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A slow cooker with pot roast in it
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5 from 14 votes

Slow Cooker Pot Roast

The best pot roast dinner made easy in a slow cooker or crock pot with meltingly tender chuck roast and vegetables infused in an aromatic broth.
Prep Time: 10 mins
Cook Time: 8 hrs 10 mins
Total Time: 8 hrs 20 mins
Course: Dinner
Cuisine: American
Keyword: Crockpot Recipe, Pot Roast, Slow Cooker Pot Roast, Slow Cooker Recipe
Servings: 6 servings
Calories: 685kcal
Author: Lisa Bryan


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 arrowroot powder
  • 3 tablespoons water


  • 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.
    Cooking beef in a skillet for slow cooker pot roast
  • 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.
    Adding potatoes into a slow cooker for pot roast
  • Remove the sprigs of rosemary, thyme, and the bay leaves. Then remove the roast and shred or slice it up.
    A slow cooker with pot roast and herbs
  • If you'd like to thicken the broth to more of a gravy consistency, stir together the arrowroot powder and water in a small bowl. Pour it into the slow cooker and stir everything together until it starts to thicken.
    Pouring arrowroot mixture into slow cooker pot roast
  • Serve the meat and vegetables on a platter with some of the gravy (you can serve extra gravy on the side)
    A white plate with slow cooker pot roast



  • 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. 


Calories: 685kcal | Carbohydrates: 30g | Protein: 55g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 1190mg | Potassium: 1791mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6942IU | Vitamin C: 28mg | Calcium: 96mg | Iron: 7mg