I call it The Best Crockpot Pot Roast because one unexpected tweak I made to this classic slow cooker dish had everyone asking for the recipe.

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I’m drawn to recipes that look simple but surprise you, and this Slow Cooker Classic Pot Roast does exactly that. After messing with a few forum tips and a Best Ever Pot Roast Slow Cooker thread, I always come back to the same idea: a good chuck roast with sweet carrots, slow cooked until the meat kind of falls apart and the carrots taste like candy.

I dont write this to promise perfection every time, just that the results keep making people ask for seconds. If you like easy wins, the Beef Roast In Crockpot Easy stories will make you curious, too.

Ingredients

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Chuck roast: Rich in protein and iron, gives hearty flavor and tender shredding after slow cooking.
Carrots: Adds natural sweetness, beta carotene for eye health, plus a nice crunchy soft contrast.
Potatoes: Starchy, filling, give creamy texture and soak up savory juices, good source of potassium.
Onions: Builds savory depth, has fiber and antioxidants, melts down to sweet background notes.
Garlic: Pungent, boosts aroma and immune friendly compounds, not just for flavor, kinda essential.
Beef broth or red wine: Broth adds meaty depth, wine adds acidity and complexity, both concentrate during cooking.
Tomato paste: Tiny spoon brings umami, tomato sweetness and color, helps thicken and balance flavors.

Ingredient Quantities

3 to 4 lb chuck roast, trimmed

1 1/2 tsp kosher salt

1 tsp black pepper

2 tbsp vegetable oil or olive oil

1 large onion, cut into wedges

3 cloves garlic, smashed

4 large carrots, peeled and cut into 2 inch pieces

1 lb baby potatoes or 4 medium Yukon Gold potatoes, halved

2 tbsp tomato paste

1 1/2 cups beef broth

1/2 cup dry red wine or extra beef broth

2 tbsp Worcestershire sauce

1 tsp dried thyme or 3 sprigs fresh thyme

2 bay leaves

1 tbsp cornstarch plus 2 tbsp cold water for thickening

1 tbsp unsalted butter, optional

Chopped fresh parsley for garnish, optional

How to Make this

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1. Pat the 3 to 4 lb chuck roast dry with paper towels, rub with 1 1/2 tsp kosher salt and 1 tsp black pepper, let it sit while you heat a large skillet; Youll get a better sear if the meat isnt wet.

2. Heat 2 tbsp vegetable oil or olive oil in the skillet over medium-high heat, sear the roast 3 to 4 minutes per side until deep brown, dont forget to brown the edges too; transfer roast to a plate.

3. In the same skillet add 2 tbsp tomato paste, cook 30 to 60 seconds to caramelize, then stir in 3 cloves smashed garlic and 1 large onion cut into wedges, cook a minute; splash in 1/2 cup dry red wine or extra beef broth to deglaze and scrape up browned bits, then stir in 2 tbsp Worcestershire sauce.

4. Place 4 large carrots (peeled and cut into 2 inch pieces) and 1 lb baby potatoes or 4 halved Yukon Gold potatoes in the bottom of the slow cooker, pour the onion-garlic mixture over them and nestle the roast on top.

5. Pour 1 1/2 cups beef broth around the roast (not directly over the top so you dont wash off seasoning), add 1 tsp dried thyme or 3 sprigs fresh thyme and 2 bay leaves, cover.

6. Cook on low for 7 to 8 hours or high for 4 to 5 hours until the roast is fork-tender; resist peeking, every time you lift the lid you add lots of cooking time.

7. When done, remove roast and vegetables to a platter and tent with foil, discard bay leaves and any thyme stems; skim excess fat from the cooking liquid with a spoon or a fat separator.

8. Make the gravy: whisk 1 tbsp cornstarch with 2 tbsp cold water, stir the slurry into the hot cooking liquid on the stove or in the slow cooker set to high, simmer until thickened, then whisk in 1 tbsp unsalted butter for shine and adjust salt and pepper to taste.

9. Slice or shred the roast against the grain, serve with the carrots and potatoes, ladle the gravy over everything and sprinkle with chopped fresh parsley if you want, enjoy; tip: if gravy is too thin add another small cornstarch slurry, if its too thick whisk in a splash of broth.

Equipment Needed

1. Paper towels, for patting the roast dry and blotting veggies
2. Large heavy skillet (cast iron or stainless), for searing
3. Tongs (or a sturdy spatula) to turn the roast and move it to a plate
4. Slow cooker (6 to 7 quart) to braise the roast and veg
5. Cutting board and chef’s knife for trimming, slicing onions, carrots and potatoes
6. Measuring spoons and measuring cup for salt, broth, wine and sauces
7. Wooden spoon or silicone spatula to cook the tomato paste, scrape browned bits and stir
8. Small bowl plus whisk (or fork) for the cornstarch slurry, and a ladle or fat separator for the gravy
9. Serving platter and aluminum foil to tent the roast while you finish the gravy

FAQ

Do I have to sear the roast first? Short answer: no, but searing really ups the flavor. If you have time, brown it 2 to 3 minutes per side in hot oil, scrape the browned bits into the slow cooker for extra depth. If you're in a rush its fine to skip it, you'll still get tender meat.

Can I put a frozen roast in the slow cooker? Not a good idea. Slow cookers can leave meat in the danger zone too long. Thaw overnight in the fridge first. If you must cook from frozen add lots of time and keep it on high but honestly thawing is safer.

How long should I cook a 3 to 4 lb chuck roast? Cook on low for about 8 to 10 hours or on high for 4 to 6 hours. You're looking for fork tender meat or an internal temp of 190 to 205 F for fall-apart results. Tip: add potatoes and carrots in the last 3 to 4 hours so they dont turn to mush.

How do I thicken the gravy? Make the cornstarch slurry (1 tbsp cornstarch plus 2 tbsp cold water) and stir it into hot cooking liquid, then let it simmer a few minutes until thick. Or remove the roast and reduce the liquid on the stove. If it's too thick thin with a splash of beef broth.

What can I use instead of red wine or Worcestershire? Use extra beef broth if you dont want wine. A splash of balsamic vinegar or a teaspoon of tomato paste can mimic some wine acidity. For Worcestershire try soy sauce plus a tiny bit of lemon or a little ketchup for sweetness. Taste as you go.

How do I store and reheat leftovers? Cool the roast to room temp within two hours, then refrigerate up to 3 to 4 days or freeze up to 3 months. Reheat gently in a low oven or on the stove with a splash of broth to keep it moist. Veggies may get softer after freezing, just a heads up.

Slow Cooker Pot Roast Recipe Substitutions and Variations

Chuck roast (3 to 4 lb): brisket works great (fattier, same low and slow cook but maybe a bit longer); bottom round or rump roast if you want leaner meat — slice thin after resting; bone in short ribs for extra beefy flavor, they’ll need a bit more liquid and time; sirloin tip roast if you’re trying to save money, just slice against the grain.
1/2 cup dry red wine: extra beef broth for a non alcoholic swap; 1/2 cup unsweetened cranberry or pomegranate juice plus 1 tbsp vinegar to add that tart, fruity acidity; or 1 tbsp balsamic vinegar topped up with beef broth to make 1/2 cup for depth of flavor.
Worcestershire sauce: 1 tbsp soy sauce plus 1 tsp ketchup or molasses gives umami and sweetness; tamari is a gluten free stand in; or 1 tbsp balsamic vinegar with 1 tsp soy sauce for a similar tangy, savory hit.
Cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water): 1 tbsp arrowroot powder mixed the same way for a glossy, gluten free thickener; 1 tbsp all purpose flour mixed with a little cold water (may need longer simmer to lose raw taste); or just simmer and reduce the cooking liquid to thicken naturally if you don’t want extra starches.

Pro Tips

– Pat and temp the meat: get the roast bone dry with paper towels and let it sit at room temp for 30 to 60 minutes before you sear it. A wet, cold piece wont brown well, and a good sear locks in flavor — use tongs so you dont pierce the meat.

– Lock in browned bits and boost umami: caramelize the tomato paste briefly and really scrape the fond when you deglaze with wine or broth. If you want more depth add a splash of soy sauce, a little anchovy paste or a parmesan rind to the pot, it makes the gravy far richer.

– Veg size and timing matter: cut carrots and potatoes into large chunks so they dont turn to mush, and put sturdier roots under the roast so they braise in the juices. If you hate soft potatoes add them later in the last 2 to 3 hours on low.

– Finish and rest: skim excess fat from the cooking liquid, thicken slowly with your cornstarch slurry and taste as you go, then whisk in butter for shine. Let the roast rest tented for 10 to 15 minutes and always slice against the grain so it stays tender.

Slow Cooker Pot Roast Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I call it The Best Crockpot Pot Roast because one unexpected tweak I made to this classic slow cooker dish had everyone asking for the recipe.

Servings

servings

Calories

820

kcal

Equipment: 1. Paper towels, for patting the roast dry and blotting veggies
2. Large heavy skillet (cast iron or stainless), for searing
3. Tongs (or a sturdy spatula) to turn the roast and move it to a plate
4. Slow cooker (6 to 7 quart) to braise the roast and veg
5. Cutting board and chef’s knife for trimming, slicing onions, carrots and potatoes
6. Measuring spoons and measuring cup for salt, broth, wine and sauces
7. Wooden spoon or silicone spatula to cook the tomato paste, scrape browned bits and stir
8. Small bowl plus whisk (or fork) for the cornstarch slurry, and a ladle or fat separator for the gravy
9. Serving platter and aluminum foil to tent the roast while you finish the gravy

Ingredients

3 to 4 lb chuck roast, trimmed
1 1/2 tsp kosher salt
1 tsp black pepper
2 tbsp vegetable oil or olive oil
1 large onion, cut into wedges
3 cloves garlic, smashed
4 large carrots, peeled and cut into 2 inch pieces
1 lb baby potatoes or 4 medium Yukon Gold potatoes, halved
2 tbsp tomato paste
1 1/2 cups beef broth
1/2 cup dry red wine or extra beef broth
2 tbsp Worcestershire sauce
1 tsp dried thyme or 3 sprigs fresh thyme
2 bay leaves
1 tbsp cornstarch plus 2 tbsp cold water for thickening
1 tbsp unsalted butter, optional
Chopped fresh parsley for garnish, optional

Directions

Pat the 3 to 4 lb chuck roast dry with paper towels, rub with 1 1/2 tsp kosher salt and 1 tsp black pepper, let it sit while you heat a large skillet; Youll get a better sear if the meat isnt wet.
Heat 2 tbsp vegetable oil or olive oil in the skillet over medium-high heat, sear the roast 3 to 4 minutes per side until deep brown, dont forget to brown the edges too; transfer roast to a plate.
In the same skillet add 2 tbsp tomato paste, cook 30 to 60 seconds to caramelize, then stir in 3 cloves smashed garlic and 1 large onion cut into wedges, cook a minute; splash in 1/2 cup dry red wine or extra beef broth to deglaze and scrape up browned bits, then stir in 2 tbsp Worcestershire sauce.
Place 4 large carrots (peeled and cut into 2 inch pieces) and 1 lb baby potatoes or 4 halved Yukon Gold potatoes in the bottom of the slow cooker, pour the onion-garlic mixture over them and nestle the roast on top.
Pour 1 1/2 cups beef broth around the roast (not directly over the top so you dont wash off seasoning), add 1 tsp dried thyme or 3 sprigs fresh thyme and 2 bay leaves, cover.
Cook on low for 7 to 8 hours or high for 4 to 5 hours until the roast is fork-tender; resist peeking, every time you lift the lid you add lots of cooking time.
When done, remove roast and vegetables to a platter and tent with foil, discard bay leaves and any thyme stems; skim excess fat from the cooking liquid with a spoon or a fat separator.
Make the gravy: whisk 1 tbsp cornstarch with 2 tbsp cold water, stir the slurry into the hot cooking liquid on the stove or in the slow cooker set to high, simmer until thickened, then whisk in 1 tbsp unsalted butter for shine and adjust salt and pepper to taste.
Slice or shred the roast against the grain, serve with the carrots and potatoes, ladle the gravy over everything and sprinkle with chopped fresh parsley if you want, enjoy; tip: if gravy is too thin add another small cornstarch slurry, if its too thick whisk in a splash of broth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.