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–+ servings
A close-up of a slow cooker pot roast with tender shredded beef, potatoes, and carrots in a rich gravy.

Slow Cooker Pot Roast

A tender and flavorful pot roast made easily in your slow cooker, perfect for a comforting Sunday dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pot Roast
  • 3 lb beef chuck roast
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 cup beef broth
  • 1/2 cup red wine optional
  • 2 tbsp Worcestershire sauce
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
For the Vegetables
  • 1 lb carrots peeled and cut into chunks
  • 1 lb potatoes peeled and cut into chunks

Equipment

  • Slow Cooker
  • Skillet

Method
 

  1. Pat the beef chuck roast dry with paper towels. Season all sides with salt and black pepper.
  2. Heat the olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned. Remove the roast from the skillet and place it in the slow cooker.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the skillet. Stir in the Worcestershire sauce.
  5. Pour the liquid mixture over the roast in the slow cooker. Add the rosemary and thyme sprigs.
  6. Cover and cook on low for 8 hours, or on high for 4-5 hours, until the roast is tender.
  7. About 1 hour before serving, add the carrots and potatoes to the slow cooker. Ensure they are mostly submerged in the liquid.
  8. Continue cooking until the vegetables are tender. Remove the herb sprigs before serving. Shred or slice the pot roast and serve with the vegetables and cooking liquid.

Notes

For a thicker gravy, you can remove the roast and vegetables, then whisk together 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the cooking liquid in the slow cooker. Cook on high for 15-20 minutes until thickened.

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