pot roast recipe slow cooker
The Best pot roast recipe slow cooker
What I love most about this recipe is how effortless it is. You just toss everything in the slow cooker in the morning, and by dinnertime, you’ve got a full, hearty meal with almost no hands-on work. It’s packed with protein from the beef, fiber from the carrots and potatoes, and a good dose of vitamins from the onions and celery. Plus, the leftovers make amazing sandwiches or even a quick hash the next day. It’s the kind of meal that works for any occasion—whether you’re feeding a crowd or just trying to get a nutritious dinner on the table without the stress.
Classic Slow Cooker Pot Roast
A hearty and comforting pot roast slow-cooked to perfection with tender beef, vegetables, and savory herbs. This one-pot meal is perfect for a cozy family dinner.
🥘Ingredients
- 3-4 lbs chuck roast or beef shoulder
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 1 lb baby potatoes (optional, halved if large)
👨🍳Directions
-
1
Pat the chuck roast dry with paper towels and season generously with salt and black pepper on all sides. -
2
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Transfer the roast to the slow cooker. -
3
In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened. Stir in the tomato paste and cook for 1 minute. -
4
Deglaze the skillet with beef broth and red wine (if using), scraping up any browned bits. Stir in Worcestershire sauce, thyme, rosemary, and bay leaves. Pour the mixture over the roast in the slow cooker. -
5
Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is tender and easily shreds with a fork. -
6
Add the carrots, potatoes, and celery to the slow cooker during the last 1-2 hours of cooking (or when there’s about 2 hours left on LOW or 1 hour on HIGH). -
7
Once the vegetables are tender, remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed. -
8
Serve the pot roast hot, spooning the vegetables and cooking liquid over the top. Garnish with fresh parsley if desired.
🔧Equipment
- Slow cooker (6-quart or larger)
- Large skillet
- Cutting board
- Knife
- Measuring spoons
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Slow Cooker Pot Roast Works
❓ Frequently Asked Questions About Slow Cooker Pot Roast
1. How long does it take to cook a pot roast in a slow cooker?
A pot roast typically takes 8–10 hours on low or 4–5 hours on high in a slow cooker. The exact time depends on the size of the roast and your slow cooker’s settings. For the most tender results, low and slow is best.
2. Do I need to sear the pot roast before putting it in the slow cooker?
Searing the pot roast before slow cooking is highly recommended but not strictly necessary. Browning the meat adds depth of flavor and improves texture, but you can skip it if you’re short on time—just expect slightly less rich results.
3. What liquids should I use for a slow cooker pot roast?
Common liquids include beef broth, red wine, or a mix of broth and water. Some recipes also use Worcestershire sauce, soy sauce, or tomato paste for extra flavor. Aim for enough liquid to cover about ½ to ¾ of the roast (usually 1–2 cups).
4. Can I add vegetables to the slow cooker with the pot roast?
Yes! Carrots, potatoes, onions, and celery are classic additions. Add heartier veggies (like potatoes and carrots) at the beginning, while more delicate ones (like peas or green beans) should go in during the last 30–60 minutes to avoid overcooking.
5. How do I thicken the gravy for a slow cooker pot roast?
To thicken the gravy, remove the roast and vegetables once cooked, then mix 2–3 tablespoons of cornstarch with cold water and stir it into the liquid. Cook on high for 10–15 minutes until thickened. Alternatively, use a roux (butter + flour) or reduce the liquid on the stovetop.
