This slow cooker pot roast is the ultimate set-it-and-forget-it dinner. A beef chuck roast is seared, then cooked low and slow with aromatics and broth until it’s fork-tender and bathed in a rich, savory gravy. It works because the long, moist heat breaks down the collagen in the chuck, turning a tough cut into buttery, melt-apart meat.
Ingredients
- 3 lb (1.4 kg) beef chuck roast
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 1 cup (240 ml) beef broth (low-sodium)
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 g) tomato paste
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 3 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 1 lb (450 g) baby potatoes, halved if large
- 3 large carrots, peeled and cut into 2-inch (5 cm) chunks
- 2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) cold water (for gravy)
Instructions
- Pat the roast dry with paper towels. Season all over with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side, until a deep brown crust forms. Transfer to a plate.
- In the same skillet, add the onion and cook for 3-4 minutes, scraping up any browned bits. Add the garlic and cook for 30 seconds until fragrant.
- Pour the beef broth into the skillet, stirring to deglaze. Stir in the Worcestershire sauce and tomato paste. Bring to a simmer.
- Place the seared roast in the slow cooker. Scatter the onion mixture around it. Add the rosemary, thyme, and bay leaves.
- Pour the broth mixture over the roast. Cover and cook on LOW for 8 hours, or on HIGH for 5-6 hours, until the meat is fork-tender.
- Add the potatoes and carrots during the last 2 hours of cooking (if cooking on HIGH, add them after 3 hours).
- When the roast is done, remove it and the vegetables to a platter. Discard the herb sprigs and bay leaves.
- To make the gravy: skim excess fat from the liquid in the slow cooker. Whisk in the cornstarch slurry. Set the slow cooker to HIGH (or transfer to a saucepan) and cook, whisking, for 5-10 minutes until thickened.
- Check the internal temperature of the roast with a food thermometer. For whole cuts of beef, the USDA FSIS safe minimum is 145°F (63°C) with a 3-minute rest, but for pot roast you want it much higher (around 200°F/93°C) for fork-tender results. Slice or shred the meat, and serve with the gravy.
Tips
- Don’t skip the sear: Browning the roast first develops deep flavor that you can’t get from just slow cooking. It also helps the meat hold its shape.
- Use low-sodium broth: The Worcestershire sauce and tomato paste add salt. You can always add more salt at the end, but you can’t take it out.
- Add vegetables late: If you add potatoes and carrots at the start, they’ll turn to mush. Adding them in the last 2 hours keeps them tender but intact.
- Make it gluten-free: Use gluten-free Worcestershire sauce and thicken the gravy with cornstarch instead of flour.
Serving Suggestions
Serve the roast sliced or shredded, with the potatoes and carrots, and plenty of gravy spooned over the top. It pairs beautifully with mashed potatoes (if you want extra carbs), crusty bread to soak up the juice, or a simple green salad with a bright vinaigrette to cut the richness.
Variations
- Italian-style: Swap the Worcestershire for balsamic vinegar, add a can of diced tomatoes and a teaspoon of dried oregano, and serve over polenta.
- Mexican-inspired: Add a chipotle pepper in adobo, a teaspoon of cumin, and a squeeze of lime at the end. Shred and use for tacos or burrito bowls.
- Mushroom gravy: Sauté 8 oz (225 g) sliced mushrooms with the onion, and use a splash of red wine instead of some of the broth.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The roast and vegetables will keep for 3-4 days. To reheat, place in a saucepan with a little broth or water, cover, and warm over medium-low heat until heated through to 165°F (74°C). You can also reheat in the microwave in 30-second bursts. The meat also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different cut of beef? Yes. Chuck roast is ideal, but brisket or round roast also work. Round will be leaner and may dry out more, so keep the cook time on the shorter end and check for tenderness.
Why is my roast tough? It’s undercooked. Collagen needs time and heat to break down into gelatin. If it’s tough, cook it another hour or two until it’s fork-tender.
Can I cook this on high the whole time? Yes, but the texture will be slightly less tender. Cook for 5-6 hours on HIGH. The low-and-slow method gives the best results.
Do I need to brown the meat first? It’s not strictly necessary, but it adds a lot of flavor. If you’re short on time, you can skip it, but the gravy will be less rich.
Can I make this ahead? Absolutely. The roast tastes even better the next day. Cook it, cool, and refrigerate. Reheat gently in a covered pot with a splash of broth.
Can I add other vegetables? Yes, parsnips, turnips, or celery root work well. Add them in the last 2 hours, just like the potatoes and carrots.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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