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This slow cooker pot roast is the ultimate hands-off comfort meal—tender, fall-apart beef, hearty chunks of carrots and potatoes, and a rich, savory broth that simmers all day. Perfect for busy days, big families, or feeding a crowd, it’s a foolproof dinner that’s always satisfying!

If you’re looking for hearty slow cooker meals try our Weeknight Chuck Roast Chili, Mexican Shredded Beef Tacos, or Slow Cooker Beef Brisket next.

Bowl with pot roast, carrots, and potatoes all garnished with fresh parsley.

Sunday Dinner, Any Day: Easy Slow Cooker Pot Roast

Bowl with pot roast, potatoes and carrots.

There are some dinners that just take care of you, and this slow cooker pot roast is one of them. The kind of meal that fills the house with rich, savory aromas all day long, making it nearly impossible not to hover near the kitchen, waiting for dinnertime. Tender, fall-apart beef, big hearty chunks of carrots, potatoes, and onions, all nestled in a thick, flavorful broth—it’s the definition of nourishing comfort food.

This one is a lifesaver on busy days. Everything goes into the slow cooker in the morning, and by dinnertime, you’ve got a meal that feels like it took all day (because technically, it did—but without you standing over the stove). Serve it up as is, or stretch it even further with rice if you’ve got a big family or extra mouths to feed. Either way, it’s the kind of meal that brings everyone to the table, hungry and happy.

Why You Will Love This recipe

Effortless & Hands-Off – Let the slow cooker do all the work while you go about your day.
Hearty & Filling – Tender beef, chunky veggies, and a rich broth make it a satisfying meal.
Incredibly Flavorful – Slow cooking brings out deep, rich flavors in the beef and broth.

Ingredients Needed

Chuck Roast – This is the best cut for pot roast, it becomes tender and flavorful when slow-cooked. Possible substitutions could be brisket or bottom round roast, though they may be slightly leaner, which will take longer to cook to break down collagen and become tender.
Gold Potatoes – These potatoes are creamy and hold their shape well. If needed use Russet potatoes (they are softer, and may break down more) or red potatoes (waxy and slightly firmer).
Carrots – Add sweetness and heartiness. Want to switch it up? Try using parsnips or sweet potatoes for a twist in flavor.
Onion – Enhances the depth of flavor. Substitute with shallots for a milder taste or red onion for a slightly sharper bite.
Fresh Herbs – Rosemary and thyme work beautifully. To substitute with dried herbs, use about 1/3 the amount of fresh called for in the recipe, or try an Italian seasoning blend.
Oil – Used for searing the roast before slow cooking. My preference is to use an Extra Virgin Olive oil. You could also use butter for extra richness or avocado oil.
Salt & Pepper – Essential for seasoning.
Flour – Helps thicken the broth slightly. You could also use cornstarch (use half the amount and mix with water) or arrowroot powder for a gluten-free option.
Beef Broth – Forms the base of the rich sauce.
Beef Bouillon – Adds a concentrated depth of flavor. I typically use Better Than Bouillon paste.
Worcestershire Sauce – Enhances the savory, umami flavor.
Garlic – Adds bold flavor. If you don’t have fresh, you can use garlic powder (use ¼ teaspoon per clove) or shallots for a milder alternative.

How to Make Pot Roast in the Slow Cooker

Find the complete recipe card below with measurements and full instructions.

Searing chuck roast in a dutch oven for making pot roast.

Pat the meat dry. Then sprinkle with salt on all sides. A general rule of thumb is 3/4-1 tsp of salt per lb of beef).
Heat oil in a large skillet over medium heat. Add the roast to the hot skillet and sear on all sides. Remove and set aside.

Sauted veggies in a creamy gravy sauce to pour over the top of chuck roast to make a slow cooker pot roast.

To the same skillet add the chopped onion and cook until softened. Stir in the flour and cook an additional 2 minutes.
Pour in the broth. Add the worcestershire sauce, beef bouillon, and black pepper, and whisk this together. Cook until sauce is thickened.

All the ingredients needed to make a pot roast in a slow cooker.

To the slow cooker add the carrots and potatoes. Add the chuck roast along with any juices that had collected. Then pour the gravy over the top of the meat.
Top with the fresh herbs and crushed garlic cloves. Cook on LOW for 8 hours.

Storage Information

Refrigeration: Store leftover pot roast in an airtight container with the broth for up to 4 days in the fridge. Keeping it in the liquid helps prevent the meat from drying out.
Freezing: For longer storage, freeze the roast and vegetables (with broth) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over low heat or in the microwave in 30-second intervals, stirring occasionally. Add a splash of broth or water if needed to keep it moist.

This roast tastes even better the next day, making it perfect for meal prep!

Recipe Tips

Best Slow Cooker Size: For a 3-4 pound chuck roast, a 6-quart slow cooker is ideal. If using a smaller slow cooker, you may need to cut the roast into pieces to fit properly.
Broth Thickness: If you prefer a thicker gravy, remove some of the cooking liquid at the end and whisk it with a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) before stirring it back into the slow cooker.
Instant Pot: Yes! For a quicker version, sear the roast using the “Sauté” function, then pressure cook on high for 60-75 minutes with a natural release.

Cooked pot roast topped with parsley, served with carrots and potatoes.

Serving Suggestions

This slow cooker pot roast is a complete meal on its own, but here are a few ways to round it out or stretch it further:

Classic & Hearty: Serve with warm dinner rolls or buttery cornbread to soak up the rich broth.
Stretch It Further: Spoon the roast and veggies over rice or buttery mashed potatoes for an extra-filling meal.
Lighter Option: Pair with a crisp side salad, like a simple green salad with vinaigrette or a tangy coleslaw for balance.

Leftovers? Shred the beef and use it for sandwiches, tacos, or even a beef and vegetable soup the next day!

More Slow Cooker Dinner REcipes

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