Delicious slow cooker pot roast recipe made by simmering chuck roast in a flavorful sauce until fork tender and served with creamy potatoes, onion, and carrots for a complete dinner.

For more incredible set-it-and-forget recipes, try my honey garlic chicken, chicken and wild rice soup, and slow cooker chicken thighs.

Table of Contents

1. Which roast is best for a slow cooker?
2. Brown the meat before placing it in the Crock-Pot
3. Saute the onions
4. Make a pan sauce with the drippings
5. Cover and cook
6. Testing for doneness
7. Cut the meat across the grain
8. Serve this with
9. FAQ
10. Slow Cooker Pot Roast Recipe

This cozy, home-cooked slow cooker pot roast recipe is a dinnertime staple! The hearty beef, vegetables, and sauce cook together in one pot. I recommend searing the roast before slow cooking to create a stunning, flavorful crust. It’s an additional step that’s worthwhile to do if you have the time. You can try my Instant-Pot pot roast if you have a pressure cooker.

Homemade gravy is created in the same pan as the seared beef for a savory sauce that complements the dish. Robust vegetables like Yukon gold potatoes and carrots cook with the roast, soaking up the delicious juices. They can stand up to the long cooking time and keep their shape. The ingredients gently simmer in a Crock-Pot, so dinner’s ready when you need it. 

Cut the potatoes and carrots into large-sized pieces so they stay intact as it cooks for hours. Make a nest for the meat, using cut pieces of carrots, potato, and thyme.

Which roast is best for a slow cooker?

The best cut of beef to use for the slow cooker is a chuck roast, specifically the chuck eye roll. This large boneless primal cut is located at the shoulder area and is known for its strong beefy flavors.

Due to its naturally higher amounts of connective tissue and marbeling, low and slow moist-heat cooking methods like braising and stewing work best. Generously season with salt and pepper.

Brown the meat before placing it in the Crock-Pot

Add the roast to a hot pan over medium-high heat, with a high smoke point oil like olive oil. Searing creates a flavorful crust and beautiful deep brown color due to the Maillard reaction. Make sure to dry the meat’s surface with paper towels to remove any excess moisture, which could cause steaming instead of browning.

After searing the beef, transfer the roast to the slow cooker. For quicker preparation, you can add raw meat directly to the slow cooker, although, in my opinion, the end product is not as flavorful.

Saute the onions

There is a ton of flavor left in the pan after searing the beef, don’t let it go to waste! To incorporate the meat juices, fond, and richness from the fat, I use the renderings to saute the onions and make a pan gravy which will be added to the slow cooker.

Cooking the onions and garlic in the drippings also caramelizes them for a sweeter taste. The garlic and tomato paste are lightly fried to add depth to the sauce. Balsamic vinegar is reduced to soften the tartness and enhance the gravy flavors.

Make a pan sauce with the drippings

To thicken the consistency, make a roux using flour and butter. Then add beef stock or beef broth and soy sauce to deepen the umami flavor, but Worcestershire sauce can be substituted. The pan sauce will be used as the braising liquid.

Cover and cook

The gravy gets added to the slow cooker, but it will not cover the sides of the roast at first. Over time, the beef braises in the sauce, the juices from the meat accumulate, and the vegetables soften. The liquid will increase, going about halfway up the sides of the beef and helping to cook and tenderize everything in the enclosed environment.

The slow cooker works like a dutch oven to braise the beef. It uses electrical elements to heat the cooking vessel to a stabilized simmering point of around 209ºF (98ºC) for the Crock-Pot brand. The only difference between the high and low settings is how quickly the food inside the pot reaches the simmer point.

Testing for doneness

Avoid continually removing the lid to keep a moist and heated environment in the slow cooker. Check for the doneness of the roast and vegetables towards the end of cooking. Cook until the meat is well done and reaches an internal temperature of about 210ºF (99ºC). It should be very tender!

Cut the meat across the grain

When the meat is done cooking, you can cut the large roast into slices or chunks. The muscle fibers run down the meat in longer bundles. Look for the grainline, and cut the beef perpendicular across the grain. This helps to break up the protein and make it easier to chew.

I like to serve the pot roast with a sprinkling of fresh parsley and a few scoops of sauce from the slow cooker. If you’d like a thicker sauce, transfer it to a pan and reduce it until the desired consistency is reached.

Serve this with

FAQ