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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


  • Slow cooker


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


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.


  • 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.


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
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