Slow Cooker Pot Roast

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A slow cooker pot roast is one of those recipes that is so rich and delicious that you completely forget how easy it is to make, even on a weeknight.

It takes only 15 minutes to prep everything, and then you let your slow cooker do all of the hard work for you. Enjoy a full meal for your family with just a few simple ingredients and a few hours in the slow cooker.

Ingredients

Slow Cooker Pot Roast Ingredients - see text for details
  • 3-4 lb. chuck roast
  • 2 tablespoons avocado oil (or other high smoke point oil)
  • 1 lb. Yukon gold potatoes
  • 3-4 large carrots
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 3 garlic cloves, minced or grated
  • 3 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 3 tablespoons cornstarch
  • ¼ cup water
  • Kosher salt
  • Black pepper
  • Parsley for garnish

How To Get Fall Apart Tender Pot Roast

The first few times I made a pot roast, I was too focused on the internal temperature of the meat. I thought getting the beef roast to the right temperature was the surest way to avoid overcooking and to have tender, fall-apart pot roast.

Boy, was I wrong! The key here is to go low and slow. Do your best to keep your meat thermometer safely tucked away and let your slow cooker do all of the work.

Instead of testing your pot roast with a meat thermometer, test it with a fork. A perfectly cooked pot roast will pull apart easily with a fork. An undercooked pot roast will be tough, even if it says it’s the correct internal temperature for beef.

For more information on just how long to cook pot roast in the slow cooker, keep reading.

Instructions

Step 1 – Sear the Pot Roast and Deglaze the Pan

Searing Pot Roast

Heat a large dutch oven to medium-high heat, and then add your oil. 

Season the roast on all sides with salt and pepper, and then sear each side for about 3-4 minutes, creating a brown crust.

Once the roast has seared, place it into your slow cooker. 

With the dutch oven still on medium-high heat, pour the beef broth in and stir to remove any delicious brown bits from the bottom of the pan.

Turn the heat off and set aside

Step 2 – Prep the Veggies

Veggies Prepped

While the roast is searing, wash the carrots and potatoes. Peel the carrots and garlic. Set aside.

Step 3 – Add Everything to the Slow Cooker

Pot Roast in Slow Cooker

To the pot roast in the slow cooker, add the potatoes, carrots, garlic, thyme, dried parsley, Worcestershire sauce, and soy sauce.

Season the vegetables with a bit more salt and pepper.

Next, pour the beef broth from the deglazed pan into your slow cooker and get everything nestled in. 

Cook the pot roast until fork tender.

Step 4 – Create a Saucy Gravy

Creating Gravy in the Slow Cooker for Pot Roast

With about 30 minutes left of cooking time, mix 3 tablespoons of cornstarch with ¼ cup of water. 

Note that you never want to add cornstarch directly to hot liquid as it will just become lumpy. Always mix it in with some cold water to dissolve before adding it to hot liquids. 

Pour this mixture into your slow cooker, and it will thicken the broth into a flavorful, thick sauce. 

Step 5 – Garnish and Eat Up!

Adding Garnish to the Pot Roast in the Slow Cooker

Top with parsley garnish, a generous drizzle of saucy gravy, and enjoy!

Cookware Used

Here are a few helpful tools and cookware pieces that help make this slow cooker pot roast come together.

Slow Cooker: A slow cooker with both high and low cooking functions is useful for this recipe. Bonus points if it can sear the pot roast as well. 

Dutch Oven: I prefer to sear all of my meats in a dutch oven. I like the high walls as they prevent grease splatter and help prop meat up when searing all of the sides. 

Vegetable Peeler: A high-quality vegetable peeler makes the process of peeling carrots or other veggies so easy and quick.

Microplane/Grater: I always grate my garlic directly into my recipes. The way it melts into the food and adds a garlic flavor without any big pieces is perfect every time.

How Long To Cook Pot Roast in the Slow Cooker

As mentioned, the best way to know if your pot roast is done is by testing it with a fork. But the times below will get you pretty close.

Cook pot roast in a slow cooker on high for 5-6 hours.

Cook pot roast in a slow cooker on low for 8-10 hours.

I most often cook mine on high because it fits into my schedule better. A 3 to 4 pound chuck roast will be done right around the 5 hour mark.

Do I Have to Sear Pot Roast?

Whenever I’m about to make this slow cooker pot roast, I consider skipping the searing step just to speed things along. But, to be honest, I always end up doing it. 

Searing the pot roast adds so much depth of flavor and renders the fat down in a way I don’t think the slow cooker could do on its own.

They do make some slow cookers with a searing function, so check your slow cooker manual before dirtying another dish!

Other Cuts of Meat for Slow Cooker Pot Roast

I chose a chuck roast because I prefer the fat content for a rich, moist pot roast. If you’re shopping the sales at your local grocery store, there are a couple of other cuts of meat you can consider as well.

Brisket has a wonderful amount of fat as well, but it does have a heftier price tag.

Round roast is a leaner meat if you’re looking for less saturated fat. It still cooks up well in the slow cooker, but I think its lack of fat makes me miss some of the flavor of a chuck roast.

Now, It’s Your Turn!

Slow Cooker Pot Roast Ready to Serve

Are you ready to make an easy, rich, flavorful meal with just 15 minutes of work? Try this slow cooker pot roast even on a busy day, and I promise you’ll be amazed at how delicious it is with minimal effort.

Remember to let your slow cooker do the work for you and go low and slow instead of constantly checking the temperature. This tender slow cooker pot roast and veggie meal is sure to be a cold-weather favorite.

Print

Slow Cooker Pot Roast

Ingredients

Scale
  • 34 lb. chuck roast
  • 2 tablespoons avocado oil (or other high smoke point oil)
  • 1 lb. Yukon gold potatoes
  • 34 large carrots
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 3 garlic cloves, minced or grated
  • 3 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 3 tablespoons cornstarch
  • ¼ cup water
  • Kosher salt
  • Black pepper
  • Parsley for garnish

Instructions

Sear the Pot Roast and Deglaze the Pan

Heat a large dutch oven to medium-high heat, and then add oil.

Season the roast on all sides with salt and pepper, and then sear each side for about 3-4 minutes, creating a brown crust.

Once the roast has seared, place it into your slow cooker.

With the dutch oven still on medium-high heat, pour the beef broth in and stir to remove any delicious brown bits from the bottom of the pan.

Turn the heat off and set aside.

Prep the Veggies

While the roast is searing, wash the carrots and potatoes. Peel the carrots and garlic. Set aside.

Add Everything to the Slow Cooker

To the pot roast in the slow cooker, add the potatoes, carrots, garlic, thyme, dried parsley, Worcestershire sauce, and soy sauce.

Season the vegetables with a bit more salt and pepper.

Next, pour the beef broth from the deglazed pan into your slow cooker and get everything nestled in.

Cook the pot roast until fork tender.

Create a Saucy Gravy

With about 30 minutes left of cooking time, mix 3 tablespoons of cornstarch with ¼ cup of water.

Pour this mixture into your slow cooker, and it will thicken the broth into a flavorful, thick sauce.

Garnish!

Top with parsley garnish, a generous drizzle of saucy gravy, and enjoy!

Tried this Recipe?

Let me know how you did on Twitter: @clan_kitchen