Slow Cooker Pot Roast
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No-fuss, fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is perfection.
Featured Comment
So I’m not sure if you guys know this but Chicago has some amazing food.
Like really really really bomb food. And I’m not just talking about deep dish pizzas or Portillo’s chocolate cake shake. No, I’m talking about Italian beef sandwiches, Nutella pockets, and ice cream doughnut sandwiches just to name a few.
See, it’s all pretty amazing. But sometimes you just need a classic comfort food dish that brings you back home. Something mom used to make, and something you can enjoy on a Sunday night with friends and family.
And what better way to do that than with a classic pot roast? A pot roast that can cook all day long in your crockpot so all that’s left to do is picking up that bottle of wine to serve.
The pot roast comes out unbelievably fall-apart tender in the slow cooker with the most perfect gravy that you can make from the cooking juices. Not to mention, all the tender potatoes, carrots and celery that soak up all that flavor.
Oh, and I would totally serve this with the wine I just picked up and a slice of Portillo’s chocolate cake for dessert. Just a thought for all you Chicago locals!
WHAT TO SERVE WITH POT ROAST
Tools For This Recipe
6-qt slow cooker
Slow Cooker Pot Roast: Frequently Asked Questions
We recommend using chuck roast for the best results possible. Brisket or rump roast (bottom round roast) can also be used.
Additional beef broth can be used for red wine as a non-alcoholic substitute. Broth will be less acidic and more mild in flavor than red wine.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! Don’t have 7-8 hours to wait in the slow cooker? Here is our favorite pot roast recipe made in the oven.
Slow Cooker Pot Roast
Ingredients
- 3 pound boneless chuck roast, excess fat trimmed
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons canola oil
- 1 ½ cups beef broth
- ½ cup dry red wine
- ¼ cup all purpose flour
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 pounds Yukon gold potatoes
- 3 carrots, cut into 3-inch pieces
- 2 celery ribs, cut into 3-inch pieces
- 1 medium sweet onion, cut into 1-inch wedges
- 2 cloves garlic, minced
- 6 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
- Heat canola oil in a large skillet over medium high heat. Add beef and cook until evenly browned, about 3-4 minutes per side.
- In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside.
- Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef.
- Cover and cook on low heat for 7-8 hours, or until beef is fork-tender.
- Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil.
- Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste.
- Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.
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Yum!! Definitely use meat pan to mix your gravy sauce in. I always add a teaspoon of Dijon or champagne mustard to any type of roast for a little richer flavor if you have it on hand
Just served this for Christmas Eve dinner and it was superb!! Comfort food at it’s best. Perfect to come home to after a busy working day. Star of the show, according to my brother, were the carrots! I thought the gravy was divine. Will be adding this to rotation. Thanks for the great recipe!
I usually never leave reviews…but I had to after making this for dinner last night. Unbelieveably delicious. The only change I made was that I browned the tomato paste in the oil that I browned the roast in and than used the beef stock/red wine mix to deglave the pan. After a few bites my boyfriend stopped and looked at me and said that it was soooo good! I think I will be making this for Christmas Dinner, so easy and I can enjoy the day!
Will this recipe make lots of gravy? I know there are potatoes BUT I like gravy!
I made this last night and we had plenty of gravy! It was awesome!
As always, your recipe is amazing!!! So glad I tried it. I was totally over turkey and ham having just celebrated an isolated Thanksgiving. This was perfect for a Saturday dinner.
all good but why would you ever use Canola Oil? It’s a man made product and not good for you. Have you ever seen a Canola tree??
Not sure if you’re trolling or just ignorant.
https://en.wikipedia.org/wiki/Canola_oil
“According to the Canola Council of Canada, an industry association, the official definition of canola is “Seeds of the genus Brassica” Canola oil is considered safe for human consumption, and has a relatively low amount of saturated fat, a substantial amount of monounsaturated fat, with roughly a 2:1 mono- to poly-unsaturated fats ratio.
In 2006, canola oil was given a qualified health claim by the United States Food and Drug Administration for lowering the risk of coronary heart disease, resulting from its significant content of unsaturated fats.
A 2014 review of health effects from consuming plant oils rich in alpha-linolenic acid, including canola, stated that there was moderate benefit for lower risk of cardiovascular diseases, bone fractures, and type-2 diabetes.
If you don’t think that it comes from a plant then just look up images of canola fields.
I love how simple yet amazing your slow cooker recipes are. I’m staying with my father who has diabetes trying to help him eat healthier to improve his health. He’s a much better cook than I am but he wants to fry absolutely everything. You’re slow cooker recipes even impress him, and we’re finally getting his sugar under control. Thank you so much for simplifying a very complicated issue.
I just have to say that we must be careful to use Wikipedia as a good source of info. Canola Oil is a very poor choice for an oil. https://livelovefruit.com/8-health-dangers-of-canola-oil/
But this is a great recipe! Thank you.
So use something else for high heat and move on!
Wow someone doesn’t like criticism lol
Delicious! I made one change, I have a ton of tomatoes leftover from my garden, so I diced one versus using tomato paste. Everyone in the family loved it!
My girlfriend loved it the best roast recipe she has eaten so far! Hey what do you think about keto?
Oh my goodness! Followed this exactly and it’s the best roast I’ve ever made! I was worried the veggies would be mushy but they were not, just perfect and wonderfully flavorful. Thank you for sharing!!
Excellent recipe! Made this recently on a cold, rainy day and it was perfect. I cooked the tomato paste slightly in the saute pan after removing the meat and as others have suggested, I deglazed the saute pan with some of the broth mixture. Cooking the tomato paste slightly removes some of the ‘tomato’ taste from the sauce and deepens the flavor. This recipe is a keeper.
Can you cook this on high for less time?
Absolutely the best Pot Roast recipe I have found. I followed the recipe exactly and it turned out perfectly. Amazingly tender and so flavorful.
This is the absolute best pot roast I’ve ever had. I am glad to replace our family recipe using packaged onion soup mix with wine and fresh herbs. Thank you for this recipe! It is damn delicious!
I’m new to the slow cooker and I’m hoping you can help. I’d love to try this, but my roast is 1.5 lbs. Is there any way to change the timing to make that work? Thank you!!
Just google the time suggested to cook the size your roast is.
Delicious, I didn’t have tomato paste so I just used ketchup, hope that wasn’t a cardinal sin. I used dried thyme and a dried bay leaf. This is a great recipe, my husband loves it! I’ve tried many pot roast recipes… MANY, this will be my one and only!
The name damn delicious is very appropriate. Pot roast came out tender & flavorful Gravy was perfect I will definitely make this again.
I have never found a great slow cooker pot roast recipe until this one. Very tasty even with the smaller amount of salt that I added. Everyone in the family enjoyed it and we have leftovers for lunch tomorrow.
I make this exactly to the recipe with one exception – on the recommendation of some Jewish friends, I substitute one cup of Manishevitz wine -any sweet Kosher wine will do. It somehow breaks down the fibers in the meat making it the most tender we have ever had. Today is the fourth time I’ve made it since discovering your website.
That looks delicious! Gonna try it this weekend (but might be hard to get my hands on some ingredients).
Delicious. Thank for the simple recipe. It came so tender and delicious.