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.
Video
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It was amazing. Followed the recipe to a T and was not disappointed
Im so happy I tried this recipe. My slow cooker pot roast turned out AMAZING!! It filled the house with the most amazing smell too. Thank you. Also, I just have to say, “Damn delicious” is literally the BEST recipe and weight loss community anywhere on the internet. I always find cool new stuff to try everyday and am so grateful I found KetoCustomPlan. This was truly a game changer for me. It created a custom keto meal-plan tailored around what I already like to eat that worked FAST!! I not only lost weight quickly but kept it off for good! I hope this helps some others.
Emily, are you reviewing the recipe, or spamming and promoting the keto custom program???
Excellent recipe! I deglazed the browning pan with some extra red wine and added that to the crock pot as well! Easy recipe just have to wait till it cooks. Recommend this for flavor and ease of prep!
Excellent!! I used broth instead of wine!, lots of carrots, no celery, lots of garlic and a can of fire roasted petite tomatoes! Cooked it on low, done in 7 hours!! Used rosemary, out of thyme!! (Not a pun)
I don’t think I could find all the ingredients you listed in the recipe. But my wife said she already keep this in her bucket list.
Pot roast perfection. I prefer less fatty cuts of meat and it was richly delicious in every bite. I also prefer less of a tomato base so I cut back on the paste but did include some which added to the flavor profile of the amazing gravy. Highly recommend!
looks delicious . my husband and i are preparing this roast recipe as we speak!
While sheltering in place, I wanted real comfort food and this was it! Damn delicious for sure! After it was done, I did pull off the broth and after removing most of the oil (my roast was HUGELY FAT), I used the broth and some extra flour to make the gravy. I can pretty much grab a recipe from your website and love it.
I made this recipe pretty much to the word, except I didn’t have wine (drank it all day before unfortunately) so I added more beef broth. Maybe that was the reason the gravy didn’t thicken. It smells delicious and it shredded nicely after cooking for 7.5 hours. Have to wait for hubby to get home now, excited to see how it tastes! I am concerned about the tomato paste comment because mine isn’t as brown, but we’ll see! Thanks for an easy-to-follow recipe!
I made the slow cooker roast beef very delicious.
I love cooking. I will be using some of your recipes. Thank you for sharing.
Best ever! As noted by others left out celery..halfed the tomato paste. No kidding..best.
great recipe!
Added ‘shrooms and deleted the potatoes (we had ’em last night)
Set up to cook @ 9:15 –> done to perfection by 5:30
Loved it all, gravy worked great right out of pan.
Thanks and stay safe!
Worked like a dream! Family favorite. Thank you.
We have made this a couple times and have it dialed in to suit our taste.
First I agree with the other reviewers: cut the tomato paste in half.
We subbed out celery for mushrooms for obvious reasons.
Also we deglaze the pan we cook the meat in with a little wine and into the pot it goes.
We have found the gravy to be thick enough straight out of the pot, but we are into mashing up the potatoes or swabbing up the gravy with bread.
The one problem with this recipe is you have to open a bottle of red wine at 8AM. This is s problem because I have to have a glass! Does this mean I’m a problem drinker?
Does this mean I’m a problem drinker? Not if you’re French (like I am).
Great additions to the recipe. Thank you! I deglazed and it was ridiculously hard not to get a glass out for the open bottle of wine!
Planning to make pot roast next week while my sister in law is staying with us. I’m torn between this recipe and your instant pot version… which one should I try out?
This one!! You don’t need speed today, but need kthe house smelling great.
Learned that the InstaPot slow cooker does not cook like a real slow cooker 🙁 Cooked the recipe 8+ hours in the IP but even the veggies weren’t done. So, day 2, placed meat in the bottom of the real crock, poured the veggies and sauce in on top. Cooked it on high for 4 hours. So, so good! Will definitely make this again. Thank you!
Wow, this looks soo good! I love that you have both red wine and Worcestershire sauce in there. I’m going to save this recipe for the next time I make a roast. Thanks so much for posting!
We enjoyed this recipe. I omitted the bay leaf and celery because we don’t like them, but otherwise made the recipe as written. The meat ended up overcooked and dry, but I forgot to check the poundage before I set it to cook so that was probably my fault since I think it may have been a little small. Next time I’ll watch it better and/or use a meat thermometer. The sauce helped with the dryness and it was delicious! The potatoes were cooked perfectly and the carrots seemed to absorb the thyme flavor the most, which I thought was funny but didn’t mind because I LOVE thyme.
All in all, we’ll definitely be using this recipe in the future.
Great recipe, easy to prepare and follow. I had a 2.5lb cut, seared it first on the stove and then nestled it in the vegetables and gravy in the Crock-Pot. Cooked on high for about an hour and then low for about 5 hours and it was done. My husband, who doesn’t really like roast but agreed I could make it, actually said it was tasty and satisfying. Our one beef (sorry) was that the gravy had a pronounced tomato flavor, and bordered on BBQ sauce flavor. Next time I will reduce or leave out the tomato paste to make a more traditional-tasting brown gravy. Thanks for a great, easy to prepare recipe!
Try using canned diced tomatoes or diced fresh instead of tomato paste. I use both canned and fresh. If cooked several hours, the tomatoes will break down and it will add richness and nutrition to the drippings without the “BBQ” taste. You can get canned diced tomatoes in regular flavor and with additional seasonings (like roasted garlic). I usually use the regular. low salt variety.
Did I read that right? Your husband ‘said you could make it?’ I had to have read that wrong. Show husband where the kitchen is where he doesn’t need permission to cook whatever he likes for the family.
I highly doubt she meant she had to get his permission. I took it that she was being considerate of him not caring for roast.
It was great. One thing I did was at the end. I did not strain the juices. I put them in my Vitamix and blended it until it was to the thickness I wanted. Absolutely delicious!!!!