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–+ servings

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.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American, Comfort Food
Servings 6 servings
Calories 580 kcal

Equipment

Slow cooker
Grill or cast iron skillet
Tongs
Mixing bowl
Whisk
Fine-mesh strainer
Saucepan
Cutting board
Sharp knife

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
Keyword American, Beef, Braised, Comfort Food, Fall, Family Meal, Make Ahead, Pot Roast, Slow Cooker, Sunday Dinner
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