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.
- 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.
- 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.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted October 2021, but updated to include new photos and information for your benefit!
I do not have a slow cooker but I do have a new Le Creuset dutch oven that I am eager to try.
Can I use the same ingredients in a dutch oven? What temperature and time do you suggest?
I am cooking for 10. Can I up size the recipe?
I have learned a lot about cooking and meal prep from you. Thanks so much!
Hi Charles – yes, you can cook this in your new Le Creuset as well! You can definitely increase the servings, as long as everything fits in your dutch oven. The steps are a bit different for oven cooking rather than crockpot cooking, so it’s probably best to find an oven recipe online. Enjoy!
Hi! Do I have to cut the baby potatoes if I plan on cooking for 8-10 hours? Also I thought I read that baby red will work?
Thank you!!
Hi Kim – You don’t have to slice the potatoes, and yes, red potatoes are just fine!
The roast is in the crock pot cooking; do you have to cover the meat all the way with liquid?
The liquid should cover most of it, but I would stick to what the recipe calls for.
Made it last week! So delicious and my family loved it. Thank you!
Hi Maria – Oh yay! I’m so glad the family enjoyed this pot roast.
I am going on 80 in December so I decided to purchase a slow cooker and try out this slow cooker pot roast. I must say it was probably my best experience of cooking something that my two invited guests enjoyed as the best meal I have ever prepared according to them. So Kudoo’s to you and your recipes. I’ve tried a few but this is for me was the best yet, especially the left overs. Just want to say everyone should try this recipe. So easy and well OHHH so delicious.
Thank You Lisa. Charles S.
Aw, thanks so much Charles! I’m thrilled that you love this recipe. The slow cooker really is an amazing tool in the kitchen. And I agree, leftovers are always the best. ;) Enjoy!
Made this recipe today for my Thanksgiving Dinner for myself today. Came out amazing! did not end up using the flour to thicken it. The meat was so tender I was not even able to take it out of the crockpot, it just fell apart. I also made your mashed potato recipe as well today to go along with this dish. As always thanks for the amazing recipes as I continue my gluten free journey.
Happy you loved it! And a perfect combo with the mashed potatoes, well done. I’m glad you’re enjoying my recipes, Clark! Happy Thanksgiving!
This is my go to roast recipe! I leave out the red wine and just use extra broth. Last week I made it with chicken bone broth because I didn’t have any beef broth on hand and it turned out just as wonderful. Everyone in my family loves it!
It really is quite flexible with the broth or wine. Each of those just slightly changes the flavor profile. But I’m happy you enjoy it all the ways, haha!
Lisa, we made this in place of traditional corned beef and cabbage for St. Patty’s Day this year. It was excellent!! We were a bit shy of the 3-1/2#s of chuck and added some dried porcini mushrooms (soaked and cleaned) to the mix. Wow! Flavorful, filling, and downright DELICIOUS! TY.
What a great substitution for corned beef and cabbage!
Sounds good. Let u know.
Tee
What can be used instead of wine.
You can substitute it with more broth instead.
Fantastic for meal prepping and so yummy. Simple to set up and store. I ate it the first night, setup 2 servings for this week and froze 3 servings for future use. Simply and elegant all at once.
Round 2. Wife found a Tip Roast. I put a dry rub on this and refrigerated it for 12 hrs. Fried up great. Nothing fancy this time. No wine or raw garlic. Veggies seasoned like last time. Added green pepper chunks. Total cooking time, 6-1/2 hrs. Perfect!
I can’t leave a rating since I changed the recipe, but I will mention the garlic should be sauted first. The taste of raw garlic was not pleasant.
That is a matter of preference. We LOVE the raw garlic.
Wish me luck. Seen this recipe and had to make it. My local store had Chuck Roasts, buy one get one free. Wife went to get two and came back with something. The label said Chuck Roast, but I never seen anything so pathetic. About an inch thick with sinew on one edge and some kind of silver vein on the other. Spent a lot of time trimming these. Oh, and my wife found 1 pound of sliced Steak Mushrooms. I layered these on top of the meat. Then the veggies. I layered the veggies. First oiling them with olive oil then coating them in seasoning. Then, just for the heck of it, I added a can of sliced stewed tomatoes to the pot with the rest of the liquid. We shall see.
This was absolutely amazing! Flavorful, easy to throw together, and feeds a family. Thanks for posting this!
Happy to hear the whole family loved this Amber!
is it ok to pre sear the meat, refrigerate it over night and them out in the slow cooker in the morning?
I think that should be fine.
Loved this recipe…put the slow cooker on around 9am, went to my kids’ crew regatta all day and when we returned with 2 hungry teens, it was ready and the house spelled great. Came out perfectly. I rubbed dried thyme as well as salt and pepper on the meat before searing…and sliced a 3.25lb roast into 2 pieces to help with cooking. I added the potatoes with about 4 hours left so they would be more firm and it worked out to my family’s taste. I didn’t have arrowroot powder so used Corn starch to thicken at the end.
Happy to hear this pot roast was a success Jill!
This meal was an absolute winner. Everyone loved it. The meat fell apart beautifully and the vegies were cooked nicely, not to soft.
Will definitely do this one again.
Yay, I’m so thrilled you loved the recipe Terry!
Hi. This recipe looks amazing, as do all of your recipes. I would like to know about the nutrition information you share at the end. Is that per serving or for the entire thing? I’m hoping to use some of your recipes to lose weight by home cooking and batch cooking more meals.
Thanks so much!
Maggie
Hi Maggie – the nutritional information for all my recipes will always be per serving :)
Recipes look great,,Can’t wait to try them.
Hope you enjoy Helen!
I need the picture of your slow cooker you recommend in the pot roast video.
You can find the slow cooker I’m using linked in my Shop page :)
I will be making this again next week for the 4th time!!! It’s my husband’s constant request!! It’s so easy to make and really good!! 😋 My son loves it, too!! It’s a winner for all of us!! Thank you for sharing such wonderful recipes, Lisa!!! 🥰
I’m happy you all are enjoying them!
Hello ,
I love Yours recipe !
Let me know please what slow cooker You recommended
Thank You
Hi Iwona! You can find the slow cooker I use in the Shop page on my website.
I made this for a family dinner recently, and we were so happy with it! Everything was tender and flavorful. I loved that I could get dinner started hours in advance and have a clean kitchen when company arrived. I used the slow cooker function in my instant pot and it was perfect. We started off with a tossed salad using your raspberry vinaigrette, and ended the meal with your chocolate chia mousse. So good. Thanks!
This was the perfect pot roast! The red wine added such a great flavor. After watching the video my daughter insisted that we cut the carrots ‘fancy’ like Lisa did! This is a recipe we will make again and again.
Glad you enjoyed this pot roast recipe!
My mouth is watering – I can’t wait to make this recipe! I’m just feeding one person and 3-1/2 pounds seems like a lot of meat to buy, even for storing in the freezer. Any chance you can do this in an Instant Pot? If so, how would I change the recipe? Thanks :)
I haven’t tested this in an instant pot unfortunately, but I’m pretty sure you can make it in it. But if you’re looking for specific instructions, I would look up an instant pot recipe.
Thanks for the great recipe, Lisa! This was delicious and my husband said it reminded him of his grandma’s pot roast, which he always loved :)
Aw, I’m happy to hear this recipe brought back some nostalgic tastes.
I love mid winter freezer meals.
Hey, Lisa! It will be my first time hosting Thanksgiving for our family and I’ve been piling up some recipes to cook for the occasion. I’ll make sure to add this to the list. Can I replace the arrowroot with potato starch? Will it make a big difference? Thanks!
Yes, you can use potato starch if you’d like!
Hi Lisa! I’m so excited to try this recipe this weekend. One question: do I have to sear the meat before cooking in the slow cooker?
Thanks so much for putting it together. Can’t wait to try it!
It’s best to sear the meat for that perfectly brown crust :)
I accidentally ended up with a top sirloin cup roast instead of a chuck! Would it still work in this recipe or should I do anything differently? Or not bother at all?! Love your recipes and was hoping to make this for company!
I’m planning on making this tomorrow but I have a 5lb roast. Do I need to make any adjustments since the roast is a bigger size than what you have?
Hi Kim – you may need a little bit more cook time, but otherwise you can follow the recipe as written! If you have extra space in your slow cooker, also feel free to toss in more veggies.
I made this tonite and it was absolutely delish!! The only thing I am going to do differently is add more carrots to it.. Perfect crock pot recipe for chilly weather and busy days .. Thank you!
This truly is a cold weather staple. Glad you loved it Lena!
Made this for dinner tonight. It was fantastic! In all my decades of cooking this was the first time a pot roast came out delicious and tender. Thank you!!
Glad your pot roast turned out perfectly Sue!
Loved it! We used the slow cooker setting on our Breville multi-cooker, picked up a wonderful Chuck roast at our local butcher (grass-fed, pastured Oregon beef), and followed the directions. The only thing we didn’t do was thicken the juices as we like to use them in soup later. We used the ingredients and the times you list, and could not have been happier. Thank you!
Glad your pot roast turned out perfectly Leslie!
OMG … Absolutely, Hands Down, the Best Pot Roast recipe I’ve ever made!!!!! My family inhaled the whole thing. There wasn’t anything left, and I had hoped for leftovers. Thank you, Lisa, this was truly a culinary triumph! The roast shrinks a lot just like when you cook corned beef. My suggestion would be when purchasing the pot roast meat before cooking, count on 1 pound of meat per man, 1/2 a pound of meat per woman, and 1/4 pound of meat for small children.
Thrilled to hear the whole family loved this pot roast recipe Margaret!
Thank you Lisa, this was a delicious comfort meal as the weather in SoCal is getting a little cooler. Most people around the country are probably saying, “come on how cold is it really in Southern California ?” …lol none the less your recipes are spot on!
This is definitely perfect for the weather cooling down here!
This looks delicious and I can’t wait to try it. Can you cook this on the stove top in a dutch oven? If so, for how long and what temp?
You can make this in the oven at 275°F for about 3 hours, until fork tender.
I love this recipe! I am interested in purchasing a new slow cooker but cannot find the link to the crock pot you used. Can you please share which crock pot you are using?
You can find the Crock Pot linked in the Shop page on my website :)
I made this today and it tasted great. I also went and got the cut of beef you suggested, the meat shredded easily and was juicy.
Thank you for this recipe!
Glad this turned out perfectly Elen!
Made this for my husband this week and he loved it. Thank you for yet another great recipe Lisa!
Wonderful! Happy to hear you both enjoyed this pot roast recipe.
Made this for a family gathering on Thursday and didn’t get enough so I’m making it for my husband and me again tonight. I loved the slow cooker pulled pork recipe and had to try this one as soon as I got the email. Great recipe as usual! Thank you so much for sharing!
Glad this recipe worked out perfectly for a family gathering Leelo!
Made this Sunday night and had leftovers today. The leftovers get even more flavorful. Thank you for a delicious and easy recipe! My husband really enjoyed this meal!
Leftovers of this pot roast are honestly the best! Glad you enjoyed it Quyen :)
This looks yummy! Can you give us instructions for cooking in the oven?
Thanks!
You’ll cook at 275°F for about 3 hours, until fork tender.
This looks delicious! Do you know what settings I could use on the instapot to shorten the time? Or will it not have the same flavor?
Thanks for sharing your recipes!!
I’m not sure, as I don’t own an instant pot. But, I believe you can set it on “pressure cook” for about an hour or so. I would double check another instant pot recipe to make sure :)
I was planning on making your barbacoa recipe and had the chuck roast on hand, but felt like pot roast since the weather was actually cool and gloomy in Southern California. Your video coincidently came up in my alerts and I made it for a family gathering. It was great! My husband said it’s now his favorite pot roast recipe. The meat was a tender! Thanks for the great recipes!
Thrilled to hear you and your husband loved this slow cooker pot roast! Definitely keep this recipe on hand for the cold weather months :)
Hi Lisa,
We just put up this dish to cook overnight, but had one question. Is one cup of wine and two cups of stock all it gets? The vegetables are not immersed in liquid. Can you please help?
Best,
The Herzberg family – avid fans 🌝
Yep, that’s correct. You don’t want all the vegetables to be too immersed into the liquid as it will become very tender as it slow cooks.
Hi Lisa, this looks delish! Do you know what temp and for how long I’d need to cook it in the oven instead of a slow cooker (we don’t own a slow cooker). Thanks!
You’ll cook it at 275°F for about 3 hours, until fork tender.
Hi Lisa!
I’m so looking forward to the set it and forget it type cooking method. :D Quick question, Does the alcohol in the wine “cook off” during the slow cook time making it ok to serve to my little one?
TiA
You can always swap the wine for more beef broth :)
About how much dry rosemary and thyme would you use if fresh is not available? I’m going to try this out this weekend!
Hi Shirley – you can use about 1/3 the amount when using dried herbs. Hope you enjoy the recipe!
Hello,
Can you make this pot roast in the instapot?
Yes, you can. But, I’m unsure of the exact timing as I haven’t made this in an instant pot before. Some people do say you only need about 1 to 2 hours, but I would double check with other pot roast instant pot recipes first!
Hi Lisa – Can I heat up the beef broth to a boil before pouring in and starting the slow cooker? Would this change the texture of the meat? I don’t like food to sit in low temperature liquid for a long time, which is the case on the “low” setting.
Hi Eloise – I don’t see why not. You might just want to keep an eye on the time and double check if it may be done a bit earlier, given that less time is needed to heat up the liquid.
Can we use cornstarch? If so is it the same measurement? Thanks for sharing.
Yes, you can use cornstarch to thicken as well!