Easy Slow Cooker Pot Roast

Slow cooker pot roast with potatoes and carrots on a oval serving platter.

5 from 2 votes

Pot Roast in the slow cooker pairs roast beef with flavorful veggies in an amazing braising liquid you can easily turn into gravy. Seasoning and searing the beef locks in the juices. Pair that with fresh veggies and classic seasonings and you have a new family favorite on your hands!

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: American

Servings:

Calories: 377kcal

Author: Ryan Allen

Equipment

Ingredients

1 tbsp olive oil
3-4 lb chuck roast (or rump roast)
1 tsp black pepper
1 tsp salt
4 large carrots (peeled, halved lengthwise, and cut 2" long)
1 medium yellow onion (sliced)
1 lb petite red potatoes (cut in half)
3 cloves garlic (minced)
1 tsp dried rosemary
1 tsp dried thyme
1½ cups beef broth
1 tbsp Worcestershire sauce
1 tbsp yellow mustard
1 tbsp tomato paste
1 bay leaf

Instructions

Season chuck roast with salt and pepper on all sides.
Heat a large skillet over medium-high heat, then add one tablespoon of olive oil. Once the oil is hot, place the roast in the skillet and sear each side for around 3 minutes or until browned. You may need to add more oil to the skillet if necessary.
Place the chuck roast in the slow cooker. Arrange carrots, onions, and potatoes around the roast.
Add garlic, rosemary, thyme, beef broth, Worcestershire sauce, yellow mustard, and tomato paste. Whisk until well combined and pour over the roast and vegetables. Then place the bay leaf on top.
Cover and cook on low for 8 hours.
Remove the bay leaf and use a fork to pull apart the roast into large pieces or slice it into thick pieces. You can serve the meat with the juices or make gravy using the remaining liquid.

Notes

For a Thicker Sauce: If you prefer a less brothy and more gravy-like sauce, add a cornstarch slurry at the end of the cooking time. Stir together two tablespoons of cornstarch with two tablespoons of water then add it to the liquid at the bottom of the Crock Pot.

To Make the Most of the Sear: Scrape those amazing browned bits from the bottom of the pot and use them in the broth to give the dish tons of flavor.

Cook on Low Heat: Chuck pot roast in the slow cooker isn’t really a recipe you can do on the high setting of the Crock Pot. In order to get the most tender texture of the beef, it has to be cooked low and slow.

Rest After Cooking: Let the meat rest for 10 minutes after cooking. This allows the juices to redistribute before slicing, so the meat stays nice and juicy.

Nutrition