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Delicious, slow-cooked Pot Roast with tender beef and vegetables served as a featured image.

Perfect Slow Cooker Pot Roast

This slow cooker pot roast recipe delivers a melt-in-your-mouth, fall-apart tender beef experience. Infused with savory herbs and nestled among perfectly cooked vegetables, this comforting meal is simmered to perfection in a rich, flavorful gravy, requiring minimal effort.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb Chuck Roast
  • 1 tbsp Olive Oil
  • 1 large Onion, chopped
  • 3-4 Carrots, peeled and chopped
  • 3-4 Celery stalks, chopped
  • 4-5 medium Potatoes, quartered
  • 4 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Oregano
  • 1 tsp Salt, to taste
  • 1/2 tsp Black Pepper, to taste
  • 1 tbsp Tomato Paste
  • 1 cup Beef Broth
  • 1/2 cup Red Wine optional
  • 1 tbsp Worcestershire Sauce
  • 2 Bay Leaves
  • 2 tbsp Cornstarch for gravy, optional
  • 2 tbsp Cold Water for gravy, optional

Equipment

  • Slow cooker
  • Large Skillet
  • Small bowl
  • Whisk
  • Measuring spoons
  • Measuring cups
  • Knife
  • Cutting board
  • Paper towels
  • Fork

Method
 

  1. Pat the chuck roast dry with paper towels and season generously with salt, pepper, dried thyme, dried rosemary, and dried oregano.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear the roast on all sides until nicely browned (about 3-4 minutes per side). Sear in batches if necessary.
  4. Place the chopped onion, carrots, and celery in the bottom of your slow cooker.
  5. Place the seared roast on top of the vegetables.
  6. In a small bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, and minced garlic. Pour this mixture over the roast.
  7. Tuck the bay leaves into the liquid.
  8. Cover and cook on low for 8-10 hours, or on high for 4-6 hours.
  9. During the last 2-3 hours of cooking, add the quartered potatoes to the slow cooker.
  10. Carefully remove the roast and vegetables from the slow cooker and set aside. Shred the roast with two forks.
  11. If desired, skim excess fat from the surface of the cooking liquid in the slow cooker.
  12. In a small bowl, whisk together the cornstarch and cold water until smooth to make a slurry.
  13. Turn the slow cooker to high. Slowly pour the cornstarch slurry into the cooking liquid, whisking constantly. Cook until the gravy thickens, about 5-10 minutes.
  14. Return the shredded roast and vegetables to the slow cooker and toss to coat with the gravy.
  15. Serve hot and enjoy!

Notes

For a richer flavor, substitute 1/2 cup of beef broth with a dark beer like stout. You can add red pepper flakes for a spicy kick. Fresh herbs like thyme or rosemary can be added in the last hour of cooking for brighter flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. If roast isn't tender enough, cook longer. If gravy is too thin, add more cornstarch slurry. If gravy is too thick, add more beef broth.