There’s nothing quite like a classic Slow Cooker Pot Roast—tender beef, baby potatoes, and sliced carrots simmered together until everything is melt-in-your-mouth delicious. This easy, comforting meal fills your kitchen with an incredible aroma and delivers hearty flavor in every bite. It’s wonderful served with Southern-style green beans and a batch of easy skillet dinner rolls for the ultimate cozy, home-cooked dinner.
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🥩 The Ingredients
Simple, hearty ingredients come together to create a rich, savory pot roast with tender beef, flavorful vegetables, and a perfectly seasoned, silky gravy. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes, Substitutions & Variations
- Chuck Roast: This cut is ideal for slow cooking because it becomes incredibly tender and flavorful. You can also use brisket or bottom round if chuck isn’t available.
- Potatoes: Baby gold potatoes hold their shape beautifully, but red potatoes or chunks of russet potatoes work too.
- Carrots: Sliced carrots add sweetness and color—try parsnips or turnips for a fun twist.
- Beef Broth: Use low-sodium broth to better control salt levels. If you have homemade beef or turkey stock, it adds even more depth.
- Red Wine: Optional but highly recommended—it enhances the sauce with rich, savory flavor. Substitute with extra broth or a splash of balsamic vinegar for a non-alcoholic version.
- Worcestershire Sauce: Adds umami depth; soy sauce or a bit of steak sauce can work in a pinch.
- Herbs: Dried thyme and rosemary bring classic pot roast flavor, but fresh herbs can be used—just double the amount.
- Cornstarch Slurry: Thickens the gravy at the end. You can also use flour mixed with cold water or skip it for a thinner sauce.
See the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for Perfect Pot Roast
- Sear the roast first: Browning the meat before slow cooking adds rich, caramelized flavor and helps lock in juices.
- Dredge in flour: Lightly coating the roast in flour helps thicken the gravy as it cooks.
- Use the right size slow cooker: A 6-quart slow cooker is ideal for a 3–4 pound roast with vegetables.
- Don’t lift the lid: Each time you open the lid, you lose heat and add about 20 minutes to the cooking time.
- Cook low and slow: For the most tender results, cook on LOW for 8–9 hours rather than high heat.
- Rest before serving: Let the roast rest for 10 minutes after cooking so the juices redistribute and the meat slices cleanly.
- Make it ahead: The pot roast tastes even better the next day—store in the fridge overnight and reheat gently for deeper flavor.
👩🏼🍳 How to Make the Best Slow Cooker Pot Roast
- Step 1: Season the chuck roast all over with salt and pepper, and then dredge it through flour seasoned with salt and pepper.
- Step 2: Heat the oil in a large skillet over medium heat, and then sear the roast until browned, about 5 minutes per side.
- Step 3: Place the seared roast over the onions and garlic in your slow cooker, then top with sliced carrots and halved baby potatoes.
- Step 4: Whisk together the sauce ingredients and then pour it over the vegetables and roast.
- Step 5: Cook on LOW for 8 hours and then remove the vegetables and roast. Let it rest for at least 10 minutes.
- Step 6: Strain the remaining liquid from the slow cooker.
- Step 7: Skim the excess grease from the surface, then transfer to a large skillet over medium heat. Stir in the cornstarch slurry and continue stirring until the mixture thickens.
- Step 8: Slice (or shred) the roast and serve immediately with the potatoes and brown gravy.
Expert Tip
Because the roast will be incredibly tender after slow cooking, slice it against the grain into thick pieces for the best texture—or simply use two forks to gently shred the meat right in the slow cooker for a rustic, melt-in-your-mouth presentation.
🍽️ How To Serve
- Classic style: Serve the tender beef slices with the carrots, potatoes, and plenty of rich gravy spooned over top.
- With Southern sides: Pair with Southern-style green beans and easy skillet dinner rolls for a comforting, homestyle meal.
- Over mashed potatoes: Spoon the shredded pot roast and gravy over buttery mashed potatoes for extra indulgence.
- As open-faced sandwiches: Pile the shredded beef on toasted bread, drizzle with gravy, and serve with a side of vegetables.
- In incredible pot roast sliders: Layer the shredded pot roast on soft slider buns with a bit of gravy or melted cheese for an irresistible, crowd-pleasing bite.
- Next-day leftovers: Use the meat in sandwiches, wraps, or even tacos for a quick and flavorful meal the following day.
🙋🏽♂️ Frequently Asked Questions
What cut of meat is best for Slow Cooker Pot Roast?
Chuck roast is the top choice because it becomes fall-apart tender and flavorful when cooked low and slow. Brisket or bottom round can also work well.
Can I skip searing the roast?
You can skip it if you’re short on time—the pot roast will still be tender and delicious—but searing adds a noticeable boost of flavor and color to the finished dish.
Can I cook Slow Cooker Pot Roast on HIGH?
You can, but for the most tender, juicy results, it’s best to cook on LOW for 8–9 hours. Cooking on high tends to make the meat less tender.
Can I make Slow Cooker Pot Roast ahead of time?
Absolutely. Pot roast tastes even better the next day! Store it in the refrigerator and reheat gently on the stovetop or in the slow cooker.
What if I don’t want to use wine?
No problem—just replace the wine with extra beef broth or a splash of balsamic vinegar for a similar depth of flavor.
😋 More Amazing Slow Cooker Recipes
Ready to make the best pot roast in town? Go for it!
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The Best Slow Cooker Pot Roast
This Slow Cooker Pot Roast is the ultimate comfort meal—tender beef, baby potatoes, and carrots simmered in a rich, savory gravy. It’s easy to prepare, full of flavor, and perfect for cozy family dinners or Sunday suppers.
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Servings: 8
Calories: 532kcal
Video
Equipment
- large (12-inch) skillet
- 6-quart slow-cooker
Ingredients
- 3½ lb chuck roast 3 to 4 lbs
- salt and pepper
- ⅓ cup all-purpose flour
- 2 tablespoon olive oil or butter
- 1 cup onion chopped or thinly sliced
- 4 cloves garlic
- 4 medium carrots peeled and sliced
- 1½ lbs baby potatoes gold or red, halved
For the Sauce
- 1 cup beef stock or broth
- ¾ cup red wine optional
- 2 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon rosemary dried
- 1 teaspoon thyme
- 2 bay leaves
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 tablespoon cornstarch mixed with 2 tablespoon water
Instructions
- Pat the roast dry with a paper towel and then liberally salt and pepper it all over.3½ lb chuck roast, salt and pepper
- Place the flour on a platter or plate and gently toss it with 1 teaspoon salt and 1 teaspoon black pepper. Dredge the seasoned roast in the flour and shake off excess.⅓ cup all-purpose flour
- Heat the oil over medium heat in a large skillet, preferably cast-iron. Once the oil is shimmering, add the roast and sear for about 5 minutes per side. Set aside.2 tablespoon olive oil
- Place the onions and garlic in the bottom of your slow cooker. Place the roast over the onions and garlic. Place the carrots and potatoes on top of the roast.1 cup onion, 4 cloves garlic, 4 medium carrots, 1½ lbs baby potatoes
- In a bowl or large measuring cup, whisk together the beef stock, wine, tomato paste, Worcestershire sauce, rosemary, thyme, bay leaves, salt (1 tsp), and black pepper (½ tsp). Pour the liquid over the meat and vegetables in the slow cooker.1 cup beef stock, ¾ cup red wine, 2 tablespoon tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon rosemary, 1 teaspoon thyme, 2 bay leaves, 1 teaspoon Kosher salt, ½ teaspoon black pepper
- Cook on LOW for 8 to 9 hours.
- Carefully remove the vegetables and the roast and place them in a serving bowl or platter. Transfer the liquid (and any remaining solids) through a sieve over a bowl. Use a spoon (or fat separator) to remove grease from the surface of the liquid.
- Pour the sauce into a saucepan over medium heat. Combine the cornstarch and water in a small bowl, and slowly whisk the cornstarch slurry into the sauce. Stir with a wooden spoon for a few minutes, until slightly thickened.2 tablespoon cornstarch
- Slice or shred the roast and serve it at once with the gravy and tender vegetables.
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- No wine? No problem: If you prefer not to cook with wine, simply replace it with an equal amount of beef broth or add a splash of balsamic vinegar for rich flavor.
- Sear for extra flavor: Browning the roast before slow cooking adds depth and richness to the gravy, but you can skip this step if you’re short on time.
- Low and slow is best: Cooking on low heat for 8–9 hours yields the most tender, flavorful meat.
- Taste and adjust seasoning: Different broths vary in saltiness—taste the gravy before serving and adjust salt and pepper as needed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently to keep the meat tender.
Nutrition
Calories: 532kcal | Carbohydrates: 28g | Protein: 42g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 599mg | Potassium: 1301mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5201IU | Vitamin C: 22mg | Calcium: 72mg | Iron: 6mg
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