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
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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Novice cooker here!!! Currently have this slow cooking now, but the roast in not sitting in the sauce.. should it be?! HELLPPPP
I’ve been making this roast for years and it’s absolutely delicious! I serve it on top of brown rice or mashed potatoes . For the herbs I sprinkle in dried parsley and thyme instead. Sometimes I leave out the potatoes. No matter what though, every time it smells amazing all day and is so tender and tasty when ready for dinner! Are there any nutritional facts available? Like calories per serving?
So, so good. Used blade roast and seasoned with Montreal Steak Spice before browning, started it on high for an hour then backed off to low. Removed the roast and veg, made gravy from the sauce, returned the veg to the gravy and served the meat on a board so people could easily get the portion they preferred. Served with popovers. FANTASTIC! I’ll be watching for blade sales now
Any way I can substitute out the red wine?
Canola and soybean oil are inflammatory. Use olive oil, avocado, or coconut oil.
Even tallow would be better for the human body.
This!
If I only love 1.5 lbs should I cook it for half the time?
IF I’M USING A CHUCK ROAST CUT THAT IS JUST SHORT OF 5 LBS (4.72) what type of adjustments should I make regarding the larger roast.
This pot roast recipe was very good.
Can you recommend a leaner cut of beef for this recipe. If so, would there be any adjustments to the recipe instructions? Thank you.
I have used a rump roast with this recipe. This a wonderful recipe!
Great recipe definitely one I will add to my meal rotation. I forgot and left the food in the crock pot 9 hours instead of the original 8 hours. The roast beef was so tender it was falling apart as I was moving it to a storage bowl. The vegetables were not mushy and very tender. I love the recipes from this site.
I’ve made this recipe a bunch of times and it is always so good. Was wondering if I don’t have fresh thyme if I could used dried thyme instead. And also what would be a substitute for the wine?
I use balsamic vinegar
This is the best pot roast recipe I’ve ever made. Thank you! A few minor adjustments: after searing the roast, I put the onions (sliced thick), carrots, and celery in the pot to deglaze the pan a bit. After the fond released I added the garlic for about a minute and put all of it in the crockpot (I nixed the potatoes and made some homemade mashed potatoes while the gravy thickened.). I put it all in the refrigerator the night before, so the morning was easy – turn the crock pot on for 8 hours and go to work! So so so good!
I was looking for a recipe for pot roast when I came across this one. The recipe called for a slow cooker over 6 to 7 hours, I used an Instant Pot and used the high pressure mode for 75 minutes. The meal turned out absolutely scrumptious! Best pot roast that I have ever made. The hard part was trying to stop eating more so we would have some for next day!
Tom, did you brown the roast in the IP? Add veggies at the start?
This is my husband’s favorite meal…EXCELLENT pot roast!!
Super delicious! Definitely a keeper!
Excellent recipe. Just the right amount of wine and broth. I’ve made this 3 times now and it’s the perfect November/December comfort food.
I somehow forgot to add flour to the crock pot! It’s too late now, so can the flour be added to the liquid after it’s done cooking? Will this dramatically change the outcome of the roast?
There’s no instruction for flour in pot in this pot roast revipe
Excellent and easy. Thank you for posting the recipe. Meat is very tender as so are the veggies. Can’t wait to eat the rest.
Question : Can I sear the roast & assemble ingredients in the pot, store it in fridge overnight, & then cook the next day? Not sure how partly “cooked” meat would keep as such…any insights appreciated. Thanks!
Perfectly fine to do. I do it all the time.
Delicious as is! Great recipe 🙂 I have an idea for those wishing to add the fine to the pot: use the seat feature on your slow cooker (if it has one of course) and you won’t miss any flavor or browned bits! I also wanted to see if anyone has attempted this in a pressure cooker? Thoughts? Thanks!
I love this recipe. I made it originally just as listed. I love Pickapeppa sauce for soups, roasts and stews so I use that instead of Worcestershire sauce and tomato paste, but I sometimes add tomato paste also. I thicken the gravy with a roux instead of just flour. Recipe is perfect as it is written though.