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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.

Looking into a slow cooker with a beef roast, carrots, tomatoes, sprigs of rosemary and thyme

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 including a raw beef chuck roast, bowls with chopped carrots, chopped potatoes, carton of beef broth, sprigs of fresh rosemary and thyme, chopped white onion, garlic cloves, spices, and olive oil.

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:

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:

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.
Four images together, first is raw beef chuck roast with paper towels, second is spice mix in a bowl, last two are different angles of beef roast rubbed all over with the spice mix.

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.

Four images grouped together of beef roast searing in a cast iron skillet on different sides of the beef.

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.

A slow cooker with a seared beef roast inside

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

A skillet with chunks of onion and garlic inside. First uncooked then cooked and softened.

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.

A slow cooker with cooked onion chunks and seared beef roast.

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

Four images of liquid in a cast iron pan with spices. The last image is slow cooker with beef roast, onion chunks and the liquid poured in.

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.

Four images together. First two are seared beef roast with raw potato and carrot chunks and sprigs of rosemary and thyme. Third image is slow cooker with lid on, last image is cooked beef roast with potatoes and carrots surrounding all in liquid.

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.

A plate with cooked beef surrounded by potatoes and carrots and fresh sprigs of thyme and parsley.

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.

Four images, first is bowl of white liquid with. fork, second is fine mesh strainer holding herbs and solid pieces, last two images are of sauce pan with gravy first unmixed then mixed and thickened with a spatula.

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.

Close up of cooked pot roast surrounded by carrots, potatoes and onion chunks, topped with sprigs of rosemary and thyme.

Recipe Tips

  • Beef cuts you can use: Look for a 3-4 lb beef chuck roast (these are the best option), rump roast or bottom round roast. If you’re in Canada the names will be different, a beef blade roast works great.
  • Keep the potatoes, onions and carrots in big chunks. Small pieces will get too soggy.
  • Let the roast sit for 15 minutes, then slice the beef roast against the grain so that the beef is tender and easier to chew.
  • Use a meat thermometer to check when the roast is done. This will give you more tender meat!

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.
A slow cooker with a pot roast, surrounded by carrot chunks, potatoes and fresh herbs.

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Looking down into a slow cooker with pot roast, potatoes, and carrots.

Slow Cooker Pot Roast

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Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6 servings

Ingredients

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

Spice Rub

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 fresh rosemary
  • 4 sprigs fresh thyme

For The Gravy

Instructions

Prep The Roast

  • 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

  • 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.
  • Now transfer the roast to the middle of the slow cooker.
  • 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.
  • Scoop the cooked onion and garlic mixture into the slow cooker, leaving the oil behind in the pan.
  • 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 Slow Cooker

  • 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.
  • 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

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

Recipe Notes:

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.

Nutrition

Calories: 681kcal | Carbohydrates: 41g | Protein: 50g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1005mg | Potassium: 1755mg | Fiber: 7g | Sugar: 10g | Vitamin A: 19090IU | Vitamin C: 33mg | Calcium: 130mg | Iron: 7mg

The nutritional information provided is an estimate and is per serving.

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