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
©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!
super delicious and juicy and tender, it was the perfect cozy meal for my family. We love you Lisa!!!! #downshifter4life
Happy to hear the whole family loved this pot roast recipe, Kristen!
Whilst I haven’t made it yet, I’m looking forward to trying this, though I might substitute mutton or lamb for the beef.
I’ll definitely let you know how it turns out.
Hey, is the nutritional info (calories and protein) with just the meat and veg? Is it assuming that I serve with rice?
Hi Steven – Yes, the nutritional information is for the meat and veggies!
I haven’t made/attempted a pot roast in at least 6 years! But, we just got a whole steer with a lot of chuck roasts, so I thought I’d give it a try and OH MY GOODNESS!!! It was sooooo amazing! I only had baby carrots, so I threw those in (in hindsight, I should have used the whole bag). Besides that, I followed the recipe exactly. The meat just fell apart and the potatoes and veggies were perfect. I cooked it on LOW for 8 hours. Thank you so much, Lisa, for the recipe. I use your recipes weekly and they never disappoint. My family appreciates you greatly! :)
Great to hear your pot roast turned out perfectly, Amber!
Hi Lisa, I don’t have a slow cooker. Do you have alternative ways to cook this roast? In a pot in the oven? In an oven cooking bag?
Score another family dinner hit! What an easy amazing recipe! I followed the recipe as written and the family loved it.
Glad I made two roasts for leftovers!
Great job on planning ahead, Kerri! This pot roast is a great meal to keep stored away in the freezer when you’re craving something warm and comforting.
It has been so cold in Ottawa Canada this winter and I just love this recipe!
Just what we need to keep us warm.
You can’t beat a warming pot roast on a cold winter day! Glad this kept you warm and cozy with a full belly, Laurie!
First time making any kind of roast and this was so good!! I did extra broth instead of red wine and added salt, pepper and garlic powder! Super easy! It fed two people with leftovers!
Congrats on your first ever roast dinner, Bella! You can never go wrong with a smidge more seasoning. Glad you both enjoyed this recipe.
I’ve made this several times now and love it!!!! Thank you Lisa
Wonderful! I’m so glad you’re loving this pot roast, Louisa.
This was such an easy and delicious crock pot meal. I used the red wine and loved the taste it left, along with thickening the broth- it was so good. I could definitely see myself using this as a freezer meal prep in the winter months.
This is such a great option for freezer meal prep, Amanda! Hope you continue to enjoy this recipe for the rest of the season.
My butcher did not have a chuck roast so I have to substitute stew meat. How will this change the recipe?
Hi David – no big change, other than your meat will likely be tender sooner. You can always check earlier and stop when your meat shreds easily with a fork. Enjoy!
Really good and tender! My picky eaters asked for seconds! Thanks Lisa
Wonderful! I’m glad everyone is loving this pot roast recipe.
Do you have to sear the meat or can you just put it in the crockpot?
Hi Irene – while you don’t have to sear the meat, it does add a huge amount of flavor that I think makes the recipe delicious.
I decided to make it easy on myself this Christmas. This recipe is perfect. My entire family enjoyed it very much.
This is a great holiday recipe. I’m so glad you enjoyed it for Christmas, Lindsey!
Normally, every Christmas I’m the one who makes the roast for our Christmas dinner. However, this year I’m not doing great health-wise, just had a bad flair of my illness, so I’m not able to do the cooking. I was pretty bummed because I really love the roast that I make. But, since I can’t cook, my mom has offered to make a pot roast… This one! And she will be making this recipe, which is one of our favorites. It’s absolutely delicious, just the perfect balance of so many flavors and it smells amazing while it’s cooking. Super easy too!! It really comes out perfect every time! I’m looking very forward to enjoying it again!
I hope you enjoy this pot roast recipe (again), and wishing you all the best for improved wellness! How nice of your mom to whip up this recipe for you. A very Merry Christmas to you and your family, Kristy!
Thank you, Lisa! Wishing you a Merry Christmas as well!!
Your recipe is pretty much identical to Mom’s minus the cabbage.
Absolutely delicious
So glad you enjoyed it, Brady! Hopefully it brought back fond memories of your mom’s pot roast as well. :)
Doe the patotas need to be submerged in the liquid in the crockpot for them to cook???
Most of the ingredients should be submerged in water.
Lisa after a period of time do you need to stir is some? Please let me know as I am in the process of making it now.
Thanks,
There’s no need to stir!
Lisa, love everything you do (have your cookbook, building a home and long for the day I can cook ALL of the things in my beautiful kitchen…second time making this in a week. However, I somehow always get this on TOO LATE in the day. I have put on “high” so I don’t have to wait 7 hours. Can I do that and still have the meat be tender? Will HIGH setting reduce time by half? I put on at noon and want it ready by 7pm. I do add flour to the meat when I sear. It gives it a nice crispy edge and automatically thickens the gravy a bit.
Hi Natalie – thanks so much! I’m happy you’re enjoying all of my recipes. :) And yes, you can cook this on high. The respective times are listed in the recipe card. Enjoy!
I made this pot roast today and it is delicious. I did change two things I used parsley instead of rosemary because I didn’t have any I also don’t care for the taste. I also live in a very rural area and can not find arrowroot except online. I will be adding this recipe to my other favorites.
I’m so glad you loved this pot roast recipe, Denise!
Holy WOW, just finished having night one of this, unreal. So so good. Easy to set up, love slow cooker recipes, and the flavor notes were perfect, nothing overwhelmed! Love your site!
I’m glad this post was helpful to make the perfect pot roast, Kristy!
Easy, solid recipe. Minimal seasoning and turned out delicious! Husband loved.
Thrilled to hear you and your husband enjoyed this pot roast recipe, Michelle!
Can’t remember where I first heard about this technique but when making pot roast or anything with gravy I use instant potato flakes as a thickener. Works great and adds a ton of flavor.
Excellent idea. Thanks for sharing.
I’ve made this recipe twice now, and it was fantastic both times. I add a few shakes of Worcestershire sauce to my serving, as I do with any stew or pot roast dish. The results are amazing!
Hi Theresa – Happy to hear you’re loving this pot roast!
Amazing. This recipe is fabulous. I made a huge triple batch so we would have one for dinner the next night and two for the freezer. I love having ready made home cooked meals in the freezer as it makes my life so much easier. This recipe is delicious, nutritious and easy to make. I also added some frozen corn for the last 10 minutes as it gives it a delicious flavour and adds some fun colour to the pot roast/stew.
Hi Sharon – This is the best meal for freezer prep! I’m glad you love this pot roast.
Easy and delicious. Cooked on high and it came out perfecto! Thank-you for another nourishing recipe, Lisa!
Hi Ann – Wonderful! I’m glad your pot roast turned out.
I can’t get fresh thyme or fresh rosemary. Can I substitute dry?
Yes, you can sub 1/3 the amount with dry herbs.
If you find your onion too strong, just slice it and then cover it with vinegar for about an hour. It will be just like a sweet onion..
Hi Lyle – Thanks for the tip!
Hi Lisa,
This might be a strange question but wondering if I could sear the beef the night before, refrigerate and then put in the slow cooker in the morning (I just don’t have time for much in the morning before work).
Thanks!
Hi Debbie – I wouldn’t recommend that, just from a food safety standpoint.
I have made this once before and it was absolutely fantastic! So glad its on my first whole30 journey. Thank you for all of your help.
Hi Catherine – Happy to hear you love this pot roast recipe!
Firstly, I love your recipes. My teenage sons request your carnitas often! To the point: I already have gluten-free flour…may I use this gf flour to thicken the broth instead of cornstarch or arrowroot powder? Much love and appreciation for you and all you do!
Hi Alexa – so happy you love my recipes! And yes, no problem at all. Feel free to swap in that flour. Enjoy!
Love all of your recipes! Made the beef tenderloin for Christmas (my first time hosting) and got so many compliments!
I love a good pot roast – but every time I make it, the leftovers always have hardened pieces of fat throughout the sauce, even though I remove all of the fat before storing in the container. It really deters us from wanting the leftovers. Am I just not leaving it out to cool long enough before putting in the fridge? Maybe I am describing this terribly – but it happens every time and almost feels like a waste to make it when I know leftovers should be amazing! Thank you!!
Hi Tracey – happy to hear you loved the beef tenderloin for Christmas, yay! As for the pot roast, those little hardened pieces of fat after it cools are totally normal. And as soon as you reheat the leftovers, they’ll meld back into the sauce and you’ll never know they’re there. Additionally, they provide extra flavor. :) Enjoy!
Have made this to roast 3 times. Love it and freezes well.
Thanks so much, Susan! And yes, it does freeze beautifully for meal prep. :)