Slow Cooker Pot Roast

Shredded beef, baby potatoes, carrots, and onions arranged on a black serving platter with a bowl of gravy, fresh thyme, and a striped napkin beside it.

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Slow Cooker Pot Roast is tender, flavorful, and cooked with carrots, potatoes, and onions in a rich gravy. A classic comfort food dinner perfect for busy days or cozy weekends.

Course Slow Cooker

Cuisine American

Keyword pot roast

Prep Time 20

Cook Time 8

Total Time 8 20

Servings

Calories 536kcal

Author Stacie Vaughan

Ingredients

3 to 4 lb inside round roast or beef chuck roast
2 tbsp extra virgin olive oil
salt and pepper to taste
1 large yellow onion sliced
4 cloves garlic minced
4 carrots peeled and cut into 1-inch chunks
1 ½ lb baby potatoes
2 cups beef broth
1 cup red wine or extra beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp fresh thyme
2 bay leaves
3 tbsp cornstarch
3 tbsp cold water

US Customary - Metric

Instructions

Pat the roast dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large skillet 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.
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.
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.
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 + water mixed together). Cook for 2 to 3 minutes until thickened.
Slice or shred the roast, spoon over the gravy, and serve with the vegetables.

Notes

Beef cuts: Chuck roast gives the best flavor and tenderness, but inside round, blade, or cross rib all work beautifully. Use what’s on sale!
No wine? Substitute with extra beef broth or add a splash of balsamic vinegar for depth.
Vegetables: Cut carrots into large chunks so they don’t get mushy, and leave the skins on baby potatoes for less prep.
Thyme: Use fresh thyme leaves for the best flavor — they blend right into the gravy.
Gravy thickness: If your gravy is too thin, add a little more cornstarch slurry and simmer until it reaches your desired consistency.
Make ahead: This roast tastes even better the next day as the flavors deepen.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition