Perfect Slow Cooker Pot Roast

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 05/27/19
Slow cooker pot roast

The Spruce 
  • Total: 5 hrs 20 mins
  • Prep: 20 mins
  • Cook: 5 hrs
  • Yield: 1 Roast (6 to 8 Servings)
Nutritional Guidelines (per serving)
184 Calories
6g Fat
26g Carbs
5g Protein
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Nutrition Facts
Servings: 1 Roast (6 to 8 Servings)
Amount per serving
Calories 184
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 3%
Cholesterol 3mg 1%
Sodium 243mg 11%
Total Carbohydrate 26g 10%
Dietary Fiber 3g 11%
Protein 5g
Calcium 63mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tender pot roast will quickly become a household favorite. It's cooked in the slow cooker and comes out tender and delicious every time. It's perfect for a home cooked meal on a busy night.

The roast is seasoned with garlic, thyme, and rosemary and the red wine and beef broth keep it nice and juicy.

Conveniently, you can even cook potatoes alongside the roast, so it's a one-pot dish. Skip them or cook them separately if you prefer. The recipe includes a very simple gravy that you might consider adding as well.

The best part? If you choose the cut carefully, the chuck roast is an economical meal. You get the joy of saving money while feeding your family delicious food. How can you pass that up?

Ingredients

  • 1 (3- to 4-pound) beef chuck pot roast (boneless)*
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 3 tablespoons vegetable oil or olive oil (​divided)
  • 2 large onions (peeled and quartered)
  • 4 medium carrots (cut into 3-inch pieces, halved lengthwise)
  • 1 1/2 pounds small round white or red potatoes (or use larger potatoes, peeled and cut into 2-inch chunks)
  • 2 cloves garlic (minced)
  • 1/2 cup dry red wine
  • 2 cups beef broth
  • 1/2 teaspoon dried leaf thyme
  • 2 sprigs fresh rosemary
  • For the Gravy (Optional):
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Steps to Make It

Note: while there are multiple steps to this recipe, don't be intimidated. This perfect pot roast is broken down into workable categories to help you better plan for cooking.

How to Cook the Roast

  1. Gather ingredients.

  2. Sprinkle the beef chuck roast all over with salt and freshly ground black pepper.

    Season beef before cooking.
     The Spruce

  3. Heat 2 tablespoons of vegetable oil or olive oil over medium-high heat in a large, heavy Dutch oven or large, deep saute pan. Add the onions to the pan. Cook, stirring until the onions are lightly browned. 

    Onions cooking down in pan.
     The Spruce

  4. Add the carrots and cook, stirring for 2 minutes longer. Remove the carrots and onions to the slow cooker insert. 

    Carrots and onions cooking in pan.
     The Spruce

  5. Add the remaining 1 tablespoon of oil to the skillet and sear the roast. Turn it to brown all sides, about 6 to 8 minutes total. Remove the roast and place it on the onions and carrots. Arrange the potatoes around the roast.

    Browning the beef before roasting.
     The Spruce

  6. Add the garlic to the skillet and cook, stirring for 1 minute. Add the red wine and bring to a boil. Cook, stirring to scrape up browned bits until the wine is reduced by about one-third.

    Garlic and red wine cooking down in a pan.
     The Spruce

  7. Add the beef broth to the pan and bring to a simmer.

    Adding beef broth to a hot pan.
     The Spruce

  8. Pour the mixture over the beef and vegetables in the slow cooker.

    Beef roast ingredients in the slow cooker.
     The Spruce

  9. Cover and cook on low for 7 to 9 hours, or on high for 3 1/2 to 5 hours. The roast should be very tender. Remove the roast and vegetables to a platter and keep warm for serving. Make gravy with the liquids, if desired.

How to Make the Gravy

  1. Strain and pour the meat juices into a saucepan (use a gravy separator to eliminate excess fats). Bring to a boil. Simmer for about 5 minutes, until slightly reduced and flavorful.

    Beef juices for gravy.
     The Spruce

  2. Combine 2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir until smooth and well blended. 

    Corn starch and water for gravy.
     The Spruce

  3. Stir the cornstarch mixture into the juices and cook, stirring until thickened. Serve the sliced meat with the gravy and enjoy!

Tip

Cuts from the chuck are not only tender and delicious after long, slow cooking, they're also economical. Here are some of the best cuts for a pot roast:

  • 7-Bone Roast
  • Chuck Roast Center Cut
  • Chuck Arm
  • Shoulder Roast
  • Cross Rib Roast
  • Blade Roast
  • Bottom Round
  • Beef Brisket
  • Rump Roast