This slow cooker pot roast delivers incredible flavor with minimal effort. Just sear the beef, add vegetables and broth, and let the slow cooker work its magic. You’ll come home to a melt-in-your-mouth masterpiece that’s perfect for family dinners or cozy gatherings.
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Why You’ll Love This Slow Cooker Pot Roast
- Effortless Elegance: A little morning prep rewards you with a company-worthy meal by evening.
- Fork-Tender Texture: Long, gentle cooking transforms the beef into succulent, shreddable perfection.
- Deep, Layered Flavors: Simple ingredients create a complex, rich gravy right in the pot.
- Complete One-Pot Meal: Protein and sides cook together for ultimate convenience and easy cleanup.
Ingredients & Tools
- 1 (3-4 lb) boneless beef chuck roast
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp tomato paste
- 1 cup dry red wine (like a Cabernet Sauvignon or Merlot)
- 2 cups beef broth, low-sodium
- 1 tbsp Worcestershire sauce
- 4 cloves garlic, minced
- 2 yellow onions, cut into large wedges
- 1.5 lbs baby potatoes (Yukon Gold or red potatoes are perfect)
- 4 large carrots, peeled and cut into 2-inch chunks
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tbsp cornstarch (optional, for thickening the gravy at the end)
Tools: A 6-quart or larger slow cooker, a large skillet for searing, and kitchen twine (optional, for tying herb sprigs together).
Notes: Don’t skip searing the roast—it’s the secret to building a deep, rich flavor base. And using fresh herbs instead of dried really makes a difference here, as their subtle, aromatic qualities infuse the entire dish over the long cooking time.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 45 g |
| Fat: | 22 g |
| Carbs: | 30 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 8 hours on Low | Total Time: 8 hours 20 minutes
Before You Start: Tips & Ingredient Notes
- Choosing the right cut of beef is non-negotiable. Chuck roast is the champion here. It’s a well-marbled, tougher cut that becomes incredibly tender and flavorful when cooked low and slow. Avoid leaner cuts like sirloin, as they’ll dry out.
- Why sear the meat first? Searing creates a beautiful brown crust through the Maillard reaction, which adds a ton of deep, savory flavor to both the meat and the final gravy. It’s the single step that elevates this from boiled beef to a masterpiece.
- Don’t skip the red wine. The alcohol cooks off, leaving behind a wonderful acidity and fruitiness that balances the richness of the beef. If you must substitute, use an additional cup of beef broth mixed with a tablespoon of red wine vinegar.
- Cut your vegetables large. You’ll notice we’re using big chunks of carrots, onions, and whole baby potatoes. This ensures they hold their shape and don’t turn to mush during the extended cooking time.
How to Make Slow Cooker Pot Roast
Step 1: Pat the chuck roast completely dry with paper towels. This is crucial for getting a good sear. Generously season all sides with the salt and pepper. Heat the olive oil in a large skillet over medium-high heat until it’s shimmering. Carefully place the roast in the hot skillet and sear for about 4-5 minutes per side, until a deep brown crust forms. Don’t rush this step—that crust is pure flavor.
Step 2: Transfer the seared roast to your slow cooker. Reduce the skillet heat to medium and add the tomato paste to the same skillet, cooking it for about a minute until it darkens slightly and becomes fragrant. This toasts the tomato paste, deepening its flavor. Then, pour in the red wine to deglaze the pan, using a wooden spoon to scrape up all those delicious browned bits from the bottom.
Step 3: Let the wine simmer for a minute or two, then pour this entire mixture from the skillet over the roast in the slow cooker. Add the beef broth, Worcestershire sauce, and minced garlic right on top. The liquid should come about halfway up the sides of the roast—this is perfect.
Step 4: Now, arrange your vegetables around the roast. Tuck the onion wedges, potato halves, and carrot chunks into the liquid. Place the fresh thyme, rosemary, and bay leaves on top. The aroma at this point is already incredible, and it’s only going to get better.
Step 5: Cover the slow cooker and cook on LOW for 8 hours. I don’t recommend the high setting for this recipe, as the low heat is what guarantees that fall-apart tenderness. Resist the urge to open the lid—every time you do, you release heat and steam, adding to the cooking time.
Step 6: Once the cooking time is up, carefully remove the roast and vegetables to a large platter. They will be incredibly tender, so use a sturdy spatula or slotted spoon. Discard the herb sprigs and bay leaves. For a thicker gravy, you can make a slurry: whisk the tablespoon of cornstarch with two tablespoons of cold water until smooth, then whisk this into the hot liquid in the slow cooker. Let it cook on HIGH for 10-15 minutes until thickened.
Step 7: Shred the beef using two forks—it should pull apart with zero resistance. Serve the shredded beef and vegetables warm, generously ladling that amazing gravy over everything. Honestly, the gravy is liquid gold, so don’t be shy with it.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months; thaw overnight in fridge.
- Reviving: Reheat gently on stove or in microwave with extra gravy to maintain moisture.
Serving Suggestions
Complementary Dishes
- Crusty Bread or Buttered Egg Noodles — A must for sopping up every last drop of that incredible gravy. The soft noodles or chewy bread are the perfect vehicle for the rich sauce.
- A Simple Green Salad with a Vinaigrette — The bright, acidic crunch of a simple salad provides a refreshing contrast to the rich, hearty, and savory notes of the pot roast.
- Sautéed Garlic Green Beans — For an extra pop of color and a fresh, crisp texture that complements the soft, tender vegetables from the pot.
Drinks
- A Bold Cabernet Sauvignon — The robust, dark fruit flavors of a Cabernet stand up beautifully to the rich, savory depth of the beef and its gravy.
- A Dark Amber Ale — The malty, slightly sweet notes of an amber ale complement the caramelized flavors in the roast without overpowering them.
Something Sweet
- Classic Apple Crisp with Vanilla Ice Cream — The warm, spiced apples and cool, creamy ice cream are a timeless and comforting end to this hearty meal.
- Rich Chocolate Pots de Crème — A smooth, decadent, and surprisingly simple chocolate dessert that feels elegant after such a rustic main course.
Top Mistakes to Avoid
Slow Cooker Pot Roast
Make the best Slow Cooker Pot Roast with minimal effort. This recipe delivers fork-tender beef and rich gravy for a perfect family meal. Get the easy recipe now!
Ingredients
For the main ingredients:
-
3-4 lb boneless beef chuck roast
-
2 tbsp olive oil
-
1 tsp kosher salt
-
1 tsp black pepper
-
1 tbsp tomato paste
-
1 cup dry red wine (like a Cabernet Sauvignon or Merlot)
-
2 cups beef broth (low-sodium)
-
1 tbsp Worcestershire sauce
-
4 cloves garlic (minced)
-
2 yellow onions (cut into large wedges)
-
1.5 lbs baby potatoes (Yukon Gold or red potatoes are perfect)
-
4 large carrots (peeled and cut into 2-inch chunks)
-
3 sprigs fresh thyme
-
2 sprigs fresh rosemary
-
2 bay leaves
-
1 tbsp cornstarch (optional, for thickening the gravy at the end)
Instructions
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Pat the chuck roast completely dry with paper towels. Generously season all sides with the salt and pepper. Heat the olive oil in a large skillet over medium-high heat until it’s shimmering. Carefully place the roast in the hot skillet and sear for about 4-5 minutes per side, until a deep brown crust forms.01
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Transfer the seared roast to your slow cooker. Reduce the skillet heat to medium and add the tomato paste to the same skillet, cooking it for about a minute until it darkens slightly and becomes fragrant. Then, pour in the red wine to deglaze the pan, using a wooden spoon to scrape up all those delicious browned bits from the bottom.02
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Let the wine simmer for a minute or two, then pour this entire mixture from the skillet over the roast in the slow cooker. Add the beef broth, Worcestershire sauce, and minced garlic right on top.03
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Now, arrange your vegetables around the roast. Tuck the onion wedges, potato halves, and carrot chunks into the liquid. Place the fresh thyme, rosemary, and bay leaves on top.04
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Cover the slow cooker and cook on LOW for 8 hours. Resist the urge to open the lid—every time you do, you release heat and steam, adding to the cooking time.05
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Once the cooking time is up, carefully remove the roast and vegetables to a large platter. Discard the herb sprigs and bay leaves. For a thicker gravy, you can make a slurry: whisk the tablespoon of cornstarch with two tablespoons of cold water until smooth, then whisk this into the hot liquid in the slow cooker. Let it cook on HIGH for 10-15 minutes until thickened.06
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Shred the beef using two forks—it should pull apart with zero resistance. Serve the shredded beef and vegetables warm, generously ladling that amazing gravy over everything.07
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