Slow Cooker Pot Roast (Printable)

A hearty beef chuck roast slow-cooked with vegetables and rich, savory gravy for delicious comfort.

# What goes in:

→ Beef

01 - 1 (3.5–4 lb) beef chuck roast
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - 2 tbsp olive oil

→ Vegetables

05 - 4 medium carrots, peeled and cut into 2-inch pieces
06 - 3 large potatoes, peeled and quartered
07 - 2 celery stalks, cut into 1-inch pieces
08 - 1 large yellow onion, cut into wedges
09 - 4 garlic cloves, minced

→ Liquid & Seasoning

10 - 2 cups beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tbsp tomato paste
13 - 2 tsp dried thyme
14 - 1 tsp dried rosemary
15 - 2 bay leaves

→ Gravy

16 - 2 tbsp cornstarch or flour
17 - 3 tbsp cold water

# Directions:

01 - Pat the beef dry and evenly season with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat and brown the roast on all sides, approximately 3 to 4 minutes per side.
03 - Place carrots, potatoes, celery, onion, and garlic in the base of the slow cooker.
04 - Position the seared beef roast atop the bed of vegetables in the slow cooker.
05 - In a separate bowl, whisk together beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves; pour this mixture evenly over the roast and vegetables.
06 - Cover and cook on Low heat for 8 hours until the beef is tender and vegetables are thoroughly cooked.
07 - Transfer the roast and vegetables to a serving platter and tent with foil to maintain warmth.
08 - Discard bay leaves and skim excess fat from the cooking liquid remaining in the slow cooker.
09 - Combine cornstarch with cold water to create a slurry, then stir this into the cooking liquid in the slow cooker.
10 - Switch the slow cooker to High and cook uncovered for 10 to 15 minutes, stirring occasionally until the gravy has thickened.
11 - Slice or shred the beef and serve alongside vegetables, dressed with the freshly thickened gravy.

# Expert Advice:

01 -
  • The beef becomes so tender it practically melts, and you barely have to lift a finger once it's in the slow cooker.
  • Your house will smell absolutely incredible all day, which is honestly half the appeal.
  • Leftovers are even better the next day, and the gravy thickens beautifully as it cools.
02 -
  • Don't skip the searing step even though it feels like an extra task—it's what separates a good pot roast from a great one by building essential flavor.
  • If your gravy doesn't thicken properly, it's usually because the cornstarch or flour wasn't whisked smoothly into cold water first, so always make that slurry in a separate bowl before adding it.
  • The roast will continue to get softer the longer it cooks, so if you're cooking on Low for 8 hours, it won't overcook like it might in the oven.
03 -
  • If your slow cooker runs hot, cook on Low for 7 hours instead of 8, and always check the meat for tenderness before the timer goes off.
  • Make sure your beef broth is good quality, and check store-bought Worcestershire sauce labels for gluten and soy if you have allergies or preferences.
  • For a shortcut that still tastes wonderful, you can skip the searing step, though you'll lose some of that deep, caramelized flavor that makes this dish sing.

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