Name: Pot Roast
Prep time: 15 min
Cook time: PT-484769H5M22S
Total time: 20 min
Ingredients: 3–4 lb chuck roast; 1.5 lbs Yukon gold potatoes, halved or quartered; 4 large carrots, peeled and thickly sliced; 1 yellow onion, chopped; 4 cloves garlic, minced; 2 cups beef broth; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 3–4 sprigs fresh thyme (or 1 tsp dried thyme); Salt and pepper to taste; 2 tbsp olive oil (for searing)

There’s just something magical about a pot roast that’s been simmering for hours—filling the kitchen with warmth and that rich, savory aroma you can’t help but follow. I love making this Slow Cooker Pot Roast when I want a comforting, no-fuss dinner that feels like a warm hug on a cold evening. It’s rustic, hearty, and incredibly satisfying.

What makes this dish extra special is how effortless it is. You set it and forget it, and when dinner rolls around, you’re greeted by fall-apart tender beef, melt-in-your-mouth potatoes, sweet carrots, and a deep, flavorful gravy. This recipe is a go-to in my house when I want to impress with minimal work, and it always disappears fast—no leftovers in sight!

Why You’ll Love This Slow Cooker Pot Roast

This isn’t just another pot roast. It’s the kind of meal that brings everyone to the table and keeps them there for seconds. The beef turns buttery soft, the vegetables soak up all the savory juices, and the whole dish tastes like it took way more effort than it actually did. Whether you’re hosting Sunday dinner or just want a cozy midweek meal, this pot roast will deliver comfort in every bite.

What Cut of Beef Is Best for Slow Cooker Pot Roast?

When it comes to choosing the right cut for pot roast, I always go for chuck roast. It has the perfect balance of marbling and connective tissue that breaks down beautifully during slow cooking, resulting in fork-tender meat. Brisket and round roast are decent alternatives, but chuck is where that rich, juicy flavor truly shines.

If you’re shopping and unsure what to pick, just remember: you want a cut that benefits from a long, slow cook time. It might look tough at first, but by the time dinner is ready, it’ll be melt-in-your-mouth delicious.

Options for Substitutions

Let’s say you want to mix things up a bit—or maybe you just need to work with what’s in your kitchen. No problem at all.

Beef Substitute: Try lamb shoulder or pork shoulder for a different twist. They both cook beautifully in a slow cooker.
Potatoes: Yukon golds are my favorite, but red potatoes or even sweet potatoes work great too.
Carrots: Parsnips or turnips are earthy swaps that bring a slightly different flavor.
Broth: Don’t have beef broth? Use chicken broth, vegetable broth, or even red wine for depth.
Herbs: Fresh thyme is amazing, but dried thyme, rosemary, or bay leaves will still build great flavor.

Make it yours—this recipe is super forgiving, which is another reason I come back to it time and time again.

Ingredients for This Slow Cooker Pot Roast

Chuck Roast
This is the star of the show. It’s a tough cut that turns tender and flavorful after hours of slow cooking.

Yukon Gold Potatoes
They hold their shape well and soak up the rich juices, making every bite buttery and satisfying.

Carrots
For sweetness and texture. They balance out the savory elements and add a pop of color to the dish.

Onion
Adds aromatic depth and a subtle sweetness that enhances the flavor of the meat and broth.

Garlic
Essential for building that warm, savory base. I like to use a few cloves, minced or smashed.

Beef Broth
This is what brings it all together. It creates the gravy-like base that the meat and veggies cook in.

Tomato Paste
Adds richness and a bit of umami. Just a small spoonful deepens the entire flavor profile.

Worcestershire Sauce
A little goes a long way in adding tang and depth to the broth.

Fresh Thyme
Lends a woodsy aroma and ties all the flavors together. You can use dried thyme in a pinch.

Salt and Pepper
Simple but crucial for seasoning both the meat and the broth.

Olive Oil
Used for searing the roast before it hits the slow cooker—locks in flavor and gives the meat a gorgeous crust.

Step 1: Sear the Roast

Start by patting your chuck roast dry with paper towels, then generously season it with salt and pepper on all sides. Heat a bit of olive oil in a skillet over medium-high heat, and sear the roast for 3–4 minutes per side until it’s deeply browned. This step builds that crave-worthy flavor and helps seal in the juices.

Step 2: Prep the Vegetables

While the meat is searing, chop your Yukon gold potatoes in halves or quarters (depending on size), slice the carrots into thick rounds, and roughly chop the onion. You want chunky cuts so they don’t turn mushy during the long cook.

Step 3: Layer Everything into the Slow Cooker

Add the carrots, potatoes, and onions to the bottom of the slow cooker. Place the seared roast right on top. Sprinkle in minced garlic, spoon in tomato paste, and pour over beef broth and Worcestershire sauce. Tuck in a few sprigs of fresh thyme or sprinkle on dried herbs.

Step 4: Let It Cook Low and Slow

Cover the slow cooker with the lid and set it to low for 8–10 hours or high for 4–5 hours. The longer, slower cook yields the most tender meat, so I always opt for low when I can.

Step 5: Thicken the Sauce (Optional)

If you like your sauce thicker, remove the meat and veggies once they’re cooked. Then stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) into the cooking liquid and let it simmer on high until it thickens.

Step 6: Serve and Enjoy

Slice or shred the roast, then spoon it over the tender vegetables with a generous ladle of that rich, savory sauce. It’s comfort food perfection on a plate.

How Long to Cook the Slow Cooker Pot Roast

For the most tender, fall-apart roast, I highly recommend cooking it on low for 8–10 hours. This slow method allows all the connective tissue in the chuck roast to break down fully, giving you that melt-in-your-mouth texture.

If you’re in a hurry, you can cook it on high for 4–5 hours, but the beef may not be quite as tender. It’ll still be delicious—just not quite as luxurious.

Tips for Perfect Slow Cooker Pot Roast

1. Don’t Skip the Sear
Browning the roast before slow cooking adds an amazing depth of flavor. It’s worth the extra few minutes.

2. Cut Veggies into Large Chunks
This prevents them from getting mushy after hours in the slow cooker. You want them fork-tender, not falling apart.

3. Use a Good-Quality Broth
Since the broth is the base of your gravy, use one with rich flavor (or homemade, if you have it).

4. Layer Smartly
Keep the veggies on the bottom and the meat on top. This ensures even cooking and helps the beef stay juicy.

5. Add Fresh Herbs at the End
If you love a bright herb finish, toss in a few fresh thyme or parsley sprigs just before serving.

6. Don’t Overcrowd the Pot
Leave a little space around the roast to let the broth circulate and cook everything evenly.

7. Taste and Adjust Seasoning
Right before serving, always taste the broth and add more salt or pepper if needed.

8. Let It Rest Before Serving
Once the meat is cooked, give it 10–15 minutes to rest before slicing or shredding. It helps retain all the juices.

Watch Out for These Mistakes While Cooking

1. Skipping the Sear
It might be tempting to toss the roast straight into the slow cooker, but searing locks in flavor and creates a delicious crust you’ll definitely miss if you skip it.

2. Overloading the Slow Cooker
Too many ingredients can crowd the pot, leading to uneven cooking. Stick to the recommended amounts for best results.

3. Cutting Vegetables Too Small
Smaller cuts will break down too much during long cooking. Keep them chunky to hold their shape.

4. Using Too Little Liquid
You don’t need to drown the roast, but enough broth is essential for a rich sauce and moist meat.

5. Lifting the Lid Too Often
Every time you open the lid, you let out heat and moisture, which can add up to extra cooking time. Trust the process.

6. Not Seasoning Properly
Season the meat well before searing and taste the broth at the end to adjust the flavors as needed.

7. Rushing the Cook Time
Slow and low is the name of the game. Cooking on high is okay in a pinch, but low gives you the best results.

8. Forgetting to Rest the Meat
Letting the roast rest after cooking helps keep all those tasty juices inside the meat, not all over your cutting board.

What to Serve With Slow Cooker Pot Roast?

1. Buttery Mashed Potatoes

Even with potatoes in the roast, a side of creamy mashed spuds soaks up that savory gravy like nothing else.

2. Warm Dinner Rolls

Perfect for mopping up every last drop of sauce on your plate.

3. Roasted Brussels Sprouts

Their slightly bitter crunch balances the rich roast beautifully.

4. Creamed Spinach

A velvety, comforting green that pairs well with the bold flavors of pot roast.

5. Garlic Green Beans

Simple, fresh, and just enough crisp to complement the tender meat and veggies.

6. Cornbread

Adds a hint of sweetness and a lovely texture to the meal.

7. Side Salad with Balsamic Vinaigrette

A refreshing way to brighten up a heavy dish.

8. Red Wine or Sparkling Apple Cider

A flavorful drink that enhances the richness of the roast without overpowering it.

Storage Instructions

Once your pot roast has cooled to room temperature, transfer any leftovers into airtight containers. Store the meat and vegetables together, or separate them if you plan to repurpose the roast later.

In the refrigerator: It’ll keep well for up to 4 days.
In the freezer: You can freeze pot roast for up to 3 months. Be sure to include some of the cooking liquid to prevent the meat from drying out during reheating.
To reheat: Warm it gently in a covered pot on the stove over low heat, or in the oven at 325°F until heated through. Microwave works too—just go low and slow, and add a spoonful of broth if needed.

Estimated Nutrition

This is an estimate per serving (based on 6 servings total) and may vary depending on the exact cut of meat and ingredients used:

Calories: 480
Protein: 42g
Fat: 25g
Saturated Fat: 9g
Carbohydrates: 22g
Fiber: 4g
Sugar: 5g
Sodium: 670mg
Cholesterol: 115mg

It’s a hearty, protein-rich dish that hits all the comfort food notes while still giving you a balanced meal—especially if you pair it with greens or a salad.

Frequently Asked Questions

Can I use a different cut of meat besides chuck roast?

Yes! Brisket and bottom round are solid options. They may be slightly leaner and not as tender, but with a long cook time, they’ll still be flavorful.

Should I peel the potatoes before cooking?

Totally up to you. I usually leave the skins on Yukon golds for extra texture and nutrients, but if you prefer a smoother bite, go ahead and peel them.

Can I make this in the oven instead of a slow cooker?

Absolutely. Just place everything in a Dutch oven, cover tightly, and bake at 300°F for about 3–4 hours until the meat is fork-tender.

Do I need to add wine to the recipe?

Nope! Wine can add depth, but it’s optional. Beef broth does the job beautifully on its own.

How can I make the gravy thicker?

Remove the meat and veggies, then stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) into the liquid and let it cook on high until thickened.

Can I prep this the night before?

Yes! You can sear the meat, chop the veggies, and store everything in the fridge. The next morning, just dump it all into the slow cooker and go.

What if I don’t have fresh herbs?

No worries—dried herbs like thyme or rosemary work well. Use about 1/3 the amount of fresh.

How do I know when the pot roast is done?

It should be fork tender, meaning you can shred it with little effort. If it’s still tough, give it another hour or two on low.

Conclusion

This Slow Cooker Pot Roast is one of those meals that feels like home. It’s rich, savory, and completely satisfying—perfect for chilly nights or lazy Sundays when you want dinner to take care of itself. With minimal prep and a guaranteed crowd-pleaser at the end, it’s no wonder this dish has stood the test of time in so many kitchens—including mine. Once you try it, you’ll understand why it’s a recipe I keep coming back to.