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Slow Cooker Pot Roast

This crockpot pot roast is slow cooked until fork tender with carrots, potatoes, onions, and a rich savory gravy. It's an easy one-pot meal that's perfect for busy weeknights, Sunday dinners, and comforting family meals.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pot Roast
  • 1 (3 to 4-pound) chuck roast
  • 1 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
For the Vegetables
  • 1 pound baby potatoes
  • 4 large carrots, peeled and cut into 2-inch pieces
  • 1 large yellow onion, cut into wedges
  • 4 cloves garlic, minced
For the Cooking Liquid
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato sauce
  • 2 tsp Italian seasoning
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
Optional Gravy
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 6-Quart Slow Cooker
  • Large Skillet (for searing the roast, optional but recommended)
  • Cutting board
  • Chef's Knife
  • Measuring spoons
  • Measuring Cup
  • Tongs
  • Meat Thermometer optional
  • Gravy Whisk optional (if making the gravy)

Method
 

Step 1: Season the Roast
  1. Pat the chuck roast dry with paper towels. Season all sides evenly with the salt, black pepper, garlic powder, onion powder, and smoked paprika.
Step 2: Sear the Beef
  1. Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until a deep golden-brown crust forms. Transfer the roast to a plate.
  2. Tip: Searing is optional but adds incredible flavor to the finished pot roast.
Step 3: Prepare the Vegetables
  1. Place the potatoes, carrots, onion wedges, and minced garlic into the bottom of a 6-quart slow cooker.
Step 4: Make the Cooking Liquid
  1. In a measuring cup or bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, and Italian seasoning until well combined.
Step 5: Assemble the Slow Cooker
  1. Place the seared roast on top of the vegetables. Pour the cooking liquid around the roast, then add the rosemary and thyme.
Step 6: Slow Cook
  1. Cover and cook until the beef is fork tender.
  2. Low: 8 hours (recommended)
  3. High: 5 hours
  4. Avoid lifting the lid during cooking, as this releases heat and can increase the cooking time.
Step 7: Serve
  1. Remove and discard the rosemary and thyme stems. Slice or shred the beef and serve with the vegetables. Spoon the cooking juices over each serving.
  2. Optional Step 8: Make a Gravy
  3. Transfer 2 cups of the cooking liquid to a small saucepan. In a separate bowl, whisk together the cornstarch and cold water to make a slurry. Stir the slurry into the cooking liquid and simmer over medium heat until thickened, about 3–5 minutes. Serve over the pot roast and vegetables.

Notes

Simply Crockpot Tip: For the most tender pot roast, cook on LOW whenever possible. The longer cooking time allows the connective tissue in the chuck roast to break down gradually, creating juicy, fork-tender beef.
  • Chuck Roast – "Well-marbled chuck roast produces the most tender results."
  • Baby Potatoes – "Yukon Gold potatoes may also be used."
  • Fresh Herbs – "If using dried herbs, substitute 1 teaspoon dried rosemary and 1 teaspoon dried thyme."