Slow Cooker Pot Roast Recipe – Fall-off-the-bone, incredibly flavorful chuck roast and vegetables smothered in gravy provide a super easy family meal! And your slow cooker makes it hands-off for the win.
I can’t imagine life without my mighty wonder, the slow cooker. Whether cooking up vibrant foods of summer or preparing a comforting stew to take off that winter chill, my crock pot does a fantastic job. My slow-cooker beef stew is a classic example of a complete meal.
One of the reasons I love slow cooker recipes is you can dump everything in a crock pot, cook it slow and low for hours, and dinner is ready by the time you get home. Perfect for busy weeknights! You don’t have to be a seasoned home cook to whip up a showstopping dinner using a slow cooker. It’s a failproof cooking method even for beginners.
Since the roast is covered well throughout, you end up with tons of delicious sauce, even though you only need enough liquid to submerge the meat partially. The beef releases its juices, resulting in more gravy.
The gravy-like sauce will knock your socks off as it penetrates deep into the meat and veggies. You’ll be licking your plate clean with this slow cooker pot roast gravy. That, I can guarantee!
Content…How Long to Cook It |
How Long to Cook a Slow Cooker Pot Roast
A pot roast usually starts by browning the beef and then slow-cooking it in broth for hours. Browning creates a lovely crust. When you deglaze the pan and transfer the liquid gold to the slow cooker, you’ll also get a more flavorful gravy.
I prefer cooking it slow and low for maximum tenderness and flavor. So it usually takes 7-8 hours, but you can speed it up on high and cook it for 3½-4 hours for fall-off-the-fork tender pot roast!
Recipe Ingredients
- Roast – Beef chuck roast is ideal for this recipe since the marbling makes it tender and flavor-packed. You can also use other cuts of meat that benefit from slow cooking, like brisket, shank (think osso bucco), and oxtail.
- Seasonings – Onion, garlic, and celery create a mouthwatering flavor base. Bay leaf and thyme deliver earthy, minty flavor notes. Cajun Creole seasoning provides bold flavor with a touch of heat.
- Tomato Paste thickens the sauce and adds delicious umami.
- Broth – The beef broth is a flavor powerhouse that tenderizes the beef and creates a flavorful gravy. You can use canned broth or homemade beef broth.
- Vegetables – Potatoes and carrots are classic pot roast veggies! Yukon Gold potatoes are an excellent choice because they don’t fall apart easily when cooked. But you can also use Russet or red potatoes. For baby carrots, rinse and add with the potatoes.
- Gravy – Butter, flour, and the cooking liquid from the roast create a smooth, silky gravy.
How to Make a Slow Cooker Pot Roast
Pot Roast
- Prepare – Trim the roast or any visible fat, rinse, and pat dry with paper towels.
- Season – Generously salt and pepper the roast, rubbing the salt into as many cracks and crevasses as possible. Then season it with Cajun Creole seasoning. Set aside.
- Sear – Heat about a tablespoon of oil in a skillet on medium heat, then place the roast in the skillet. Sear it on both sides until brown (3-4 minutes on each side). Transfer the roast to the insert of a slow cooker. (I used a 6-quart slow cooker.) (Photo 1)
- Seasonings – Add the bay leaves, onions, garlic, celery, and thyme to the skillet. Stir until fragrant or 2-3 minutes. (Photo 2)
- Deglaze – Add tomato paste and beef broth, scraping all sides to deglaze the skillet. Bring it to a boil, turn off the stove, and pour the mixture into the slow cooker. (Photos 3-5)
- Vegetables – Toss the carrots and potatoes into the slow cooker and salt to preference. (Remember, you can always add more.) (Photo 6)
- Slow Cook – Cover and slow cook on high for about 3½-4 hours or low for 7-8 hours. You can start checking for doneness after 3½ hours on high or 7 hours on low until the roast is tender.
Pot Roast Gravy
- Strain – Remove the roast from the slow cooker and let it rest for 10 minutes. Skim visible fat from the surface of the roasting liquid with a spoon. Discard the bay leaf and thyme stems. Strain out the vegetables, reserving the broth.
- Roux – Melt the butter in a saucepan or skillet over medium-high heat. Gently whisk the flour in to make a roux, stirring for 2-3 minutes to remove the raw flour taste.
- Whisk -Gradually add a ¼ cup or more liquid while whisking. Continue whisking as the mixture thickens into a smooth sauce.
- Gravy – Add the remaining liquid, adjusting the thickness to personal preference. (Remember, gravy thickens as it cools.) Season with salt and pepper.
- Serve – Slice the pot roast and serve it with the vegetables and gravy. Enjoy!
Ingredient Swaps
- Veggie add-ins. Customize the vegetables by adding parsnips, sweet potatoes, turnips, or mushrooms according to your palate. Avoid adding asparagus and peppers until almost the end so they don’t become mush.
- Umami boost. Add a couple tablespoons of balsamic vinegar, Worcestershire sauce, or soy sauce for additional depth of flavor.
- Broth swap. Replace half the beef broth with a dry red wine. Cabernet sauvignon or Merlot complement pot roast nicely.
- Lower-carb. For a lower-carb meal, swap the potatoes with cauliflower. Cauliflower cooks quicker than potatoes, so add it after the halfway point.
- Roast beef sandwich. Gently shred the roast with two forks instead of slicing it. Leftover shredded pot roast is perfect for sandwiches, rice bowls, or taco filling!
- Venison. Replace the beef roast with deer chuck roast, and proceed as usual.
- Gluten-free. Stir a cornstarch thickener (3 tablespoons cornstarch and 3 tablespoons cold water) directly into the crock pot during the last hour of cooking for a gluten-free, stress-free gravy.
Recipe Notes
- Searing beef (or any meat) creates a crusty exterior (Maillard reaction) for a more flavorful broth. However, you can put all the ingredients directly into the crockpot, and it will still be good.
- Generously rub the entire roast with salt for a juicy and well-seasoned meal.
- No slow cooker? You can oven-braise this pot roast in a Dutch oven on low for 3-4 hours. Watch the liquid level, adding more broth as needed.
- Cut the veggies into large chunks so they keep their shape. Smaller chunks cook and fall apart faster.
Make-Ahead and Storage Instructions
Slow cooker pot roast is a great make-ahead dish since it’s easy to store and tastes even better the next day! Make it up to 3 days before serving it and refrigerate it in an airtight container.
You can also freeze this versatile dish for up to 4 months in a freezer-safe container and thaw it in the refrigerator overnight. Reheat in the oven at 325℉ (160℃) until heated through or on the stovetop for 15-20 minutes.
What to Serve With Slow Cooker Pot Roast
Pair slow cooker pot roast with garlic mashed potatoes and homemade breadsticks to soak up every drop of the rich and flavorful gravy. Add a tossed salad or wedge salad for color and crunch.
More Hearty Slow Cooker Recipes to Try
This blog post was originally published in January 2018 and has been updated with additional tips and beautiful photos
Slow Cooker Pot Roast
Ingredients
Pot Roast
- 3-4 pounds (1.5-2kg) chuck roast
- 1 tablespoon (15ml) canola oil
- 2 teaspoon (4g) Creole seasoning
- salt to taste
- 2 bay leaves
- 1 large onion, chopped
- 1 tablespoon (3g) minced garlic
- 1 stalk celery, chopped
- 2 sprigs thyme, more as desired
- 1 tablespoon (14g) tomato paste
- 1¼ cups (300ml) beef broth
- 1 pound (450g) carrots, peeled and cut into chunks
- 1-1½ pounds (450-680g) potatoes, peeled and cut into chunks
Pot Roast Gravy
- 3-4 tablespoons (42-56g) butter
- 3-4 tablespoons (40-50g) flour
- salt and pepper to taste
Instructions
- Trim the roast or any visible fat, rinse, and pat dry with paper towels.
- Generously salt and pepper the roast, rubbing the salt into as many cracks and crevasses as possible. Then season it with Cajun Creole seasoning. Set aside.
- Heat a tablespoon of oil in a skillet over medium heat, place the roast in the skillet, and sear it on both sides until brown (3-4 minutes on each side).
- Transfer the roast to the insert of a slow cooker. (I used a 6-quart slow cooker.)
- Add the bay leaves, onions, garlic, celery, and thyme to the skillet. Stir until fragrant or 2-3 minutes.
- Then, add tomato paste and beef broth, scraping all sides to deglaze the skillet. Bring to a boil, turn off the heat, and pour the mixture into your slow cooker.
- Toss the carrots and potatoes into the slow cooker and salt to preference. (Remember, you can always add more.)
- Cover and slow cook on high for about 3½-4 hours or low for 7-8 hours. You can start checking for doneness after 3½ hours on high or 7 hours on low until the roast is tender.
Pot Roast Gravy
- Remove your roast from the crock pot and let it rest for 10 minutes. Skim visible fat from the surface of the roasting liquid with a spoon. Discard the bay leaf and thyme stems. Strain out the vegetables, reserving the broth.
- Melt the butter in a skillet or saucepan over medium-high heat.
- Then gently whisk the flour in to make a roux, stirring for 2-3 minutes to remove the raw flour taste.
- Gradually add a ¼ cup or more broth from the crockpot while whisking until the mixture thickens into a smooth sauce.
- Then, add the remaining broth, adjusting the thickness to personal preference. Season with salt and pepper. (Remember, gravy thickens as it cools.)
Tips & Notes:
- Searing beef (or any meat) creates a crusty exterior (Maillard reaction) for a more flavorful broth. However, you can put all the ingredients directly into the crockpot, and it will still be good.
- Generously rub the entire roast with salt for a juicy and well-seasoned meal.
- No slow cooker? You can oven-braise this pot roast in a Dutch oven on low for 3-4 hours. Watch the liquid level, adding more broth as needed.
- Cut the veggies into large chunks so they keep their shape. Smaller chunks cook and fall apart faster.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Jess Page says
Made this and used the Cajun creole seasoning, it was SOOOO GOOD!!! We’ll definitely be making this again!!
Imma says
Wonderful! Thank you so much for the feedback Jess :)!
Michelle Cothran says
Hello. Making this for Christmas dinner. What is an alternative to the Creole Spice?
Imma says
Hi Michelle. You can make your own Creole seasoning (https://www.africanbites.com/creole-seasoning/) or you can replace it with Italian seasoning, taco seasoning, or curry powder if you prefer a flavor twist.
Michelle Cothran says
Hello. Making this for Christmas dinner. What is an alternative to the Creole Spice?
Michelle in Maine
Imma says
Hi Michelle. You can make your own Creole seasoning (https://www.africanbites.com/creole-seasoning/) or you can replace it with Italian seasoning, taco seasoning, or curry powder if you prefer a flavor twist.
Josh says
I added red wine too!!! A bit off topic but red wine is awesome with leg of lamb….delicious!!!!
ImmaculateBites says
Great! Thanks for sharing .
Cave says
Hello and GOD. Bless,
I’m a fair cook but, not much on crock pots is there a web link for more recipes ?
I am preparing this one as I type for supper tonight . fingers crossed .
ImmaculateBites says
Hi Cave! Follow this link for other delicious crockpot recipes https://www.africanbites.com/?s=slow+cooker
Do let me know how this slow cooker pot roast works out for you :)!
Tom Eggebeen says
Terrific recipe, basic and delicious … I added a wee bit of red wine, sliced portobello mushrooms, and a sprig of fresh rosemary … I used dried thyme … the Creole seasoning has a bit too much bite for my spouse, but she liked it anyway. Will use this again.
Pennie says
This was fabulous! So much flavor, even if I forgot a couple ingredients. Thank you so much!
imma africanbites says
You’re welcome, Pennie. Thank you for trying it out.
Rosa Wright says
I tried this last night… wow. wow. wow. It really was super. My husband and sons loved it as well. And today it tasted even better for lunch :-)) Thank you Imma for sharing this recipe. I have been glancing through your website and am finding so many recipes I will like to try as well.
Sincere thanks,
Rosa
ImmaculateBites says
Hi Rosa,
So happy to hear this . Hope all the recipes you try out work as well. Thanks for taking time out to share this with us.
Happy Cooking!!!
Berni says
Oh my lord was this delicious! Added a splash of red wine, otherwise made as is. It’s a keeper for sure!!!
imma africanbites says
Thanks for sharing that tip. Glad you enjoyed it.
Jackie says
Hi
Can you help me out with the gravy measurements. how much butter and flour to use to make gravy. Thanks
ImmaculateBites says
Absolutely, I have updated recipe to include measurements. Remember the potatoes helps thicken up the gravy . So you might have to add more beef stock , if it’s too thick.
CES says
A good rule of thumb is equal parts of butter (or you can use any fat like coconut oil or grease) to flour. So, one tablespoon of each to a cup of whatever liquid you are using.
ImmaculateBites says
Thanks for sharing!!!
Karly says
I love my crock pot too! Love how easy weeknight meals can be! Thanks for the great tips!
ImmaculateBites says
Hi Karly! Glad to hear it’s helpful.
Urban @ urbanskitchen.com says
I did end up making this dish inspired by your recipe with my own take on it, just adding a few other ingredients as well Red wine for stock. Added some Chopped Fennel & Pumpkin Squash i already had on hand. After searing on stove I did it in the oven in my stoneware (meat couldn’t properly fit in my Dutch pot) dish for about 3.5 – 4 hrs on low oven roast heat. It turned out quite well in the end and had leftovers for about 3-4 days which is usually fine as it saved some days cooking. It was my first time cooking a Chuck Roast. I’m very sure to make it again as well won’t be as surprised at the cost of 3+ lbs of Chuck Roast. But it’s damn tasty when cooked ! Keep inspiring!
ImmaculateBites says
Awesome! Thanks for the feedback Urban.
Melissa says
I made this yesterday and it was flavorful, succulent, tender PERFECTION!!!!
ImmaculateBites says
YES! YES! and YES! Thank you so much!
ImmaculateBites says
I think red wine would be a great addition here Urban! And yes this would be work as well in a Dutch oven. Thanks for stopping by!
Tink says
Making this right now and the smell from the kitchen is mouth watering! It’s been cooking on low for about 3 1/2 hours or so and still has many more to go, but we can’t wait to eat it!
imma africanbites says
Yaay! I hope you enjoyed this one!
Urban @ urbanskitchen.com says
That looks sooo delicious . Menu planning just never quite works for me, as I like to change up what I want to eat and seeing something delicious always inspire me to change what’s for Dinner. think I’ll make that tomorrow night because I know besides the Chuck Roast, I have everything else there and more to make that on hand as well have some Pumpkin I can use up that goes well with that too just throwing that all in.
Not much a slow cooker kind of guy, so it’ll go in my Dutch oven pot and slow simmer in my oven on low heat. I’ll add my personal touch to it by simmering it in some red wine (Touch of French) I currently already have opened unfinished for the Stock. Luv the recipe inspiration. Thanks Imma!