Crockpot Pot Roast Recipe

There’s something quietly magical about walking into a house that smells of slow-cooked beef and herbs.

It feels like an instant hug, a promise of a deeply satisfying meal waiting patiently for you.

Why This Recipe Feels Like Home

I’ve been making this pot roast for years, and it never fails to gather everyone at the table.

It turns an affordable cut of meat into a tender, flavor-packed masterpiece with very little hands-on work from you.

Ingredients Needed for the Recipe

Each ingredient here builds a layer of flavor, creating that rich, savory depth we all love.

• Beef Chuck Roast (3.5 lbs): The star of the show. Its marbling melts during cooking, basting the meat from within for incredible tenderness.
• Avocado Oil (2 tbsp): Used for searing. Its high smoke point gives the roast a perfect, dark crust without burning.
• Salt & Black Pepper: The essential seasoning that makes all the other flavors pop and cling to the meat.
• Garlic (4 cloves) & Yellow Onion: The aromatic foundation. They sweeten and mellow, creating a savory base note for the entire dish.
• Carrots, Celery, & Baby Potatoes: Classic hearty vegetables. They soak up the savory broth and become meltingly soft alongside the beef.
• Low-Sodium Beef Broth (2 cups): The cooking liquid that transforms into a delicious gravy, keeping everything moist and flavorful.
• Dry Red Wine (1 cup): Adds a wonderful complexity and richness to the sauce. It cooks down, leaving behind its best qualities.
• Fresh Rosemary, Thyme, & Bay Leaves: The herbal bouquet. Fresh herbs provide a brighter, more vibrant flavor than dried ones can.

The Simple Art of Building Flavor

Great pot roast isn’t complicated, but a couple of small choices make a huge difference.

Taking ten minutes to sear the meat is the single best thing you can do for flavor, trust me on this.

How to make Slow Cooker Pot Roast?

Step 1 – Sear the Beef

Pat your chuck roast completely dry with paper towels—this is key for a good sear.

Generously season it all over with salt and pepper, then sear in hot oil until you have a deep, brown crust on both sides.

Step 2 – Assemble in the Slow Cooker

Place the seared roast in your slow cooker and scatter all the chopped vegetables and herbs around it.

I add the veggies on top of the meat, which helps them stay just a bit firmer. Pour the broth and wine over everything.

Step 3 – Choose Your Time and Walk Away

Now, you decide. For the most fall-apart texture, cook on low for 8 to 9 hours.

If you need it sooner, the high setting for 5 to 6 hours will still give you a wonderfully tender result.

Step 4 – Finish and Thicken

Carefully remove the big roast and the spent herb sprigs and bay leaves. Shred or slice the meat—it will be incredibly tender.

For a thicker gravy, whisk cornstarch with cold water and stir it into the hot broth in the cooker.

Step 5 – Serve and Savor

Return the meat to the pot to coat it in that glorious gravy, or arrange everything on a large platter.

Ladle extra gravy into a bowl for the table, because someone will always want more.

Smart Ingredient Swaps

No red wine? Just use an extra cup of beef broth, maybe with a teaspoon of balsamic vinegar for depth.

You can use parsnips or turnips instead of some carrots, and any small potatoes will work beautifully.

Tips

• Don’t skip the sear. It builds a flavor foundation that slow cooking alone just can’t achieve.
• Use low-sodium broth. It lets you control the salt level perfectly, especially since the liquid reduces.
• Let the roast rest for 10-15 minutes after cooking before shredding. It helps the juices redistribute.
• For a super-rich gravy, you can skim some fat from the surface after cooking and stir it back in.

Transforming Your Leftovers

The next day, this pot roast becomes a whole new kitchen adventure. Shred the remaining beef finely.

Pile it into toasted rolls for French dip sandwiches, using the gravy for dipping. It’s phenomenal.

Or, fry the shredded beef in a skillet until crisped for amazing tacos or a hearty hash with eggs.

This recipe is about more than just dinner. It’s about creating a sense of warmth and comfort with very little effort.

So go ahead, let your slow cooker do the quiet work, and get ready for the compliments.

Print Recipe

Crockpot Pot Roast Recipe

Author: Kelsey Perez Cooking Method: Slow cooking Cuisine: American Courses: Dinner, Lunch

Difficulty: easy Prep Time 20 mins Cook Time 540 mins Rest Time 10 mins Total Time 9 hrs 30 mins

Servings: 6 Estimated Cost: $ 25 Calories: 680

Best Season: Fall, Winter

Description

This classic pot roast is my favorite home-cooked meal made with tender chuck roast and hearty vegetables simmered in a flavorful beef broth. The best part is that it comes together easily in a slow cooker or Crockpot! Perfect for cozy fall and winter dinners, holidays like Thanksgiving or Christmas, and easy weeknight comfort food that feeds a crowd.

ingredients

Servings

Main Ingredients

• 2 tablespoons avocado oil (or olive oil)
• 3.5 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 4 cloves garlic (thinly sliced)
• 1 yellow onion (cut into large chunks)
• 4 carrots (peeled and cut into 1-inch pieces)
• 3 stalks celery (cut into 1-inch pieces)
• 1.5 pounds baby potatoes (white or Yukon gold) (quartered)
• 2 cups low-sodium beef broth
• 1 cup red wine (optional: substitute with extra beef broth)
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

Optional to Thicken Gravy

• 2 tablespoons cornstarch or arrowroot powder
• 3 tablespoons water

Instructions

1. Sear the beef

   In a large cast iron skillet, heat the oil on medium-high heat. Season both sides of the beef roast with salt and pepper, and sear for 4 to 5 minutes on each side to give it a dark brown crust. Transfer the roast to a 6 to 7-quart slow cooker.

2. Add to slow cooker

   Add the garlic, onion, carrots, celery, potatoes, rosemary, thyme, and bay leaves to the slow cooker. Pour the beef broth and red wine on top. Add the lid and cook on low for 8 to 9 hours or on high for 5 to 6 hours.

3. Remove and shred

   Remove the sprigs of rosemary, thyme, and the bay leaves. Then remove the roast and shred or slice it up.

4. Thicken broth

   If you'd like to thicken the broth to more of a gravy consistency, stir together the cornstarch or arrowroot powder and water in a small bowl. Pour it into the slow cooker and stir everything together until it starts to thicken.

5. Serve

   Serve the meat and vegetables on a platter with some of the gravy (you can serve extra gravy on the side).

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 680kcal

% Daily Value *

Total Fat 35g54%

Saturated Fat 12g60%

Cholesterol 155mg52%

Sodium 1100mg46%

Potassium 1450mg42%

Total Carbohydrate 32g11%

Dietary Fiber 5g20%

Sugars 7g

Protein 54g108%

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Calcium 80 mg

Iron 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it ahead: This pot roast tastes even better the next day! Store in the fridge and reheat gently on the stovetop or in the microwave.
• Wine-free version: Simply replace red wine with additional beef broth for an alcohol-free version.
• Vegetable swaps: Feel free to add parsnips, turnips, or mushrooms for extra depth.
• Serving ideas: Pair with mashed potatoes, sautéed spinach, green beans, or roasted Brussels sprouts.

Keywords: slow cooker pot roast, beef pot roast, chuck roast recipe, comfort food, holiday dinner, crockpot roast