Slow Cooker Pot Roast (Printable)

Tender beef chuck with carrots, potatoes, and herbs cooked to perfection in a slow cooker.

# Ingredient List:

→ Meats

01 - 1 (3–4 lb) beef chuck roast, trimmed

→ Vegetables

02 - 4 large carrots, peeled and cut into 2-inch pieces
03 - 3 medium russet potatoes, peeled and cut into large chunks
04 - 2 celery stalks, cut into 1-inch pieces
05 - 1 large yellow onion, cut into wedges
06 - 4 garlic cloves, minced

→ Liquids

07 - 2 cups beef broth (gluten-free if needed)
08 - 1/3 cup dry red wine (optional, may substitute with additional broth)
09 - 2 tbsp Worcestershire sauce

→ Spices & Herbs

10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - 2 bay leaves
13 - 1 tsp salt
14 - 1/2 tsp black pepper

→ Other

15 - 2 tbsp olive oil
16 - 2 tbsp cornstarch (optional, for thickening)
17 - 2 tbsp cold water (for slurry, optional)

# Steps:

01 - Season the beef chuck roast evenly with salt and black pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until well browned, about 3 to 4 minutes per side.
03 - Transfer the seared roast to the slow cooker insert.
04 - Arrange carrots, potatoes, celery, and onion evenly around the roast. Sprinkle minced garlic over the vegetables.
05 - In a bowl, combine beef broth, red wine (if using), and Worcestershire sauce. Pour the mixture over the roast and vegetables.
06 - Sprinkle dried thyme and rosemary over the contents and add bay leaves.
07 - Cover the slow cooker and cook on LOW for 8 hours or HIGH for 4 hours until the beef is fork-tender and vegetables are soft.
08 - To thicken the gravy, remove 2 cups of cooking liquid and discard bay leaves. Whisk cornstarch with cold water to form a slurry, then stir into the liquid and simmer in a small saucepan over medium heat until thickened. Pour gravy back over the roast.
09 - Slice or shred the roast and serve alongside the cooked vegetables and thickened gravy.

# Expert Advice:

01 -
  • It's the ultimate hands-off meal that tastes like you've been cooking all day.
  • The beef becomes so tender it practically falls apart at the touch of a fork.
  • Everything cooks together, so the vegetables soak up all that rich, savory flavor.
02 -
  • Never skip the searing step, even though it feels like an extra hassle—that golden crust is where half the flavor comes from.
  • Bay leaves will ruin your dinner if you forget to remove them, so pull them out before you serve or warn everyone at the table.
  • If your beef isn't fork-tender after the time is up, it might have been too lean or you didn't trim it properly, so always ask your butcher for a well-marbled chuck roast.
03 -
  • Pat the roast completely dry before searing—any moisture will steam it instead of browning it.
  • Buy your beef the day before so it comes to room temperature slightly faster, which helps the sear develop more evenly.
  • If your slow cooker tends to cook hot, line the bottom with onion slices to create a buffer between the heat and the roast.

Go Back