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Slow Cooker Pot Roast is the kind of dinner that earns its spot on repeat. As it cooks low and slow, the chuck roast turns tender, the onions, carrots, and potatoes soak up all that savory broth, and the cooking liquid turns into an easy gravy for serving. It’s a solid, no-nonsense pot roast that actually tastes like somebody cared when they made it.
Here’s Why This Slow Cooker Pot Roast Recipe Works
A good sear adds real flavor: Browning the chuck roast before it goes into the slow cooker gives the meat and the broth a deeper, richer flavor.
The sauce has more going on than plain broth: Red wine, Dijon, Worcestershire, and beef broth give the pot roast a savory cooking liquid with a little depth and tang.
Low heat gives the beef time to get tender: Cooking the roast on low for 8 to 9 hours gives the connective tissue time to break down so the beef turns tender instead of tough.
You get built-in drippings for gravy: Everything cooks in one pot, so you end up with a flavorful base for gravy without extra steps.
Ingredient Notes
Chuck roast: This is the cut you want for pot roast. It has enough fat and connective tissue to break down during a long cook, which is what gives you tender, pull-apart beef. Leaner cuts won’t give you the same result.
Red wine: Adds depth to the cooking liquid without making it taste like wine. If you prefer, swap it for beef broth.
Worcestershire sauce: This adds a deeper savory note that rounds out the broth. It’s a small amount, but it makes a difference.
Dijon mustard: Adds a subtle tang and helps balance the richness of the beef and gravy.
Beef broth: This is the base of the sauce, so use one with good flavor. Store-bought works fine, or you can use homemade beef broth if you have it on hand.
Carrots and potatoes: Go with large pieces so they hold up during the long cook. Smaller cuts tend to get too soft.
Fresh herbs: Thyme, rosemary, and bay leaf add a steady background flavor as everything cooks. If you need to use dried, reduce the amount since they’re more concentrated. I also have a homemade pot roast seasoning you can use.
If you like using your slow cooker for beef, this slow cooker tri tip is another easy recipe to try.
Recipe Tips
Pat the beef dry first: If the roast is wet, it will steam instead of brown.
Give the roast time to sear: Don’t move it around too soon. You want a deep brown crust, not a light gray exterior.
Cut the vegetables in large pieces: Big chunks of carrots and potatoes hold up better during the long cook time.
Use chuck roast for the best texture: It has the fat and connective tissue that make pot roast tender instead of dry and stringy.
Taste the liquid before thickening: Once it has reduced, check the seasoning before you add the cornstarch slurry.
If you like slow cooker meals with a richer sauce, this slow cooker coq au vin is another great recipe.
Crockpot Pot Roast
A good pot roast doesn’t need much explaining. You sear the beef, give it time, and let everything cook together until it’s tender and full of flavor. This one does exactly that, and it’s worth making again.
Serve it with some homemade buttermilk biscuits.
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Slow Cooker Pot Roast with Gravy
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Ingredients
- 4 pound beef chuck roast
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 2 onions, quartered (or 2 cups whole pearl onions)
- 1½ pounds large carrots, cut into 2-inch chunks
- 2 pounds baby potatoes
- 4 garlic cloves, finely chopped
- ½ cup red wine
- 2 tablespoons Dijon mustard
- 4 tablespoons Worcestershire sauce
- 1½ cups beef broth
- 1 sprig Fresh thyme
- 2 tablespoons chopped fresh rosemary
- 1 bay leaf
- 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
Instructions
Prep and Sear the Beef:
- Wipe the chuck roast dry with paper towels. Sprinkle both sides of the roast with salt and pepper.
- Heat the oil in a large skillet set over medium-high heat. Sear the beef to a deep brown on all sides, turning to sear the edges. Be patient, you want a rich, dark crust, and it will take 6 to 8 minutes.
- Transfer the beef to a 6-quart slow cooker and add the onions, carrots, potatoes, and garlic.
Cook the Pot Roast with Veggies:
- In a medium bow,l whisk together the wine, Dijon mustard, Worcestershire sauce, and beef broth. Pour the mixture over the vegetables and beef.
- Add the thyme, rosemary, and bay leaf. Cover the slow cooker and set the temperature to LOW for 8-9 hours. Alternatively, set the temperature to HIGH and cook for 5-6 hours.
- Remove the beef and vegetables to a serving platter and cover them with foil.
Make the Gravy:
- Pour the liquid from the slow cooker into a saucepan. Spoon off and discard any fat that settles on top. Bring the liquid to a boil, then reduce it to a simmer. Let it simmer until it is reduced to 2 cups.
- Combine the cornstarch with the cold water in a bowl. Whisk ½ cup of the hot liquid into the cornstarch, then slowly whisk it into the hot juices in the saucepan. Cook until slightly thickened. Transfer the gravy to a serving pitcher and serve with the pot roast.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This looks so amazing! The meat looks literally melt-in-mouth and so tender…I am drooling, Pat.
Why the veggies on top? I usually put them on the bottom, thought they would soak up the juice better than way, not?
Yes Angie, the veggies will definitely soak up some of the juices if you put them on the bottom but they will also get softer and sometimes fall apart. Keeping them on top prevents them from getting over-cooked. I know some people like their pot roast veggies like that and it works just fine to put them on bottom if that’s how you like them.
Pot roast is one of my favorites! Such a classic dish, and so many different ways to make it. Oddly enough, I’ve never made it in the slow cooker. I need to! Terrific recipe — thanks.
Thanks, John….It is one of my favorites also and the slow cooker really makes it easy!