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Here’s how to Make Pot Roast in a Slow Cooker with my foolproof recipe. Tender beef chuck roast, vegetables, and savory beef broth create the perfect comfort food for busy weeknights and Sunday dinners!
Quick Recipe Overview
WHAT: Tender chuck roast slow-cooked with carrots, onions, and herbs in savory beef broth until fall-apart tender.
WHY: Minimal hands-on time delivers restaurant-quality pot roast with deep, caramelized flavors and melt-in-your-mouth texture.
HOW: Sear seasoned roast and vegetables, deglaze with beef stock, then slow cook 6-8 hours until fork-tender.
Table of Contents
- Quick Recipe Overview
- Why I Love Making Pot Roast in Slow Cooker
- Ingredient Notes
- Featured Review
- How to Make Pot Roast in Slow Cooker Recipe
- How to Make Slow Cooker Pot Roast
- Substitutions & Variations
- FAQs for Making Slow Cooker Pot Roast
- My Best Tips for Making Slow Cooker Pot Roast
- What to Serve With Slow Cooker Pot Roast
- Storage & Reheating Tips
- Similar Recipes to Try
- More Slow Cooker Recipes To Try
- More Slow Cooker Recipes To Consider
Why I Love Making Pot Roast in Slow Cooker
This slow cooker pot roast has become my favorite Sunday dinner because it fills the house with the most incredible aroma while requiring almost no effort. I love that I can sear everything in the morning, toss it in the crock pot, and come home to a meal that tastes like I’ve been cooking all day.
The secret to this recipe’s success is searing the chuck roast and vegetables before slow cooking. Those few extra minutes create deep, caramelized flavors that transform simple ingredients into restaurant-quality comfort food. The beef becomes so tender it falls apart with just a fork, and the vegetables absorb all those rich, savory juices.
🩷 Melissa
Slow cooker pot roast is a staple recipe in my house! It is a great option for when you need an easy to throw together dinner, but still want something that is filling and delicious. The roast and vegetables are cooked on high in the slow cooker with a seasoned beef stock which lends plenty of flavor to the dish.
Searing the chuck roast, carrots, and onions beforehand add dimension and texture that take this meal to the next level! If you want a foolproof method to make a tender, savory roast, then this is the best pot roast recipe for you.
Ingredient Notes
Chuck Roast: Look for a roast with good marbling throughout—those white streaks of fat will render during cooking, keeping the meat incredibly tender and flavorful. Rump roasts also work well for this recipe.
Fresh vs. Dried Herbs: While dried rosemary and thyme work beautifully, fresh herbs elevate this comfort food to restaurant quality. If using fresh, add the sprigs whole so you can easily remove them before serving. Fresh parsley makes a lovely garnish.
Beef Stock Quality: Since the broth becomes your cooking liquid and eventual gravy base, use a good-quality beef broth or stock. Homemade is ideal, but low-sodium store-bought works well and allows you to control the salt level.
See the recipe card below for full information on ingredients and quantities.
Featured Review
T. Robinson⭐️⭐️⭐️⭐️⭐️
March 23, 2022
Made this today with a chuck roast and it was fork tender with the most delicious flavor from searing the vegetables too.
I agree with you that to use the larger carrots would yield a firmer result. I needed to use my large bag of the snacking size and they were too soft but still yummy as could be.
Make this & you won’t be disappointed.
How to Make Pot Roast in Slow Cooker
Equipment
Ingredients
- 2-3 tablespoons olive oil
- salt, preferably coarse salt like kosher
- pepper
- 3 to 5 lb. chuck roast, could also use top or bottom round roast
- 2 onions, peeled and cut in half
- 6-8 medium carrots, peeled and cut into 3-inch sticks
- 2 cup beef stock
- 1 teaspoon dry crushed rosemary or 3-4 fresh rosemary sprigs
- 1 teaspoon dried thyme or 2-3 fresh thyme sprigs
Instructions
- Heat the olive oil over high heat in a large cast iron skillet or Dutch oven. Salt and pepper all sides of the roast well. When the oil is shimmering, add the roast and sear it well on all sides (about a minute per side). Remove the roast from the skillet and place it in the bottom of your slow cooker.2-3 tablespoons olive oil, salt, pepper, 3 to 5 lb. chuck roast
- Add the two onions to the same skillet that the roast cooked in and sear them for one minute, cut side down. Add them to the slow cooker.2 onions
- Place the carrots in the skillet and sear them for another minute, stirring often. Add 2 cups of beef stock to the hot skillet to deglaze the pan (the liquid will help remove all the little cooked on bits of vegetable and beef from the pan which adds tons of flavor). Pour the carrots and the broth from the skillet into the slow cooker.6-8 medium carrots, 2 cup beef stock
- Add more beef stock until the roast is half covered in stock (this might be up to another 4 cups of stock). Sprinkle herbs over the contents of the slow cooker.2 cup beef stock, 1 teaspoon dry crushed rosemary or 3-4 fresh rosemary sprigs, 1 teaspoon dried thyme or 2-3 fresh thyme sprigs
- Cover the slow cooker and cook on high for about 4-6 hours or on low for 6-8 hours (may need a little more time if you're using a 5-lb. roast). You'll know your roast is done if you can break off pieces of meat with your fork.
- Serve the meat with the carrots and onion slices over some steaming mashed potatoes with gravy on the top.6-8 medium carrots, 2 onions
Notes
Nutrition
How to Make Slow Cooker Pot Roast
Step 1: Salt and pepper all sides of the roast well. Heat the olive oil over medium-high heat in a large pan. When the oil is shimmering, add the roast and sear it well on all sides.
Step 2: Remove the roast from the skillet and place it in the bottom of your slow cooker. Add the two onions to the same skillet and sauté them cut side down. Add them to the slow cooker.
Step 3: Place the carrots in the skillet and sear them, stirring often. Add 2 cups of beef stock to the hot skillet.
Step 4: Pour the carrots and the broth from the skillet into the slow cooker. Add more beef stock until the roast is half covered. Sprinkle the herbs into the slow cooker. Cover the slow cooker and cook on high.
Substitutions & Variations
Vegetable options
Swap or add baby carrots, parsnips, turnips, or celery for variety. Add potatoes during the last 3-4 hours to prevent them from getting mushy.
Herb variations
Try adding dried herbs like oregano or bay leaves. Garlic powder or fresh garlic cloves also add wonderful flavor.
Wine option
Replace 1 cup of beef broth with red wine for richer, more complex flavor. The alcohol cooks off, leaving behind deep, savory notes.
Oven method
Follow the same searing steps in a Dutch oven, then bake covered at 250°F for 3-6 hours instead of using the slow cooker.
Gravy addition
Use the cooking liquid to make gravy by straining, thickening with cornstarch, and seasoning with salt and black pepper.
FAQs for Making Slow Cooker Pot Roast
While it is not absolutely necessary, searing is part of what makes this roast taste so incredible! Slow cookers are a wonderful tool and make many recipes easy to put together, but they are not known for adding a crispy exterior or coating to the food. Not only does it add texture, but it adds flavor and a beautiful color as well. Although it is an extra step, searing luckily doesn’t take long which means it will elevate the flavor of your roast with little time and effort!
The roast should be done within 4 hours if you cook it on high. If you are cooking a larger roast that is 5 or more pounds, you might need to add more time. To ensure the roast is fully cooked, insert a fork into the thickest part of the roast. It should be able to pierce through with no issue. You will know it is ready once the roast is very tender and can cut or shred easily. Alternatively, you can check the internal temperature with a meat thermometer and make sure it is between 190°-210°F all the way through.
It likely needs more cooking time. Chuck roast requires long, slow cooking to break down the connective tissue. If it’s tough after the recommended time, continue cooking for another hour.
Chuck roast is my top choice because it has enough marbling to stay moist during the long cooking time. The fat and connective tissue break down beautifully, creating fall-apart tender meat. You can also use bottom round or top round roast, though they’re slightly leaner.
My Best Tips for Making Slow Cooker Pot Roast
☞Sear at High Heat: Make sure your olive oil is shimmering before adding the roast. A proper sear roast locks in flavor and creates that beautiful brown crust.
☞Don’t Overcrowd the Liquid: The roast should be half-covered in beef broth, not swimming in it. Too much liquid dilutes the flavors and affects moisture retention.
☞Let it Rest: After cooking, let the roast rest for 10 minutes before slicing. This allows the juices to redistribute throughout the roast, keeping every bite moist and flavorful.
☞Save Those Drippings: Those leftover cooking liquids are pure gold. Strain them, skim off excess fat, then make a simple roux with butter and flour. Whisk in the strained liquid for incredible homemade gravy that rivals anything from a restaurant.
☞Room temperature Matters: Let your roast sit at room temperature for 30 minutes before searing for more even cooking.
☞ Use Bone-in When Possible: While boneless chuck roast is perfectly fine, bone-in roasts add extra flavor to the beef broth and tend to stay even more moist during cooking. Plus, the bones help the meat hold its shape better.
What to Serve With Slow Cooker Pot Roast
This tender pot roast pairs beautifully with creamy mashed potatoes—they’re perfect for soaking up all those flavorful cooking juices. Buttered egg noodles or crusty bread are also excellent choices.
For vegetables, roasted Brussels sprouts, sauteed green beans, or a simple garden salad provide nice contrast to the rich meat. A crisp coleslaw adds refreshing crunch.
Don’t forget to serve the braised onions and carrots alongside the beef roast—they’re flavor bombs that have absorbed all that savory goodness during the long cook time.
Storage & Reheating Tips
Room temperature
Don’t leave cooked pot roast at room temperature for more than 2 hours. Refrigerate promptly for food safety.
Refrigerator
Store the meat and vegetables separately from the broth in airtight containers in the fridge for up to 4 days. Keep them in separate containers so you can reheat them differently—the meat reheats better with a splash of broth to prevent drying out.
Freezer
For best results, reheat refrigerated pot roast in a covered dish in a 325°F oven for 20-30 minutes, adding a splash of beef broth to keep it moist. Microwave individual portions on 50% power, stirring occasionally. Frozen pot roast can go straight from freezer to slow cooker on low for 3-4 hours with a cup of broth.
Reheating
Warm gently in a covered pot on the stovetop with a splash of beef broth, or microwave individual portions with some liquid to prevent drying out.
Make-Ahead
This recipe actually tastes better the next day as flavors get richer. Make it a day ahead, refrigerate, then reheat gently before serving.
Gravy Storage
If you make gravy from the drippings, store it separately in an airtight container for up to 4 days in the refrigerator or 3 months in the freezer. Reheat gently on the stovetop, whisking until smooth.
Similar Recipes to Try
- Mississippi Pot Roast: Uses ranch seasoning and pepperoncini for tangy flavor
- Beef Stew: Similar ingredients in a thicker, stew-style preparation
- Short Ribs: Another slow cooker favorite with fall-off-the-bone texture
- Brisket: Longer cooking time but equally tender results
- Beef Bourguignon: French-inspired version with red wine and mushrooms
More Slow Cooker Recipes To Try
Pork Recipes
Slow Cooker Green Chili (Pork Chili Verde)
Beef Recipes
Slow Cooker Mongolian Beef
Chicken Recipes
Slow Cooker Thai Chicken Satay Recipe
Pasta Dishes
Easy Cheesy Slow Cooker Lasagna
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Always turns out perfect!
Made this today with a chuck roast and it was fork tender with the most delicious flavor from searing the vegetables too.
I agree with you that to use the larger carrots would yield a firmer result. I needed to use my large bag of the snacking size and they were too soft but still yummy as could be.
Make this & you won’t be disappointed.
I’m going to make it today it sounds wonderful. I’m curious why you don’t add potatoes to your recipe?
I serve them mashed on the side, I don’t add them to the pot because I think they get too mushy!
The flavor is AMAZING. I think I’m just going to fill the pot with carrots next time because they were to die for. Next time I’ll cook it a little longer, so the roast can be a little more tender.
I completely agree with you about the carrots! And yes, by all means, adjust the timing to your liking and what meat you have to work with!
My bottom roast is only 2lbs…thoughts on how long to cook?
I’d start the checking the temperature at 2 hours and then check it every 15 minutes after that until it’s cooked through. I’m not sure just how much time you’ll need but that’s a safe way to get a cooked but not overcooked roast. The potatoes will still take the full amount of time or slightly longer if you are opening and closing the lid a lot.
Had a rump roast to cook…..so here is where I bounced. Oh it turned out sooooooo good! I love the texture of the carrots, firm, yet tender and so flavorful. I turned the juice into gravy and it didn’t even need any more seasonings to be amazing. I made your pumpkin biscuits to go with it since the oven was available…..thought I would experiment a bit and put some thyme and black pepper into half of the dough….um nope….they were ok, but I love the pumpkin biscuits so much, the additional flavors didn’t take them up a notch. Why mess with a good thing! Thanks for the great recipes!!!!
Will this work if you cook it on law for six hours?
It might need a little longer than 6 hours to be really tender on low, depending on the size of your roast.
I’ve never made any roast in my crock using HIGH.. they are tender ? Maybe that’s what I’m doing wrong. Sometimes it’s 8-13 hours on low getting it tender I place my carrots & celery & potatoes last two hours
Thanks for the thoughts, always helpful to know what’s working with other cooks!