This Classic Pot Roast recipe is a hearty, comforting dish that brings tender beef and perfectly cooked vegetables together in a rich, savory gravy. The slow cooker does all the work while you go about your day, making this the perfect Sunday dinner or weeknight meal when you want something substantial without the fuss.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
I’m all for easy, delicious, and hearty meals, and pot roast checks every box for us. This recipe takes minimal prep and cooks all day in the slow cooker, which makes it perfect for days when we want a fulfilling meal without a lot of work. I do a bit of prep in the morning, then let it cook while I go about my day.
What really takes this pot roast to the next level is finishing the gravy with beurre manié, a butter-and-flour paste. I'm used to using a roux to thicken gravy, but this French method blew my mind.
You whisk the paste into the cooking liquid at the end, and it creates the most silky, restaurant-quality gravy, free of lumps. It's simply amazing.
♡, Tanya
A Quick Look at The Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Beef chuck roast - preferably a flat or thin cut for even cooking. This is the cut I usually find at my grocery store.
- Kosher salt and black pepper - for seasoning the roast before searing.
- Vegetable oil - for searing the roast. Feel free to substitute with any high-heat cooking oil of your choice.
- Yellow onion and celery (chopped) and garlic (minced) - The onion, celery, and garlic melt into the gravy as they cook, adding body and flavor.
- Tomato paste - adds richness and umami.
- Beef broth, Worcestershire sauce, and balsamic vinegar - the flavor base for the gravy.
- Bay leaves, dried rosemary, dried thyme - aromatics that infuse the dish.
- Carrots - cut into 1-inch chunks; these stay intact for serving
- Baby potatoes - left whole and unpeeled. Yukon Gold or small red potatoes work best.
- Softened unsalted butter and all-purpose flour - for making the gravy with the beurre manié technique. This step is optional if you want a thicker sauce.
How to make pot roast in the slow cooker
Step 1: Season the roast generously on all sides with kosher salt and black pepper. Heat oil in a large skillet over medium-high heat and sear the roast until it’s deeply browned on all sides, about 3-4 minutes per side. Transfer the seared roast to your slow cooker.
Step 2: In the same skillet, add the chopped onion and celery and sauté for 2-3 minutes until fragrant. Add the garlic and tomato paste and sauté for another 30 seconds.
Step 3: Pour in the beef broth and use a wooden spoon to scrape up all those flavorful brown bits from the bottom of the pan. Add the Worcestershire sauce, balsamic vinegar, bay leaves, rosemary, and thyme, stirring to combine. Pour this mixture over the roast in the slow cooker.
Step 4: Add the carrots and potatoes on top of the roast. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. Start checking at 8 hours to see if the beef is fork-tender.
Step 5: When the roast is done, remove the beef and vegetables from the slow cooker and transfer them to a serving platter. Cover with foil to keep everything warm. Remove and discard the bay leaves.
Step 6: For the gravy, pour the cooking liquid into a saucepan and simmer over medium heat. In a small bowl, mash together the softened butter and flour with a fork until smooth. Whisk the paste into the simmering liquid, adding it a little at a time in marble-sized pieces.
Let the gravy simmer for 3-5 minutes, whisking occasionally, until it thickens to your desired consistency. Taste and adjust the salt and pepper as needed.
Step 7: Shred or slice the beef thickly and serve with the vegetables and plenty of gravy.
Serving Suggestions
Serve this as is, or with some crusty bread. A simple green salad pairs well with the dish. If you want more starch, add buttered egg noodles or extra mashed potatoes alongside.
What cut of beef is best for a pot roast?
Chuck roast is the best cut for pot roast because it has good marbling and stays moist during long cooking. Look for a flat-cut chuck roast rather than a rolled roast. The connective tissue breaks down as it cooks, which makes the meat tender.
Storage and Make Ahead Information
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed to loosen the gravy.
To freeze, place the shredded beef, vegetables, and gravy in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
For make-ahead prep, you can sear the roast and prepare the gravy base (steps 1-3) the day before. Store everything in the refrigerator overnight, then assemble in the slow cooker and start cooking the next day.
Tanya’s Top Tips
- Slow cooker temperatures vary by brand, so if your roast isn’t fork-tender after 8 hours on LOW, continue cooking and check every 30-60 minutes. The meat should practically fall apart when it’s done.
- Keep the roast about ⅓ to ½ submerged in liquid, not completely covered. This ensures proper braising without making the gravy too thin.
- The onions and celery are chopped small intentionally so they melt into the gravy as they cook, adding body and flavor. The carrots are left in larger chunks so they hold their shape and can be served as part of the meal.
- If using double-concentrated tomato paste, use only 1 tablespoon instead of 2 tablespoons to avoid an overly intense tomato flavor.
FAQ
You can skip searing if you’re short on time, but I recommend doing it. Searing creates a crust on the meat and leaves brown bits in the pan that add a lot of flavor to the gravy. It only takes about 10 minutes.
I hope you love this recipe as much as we do. If you’re looking for more hearty comfort food recipes, try these out:
- Stovetop Beef Stew - A rich, warming stew perfect for cold evenings. Made with onions and peppers, it's a spin on classic beef stew.
- Braised Short Ribs - Fall-off-the-bone tender with incredible depth of flavor. Serve them over polenta for a restaurant-quality experience.
- Oxtail - this oxtail dish is braised until tender and covered in a delicious gravy. Made in the pressure cooker to speed things up, but still resulting in a tender, melt-in-your-mouth dish.
Slow Cooker Pot Roast Recipe
Ingredients
Instructions
- Season the roast generously on all sides with 2 teaspoons kosher salt and 1 teaspoon black pepper.
- Heat oil in a large skillet over medium-high heat. Sear the roast until deeply browned on all sides, about 3-4 minutes per side. Transfer to slow cooker.
- In the same skillet, add onion and celery and sauté for 2-3 minutes until fragrant. Add garlic and tomato paste and sauté for 30 seconds.
- Add beef broth and use a wooden spoon or heat-proof spatula to deglaze and scrape up any brown bits. Add Worcestershire sauce, balsamic vinegar, bay leaves, rosemary, and thyme. Stir gently to combine. Carefully pour this over the roast in the slow cooker.
- Add carrots and potatoes to the slow cooker, on top of the roast.
- Cover and cook on LOW for 8-10 hours (or HIGH for 5-6 hours) until beef is fork-tender. Start checking at 8 hours.
- Remove beef and vegetables from slow cooker and transfer to a serving platter. Cover with foil to keep warm. Remove and discard bay leaves.
- Make the gravy: Pour the cooking liquid into a saucepan and bring to a simmer over medium heat. In a small bowl, mash together the softened butter and flour with a fork until it forms a smooth paste (beurre manié). Whisk the paste into the simmering liquid, a little bit at a time, breaking off marble-sized pieces. Let simmer for 3-5 minutes, whisking occasionally, until thickened to your desired consistency. Taste and adjust salt and pepper as needed.
- Shred or slice beef thickly and serve with vegetables and plenty of gravy.
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