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An extreme close-up shot of a perfectly seared beef chuck roast, showing the caramelized and crispy texture before it goes into the slow cooker. Searing is key for a flavorful pot roast.

Slow Cooker Pot Roast: The Ultimate Guide to Fall-Apart Tender Beef

This Slow Cooker Pot Roast recipe is your foolproof guide to incredibly tender, flavorful beef and vegetables, complete with a rich, savory gravy. The ultimate comfort food classic!
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Pot Roast
  • 3-4 pound boneless beef chuck roast
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 large yellow onion chopped
  • 5 cloves garlic smashed
  • 3 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1.5 pounds carrots peeled and cut into 2-inch chunks
  • 2 pounds Yukon Gold potatoes quartered
For the Gravy
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Equipment

  • 1 Slow Cooker (6-quart or larger)
  • 1 Large Skillet

Method
 

  1. Pat the chuck roast dry with paper towels and season generously on all sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes per side until a deep brown crust forms. Transfer the seared roast to the slow cooker.
  2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add smashed garlic and cook for 1 minute more. Pour in about 1/2 cup of beef broth to deglaze the pan, scraping up any browned bits from the bottom.
  3. Pour the onion mixture over the roast. Add the remaining beef broth, Worcestershire sauce, fresh thyme, and rosemary. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the meat is very tender.
  4. Add the carrots and potatoes to the slow cooker around the roast. Cover and continue to cook on LOW for 1-2 more hours or until vegetables are tender.
  5. Remove the roast and vegetables to a platter and tent with foil to keep warm. Let the meat rest for at least 10 minutes before shredding or slicing against the grain.
  6. Strain the cooking liquid into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch and cold water to make a slurry. Slowly whisk the slurry into the simmering liquid and cook for 2-3 minutes, stirring, until thickened. Season to taste.
  7. Serve the pot roast and vegetables hot, smothered in the homemade gravy.

Notes

Tip 1: For the best flavor, do not skip the searing step! It creates a rich, caramelized crust that is essential for a savory pot roast.
Tip 2: Use low-sodium beef broth to better control the final saltiness of your gravy.
Tip 3: Let the roast rest before shredding. This helps the meat retain its juices, making it more tender and flavorful.