The Perfect Pot Roast Recipe for the Slow Cooker

Name: Perfect Slow Cooker Pot Roast
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 8
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

Prep: 20 mins

Cook: 5 hrs

Total: 5 hrs 20 mins

Servings: 6 to 8 servings

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Nutrition Facts (per serving)
859	Calories
49g	Fat
26g	Carbs
72g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	859
% Daily Value*
Total Fat 49g	63%
Saturated Fat 18g	89%
Cholesterol 272mg	91%
Sodium 561mg	24%
Total Carbohydrate 26g	10%
Dietary Fiber 3g	12%
Total Sugars 4g
Protein 72g
Vitamin C 11mg	56%
Calcium 77mg	6%
Iron 7mg	40%
Potassium 1184mg	25%
*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. Enjoy this slow cooker meal as is, or serve with a side of green beans and some crusty rolls.

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?

1 (3- to 4-pound) boneless beef chuck pot roast
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tablespoons vegetable oil, or olive oil, divided
2 large onions, 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 thyme
2 sprigs fresh rosemary

For the Gravy (Optional):

2 tablespoons cornstarch
1/4 cup cold water

Cook the Roast

Gather ingredients.

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

The Spruce
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.

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

The Spruce
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.

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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.

The Spruce
Add the beef broth and thyme to the pan and bring to a simmer.

The Spruce
Pour the mixture over the beef and vegetables in the slow cooker. Place the sprigs of rosemary on top of roast.

The Spruce
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.

Make the Gravy

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.

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

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

Recipe Variation

Yukon Gold or Russet potatoes will work for this recipe also. Cut them in even-sized chunks so they will cook evenly.

What Are the Best Cuts For a Pot Roast?

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: