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The Best Slow Cooker Pot Roast Recipe for Tender, Flavorful Beef

The Best Slow Cooker Pot Roast Recipe

A classic Crockpot pot roast made with tender beef chuck, carrots, potatoes, onion, garlic, herbs, and savory broth. Browning the roast before slow cooking adds rich flavor and beautiful color.
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Prep Time 25 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 lb Boneless beef chuck roast
  • 1 1/2 tsp Kosher salt
  • 1 tsp Freshly ground black pepper
  • 2 tbsp Vegetable or olive oil
Vegetables and Aromatics
  • 1 large Large yellow onion, cut into wedges or thick slices
  • 4 cloves Garlic, minced or smashed
  • 4 to 5 medium Carrots, cut into large pieces
  • 1 1/2 lb Yukon Gold or red potatoes, halved or cut into large chunks
Cooking Liquid and Herbs
  • 1 cup Beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dried thyme
  • 1 tsp Dried rosemary
  • 1 leaf Bay leaf
Optional Gravy
  • 2 tbsp Cornstarch
  • 3 tbsp Cold water

Method
 

Step-by-Step
  1. Pat the chuck roast dry with paper towels. Season all over with the kosher salt and freshly ground black pepper.
  2. Heat the oil in a large skillet over medium-high heat. Brown the roast for about 3 to 4 minutes per side, turning it carefully so each broad surface develops a rich brown crust.
  3. Place the onion, carrots, and potatoes in the slow cooker. Set the browned roast on top of the vegetables.
  4. Add the garlic, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf around the roast. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.
  5. Check the roast for tenderness near the end of cooking. It is ready when a fork slides into the meat easily and the roast pulls apart without resistance.
  6. Transfer the roast and vegetables to a serving platter. Discard the bay leaf and any woody herb stems before serving.
  7. For gravy, strain or use the cooking liquid directly. Whisk the cornstarch with cold water, stir the slurry into the hot liquid, and simmer briefly in a saucepan until thickened.

Notes

LOW cooking gives the most reliable texture. Keep the roast whole, cut vegetables into large uniform pieces, and avoid lifting the slow-cooker lid repeatedly. Refrigerate leftovers promptly and store them in an airtight container.