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.
Thanks cousin! Sounds delish. Personally, I would add 1/2 of a yellow onion chopped into chunks!
This came out absolutely wonderful! I added fresh cut celery (with ends) and used a bag (1.5 lbs.) those tiny baby potatoes, halved for last hour. Definitely sear the meat first & use equal parts broth to water. Salt at the end.
Absolutely the tastiest roast I’ve ever had! Even my daughter ate the potatoes
& carrots, which she never eats. This is definitely my go-to crockpot roast!!
This recipe is great for an overbite cook. At dinner time all you have to do is heat dinner up and add finishing touches to your meal. I also pan seat onion in butter before I seat the roast.
Loved the pot roast. I added onion , and extra garlic. There was a lack of liquid. But slow roast crock pot, doesn’t matter. Meat still tender. Thanks
I just put this in the crockpot but the liquid did not cover the meat will it cook right or do I need to add more liquid?
@Lisa, I was actually wondering the same thing. The liquid just barely covers the veggies, doesn’t cover any of my roast and I’m using a smaller one than the recipe calls for. (3-4lbs) I hope it cooks properly sitting on top of the veggies and broth! (I just started it for an overnight cook). Fingers crossed!
How did your roast turn out? You were concerned about the lack of liquid. I’m making this tomorrow and was concerned, also. Thank you!
The beauty of cooking in a crockpot is that you do not need a lot of liquid. Your meat will provide more liquid as the fats breakdown.
Looks delicious
Consider adding print button for recipe (unless I missed it)
Made this and it was great!! I added onion and tripled the garlic. I started it a bit late in the day so wasn’t able to do a full 8 hours, but I did 6 hours on low and an hour on high at the end and it came out very tender and tasty!
Where are the spices. This was bland as mess.
Mess is bland? I thought neatness is bland.
Would it make much of a difference if I used chicken broth instead of beef?
Fabulous pot roast!!! Great tip on making the gravy with the corn starch. The gravy turned out wonderful as well
Only thing I did different is I added potatoes later towards end so they wouldn’t get mushy. I didn’t use tyme I use an Everglade seasoning. Also added mushrooms.
Great tip on the potatoes!
I may even try ‘reds’.
Wonderful! Breaking in my new slow cooker, and this recipe is a winner. I added a bay leaf and some tomato paste. Didn’t have enough carrots, so added a couple wedges of cabbage and onion. Served it with horseradish on the side. SO Good and can’t wait for leftovers tonight. There are no clunker recipes on this website!
I’ve made this recipe twice now. Both times it came out so tough I had to use scissors to cut the beef. I used heat quality, fresh chuck roast each time. I browned in the pan as directed. Placed it on top of my veggies in the cooker, covered in with the broth and within 3 hours on LOW I couldn’t cut into it.
Standard for cook time at the low setting is 8-10 hours. At 3 hours the meat might be cooked, but it will not be tender.
3 hours on low????? The recipe say 8-10 hours on low!!!
Well, I wonder why it was so tough… Considering it was cooked for 3 hours. I followed this recipe exactly last week and did 8 hours on low, perfectly tender…
If you cook it on low for 3 hours you definitely won’t be able to cut it. Standard is 4-5 hours on high and 8-10 on low.
You are not cooking the meat long enough is the problem. I hope this helps
3 hours on low! No wonder it s tough! The cooking time on low it’s 10 hours!
You’re supposed to cook in on low for 8 hours, not 3, so that does not surprise me.
If you cook it on low for 3 hours you definitely won’t be able to cut it. Standard is 4-5 hours on high and 8-10 on low.
You are not cooking the meat long enough is the problem. I hope this helps
I think the recipe said 8 hours @ low.
Tina, as long as your note isn’t a typo, did you really try to cut into the roast at 3 hours on low? That could be your problem right there. This recipe calls for (as well as most for roasts) for 8 HOURS ON LOW.
It needs to be cooked ALOT longer than just 3 hours on low . It needs 6hrs+ on high heat… on Low it needs atleas5 8-10hrs
3 hours on low! No wonder it s tough! The cooking time on low it’s 10 hours!
Thought I might need to tell you that the recipe calls for 5-6 hrs on high or 8-10 hrs on low in the slow cooker and since you only cooked it for 3 hrs that’s why your roast was tough… lol You know since I’m sure you didn’t get the 300 other replies with the same response. ?
Thought I might need to tell you that the recipe calls for 5-6 hrs on high or 8-10 hrs on low in the slow cooker and since you only cooked it for 3 hrs that’s why your roast was tough… lol You know since I’m sure you didn’t get the 300 other replies with the same response. ?
Thought I might need to tell you that the recipe calls for 5-6 hrs on high or 8-10 hrs on low in the slow cooker and since you only cooked it for 3 hrs that’s why your roast was tough… lol You know since I’m sure you didn’t get the 300 other replies with the same response. ?
Thought I might need to tell you that the recipe calls for 5-6 hrs on high or 8-10 hrs on low in the slow cooker and since you only cooked it for 3 hrs that’s why your roast was tough… lol You know, since I’m sure, you didn’t get the 300 other replies with the same response. I’m always willing to help! ?
Thought I might need to tell you that the recipe calls for 5-6 hrs on high or 8-10 hrs on low in the slow cooker and since you only cooked it for 3 hrs that’s why your roast was tough… lol You know, since I’m sure, you didn’t get the 300 other replies with the same response. I’m always willing to help! ?
Thought I might need to tell you that the recipe calls for 5-6 hrs on high or 8-10 hrs on low in the slow cooker and since you only cooked it for 3 hrs that’s why your roast was tough… lol You know, since I’m sure, you didn’t get the 300 other replies with the same response. I’m always willing to help! ?
Tina!!! You got this!!
The roast shredded with a fork! Rave reviews from the family! ??
Excellent. Substitute a can / bottle of strong beer ipa or similar for one cup of bouillon for even more flavor. Also cuts down salt.
I made this Recipes ultimate slow cooker pot roast.
And it came out really tough.
I’m really not happy with this Recipe.
I don’t know if I used the wrong size slow cooker.
With this Recipe I used a 6qt cooker.
I’ve made this many times. I always thicken the gravy separately on the stove. I add a touch more water and a bay leaf when I do and it changed the flavor quite a bit. Excellent recipe as is, but I recommend trying it with a bay leaf, also.
This recipe doesn’t call for any onions. Okay i’ll that change the finished dish much?
I made this Recipes ultimate slow cooker pot roast.
And it came out really tough.
I’m really not happy with this Recipe.
I don’t know if I used the wrong size slow cooker.
With this Recipe I used a 6qt cooker.
clients*
whose*
Really?
Really? Stop being a troll.
I cannot thank you enough for this wonderful recipe!!!!
Turns out perfect every time. I wouldn’t change a thing.
Can I do all the prep and then refrigerate it overnight before actually cooking? (Meat browned and all ingredients other than starch in the crockpot.)
Sadly made this last night and completely ruined my meat – DON’T cook this recipe in a crockpot on high. Meat is super rubbery and tough.
Hi, how many hours did you cook on high?
Making this today-I know slow cooking is best on low-but an short on time. Will I ruin it cooking on high?
I’ve made this many times. I always thicken the gravy separately on the stove. I add a touch more water and a bay leaf when I do and it changed the flavor quite a bit. I’ve envied guests over for dinner and have had several REQUEST I make this. Excellent recipe as is, but I recommend trying it with a bay leaf, also.
Don’t cook it on high. It will end up ruining your beef and making it really tough. The whole entire point of the tenderizing is low and slow with tough cuts of meat. And depending on your crockpot, it may take a lot less time in the end. Mine runs really hot so it’s just knowing your crockpot and keeping it covered without peeking. If you want it to cook evenly and less time, use a dish towel between your crockpot and lid and that can really help with time too. ?
This turned out awesome! It was even better the second day! I had to brown the meat in a skillet because my slow cooker wouldn’t get hot enough but other than that I followed the recipe to the T. Thank you so much for sharing.
Growing up is Minnesota a slow cooker was always going with something. This recipe is pretty much exactly like my Moms.
With a few additions way more garlic (I can’t help it) and my Moms secret: dry onion soup mix makes it PERFECT I also add a little braggs liquid aminos and balsamic. Also my kiddo is not a gravy fan so when it’s ready I take a cup of the liquid and whisk a little cornstarch in and simmer it in a pan for a separate gravy stash 🙂
I’m guilty of adding more garlic to my dished too haha.
Occasional guy cooker here. I halfway up a pot roast, threw this together, and it’s OMGosh delicious. Half on high. Half on low.
So easy a guy could. Lol
Just made today. One word describes it, scrumptious. Thank you.
Does seem like there’s enough water or broth in it should it be covering all the potatoes and carrots, should the liquid be touching the meat or not?
I didn’t use the salt because I’m trying to cut back and I added half of an onion. This recipe is amazing. Thank you for sharing with the world
Could you freeze leftovers to eat at another time?
How long do you think the leftovers would keep in the fridge?
Thank you in advanced!
I only change it a little by adding an onion and Worcestershire . A dollop of marinara. My fiancé loved it and said it was the best. Thank you love onions
It’s very simple prep so I did that the night before. Im a little short on time so Im cooking it for an hour on high then reducing to 5 on low slow cooker. I’ll give an update….
This is the third time using this recipe. I use the exact recipe each time because my family loves it! I wish I would have found it sooner. It is so easy and the seasoning is perfect!
I made this using beef broth and it was not good. I’m going to try using bullion next time and give it another try.
I use Beef Bone Broth for my roasts… it’s much better!
Occasional guy cooker here. I halfway up a pot roast, threw this together, and it’s OMGosh delicious. Half on high. Half on low.
So easy a guy could. Lol
Add dry onion soup mix
Absolutely perfect!
Great recipe!
Made it once and it was out of this world delicious.
Made it the second time for our New Years dinner and it sucked!
I believe it was because the pot Roast was a horrible piece of meat!
Tough in some spots, pure fat in others and just ok otherwise.
The vegetables were exactly perfectly done so, if I had cooked the meat longer, the veggies would have been mush.
Is there such a thing as just a horrible piece of meat?
Suggestions welcome!
This is long after your original comment, but cut of meat can TOTALLY make or break your pot roast. Picking a boneless chuck roast where the fat is evenly distributed and there is good marbling will help a lot.
Substitute the broth with 2 cans of beefy mushroom Campbell soup. I’m tellin ya’!!!
can i use a tri tip roast instead?
So good and easy!
I was not a fan of this recipe to say the least. There was way too little seasoning and the meat didn’t fall apart the way a pot roast should. I followed the recipe to a T but I won’t be making it again. The roast was very bland. I’ve never seen a recipe for a roast without onion or worcestershire sauce. I lost my original recipe for pot roast but this will not be my replacement.
It literally says in the description:
“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!”
I’ve been making this dish for 5 years and still come back to this recipe every winter. I modify it however I like, and most times it’s slightly different but it always tastes exceptional. Reader beware The 1 star review here isn’t justified.
If using fresh thyme instead of dried thyme, how much should I use and do I use as a rub or just put on top of meat?
Hi! The correct ratio is one tablespoon of fresh herbs to one teaspoon of dried herbs.
I’m making this right now!!! It smells amazing!!!!!!! I’m using fingerling potatoes! Can’t wait!!
Excellent recipe and taste phenomenal!!! ?
This was delicious!! My son took all the leftoversfor work the next day! This will be my go-to roast recipe from here on out! ThankS
Love this recipe. I’ve used this as a go-to since I discovered it. The meat is always tender and flavorful, and the veg are not overdone, but rather carmelized and rich. This recipe is an amazing base that you can customize. For example, sometimes I add a tablespoon or two of tomato paste or add some bay leaves. Leftovers are great as shredded beef barbecue, but usually if there is enough gravy left, my family wants a repeat of the original meal. Thanks so much for the inspiration Sabrina!
Thank you for all the kind words Lisa!
What size slow cooker do you use/recommend for this recipe?
I think this is a great base recipe. When I was learning to cook, I would follow this almost exactly and everything was delicious. There’s always ways to add vegetables and tweak things to your own tastes and I have done that as I’ve gotten better at cooking. Overall it’s a great recipe!!
nice
My comment is not on the recipe itself, although it is delicious!! When I originally looked at the name “Dinner, Then Dessert” I thought I would get to kill two birds with one stone…a dinner and a dessert recipe or at least suggestions. Have you considered linking a dessert to go with the dinner recipe? Yes, I can come up with a dessert to go with it but sometimes there are suggestions or recipes that I hadn’t considered. Just a thought.
I have started thinking about doing that. We publish one dinner and one dessert each weekday so that’s our “theme”
The meat and vegetables were very tender, However, the dish lacked flavor. It needs alot more seasoning than what the recipe suggests. I removed the meat and veggies from the pan and transferred the drippings to a saucepan. I thickened the drippings separately per the recipe suggestion. I then seasoned the drippings with worcestershire sauce, kosher salt, fresh ground pepper, sliced onions, and garlic powder. I cooked the drippings for another 110-15 minutes and reintroduce the vegetables and meat.
How long when using crockpot?
i thought boullion was real salty. i used low sodium beef broth. what about adding onions? red wine? how much wine?
Can I use fresh thyme instead of dried
Of course. Just remember to adjust the amount.
Just a heads up, adding your potatoes and veggies at the start will result in mush. Add the about half way. 8-10 hours will destroy them.
Thank you just probably most definitely saved my dinner
Yes I was surprised they were added with the meat right after searing, I will add them about half way through as I usually do ?
Made this yesterday. It was wonderful! Very straightforward and simple recipe. At the end of the cooking, I did add whole cremini mushrooms and frozen green peas. Serve this pot roast with slices of hot crusty French bread.
This is my go to slow cooker pot roast recipe. So good