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
Want to save this recipe? Create a free account to easily save your favorite recipes
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.
Can this be made in a slow cooker liner in the slow cooker? Do any adjustments need to be made if using a bag/liner? Thanks! ?
I haven’t tested using one so I’m not sure of any adjustments needing to be made. The only issue I’ve seen from other people posting about using the liner is that it doesn’t allow the meat to get a crisp on it as is does without using one. If you decided to try, I’d love to know how it turns out. Thanks!
Thank you so much for the suggestion of pan-searing the roast! I’ve never done this before but already see that it will be an improvement! I do it for steaks on the grill and will assume the principle is the same. Kitchen is already filled with a wonderful smell. Can’t wait for dinner tonight! Thanks again!
You’re welcome! It’s such a small change that really brings out the flavor! Enjoy!
I made this tonight. It turned out great.
I’m so glad you enjoyed it! Thanks for coming back to let me know!
Haven’t tried yet. Ordered my chuck roast went to the Grocery and they had two separate roast 2.9 and 2.7 lbs as I said I neeeded 5 to 6 pound roast. Can I cook them together on top of each other side by side but the sides will be climbing the walls. Also thought of cubing but have doubts. Any ideas?
You really don’t want to over crowd the slow cooker so if you plan on putting them in together, I would recommend browning them first and then placing them side by side. Good luck!
This pot roast is excellent…from the ease of preparation to end result of compliments for a great dinner. I sauted fresh mushrooms and added them to the gravy with a little white wine…yum.
This was excellent! I didn’t have time to brown the meat before I started the slow cooker & it was still delicious. My only issue was that the liquid didn’t thicken & my bunch was starving so I didn’t take the time to transfer it to a saucepan to thicken it. ? Everyone loved it – quite an accomplishment around this house! Thanks, Sabrina!
You’re welcome, Carol!
Making this right now, smells SO GOOD. I did make a few changes/additions: we don’t eat white potatoes so subbed in parsnips (which are heavenly), added in a couple celery stalks and one diced onion, and last, substituted one cup of the beef broth for red wine (we go lower on salt also). My excuses to the author/chef of this recipe, but I think the basic recipe will allow changes for preferences.
Can’t wait to eat it tonight! Giving 5 stars for clarity of instructions and ease of recipe, aroma, and helpful comments by the author/chef of the recipe which helped me deviate.
I’ve got it rolling on high (planning on 5hrs). I’m nervous that the meat is atop the veggies, and touching no liquid. Will it dry out? Thank you!
I hope you enjoyed it!
This is exactly the post roast I’m looking for! Gonna make it, but I have one question. If cooking for someone with a corn allergy, can I sub the same amount of all-purpose flour for the cornstarch? Thank you in advance.
Yes 🙂
Parents have always made pot roast when I was a kid and never liked it. Always had to put ketchup or ranch or something for flavor. Tried this to see if i could find a way to make it better. This is by far the best pot roast I’ve EVER had. I followed each step and everything came out perfect! When I want pot roast now, I will come here and follow this recipe!
Wow, I take this as a huge compliment!! Thank you so much for coming back to let me know!!
Will the carrots and potatoes over cook with the 8 to 10 hour cook time?
No, they’re a root vegetable and need that time to cook down.
My crockpot is only 4.5 quarts. Will I still be able to make this?
It might be a tight fit but you should be ok. Let me know how it turns out.
Very good and simple. Loved using fresh ingredients. My hubby and son inhaled it happily and asked when we could have again.
its cooking as i am writing this comment. cant wait to taste it it looks delicious.i had to convert the measurements from metric to imperial since i live in australia. but besides that it was very easy to prepare.
in reply to my post earlier…….honestly it was bloody delicious the meat was so tender it fell apart in my mouth and the vegies were also delicious. will be cooking it again.
Hi, made this roast and it came out okay. It tasted really bland and adding more salt/ pepper at the end really didn’t change that. I cooked for 8 hrs on low and the meat needed more time than the veggies so I had to remove them before they became mush. I added the cornstarch as suggested during cooking and it did nothing so I tweaked the gravy on its own after the meat finally tenderized enough to eat. All in all not terrible but I won’t be using this recipe again as it just wasn’t for me.
I plan on making this tonight. I have celery and green onions but I’m not sure how much to add or when. And since I’m adding more things to be cooked do I need more of anything else? My daughter is a little bit of a picky eater. She won’t like the celery but I do. Any help from anyone is welcomed
So sorry I’m just now seeing this. The main thing to concern yourself with is to not overcrowd the slow cooker. I would suggest trying to stay around only using about 3 pounds of vegetables total (using whatever combination your family likes). I hope it turned out well and everyone, including your daughter, loved it!
Did you have alot of liquid leftover when it was done cooking?
Yes, the meat will release liquid as it cooks down. Enjoy!
Made this last night and had for lunch before work this morning, absolutely amazing! Will be making it again 🙂
So glad you enjoyed it, Hilary!
This makes a tender roast , very flavorful, and an easy dinner when I don’t want to spend time in the kitchen. We loved it!
Awesome! Thanks for the 5 stars Jeanne!
Made this tonight for the first time–absolutely amazing! I added low sodium cream of mushroom soup and onions and it was so yummy! Definitely will make this again!
I made this last night was nice and easy, and tasted wonderful, I have just found your site, looking forward to trying more recipes
I’m making this tomorrow for dinner. I’m curious about the choice given for cooking
the roast, though. I’d like to know your personal choice of time. Low and longer or, High and shorter time in the “pool?” How do you cook this recipe?
I’ve been cooking for most of my life with ovens and Dutch ovens so, I’m not that familiar with the slow cooker technique.
I plan to check back after gran-kiddo’s and adults bite into it. Of course, we have one picky eater!
I always prefer low and slow. 🙂 Hopefully this even passes the picky eater test!
Trying this recipe today. Looks delicious! Will let know how it turns out!
Am making this now… Quick question is the roast supposed to absorb the liquid or did I put to much in??
Oh no, your question got caught in my spam filter.
I know it’s too late now, but how did it turn out?
Hi I’m making this for the first time today! I have fresh thyme but do I mince the leaves or put it on the roast whole leaved?
Thanks for your help! Can’t wait to eat this
So sorry! Your question was caught in my spam filter. 🙁 How did it turn out?
Making this now and my crockpot is full to the top. Does the broth have to completely cover the meat?
The broth doesn’t fully cover the meat. You really don’t want to overcrowd your slow cooker because the meat needs room to cook down and release liquids. I’m hoping it turned out ok for you…..What size slow cooker did you use?
Can you use an eye round cut of beef?
No, I’m sorry. Eye round cut of beef is too lean and will become tough.
Can you use a bottom round roast
Yes 🙂
Made this tonight for my family .. everyone loved it! I did not eat it myself so I am trusting my husband isn’t steering me wrong. I would agree with the recipes author that searing is non negotiable based on how the meat looked when done and how quickly the seared pieces went. The only thing I might add the next time I make this is some Vidalia onions!
Thanks for taking the time to come back and let me know how much your family enjoyed it!
Just made this recipe yesterday. My family loved it!
We are currently trying this recipe in our crockpot right now. It smells heavenly!!! Can’t wait to eat; just waiting on our daughter, who is joining us for dinner
Hope you enjoy it!
I am looking for as many healthy crockpots recipes that will last at least a week or more….I am a leftover queen!!!
Sounds like a match made in heaven because I love my slow cookers!!
Going to try this one. Looks great. Two questions…first…what do you think of putting the meat on the bottom and the veggies on top? Second…if the meat is on top, how much of the meat should be covered by liquid?
You want the vegetables on the bottom so they cook all the way through and absorb all the goodness that is coming from the meat. Don’t be afraid of how much it covers because using the 2 cups of broth will be enough. The meat will render down and release liquid during the cooking process. Trust me, it’s amazing!
I made this and it was great!
A few things that I tweaked: added an extra cup of beef broth. In retrospect I should have stuck with 2 cups.
I put way more kosher salt on the roast before I seared it and I added a chopped up onion. I skimmed A lot of the fat off the top when it was done cooking and before serving. I also made a roux and gravy with the leftover beef broth that I had & added it to the pot to thicken up the sauce.
Overall it was good and I would repeat
I’m so glad you enjoyed it! Thanks for coming back to let me know!
I used a 2.5# roast so I halved the veggies and broth as well. But now I’m super nervous because the broth is only covering part the veggies and none of the roast. Will the meat be dry? Will it cook?? I’m making this for the first time for Father’s Day and I’m pretty new to crock pot cooking… probably not the smartest idea but it looked so good and didn’t use any powders or soup mix.
Someone tell me Father’s Day isn’t ruined !!!
So sorry, just now seeing this. How did it all work out?
Is it possible to substitute the beef broth for something else? I just don’t have any on hand and can’t make it to the store before I need to make this. I see someone tried chicken broth but she didn’t report back in how it turned out.
I’ve never tested it but I would think you can use chicken broth if that’s all you have on hand. If you decide to try, let us know what you though.
hi i sent you a question this morning i sent it twice, it seemed to have dropped off
just wondering if you got those because i havent gotten a reply yet
Oh no, I don’t see any other question or comment from you. I’m not sure if it got spammed by accident. Do you mind resending?
Hi ,I would like to add celery, onion and fresh mushrooms with the carrots and potatoes that you have listed on your recipe , how much of these extra veggies to the crockpot do i add and when should i add these extra veggies to the crockpot …. and do i need to add more of broth or add anything else for seasonings that you have listed on your recipe
I would like to make this for dinner tonight
Thanks
I’m so glad you love all the suggestions but you’re going to need to make sure not to overcrowd your slow cooker. You really need room for the meat to release liquids. My recommendation is to use less of each veggie if you’d like to use them all. You’ll only want about 3 pounds total of veggies in with the pot roast at the same time.
Hi, I’m new to crock pot. Making this roast Tmw am but curious about the timing. Does it come out more tender on low 8 hour setting or is putting it on high 5-6 hour setting give the same tenderness?
I prefer low and slow but either way it’ll be tender. 🙂
I made this for dinner tonight. It turned out very well and it was so easy! The meat was so tender. I have tried other recipes that we’re also good but they we’re so time consuming. The point of a slow cooker is to make things easier! Also I’ve found that for my crockpot it’s best for me to put the vegetables on top otherwise they turn mushy when placed on the bottom. With the veggies on top everything turned out perfect.
I’m so glad you enjoyed it! Thanks for coming back to let me know!
Where is the red wine or the cognac ?
This recipe doesn’t use either but you could always add either of them in to your liking. 🙂
I like my beef with no pink. How long would I have to cook it?
Just as described, the beef won’t be pink, it’ll be fork tender. 🙂 Hope you love it.
I want to make this sometime this week but I am not a huge fan of thyme. Is it ok to omit or is there another herb I can use as a substitute? Thanks?
You can substitue with oregano or basil. Enjoy!
This sounds wonderful. Could you tell me the conversion of time if i were to cook this in a multi cooker /insta-pot?
I haven’t tested it using one so I’m not comfortable giving a recommendation. You might be able to find a recipe online using similar ingredients and following their suggestion.
Can I use vegetable broth instead of beef?
Yes 🙂
I did, and it was amazing!! I came back to find this recipe again today, saw my comment and realized it hasn’t been even 3 weeks since I made it the first time. Fantastic and easy recipe, thank you!
If using beef bullion cubes, how many would you add? Also, if adding the cubes, do you also need to add the broth & water? If so, how much?
I’m not quite sure I understand the question. If you’re using cubes to make the broth portion, you need to follow the package directions to make 2 cups worth. If that’s the case, you don’t need to add the premade broth. If you’re just wanting to add more flavor, I would suggest using the base and not the cubes to achieve that. Hope this helps!
This may be a dumb question, I’ve never cooked pot roast. Do I begin with a frozen or defrosted roast? It’s currently frozen.
You want it to be completely thawed.
Hands down the best pot roast I’ve ever made! Use eye if round and mini Yukon Gold potatoes, unpeeled. My kids ooooogled the heck out of this!
Love it!! Thanks for coming back to let me know!
Made this on Friday…my 7 year old son had 4 bowls!! He simply loved it!
You made my day! Anytime I can get the little ones to enjoy something I feel like I have won the lottery! Thanks for coming back to let me know!
Can I use red potatoes?
What if I have meat on bottom veggies on top is that ok
I prefer Yukon gold but if you have red potatoes, you can use them instead. You’re going to want to have you veggies on the bottom and place your meat on top when it’s in the slow cooker. The meat will render down while cooking and you want the veggies on the bottom to soak in all that goodness. Hope this helps!
This was incredible! Made it for Passover for my non-Jewish inlaws and they loved it too. Will definitely make again.
Thanks for coming back to let me know how much you all enjoyed it!
Have it in my crockpot now. Followed the recipe and the roast is sitting on top of the vegetables and I wonder if it will be dry? Should I add anything?
The roast will cook down and release more liquid in addition to the broth that you put in as well. I hope you enjoyed it!
Slooooow cook in this right now, for our 2018 Easter dinner!
I can’t see my comment anymore! too bad I was looking forward to cooking this. I was wondering what the recommended times for a Dutch Oven and oven baking time and Temperature.
I’m not sure what happened to your original comment but to answer you question, I would recommend cooking it for 3-4 hours at 325 degrees. Hope this helps and that you enjoy it!