Go Back
A rich slow cooker pot roast with tender vegetables served in a rustic bowl.

Classic Slow Cooker Pot Roast

This recipe delivers a tender and flavorful pot roast with minimal effort, perfect for a comforting meal. The slow cooking process ensures the beef is incredibly succulent, complemented by aromatic vegetables and a rich sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 servings
Calories 450 kcal

Equipment

  • Large, heavy-bottomed skillet or Dutch oven
  • Slow cooker
  • Cutting board

Ingredients
  

Main Ingredients

  • 3-4 pound beef chuck roast
  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 3 carrots peeled and roughly chopped
  • 3 celery stalks roughly chopped
  • 4-5 garlic minced
  • 1 cup beef broth low-sodium recommended
  • 1/2 cup dry red wine optional, e.g., Merlot or Cabernet Sauvignon
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt
  • freshly ground black pepper
  • 1.5 pounds small potatoes Yukon Gold or red potatoes, halved or quartered

Instructions
 

Preparation

  • Pat the chuck roast dry and season generously with salt and pepper.
  • Heat olive oil in a skillet over medium-high heat, then sear the roast for 3-5 minutes per side until browned. Remove and set aside.
  • Reduce heat to medium, add onion, carrots, and celery to the skillet, and sauté for 5-7 minutes until softened. Stir in minced garlic and tomato paste, and cook for another minute.
  • If using, add red wine to deglaze the skillet, scraping up browned bits, and simmer for 2-3 minutes.
  • Stir in beef broth, Worcestershire sauce, dried thyme, and dried rosemary, then bring to a gentle simmer.
  • Transfer the seared beef to the slow cooker insert, pour the vegetable and liquid mixture over it, and nestle the potatoes around the beef.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is fork-tender.
  • Remove the roast, let it rest for 10-15 minutes, then shred or slice and serve with the vegetables and cooking liquid.

Notes

For best results, do not skip the searing step; it adds significant flavor and color to the roast. Adjust cooking time based on your slow cooker and desired tenderness. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.