This Slow Cooker Pot Roast stars tender, melt-in-your-mouth beef, flavorful vegetables and a rich, savory gravy. With just a few minutes of prep before cooking low and slow for hours, it’s the ultimate comfort food— perfect for Sunday dinners or busy weeknights!
Table of Contents
Tender, fall-apart pot roast that’s been simmering all day in your slow cooker is the king of comfort food, and it’s one of the many family recipes I’ve continued to make over the decades.
But for this tried-and-true slow cooker pot roast recipe, I’ve ditched the packet of dry onion soup mix, garlic powder, and dried herbs for fresh onion, minced garlic and fragrant fresh herbs. The second key to unlocking big, bold flavor? Searing the chuck roast before putting it in your slow cooker.
Searing or browning your soon-to-be-slow-cooked meat amps up the flavor, and enhances its color and texture. Contrary to popular belief, it does not “seal in moisture” to make your roast juicier (Alton Brown busted this myth years ago on Good Eats). Yes, it’s an extra step, but for a final dish that’s full of rich flavor, it’s absolutely worth it!
Not to mention, all those golden bits left behind in the skillet (known as “fond”) are pure magic. And of course, no beef roast is complete without hearty veggies. My favorites are onions, carrots and baby red potatoes, but you could easily add celery, parsnips or turnips if you’d like. Toss everything into your slow cooker, and you’re well on your way to pot roast perfection.
And let’s not forget the best part—the gravy! The rich braising liquid transforms into the best pot roast gravy to ever cross your lips.
Whether you’re serving this dish for a Sunday dinner or a holiday dinner, it’s the ultimate crowd-pleaser. Read on for all of my tips and tricks, including what to pair with this crock pot meal.
Best Cut of Meat for Pot Roast
Not all beef is created equal when it comes to pot roast. You want a cut that’s marbled with fat and loaded with connective tissue. Cuts like these are tougher, but they are incredibly flavorful and exactly what we want for slow cooking. When cooked for a long time at a low temperature, the connective tissue breaks down, making the beef fork-tender, melt-in-your-mouth perfection.
My go-to? A boneless chuck roast. It’s taken from the shoulder, so it has just the right amount of fat and connective tissue to stay tender and flavorful. Plus, it’s widely available and budget-friendly—what’s not to love?
Pro Tip: Beef chuck cuts can be labeled as chuck-eye roast, blade roast (most common in Canada), shoulder steak or chuck shoulder pot roast. All of these work for this recipe.
Steer clear of lean cuts like sirloin or eye of round. While delicious in other recipes, they just don’t have enough fat to deliver that signature fall-apart texture we’re going for here.
No matter which cut you choose, make sure it’s well-marbled—that marbling is the secret to pot roast perfection!
- Chuck roast: A 4-pound chuck roast is perfect for this recipe. See above for more tips!
- Onion: Sautéing the onions before adding them to your crockpot softens their bite and brings out their sweetness. Slice it into thick wedges so it doesn’t dissolve entirely during cooking.
- Garlic: Freshly minced for a more pronounced garlicky kick.
- Red wine: Deglazes the skillet and adds a rich complexity to the braising liquid. Choose a dry red wine you enjoy drinking, like Cabernet Sauvignon, Merlot or Pinot Noir. If you prefer to skip alcohol, substitute with an equal amount of beef broth.
- Bay leaves: Add subtle flavor. Always discard them before serving.
- Fresh thyme leaves: Using fresh herbs over dried elevates the dish’s flavor. If you don’t want to splurge on the fresh stuff, a ½ teaspoon of dried herbs can be used instead.
- Carrots: I like to use large carrots cut into 3-inch pieces. They cook to tender perfection without turning mushy.
- Potatoes: I love using whole, unpeeled waxy potatoes for this recipe because they hold their shape well during long cooking times. Unlike starchy potatoes, which tend to fall apart and get mushy, waxy varieties like baby red potatoes, fingerlings and new potatoes stay tender and intact.
- Beef broth: This is the base for the braising liquid, keeping the roast juicy.
- Cornstarch slurry: A mixture of cornstarch and water thickens the cooking liquid into the best gravy for your pot roast and veggies.
See the recipe card for full information on ingredients and quantities.
- Sear the roast. Heat a skillet over medium-high heat and sear the chuck roast on all sides until browned. Transfer it to an 8-quart slow cooker. Pro Tip: Don’t rush the sear. Let the roast sit undisturbed for a few minutes on each side to get that beautiful golden crust.
- Sauté the aromatics. Lower the heat and sauté the onions and garlic in the same skillet for 1 minute.
- Deglaze your pan. Pour red wine into the skillet to deglaze, scraping up all those flavorful browned bits (fond) stuck to the bottom. Cook for 1 minute then pour this mixture into the slow cooker.
- Add the remaining ingredients to your slow cooker. Surround the roast with the carrots and potatoes. Pour the beef broth over the top, then add the bay leaves and thyme.
- Cook low and slow. Cover your slow cooker and cook on LOW for 8 hours or HIGH for 4 hours. Avoid lifting the lid during cooking to maintain heat and moisture. The roast is ready when it’s tender enough to shred with a fork.
- Remove roast and veggies, shred roast and dig in!
How to Make Gravy from Roast Juices
The secret to the best pot roast gravy lies in the rich, savory juices left behind in the slow cooker. After hours of slow cooking, this liquid becomes super flavorful and practically begs to be transformed into a velvety gravy. While you could serve it as-is as an au jus, taking a few extra minutes to thicken it is absolutely worth it.
I prefer using a cornstarch slurry for this. It’s quick, easy and doesn’t add any extra fat to the mix. Plus, thickening the gravy at the end ensures it doesn’t pick up any raw flavors from flour or cornstarch during cooking. Here’s how to do it:
- Remove the roast and veggies from the slow cooker.
- Transfer the cooking liquid to a saucepan and bring it to a simmer over medium-high heat. Kelly’s Note: You can strain the liquid first before transferring it, or transfer it as is.
- Whisk in a cornstarch slurry and bring the sauce to a boil until it thickens enough to coat the back of a spoon, about 3 minutes.
- Pour the gravy over your shredded roast and veggies, and don’t forget to save some for the mashed potatoes if you’re serving them on the side!
Storing Leftovers
Stored in an airtight container in the refrigerator, your leftovers will stay fresh for up to four days. To reheat, simply warm the roast and gravy on the stovetop over low heat or in the microwave until heated through.
This pot roast freezes well, too! Here’s the trick: Let it cool completely to room temperature first. Then, remove the carrots and potatoes (they don’t freeze well and can turn mushy). Place the beef in an airtight, freezer-safe container or a heavy-duty freezer bag, and include some of the juices to keep it moist. Freeze for up to 3 months. Thaw it in the fridge overnight and reheat as usual.
Sides to Serve
This hearty, comforting dish is a meal on its own, but if you’re looking to round it out, a crisp wedge salad makes the perfect accompaniment. I almost always serve soft dinner rolls on the side—perfect for soaking up every last drop of that delicious gravy! Here are a few more sides to serve with pot roast:
Common Questions
Technically, you can skip this step if you’re in a rush, but trust me, you don’t want to. Browning the roast adds incredible flavor and gives it a rich, golden crust that takes your pot roast to the next level. Plus, all those browned bits in the skillet add even more depth to your gravy. So, yes, it’s an extra step, but 100% worth it!
Not completely! It’s actually best to only partially submerge the pot roast, allowing the liquid to come about halfway up the sides of the meat. This setup ensures the meat stays moist while also allowing it to braise properly. Plus, the steam from the slow cooker will take care of the rest, giving you a tender, juicy roast.
If you have the time, cooking your roast on the low setting is the way to go. This low and slow cooking allows the connective tissue to break down properly, resulting in a tender, fall-apart roast.
- Slow Cooker Teriyaki Chicken
- Slow Cooker Chicken Noodle Soup
- Slow Cooker Balsamic Honey Pulled Pork
- Slow Cooker Corned Beef and Cabbage
- Slow Cooker Hawaiian Pulled Pork
- Slow Cooker Chicken Chili
Equipment
- 8-quart slow cooker
Ingredients
- 1 4-pound boneless chuck roast
- 3 Tablespoons vegetable oil
- 1 medium onion, peeled and cut into 1/4-inch-thick slices
- 4 cloves garlic, minced
- 1 cup dry red wine
- 2 bay leaves
- 1 Tablespoon fresh thyme leaves
- 3 large carrots, peeled and cut into 3-inch pieces
- 1 1/2 pounds baby red potatoes
- 2 cups beef broth
- 1 1/2 Tablespoons cornstarch, whisked with 2 Tablespoons water
Instructions
- Trim any excess fat from the roast then season it generously with salt and pepper.
- Add the oil to a large skillet set over medium-high heat. Once the oil is hot, add the chuck roast and sear it on all sides then transfer it into an 8-quart slow cooker.
- Reduce the heat to medium. Add the onions and garlic to the skillet and cook for 1 minute. Add the red wine and cook, scraping up any brown bits, for 1 minute. Pour the onion mixture into the slow cooker.
- Add the bay leaves, thyme, carrots and potatoes around the roast. Pour in the beef broth then cover the slow cooker and set it to LOW for 8 hours or HIGH for 4 hours. (Cooking time will vary based on the size and thickness of the roast.)
- Once the roast is tender, remove it from the slow cooker and shred it. Remove the vegetables to a serving platter.
- Transfer the cooking liquid to a medium saucepan set over medium-high heat. (You can strain the liquid first before transferring it, or transfer it as is.) Whisk in the cornstarch mixture and bring the sauce to a boil until it thickens enough to coat the back of a spoon, about 3 minutes. Alternately, you can skip the cornstarch and serve the liquid as an au jus.
- Serve the pot roast with vegetables and gravy.
Kelly’s Notes
- Store leftover pot roast in an airtight container in the refrigerator for up to four days. To reheat, simply warm the roast and gravy on the stovetop over low heat or in the microwave until heated through.
- To freeze: Let it cool completely to room temperature first. Then, remove the carrots and potatoes (they don’t freeze well and can turn mushy). Place the beef in an airtight, freezer-safe container or a heavy-duty freezer bag, and include some of the juices to keep it moist. Freeze for up to 3 months. Thaw it in the fridge overnight and reheat as usual.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
Thank you for this recipe also. It’s still not the one I’m looking for. I had just seen it on messenger. And lost it. I don’t know how to retrieve what you posted today. But it was an Asian recipe if you will and you use the wagyu Beef. Could you please find a recipe for me? I would appreciate it.
Hi Rozanne! That sounds like my Korean Beef Bowls recipe with Snake River Farms. I’ll email you the link now!
I browned meat on the grill then trimmed it. Added trimming’s to cooker while cooking for added flavor. This was great.
So thrilled you enjoyed the recipe, LeRoy!