Slow Cooker Pot Roast
Made it? Rate this recipeA seared beef chuck roast slow cooked on a bed of onions with carrots and baby potatoes in a savory broth, then sliced and served on a platter with the vegetables and a rich gravy made from the cooking juices.
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Step-by-Step Instructions
Season and Sear the Roast
Pat the chuck roast dry and season all over with the salt and pepper. Heat the oil in a large skillet over medium-high heat until shimmering. Sear the roast for 4 to 5 minutes per side, including the edges, until a deep brown crust forms.
Chef's Tips
- ›Do not move the roast while it sears; it will release from the pan once a crust forms.
- ›Use a fully thawed roast. Never put frozen beef in a slow cooker.
Layer the Vegetables
Arrange the onion wedges and smashed garlic over the bottom of a 6- to 7-quart (5.7-6.6 L) slow cooker, then add the potatoes and carrots around the edges. Set the seared roast on top in the center.
Chef's Tips
- ›Root vegetables on the bottom and sides cook in the juices and become tender without falling apart.
- ›If your cooker is small, choose a 3 lb roast so the lid closes properly.
Add the Braising Liquid
Whisk the beef broth, tomato paste, Worcestershire sauce, and balsamic vinegar together and pour it into the hot skillet to loosen the browned bits, then pour it over the roast. Tuck the thyme, rosemary, and bay leaves around the meat.
Chef's Tips
- ›Deglazing the skillet adds the seared flavor to the gravy.
- ›The liquid should come about a third of the way up the roast, not cover it.
Cook Until Tender
Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the roast is tender enough to pull apart with a fork. Resist lifting the lid, which lets out heat and adds cooking time.
Chef's Tips
- ›LOW gives the most tender result.
- ›If the roast still resists a fork, it needs more time. Cover and cook another hour.
Make the Gravy
Transfer the roast and vegetables to a serving platter and cover loosely with foil. Discard the herb stems and bay leaves. Skim the fat from the cooking liquid, then pour about 2 cups (480 ml) of it into a saucepan and bring it to a simmer. Whisk in the cornstarch slurry and simmer for 2 minutes until thickened and glossy. Season to taste.
Chef's Tips
- ›A fat separator makes skimming quick.
- ›For a thinner jus, use less cornstarch.
Slice and Serve
Slice or pull the roast into thick pieces against the grain and arrange on the platter with the carrots, potatoes, and onions. Pour some of the gravy over the meat, scatter with parsley, and serve the rest of the gravy at the table.
Chef's Tips
- ›A very tender roast may fall apart rather than slice; serve it in large chunks.
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About This Recipe
What is this dish?
Pot roast is a large, tough cut of beef braised slowly with vegetables until it becomes tender and juicy. The slow cooker is well suited to it, holding a gentle temperature for hours while the carrots and potatoes cook in the same pot.
Why you'll love it
One pot gives you the meat, the vegetables, and the base for the gravy. The prep is done in the morning and the house smells of Sunday dinner by evening.
When to serve
Serve it for Sunday dinners, family gatherings, or cold-weather weeknights. Leftovers make good sandwiches and hash.
Quick tips
Use chuck, sear it well, keep the liquid shallow, and thicken the juices into gravy at the end.
Ingredient Highlights
Chuck Roast
Chuck is marbled with fat and collagen. Long, gentle cooking melts the collagen, making the meat tender and the cooking juices rich.
Balsamic Vinegar
A tablespoon of balsamic adds a light sweetness and acidity that balances the rich beef.
Fresh Herbs
Thyme and rosemary sprigs perfume the braising liquid and are easy to fish out at the end.
Substitution Options
Baby potatoes can be replaced with Yukon Gold potatoes cut into large chunks. Parsnips, celery, or turnips can replace some of the carrots. Balsamic vinegar can be swapped for red wine vinegar or 1/2 cup red wine in place of some broth. For a gluten-free meal, use gluten-free Worcestershire sauce and broth; cornstarch is gluten-free.
Chef's Tips
Techniques that separate good from great
Rest the Roast
Let the roast sit under foil for 10 minutes while you make the gravy. The juices settle back into the meat, so less runs onto the platter when you slice.
Keep the Vegetables Firm
If you prefer firmer vegetables, add the carrots and potatoes halfway through the cooking time. Lift the lid quickly and replace it immediately to keep the heat in.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Slow cooker (6- to 7-quart / 5.7-6.6 L)
- Large skillet
- Small saucepan
- Whisk
- Tongs
- Serving platter
- Fat separator (optional)
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Chuck roast is the right cut. Round roasts and brisket are leaner and can turn dry in a slow cooker.
- Cut carrots and potatoes into large pieces so they hold their shape through a long cook.
- Searing is optional for safety but makes a noticeable difference to the color and flavor of the gravy.
Recipe Variations
Different ways to make this dish your own
Mississippi Pot Roast
Skip the broth and vegetables, top the roast with butter, ranch seasoning, au jus mix, and pepperoncini, and cook on LOW for 8 hours. Note that this version contains dairy and is quite salty.
Red Wine Pot Roast
Replace half of the broth with dry red wine and add a handful of mushrooms for a richer, darker gravy.
Italian Pot Roast
Add a can of crushed tomatoes, oregano, and basil, and serve the shredded beef over polenta.
What to Serve With
Perfect pairings to complete the meal
Dinner Rolls
Soft rolls for mopping up the gravy.
Green Beans
Steamed or sauteed green beans add color and a fresh contrast.
Leftover Sandwiches
Pile leftover beef on toasted rolls with horseradish sauce and a little warm gravy for dipping.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store the beef, vegetables, and gravy together in an airtight container for up to 4 days.
Freezer
Freeze the beef in its gravy for up to 3 months. Potatoes do not freeze well, so eat them first or freeze without them.
Make-Ahead
Sear the roast and prep the vegetables the night before, refrigerating them separately. Assemble in the slow cooker in the morning.
Reheating
Reheat covered in a 325°F (160°C) oven with some gravy for 20-25 minutes, or in a covered saucepan over low heat, until steaming hot.
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