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Slow Cooker Pot Roast Perfection

Category: Satisfying Main Dishes

Transform a chuck roast into a warming meal with this slow cooker method. After seasoning and searing the beef, it's nestled over carrots, onions, potatoes, and garlic, then bathed in beef broth. Long, gentle simmering breaks down the meat, infusing flavor throughout the vegetables. A quick, silky gravy is made from the cooking juices and poured over everything before serving. The result is a classic, comforting dish best enjoyed with freshly chopped parsley. It's ideal for make-ahead dinners, and leftovers can be stored or frozen for future meals.

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Updated on Wed, 09 Jul 2025 23:58:44 GMT
A bowl of meat and vegetables. Pin
A bowl of meat and vegetables. | easydiyrecipes.com

Nothing says comfort like a slow cooker pot roast simmering all day. This recipe delivers melt-in-your-mouth beef with tender vegetables in a savory gravy, making it a reliable favorite for busy weeks and cozy weekends alike.

My family loves coming home to the rich aroma filling our house and it brings back memories of Sunday suppers when everyone gathered around the table.

Ingredients

  • Chuck roast: about two to three pounds choose a cut with good marbling for tenderness
  • Salt: draws moisture and adds deep flavor use kosher salt if possible
  • Black pepper: gives warmth and balances the herbs freshly ground is best
  • Garlic powder: enhances savory notes and is gentler than raw garlic
  • Paprika: provides mild sweetness for added depth try smoked for a subtle twist
  • Dried thyme: earthy and aromatic select dried leaves without stems
  • Dried rosemary: bright and herbal with a woodsy hint
  • Olive oil: for searing the roast and locking in juices use extra virgin for best flavor
  • Yellow onion: adds sweetness and body cut it large so it holds shape
  • Russet potatoes: hearty and creamy after cooking try to pick firm ones with smooth skin
  • Carrots: classic pot roast staple for sweetness and color young carrots are especially tender
  • Fresh garlic: minced for brightness use plump cloves for maximum punch
  • Beef broth or stock: develops a rich base pick low sodium to control saltiness
  • Cornstarch: helps thicken the gravy slate this aside with water for the final step
  • Fresh parsley: lends freshness at serving chop it right before for best results

Step-by-Step Instructions

Prepare the Roast:
Rinse your chuck roast under cool water and pat completely dry. In a small bowl combine salt black pepper garlic powder paprika thyme and rosemary. Rub this mixture thoroughly over the surface of your roast making sure to get into every nook for even seasoning.
Brown the Roast:
Heat olive oil in a large skillet over medium heat until shimmering. Add the roast and let it sizzle undisturbed for three to four minutes on each side until a deep brown crust forms. This seals in flavor and adds depth to your finished dish.
Layer the Vegetables:
Arrange carrots onion chunks potatoes and minced garlic in the bottom of your slow cooker. Spread them in an even layer to form a cozy bed for your roast.
Assemble and Cook:
Carefully place your browned roast on top of the vegetables. Pour beef broth or stock gently around the sides so as not to wash off seasoning. Cover with the lid and cook on low for eight to ten hours or on high for five to six hours until the beef is fork tender.
Make the Gravy:
Once the roast is cooked transfer the meat and vegetables to a large serving platter using a slotted spoon. In a small bowl whisk together cornstarch and water until smooth. Stir this into the juices left in the crock pot and cover. Let it cook on high for another five minutes so the gravy thickens.
Serve:
Carve the roast into large chunks and spoon vegetables and gravy generously over top. Finish with a sprinkle of fresh minced parsley for color and brightness.
A plate of meat and vegetables. Pin
A plate of meat and vegetables. | easydiyrecipes.com

I am especially fond of the way the carrots soak up all the beefy garlic flavor every time I serve this someone asks for extra vegetables right away. Once my sister requested it for her birthday dinner because of the way the crispy bits of onion melt into the gravy.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. For freezing, cool the roast completely then place meat and vegetables together in a freezer safe container up to three months. Freeze gravy separately for best texture. For reheating, warm the roast and vegetables in the microwave or oven and gently reheat the gravy on the stovetop.

Ingredient Substitutions

If you cannot find a chuck roast, a brisket or round roast also works but chuck will always be the most tender when slow cooked. Use baby Yukon gold potatoes as an alternative to russets for a buttery flavor. Vegetable broth can stand in for beef broth for a lighter taste, and sweet potatoes add a unique twist if you want a different root vegetable.

A pot of beef stew with carrots and potatoes. Pin
A pot of beef stew with carrots and potatoes. | easydiyrecipes.com

Serving Suggestions

Pot roast pairs beautifully with crusty bread to soak up the sauce. Sometimes I serve this with buttered noodles or over creamy polenta for a comfort food feast. For something green, a crisp salad or roasted green beans rounds out the meal perfectly.

Pot Roast in History

Pot roast has roots in many cultures as a way to turn tougher cuts of meat into family meals through slow cooking. Many families in the US remember their grandmas slow cooker recipes and this one stays close to those traditions keeping a classic feel with just a touch of personal style.

Recipe FAQs

→ What cut of meat works best?

Chuck roast is ideal for slow cooking due to its marbling, which becomes tender after hours of braising.

→ How do you keep vegetables from getting mushy?

Cut potatoes and carrots into larger pieces to help them maintain structure during long cooking.

→ Can I make the dish ahead of time?

Yes, you can layer all ingredients in the crock and refrigerate overnight, then start cooking in the morning.

→ What are options for thickening the gravy?

Use a cornstarch slurry or prepare a roux with butter and flour to thicken the cooking juices.

→ How should leftovers be stored?

Store cooled meat and vegetables in an airtight container in the fridge for up to four days or freeze for longer keeping.

→ Can I use different vegetables?

Yes, root vegetables like parsnips or turnips are great options for variety and heartiness.

Slow Cooker Pot Roast

Chuck roast, potatoes, and carrots become fork-tender with hearty broth and herbs in the slow cooker.

Prep Time
15 min
Cook Time
480 min
Total Time
495 min
By: Evelyn

Category: Main Dishes

Skill Level: Easy

Cuisine: American

Yield: 6 Servings (Serves 6 with generous portions of beef and vegetables)

Dietary Preferences: Gluten-Free, Dairy-Free

Ingredients

→ Main

01 1–1.4 kg chuck roast
02 1.5 teaspoons salt
03 0.5 teaspoon ground black pepper
04 1 teaspoon garlic powder
05 1 teaspoon paprika
06 0.5 teaspoon dried thyme
07 1 teaspoon dried rosemary
08 2 tablespoons olive oil

→ Vegetables and Aromatics

09 1 large yellow onion, cut into large pieces
10 900 g russet potatoes, peeled and cut into 5-cm chunks
11 450 g carrots, peeled and cut into 5-cm pieces
12 2 cloves garlic, minced

→ For Cooking & Gravy

13 480 ml beef broth or stock
14 2 tablespoons cornstarch
15 2 tablespoons water

→ Garnish

16 Fresh minced parsley

Steps

Step 01

Rinse the chuck roast and pat dry. Combine salt, pepper, garlic powder, paprika, thyme, and rosemary, then rub the seasoning blend evenly onto all sides of the beef.

Step 02

Heat the olive oil in a large skillet over medium heat. Add the roast and brown it on all sides, approximately 3–4 minutes per side for a deep golden exterior.

Step 03

Place the carrots, onion, minced garlic, and potatoes into the slow cooker. Pour in the beef broth, then position the seared roast on top of the vegetables.

Step 04

Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the meat is fork-tender and the vegetables are soft.

Step 05

Transfer the meat and vegetables to a serving dish. In a small bowl, dissolve the cornstarch in water, then pour the mixture into the slow cooker liquids. Whisk thoroughly, cover, and cook on high for 5 minutes until the gravy is thickened.

Step 06

Slice or shred the beef and arrange with vegetables on a platter. Spoon the rich gravy over the top and garnish with minced fresh parsley if desired.

Notes

  1. For a cornstarch-free gravy, melt 42 g unsalted butter in a saucepan, whisk in 24 g flour, and cook until golden. Add 480 ml strained beef juices, simmer until thickened, then season to taste.
  2. To prepare ahead, season and sear the beef and chop vegetables the night before, layer in the slow cooker insert, and refrigerate. Cooking time may need to increase by 15–30 minutes if starting from cold.
  3. Store leftovers in an airtight container in the refrigerator for up to four days. Cool completely before freezing in separate containers for up to three months.

Tools Required

  • Slow cooker (crock pot)
  • Large skillet
  • Sharp knife
  • Cutting board
  • Whisk
  • Serving platter

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.
  • Contains potential allergens: beef broth (verify gluten), cornstarch substitute with wheat flour for traditional gravy.

Nutritional Information (Per Serving)

These details are for informational purposes only and shouldn’t replace professional medical advice.
  • Calories: 491
  • Fats: 22 g
  • Carbohydrates: 39 g
  • Proteins: 34 g