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Crock Pot Pot Roast

Crock Pot Pot Roast

This Crock Pot Pot Roast is the ultimate comfort food, featuring a perfectly seasoned beef chuck roast slow-cooked until fall-apart tender alongside hearty potatoes, sweet carrots, celery, onions, and garlic in a rich, savory gravy. It's an easy, family-friendly meal that's perfect for busy weeknights, Sunday dinners, meal prep, or holiday gatherings. With minimal hands-on preparation, your slow cooker does all the work, delivering a flavorful, satisfying meal every time.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Roast
  • 3 –4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
Vegetables
  • 1 pound baby carrots
  • 1½ pounds Yukon Gold potatoes cut into large chunks
  • 2 celery stalks chopped
  • 1 large yellow onion cut into wedges
  • 5 garlic cloves minced
Herbs
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
Cooking Liquid
  • 2 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
For the Gravy
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Equipment

  • 6 to 8-quart Crock Pot (Slow Cooker)
  • Large skillet (for searing)
  • Tongs
  • Cutting board
  • Sharp chef's knife
  • Measuring cups
  • Measuring spoons
  • Mixing bowl
  • Whisk
  • Wooden spoon or silicone spatula
  • Meat thermometer (optional)
  • Two forks (for shredding the roast)

Method
 

  1. Pat the chuck roast dry with paper towels and season generously on all sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 4–5 minutes per side until a deep golden-brown crust forms.
  3. Arrange the potatoes, carrots, celery, onions, and minced garlic in the bottom of the slow cooker.
  4. Place the seared roast on top of the vegetables.
  5. Add the rosemary, thyme, and bay leaves around the roast.
  6. In a bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste until smooth.
  7. Pour the liquid around the roast without washing away the browned crust.
  8. Cover with the lid and cook:
  9. LOW: 8–10 hours (recommended)
  10. HIGH: 5–6 hours
  11. Once the roast easily shreds with a fork, remove it from the slow cooker and let it rest for about 10 minutes.
  12. Mix the cornstarch and cold water until smooth. Stir the slurry into the cooking liquid and cook for 10–15 minutes until the gravy thickens.
  13. Slice or shred the roast and serve with the vegetables and plenty of homemade gravy.

Notes

Beef chuck roast is the best cut for this recipe because it becomes incredibly tender during slow cooking.
Searing the meat before slow cooking is optional but highly recommended for the richest flavor.
Cook on the Low setting whenever possible for the most tender and juicy roast.
Cut potatoes into large chunks so they don't become overly soft during the long cooking time.
Fresh herbs provide the best flavor, but dried herbs may be substituted if needed.
For a richer gravy, use the cooking juices and thicken them with the cornstarch slurry before serving.
Leftovers store well in the refrigerator for up to 4 days or in the freezer for up to 3 months.
This recipe tastes even better the next day as the flavors continue to develop.