I learned this slow-cooked pot roast the hard way—by turning an expensive cut into a fork-tender, family-sized dinner that disappeared within minutes. It’s a simple, forgiving crock-pot meal: a 3–4 lb boneless beef chuck roast seared for flavor, nestled with carrots, potatoes, onion, and garlic, and simmered in beef broth with thyme and rosemary until everything melts together. It’s the kind of recipe you set in the morning and come home to—the smells do half the work.
If you like hands-off comfort food, you might also enjoy these 5-ingredient chicken crock pot recipes for other easy weeknight ideas.
Why you’ll love this dish
This pot roast checks a lot of boxes: budget-friendly (chuck roast is economical), low-effort (slow cooker does the time-consuming work), and crowd-pleasing (mild herbs and hearty veg). The slow, moist heat breaks down connective tissue so the beef becomes fork-tender without constant attention—perfect for busy nights, a cozy Sunday dinner, or holiday leftovers.
“Dinner that tastes like you cooked all day—without standing over the stove.”
— a friend who now requests this roast every month
Beyond comfort, it’s flexible: swap root vegetables, double the veg for larger crowds, or make extra for pot roast sandwiches and soups later.
The cooking process explained
Here’s how the recipe flows so you know what to expect before you start:
- Sear the roast in hot olive oil to build a deep brown crust and boost flavor.
- Transfer to a slow cooker and add beef broth and aromatics.
- Scatter chunks of carrots, potatoes, onion, and garlic around the meat.
- Season with salt, pepper, thyme, and rosemary.
- Cover and cook on low for 8–10 hours until the roast is tender and vegetables are done.
- Remove, rest briefly, slice or shred, and serve with the vegetables and pan juices.
This hands-off progression keeps steps simple but purposeful—searing, braising, and a long gentle cook for optimal tenderness.
What you’ll need
- 3 to 4 pounds boneless beef chuck roast (well-marbled is best)
- 2 cups beef broth (substitute low-sodium broth or use 1 cup broth + 1 cup red wine for deeper flavor)
- 4 carrots, peeled and cut into chunks
- 3 potatoes, cut into chunks (Yukon Gold or russet; sweet potatoes work if you like sweeter notes)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon dried thyme (or 1 tbsp fresh, chopped)
- 1 teaspoon dried rosemary (crushed)
- 2 tablespoons olive oil (for searing)
Quick substitutions/notes:
- For extra umami, add 1–2 teaspoons Worcestershire sauce to the broth.
- If you prefer a thicker gravy, you’ll need cornstarch or flour to finish on the stove.
- Want a cheesy potato side instead of roasting the potatoes whole? Try cheesy smashed potatoes as a companion.
Step-by-step instructions
- Pat the roast dry with paper towels and season lightly with 1 teaspoon salt and the black pepper.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. When the oil shimmers, sear the roast 2–3 minutes per side until well-browned all around. Browning adds deep flavor—don’t skip it if you can.
- Place the seared roast in the slow cooker.
- Pour 2 cups beef broth into the slow cooker around the roast. Add the chopped onion and minced garlic.
- Tuck the carrots and potato chunks around the roast in a single layer as much as possible. Sprinkle the remaining 1 teaspoon salt, 1 teaspoon thyme, and 1 teaspoon rosemary evenly over the top.
- Cover and cook on LOW for 8–10 hours (or HIGH for 4–5 hours) until the meat is fork-tender and easily pulls apart. Low produces better tenderness; high is fine if you’re short on time.
- Remove the roast to a cutting board and let it rest 10 minutes before slicing or shredding. Stir the vegetables and spoon pan juices over the meat when serving. If you want gravy, skim fat, then thicken juices with a cornstarch slurry on the stove.
Best ways to enjoy it
- Serve slices of roast with the vegetables and spooned pan juices. Add mashed potatoes or egg noodles to soak up the sauce.
- Make sandwiches: thinly slice or shred the beef, pile on a crusty roll, and top with a little gravy for dipping.
- Pair with a crisp green salad or braised greens to cut the richness. A simple crusty bread is excellent for mopping up juices.
- For a different weeknight spread, serve with one of the crock-pot mains from this collection: easy chicken crock pot recipes—they complement this roast well in a meal plan.
Presentation tip: mound vegetables on one side of the plate, slice the beef against the grain, and drizzle pan juices over the meat for an attractive, comforting plate.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within 2 hours of cooking. Keep in the fridge for up to 3–4 days.
- To freeze: cool completely, place beef and vegetables in a freezer-safe container or heavy-duty bag, and freeze up to 2–3 months. Label with the date.
- Reheat gently: thaw in the fridge overnight, then rewarm in a saucepan over low heat with a splash of broth to prevent drying. You can also reheat slices in a 325°F oven covered with foil until warmed through, or microwave in short intervals, stirring or turning to promote even heating.
- Food safety: reheat to at least 165°F (74°C) before serving. Discard any leftover that has been left out over 2 hours at room temperature.
Pro chef tips
- Searing matters: brown the roast well (no need to cook through) to create flavorful caramelized bits that enrich the broth.
- Layer intentionally: put root vegetables under and around the roast so they braise in the juices and don’t dry out on top.
- Don’t over-season at the start if using salted broth—taste the pan juices near the end and adjust.
- If your roast finishes early and is already fork-tender, turn the slow cooker to warm to keep everything ready without overcooking.
- To thicken juices quickly: remove 1 cup of liquid, whisk in 1 tablespoon cornstarch until smooth, then stir back into the warm cooker or simmer on the stovetop until thickened.
- Use a meat thermometer for confidence: needle into the thickest part—160–170°F will be sliceable and tender; for shredding, the meat often reaches 190–200°F when fully breaking down.
Recipe variations
- Red wine braise: replace 1 cup of beef broth with 1 cup red wine for richer flavor.
- Mushroom and onion addition: sauté mushrooms and add them for earthy depth.
- Herb swaps: use rosemary + oregano or fresh parsley at the end for brightness.
- Instant Pot adaptation: brown on sauté, then add broth and cook at high pressure for ~60–75 minutes with a natural release (times vary by roast size).
- Vegetarian spin: substitute large portobello mushrooms and seitan or a hearty legume mix; adjust cooking times and liquids.
Common questions
Q: How long does prep take?
A: Prep is quick—about 15–20 minutes to chop vegetables and sear the roast. Then it’s mostly hands-off in the slow cooker.
Q: Can I skip searing the roast?
A: Yes, but searing adds significant flavor and a better-looking crust. If you’re in a rush, you’ll still get tender meat, just with slightly less depth in the juices.
Q: Can I cook this on HIGH instead of LOW?
A: Yes. HIGH typically takes 4–5 hours. LOW (8–10 hours) yields more tender results because collagen breaks down more completely at low temperatures over time.
Q: How do I make gravy from the cooking juices?
A: Skim off excess fat, pour some juices into a saucepan, bring to a simmer, whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) until thickened. Taste and season as needed.
Q: Can I freeze leftovers and how long will they keep?
A: Freeze up to 2–3 months. Thaw overnight in the fridge and reheat gently with a splash of broth.
Conclusion
If you want another take on a slow-cooker pot roast—one with slightly different techniques and an alternate seasoning profile—see Perfect Slow Cooker Pot Roast for inspiration and additional tips.
Slow-Cooked Pot Roast
Ingredients
Method
- Pat the roast dry with paper towels and season lightly with 1 teaspoon salt and black pepper.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the roast for 2–3 minutes per side until well-browned all around.
- Place the seared roast in the slow cooker.
- Pour 2 cups of beef broth around the roast. Add the chopped onion and minced garlic.
- Tuck the carrots and potato chunks around the roast. Sprinkle with the remaining salt, thyme, and rosemary.
- Cover and cook on LOW for 8–10 hours (or HIGH for 4–5 hours) until the meat is fork-tender.
- Remove the roast to a cutting board and let it rest for 10 minutes before slicing or shredding. Serve with the vegetables and pan juices.