Slow Cooker Pot Roast

Slow Cooker Pot Roast is one of those classic comfort meals that never goes out of style. There’s just something so satisfying about coming home to the smell of tender beef simmering all day in a rich, savory gravy. It’s the kind of hearty, stick-to-your-ribs dinner that warms you from the inside out.

I love making this recipe on a lazy Sunday when I have time to let the slow cooker do all the work. The meat turns melt-in-your-mouth tender, the vegetables soak up all that flavor, and the gravy pulls everything together beautifully. Serve it with a slice of crusty bread to mop up every last drop, and you’ve got the perfect cozy meal for a chilly evening.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Beef roast: Beef chuck roast is the classic choice, but don’t hesitate to grab whatever cut is on sale. Slow cooking makes even tougher cuts tender and flavorful.
• Olive oil: A quick sear in hot oil locks in the juices and adds that beautiful browned crust for extra flavor.
• Salt and pepper: Season the roast generously before searing. It helps create a flavorful base for the entire dish.
• Yellow onion: Slice them thick so they don’t disappear into the gravy after hours of cooking.
• Garlic: Add it to the skillet after searing the beef to keep it from burning and turning bitter.
• Carrots: Cut them into large chunks so they hold their shape and don’t turn mushy.
• Baby potatoes: No peeling needed! They hold their shape nicely and soak up the delicious juices.
• Beef broth: Use low-sodium broth so you can control the salt level later when you taste and adjust.
• Red wine: Deglaze the skillet with the wine to lift all those browned bits that give your gravy amazing flavor.
• Tomato paste Cooking it briefly before adding liquid helps deepen its flavor and remove any sharp, raw taste.
• Worcestershire sauce: Just a splash adds that rich, savory umami depth that ties everything together.
• Fresh thyme: Strip the leaves from the stems and stir them right into the sauce for a clean, herbal flavor that blends beautifully with the beef.
• Bay leaves: Don’t forget to take them out before serving. They add flavor as they cook, but aren’t meant to be eaten.
• Cornstarch: Mix it with cold water to make a smooth slurry before adding it to hot liquid, so your gravy stays silky without lumps.

How to Make Slow Cooker Pot Roast

• Step One: Pat the roast dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large skillet on the stove over medium-high heat. Sear the roast for 3 to 4 minutes per side until browned. Place the onions, carrots, and potatoes in the bottom of a large slow cooker. Lay the seared roast on top of the vegetables.

• Step Two: In the same skillet, add the garlic and cook for 30 seconds over medium heat. Stir in the tomato paste and cook for another minute. Pour in the wine, scraping up any browned bits. Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a simmer, then pour the mixture over the roast and vegetables.
• Step Three: Cover and cook on low for 8 to 9 hours, or on high for 5 to 6 hours, until the beef is fork-tender and the vegetables are soft.

• Step Four: Remove the roast and vegetables to a serving platter. Strain the cooking liquid into a saucepan, discarding the solids. Bring to a simmer, then stir in the cornstarch slurry (cornstarch mixed with water). Cook for 2 to 3 minutes until thickened.
• Step Five: Slice or shred the roast, spoon the gravy over it, and serve with the vegetables.

Variations and Substitutions

• Different cuts of beef: If you can’t find chuck roast, try inside round, blade, or cross rib. They all become tender and flavorful after slow cooking.
• No wine? No problem: Replace the red wine with extra beef broth for a milder flavor. You can also use a splash of balsamic vinegar for a little tang. If you are using wine, choose a dry red like Cabernet Sauvignon or Merlot — something you’d enjoy drinking, since the flavor deepens as it cooks.
• Vegetable swaps: Swap baby potatoes for Yukon Gold or red potatoes, cut into chunks. Parsnips or turnips are great additions if you want to mix it up.
• Add mushrooms: Stir in a handful of sliced mushrooms during the last couple of hours of cooking for an earthy twist.
• Herb variations: Try rosemary or oregano in place of thyme, or mix your favorite herbs for a different flavor profile. If you don’t have fresh thyme, use one teaspoon of dried thyme instead.
• Thicker gravy: For a richer, thicker gravy, use less broth or add an extra teaspoon of cornstarch to the slurry.

Storage Instructions

• Refrigerator: Store leftover roast and vegetables in an airtight container with the gravy for up to 4 days. The flavors actually get better as they sit, making it perfect for next-day lunches.
• Freezer: Transfer cooled roast, vegetables, and gravy into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over medium heat until hot, or microwave in short intervals, stirring occasionally. If the gravy thickens too much after chilling, add a splash of broth or water to loosen it up.

Recipe Tips and Tricks

• Sear for flavor. Don’t skip browning the roast before adding it to the slow cooker. It locks in flavor and adds a deep, rich color to the gravy.
• Use room-temperature meat. Let the roast sit out for about 20 minutes before searing so it cooks more evenly.
• Don’t overfill. Leave a bit of space at the top of the slow cooker so everything cooks evenly and the lid fits tightly.
• Thicken slowly. When making the cornstarch slurry, add it to the simmering liquid a little at a time, stirring constantly to prevent lumps.
• Taste and adjust. Before serving, taste the gravy and add a bit more salt or Worcestershire sauce if needed.
• Let it rest. After removing the roast, let it sit for 10 minutes before slicing so the juices redistribute and every bite stays tender.

Oven Instructions

If you don’t have a slow cooker, you can make this pot roast in the oven and still get delicious, tender results.

1. Preheat the oven to 325°F.
2. Sear the roast in a large Dutch oven or oven-safe pot with olive oil over medium-high heat until browned on all sides. Remove and set aside.
3. Sauté the aromatics. Add the onion and garlic to the pot and cook for 2 to 3 minutes, scraping up any browned bits from the bottom. Stir in the tomato paste, then pour in the wine and simmer for 1 minute.
4. Add everything back. Return the roast to the pot along with the carrots, potatoes, broth, Worcestershire sauce, thyme, and bay leaves.
5. Cover and cook. Place the lid on the pot and bake for about 3 to 3½ hours, or until the beef is fork-tender.
6. Make the gravy. Remove the roast and vegetables, strain the liquid, and simmer it on the stovetop. Stir in the cornstarch slurry and cook for 2 to 3 minutes until thickened.

Slow Cooker Beef Recipes

• Dill Pickle Roast Beef
• Slow Cooker Beef and Noodles
• Slow Cooker Beef Brisket Vegetable Soup
• Slow Cooker Mississippi Beef Stew

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