This slow cooker pot roast is the classic Sunday dinner without the watching: a seared chuck roast cooked low for 8 hours with potatoes, carrots, garlic and thyme until it pulls apart with a fork. The cooking liquid becomes a quick gravy at the end.
It also works well for meal prep. One roast feeds 8, and leftovers turn into sandwiches, tacos or hash later in the week.
Tips for success
- Choose a well-marbled chuck roast. Lean cuts like eye of round turn dry and stringy in the slow cooker.
- Keep the lid on. Each peek can add 15 to 20 minutes to the cooking time.
- Cut the carrots into large pieces so they hold their shape over 8 hours.
- If the beef is still tough, it needs more time, not less. Cook it for another hour and check again.
Substitutions
- Beef broth: replace up to half with dry red wine for a richer gravy.
- Potatoes: use red potatoes, or russets cut into 2-inch chunks.
- Extra vegetables: add 2 celery ribs or 8 oz whole cremini mushrooms with the carrots.
- Fresh thyme: use 1 tsp dried thyme or 1 tsp dried rosemary.
- Cornstarch: whisk 3 tbsp all-purpose flour into 1/4 cup of the cooking liquid and simmer for 5 minutes.
Storage and reheating
To store: Refrigerate leftovers within 2 hours. Store the beef and vegetables with some gravy in airtight containers for up to 4 days. Freeze the beef and gravy for up to 3 months. Potatoes turn grainy in the freezer, so leave them out of frozen portions.
To reheat: Warm portions in a covered saucepan over medium-low heat with a splash of broth, or microwave them covered in 1-minute bursts, until hot to 165°F. Thaw frozen pot roast overnight in the refrigerator before reheating.
Slow Cooker Pot Roast
Ingredients
Method
- Pat the roast dry and season it all over with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Sear the roast for 4 to 5 minutes per side, until deeply browned. Move it to a 6-quart or larger slow cooker.
- Lower the heat to medium. Add the onion and garlic to the skillet and cook for 3 minutes. Stir in the tomato paste for 1 minute, then pour in the broth and Worcestershire sauce and scrape up the browned bits.
- Arrange the potatoes and carrots around the roast. Pour the skillet mixture over the top and tuck in the thyme and bay leaves.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours, until the beef pulls apart easily with a fork.
- Lift the beef and vegetables onto a platter and discard the herbs. Skim the fat from the cooking liquid.
- Pour the liquid into a saucepan and bring it to a simmer. Stir the cornstarch into the cold water, whisk it into the liquid and simmer for 2 minutes, until thickened. Season to taste and serve the gravy over the roast.
Notes
Frequently asked questions
What is the best cut of beef for pot roast?
Chuck roast. It has enough fat and connective tissue to turn tender over a long, slow cook. Brisket and bottom round also work, but they are leaner and can dry out.
Do I have to sear the roast first?
It is not required for safety, but searing creates browned flavor that the slow cooker cannot. If you are short on time, skip it and add 1 extra tablespoon of tomato paste.
Can I put a frozen roast in the slow cooker?
No. A frozen roast spends too long between 40°F and 140°F, where bacteria grow quickly. Thaw it in the refrigerator for 24 to 48 hours first.
Why is my pot roast tough?
It is usually undercooked. Chuck needs time for its connective tissue to break down. Keep cooking and check every hour until it shreds easily.
More recipes to try
If you like this recipe, try our Mississippi pot roast, twice-baked potatoes and crockpot mashed potatoes.