Slow Cooker Pot Roast

December 6, 2021
Slow Cooker Pot Roast

Hey, y’all! As the temperatures begin to drop, I find myself looking for recipes that are warming, comforting, and downright delicious. If I were to bet, I’d say the same can be said for y’all. As such, I’m excited to be sharing one of my favorite recipes from childhood: my momma’s slow cooker pot roast. It’s filling, low maintenance, and simply mouthwatering. I know y’all are going to love it!

Jump to Recipe
Slow Cooker Pot Roast

Slow Cooker Pot Roast

Frequently Asked Questions

What cut of meat should I use for this Slow Cooker Pot Roast?

I recommend that you use a boneless beef chuck roast. It’s perfect for this recipe and is (most usually) an economical cut of beef.

Is browning a necessary step?

Necessary is a funny word here. You can absolutely have a delicious pot roast without browning it. That said, the crust is next-level delicious and once you try it, you won’t go back. Thus, I think the word is “preferred”, not “necessary”.

What vegetables should I use?

I like to use carrots, potatoes, onions, and celery in this Slow Cooker Pot Roast. They work perfectly as they both add and absorb all of the delicious flavors to/from the beef.

How can I thicken the sauce for my pot roast?

That broth is one of the most delicious parts of this Slow Cooker Pot Roast. To make it more like gravy, you’ll use a cornstarch mixture to thicken it. You will find directions below.

Do I really need to cook this on low?

Yes! It makes for the ultimate pot roast. Cook on low for approximately 8 hours.

Slow Cooker Pot Roast Tips:

  1. Don’t skip the browning – it makes all of the difference!
  2. Thicken the sauce with a cornstarch mixture; see below.
  3. To add additional depth to the flavor, add 1/2 – 1 cup of dry red wine.
  4. Cut your vegetables very thick/rough — they will be cooking for a significant amount of time. i.e: thick baby carrots, thickly-sliced onion, thickly-sliced celery.
  5. Cook on low — I find that this is the optimal way!
  6. Don’t serve anything else with this dish; it’s a balanced home run in and of itself.
Slow Cooker Pot Roast

Slow Cooker Pot Roast Ingredients, Shopping List:

Boneless beef chuck roast: I don’t recommend going with any other cut of meat — this makes the perfect pot roast!

Olive oil: for cooking. Can substitute canola, if preferred.

Fresh vegetables: celery, thick baby carrots, onions, red skinned potatoes.

Herbs: thyme, rosemary – dried or fresh.

Seasonings: kosher salt, black pepper, garlic powder, onion powder, smoked paprika.

Beef broth: I prefer low-sodium, if available, to control the salt content.

Corn starch: for thickening.

Optional: parsley (topping), dry red wine (sauce).

How To Make A Slow Cooker Pot Roast

  1. Pat the boneless beef chuck roast dry with a paper towel. Season with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Season both sides.
  2. Heat olive oil in a pan. Brown chuck roast on both sides – roughly 4-5 minutes per side. Once browned, add chuck roast to your slow cooker.
  3. On top of chuck roast, add the celery, baby carrots, onions, red skinned potatoes, thyme, rosemary, and beef broth. Add the wine, as well, if you so choose. Stir.
  4. Cook on low heat for roughly 8 hours. You will want your beef to reach an internal temperature of, at minimum, 145F. I usually cook mine to 155F-160F.
  5. If you want your sauce to be thicker, similar to gravy, remove roast and vegetables from the slow cooker. Strain the liquid into a saucepan. Mix together corn starch and water and pour into the liquid. Whisk constantly for 2-3 minutes, or until the mixture has reached your desired consistency.
  6. Serve roast and vegetables topped with gravy/sauce; garnish with parsley, if desired.
Slow Cooker Pot Roast

The Recipe

Enjoy my Slow Cooker Pot Roast? Check out my other recipes here!

Slow Cooker Pot Roast

Slow Cooker Pot Roast

JC Phelps
Looking for a comforting recipe? My Slow Cooker Pot Roast – complete with tender, delicious vegetables – will hit the spot time and time again.
5 from 1 vote
Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
Course Main Course
Cuisine American, Southern
Servings 6 servings
Calories 506 kcal

Equipment

  • Slow cooker

Ingredients
  

For The Chuck Roast

  • 3 lb. boneless beef chuck roast
  • 1.5 c. beef broth
  • 4 stalks celery roughly chopped
  • 1 lb. baby carrots whole
  • 2 vidalia onions roughly sliced
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 1 tsp. kosher salt more to taste
  • 1 tsp. course black pepper more to taste
  • 1 tsp. garlic powder more to taste
  • 1 tsp. onion powder more to taste
  • 1 tsp. smoked paprika more to taste
  • .5 c. dry red wine optional
  • extra virgin olive oil for cooking
  • parsley optional, for garnish

For The Thickening Agent (Sauce/Gravy)

  • 2 tbsp. corn starch
  • 2 tbsp. cold water

Instructions
 

For The Roast + Vegetables

  • Pat the boneless beef chuck roast dry with a paper towel. Season with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Season both sides.
  • Heat olive oil in a pan. Brown chuck roast on both sides – roughly 4-5 minutes per side. Once browned, add chuck roast to your slow cooker.
  • On top of chuck roast, add the celery, baby carrots, onions, red skinned potatoes, thyme, rosemary, and beef broth. Add the wine, as well, if you so choose. Stir.
  • Cook on low heat for roughly 8 hours. You will want your beef to reach an internal temperature of, at minimum, 145F. I usually cook mine to 155F-160F.
  • Serve roast and vegetables topped with gravy/sauce; garnish with parsley, if desired.

For Thickening Sauce

  • If you want your sauce to be thicker, similar to gravy, remove roast and vegetables from the slow cooker. Strain the liquid into a saucepan. Mix together corn starch and water and pour into the liquid. Whisk constantly for 2-3 minutes, or until the mixture has reached your desired consistency.

Notes

  • Don’t skip the browning – it makes all of the difference!
  • Thicken the sauce with a cornstarch mixture; see below.
  • To add additional depth to the flavor, add 1/2 – 1 cup of dry red wine.
  • Cut your vegetables very thick/rough — they will be cooking for a significant amount of time. i.e.: thick baby carrots, thickly-sliced onion, thickly-sliced celery.
  • Cook on low — I find that this is the optimal way!
  • Don’t serve anything else with this dish; it’s a balanced home run in and of itself.

Nutrition

Sodium: 807mgCalcium: 109mgVitamin C: 8mgVitamin A: 11049IUSugar: 6gFiber: 4gPotassium: 1148mgCholesterol: 156mgCalories: 506kcalTrans Fat: 2gMonounsaturated Fat: 13gPolyunsaturated Fat: 2gSaturated Fat: 12gFat: 27gProtein: 46gCarbohydrates: 18gIron: 6mg
Keyword pot roast, slow cooker, slow cooker pot roast
Tried this recipe?Let us know how it was!
Slow Cooker Pot Roast

Y’all come back now, ya hear?

My best,

JC

Keep Up With JCP Eats

Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on InstagramFacebookPinterestTik TokTwitter, and LinkedIn. I also author a sister website to JCP Eats, Unabashedly Southern, on which I write about southern lifestyle. Read Unabashedly Southern here.

Enjoy my Slow Cooker Pot Roast? Check out my other recipes here!

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