This easy Slow Cooker Pot Roast recipe is the only one you’ll ever need! A chuck roast is seasoned, seared, then slow cooked to fall-apart perfection with veggies and a handful of mouthwatering ingredients. Perfect for a cozy night in!
Slow Cooker Pot Roast
I don’t know about you guys, but for me, nothing quite warms me up like a serving of pot roast over some mashed potatoes (or mashed cauliflower if you’re cutting carbs)! The unbelievably tender beef, rich gravy, and cooked carrots can comfort me on even the coldest days. This method is my favorite way to prepare pot roast because the slow cooker does almost all the work for you! That way, you can come home after a busy day and dinner is already done for you. Seriously, I don’t know what I’d do without my crockpot!
If you’re running short on time, make an Instant Pot pot roast instead! Or, change up the flavor a bit with a Mississippi pot roast.
Do I have to sear it first?
Yes! Please, do not skip this step. It’s so important to the flavor of the dish to first brown the meat before slow cooking it all the way through. That browned exterior adds so much savory depth to the pot roast that slow cooking it by itself cannot create. The browned bits also help create the best flavor with the gravy.
How to Make Slow Cooker Pot Roast
- Season and sear. Season the chuck roast with salt and pepper. Heat oil in a large skillet, then sear the roast on all sides.
- Whisk. In the crockpot, whisk together the broth, gravy mix, Worcestershire sauce, and seasonings.
- Slow cook it. Add the meat to the crockpot and surround it with onions and carrots. Add the roast to the slow cooker, then add the onions and carrots around it. Cover and cook on low for 8-10 hours. Turn the roast every 2-3 hours.
- Shred it. Remove the cooked roast from the slow cooker and pull the meat apart.
- Move the veggies. Using a slotted spoon, move the onions and carrots from the crockpot to a separate bowl.
- Make the gravy. Strain the broth from the crockpot into a bowl. Then, in a saucepan, melt the butter and whisk in the flour. Cook until light brown, then whisk in the broth to make the gravy.
- Enjoy! Serve the roast with gravy, veggies, and fresh herbs.
Storing and Reheating
This recipe makes for the very best leftovers! Let everything cool to room temp, then store in an airtight container in the fridge for up to 3 days.
Ingredient Notes
- Chuck Roast – This is the best cut of meat to use for pot roast. It’s got a high fat content, which makes it very tender and moist when cooked low and slow.
- Salt and Pepper – To taste! I like to season the meat pretty generously before searing.
- Olive Oil – You can use avocado oil instead if you’d like.
- Beef Broth – Low-sodium is the way to go. We’re adding salt, and gravy mix is usually pretty salty by itself.
- Brown Gravy Mix – Don’t swap this with any other type of gravy mix!
- Worcestershire Sauce – Try not to add extra. This is a pretty powerful ingredient that can take over the whole dish if you let it.
- Seasonings – A simple blend of onion powder and garlic powder go a long way!
- Onion – A yellow or white onion is preferred. Do not use a red onion!
- Baby Carrots – While you can use sliced carrots if you need to, I like baby carrots best for a classic pot roast recipe.
- Butter – Unsalted is best! We don’t want the gravy to be too salty.
- All-Purpose Flour – Be careful not to add too much, or the gravy won’t have the right texture.
Enjoy!
~Nichole
Slow Cooker Pot Roast
Ingredients
- 1 3-4 lb Chuck roast
- Salt and pepper to taste
- 2 Tbsp Olive oil
- 3 Cups Low-sodium beef broth
- 1 .87 oz Packet Brown gravy mix
- 2 Tbsp Worcestershire sauce
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Black pepper
- 1 Large Onion sliced
- 1 1 lb Bag Baby carrots
- 2 Tbsp Unsalted butter
- 2 Tbsp All-purpose flour
Instructions
- Season the chuck roast generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat and sear the roast on all sides until browned.
- In the slow cooker, whisk together the beef broth, gravy mix, Worcestershire sauce, onion powder, garlic powder, and pepper.
- Add the roast to the slow cooker, then add the onions and carrots around it.
- Cover and cook on low for 8-10 hours, turning the roast every 2-3 hours, until the meat is tender and easily shredded.
- Remove the roast and pull the meat apart in a separate large bowl.
- Use a slotted spoon to move the onions and carrots from the slow cooker to a medium bowl and cover to keep warm.
- Strain the broth from the slow cooker into a medium bowl.
- In a medium saucepan, melt the butter over medium heat, whisk in the flour, and cook for 1-2 minutes or until light brown.
- Slowly whisk in the cooking broth and cook until thickened to make a gravy.
- Serve the shredded roast with the gravy, onions, and carrots over mashed potatoes, garnished with fresh sprigs of thyme if desired.
Video
Notes
This slow cooker pot roast can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
