Slow Cooker Pot Roast

Prepare the ultimate Slow Cooker Pot Roast for a weeknight dinner that requires just 15 minutes of prep and delivers tender meat, flavorful vegetables, and a convenient built-in gravy.

Slow Cooker Pot Roast

Slow Cooker Pot Roast

The Ultimate Slow Cooker Pot Roast is an ideal weeknight meal that requires minimal effort. You can prepare it in the morning or even the night before. This recipe is a simplified version of one I used to prepare for clients whose children were leaving home. They wanted easy recipes that would remind them of the meals I had cooked for them. This dish fulfills that promise, providing a comforting, wholesome, and nutritious meal that doesn’t require extensive cooking skills. Plus, you can enjoy its deliciousness even without searing the meat.

Slow Cooker Pot Roast

 quick tips about this Ultimate Slow Cooker Pot Roast:

  • Browning the Beef: Browning the beef before adding it to the slow cooker is an important step to develop a delicious crust and enhance the flavor of the stew. Don’t skip this step if possible.
  • Seasoning: While it may seem like a lot of salt, it’s important to remember that you have a substantial amount of vegetables under the meat that also need seasoning. Proper seasoning ensures a well-balanced and flavorful stew.
  • Cornstarch Finisher: To thicken the liquid in the stew, you can use cornstarch. You can add it in the last hour of cooking in the slow cooker or quickly thicken the liquid on the stovetop with cornstarch if preferred. Just be prepared for an extra dish to wash if you choose the stovetop method.
  • Potato Choice: Yukon gold potatoes provide a buttery texture that works well in the stew. However, russet potatoes can also be used as an alternative without any issues.
  • Thyme: While fresh thyme is a great option, dried thyme is also suitable and convenient for this recipe. It’s a pantry-friendly choice for those who don’t have fresh thyme on hand.
Slow Cooker Pot Roast


  • 4-5 pound chuck roast
  • 2 tablespoons canola oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon dried thyme
  • 1 pound carrots peeled and cut into 2″ chunks
  • 2 pounds Yukon Gold potatoes peeled and cut into large chunks
  • 2 cloves garlic minced
  • 2 cups beef broth
  • 2 tablespoons corn starch
  • 2 tablespoons cold water
  • minced parsley optional, to garnish


  1. Season the Roast: Begin by seasoning the chuck roast with Kosher salt, black pepper, and thyme (or adjust the salt according to your preference).
  2. Sear the Roast: Heat a pan or the slow cooker insert (if it’s suitable for browning) over medium-high heat. Add canola oil and, once it’s hot and rippling, sear the roast deeply for about 4-5 minutes on each side. This step adds rich flavor to the meat.
  3. Prepare the Slow Cooker: In your slow cooker, add carrots, potatoes, and garlic. Place the seared beef on top of the vegetables.
  4. Add Broth and Cook: Pour beef broth over the roast and vegetables, ensuring they are well-covered. Cover the slow cooker and cook on low for 8-10 hours or on high for 5-6 hours. Slow cooking allows the flavors to meld and the meat to become tender.
  5. Thicken the Sauce: In the last hour of cooking, mix cornstarch and water to create a slurry. Add this mixture to the slow cooker to thicken the sauce. Alternatively, you can remove the food from the slow cooker and thicken the liquid in a saucepan for 2-3 minutes to create a gravy.
  6. Serve: Once the roast is done, pour the gravy over the meat and vegetables. If desired, garnish with parsley for a fresh touch.


Calories: 542kcal | Carbohydrates: 21g | Protein: 47g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 1039mg | Potassium: 1435mg | Fiber: 4g | Sugar: 2g | Vitamin A: 9500IU | Vitamin C: 16.5mg | Calcium: 99mg | Iron: 8.8mg

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