Perfect Slow Cooker Pot Roast

Published March 28, 2019. Updated October 11, 2023

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Perfect Slow Cooker Pot Roast is the ultimate comfort food! It’s a super hearty, deliciously flavorful meal in one that’s sure to satisfy even the pickiest of eaters.

This is just classic, homestyle, stick-to-your-ribs good food made with basic, real ingredients. Plus it’s the best thing to come home to, cooked in the crock pot and ready to eat after a long day! My perfect slow cooker pot roast is an excellent option for lazy Sundays or busy winter workdays. 

Slow Cooker Pot Roast with potatoes and carrots on a white oval serving platter set over marble.

Perfect Slow Cooker Pot Roast

I’ve been making slow cooker pot roast for as long as I can remember. But in the beginning, I was doing it all wrong.

We’ve all had the super easy, lazy slow cooker roast that skips the browning, but once you try it browned you’ll never look back! Browing helps to seal in the moisture and creates the most delicious texture for a juicy pot roast.

Perfect Slow Cooker Pot Roast Video

 

Another mistake was using onion powder and garlic powder in place of the real thing. Those have their place, but not here. The fresh onion and garlic add so much flavor to a pot roast.

And have you ever tried crock pot roast with fresh herbs? It’s so much better than dried, so it’s worth the splurge. You can often even find them bundled together in a blended package to make this slow cooker pot roast recipe even easier.

Last but not least—the vegetables. I was always adding potatoes in cubes and using Russet potatoes. How does that turn out in the end? Potato soup! Instead, using a waxier potato (Yukons) and keeping the potatoes whole will help keep your potatoes moist, but not gluey. Cut them up at the end if you’d like, or just serve them whole.

Everyone will be too busy savoring each bite to care about the potato size details. This is the ultimate pot roast recipe! Simple ingredients yet layers of rich, satisfying flavor.

Ingredients needed for crockpot pot roast including chuck roast, yellow potatoes, carrots, onion, garlic, herbs, Worcestershire, beef broth, garlic, and cornstarch.

Ingredients for Perfect Crock Pot Roast

  • Chuck roast – I like to use a wider shorter roast here, then the bed of vegetables can just lay atop.
  • Olive oil – for searing the roast and sautéing the aromatics.
  • Salt and pepper – season roast with a fair amount of salt, otherwise it can taste a little flat.
  • Yellow onion – I prefer to saute the onions before adding to slow cooker remove the raw bite. Then I like to take the onion slices out after cooking since they do get mushy but leave them if you like.
  • Garlic – be sure to use fresh garlic for best flavor here. Use a garlic crusher if you hate mincing.
  • Beef broth – I know they say not to use canned beef broth but chicken broth just doesn’t seem right here. I personally like the flavor just fine.
  • Worcestershire sauce – if you don’t have this you can skip it. It just adds a little hint of depth.
  • Fresh thyme, rosemary and parsley – fresh herbs do taste best here but if you don’t want to pay the higher price use 1/3 the amount listed of dried herbs.
  • Yukon gold potatoes (AKA yellow potatoes) – red potatoes will work great here as well. I just prefer the appetizing color of the yellow.
  • Carrots – thicker carrots work better here as they won’t get mushy with this lengthy cook time.
  • Cornstarch – this is optional but preferred for best results. It’s turns a broth with an almost water-like consistency into a perfectly thickened gravy that clings to the meat and vegetables.

Showing how to make crockpot pot roast, placing seared chuck roast in a slow cooker.

How to Make the Best Pot Roast in the Crock Pot

  • Brown roast, add to slow cooker: Heat 1 Tbsp olive oil in a large pot over medium-high heat.
  • Dab roast dry with paper towels, season all over with salt and pepper.
  • Sear roast in pot until browned on both sides, about 4 – 5 minutes per side. Transfer roast to slow cooker.

Adding sautéed onions and garlic over chuck roast in slow cooker.

  • Saute aromatics, layer them over roast: Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute 2 minutes, add garlic and saute 30 seconds longer.
  • Pour onion mixture over roast in slow cooker.
  • Make the most of those browned bits: Return pot to heat, pour in beef broth, Worcestershire, thyme and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot, this will add lots of flavor to the broth. Remove pot from heat.

Adding potatoes and carrots over chuck roast and pouring over beef broth mixture.

  • Layer vegetables into slow cooker: Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper.
  • Cook low and slow: Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 – 9 hours.
  • Remove roast and vegetables, shred roast, cut up potatoes if desired.

How to Thicken Gravy for Pot Roast

I prefer a thick gravy, so I always thicken the broth after cooking. I’ve tried several different methods for thickening, and I prefer the cornstarch route since you don’t have to add extra fat (butter for flour) and I prefer to thicken after cooking.

If you try to thicken with flour or cornstarch from the beginning it doesn’t thicken properly and can leave a floury or cornstarch flavor behind. Here’s how you’ll thicken the gravy:

  • Whisk cornstarch with 3 Tbsp beef broth then pour into saucepan. Bring to a simmer, stirring constantly, let simmer 30 – 60 seconds.
  • Plate roast and vegetables, pour gravy over the top and sprinkle with parsley.

Slow cooker pot roast in a white crockpot

Can I use a Different Cut of Meat for Perfect Slow Cooker Pot Roast?

For best results stick with the chuck roast for this recipe. Other roasts won’t be as tender.

Can I Use Baby Carrots in my Slow Cooker Pot Roast?

I have also made this using a bag of baby carrots but only go for a bag of the thick baby carrots. You know what I mean. We’ve all seen those pencil thin worthless bags of baby carrots. Use the hearty thick ones (check the organic section, they aren’t much more expensive and they taste better).

Can I Add Wine to my Slow Cooker Pot Roast?

If you’d like you can also add 1/2 cup red wine to this recipe along with the beef broth.

Can I Cook my Slow Cooker Pot Roast on High Heat?

I only recommend low heat cooking for the most tender results. I’ve tested with high heat cooking and it’s just not the same.

Can I Cook this Pot Roast recipe in the Oven?

I have an oven method shared HERE.

When should I make Slow Cooker Pot Roast?

Slow cooker meals are especially good for busy days where you can get everything started early and have a delicious dinner ready for you at the end of the day. I like pot roast on cold and cozy Sundays through the fall and winter.

How many people can I feed with a Slow Cooker Pot Roast?

This slow cooker pot roast calls for a 3 lb chuck roast and should serve 6 people. Larger roasts can feed more people, as long as you have a large enough crock pot or roasting pan.

Shredded slow cooker pot roast with potatoes and carrots on a white serving platter garnished with parsley.

What Should I Serve with Crock Pot Roast?

Really you don’t need anything else to go with this it’s such a hearty dish on it’s own, but if you’d like serve it with a side salad, some steamed asparagus for a nice green color, or some buttered homemade bread.

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Slow Cooker Pot Roast with potatoes and carrots on a white oval serving platter set over marble.
4.95 from 180 votes

Slow Cooker Pot Roast

Slow Cooker Pot Roast is the ultimate comfort food! It's a super hearty, deliciously flavorful meal in one that's sure to satisfy even the pickiest of eaters. This is just classic, homestyle, stick to your ribs good food made with basic, real ingredients. Plus it's the best thing to come home to, cooked and ready to eat, after a long day.
Servings: 6
Prep25 minutes
Cook8 hours
Ready in: 8 hours 25 minutes

Equipment

  • slow cooker (I use this Crock-Pot 6-quart Cook and Carry)

Ingredients

Instructions

  • Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.
  • Sear roast in pot until browned on both sides, about 4 - 5 minutes per side. Transfer roast to slow cooker
  • Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute 2 minutes, add garlic and saute 30 seconds longer. Pour onion mixture over roast in slow cooker. 
  • Return pot to heat, pour in beef broth, Worcestershire, thyme and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot. Remove from heat.
  • Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper.
  • Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 - 9 hours.
  • Remove roast and vegetables, shred roast (discard fat) and cut potatoes if desired.
  • If you'd like to thicken the broth and make a gravy, pour broth from slow cooker through a fine mesh strainer into a small saucepan**. Heat over medium-high heat. Whisk cornstarch with 3 Tbsp beef broth then pour into saucepan. Bring to a simmer, stirring constantly, let simmer 30 - 60 seconds. 
  • Plate roast and vegetables, pour gravy over the top and sprinkle with parsley.

Notes

*Thicker carrots will work better here. They won't get too soft.
**I like to measure first to to see if I have the correct amount so I know if it will thicken properly, there should be 2 cups liquid, if you need more just stir in a little more beef broth to reach the correct amount. I also like to skim the extra fat from the top of the liquid. If you don't care to measure first you can always thin with a little broth if needed or thicken with a little extra cornstarch/broth mixture.
Nutrition Facts
Slow Cooker Pot Roast
Amount Per Serving
Calories 600 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 12g75%
Cholesterol 156mg52%
Sodium 453mg20%
Potassium 1791mg51%
Carbohydrates 34g11%
Fiber 6g25%
Sugar 3g3%
Protein 45g90%
Vitamin A 8685IU174%
Vitamin C 30.5mg37%
Calcium 133mg13%
Iron 11.6mg64%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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631 Comments

  • Naomi Mae

    Double, triple, quadruple YUUUUUCK. Figured I’d try a new technique, just to see if it’s better and boy am I angry I did. You should NEVER EVER EVER EVER EVER seer a pot roast! All that does is help dry out the meat by precooking it! Here I am 4 hours later and my roast is tougher than bricks!! This is why some women need to start working and hire a real cook in the kitchen to show them how it’s done. This is disgusting and dry, $20 wasted on something my dog would laugh at. To all these new comers about to make this DO NOT. Ask your grandmother to teach you how to make a real roast.

    • Charles Flake

      I have no idea what you did wrong. Searing the roast is always worth it, unless you think Julia Childs also can’t cook. Read her boef bourguignon recipe. Your dryness was 💯 not caused by the searing. Maybe you ran out of stock in the cooking process?

    • Becca

      Did you cook in a slow cooker? The recipe says to cook on low for 8 to 9 hours, so it would definitely still be tough at 4.

    • Summer

      If you only cooked it for 4 hours that’s your problem. As she started you need to cook for 8 to 9 hours This type of meat the longer you cook the more tender it becomes.

    • DC

      Then why are you here, trying a new way, if you know what you’re doing? What a clown.

    • Lisa

      You didn’t cook it long enough! At four hours it would still have been tough! The recipe called for eight hours. Chicken would be done in four hours, but never a big cut of beef or even pork.

    • Bebee

      YES you do sear a roast for better flavor!! Considering she said slow cook for 8 HOURS it might do you good to follow instructions!!!

  • Sarah L

    Can I marinate the roast in seasoning overnight in the fridge? I was thinking salt, pepper, and Italian seasoning overnight before cooking in the morning. Would that be okay?

  • Sandym

    I did not have any beef broth, so I used a packet of dry onion soup, added it to 1 and 1/4cups of hot water. The spices are the trick.

  • Charles

    Good recipe! I still used russet but I cut them into big chunks, no issues with them falling apart or anything – I cut in half the long way and then in half, thirds, or quarters again the other direction (depending on size of the taters, precious). Also, when it’s done, I did a quarter cup (of butter and flour, each) roux, light brown, and poured the broth in and simmered for 10+ for an amazing gravy. You could strain it before pouring, if you’re cooking classier than I do.

    • Meg Con

      Would love to try the gravy suggestion. Did you mean lightly brown or light brown sugar?

      • Charles Flake

        Hi Meg :)

        I meant a light brown roux – you don’t have to cook it that long but I like to brown it for poultry gravies, both for flavor and a richer caramel color. I do a 1:1 ratio by weight of flour to butter (4tbs of butter for a recipe this size, weigh it out, match with flour weight) melt butter over medium low, add flour, stir until it’s a tan color – time varies, usually 20 minutes, and don’t stop stirring or it can scorch. Once it’s a good color just add in all the broth and stir and you’ll have a fantastic gravy in short order. It’s more work than corn starch or xanthan gum but well worth it, and a good roux is the base for so many sauces. Cheers and happy cooking!

        • Kbar

          Just made the gravy using your instructions for a roux – all I can say is WOW. This recipe + roux based gravy is insanely delicious!

          • Charles Flake

            That’s great to hear! Once you start making a good roux, your sauce options really expand. My favorite use is as a base for a cheese sauce 😋 like in homemade mac’n’cheese.

  • Beth Ward

    My mom would’ve been so proud of me to eat this. Had leftover salad so I skipped the veggies, but the herbs, onion and garlic were spot on! All these ingredients made the gravy super delectable and I love my gravy. Now if only I could make her fried chicken and pies crust/pies.

    • Jaclyn

      Jaclyn Bell

      You can cut the veggies and mince the herbs. Other than that I’d wait for the remainder.

    • Jason

      A good prep is to also salt your meat a day ahead of time and let it sit in the fridge over night. It let’s the salt penetrate deep into the meat and season we’ll.
      This does mean use less salt for broth, etc. though. Then cut veggies and mince herbs, having everything measured out so you can sear the meat, cook onion/garlic, and toss all into the crock first thing in the morning (maybe 15 minutes of work). That’s what I do and it works great!

  • Ashlyn

    This recipe is so so so good! I cannot wait to make this again!!!! I made this last weekend with a chuck roast. Followed everything except I did not use fresh rosemary or thyme. I also used two packets of Herb Ox beef bullions to make the broth. I cooked on high for about 4.5-5 hours in a crock pot and it was done within that time. This is going to be a favorite! & I am saving this recipe to my book!

  • Matthew

    I would like to know how much broth is needed in the pot.. i did everything else okay but it doesn’t really say how much broth I should use so I am afraid it might burn during the 8 hours, I added maybe about 1-2 cups of the broth from the pan