Ultimate Slow Cooker Pot Roast Recipe

I use one simple pantry trick in my Slow Cooker Beef Roast with Potatoes and Carrots that consistently produces a mouthwatering, flavorful, tender chuck roast alongside perfectly seasoned potatoes and carrots.

I spent years chasing the perfect pot roast, testing mess after mess until one day I got it right. My Ultimate Slow Cooker Pot Roast turns a humble beef chuck roast into something unexpectedly deep and juicy, with carrots that soak up every savory note.

I won’t give you the whole secret here, but little timing tricks and a bold splash of patience make all the difference. People ask if I cheated, and I say no, just a few stubborn habits and a well timed stir.

Call it my Crockpot Roast, and if you try it you’ll know what I mean.

Ingredients

• Beef chuck roast: high in protein and collagen, makes tender, rich, deeply savory meat
• Yellow onion: adds natural sweetness and umami provides fiber and vitamin C
• Garlic: fragrant gives sharp savory bite and immune friendly compounds
• Red wine: brings acidity and depth, tannins balance fatty richness
• Carrots: natural sweetness beta carotene and fiber, soften during long cook
• Baby potatoes: starchy comfort add carbs and creamy texture when tender
• Thyme and rosemary: herbal notes aromatic oils lift flavor without overpowering
• Worcestershire sauce: umami bomb tangy savory boost small amount goes a long way
• Tomato paste: concentrated sweetness and acidity deepens color and savory profile

Ingredient Quantities

• 3 to 4 lb beef chuck roast, trimmed (1.4 to 1.8 kg)
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil or olive oil
• 1 large yellow onion, cut into wedges
• 3 cloves garlic, minced or smashed
• 2 cups low sodium beef broth
• 1 cup dry red wine, optional (or use extra beef broth)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme or 2 sprigs fresh thyme
• 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
• 3 bay leaves
• 1 pound baby potatoes or 4 medium Yukon Gold potatoes, halved
• 4 large carrots, peeled and cut into 2 inch chunks
• 2 stalks celery, cut into chunks (optional but i usually add it)
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water for gravy, optional
• 1 tablespoon brown sugar or 1 teaspoon balsamic vinegar, optional to balance flavor

How to Make this

1. Pat the 3 to 4 lb chuck roast dry, trim any big chunks of fat, then rub with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper; if you got time let it sit 15-30 minutes at room temp.

2. Heat 2 tbsp vegetable or olive oil in a large skillet over medium-high heat, sear the roast 3 to 4 minutes per side until deeply browned for flavor, then transfer the roast to the slow cooker.

3. In the same skillet lower heat, add the large onion wedges and 3 cloves minced or smashed garlic, cook 3-4 minutes until softened; stir in 2 tbsp tomato paste and cook 30-60 seconds, then deglaze with 1 cup dry red wine or an extra cup of beef broth scraping up browned bits.

4. Add 2 cups low sodium beef broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme or 2 sprigs fresh thyme, 2 sprigs fresh rosemary or 1 tsp dried rosemary, and 3 bay leaves to the pan; if you want a little sweetness add 1 tbsp brown sugar or 1 tsp balsamic vinegar. Bring to a simmer then pour all that over the roast in the slow cooker.

5. Nestle 1 lb baby potatoes or 4 halved Yukon Golds, 4 large carrots peeled and cut into 2 inch chunks, and optional 2 stalks celery cut into chunks around the roast so everything cooks in the braising liquid.

6. Cover and cook: low for 8-9 hours or high for 4-5 hours, until the meat is fork tender and veggies are soft.

7. When done lift the roast and veggies out and cover with foil to keep warm. Remove and discard bay leaves and any woody herb stems, skim off excess fat from the cooking liquid.

8. For gravy mix 2 tbsp cornstarch with 2 tbsp cold water, whisk the slurry into the hot cooking liquid in a saucepan over medium heat and simmer until thickened about 1-3 minutes. Taste and add salt and pepper as needed, you can finish with a pat of butter for shine.

9. Slice the roast across the grain or shred with forks, serve with the potatoes and carrots and plenty of gravy. Quick tips: dont skip the sear, it really amps up the flavor; let the meat rest 10 minutes before slicing; if gravy is too thin reduce it more on the stove, if too thick add a splash of broth.

Equipment Needed

1. Cutting board, for trimming the roast and chopping veg
2. Sharp chef’s knife, you want it sharp or searing and prep get harder
3. Kitchen towels or paper towels, to pat the meat dry and wipe up spills
4. Measuring cups and measuring spoons, dont eyeball the salt or liquids
5. Large heavy skillet or frying pan, for searing the roast and cooking the onions
6. Tongs, to flip and move the roast without stabbing it and losing juices
7. Slow cooker (4 to 6 quart), the main braising vessel
8. Wooden spoon or silicone spatula, for stirring tomato paste and scraping the pan
9. Medium saucepan, to reduce and finish the gravy
10. Whisk and a small bowl, to mix the cornstarch slurry and smooth the gravy

FAQ

Ultimate Slow Cooker Pot Roast Recipe Substitutions and Variations

• Beef chuck roast — Substitutes: brisket (same slow-cook vibes, more beefy), bottom round or eye of round (leaner, slice thin after cooking), boneless short ribs (richer and fattier). If you pick a lean cut, add a bit of fat or don’t overcook it, cause it’ll dry out.
• Dry red wine — Substitutes: extra low-sodium beef broth (1:1), nonalcoholic red wine, or 3/4 cup unsweetened pomegranate or cranberry juice + 1/4 cup water and a splash of vinegar to cut sweetness. Or 1 tablespoon balsamic vinegar + water to make up the cup. Works fine, just taste and adjust.
• Baby/Yukon potatoes — Substitutes: red potatoes, fingerlings, or russets (they’ll break down more). Sweet potatoes will work too, but add them later since they cook faster and give a sweeter flavor.
• Cornstarch slurry for gravy — Substitutes: flour slurry (2 tablespoons flour + 2 tablespoons cold water then simmer to cook out raw taste), arrowroot powder (same ratio as cornstarch, makes a clear glossy sauce, don’t boil too long), or a beurre manié (equal butter+flour kneaded then whisked in at end). Pick arrowroot for gluten free.

Pro Tips

– Sear and then rest the roast. Browning the meat well gives way more flavor and texture, and letting it sit about 10 to 15 minutes before slicing keeps the juices where you want them. If you plan to shred it, cook until it’s really tender, about 195 to 205 F internal, and it will pull apart nicely.

– Reduce the wine and tomato paste in the pan before you add the broth. Let that mixture simmer a minute or two so it gets concentrated and less sharp, scrape up all the browned bits. If the sauce tastes a bit too bright or acidic, a small spoon of brown sugar or a splash of balsamic will calm it down.

– Think about veggie timing and size. Bigger potato chunks and carrot pieces hold up better for long cooks, or add potatoes in the last 1 to 2 hours if you want them firmer. Nestle softer veg away from the hottest spot so they dont turn to mush.

– Finish the gravy right. Skim off excess fat, then reduce the liquid to concentrate flavor before adding a cornstarch slurry. Mix the slurry in cold, whisk it smooth, then simmer until it thickens. Taste and only then adjust salt, pepper and a pat of butter for shine.