This classic, easy slow cooker pot roast is prepped in only 15 minutes, cooks everything in the slow cooker, and makes a hearty dinner to feed a crowd. The result is an impressive meal that takes very little time in the kitchen!
About This Recipe
This recipe is an easy way to cook pot roast and your slow cooker does all the work! You’ll simply add everything to your crockpot and set-it-and-forget-it for dinner.
It’s a traditional pot roast with some added flavor from a generous amount of Worcestershire sauce and fresh (or dried) thyme. The combination of classic meat and vegetables plus tasty seasonings is what makes this roast mouthwateringly good every time.
A Beginner-Friendly Recipe
If this is your first time cooking a pot roast, using a slow cooker is a straightforward, fool-proof way to do it. This recipe is ideal for a busy weeknight dinner or special occasions: it’s easy and quick to prepare yet always tastes impressive.
How to Cook Slow Cooker Pot Roast
Step 1: Season The Roast
Use paper towels to dab the roast dry. Sprinkle all sides with salt and pepper.
Step 2: Sear The Roast
In a large skillet over medium high heat, add 1 tablespoon of olive oil. Once hot, sear the roast for 4 - 5 minutes on each side, until well-browned. Add the beef to the bottom of the slow cooker. (Recommended slow cooker size: 6 or 7 quart.)
Step 3: Add Vegetables
Add the carrots, potatoes and onion around and on top of the roast in the slow cooker.
Step 4: Add Remaining Ingredients
Add the broth, Worcestershire sauce, thyme and bay leaf to the slow cooker. Depending on the size of your slow cooker you may want to add ½ - 1 cup more of broth (or water) so that the beef and vegetables are almost completely covered in liquid.
Step 5: Cook
Cover and cook on low for 8 - 9 hours or high for 5 - 6 hours. The roast and vegetables should be cooked through.
Step 6: Serve
Remove the beef from the slow cooker. Shred the beef and discard any fat. Discard the bay leaf and serve the vegetables alongside the beef. Season with additional salt and pepper to taste.
Frequently Asked Questions
Chuck roast is traditionally used for pot roasts. It’s a cut of meat that’s rich and can be fatty. Chuck roast is best enjoyed slow cooked (like in a pot roast) as it is also a tougher cut of beef.
This recipe calls for a 3 - 5 pound cut of chuck roast. You can choose the size of your roast depending on how many servings you would like to make. A 3 pound roast will make about 6 servings while a 5 pound roast will make about 8 servings.
Pot roast takes about 8 - 9 hours on low or 4 - 5 hours on high to cook in the slow cooker. Once done, the roast and vegetables should be cooked through.
The done temperature of a roast is 145°F for medium-rare (taken in the thickest part of the meat) and the vegetables should be tender all the way through when pierced with a fork.
How to Serve Slow Cooker Pot Roast
Once your roast is cooked, remove the beef from the slow cooker and place it on a cutting board. Use two forks (or a fork and a knife) to shred the beef into bite-sized pieces. Add to a serving platter or plates.
Remove the vegetables from the slow cooker, discard the bay leaf, and add vegetables alongside the beef. Season the beef and vegetables with additional salt and pepper to taste.
Optionally, you can also spoon the broth from the slow cooker over the beef prior to serving or make a gravy (see below).
How to Make Gravy for Pot Roast
To make a gravy for your pot roast, measure 2 cups of liquid from your slow cooker and strain with a fine mesh strainer. Add the liquid to a small saucepan over medium high heat and bring to a simmer.
Separately, mix together 2 tablespoons of cornstarch and 2 tablespoons of water. Whisk the cornstarch mixture into the saucepan and stir constantly for about 1 minute, until thickened. Pour the gravy over the roast before serving or once plated.Print