There’s a special kind of magic that happens when a simple cut of beef and humble vegetables spend the day together in a slow cooker.

You come home to a house that smells like a warm hug, and a meal that’s waiting to fall apart at the touch of a fork.

Why This Recipe is a Weeknight Hero

Let’s be real, some days you just don’t have the energy to stand over a stove.

This pot roast gets that, and it practically cooks itself while you’re out living your life.

Ingredients Needed for the Recipe

• Beef Chuck Roast (3 ½ pounds): This is the star of the show, a well-marbled cut that becomes incredibly tender and flavorful during the long, slow cook.
• Avocado Oil (2 tablespoons): Used for searing the meat, it has a high smoke point which helps you achieve a perfect, dark crust without burning.
• Salt & Black Pepper: These essential seasonings form a simple crust on the beef, enhancing its natural, rich flavor.
• Garlic (4 cloves) & Yellow Onion (1): They create the aromatic foundation of the dish, melting into the broth and making everything smell amazing.
• Carrots (4) & Celery (3 stalks): These classic vegetables add sweetness and a subtle earthy depth, becoming soft and succulent as they cook.
• Baby Potatoes (1 ½ pounds): They soak up all the delicious juices from the roast and become wonderfully tender, making the meal complete.
• Low-Sodium Beef Broth (2 cups): This forms the base of your cooking liquid, ensuring the meat and veggies braise in a savory, seasoned environment.
• Red Wine (1 cup): A dry red wine introduces a layer of complex, robust flavor that cuts through the richness of the beef.
• Fresh Rosemary, Thyme, & Bay Leaves: This herb trio is the secret weapon, infusing the entire dish with a warm, fragrant, and cozy essence.

The Simple Science of Low and Slow Cooking

That tough chuck roast is full of connective tissue, which sounds unappealing but is actually a gift.

Given enough gentle heat and time, that tissue breaks down into soft, unctuous gelatin, basting the meat from the inside out.

How to make Slow Cooker Pot Roast?

Save

Step 1- Sear the Beef

Pat your chuck roast completely dry with paper towels—this is the secret to a good sear.

Generously season it all over with salt and pepper, then sear it in hot oil until a deep brown crust forms on both sides; this single step builds a foundation of flavor you simply can’t skip.

Step 2- Assemble the Slow Cooker

Place the beautifully seared roast right into the slow cooker.

I like to scatter all the chopped vegetables and herbs on top of the meat, which helps prevent them from getting too mushy on the bottom.

Step 3- Add the Liquids and Cook

Pour the beef broth and red wine over everything, cover it, and let the appliance work its magic.

The low setting for 8-9 hours is my go-to for ultimate tenderness, but the high setting for 5-6 hours will still give you a fantastic dinner if you’re short on time.

Step 4- Thicken the Gravy (Optional)

If you prefer a thicker, gravy-like sauce, this is your moment.

Simply whisk a couple tablespoons of cornstarch with a few tablespoons of cold water, then stir this slurry back into the slow cooker juices until they thicken beautifully.

Step 5- Shred and Serve

Carefully remove the large roast onto a cutting board; it will be so tender it might try to fall apart on you.

You can shred it with two forks or slice it, then return it to the pot to soak up all that incredible juice before serving.

Ingredient Swaps and Substitutions

• No red wine? Just replace it with an additional cup of beef broth, or even a splash of balsamic vinegar for a similar depth of flavor.
• You can use large Yukon Gold or red potatoes cut into big chunks instead of baby potatoes; the goal is hearty, sturdy pieces.
• Don’t have fresh herbs? A teaspoon each of dried rosemary and thyme will work in a pinch, though the fresh ones truly shine.

Tips

• Resist the urge to open the lid during cooking! Each peek releases valuable heat and steam, potentially adding to your total cook time.
• For the best texture, cut your carrots and potatoes into large, uniform chunks—they’ll hold their shape much better over the long cook.
• Let the roast rest for about 10-15 minutes after you take it out; this allows the juices to redistribute throughout the meat, making every bite moist.

Creative Ways to Enjoy Your Leftovers

Leftover pot roast is a blessing, not a burden.

Shred the remaining meat and pile it into warm tortillas for incredible tacos, or layer it on a crusty roll with provolone cheese for a mind-blowing sandwich.

Storing and Reheating Your Masterpiece

Once cooled, store the pot roast in an airtight container in the refrigerator for up to four days.

The flavors meld and deepen, making the leftovers arguably even better than the first serving.

Save

Print Recipe

Crockpot Pot Roast Recipe

Author: Elly Cooking Method: Slow Cooking Cuisine: American Courses: Main Course

Difficulty: easy Prep Time 20 mins Cook Time 540 mins Rest Time 10 mins Total Time 9 hrs 30 mins

Servings: 6 Estimated Cost: $ 25 Calories: 598

Best Season: Fall, Winter

Description

This classic pot roast is my favorite home-cooked meal made with tender chuck roast and hearty vegetables simmered in a flavorful beef broth. The best part is that it comes together easily in a slow cooker or Crockpot! Perfect for weeknights or holiday feasts like Thanksgiving and Christmas, this one-pot wonder delivers fall-apart tender beef and soul-warming comfort in every bite.

ingredients

Servings

Main Ingredients

• 2 tablespoons avocado oil (or olive oil)
• 3.5 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 4 cloves garlic (thinly sliced)
• 1 yellow onion (cut into large chunks)
• 4 carrots (peeled and cut into 1-inch pieces)
• 3 stalks celery (cut into 1-inch pieces)
• 1.5 pounds baby potatoes (white or Yukon gold) (quartered)
• 2 cups low-sodium beef broth
• 1 cup red wine (such as Pinot Noir or Cabernet; substitute with broth if avoiding alcohol)
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

Optional to Thicken Gravy

• 2 tablespoons cornstarch or arrowroot powder
• 3 tablespoons water (for slurry)

Instructions

1. Sear the beef

   In a large cast iron skillet, heat the oil over medium-high heat. Season both sides of the chuck roast with salt and pepper. Sear for 4–5 minutes per side until a deep brown crust forms. Transfer to a 6–7 quart slow cooker.
   Mark as complete

2. Add to slow cooker

   Place garlic, onion, carrots, celery, potatoes, rosemary, thyme, and bay leaves into the slow cooker around the roast. Pour beef broth and red wine over everything. Cover and cook on low for 8–9 hours or on high for 5–6 hours.
   Mark as complete

3. Remove and shred

   Remove and discard herb sprigs and bay leaves. Take out the roast and shred or slice as desired.
   Mark as complete

4. Thicken broth (optional)

   In a small bowl, mix cornstarch (or arrowroot) with water to form a slurry. Stir into the slow cooker and let sit for 15–20 minutes until gravy thickens.
   Mark as complete

5. Serve

   Return shredded meat to the slow cooker or arrange meat and vegetables on a platter. Spoon gravy over the top or serve on the side.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1 serving

---

Amount Per Serving

Calories 598kcal

% Daily Value *

Total Fat 30g47%

Saturated Fat 11g56%

Cholesterol 165mg56%

Sodium 980mg41%

Potassium 1650mg48%

Total Carbohydrate 28g10%

Dietary Fiber 4g16%

Sugars 6g

Protein 48g96%

---

Calcium 80 mg

Iron 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead: This dish tastes even better the next day! Store in the fridge for up to 5 days or freeze for 3 months.
• Serving ideas: Pair with mashed potatoes, sautéed greens, or roasted Brussels sprouts. Leftovers are great in sandwiches or over rice bowls.
• Wine tip: Use a dry red like Pinot Noir or Cabernet. For alcohol-free, replace with equal parts beef broth.
• Oil note: Avocado oil is ideal for high-heat searing, but olive oil works in a pinch.

Keywords: slow cooker pot roast, beef pot roast, chuck roast recipe, easy slow cooker dinner, comfort food, holiday pot roast