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Slow Cooker Classic Pot Roast

Course Dinner
Cuisine American
Keyword pot roast
Servings 6
Author Wendie


  • 3-5 pound chuck roast
  • 6 large carrots unpeeled cut in half
  • 2 onions cut into large chunks
  • 4 cups beef broth
  • 4 cloves garlic minced
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 3-4 tablespoons olive oil
  • 3 tablespoon butter
  • 3 tablespoon flour
  • Kosher salt
  • Pepper


  1. Generously add salt and pepper both sides of the roast.
  2. Heat a large heavy bottom pot or cast iron skillet on medium high. Add 2 tablespoons of the oil and add the roast and sear on each side about 2 minutes them flip and sear another 2 minutes. Remove and place roast in the slow cooker.

  3. Add the rest of the oil to the skillet and add the onions and carrots and cook 3-4 minutes just until a little caramelization starts. Remove them and add them to the slow cooker with the garlic.
  4. Add the beef broth, Thyme and rosemary

  5. Cook on low 8 hours or on high 5-6 hours
  6. Once roast is done, strain 2 cups liquid from slow cooker and set aside.
  7. In a skillet melt 3 tablespoons butter, whisk in flour and cook on low for 1 minute to get rid of the flour taste. Add 2 cups liquid and whisk together until combined. Bring to a low boil then reduce heat. Simmer liquid until it thickens.

Recipe Notes

If you want to add potatoes to the slow cooker. Cut them into large chunks and add them about halfway into the cooking time to ensure they don't turn to mush.