This deliciously tender and savory classic Slow Cooker Pot Roast is the perfect cozy meal to come home to after a long day. Cook it low and slow, and this chuck roast will simply melt in your mouth, and be favored by everyone!
Pot roast is a delicious, hearty dinner generally made during winter and the holidays, most likely due to the warmth and comfort it brings around the table; however, it can still be enjoyed anytime of the year. Some of its key ingredients added to the beef chuck are potatoes, carrots and onions. I’ve also included celery but understand this is completely optional.
You may notice, depending on the country or region within the US, pot roasts include other add-ins such as tomato paste or wine mixed with broth to create a thin sauce, but nothing compares to one that makes a gravy. In my home, gravy is much more preferred because its thickened sauce adds richness, flavor and moisture back to the meat and veggies. Its flavor is a blend of the herbs and vegetables, along with the juice and fat pulled from the meat during the slow cooking process.
Using a slow cooker rather than baking is greatly preferred during the midst of summer. There are times when I don’t want to be around the heat of my oven and using a slow cooker solves this issue. When you think of it, there are many positive attributes to this method of cooking, it’s a wonder why I don’t use a slow cooker more often. My guess is its “set it and forget it” style of cooking I’m not accustomed to, and to be honest, I sometimes forget I have this small appliance tucked away. Maybe that’ll soon change because the ease of being away from home 8+ hours of a day to come back to a warm and ready dinner is **chef’s kiss** BLISS!
How to Make Pot Roast in a Slow Cooker
Below are step-by-step images on the process of making a chuck roast in a slow cooker. The captions below each image are a shortened description of the steps. For full recipe instructions, see the recipe card towards the end of this post.
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Slow Cooker Pot Roast
- Total Time: 8 hours 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This deliciously tender and savory classic Slow Cooker Pot Roast is the perfect cozy meal to come home to after a long day. Cook it low and slow, and this chuck roast will simply melt in your mouth, and be favored by everyone!
Ingredients
- 2 to 3 pounds (907 g to 1.36 kg) beef chuck roast
- salt and ground black pepper
- 1 1/2 tablespoons (23 g) olive oil
- 1 medium yellow onion (1 cup or 165 g), sliced
- 8 garlic cloves (40 g), minced
- 1 1/2 cups (360 g) beef broth
- 1 tablespoon (15 g) worcestershire sauce
- 1 tablespoon (5 g) fresh rosemary, minced
- 1 tablespoon (5 g) fresh thyme, stems removed
- 12 yellow baby potatoes (340 g)
- 4 large carrots (2 cups or 280 g), peeled and cut into 2 inches in length
- 4 celery stalks (2 cups or 232 g), sliced 1/2 inch thick
- 3 tablespoons (24 g) cornstarch
- 1 to 2 tablespoons fresh parsley, minced
Instructions
- Using paper towels, pat dry the top, bottom and sides of the chuck roast. Season both sides with salt and pepper.
- In a large saucepan, heat oil over medium-high heat, about 1 to 2 minutes. Sear the sides of the chuck roast, about 2 to 3 minutes on each side until browned. Some beef cuts may have wide edges or a third side, be sure to sear all edges/sides as well. Using tongs, transfer beef into the center of the slow cooker.
- Sauté onions for about 5 minutes or until lightly browned. Add garlic and sauté for 2 minutes. Pour mixture over the chuck roast.
- Lower heat to medium-low, add beef broth, Worcestershire sauce, rosemary and thyme. Cook for about 1 minute. Pour mixture into the crockpot.
- In the slow cooker, evenly layer potatoes, carrots and celery. Season with more salt and pepper. Cover and cook on low for 8 hours or high for 4 hours.
- Transfer roast and vegetables onto a large plate. Shred beef and if desired, cut potatoes.
- On medium-high heat, use a fine mesh sieve to strain the broth into a medium saucepan. There should be just over 2 cups of liquid. Remove 3 tablespoons of broth into a small bowl and mix in cornstarch. Transfer cornstarch-mixture back into the saucepan along with strained contents from the sieve. Mix until the broth thickens to a gravy, about 3 to 4 minutes.
- Plate shredded pot roast and vegetables. Pour gravy on top and sprinkle parsley. ENJOY!
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Recipe adapted from Cooking Classy.
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I am no cook, but I pulled this off and it was delicious. I am saving this recipe so I can make this again.
John,
I agree, it’s delicious! Glad to know you gave it a try and it worked out for you!