Slow Cooker Pot Roast

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With potatoes, carrots, and onion cooked alongside the chuck roast, this Slow Cooker Pot Roast recipe is an easy comfort food dinner. Just sear the beef and let the crock pot do the work!

A plate of slow cooker pot roast

Easy Slow Cooker Pot Roast Recipe

Pot roast is such a classic dinner that I’m shocked I haven’t posted this recipe before now. I’ve shared my Mississippi pot roast recipe, which is a fun twist but this slow cooker pot roast is the classic and perfect for Sunday dinners.

Beef chuck roast, potatoes, carrots, and onions are slow cooked all day in a rich broth until the roast is ultra-tender. The juices can quickly be turned into a gravy to drizzle over the top when serving. This is the perfect recipe to throw in the crock pot in the morning and come home to dinner ready to go.

Slow cooker pot roast with potatoes and carrots on a plate

Why You’ll Love This Recipe For Pot Roast In The Slow Cooker

This slow cooker recipe is one of my favorite ways to prepare pot roast. Here’s why.

  • Ultimate comfort food. This beef pot roast recipe with carrots and potatoes is a Sunday comfort food classic.
  • Almost hands-off. The only hands-on step to this recipe is searing the roast. After that, the slow cooker takes over and you just have to sit back and wait.
  • No need for side dishes. One thing I love about making pot roast in the slow cooker is that because the carrots and potatoes are cooked with it, there’s no need for separate sides.
Ingredients to make pot roast in the slow cooker

Recipe Ingredients

This slow cooker pot roast recipe is made with just a handful of ingredients, including chuck roast, potatoes, and carrots. See the recipe card below for measurements.

  • Chuck roast – Look for one between 3 and 4 pounds.
  • Salt & pepper
  • Vegetable oil
  • Beef broth – Low sodium or no sodium added is best.
  • Carrots – Peeled and cut into 2 inch pieces.
  • Potatoes – I used Russet potatoes, peeled and cut into chunks.
  • Onion & garlic
  • Herbs – Thyme (fresh or dried) and bay leaves.

How To Make Slow Cooker Pot Roast

Here’s an overview of how to make pot roast in the slow cooker. See the recipe card below for measurements.

  • Sear the roast. Season the chuck roast with salt and pepper. Sear in vegetable oil for about 3-4 minutes per side.
  • Add ingredients to slow cooker. Transfer the seared chuck roast to the slow cooker. Add the other ingredients on top.
  • Cook. Cover and cook on low for 8 hours, until the meat is tender. Transfer the roast and veggies to a platter.
  • Make the gravy. Create a slurry with cornstarch and water then add to the slow cooker liquid. Cook on high for 15-20 minutes.
A fork sliding into a piece of pot roast

Tips & Variations

Here are a few things to keep in mind when making your slow cooker pot roast, as well as a few variations.

  • Don’t skip the sear. Searing the chuck roast takes just a few minutes but truly adds SO much flavor to the dish. I definitely don’t recommend skipping that step.
  • Add other veggies. For added depth of flavor, you can add mushrooms, celery, or parsnips to the slow cooker along with the other vegetables. Also feel free to change the russet potatoes to yukon golds or red potatoes.
  • Reduce the cook time. If you’re short on time, you can also cook the pot roast on high for 4-5 hours, although the low and slow method typically yields more tender results.
  • Slice against the grain. When slicing your pot roast, be sure to slice against the grain for tender pieces of meat.
Gravy being poured over pot roast

Serving Suggestions

Since the veggies and potatoes are cooked right with the meat, you really don’t need any extras to serve with your pot roast. I like to pour the gravy over the top and then enjoy.

Leftover pot roast makes excellent sandwiches the next day. Just shred the leftover meat and serve it on toasted rolls with a spoonful of the cooked vegetables and some of the gravy.

How to Store & Reheat Leftovers

  • Fridge. Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator. You can store the gravy separately.
  • Reheat. Reheat leftover chuck roast in the microwave until heated through.

More Slow Cooker Recipes

Slow Cooker Pot Roast feature
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Slow Cooker Pot Roast

With potatoes, carrots, and onion cooked alongside the chuck roast, this Slow Cooker Pot Roast recipe is an easy comfort food dinner. Just sear the beef and let the slow cooker do the work!
Servings: 6 people
Prep: 15 minutes
Cook: 8 minutes
Total: 23 minutes


  • 1 beef chuck roast 3-4 pound
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 1/2 cups beef broth
  • 4 large carrots peeled and cut into 2-inch pieces
  • 3 large russet potatoes peeled and cut into chunks
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 5 sprigs fresh thyme or 1 tablespoon dried thyme
  • 2 bay leaves


  • Season the beef chuck roast generously with salt and pepper.
  • In a large skillet, heat the vegetable oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. This step adds flavor to the meat and creates a nice crust.
  • Place the seared roast in the slow cooker. Add the beef broth, red wine, carrots, potatoes, onion, garlic, thyme, and bay leaves.
  • Cover the slow cooker and cook on low for 8 hours, or until the meat is tender and pulls apart easily with a fork.
  • Once cooked, remove the roast and vegetables from the slow cooker and transfer them to a serving platter.
  • If desired, thicken the cooking liquid into a gravy. You can do this by creating a slurry with cornstarch and water, then adding it to the liquid in the slow cooker. Cook on high for 15-20 minutes, or until the gravy has thickened. (optional)
  • Slice the pot roast against the grain and serve with the vegetables and gravy. Enjoy!

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Calories: 424kcal | Carbohydrates: 25g | Protein: 33g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 267mg | Potassium: 1237mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6858IU | Vitamin C: 27mg | Calcium: 63mg | Iron: 4mg


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