This easy slow cooker pot roast is everything I want in a cozy, comforting meal: tender beef that falls apart with a fork, hearty vegetables cooked to perfection, and rich savory juices that bring it all together. Best of all, the slow cooker does most of the work for me—minimal prep, incredible flavor, and dinner is ready when I am.
Why You’ll Love This Recipe
I love this recipe because it’s the perfect blend of simplicity and comfort. The beef becomes melt-in-your-mouth tender after a long, slow cook, and the vegetables soak up all the flavorful juices. It’s a complete one-pot meal that tastes like it took hours in the kitchen, even though I barely had to lift a finger. Whether I’m hosting guests or just feeding my family, this dish always delivers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3–4 lbs chuck roast
1 Tbsp olive oil (for searing)
Salt, to taste
Black pepper, to taste
1 medium yellow onion, peeled, halved & cut into thick slices
5 garlic cloves, minced
2 cups beef broth
1 Tbsp Worcestershire sauce
1 tsp dried thyme (or 1 Tbsp fresh)
1 tsp dried rosemary (or 1 Tbsp fresh)
4–5 medium carrots, peeled & cut into inch pieces
1.5 lbs baby golden potatoes, halved
2 bay leaves
Directions
Sear the roast. I start by patting the chuck roast dry and seasoning it generously with salt and pepper. Then, I sear it in olive oil for 3–4 minutes on each side until it’s beautifully browned. This adds amazing flavor before it even hits the slow cooker.
Sauté the aromatics. In the same pan, I sauté the onions for a couple of minutes, then add the garlic. After about 30 seconds, I stir in the beef broth, Worcestershire sauce, thyme, and rosemary to deglaze the pan and lift all the flavorful bits off the bottom. Then I pour this mixture over the roast in the slow cooker.
Layer in the vegetables. Next, I add the carrots and baby potatoes right on top of the roast, tuck in the bay leaves, and season the veggies with a little more salt and pepper if I feel like it.
Slow cook. I cover the pot and cook everything on low for 6–8 hours or high for 4–5 hours. When it’s done, the beef is fall-apart tender and the veggies are perfectly cooked.
Serve. I remove the roast and vegetables, shred the beef with two forks, and discard any fat. Then I serve it all up with a ladle of the cooking juice—or make a quick homemade gravy if I want to go the extra mile.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 8 hours (on low) or 4–5 hours (on high)
Total time: 8 hours 15 minutes
Variations
Different cuts of meat: If I don’t have chuck roast, I’ve also used brisket or bottom round. The texture changes a bit, but it still turns out tender.
Add wine: Sometimes I swap out part of the beef broth for red wine to give the roast a deeper flavor.
Root vegetables: I occasionally add parsnips or turnips for more variety.
Herbs: I love using fresh herbs when I have them—fresh rosemary and thyme really elevate the dish.
Make it spicy: A dash of red pepper flakes or a spoonful of horseradish adds a little heat if I’m in the mood.
Storage/Reheating
Storage: I store any leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This dish freezes well too. I just let it cool, transfer it to a freezer-safe container, and store it for up to 3 months.
Reheating: I reheat it gently on the stovetop or in the microwave. If I’ve frozen it, I let it thaw overnight in the fridge first. A splash of beef broth helps bring back the moisture if needed.
FAQs
How do I keep my pot roast from drying out?
I make sure to use a well-marbled chuck roast and cook it low and slow. The fat and connective tissue break down during cooking, keeping the meat juicy and tender. I also ladle a bit of the cooking liquid over the meat before serving.
Can I skip searing the roast?
Technically, yes—but I never do. Searing adds a deep, rich flavor to the meat that I just can’t replicate otherwise. It’s worth the extra few minutes.
What can I do with pot roast leftovers?
I like to shred the leftover beef for sandwiches, stir it into soups, or add it to grain bowls with some of the veggies. It’s incredibly versatile.
Can I cook this on high instead of low?
Absolutely. If I’m short on time, I cook it on high for 4–5 hours. The results are still delicious, but I do find the texture slightly better when I use the low setting.
What if I want to make gravy?
I take 1½ cups of the cooking liquid, bring it to a simmer in a saucepan, and whisk in a slurry of cornstarch and broth. In a few minutes, I have a rich, homemade gravy to pour over everything.
Conclusion
This easy slow cooker pot roast is one of those recipes I come back to again and again. It’s hearty, satisfying, and practically cooks itself. I love how the flavors develop with such minimal effort, making it the perfect go-to meal when I want something that feels like a hug on a plate. Whether I’m serving it on a busy weeknight or for Sunday dinner, it’s always a hit.
This easy slow cooker pot roast delivers tender, fall-apart beef, perfectly cooked vegetables, and savory broth—all with minimal prep. A classic comfort meal that practically cooks itself, it’s perfect for cozy dinners and hearty leftovers.
Ingredients
3–4 lbs chuck roast
1 Tbsp olive oil
Salt, to taste
Black pepper, to taste
1 medium yellow onion, peeled, halved & thickly sliced
5 garlic cloves, minced
2 cups beef broth
1 Tbsp Worcestershire sauce
1 tsp dried thyme (or 1 Tbsp fresh)
1 tsp dried rosemary (or 1 Tbsp fresh)
4–5 medium carrots, peeled and cut into 1-inch pieces
1.5 lbs baby golden potatoes, halved
2 bay leaves
Instructions
Pat chuck roast dry and season generously with salt and pepper.
In a skillet, heat olive oil over medium-high heat and sear roast for 3–4 minutes per side until browned. Transfer to slow cooker.
In the same pan, sauté onion for 2–3 minutes, then add garlic for 30 seconds. Stir in beef broth, Worcestershire, thyme, and rosemary. Scrape up browned bits and pour mixture over roast.
Layer carrots and potatoes on top of roast. Add bay leaves and lightly season veggies with salt and pepper.
Cover and cook on low for 6–8 hours or high for 4–5 hours, until beef is tender and easy to shred.
Remove roast and vegetables. Shred beef, discard fat, and serve with cooking juices or make a quick gravy.
Notes
Use brisket or bottom round if chuck roast isn’t available.
Swap ½ cup of beef broth for red wine for a deeper flavor.
Add parsnips, turnips, or fresh herbs for variation.
For gravy, simmer 1½ cups cooking liquid with a cornstarch slurry until thickened.
Store leftovers up to 4 days in fridge or 3 months in freezer.
