This classic pot roast is my favorite home-cooked meal made with tender chuck roast and hearty vegetables simmered in a flavorful beef broth. The best part is that it comes together easily in a slow cooker or Crockpot!
Why You’ll Love This Pot Roast
When it comes to comfort food classics, it’s hard to beat pot roast. And I’ve been making this version in my slow cooker for years, because let’s be honest, slow cookers are the secret tool for the easiest meals possible! This one-pot dinner transforms an inexpensive cut of chuck roast into fall-apart tender meat, and it’s served with perfectly soft vegetables. It’s the kind of dinner I crave every fall and winter, just like a cozy beef stew or chili that magically nourishes your soul. Here’s why it’s on repeat in my kitchen:
- You can set it and forget it. Once you sear the meat, the slow cooker handles the rest. That’s the beauty of slow cooker recipes!
- It’s a holiday favorite. This dish is not only great for weeknight meals, but it also makes a warm and hearty centerpiece for Thanksgiving dinner or Christmas dinner.
- Leftovers are just as delicious. I’ll share some fun ways to repurpose the extras below!
Pot Roast Ingredients
- Chuck roast: While beef brisket or rounds are reasonable options, I always go with chuck roast. It’s economical, and its marbling adds incredible flavor. The fat keeps the meat juicy and tender as it cooks low and slow, and those fatty juices help create the most mouthwatering broth.
- Carrots and celery: Just peel and slice into large chunks for a hearty vegetable mix.Â
- Potatoes: Pot roast is often made with baby potatoes, including white potatoes and Yukon golds. But small red potatoes are a great alternative.
- Onion: You can toss the large onion chunks into the slow cooker raw or give them a quick saute in the skillet for extra caramelized flavor.
- Garlic: Four cloves may seem like a lot, but trust me, there’s room for more if you love garlic as much as I do.
- Beef broth: I recommend using a low-sodium version since the beef already has plenty of salt.
- Red wine: Choose a full-bodied, dry wine like Cabernet or Pinot Noir. If you want to omit the alcohol, use extra beef broth instead.
Fresh herbs: Rosemary, thyme, and bay leaves are the dream team when it comes to seasoning beef. Fresh herbs give the best flavor here!
Find the printable recipe with measurements below.
How To Make Pot Roast In A Slow Cooker
Step one: Season the chuck roast with salt and pepper, then sear on both sides in a cast-iron skillet until deeply browned. This quick step builds incredible flavor with that irresistible crust we all love.
Step two: Add everything to the slow cooker! While some people layer the veggies on the bottom, I like to place them on top of the meat to prevent them from getting too soft. Pour the beef broth and wine over everything. Cook on low for 8 to 9 hours (my preferred method) or high for 5 to 6 hours if you’re in a hurry.
Optional: If you’d like a thicker gravy, mix a slurry of cornstarch or arrowroot powder with a bit of cold water and stir it into the slow cooker toward the end of cooking. For a more concentrated result, transfer some of the broth to a saucepan, stir in the slurry, and cook over medium heat until thickened.
Step three: Remove the chuck roast from the slow cooker and slice or shred it, depending on how you’d like to enjoy it. Then, add it back to the slow cooker. It’s ready to serve!
Ways To Serve
This dish is a full meal on its own, but it also plays well with traditional sides. I love pairing it with mashed potatoes, sautéed spinach, green beans, or roasted Brussels sprouts—all the classics you’d expect on a holiday table.
For leftovers, you can shred the beef and pile it onto butter lettuce wraps, sandwich bread, or use it as a topper for rice bowls. It’s endlessly versatile!
Storage Tips
Leftover pot roast stores beautifully and makes for an easy reheat on busy days. Once it has cooled completely, transfer it to an airtight container and refrigerate for 4 to 5 days.
For longer storage, freeze the pot roast in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, reheat individual portions in the microwave or warm larger batches on the stovetop. Either way, it’s just as flavorful the second time around, if not better!
More Slow Cooker Recipes
- Slow Cooker Pulled Pork: A cookout favorite.
- Carnitas: The best Mexican shredded pork.
- Barbacoa: Most flavorful shredded beef.
- Slow Cooker Whole Chicken: Yes, you can cook a whole chicken in the slow cooker!
- Slow Cooker Kalua Pork: This Hawaiian favorite is smoky and delicious.
- Or browse through my list of slow cooker recipes!
If you try this slow cooker pot roast recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Crockpot (Slow Cooker) My favorite slow cooker!
Ingredients
Slow Cooker Pot Roast
- 2 tablespoons avocado oil, *see note
- 3 ½ pounds beef chuck roast
- 2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 cloves garlic, thinly sliced
- 1 yellow onion, cut into large chunks
- 4 carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 1 ½ pounds baby potatoes (white or yukon gold), quartered
- 2 cups low-sodium beef broth
- 1 cup red wine, *see note
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Optional to Thicken Gravy
- 2 tablespoons cornstarch or arrowroot powder
- 3 tablespoons water
Instructions
- Sear the beef. In a large cast iron skillet, heat the oil on medium-high heat. Season both sides of the beef roast with salt and pepper, and sear for 4 to 5 minutes on each side to give it a dark brown crust. Transfer the roast to a 6 to 7-quart slow cooker.
- Add to slow cooker. Add the garlic, onion, carrots, celery, potatoes, rosemary, thyme, and bay leaves to the slow cooker. Pour the beef broth and red wine on top. Add the lid and cook on low for 8 to 9 hours or on high for 5 to 6 hours.
- Remove and shred. Remove the sprigs of rosemary, thyme, and the bay leaves. Then remove the roast and shred or slice it up.
- Thicken broth. If you'd like to thicken the broth to more of a gravy consistency, stir together the cornstarch or arrowroot powder and water in a small bowl. Pour it into the slow cooker and stir everything together until it starts to thicken.
- Serve. Serve the meat and vegetables on a platter with some of the gravy (you can serve extra gravy on the side).
Lisa’s Tips
- Storage tip: This can be stored in the fridge for 4 to 5 days or up to 3 months in the freezer.
- Avocado oil: Anytime I’m searing or using very high heat, I prefer to use avocado oil as it has a higher smoke point. But if you don’t have avocado oil, you can use extra-virgin olive oil.Â
- Red wine: I’m using a pinot noir in this recipe, but a good cabernet sauvignon or merlot works great too. If you prefer to keep it alcohol-free, just add more beef broth.
- Arrowroot: This should always be added at the very end of cooking, as it doesn’t stay thick as long as cornstarch or regular flour. And always add it as a slurry, to prevent clumping or a gloppy texture.Â
Nutrition
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Recipe originally posted October 2021, but updated to include new photos and information for your benefit!
Made this for a large family gathering. Was fantastic! I had two 3.5lb roasts. So I put one on HIGH in crock pot and one 275 in oven…prepping exactly the same. Depth of flavor was great. Made gravy with juice (also tasted great!) I used a meat thermometer on both and removed at medium rare (less than 4 hrs) then sliced vs shredding it. Everyone loved it. VERY easy.
Happy to hear this pot roast was a hit, Niki!
Beautiful pot roast dinner that our family thoroughly enjoyed! I only used wine and water due to husband’s sensitivities with broth and we didn’t miss the broth which surprised me. Thank you for the detailed instructions about searing the roast. You have tested and given us the best recipes and tips. It’s so appreciated!
Happy to hear the whole family loved this pot roast recipe, Jeanne!
My husband accidentally put half cup of red wine vinegar instead of red wine, but we were able to save it by adding 2 tsp brown sugar and 2 tsp maple syrup. Also made it in the instant pot under slow cook.
Oh boy, lol! Glad this recipe still turned out great, Mare :)
This was very good—very flavorable and fall apart tender. I used arrowroot to thicken the gravy, but it wasn’t the consistency I like for gravy. Next time, I’ll try a gluten free flour.
I adapted the recipe for my Instant Pot, and it turned out fantastic! I kept the potatoes whole and cooked the pot roast on high for just one hour. Next time, I’m thinking of using less liquid and perhaps adding some tomato paste for extra depth of flavor.
Glad this worked out great in your Instant Pot!