Easy Slow Cooker Pot Roast Recipe

Okay, get ready for the real deal! This isn’t some fancy chef’s creation – it’s my “dump it and forget it” Easy Slow Cooker Pot Roast Recipe, and it’s a LIFESAVER. Seriously, if you need comfort food that practically cooks itself, you’ve landed in the right place. It’s savory, it’s tender, and it makes your house smell like a hug.

My husband, bless his heart, is a meat-and-potatoes kind of guy, and this is his absolute FAVORITE. I swear, the man does a happy dance every time I make it. And the little ones? They gobble it up! One time, I was running late getting home, and I tossed everything into the slow cooker before I left. Came home to the most amazing smell and the family practically fighting over the last bits of gravy! Seriously, this recipe has saved dinner more times than I can count.

Why You’ll Love This Easy Slow Cooker Pot Roast Recipe

• It’s basically foolproof. Even if you mess up a little (like I often do), it still turns out amazing.
• The leftovers are even BETTER the next day. Sandwiches, tacos, you name it.
• It’s the ultimate comfort food. Perfect for chilly nights or when you just need a hug in a bowl.
• It makes your house smell divine. Like, seriously, ditch the candles and just make this.
• Did I mention it’s EASY? Like, ridiculously easy.

How to Make It

Okay, so here’s the deal. First things first, grab your chuck roast. Don’t be shy; get a nice, big one. Now, season it like you MEAN IT. Salt, pepper, garlic powder, onion powder—go wild. I sometimes throw in a little paprika for color. Don’t be scared to get your hands dirty and really rub that seasoning in.

Next, you want to sear that bad boy in a hot pan. Don’t skip this step! It gives it a gorgeous crust and locks in all the juices. Just a few minutes on each side until it’s nice and brown. Don’t worry if it’s not perfectly even – we’re going for flavor, not perfection.

Now, in your slow cooker (I have a basic one from like, ages ago), toss in some chopped onions, carrots, and celery. You know, the usual suspects. Then nestle that seared roast right on top.

Next up, the liquid! Beef broth is classic, but sometimes I sneak in a little red wine if I have some open. Adds a little somethin’ somethin’. Pour that over the roast until it’s about halfway covered.

Add a bay leaf. Seriously, don’t skip the bay leaf. It makes a difference. I once forgot it and the roast was just…missing something.

Now, put the lid on and cook on low for 8-10 hours, or on high for 4-6 hours. You want that meat to be fall-apart tender. When it’s done, shred it with a fork and serve it up with the veggies and plenty of that delicious gravy. Okay, now I’m hungry…

Ingredient Notes

• Chuck Roast: This is your star, so get a good one. Look for marbling – that’s where the flavor lives.
• Onions, Carrots, Celery: The holy trinity of flavor. Don’t skimp! I usually just roughly chop ’em – no need to be fancy.
• Beef Broth: This is the liquid gold that makes everything delicious. I sometimes use bone broth for extra goodness.
• Bay Leaf: Don’t skip this! It adds a subtle but important depth of flavor. I always forget to take it out before serving, though. Whoops.
• Salt, Pepper, Garlic Powder, Onion Powder: Basics, but essential. I’m heavy-handed with these – season it like you mean it!

Recipe Steps:

1. Season: Generously season the chuck roast with salt, pepper, garlic powder, and onion powder.
2. Sear: Sear the seasoned roast in a hot pan on all sides until browned.
3. Prepare: Place chopped onions, carrots, and celery in the slow cooker.
4. Add: Nestle the seared roast on top of the vegetables in the slow cooker.
5. Pour: Pour beef broth (and optional red wine) over the roast until about halfway covered.
6. Add: Add a bay leaf to the slow cooker.
7. Cook: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is fall-apart tender.
8. Shred: Shred the cooked roast with a fork.
9. Serve: Serve with the cooked vegetables and gravy.

What to Serve It With

Mashed potatoes are a MUST. I mean, come on. It’s like they were made for each other. I also love serving it with a side of crusty bread for soaking up all that delicious gravy. Roasted vegetables are also a great option – broccoli, Brussels sprouts, you name it.

Tips & Mistakes

• Don’t overcrowd the pan when searing the roast. If your pan is too small, do it in batches.
• If you’re short on time, you can skip the searing step, but it really does add a lot of flavor.
• Don’t overcook it! You want the meat to be tender, but not completely mushy.
• If the gravy is too thin, you can thicken it with a cornstarch slurry (mix cornstarch with a little cold water) and stir it in during the last 30 minutes of cooking. I’ve also just used instant mashed potato flakes in a pinch. Don’t judge me!
• Remember to remove the bay leaf before serving. I always forget, and someone always ends up with it on their plate.

Storage Tips

Okay, so if you actually have leftovers (which is rare in my house), store them in an airtight container in the fridge. It’ll keep for about 3-4 days. Honestly though, cold pot roast is amazing. I’ve totally been known to sneak a bite straight from the fridge for breakfast. Don’t judge.

Variations and Substitutions

• No beef broth? Chicken broth will work in a pinch. It’ll change the flavor slightly, but it’ll still be good.
• Out of carrots and celery? Bell peppers can add a nice sweetness.
• I’ve also added a can of diced tomatoes for a little extra acidity. It’s good!
• Sometimes, I throw in some potatoes with the other veggies. Just make sure they’re cut into big chunks so they don’t turn to mush.
• I once used balsamic vinegar instead of red wine. It was… interesting. Not bad, but definitely different.

Frequently Asked Questions

Easy Slow Cooker Pot Roast Recipe

This Easy Slow Cooker Pot Roast Recipe is perfect for a comforting and hearty meal. Let your slow cooker do all the work and come home to a delicious dinner.

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Prep Time: 15 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 pounds beef chuck roast trimmed of excess fat
• ▢ 2 tablespoons olive oil for searing
• ▢ 1 cup beef broth low sodium
• ▢ 1 cup red wine optional, can substitute with more broth
• ▢ 2 tablespoons tomato paste
• ▢ 2 tablespoons Worcestershire sauce
• ▢ 1 pound Yukon Gold potatoes quartered
• ▢ 4 large carrots cut into chunks
• ▢ 1 large onion sliced
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon dried rosemary
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper

Instructions

Preparation Steps

• Pat the beef chuck roast dry with paper towels and season with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add the roast and sear on all sides until browned, about 4-5 minutes per side.
• Transfer the roast to the slow cooker. Add beef broth, red wine, tomato paste, Worcestershire sauce, garlic, thyme, rosemary, and more salt and pepper to taste.
• Add potatoes, carrots, and onion around the roast in the slow cooker.
• Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the roast is tender.

Notes

You can thicken the gravy by removing the roast and vegetables, and then whisking in a cornstarch slurry into the remaining liquid over high heat.