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This Slow Cooker Pot Roast is the definition of comfort food, fork-tender beef that falls apart at the touch, surrounded by perfectly cooked vegetables in rich, savory gravy. Set it and forget it for 8 hours while your home fills with mouthwatering aromas, then come home to a classic Sunday dinner with minimal effort.
Slow Cooker Pot Roast
Fork-tender beef roast with carrots, potatoes, and onions in rich, savory gravy. This classic Sunday dinner cooks hands-free in the slow cooker and fills your home with amazing aromas.
Equipment
Slow cooker
Fine-mesh strainer
Saucepan
Ingredients
Roast
- 3-4 lbs chuck roast boneless
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 2 tbsp vegetable oil
Vegetables
- 1 1/2 lbs baby potatoes halved
- 1 lb carrots cut into 2-inch pieces
- 1 large onion cut into wedges
- 4 cloves garlic smashed
Braising Liquid
- 2 cups beef broth
- 1 cup red wine or additional beef broth
- 3 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
Gravy
- 3 tbsp unsalted butter softened
- 3 tbsp all-purpose flour
Garnish
- fresh parsley chopped
Instructions
- Pat chuck roast dry with paper towels on cutting board. Season generously on all sides with salt, pepper, garlic powder, and dried thyme.
- Heat oil in grill or cast iron skillet over high heat. Sear roast for 3-4 minutes per side using tongs until deeply browned on all sides. This step is crucial for flavor.
- Transfer seared roast to slow cooker. Arrange potatoes, carrots, onion wedges, and smashed garlic around the roast.
- In a mixing bowl, whisk together beef broth, red wine, tomato paste, and Worcestershire sauce. Pour over roast and vegetables.
- Add bay leaves, fresh thyme sprigs, and rosemary sprigs to the slow cooker.
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until roast is fork-tender and easily shreds.
- Transfer roast and vegetables to a serving platter using tongs and a slotted spoon. Cover with foil to keep warm. Remove and discard bay leaves and herb sprigs.
- Make gravy: In a small mixing bowl, mix softened butter and flour to form a paste (beurre manié). Pour cooking liquid through a fine-mesh strainer into a saucepan. Bring to a simmer over medium heat.
- Whisk in butter-flour paste a little at a time, stirring constantly with whisk, until gravy thickens to desired consistency (about 5 minutes). Season with salt and pepper to taste.
- Slice or shred roast on cutting board. Serve with vegetables and drizzle gravy generously over everything. Garnish with fresh parsley.
Notes
Chuck roast is ideal for pot roast – it has enough fat and connective tissue to become tender during long cooking. Don’t skip searing the meat – it creates deep flavor through the Maillard reaction. The longer cooking time on LOW yields more tender results than HIGH. Red wine adds richness but is optional – use extra beef broth if preferred. Baby potatoes hold their shape better than large potatoes. You can add other vegetables like parsnips, turnips, or celery. The roast is done when it easily shreds with a fork. For extra-rich gravy, let the cooking liquid sit for 5 minutes and skim off excess fat before making gravy. This freezes beautifully – portion into containers with gravy. Perfect for Sunday dinner or meal prep.
ALLERGEN INFORMATION: Contains dairy (butter) and gluten (flour). Easily made gluten-free by using cornstarch instead of flour for gravy. Contains alcohol (wine) though most cooks off. Always check ingredient labels if you have food allergies.
Nutrition
Serving: 6gCalories: 580kcalCarbohydrates: 32gProtein: 52gFat: 24gSaturated Fat: 10gCholesterol: 165mgSodium: 820mgFiber: 5gSugar: 6g
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