The Best Slow Cooker Pot Roast

Course: Entree / Slow Cooker

Cuisine: American

Prep Time: 15

Cook Time: 8 10

Resting Time: 10

Servings:

Calories: 532kcal

Author: Kris Longwell

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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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.

Video

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