Slow Cooker Pot Roast

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A classic pot roast can easily be made in a slow cooker. Combined with flavorful baby potatoes, chunks of carrots, onions and fresh gravy, it’s the perfect wholesome dinner recipe.

Slow Cooker Pot Roast

This recipe comes together in a few steps. First the roast is coated in a homemade spice rub, then seared in a skillet to get the perfect crispy outside.

Next, onions and garlic are sauteed in the pan and a simple flavorful broth is made using spices. The roast is placed in the center of the slow cooker, surrounded by potatoes, carrots and onions.

Everything is immersed in the broth and topped with fresh herbs. Now just simmer on low for about 4 hours and your done! If you want, you can serve with an easy homemade gravy which I included directions for below.

Your house is going to smell incredible while this simmers in the slow cooker!

Recipe Ingredients

• 3-4 lb chuck roast – fat trimmed (rump roast or bottom round roast will also work)
• 4 Tbsp olive oil

For The Spice Rub:

• 2 tsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper

For The Stew:

• 1 yellow onion – halved then quartered (cut into large chunks)
• 6 garlic cloves – peeled then smashed with the side of a knife
• 2 tsp brown sugar
• 2 tsp Italian seasoning
• ½ tsp chili powder
• 3 tsp soy sauce
• 32 oz beef broth
• 1 ½ lbs baby potatoes – cut in half
• 1 ½ lbs carrots – peeled and cut into 3” pieces
• 4 sprigs of fresh rosemary
• 4 sprigs of fresh thyme

For The Gravy:

• 3 Tbsp corn starch – plus 3 Tbsp cold water

Equipment Needed

• Slow Cooker – A programmable one works best so you can set it and forget it.
• Frying Pan – To sear the roast before adding to the slow cooker. If you have a cast iron pan those work great!
• Spatula – you’ll need a rubber spatula to scrape the bottom of the pan.
• Measuring spoons and cups – this magnetic set sticks together in the drawer to keep things more organized.

How To Make Slow Cooker Pot Roast

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

Prep The Roast:

STEP 1:  Pat the roast dry completely with paper towels. In a small bowl, mix together the spice rub: 2 tsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp ground black pepper. Rub the spice mix all over each side of the roast.

Sear The Roast:

STEP 2: Heat a large pan with 4 Tbsp olive oil over medium-high heat. Once hot, sear the roast for 3-4 minutes each side or until a dark brown crust forms.

STEP 3: Now transfer the roast to the middle of the slow cooker.

STEP 4: Now add 1 roughly chopped yellow onion and 6 smashed garlic cloves to the heated pan. Cook for 2 minutes, until the onion turns translucent.

STEP 5: Scoop the cooked onion and garlic mixture into the slow cooker, leaving the oil behind in the pan.

STEP 6: Add a splash of the beef broth to the heated pan along with 2 tsp brown sugar, 2 tsp Italian seasoning, ½ tsp chili powder, and 3 tsp soy sauce. Heat until it begins to bubble. Gently scrape the bottom of the pan with a silicone spatula to release any crunchy bits (these are great for flavor). Pour all of this liquid into the slow cooker.

Prep The Slow Cooker:

STEP 7: Arrange 1 ½ lbs chopped baby potatoes and 1 ½ lbs chopped carrots, around the roast. Pour the remaining beef broth from the carton into the slow cooker. Add the fresh rosemary and thyme sprigs. Close the lid and cook 3 ½ – 5 hours on low heat. I do not recommend high heat as it can cook too fast and dry out the meat.

How To Know When It’s Done: Check that the roast is done by poking the center with a meat thermometer.

• Medium Rare = 145°F
• Medium = 160°F
• Well Done = 170°F

Do not use the slow cooker time to finish as it can easily overcook the beef. For reference, I cooked mine on low for 4 hrs to get medium rare.

STEP 8: Let the roast sit for 15 minutes – This allows the juices to redistribute throughout the meat. Then slice the beef into thin slices using a sharp knife. Add the sliced roast to a large serving plate, and surround it with the vegetables.

To Make The Gravy

STEP 9: In a small bowl, mix together 3 Tbsp cornstarch with 3 Tbsp cold water until there are no more lumps.

STEP 10: Pour 2 cups of liquid from the slow cooker through a fine mesh strainer. Add the strained liquid to a sauce pan over medium-high heat along with the liquid cornstarch mixture, ½ tsp salt and 1/4 tsp ground black pepper. Bring to a simmer and continue to stir until the gravy has thickened. Pour into a gravy boat to serve alongside the pot roast.

How To Store Leftovers

• Refrigerate – Leftovers can be stored in an airtight container in the fridge for up to 5 days.
• To Reheat – You can reheat in the microwave for a minute or two, or in the oven at 350°F until warmed through. If you want to crispen up leftover vegetables, they can be added to a frying pan with a bit of oil until heated and slightly crispy.

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