Elevate your beef recipes with this Slow Cooker Pot Roast! This classic pot roast recipe transforms basic ingredients into the perfect juicy roast for any occasion. 

A slow cooker chuck roast with gravy and mashed potatoes.

In this recipe:

If you’re looking for the best crock pot roast recipe, you’re in luck. This Slow Cooker Pot Roast is one of our favorite slow cooker recipes, right alongside our Slow Cooker Short Ribs, Lamb stew or Slow Cooker Shredded Beef. This ultimate comfort food boasts incredible flavor and low effort, perfect for a cold night or Sunday dinner. With a few simple ingredients, you can craft a delicious roast with tons of leftovers to enjoy again and again. 

Slow cooker chuck roast with carrots and sprigs of thyme.

What Is Crockpot Chuck Roast?

Slow cooker pot roast takes tougher cuts of meat like chuck roast and cooks it at a low temperature for hours in broth, vegetables, and fresh herbs. We love using the crockpot to make this recipe as it’s super low-maintenance, making it perfect for busy weeknights. If you don’t have a crockpot, feel free to use a large Dutch oven and cook it on the stovetop for 3-4 hours or until the beef is fork tender. 

Meat, carrots, onions and spices are laid out on a table for this recipe.

Slow Cooker Pot Roast Ingredients

  • Chuck Roast: The star of the show, the chuck roast, is a flavorful and well-marbled cut of meat. Slow cooking allows it to become tender and juicy, soaking in all the delicious flavors.
  • Kosher Salt and Freshly ground Pepper
  • Oil
  • Onion, Carrot, Garlic
  • Red Wine: The red wine not only adds richness and complexity to the sauce but also helps deglaze the pan, incorporating flavorful bits stuck to the surface during searing.
  • Beef Broth: Acting as the base for the cooking liquid, beef broth infuses the roast with savory notes and keeps it moist throughout the slow cooking process. If you want to add a little more depth, a teaspoon of Worcestershire sauce is a great addition, too.
  • Fresh Thyme: This herb imparts a subtle earthy and fresh flavor, complementing the richness of the meat and vegetables.
  • Cornstarch: Used to thicken the gravy, cornstarch provides a smooth and velvety texture to the sauce, bringing the dish together.

How to Make This Slow Cooker Pot Roast Recipe

  • First, pat the chuck roast dry with paper towels. Secure it with kitchen twine wrapped around the outside edge to help it maintain its shape during cooking. Sprinkle the roast generously with salt on all sides.
  • Next, preheat your slow cooker for the sear setting, or you can use a large skillet if your Crockpot doesn’t have this feature. Add oil to the bottom of the pot when preheated, and add the chuck roast to sear the beef on both sides for about 5 to 7 minutes per side. Once seared, set the beef aside.
  • In the same slow cooker or skillet, sauté onions and carrots for 5-7 minutes until just softened. Then, add garlic to infuse more flavor into the mix. Pour in a little of the red wine to deglaze the pan, scraping up the browned bits off the bottom with a wooden spoon. Add in the remaining red wine.
  • Nestle the seared beef back into the slow cooker. Add in the fresh thyme and pour in the beef broth. Cover the slow cooker and set it to cook on high for 5-7 hours or low for 6-9 hours, allowing the flavors to meld and the meat to become fork-tender.
  • When the cooking time is up, carefully remove the roast from the slow cooker and let it rest for 15 minutes. Use this time to cut away the twine from the roast.
  • Now, strain the cooking liquid into a small saucepan, making sure to save the veggies. To create a slurry, mix cornstarch with a teaspoon of water. Gradually incorporate the slurry into the liquid, bringing it to a boil while stirring occasionally. Let the gravy simmer for about 10 minutes until it thickens to a smooth consistency.
  • Finally, serve the tender pot roast with the veggies, and don’t forget to drizzle that rich gravy over top for an extra layer of flavor.

Girl Carnivore Expert Recipe Tips

  • Pat the roast dry with paper towels to remove any excess moisture. This helps the roast to form a nice crust on the outside when searing before adding it to the slow cooker. 
  • If you don’t want to use red wine, feel free to add extra beef broth as a substitute. 
  • Feel free to play around with various herbs like fresh rosemary and bay leaves to amp up the flavor. Just be sure to remove the bay leaves or any large sprigs before serving.
  • If you prefer a thinner gravy, omit the cornstarch slurry. 
A slow cooker pot roast on a white plate with gravy and carrots.

What to Serve With This Delicious Pot Roast

Served over mashed parsnips or creamy mashed potatoes with some of the flavorful gravy from the beef roast. A fresh side of crispy green beans or foil-wrapped asparagus is also nice alongside this hearty slow cooker pot roast recipe.

Leftovers & Reheating

Store leftovers in an airtight container in the fridge for up to 3-4 days. This is also a great freezer meal. Once cooled, freeze in a freezer bag or airtight container for up to 3 months. 

Before reheating, make sure your leftover roast comes to room temperature. This makes the reheating process much easier. 

​To reheat: 

  1. Oven Method: Place leftover roast in a baking dish and reheat at 350 degrees F for 30-45 minutes.
  2. Stovetop Method: Place a large skillet or pot on the stove. Add your leftover roast and reheat on medium heat until hot. 
  3. Microwave Method: Add your leftover roast to a microwave-safe bowl or dish and reheat for at least 1 minute. Then, reheat in 30-second intervals until hot. 

PRO TIP: To avoid the beef drying out when reheating, add a little beef broth. 

Slow cooker pot roast on a platter with carrots and gravy.

More Slow Cooker Recipes

At the end of a long day, there’s nothing better than classic comfort food like a flavorful pot roast. With tons of flavor from the herbs, spices, red wine, and fat from the meat, the result is a delicious meal waiting to be devoured.

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Slow Cooker Pot Roast

5 from 21 votes
Prep: 5 minutes
Cook: 6 hours 30 minutes
Resting Time: 10 minutes
Total: 6 hours 45 minutes
Servings: 6
A slow cooker chuck roast with gravy and mashed potatoes.
Minimal effort yet maximum flavor payoff, this easy slow cooker pot roast makes incredibly tender beef and vegetables in the aromatic braising broth for an ultimate comfort food dinner. Toss in the morning for a hot meal ready at dinner with hours of tempting aromas in between.

Ingredients  

  • 4 lbs chuck roast
  • Salt and pepper
  • 1 tbsp oil
  • 2 Onions chopped
  • 2 Carrots chopped
  • 4 garlic cloves minced
  • ½ cup Red wine
  • 2 cups Beef broth
  • 4-5 sprigs fresh Thyme
  • 1 tsp cornstarch

Instructions 

Sear the Roast

  • Start by removing the chuck roast from the package and patting dry with paper towels.
    4 lbs chuck roast
  • Tie the chuck roast along the edge with butchers twine to help the roast maintain an even shape while cooking.
  • Liberally season all sides with salt.
    Salt and pepper
  • Preheat your slow cooker to the sear setting or use a large skillet over medium-high heat.
  • Add oil to the bottom of the pan and sear the chuck roast until brown, 5 to 7 minutes a side.
    1 tbsp oil
  • Transfer the beef to a platter.
  • Add the onions and carrots to the pot and sauté for 5-7 minutes until just softened.
    2 Onions, 2 Carrots
  • Add the minced garlic and cook for 30 seconds longer.
    4 garlic cloves
  • Deglaze the pan by pouring in a little of the red wine to break up the browned bits stuck to the bottom of the crockpot with a wooden spoon.
    ½ cup Red wine
  • Add in the remaining red wine.

Slow Cook the Pot Roast

  • Nestle the seared beef back into the slow cooker atop the veggies.
  • Add in the fresh thyme and pour in the beef broth.
    2 cups Beef broth, 4-5 sprigs fresh Thyme
  • Cover the slow cooker and set it to cook on high for 5-7 hours or low for 6-9 hours, until the chuck roast becomes fork tender.
  • Then, carefully remove the roast from the slow cooker and let it rest for 15 minutes.
  • Remove the butchers twine.

Make the gravy

  • Strain the cooking liquid into a small saucepan, making sure to save the veggies but discard the herbs.
  • Create a slurry by mixing cornstarch with a teaspoon of water in a small bowl.
    1 tsp cornstarch
  • Gradually incorporate the slurry into the cooking liquid, bringing it to a boil while stirring occasionally.
  • Let the gravy simmer for about 10 minutes until it thickens to a smooth consistency.

Serve

  • Finally, serve the roast with the veggies.
  • Spoon the gravy over top, sprinkle with freshly minced parsley and a sprinkle of salt and pepper to taste.

Notes

  • Subtitute beef broth for wine if desired.
  • Feel free to play around with various herbs like fresh rosemary and bay leaves to amp up the flavor. Just be sure to remove the bay leaves or any large sprigs before serving.
  • If you prefer a thinner gravy, omit the cornstarch slurry.
  • Served over mashed parsnips or creamy mashed potatoes 

Nutrition

Serving: 1serving | Calories: 615kcal | Carbohydrates: 7g | Protein: 60g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 559mg | Potassium: 1203mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3469IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 7mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

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Recipe FAQs

Can I use another type of meat for this crock pot roast recipe?

We used chuck roast for this recipe, but feel free to use leaner cuts of beef such as rump roast or eye of round roast.

Can I add potatoes to this recipe? 

Absolutely! Add them at the same time you add everything else to the crock pot. Feel free to use any potatoes you like, such as russet potatoes, red potatoes, or yellow potatoes. 

Do I have to sear the chuck roast?

Technically, no. However, we suggest it as searing the beef provides an irresistible crust and texture when serving. 

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.

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5 from 21 votes (21 ratings without comment)

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