Slow Cooker Pot Roast (Easy, Tender, Best Ever)

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Slow cooker pot roast with carrots and potatoes in brown gravy

A fork-tender pot roast in a slow cooker with carrots and potatoes, coated in rich brown gravy, sprinkled with parsley.
Slow cooker pot roast is the definition of cozy, hands-off comfort food. You get melt-apart tender beef, soft carrots and potatoes, and a rich gravy that tastes like it simmered all day—because it did. This easy slow cooker pot roast is perfect for busy weekdays and Sunday dinners alike.

Introduction

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The slow cooker does most of the work here, but one small step makes a huge difference: a quick sear. Browning the roast first builds deep flavor and gives your gravy that rich, “best ever” taste.

Once everything is in the slow cooker, you can walk away. The beef gets tender, the veggies soak up the savory juices, and dinner basically makes itself. My family always asks for extra gravy—so I included an easy thickening trick.

Why You’ll Love This Slow Cooker Pot Roast

  • Set-it-and-forget-it: The slow cooker handles the heavy lifting.
  • Tender every time: Long, gentle cooking makes beef fork-tender.
  • Rich gravy: Simple pantry ingredients create big flavor.
  • Complete meal: Protein and veggies in one pot.
  • Great for leftovers: Perfect for sandwiches and bowls.
  • Crowd-pleaser: Classic comfort food everyone loves.

Ingredients for Slow Cooker Pot Roast

Image: Ingredients laid out including chuck roast, potatoes, carrots, onion, garlic, broth, tomato paste, Worcestershire, herbs, and cornstarch.

Ingredients for slow cooker pot roast including chuck roast, potatoes, carrots, broth, and seasonings
Simple ingredients for tender beef, veggies, and rich gravy

Main Ingredients

  • Chuck roast (3–4 lb): Best for slow cooking; it turns tender and juicy.
  • Baby potatoes (1 1/2 lb): Hold their shape; cut larger ones in half.
  • Carrots (1 lb): Sweet and tender; use whole carrots sliced thick.
  • Onion (1 large): Adds flavor to the gravy; yellow onion is great.
  • Garlic (4 cloves): Savory boost; garlic powder works in a pinch.
  • Beef broth (2 cups, low-sodium): Builds the cooking liquid.
  • Tomato paste (2 Tbsp): Adds depth and color.
  • Worcestershire sauce (1 Tbsp): Adds savory richness.
  • Dried thyme (1 tsp) + dried rosemary (1/2 tsp): Classic pot roast flavor.
  • Kosher salt (1 1/2 tsp) + black pepper (1 tsp): Season well.

For Thickening

  • Cornstarch (2 Tbsp): Thickens the gravy quickly; flour also works (use 3 Tbsp).

How to Make Slow Cooker Pot Roast

Image: A four-panel collage showing roast being seared, vegetables added to slow cooker, broth mixture poured in, and finished pot roast shredded with gravy.

Four-step collage showing searing roast, adding veggies, pouring broth, and finished pot roast
Sear, slow cook, then thicken the gravy for best-ever flavor

Slow Cooker Pot Roast Recipe Step-by-Step

  • 1. Season and sear the roast.

Pat the roast dry. Season with salt and pepper. Heat a skillet over medium-high with a drizzle of oil and sear 3–4 minutes per side until browned.

  • 2. Build the slow cooker base.

Add potatoes, carrots, and onion to the slow cooker. Nestle the seared roast on top and scatter garlic around it.

  • 3. Mix and pour the sauce.

Whisk broth, tomato paste, Worcestershire, thyme, and rosemary. Pour over the roast.

  • 4. Slow cook until tender.

Cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the roast is fork-tender.

  • 5. Thicken the gravy.

Remove roast and veggies to a platter. Whisk cornstarch with 3 Tbsp cold water. Stir into the slow cooker liquid, cover, and cook on HIGH for 10–15 minutes until thick.

  • 6. Serve.

Slice or shred the roast and spoon gravy over everything.

Tips for Perfect Slow Cooker Pot Roast

  • Sear first: This builds deep, rich flavor.
  • Keep potatoes chunky: Small pieces can get too soft.
  • Cook low and slow: LOW gives the best tender texture.
  • Thicken at the end: Keeps veggies from overcooking.
  • Taste the gravy: Add a pinch of salt if it needs a boost.

Variations & Substitutions

  • Add mushrooms: Toss in 8 oz mushrooms for extra savory flavor.
  • Peppery twist: Add 1 tsp cracked pepper for a bolder gravy.
  • Onion soup shortcut: Swap broth seasonings for one packet of onion soup mix (watch salt).
  • No potatoes: Serve over mashed potatoes or noodles instead.

Make-Ahead & Freezing

  • Fridge: Store 3–4 days.
  • Reheat: Warm gently on the stove with a splash of broth.
  • Freeze: Freeze shredded roast with gravy up to 2 months (potatoes can soften after freezing).

Serving Suggestions & Pairings

  • Buttered green beans or roasted broccoli
  • Simple salad with vinaigrette
  • Warm rolls for extra gravy scooping

Reader Review

“This turned out so tender! The searing step made the gravy taste amazing. My house smelled incredible all day.”

Final Notes

If you make this slow cooker pot roast, leave a rating and tell me—do you like your gravy extra thick or a little more brothy?

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