Pot Roast in the slow cooker

Slow cooker pot roast served with carrots, potatoes and green beans.

This slow cooker pot roast is a chuck roast simmered to tender perfection in a crock pot with carrots and potatoes. A comfort food classic that’s unfussy to make, and is great for feeding a crowd.

When it’s cold outside, I often make slow cooker favorites such as salisbury steak, chicken noodle soup and this straightforward and hearty pot roast.

Slow cooker pot roast is a great way to turn an inexpensive piece of meat into an extraordinary meal. This dish is loaded with bold, savory flavors and is a complete meal that will satisfy even the biggest appetites.

While you can enjoy this pot roast as a meal, if you want to add some side dishes try my sauteed green beans, parmesan roasted broccoli or my pear salad.

Slow Cooker Pot Roast Ingredients

To make this tender and tasty slow cooker pot roast you will need olive oil, chuck roast, beef broth, tomato paste, Worcestershire sauce, garlic, Italian seasoning, a bay leaf, smoked paprika, an onion, Yukon gold potatoes, carrots, bacon, corn starch, parsley, salt and black pepper. See the recipe card below for amounts and details.

How Do You Make Slow Cooker Pot Roast?

When you make your slow cooker pot roast, first season your roast with salt and pepper. Heat a little olive oil in a pan or skillet on a stove top. Place your roast in the pan. Brown it on all sides. While the roast is browning, prepare your sauce which consists of beef broth, herbs, spices, tomato paste and Worcestershire sauce. Place your sauce ingredients in the bottom of a crockpot and whisk them together.

Place your raw vegetables and browned meat in the pot and spoon the sauce over the top. Add a few strips of bacon on top, then cover your crockpot. Cook for 6-8 hours on low heat, or until the roast is super tender. Strain the cooking liquid into a pan, then simmer it with cornstarch to thicken and make gravy. Pour the gravy over the meat and vegetables, then sprinkle with parsley and serve.

Potatoes, carrots and seasonings in a crockpot.

Tips For The Reliable Roast

You can also add your vegetables in halfway through the cooking process if you prefer them to have a firmer texture.
Do not add more liquid to the pot. The meat will release a lot of liquid as it cooks.
You can either slice your cooked roast, or shred it with two forks.
While I like to add a little parsley on top at the end, if you don’t have parsley you can also use chives, thyme leaves or fresh basil.
This slow cooker pot roast is even better when made a day in advance. Store the roast and vegetables in a covered dish, then reheat in the oven at 325 degrees F until warmed through.

Quick Tip

Make sure to cut your carrots and potatoes into large pieces so that they do not get mushy during the long cooking time.

Bacon wrapped beef roast in a slow cooker.

What Is The Finest Meat For Pot Roast?

The finest cut of beef for pot roast is any piece of meat at the store that is labeled as chuck. I prefer to use a boneless chuck roast, although a bone-in cut will also work just fine. Chuck is a well marbled and inexpensive cut of meat that becomes super tender when cooked for an extended period of time.

Do You Have To Brown A Roast Before Putting It In The Crockpot?

You do not have to brown a roast before putting it into a slow cooker. However, I find that it’s really worth the extra time to brown the roast first. The browning process adds a lot of extra flavor to the meat. If you’re really pressed for time, you can just put the meat into the pot without searing it first.

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Slow cooker pot roast with carrots, potatoes and gravy.

Slow Cooker Pot Roast Variations

While this slow cooker pot roast recipe is tasty, you can add other ingredients to customize it to your taste.

Vegetables: Swap out the carrots and potatoes for other hearty veggies such as mushrooms, parsnips, celery, sweet potatoes, butternut squash or turnips.
Flavorings: Feel free to add other flavorings to the sauce. For example, you can add Dijon mustard, balsamic vinegar, ketchup, brown sugar, butter, onion soup mix, chopped rosemary leaves, beer or red wine.

This pot roast is one of the finest I’ve ever had, and it comes out melt-in-your-mouth tender every single time. The whole family is sure to love this recipe!

More Crock Pot Classics

Slow Cooker Chicken Thighs

7 hrs 15 mins

Slow Cooker Chicken Cacciatore

4 hrs 15 mins

Slices of crockpot meatloaf served with carrots, potatoes and green beans.

Crockpot Meatloaf with Vegetables

6 hrs 30 mins

A slow cooker full of chicken tortellini soup.

Chicken Tortellini Soup (Slow Cooker)

4 hrs 10 mins

Slow Cooker Pulled Pork

8 hrs 20 mins

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Slow Cooker Pot Roast Video

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This slow cooker pot roast is a chuck roast simmered to tender perfection in a crock pot with carrots and potatoes. A comfort food classic that's unfussy to make, and is great for feeding a crowd. Time Prep Time15 minutes
Cook Time7 hours
Total Time7 hours 15 minutes

Course Main, Main Course
Cuisine American
Serves 8

Ingredients

1 tablespoon olive oil
4 pound chuck roast
salt and pepper to taste
2 1/2 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 teaspoon dried Italian seasoning
1 bay leaf
1 teaspoon smoked paprika
1 onion peeled and cut into wedges
2 pounds small Yukon gold potatoes whole or halved
1 pound carrots peeled, halved and cut into 2 inch pieces
3 slices bacon
2 tablespoons corn starch
2 tablespoons chopped parsley

Instructions

Heat the oil in a large pot over medium high heat. Season the roast generously all over with salt and pepper.
Place the meat in the pan. Cook for 4-5 minutes per side or until browned.
Place the beef broth, tomato paste, Worcestershire sauce, garlic, Italian seasoning, bay leaf, smoked paprika and salt and pepper in the bottom of a large slow cooker. Whisk to combine.
Arrange the onions, carrots and potatoes in the bottom of the slow cooker. Place the roast on top.
Lay the slices of bacon on top of the roast. Cover and cook for 6-8 hours on low heat.
Remove the meat and vegetables from the pot and arrange on a serving platter. Discard the bay leaf and bacon.
Pour the liquid from the slow cooker through a strainer into a medium sized saucepan. Skim any fat from the liquid. Bring the liquid to a simmer over medium heat.
Whisk together the corn starch with 3 tablespoons of cold water. Add the corn starch mixture to the pan of liquid. Bring to a boil and cook for 1 minute or until gravy has just thickened.
Pour the sauce over the meat and vegetables. Sprinkle with parsley, then serve.

Notes

Make sure to cut your carrots and potatoes into large pieces so that they do not get mushy during the long cooking time.
Do not be tempted to add more liquid to the pot. The meat will release a lot of liquid as it cooks.
This dish is even better when made a day in advance. Store the roast and vegetables in a covered dish, then reheat in the oven at 325 degrees F until warmed through.