Slow Cooker Pot Roast

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

No ratings yet

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!

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: American

Servings:

Author: Serene

Equipment

slow cooker

Ingredients

2½ pound chuck roast
12 ounces carrots peeled & chopped into quarters
1½ pounds yellow or gold potatoes chopped into bite size chunks
2 tablespoons extra virgin olive oil
2 teaspoons salt
1 yellow onion chopped
¼ cup all purpose flour
2 cups beef broth
1 teaspoon beef bouillon
½ teaspoon worcestershire sauce
½ teaspoon black pepper
1 sprig fresh rosemary
2 sprigs fresh thyme
6 cloves garlic crushed

Garnish

fresh parsley

Instructions

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.
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.
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.
Taste and add salt as needed. Garnish with fresh parsley.

Notes

Gluten Free Version: Swap the flour for arrowroot powder for a gluten-free option, or leave out completely. This will leave you with a regular broth instead of a thicker gravy.
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.

Nutrition