melts when it is done. So good.
How long did you cook your 2pound roast for?? I’ve been going through the reviews and some people are saying they overcooked theirs:( so I’m trying to definitely avoid that with the 2 pound roast haha.
What setting, and cook for how long, if using a crockpot?
Can I just say WOW! The smell wafting from my Crockpot from this was AMAZING and it tasted just as incredible! The meat was so tender and just fell apart, it was so tasty and I will absolutely be making this again!
you gotta add some beef base ala Knorr, Caldo de Res. And I always add a can of cream of mushroom soup, a can of French Onion soup if available OR an envelope of Lipton Onion soup mix. Onion Mushroom soup mix is a great alternative also in the crock. I mix the whole mess together in an 8 cup measuring cup and pour over the roast b4 covering it. 6-8 hours for mine. HTH’s….great time of year for pot roasts in the crockpot.
This is my third time making this, in a month. My husband kids and I all love this! I make it just as is described. So easy for a working mother!
What other vegetables would you recommend to put in this? And is it ok to freeze? Thanks
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! We havent frozen ours, it might cause some fluid separation but should be fine!
I made this recipe today. I seared the meat first. Followed the recipe, but there is not that much flavor. Where does the flavor come from except from the searing? Does that make sense? The meat was very tender though.
Thank you for taking the time.
Followed the recipe and it turned out perfect. My whole family loved it! Thanks!!
Wow! I was skeptical at first. However, I used this recipe to make a roast today and I am soooo impressed. My home smelled of a wonderful roast aroma while it cooking and the taste reminded me so much of when I was a little girl and my mom used to make roast. I have NO cooking skills, but my roast came out absolutely perfect! And, it was so easy! Thank you, Thank you, Thank you!!
Thank YOU, Angelia!
Being that there is a difference between a slow cooker and a crockpot….was the time stated cooked for a true slow cooker?
Yes, it was!
I’m confused. “Crockpot” is a brand name. It’s a slow cooker. It’s actually a spin off brand of Rival company.
Am I missing out? Is there an appliance I am in need of (I tend to be a appliance junky. My current fav is the black and decker WiFi enabled slow cooker, just for the ability to turn on remotely).
What size slow cooker did you use?
I use a standard 6 qt slow cooker.
If I’m prepping this tonight for dinner tomorrow, do I go ahead and sear the beer tonight?
I recommend searing it before you put it in the pot. It should only take a few minutes on each side.
What size slow cooker did you use?
The standard size slow cooker – 9.5 x 15.3 x 15.4
My go to recipe used to be adding a couple of commercially processed items to the roast and veggies – and that was fine. But one day I needed to find a gluten free pot roast recipe when I found this. Oh my word!! This is so delicious!! Searing is the key!! This is the best pot roast I’ve ever had, and several friends who I have shared this with agree!
Thank you so much, Susan, so glad to hear everyone loved it!
This cooking on my counter right now and smells amazing! I added onions to the veg and used an extra clove of garlic (family taste) and mixed my cornstarch with cold beef stock instead of water. More layers of flavor! Otherwise made it just as written. Can’t wait!
This cooking on my counter right now and smells amazing! I added onions to the veg and used an extra clove of garlic (family taste) otherwise made it just as written. Can’t wait!
Does it matter if there isn’t enough broth to cover the meat? Should I add extra so that it can be covered?
No that should be fine! don’t want it to get too soggy!
The potatoes or carrots won’t become too.soft will they?
The recommended cook time always works for me personally.
Do I need enough broth so the roast is sitting in some? Right now only the potatoes and carrots are in the broth.
Hello Jess, I’m sure the required amount should be enough for everything. It could also be a personal preference if you want more broth.
What if you just have an Insta pot may you tell me how much time and setting to use
I would use the setting recommended for pot roast on your particular instant pot.
Amazing recipe – I swapped squash for the carrots (not a fan) and everything was delicious. Agree with the others that the searing is key. Meat was tender and tasty. Will definitely use this recipe for every roast.
This is great! So glad you enjoyed it!
8/23/21
HI Sabrina
first time cooking a roast beef, have one hand, thank GOD I have that, have a crock pot with different types of menus, do I cook the roast beef on meats/stew or slow cook and hit the button several times.
Hello Janet, you slow cook the roast beef on medium heat.
Incredibly good. It’s the only pot roast our family has made. We’ve done it at least a dozen times over the last couple of years. I tend to add more broth to make more gravy and always wing the seasonings. Worth every bit of extra time you get back in your day because it’s so convenient. Just don’t skip the searing!
I made this according to your directions except (since I didn’t have beef broth on hand) I used ‘Better Than Bouillon’ vegetable paste instead. It turned out absolutely wonderful – very flavorful and break apart tender. My husband loved it so much he enjoyed a healthy second helping. An added bonus was that it was so quick and easy to put together; once in the crockpot it took care of itself!
Leftover meat was shredded; along with its gravy it will be used to top garlic mashed potatoes and served with a side of seared green beans and possibly a salad – providing us with a second delicious meal. Thank you for this recipe. We will be using it again and again.
Thank you so much!
Great recipe. I highly recommend not skipping the browning step. It really makes a difference in the taste.
And, if you’re going to brown the meat and dirty a pan anyway, you can take this one step further. After browning, take the meat out of the pan and deglaze with some of the broth to recover the flavor left behind in the pan. As a bonus, the pan will be easier to clean.
great idea!!
I’ve made this recipe a dozen times and saw this comment and decided to try deglazing the pan with little beef broth and then cooked some of my garlic and onions a bit in the liquid before pouring them over my beef and the umami was amazing and I didn’t really have to scrub my pan as hard after words. That’s going to be an added step in my process from now on
This is awesome Cassidy, so glad the comments are helpful!
I added a half cup of finely chopped onions and bell pepper to the searing process. Then, did as you did and added a cup of beef broth to the pan and got all that deliciousness in the pot!
Is it ok to use red potatoes for that’s all my kids eat
Sure!
Love recipes that are simple and delicious! This pot roast recipe was a winner! I just love the ease of cooking this crock pot recipe then sitting down and enjoying the fruits of my labor or lack of it. A little slicing, a little dicing, a little spicing and it was done. So nice and yummy too! Great comfort food even on a hot Arizona day! It’s nutritious, it’s delicious and it’s easy! Great combination!!! My husband loved it!!!
I added some fish sauce on a whim and holy moly it turned out spectacular!
I could not see what slow cooker you recommended. I have an insta pot that I find unsuitable as a slow cooker so I will make the purchase.
I made this yesterday. It turned out magnificent.The meat fell apart . No need for knives.Fantastic gravy came form it as well. It’s a keeper!
Thank you Vanessa!
This recipe sounds delicious, but neither the recipe, nor the video, state how much broth to add. Also there is a mention of soup, yet soup is not listed, or mentioned in the video, is that a substitute for the broth???
The recipe calls for 2 cups of beef broth. Enjoy!
Made with rolled oats. So good!
This is my third time making this recipe. My wife and kids love the flavors and that the meat falls apart with a fork. I only tried the recipe two months ago they keep asking for more. This is saying a lot because my wife hates seasoned food. I make sure to keep her out of the kitchen when I’m cooking or I prep my seasoning the night before. She has no idea how I flavor her food and she always enjoys it. If she see me using anything, she tell me she doesn’t like that spice. This recipe the little use of seasoning is just enough to enrich the flavor and subtle enough so she doesn’t complain.
Dam. Sorry to hear that your wife has zero taste buds, bro. Flavor is the spice of life. Living bland just won’t cut it!
The roast and veggies were very flavorful and my whole family loved this recipe. I added a little extra salt and pepper, garlic and thyme and also included a small onion and about 1 c of mushrooms. I intend to make this recipe much more often. Thank you for the delicious recipe.
It came out super tender and juicy but next time I make it I’ll add more seasonings. Seasoned salt instead of regular, onion powder and garlic powder as well as onions. I need more flavor
Part2: roast finished at 7pm. I have to admit, i have no experience making gravy. I put all 2 tablespoons of cornstartch in at once….all i got was slightly thickened base with a bunch of clumps in it. Strained it, moved on. Roast came out fantastic. Many comments about non-existant flavor. I did not experience this but i do not use salt very often. It tasted great to me. But, to each their own. I thank the original poster for the recipe, we loved it and will be eating it for the next few days
The original recipe really should include instructions to make a slurry with the some reserved roast sauce & cornstarch, and then add that in. It prevents the lumps and helps the cornstarch to incorporate better.
I added onion, mushrooms and some red wine to mine just because that is what I like. It is so soooo good. Very tender and not dry at all. Fully recommend this recipe.
Had a 2 lb roast. Used the web site adjuster to show 4 servings to match up with roast size. Was wondering why the cook time did not change? Still shows 8 hours on low. I would think the time would be less. No?
Thank you for letting me know that isn’t adjusting. It may only take 6-7 hours on low heat. Hope you enjoy it!
I saw this while browsing for slow cooker pot roast. I got all ingredients today. I could not find a roast that big. I got a 3.3 lb. Followed everything else to the t. Fresh thyme. I got the beef bullion brand that was suggested. Its been in the pot since 10am. Its now5pm. Going to add celery on last hour. Will post while i am eating it with a spoon. Wife and i both love pot roast
I could not see what slow cooker you recommended. I have an insta pot that I find unsuitable as a slow cooker so I willake the purchase.
Tap the words my new slow cooker and it takes you right to it.
I’ve made pot roast all my life, but it seems to me the cuts sold in grocery stores have gotten tougher, even though I always buy “choice” grade, so this recipe was perfect for ensuring the meat was tender and juicy. I tasted it about 1.5 hours before it was to be served, and thought it needed a bit more flavor, so added some Lawry’s seasoned salt. It did yhe trick!