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.
The meat has good flavor and is very tender, but the “gravy” is oily and not much of a gravy. I will not be using this recipe again.
I didn’t have beef broth. I just had water and it turned out phenomenal. I also used Italian seasoning as it had thyme. I highly recommend this recipe.
Maybe I’m dumb but I can’t find how much broth to use… a cup? Just the few tbsp? Cover it? Not sure.
Step 5 🙂
Thank you for the recipe! If I cut the ingredients in half, would the cook time remain 8-10 hours on low?
You may want to use a smaller slow cooker so that it doesn’t dry out.
My roast was tough. I bought an english cut. Would that be why it was tough?
That cut is usual suitable for slow cooking. Maybe it just needed to cook longer?
If you don’t have any cornstarch what’s a substitute for it?
You can use flour as a substitute.
Excellant! I added celery and a large onion.
Turned out so tender and delicious!
I made this today. OMG! It’s delicious! My first time making a roast. Definitely will make it again. So tender.
If I use a shoulder roast instead, do I need more time to cook it?
It’s the same. Enjoy!
Are you going to post the honest review I left a few weeks ago? It seems like whoever is moderating is skewing to only post the positive reviews.
I just scrolled through and don’t see another comment from you. I even check the spam file. Would you like to leave it now?
This seems like a great recipe!! If we have a 2.5 lb roast instead of a 4 or 5 lb roast do we then cut all the measurements in half? Like 1 tsp of salt instead 2, 1 lb of potatoes instead of 2 lbs etc
Yes, you can cut it in half.
Really fantastic! This is the first slow cooker chuck roast recipe that I’ve truly enjoyed! Even found myself nibbling at it while putting dinner away. The meat and vegetables were beautifully cooked and the gravy was delicious! I opted for the slow method and cooked about 8.5 hours. The whole family enjoyed this. Definitely will make again!
Yay!! So happy to see this.
Really good! I might add onions next time later in the cook process if I am at home. Otherwise, GREAT!
Can I use pork, if yes which part is the best. How much time.
I’d use a boneless shoulder or butt cut 4-5 pounds. Trim any large sections of fat off it that you can as it’ll thin out your sauce. If you use a leaner cut like loin or tenderloin it will be too dry. Same 8 hours on low heat would work great.
I’ve made this pot roast many times. Never wrote a review. It’s always a hit. Never tough or stringy. I’ve made it with potatoes (my favorite) and with mashed on the side instead. Always put more onions than called for because my hubby loves them. Thanks for the recipe!!!
Thank you so much for the review Dolores! I get a lot of people who look for replies from people who have made the recipes so I’m sure this will be really helpful for readers! Thank you again!
I’m trying this for the 1st time. My guy wanted mashed potatoes so I left them out of the crockpot. And I added baby carrots, half a sweet onion quartered and 3 stalks celery for flavor as I found this recipe AFTER I bought ingredients. But I did put veggies on bottom, browned the 3 lb chuck roast, which I had never done prior, and added beef bone broth over top. I’m cooking on high just for 45 mins then plan to turn down to low for about 6 hrs now that I’ve read comments & your responses for smaller roasts. I was worried about it falling apart because I haven’t cooked a roast for many yrs but feel better after reading all the positive comments. Fingers crossed I didn’t mess it up!!
I didn’t have potatoes so I cooked it with just carrots and onions, served it with buttered egg noodles. I also only had chicken broth to cook with. Turned out amazing! I cooked mine on high for 5.5 hours and it fell apart perfectly. It was so tender and delicious!
If I use bouillon base, do I use it in place of the beef broth or in addition to? Thanks!
You’ll use it to make the broth and then I usually add in an extra scoop to deepen the flavor. Enjoy!
Don’t have beef broth would chicken broth be ok?
Sure
I don’t have beef or chicken broth on hand. What could I use instead, like water and more seasonings?
You can use water but I would add a bit of butter or oil to mimic the fat in the broth. Enjoy!
When Im out of broth I add just a touch of butter and a tablespoon of Worcestershire sauce to the water to compliment the meat.
The roast was amazingly tender. I added quartered onions as well. I was disappointed that my potatoes were much so I’ll add them a little later next time.
This was by far the best Crock-Pot pot roast I’ve ever had. My suggestion is make sure you measure the cornstarch instead of eyeballing. Ended up with roast in beef jelly but still top notch.
I have an 8qt crock pot. Do I need to increase or decrease time; or stay the same?
You should be fine.
Does the liquid need to completely cover the roast and vegetables? Or is it sufficient to have the liquid in the crock pot with the lid on, even if the roast is not submerged?
No need to have it completely covered with liquid. The roast will release some liquid as it cooks down as well.
Can you use stew meat instead of a roast? Will that change the cooking time in the slow cooker?
Sure 🙂 No need to adjust.
Made this for supper tonight and it was a hit with the family! The best pot roast I have had in awhile. I will definitely be making it again.
My only complaint is prep time is not 15 minutes more like an hour because of needing to peel potatoes and carrots.
I never peel potatoes or carrots, just scrub well before adding to crockpot.
Pro tip: you don’t have to peel them
Good flavor. My roast was very juice so the gravy was not thick. Next time I will add some more cornstarch.
Can I add sauteed onions now or wait an 1hr before done?
I would add them an hour before. Enjoy!
Can I use baby red potatoes halved instead of yellow potatoes?
Sure
Do you think I could cook just the veggies with this recipe? We are having a potluck and one of the people coming is bringing the roast itself, but we still need veggies!
Sure!
If I use a 2 1/2 pound roast how does that affect the cooking time?
You might only need 6-8 hours on low. Just keep an eye on it.
Would this recipe still work if I added a can of beer into the mix?
I’ve not tried it before to know.
was this ever revised?…. I could have sworn at one time or another it called for a packet of onion soup
No, this has always been the original.
This recipe is SO GOOD & extremely simple. Thank you so much, will definitely be a comfort food staple at our house!
I tried this yesterday. It is delicious! Looking for other recipes to try now.
most delicious!! this is the first time my beef hasn’t been dry no matter what I’ve done.. I’m thinking it might be the searing of the meat as you suggested. My husband said to “add this” to new recipes I have been trying. Going to look for more from you!!
Peace,
Patty
This makes me so happy! Thank you for taking the time to come back and let me know, Patty.
I’m so excited to try this recipe!! All these comments are so positive! Love all the love here! Question, if i wanted to add onion and mushrooms, would I put them under the roast with the other veggies? Or add them on top of the roast since they cook faster than potatoes and carrots ? Thank you!!
Either works fine. I usually toss them in so I don’t have to remember but you can definitely add them towards the end if you prefer a bit more bite in them. I hope you enjoy it!
could you add wine to this recipe?
Sure. I have a recipe for Red Wine Pot Roast on the site.
Everything was super tender and cooked. There was no flavoring though. Salt, pepper, and thyme definitely wasn’t enough. I’ll make this again but I will be adding way more seasoning.
Agreed! I’m thankful to not be the only one who thinks it needs flavor, we had to add quite a lot at the end. I’ll be sticking to the classic recipe that never fails. It was nice to try something different, just wish I would’ve loved it.
I felt the same way first time i cooked it. I’m cooking it now for the second time but yesterday afternoon I seasoned the meat with salt pepper thyme, dried parsley, Italian seasoning onion powder, garlic powder. Made like a dry rub. I don’t cook, recently got into it so I hope I didn’t overdo it.
I don’t need to serve 8 and I only have a 2.5 lb roast how do I adjust cooking time?
You’ll need to cook it on low for 6-8 hours or high for 4-5 hours. Enjoy!
Don’t you find that your veggies are over done when you add them in the beginning?
I’ve not had that issue.
Awesome recipe, this will be my second time making this and was wondering what I would do if I wanted the gravy a little thicker. Would I just add more cornstarch and water?
Yes, make a slurry to thicken it. So glad you love the recipe so much, Dustin. Thanks for the 5 stars.
I’m so excited over this recipe. All the comments are positive. I’m going to try it next week after I purchased the ingredients. But I’ve a question: how big a crockpot do I need? My crockpot is 4 qt. So will a 4-qt. crockpot accommodate 5 lb. roast plus all the vegetables? Thanks! I only have a little one. Please let me know. Thanks!
You’ll need a 6 qt slow cooker for this recipe.
So this is the 4th time I’ve used this recipe. Let me just say, I have never had any issues EVER! I love how simple this recipe is. My partner asks for it often. I’m so excited I have found this recipe. And big thanks to the chef. Honestly, is the best home cooked roast I’ve ever had. Looking forward to trying the beer braised beef dip sandwich next!
The food was bland, the meat was too chewy…wasn’t what I expected. Have an all-clad slow cooker and just thought it would turn out so much more tender and tasty
Hi there I have a shoulder chuck roast will that work?? Super excited to try this recipe!
Yes
My husband and I love this recipe! We’ve already made it 3 times this winter. Is there a way I could make and freeze this to save for a later date? If so, how would I do so?
Of course, place the pot roast in a freezer safe storage container and pour the liquid over it. Allow for a 1/2 inch of expansion during the freezing process. Thaw in the refrigerator overnight before reheating. So glad you enjoy it so much!
I did this recipe as written, with your notes about the size of the meat (I had only a 3 1/4 pound chuck roast,and a 7qt slow cooker. It turned out great.
I would add that I’ve tried freezing both pot roasts and beef stew after cooking them and the potatoes don’t do well in freezing. I’d suggest freezing without the potatoes.
a) Can you put salt/pepper on the beef the night before (7hrs before cooking) so that when i wake up, it would be faster to grill the meet or will it make the meat too salty?
b) You said to cook the meat for 10-12hrs. How many hours until the meat gets overcooked? Would it still be ok to cook it for 18hrs or more?
Yes, you can salt/pepper it the night before but I wouldn’t recommend cooking this any longer than 12 hours. Good luck!
a) If i increase the size of the chuck roast to 6.5 pounds, what do i need to adjust? Do I need to adjust the quantity of all the seasoning as well as the broth/water? Do i need to adjust the cooking time as well? How many hours is the perfect time to cook this 6.5 pound chuck roast? (I want it very very tender)
b) What is the maximum time that i can cook a 6.5 roast before it becomes overcooked? (i plan to cook it overnight – start at 10pm and i might leave early morning for work. i plan to serve it during our early dinner at 5pm – this means 19hrs). If i cook it on low for 19hrs will it get overcooked?
I wouldn’t cook it longer than 12 hours.
I made this tonight and it was amazing! I used a 5 pound roast and did the 6 hours on high. It turned out perfect. Practically fell apart. I did the cornstarch and water mixture 1 hour before finish method and I feel it did not thicken the juice too terribly much. Next time I will make the gravy on the stovetop. It was still so delicious that I couldn’t drop a star for that!
Oh, and it smelled so good. It was practically torture having to wait 6 hours to eat it!
I really liked this recipe. It was easy to follow and had a good flavor profile. I like how the author explained actions in the recipe like why searing the beef was important and why she suggests 3 different stocks, etc. I also like having the vegetables on the bottom of the crockpot and I liked the addition of thyme. I’ve never tried either of those in a pot roast before.
I did make some changes, like adding frozen peas at very end after I turned the crockpot off. I also had time to brine the meat, so I did with a little pickle juice added in. I also added a little bit of fish sauce to the vegetables when I put them in the crockpot for added flavor complexity. I didn’t have mushroom stock but I did have roasted garlic stock and the substitution was fine. I also added chili pepper and more pepper for some spicy heat.
I will definitely try this recipe again the next time I make pot roast. It’s easy to follow and delicious. You can’t go wrong!