Slow Cooker Pot Roast Recipe (Tender, Oven Option)
Seared chuck roast with potatoes and carrots, cooked low and slow until it pulls apart with a fork. Dutch oven and pressure cooker times included.
- 20 minutes of prep
- 8 hours on low
- One-pot dinner
- Oven option
This slow cooker pot roast recipe turns an inexpensive chuck roast into a fork-tender dinner with its own vegetables and gravy. A quick sear and a long, gentle cook do nearly all of the work.
Quick answer
For this slow cooker pot roast recipe, season a 3 lb chuck roast and sear 3 to 4 minutes per side. Cook onion, garlic and tomato paste in the pan, add 2 cups beef broth and Worcestershire, and pour over the roast with thyme, rosemary, potatoes and carrots. Cook on LOW 8 to 10 hours or HIGH 4 to 5.
Fork-tender slow cooker pot roast with potatoes and carrots.
Why This Slow Cooker Pot Roast Works
Pot roast is a braise: a tough, flavorful cut cooked gently in a little liquid until it turns tender. A slow cooker holds exactly the steady, low heat a braise needs, with no watching.
The right cut
Chuck has the marbling and connective tissue that melt into tenderness.
A real sear
Browning the meat first flavors the whole pot.
Tomato paste and Worcestershire
Savory depth without any long reduction.
Low and slow
Eight hours on low gives the softest, juiciest beef.
The Best Cut of Beef for Pot Roast
| Cut | Texture when done | Best served | Notes |
|---|---|---|---|
| CutChuck roast | Texture when doneVery tender, juicy, shreds easily | Best servedPulled into chunks | NotesThe first choice; well marbled |
| CutChuck shoulder or arm roast | Texture when doneTender, a little leaner | Best servedChunks or thick slices | NotesWorks the same way as chuck |
| CutBottom round or rump | Texture when doneLeaner and firmer | Best servedSliced across the grain | NotesDo not expect it to shred |
| CutBrisket | Texture when doneRich and tender | Best servedSliced across the grain | NotesNeeds the full time on low |
Look for a roast with visible streaks of fat running through the meat, in one thick, even piece. Leave the fat on for cooking; it bastes the beef, and the excess is easy to skim from the liquid at the end.
What You Will Need
One roast, two vegetables and pantry seasonings.
| Ingredient | Job | Swap |
|---|---|---|
| IngredientChuck roast | JobThe star | SwapSee the table above |
| IngredientSalt, pepper, smoked paprika | JobSeasoning and color for the crust | SwapSweet paprika or a steak seasoning |
| IngredientOnion and garlic | JobThe savory base | SwapShallots; garlic powder in a pinch |
| IngredientTomato paste | JobBody and depth in the gravy | SwapA spoonful of ketchup |
| IngredientBeef broth | JobThe braising liquid | SwapChicken or vegetable broth |
| IngredientWorcestershire sauce | JobA savory, tangy note | SwapSoy sauce or balsamic vinegar |
| IngredientThyme and rosemary | JobClassic herbs for beef | SwapFresh sprigs, or Italian seasoning |
| IngredientBaby Yukon gold potatoes | JobHold their shape and stay creamy | SwapRed potatoes, or russets in large chunks |
| IngredientCarrots | JobSweetness | SwapParsnips, or add celery |
Slow Cooker Pot Roast Recipe
The card is set for a 3 lb chuck roast, dinner for six. Tap 2, 4 or 5 lb.
Slow Cooker Pot Roast
Seared chuck roast slow cooked with potatoes, carrots and herbs until fork tender. Tap the size of the roast and every amount updates.
Roast
Ingredients
Slow cooker pot roast- 2 lb3 lb4 lb5 lb beef chuck roast
- ¾ tsp1 tsp1½ tsp2 tsp kosher salt
- ¾ tsp1 tsp1½ tsp2 tsp black pepper
- ¾ tsp1 tsp1½ tsp2 tsp smoked paprika
- 1 tbsp2 tbsp2 tbsp3 tbsp olive oil
- 1 medium1 large2 medium2 large yellow onion, sliced
- 3468 garlic cloves, minced
- 1 tbsp2 tbsp3 tbsp3 tbsp tomato paste
- 1½ cups2 cups2½ cups3 cups beef broth
- 2 tsp1 tbsp1½ tbsp2 tbsp Worcestershire sauce
- ¾ tsp1 tsp1½ tsp2 tsp dried thyme
- ¾ tsp1 tsp1½ tsp2 tsp dried rosemary
- 1 lb1½ lb2 lb2½ lb baby Yukon gold potatoes
- 3468 large carrots, cut in 2-inch chunks
- 1 tbsp2 tbsp3 tbsp¼ cup fresh parsley, chopped
Slow cooker size. A 6-quart cooker holds a 3 to 4 lb roast with vegetables. Use a 7 or 8-quart cooker for 5 lb.
Instructions
Season
Pat the roast completely dry with paper towels. Season all over with the salt, pepper and smoked paprika.
Sear
Heat the oil in a large heavy skillet over medium-high heat. Sear the roast 3 to 4 minutes per side, until a deep brown crust forms. Move it to the slow cooker.
Build the base
In the same skillet, cook the onion 2 minutes. Add the garlic and tomato paste and stir 1 minute.
Deglaze
Pour in the broth and Worcestershire and scrape up all the browned bits. Pour everything over the roast.
Add herbs and vegetables
Sprinkle in the thyme and rosemary. Tuck the potatoes and carrots around the roast.
Slow cook
Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours, until the beef pulls apart easily with a fork.
Rest and serve
Move the roast and vegetables to a platter and rest 10 minutes. Skim the fat from the cooking liquid, spoon it over the top and scatter with parsley.
Gear for Pot Roast
A roomy slow cooker and a heavy pan for the sear.
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Pot Roast Cooking Times
Three to four minutes per side, without moving it.
| Roast | LOW | HIGH |
|---|---|---|
| Roast2 lb | LOW7 to 8 hours | HIGH3½ to 4 hours |
| Roast3 lb | LOW8 to 10 hours | HIGH4 to 5 hours |
| Roast4 lb | LOW9 to 10 hours | HIGH5 to 6 hours |
| Roast5 lb | LOW10 hours | HIGH6 hours |
Pot roast is done by feel, not only by time. It is ready when a fork slides in and twists with no resistance, usually at 195 to 205°F inside. A roast that is cooked through but still firm simply needs longer.
Oven, Stovetop and Pressure Cooker Options
The same ingredients and the same sear work in any covered pot.
| Method | How | Time for a 3 lb roast |
|---|---|---|
| MethodSlow cooker | HowSear in a skillet, then cook covered | Time for a 3 lb roast8 to 10 hours LOW, 4 to 5 hours HIGH |
| MethodOven, Dutch oven | HowSear and build the base in the pot; cover; bake at 300°F | Time for a 3 lb roast3 to 3½ hours; add vegetables for the last 1½ hours |
| MethodStovetop | HowCovered Dutch oven at the barest simmer | Time for a 3 lb roast3 to 3½ hours; check the liquid now and then |
| MethodElectric pressure cooker | HowSear on the saute setting; cook at high pressure; natural release 15 minutes | Time for a 3 lb roast60 to 70 minutes; then cook vegetables 4 minutes |
For the oven method, use 2½ cups of broth instead of 2, since more liquid evaporates than in a sealed slow cooker. Turn the roast over once halfway through.
How to Make Pot Roast Gravy
The cooking liquid is already full of flavor. Two minutes on the stove turns it into gravy.
Strain
Pour the liquid through a sieve into a saucepan.
Skim
Spoon off the fat, or use a fat separator.
Simmer
Bring to a gentle boil over medium heat.
Thicken
Whisk in 2 tbsp cornstarch mixed with 2 tbsp cold water.
Cook 2 minutes
Until glossy and thick enough to coat a spoon.
Season
Taste, then add salt, pepper or a few drops of Worcestershire.
Tips for Extra Tender Pot Roast
Dry the meat
A dry surface browns; a wet one steams.
Do not rush the sear
Leave each side alone until it releases from the pan.
Scrape the pan
The browned bits in the skillet belong in the pot.
Keep the lid on
Each lift adds time to the cook.
Do not drown it
Liquid a third to halfway up the roast is plenty.
Choose LOW when you can
Slower heat means softer meat.
Test with a fork
If it resists, give it another hour.
Rest before serving
Ten minutes lets the juices settle.
Ways to Change It Up
Tap one:
Mississippi-Style
Skip the tomato paste and herbs. Add 2 tbsp ranch seasoning, 4 tbsp butter and 6 pepperoncini with a splash of their brine.
French Onion
Use 3 sliced onions, cooked 10 minutes until golden, and 1 tbsp balsamic vinegar.
Balsamic and Herb
Add ¼ cup balsamic vinegar and 1 tbsp honey with the broth.
Mushroom
Add 8 oz halved cremini mushrooms with the vegetables.
Italian-Style
Swap the herbs for 2 tsp Italian seasoning and add a 14 oz can of crushed tomatoes. Serve over polenta or pasta.
Root Vegetable
Use parsnips, turnips and sweet potato chunks in place of some of the potatoes.
Storing and Reheating
| What | How | Keeps |
|---|---|---|
| WhatRefrigerator | HowAirtight container, meat covered with cooking liquid | Keeps3 to 4 days |
| WhatFreezer | HowMeat and liquid together; vegetables separately | KeepsUp to 3 months |
| WhatReheat, stovetop | HowCovered pan over low heat with a splash of broth | Keeps10 to 15 minutes |
| WhatReheat, oven | HowCovered dish at 300°F | Keeps20 to 25 minutes |
Potatoes turn grainy in the freezer, so freeze the beef and gravy and cook fresh potatoes when reheating. Thaw overnight in the fridge.
What to Do With Leftover Pot Roast
Leftovers shred easily for a second dinner.
- Hot beef sandwiches: pile shredded beef on toasted rolls with provolone and serve the warm cooking liquid for dipping.
- Beef and noodle bowls: warm the meat in its gravy and spoon over buttered egg noodles.
- Tacos or quesadillas: crisp the shredded beef in a hot skillet with a pinch of cumin.
- Pot roast hash: fry diced leftover potatoes and beef until crisp and top with a fried egg.
- Shepherd-style pie: beef, carrots and gravy under a layer of mashed potatoes, baked until golden.
- Beef and vegetable soup: add broth, the leftover vegetables and a handful of barley or pasta.
Slow Cooker Pot Roast: FAQs
What is the best cut of beef for slow cooker pot roast?
Chuck roast. It is well marbled and rich in connective tissue that melts during long, slow cooking, leaving the meat tender and juicy.
How long does pot roast take in a slow cooker?
A 3 lb chuck roast takes 8 to 10 hours on LOW or 4 to 5 hours on HIGH. LOW gives the most tender result.
Is it better to cook pot roast on low or high?
Low. The gentler heat gives the connective tissue more time to break down, so the meat is softer and holds more moisture.
Do I have to sear the roast first?
It is not required for the meat to cook, but searing adds a deep, roasted flavor to both the beef and the gravy. It is ten minutes well spent.
Why is my pot roast tough?
It almost always needs more time. Chuck turns tender only after the connective tissue has broken down, at around 195 to 205°F inside. Keep cooking and check again in an hour.
How much liquid goes in a slow cooker pot roast?
About 2 cups for a 3 lb roast. The liquid should come a third to halfway up the meat; the roast and vegetables release more as they cook.
When should I add the potatoes and carrots?
Large chunks and whole baby potatoes can go in at the start. For firmer vegetables, add them for the last 3 to 4 hours on LOW.
Can I put a frozen roast in the slow cooker?
It is not recommended. A frozen roast spends too long warming through. Thaw it in the fridge for 1 to 2 days first.
How do I thicken the pot roast gravy?
Strain the liquid into a saucepan, bring to a simmer and whisk in 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water. Simmer 2 minutes.
Can I make pot roast in the oven instead?
Yes. Sear in a Dutch oven, add everything, cover and cook at 300°F for 3 to 3½ hours, adding the vegetables for the last 1½ hours.
Can I use a different cut?
Yes. Bottom round, rump roast and brisket all work. They are leaner than chuck, so slice them across the grain instead of shredding.
How long does leftover pot roast keep?
3 to 4 days in the fridge in an airtight container, stored in its cooking liquid. It freezes well for up to 3 months.
Can I overcook pot roast in a slow cooker?
Yes. Past about 10 to 11 hours on LOW the meat starts to turn dry and stringy, even sitting in liquid.
What can I add for more flavor?
A tablespoon of soy sauce or balsamic vinegar, a few dried mushrooms, a bay leaf or a spoonful of Dijon mustard all deepen the flavor.
What do I serve with pot roast?
The potatoes and carrots cook alongside, so a green vegetable, crusty bread or buttered noodles is all it needs.
More Slow Cooker and Comfort Dinners
Set-and-forget meals and the sides to go with them.
Sear well, cook low, test with a fork.
Pin this slow cooker pot roast recipe for the next cozy Sunday dinner.