Go Back
Easy Slow Cooker Pot Roast Recipe

Easy Slow Cooker Pot Roast Recipe

This set-it-and-forget-it pot roast turns out fork-tender with rich gravy and hearty vegetables. Perfect comfort food for busy days.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 3 lb beef chuck roast well-marbled if possible
  • 1.5 tsp kosher salt adjust to taste
  • 1 tsp black pepper freshly ground
  • 1 tbsp olive oil for searing
  • 1.5 cup sliced yellow onion about 1 large
  • 2 tsp minced garlic
  • 3 cup carrots, cut into chunks
  • 2.5 cup baby potatoes, halved gold or red
  • 1 cup chopped celery
  • 2.5 cup beef broth low-sodium preferred
  • 1.5 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1 tsp dried rosemary crushed
  • 0.75 tsp dried thyme
  • 2 tbsp cornstarch for gravy
  • 2 tbsp cold water for slurry

Instructions

Preparation Steps

  • Pat the roast dry; season all sides with salt and pepper.
  • Heat olive oil in a skillet over medium-high. Sear roast 3–4 minutes per side.
  • Layer potatoes, carrots, onion, celery, and garlic in the slow cooker.
  • Whisk broth, Worcestershire, tomato paste, rosemary, and thyme. Pour over the vegetables.
  • Set roast on top. Cover and cook on Low 8–9 hours or High 4–5 hours.
  • Transfer beef and vegetables to a platter. Tent with foil to keep warm.
  • Skim fat from cooking juices. Bring 2 cups to a simmer in a saucepan.
  • Stir cornstarch with cold water. Whisk into juices and simmer until thickened.
  • Slice or shred the roast. Serve with vegetables and plenty of gravy.

Notes

Variation: Add 1/2 cup dry red wine with the broth for a deeper, richer gravy. Leftovers keep 4 days refrigerated; reheat gently with a splash of broth.
This recipe is an original creation inspired by classic Easy Slow Cooker Pot Roast Recipe flavors. All ingredient ratios and instructions are independently developed.