Our easy Slow Cooker Pot Roast is a tried-and-true recipe that your whole family is going to love! Made with the most fork tender beef roast covered in a homemade pot roast seasoning, fresh vegetables, and top it all off with a delicious gravy. Get everything in the crock pot in the morning and by dinnertime you will have some classic comfort food for your weeknight dinner!
The Best Slow Cooker Pot Roast
Slow cooker recipes are always in season – right?! Who doesn’t love a meal they can prep in the morning and when the evening rolls around, it’s ready and waiting when you get home! After a long day, coming home to a nice, warm dinner on those chilly nights is simply the best. Now, we have made pot roast in a dutch oven, but that is more of a weekend or Sunday dinner recipe because it requires you to use the oven. We love that this classic pot roast can just cook all day, unattended, and it results in the best fall-apart meat you have ever tasted!
Why You Will Love This Recipe
- Slow Cooked: chuck roast is a great option for pot roast because it is naturally a little bit tougher than other cuts of beef. By slow roasting it all day it is breaking down those naturally tough pieces so they are tender and juicy, when done cooking!
- Gravy: we love, love, love any recipe with gravy in it (who doesn’t) and I feel like gravy always makes a recipe “kid-friendly.”
- Leftovers: If you are making this for a family of 4 you will easily have leftovers for lunches throughout the week! Win win!
What You Will Need
- chuck roast – our favorite cut of beef for a mouth-watering pot roast, but you can choose a different one, if you prefer.
- pot roast seasoning – we have included this homemade pot roast seasoning in the recipe card below – so easy and great flavor!
- extra virgin olive oil – just a little bit in the hot skillet to sear the roast.
- sweet yellow onion & fresh garlic – classic flavor starters that are always a must!
- carrots, celery, & potatoes – traditional fresh vegetables that are typically found in most pot roast recipes, but feel free to switch them up.
- bay leaves – all about that added flavor while it slow cooks.
- beef broth – a little extra liquid is necessary to make sure the pot roast doesn’t dry out.
- pomegranate juice – option to use this or a dry red wine!
- balsamic vinegar & red wine vinegar – a vinegar combination that really adds a depth of flavor.
- tomato paste – just pick-up a squeezable tomato paste for recipes, like this, where you only need a small amount.
- fresh rosemary & thyme – fresh herbs that are made into an herb bundle, so much flavor!
- cornstarch or arrowroot powder – use one or the other to make a perfectly thick gravy.
How To Make Slow Cooker Pot Roast
The first steps to making this easy recipe are to take the chuck roast out of the packaging, give it a quick rinse under cold water, and pat dry with paper towels. Mix the seasoning ingredients in a small bowl and season roast before searing. Bring a large skillet or dutch oven to a medium high heat, drizzle in the olive oil, and then sear the roast on all sides.
Place the large chunks of veggies, garlic, and bay leaves in the bottom of the slow cooker. Now carefully transfer the seared roast to the slow cooker and place it on top of the vegetables. In a medium bowl, whisk together the broth, pomegranate juice (or wine), red wine vinegar, balsamic vinegar, and tomato paste. Pour this mixture over the top of the meat in the crockpot.
Place the herb bundle in there, cover, and cook on the high setting for 4 hours or low temperature setting for 6-7 hours. For best results, go with low!
Once it is done cooking, carefully transfer the roast and veggies to a serving platter and cover with aluminum foil.
Now it is time to make that amazing pot roast gravy! Simply remove about a half cup of liquid and whisk in the corn starch to thicken. Pour this mixture into the crock pot, put the cover back on, and let it heat on high for 5-7 minutes. The recipe card below includes a Whole30/Paleo gravy option, if you prefer.
Recipe FAQ
No, you don’t have to do this step. However, we highly recommend it. This process only takes a few minutes and the sear helps add flavor, plus it keeps the inside of the meat juicy and tender.
If there is time, we definitely prefer to cook a pot roast on a low setting. That low and slow cooking process is the best way to keep everything fall-apart tender! If you don’t have the time, the high setting will definitely do the job.
This depends on the heat setting and how large of a roast you are cooking. We used a 3 pound roast and on the low setting, it cooked for about 6-7 hours. If we used the high setting, it would take around 4 hours.
This recipe for slow cooker pot roast and gravy might even taste better the next day! There are just some recipes that make the best leftovers. Simply place this complete meal in an airtight container and store in the fridge for 3-4 days. Be sure to include the gravy to prevent anything from drying out.
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Crockpot Recipes You Might Like
Slow Cooker Beef Ramen
BEST Crockpot Ham
Easy Slow Cooker Pulled Pork
Crockpot Venison Stew
Slow Cooker Pot Roast Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 8–10 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Description
Slow Cooker Pot Roast Recipe – a flavorful, tender slow-cooked pot roast that is fall-apart delicious!
Ingredients
Pot Roast Seasoning:
- 1 tablespoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 1 1/2 teaspoons dried thyme leaves
- 1 1/2 teaspoons parsley flakes
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon dried marjoram
Pot Roast:
- 2–3lb chuck roast
- 2 tablespoons olive oil (or avocado oil)
- 1 small yellow onion, halved and quartered
- 3 medium carrots, peeled and cut into 1-inch chunks
- 3 stalks of celery, cut into 1-inch chunks
- 2 russet potatoes, cut into 1-inch pieces
- 1 tablespoon garlic, minced
- 2 bay leaves
- 1 cup beef broth
- 1/2 cup pomegranate juice
- 1 teaspoons balsamic vinegar
- 1 teaspoon red wine vinegar
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 5–6 sprigs fresh thyme
Gravy:
- Gluten-Free Option: 1 1/2 tablespoons cornstarch
- Paleo/Whole30 Option: 2 tablespoons arrowroot powder + 2 tablespoons water
Instructions
- Combine Pot Roast Seasoning ingredients in a small bowl and set aside.
- Tie the fresh rosemary and fresh thyme together with some cooking twine; set aside.
- Cut-up the fresh veggies and potatoes, place in your crockpot along with the garlic, and bay leaves.
- In a small mixing bowl combine the beef broth, pomegranate juice, balsamic vinegar, red wine vinegar, and tomato paste. Whisk to combine and set aside.
- Rinse off chuck roast and place on a large plate or platter. Pat dry with a clean paper towel.
- Take the Pot Roast Seasoning and rub all over the chuck roast, getting into every nook and cranny.
- Bring a large cast iron skillet to medium-high heat and add olive oil.
- Sear the chuck roast on all sides (2-3 minutes per side).
- Place the seared chuck roast on top of the veggies in the slow cooker.
- Pour the beef broth mixture over top and add in the herb bundle.
- Cover & let cook on LOW 6-8 hours or on HIGH 4 hours.
- Remove chuck roast and place on a large platter or plate. Using a slotted spoon remove the veggies and potatoes, placing them on the same plate. Cover with aluminum foil and set aside.
- Gluten-Free Gravy: Using a glass measuring cup, scoop out 1/2 cup of the remaining broth and add the cornstarch to that measuring cup. Whisk until combined and thick; pour into the slow cooker and whisk to combine. Ensure the slow cooker is on HIGH and cover. Let sit 5-7 minutes. To thicken more, add additional cornstarch 1/2 tablespoon at a time.
- Paleo/Whole30 Gravy: Combine 2 tablespoons water with 2 tablespoons arrowroot powder; whisk to combine. Pour into the slow cooker with the remaining broth and whisk to combine. Ensure the slow cooker is on HIGH and cover. Let sit 5-7 minutes. To thicken more, add additional arrowroot powder 1/2 tablespoon at a time.
Notes
- Vegetables: Feel free to mix up your veggies if you want – parsnips are also great in this recipe!
- Pomegranate Juice: If you aren’t concerned with Paleo/Whole30 feel free to use a dry red wine in place of the pomegranate juice (such as a merlot).
- Balsamic Vinegar: If you are looking for a Whole30/Paleo balsamic vinegar, we love Primal Kitchen’s Balsamic Vinegar!
- Kitchen Twine: Kitchen twine is sold in most grocery stores that have a kitchen section (such as Target, etc.), but here is a link to one if you need it!
- High vs. Low: we prefer to cook this low and slow for 8 hours for best results, but the recipe will turn out great either way!
Nutrition
- Serving Size: 6oz
- Calories: 206
- Sugar: 3.8 g
- Sodium: 513.6 mg
- Fat: 7.6 g
- Carbohydrates: 14.7 g
- Protein: 19.5 g
- Cholesterol: 53.6 mg
Linda says
This is lovely and perfect and easy for company. My husband gobbled it up especially with the potatoes and gravy. ❤️
Katie says
This roast was perfect for Sunday night dinner on the first really freezing winter night. Smelled so good all day while cooking and tasted even better.
Alissa says
I don’t know which was better, the way this recipe made my house smell or the way it tasted! My new go to pot roast recipe for sure.
Erin says
So happy to hear that, Alissa!