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A white dinner plate filled with a serving of the best slow cooker pot roast with vegetables and brown gravy.

The Best Slow Cooker Pot Roast

Course: Entree / Slow Cooker
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 hours 10 minutes
Resting Time: 10 minutes
Servings: 8
Calories: 532kcal
Author: Kris Longwell
This Slow Cooker Pot Roast is the ultimate comfort meal—tender beef, baby potatoes, and carrots simmered in a rich, savory gravy. It’s easy to prepare, full of flavor, and perfect for cozy family dinners or Sunday suppers.
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Equipment

  • large (12-inch) skillet
  • 6-quart slow-cooker

Ingredients

  • 3½ lb chuck roast 3 to 4 lbs
  • salt and pepper
  • ⅓ cup all-purpose flour
  • 2 tablespoon olive oil or butter
  • 1 cup onion chopped or thinly sliced
  • 4 cloves garlic
  • 4 medium carrots peeled and sliced
  • 1½ lbs baby potatoes gold or red, halved

For the Sauce

  • 1 cup beef stock or broth
  • ¾ cup red wine optional
  • 2 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon rosemary dried
  • 1 teaspoon thyme
  • 2 bay leaves
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoon cornstarch mixed with 2 tablespoon water

Instructions

  • Pat the roast dry with a paper towel and then liberally salt and pepper it all over.
    3½ lb chuck roast, salt and pepper
  • Place the flour on a platter or plate and gently toss it with 1 teaspoon salt and 1 teaspoon black pepper. Dredge the seasoned roast in the flour and shake off excess.
    ⅓ cup all-purpose flour
  • Heat the oil over medium heat in a large skillet, preferably cast-iron. Once the oil is shimmering, add the roast and sear for about 5 minutes per side. Set aside.
    2 tablespoon olive oil
  • Place the onions and garlic in the bottom of your slow cooker. Place the roast over the onions and garlic. Place the carrots and potatoes on top of the roast.
    1 cup onion, 4 cloves garlic, 4 medium carrots, 1½ lbs baby potatoes
  • In a bowl or large measuring cup, whisk together the beef stock, wine, tomato paste, Worcestershire sauce, rosemary, thyme, bay leaves, salt (1 tsp), and black pepper (½ tsp). Pour the liquid over the meat and vegetables in the slow cooker.
    1 cup beef stock, ¾ cup red wine, 2 tablespoon tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon rosemary, 1 teaspoon thyme, 2 bay leaves, 1 teaspoon Kosher salt, ½ teaspoon black pepper
  • Cook on LOW for 8 to 9 hours.
  • Carefully remove the vegetables and the roast and place them in a serving bowl or platter. Transfer the liquid (and any remaining solids) through a sieve over a bowl. Use a spoon (or fat separator) to remove grease from the surface of the liquid.
  • Pour the sauce into a saucepan over medium heat. Combine the cornstarch and water in a small bowl, and slowly whisk the cornstarch slurry into the sauce. Stir with a wooden spoon for a few minutes, until slightly thickened.
    2 tablespoon cornstarch
  • Slice or shred the roast and serve it at once with the gravy and tender vegetables.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • No wine? No problem: If you prefer not to cook with wine, simply replace it with an equal amount of beef broth or add a splash of balsamic vinegar for rich flavor.
  • Sear for extra flavor: Browning the roast before slow cooking adds depth and richness to the gravy, but you can skip this step if you’re short on time.
  • Low and slow is best: Cooking on low heat for 8–9 hours yields the most tender, flavorful meat.
  • Taste and adjust seasoning: Different broths vary in saltiness—taste the gravy before serving and adjust salt and pepper as needed.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently to keep the meat tender.

Nutrition

Calories: 532kcal | Carbohydrates: 28g | Protein: 42g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 599mg | Potassium: 1301mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5201IU | Vitamin C: 22mg | Calcium: 72mg | Iron: 6mg