There’s nothing quite like the cozy aroma of a slow-cooked pot roast filling your kitchen on a chilly day. This timeless dish is pure comfort — tender, melt-in-your-mouth beef surrounded by soft, flavorful vegetables in a rich, savory broth.
With just a few minutes of prep, your slow cooker transforms simple ingredients into a hearty meal that tastes like home. Whether you’re cooking for family or entertaining friends, this classic pot roast recipe is a guaranteed crowd-pleaser that brings everyone together around the table.
Ingredients
- 3 lbs (1.4 kg) chuck roast
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, cut into 2-inch pieces
- 1 lb (450 g) baby potatoes, halved
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) red wine (optional, for richer flavor)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp water (optional, for thickening)
Instructions
1. Prepare the Roast
Generously season the chuck roast with salt and pepper on all sides.
2. Sear the Meat (Optional but Highly Recommended)
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until browned.
This step locks in moisture and builds deep, savory flavor for the final dish.
3. Layer the Vegetables
Place the sliced onions, carrots, and baby potatoes at the bottom of your slow cooker.
4. Add the Roast and Seasonings
Place the seared roast on top of the vegetables. Add minced garlic, beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
5. Cook Low and Slow
Cover and cook on low for 8–10 hours or high for 4–5 hours, until the roast is fork-tender and the vegetables are soft and flavorful.
6. Optional: Make a Thick Gravy
When the roast is done, remove the beef and vegetables to a serving platter. Cover with foil to keep warm.
Pour the cooking liquid into a saucepan and bring it to a gentle boil.
Mix cornstarch and water to form a slurry, then whisk it into the broth. Cook for 2–3 minutes until thickened into a silky gravy.
7. Serve and Enjoy
Slice the roast and serve it alongside the tender vegetables. Drizzle with gravy or spoon the rich cooking juices over the top. Serve with crusty bread or creamy mashed potatoes for the ultimate comfort meal.
Tips for Success
- Sear before slow cooking: This adds a beautiful caramelized crust and locks in flavor.
- Use the right cut: Chuck roast is ideal because it becomes tender and juicy after long, slow cooking.
- Add herbs at the start: Thyme, rosemary, and bay leaves infuse the broth with deep flavor as it simmers.
- For extra richness: Replace half of the broth with red wine or add a splash of balsamic vinegar for tang.
- Don’t rush it: The key to the perfect pot roast is time — let the slow cooker do its magic.
Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth to keep it moist.
Freezer:
For longer storage, place portions in freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This slow-cooked pot roast is the definition of comfort food — hearty, flavorful, and irresistibly tender. Every bite feels like a warm hug, especially when shared with loved ones.
Whether you’re hosting Sunday dinner, prepping a weeknight meal, or simply craving something cozy, this recipe delivers every time. With its deep flavors and melt-in-your-mouth texture, it’s a dish that brings both comfort and joy to the table.
