Ultimate Slow Cooker Pot Roast

This post may contain affiliate links. Read my disclosure policy.

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

Ultimate Slow Cooker Pot Roast is a perfect weeknight meal you can make with little effort the morning of and you can even prep the night before. This pot roast recipe is a pared down version of a recipe I used to use and adapted to give to client’s who’s children were going off on their own.

They wanted easy recipes 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, healthy meal with little cooking knowledge needed and even without searing the meat you’ll have a delicious meal!Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!The great thing about this Ultimate Slow Cooker Pot Roast is that the whole meal really is made in one place. We like to serve it with a side salad to add a fresh flavor to the meal but for wintery weather and busy weeknights this is pretty much the gold standard for us for delicious food!

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!

Looking for more slow cooker recipes? They’re a favorite around here, here are just a few of them:

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

Some quick tips about this Ultimate Slow Cooker Pot Roast:

  • Browning the beef in a pan before adding it to the slow cooker is a step I would not skip if even remotely possible. That crust is delicious 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.
  • The cornstarch finisher – To thicken the liquid you’ll need some cornstarch. I usually add this in the last hour of cooking but a quick saucepan heat-up of the liquids with cornstarch will take care of it for you in just a couple of minutes too. It is just one more dish to wash, haha.
  • Yukon Potatoes – I love the buttery texture of a yukon gold, you can alternately use russet potatoes here without any problems too.
  • 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.

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

 Tools Used in the Making of this Ultimate Slow Cooker Pot Roast:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Better Than Bouillon: I use this for most recipes where I call for broth (I have it in Chicken, Vegetable, Beef and Mushroom (I love this one for adding umami flavor to things). Its so easy to just add a spoonful to some water and it is just beef broth that has had the water cooked out of it.

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

Ultimate Pot Roast



Ultimate Slow Cooker Pot Roast

4.98 from 231 votes
  • Yield: 8 servings
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder
Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!


  • 4-5 pound chuck roast
  • 2 tablespoons canola oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon dried thyme
  • 1 pound carrots peeled and cut into 2" chunks
  • 2 pounds Yukon Gold potatoes peeled and cut into large chunks
  • 2 cloves garlic minced
  • 2 cups beef broth
  • 2 tablespoons corn starch
  • 2 tablespoons cold water
  • minced parsley optional, to garnish


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. 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).

  2. Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium high.

  3. Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.

  4. In your slow cooker add the carrots, potatoes and garlic.
  5. Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.

  6. In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.

  7. Pour the gravy over the meat and garnish with parsley if desired.

Nutrition Information

Yield: 8 servings, Amount per serving: 542 calories, Calories: 542g, Carbohydrates: 21g, Protein: 47g, Fat: 29g, Saturated Fat: 11g, Cholesterol: 156mg, Sodium: 1039mg, Potassium: 1435mg, Fiber: 4g, Sugar: 2g, Vitamin A: 9500g, Vitamin C: 16.5g, Calcium: 99g, Iron: 8.8g

All images and text © for Dinner, then Dessert.

Keywords: beef roast, chuck roast, pot roast, Ultimate Slow Cooker Pot Roast

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

Leave a comment & rating

Your email address will not be published. Required fields are marked *


  1. I’ve done pot roast in crockpot many times before but I don’t add potatoes until the last 2-3 hrs cause they cook faster than carrots, don’t understand why some recipes suggest adding them in with the roast, meat takes longer to cook in crockpot.

  2. I followed this recipe to the tee, and I ended up having to fish out the carrots and potatoes because after slow cooking for several hours, they have turned into mush and are ready to be mashed. Yikes! I kind of knew that was going to happens and I don’t know why I didn’t question the recipe beforehand. Oh well. I hope the flavor is good. I’m vegan so I have no idea what it tastes like— I’ll have to have my family tell me what they think.

  3. We really enjoyed this recipe overall with some minor changes. This was the best pot roast I’ve ever made. I added one onion and a 1/2 cup of Cabernet Sauvignon. I also waited to add the vegetables until after it was cooking for two hours. Cooked on low for 8 hours and meat was very tender. Thanks for the recipe.

  4. Excited to make this for Christmas Eve! But I’m planning on making mashed potatoes as a side, so I don’t need potatoes in the crockpot. Can I just do carrots? Should I/Can I replace the potatoes with something else?

  5. I’ve tried several other Slow Cooker Pot Roast recipes – this is the best, by far.

    I cook it on High for 2 hours – then Low for 6 hours. I flip the roast after the first hour and baste the chuck roast every hour or two thereafter.

    This is an AMAZING recipe! Thank you so very much!

    1. Don’t add the vegetables until the last hour of cooking!! Any good cook knows that.That’s like making chicken noodle soup and adding your noodles while your chicken is cooking.It will be mush.

  6. This is a delicious versatile pot roast that appealed to my entire family. I added more garlic and some tomato paste for a deeper flavor. Will definitely make again and my picky son requested this dish be added to the regular rotation.

    1. First time I’ve tried it and it smells delicious, we’re really looking forward to dinner tonight! I like the idea of adding tomato paste, I’ll try that (or possibly tomato sauce whatever is on hand lol) next time. I think I’ll also throw in some red wine since I like the added layers of flavor that this adds.

  7. Can i use frozen chuck roast or do i need to thaw it first? It’s only 2.5 pounds, not sure if that will lesson cooking time.

        1. Yes, you might only need around 6 hours. I’d check it then and go from there. You don’t want it to overcook and dry out. Enjoy!

  8. This came out amazing! I usually do my roast in the oven with the bag. Used this recipe yesterday and my family raved. They said it was one of the best. I did add onion and put my meat in between the veggies, not on top. I also added Tarragon and bit of Rosemary. Also, I did the gravy stove top and added a little more pepper. Thank you for this!

  9. Thank you this will be my christmas dinner this year. Wanted something differant for christmas this year. My question is people tell me that the bone in the roast gives more flavor well cooking. The second using better than bouillon, I would assume one table spoon for one cup of water.

    1. You can use whichever one your prefer. 🙂
      For the Better than Bouillon, I not only use it to make my broth but I add an additional scoop to deepen the flavor. Enjoy!

  10. How do you get this roast to be tender? I’ve never ONCE had a good roast in the slow cooker. I followed the recipe and just got this slow cooker and it was done fast and I threw it away. It was like chewing leather.

    1. If it was done fast, it sounds like your slow cooker may run hot. You might need to invest in a new one or check its temperature.

    2. Roast is a very tough piece of meat. It needs a long cooking time to let the fibers break down and the meat becomes tender. It may come to temp quickly, but you need to let it keep cooking. Have patience and confidence and you will have a delicious dinner!

  11. The recipe doesn’t say what to do with the beef broth. I bought the Better then Bullion but not sure what to do with it.

  12. Love this simple recipe. I do add onions as I love them. I usually use russets rather than Yukon Gold because that’s what I usually have on hand. I do have to say that when I do use Yukons I don’t peel them. I have made it with chicken broth when I didn’t have beef broth on hand. I added a few shakes of Worcestershire Sauce and it’s worked out perfectly. As Sabrina suggested I tinker with the herbs. I always add rosemary because it’s my wife’s favorite herb and it makes her smile. And a happy wife is a happy house!

    1. Making it now for sandwiches so no potatoes or carrots! I browned the roast using rosemary olive oil and garlic and WOW does it smell fabulous!

  13. Thank you Sabrina. I am now a rock star in my house thanks to this recipe! Needless to say, this didn’t last very long. We had ZERO leftovers!

  14. This is a great roast recipe, but I do not recommend throwing the potatoes and carrots in at the start, since their cook time is no where near as long as the roast. They are mush after so many hours. The meat though, slow cooked this way is phenomenal.

  15. Slow cooking will give so much flavor inside the beef it is a long wait but it’s definitely worth the wait once done. This is so a mouthwatering recipe, excited for the weekend to make this for our dinner!

  16. I added 1/4 cup of Worcestershire Sauce and a small can of V8 juice. Deglazed the browned bits with less than a 1/4 cup of red wine. I had to leave out the garlic due to dietary restrictions in my house but this was a great winter slow cooker dish. Next time I might add some mushrooms. Thanks for this recipe.

  17. It’s been a while so just needed to refresh memory on a few things. Took a few ideas from this though and it turned out greeaaat! I use lg can of crushed tomatoes instead of broth. Half in bottom other 1/2 poured over all before start cooking….makes a more interesting gravy…yummy and naturally thickens ?

      1. Month and a half later and I’m back to hmmm, a pot roast in the slow cooker sounds good for this snowy, cold Jersey day. Went back through browsing history to find ‘that lady’s site’ …surprise! Ty for your reply!! Again looking just for refreshing but ALWAYS curious for a subtle variation I think will be good BUT the guys have no clue! No I have not looked but I’m headed there before store! I’ll let you know which or IF I leaned towards. Comfort food is calling!

  18. This is the best recipe I have found Yet!!!
    So easy so delicious!!
    Thank you for sharing it with us ?
    Sonoma California

  19. This was a great new way of cooking pot roast for my family. My picky son who is hard to please, enjoyed this very much, and I got another stamp of approval for this meal! Thank you for sharing this wonderful version of pot roast dinner, I will definitely cook this again!

  20. Lets just say my boyfriend thanked me multiple times for dinner tonight. So definitely a winner at house. I used a beef cross rib roast. I made a thicker gravey with the juice. Cooked on high for about 3 hours and low for about another two. It fell apart easily.

  21. Thank you for this recipe. One can appreciate the simplicity of just a “pot roast” slow cooking. The meat was soft and supple. Taste results to the cut of meat (density) and extent of marbling within the piece. The simple “meat and potatoes” home cooking brought me, simply “back” to the table. I thank you very much for that.

  22. Ok recipe. I adjusted the broth to 1 cup beef and 1 cup red wine. Swapped out potatoes for parsnips and added a whole white onion. Cook the roast for a couple of hours before adding vegetables; otherwise, they severely overcook.

  23. I’ve been making pot roast for over 35 years and they were always good but this was amazing and so easy! My husband couldn’t stop talking about how good it was! Not sure what the others did that said it wasn’t good! I did add half a sliced onion in with the veggies and made my broth with Better Than Bouillon (if you haven’t tried this you need to…I won’t use the cubes ever again!). I ate way too much. It was just so dang good!

    1. Heidi,
      You are so right. The better than bouillon, is a terrific product. I’ve been using for a couple of years, this in spite of what Alton Brown says.

  24. Not making this again. Having the pot roast above the veggies left the entire thing so dry that it got tossed. And the gravy went right down the sink because is was so watery and it didn’t thicken up at all. Followed each direction, each given ingredient measurement and cook temp/time. Never again.

    1. So sorry about the first comments experience. This better on low for 8 hours, smaller pot, check the liquid – if drying add more broth, make sure you put the cornstarch and water on the stove and stir often. Try it again, mine was superb. I added a dash of cooking red wine and chopped onions. Good luck!

    2. Mother of 2, Mine turned out great. Did you make sure to sear the roast on all sides? Must be top, bottom and sides for 4 to 5 minutes on medium high heat. This holds the moisture in. And, if the roast is not cooked long enough it will not soften and break apart easily. The same goes with a roast if you just bake it in the oven at 350-375. it will take a few hours to get tender. If it only goes a couple of hours it will be tough. I usually braise and pour Daie’s, or Allegro liquid seasoning/marinate over it with sliced onions on top. Hope tis helps.

    3. I always cover my slow cooker meals with a combination of water and broth. So mine was more like 2 cups broth, 2 cups water. This helps to keep it moist and delicious!

  25. I used a rub that I found on another site, and let it sit over night. This is just personal preference as we like A LOT of flavor. Everything else I followed to a T. I definitely recommend making the gravy outside of the crockpot for optimal thickening. Thank you for this recipe! I’ll likely never try another pot roast recipe again!

  26. I just wanted to say that this recipe is the ideal default as far as slow cooking a roast. I can see where some who follow the recipe exact may find it lacking in their preferable level of seasonedness and the solution to that for any base recipe is soy sauce. I added two packets of soy sauce to the beef broth and browned the roast with dehydrated onions as well. ( cooking spray works just as well if you’re trying to cut the fat of oil:)

  27. Very good easy recipe instead instead of cornstarch i add instant tapioca 1tbsp at beginning instead makes a nice smooth gravy.

  28. Absolutely delicious! I was a bit scared to just throw the cornstarch mixture in but totally delicious. Best gravy ever! Thanks

  29. Made this last weekend and I was disappointed at the lack of flavor and how thin the gravy turned out. It was not bad, but it was not fantastic either.

  30. Kids loved it, including my 7 month old. Everyone had seconds. Even had enough left over to send with the hubby for work.

  31. I am making this now Sabrina..
    I only have 2.5 pound chuck roast
    How long do I cook in crock pot?!
    How many hours for 2.5 pound in crock pot on low or high??
    Please respond..??

    1. I’m so sorry. I’m just now seeing this. I would’ve suggested using a smaller slow cooker (4 qt) but everything else should stay around the same. You can check it at the 4 hour mark (if on high). Hope it turned out well.

  32. This was incredibly easy and quick to put together. I didn’t measure the salt. I just did and black pepper and salt rub with the thyme and it was enough salt with the beef broth added. I have tried other recipes before and it was always too salty or the meat was too tough but, this recipe had the perfect balance. Thank you!

    1. Wouldn’t recommend this. Love everyone of her recipes but this one isn’t it, in my opinion. Followed instructions exactly…. started going at 10:30 am, was extremely tough after 7 hours, was hoping to break up after 8. It’s 7:22 pm
      and still extremely tough. Vegetables are getting mushy. Very bland. Not sure what’s going on? But won’t be making this again, and will probably have to toss.

      1. I believe cooking times are too long. Not just a problem with this recipe else my cooker maintains a higher temp. Suggest adding carrots and potatoes half way through cooking process.