Slow Cooker Classic Pot Roast

Pot roast with gravy, mashed potatoes and carrots on a plate.

Slow-Cooker Classic Pot Roast is the ultimate family meal! A super hearty dinner that's made with basic ingredients and every bite of tender beef is flavorful.

Course Slow Cooker

Cuisine American

Keyword pot roast, Slow Cooker

Prep Time 20

Cook Time 8

Total Time 8 20

Servings

Calories 584kcal

Author Wendie

Ingredients

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

Instructions

Generously add salt and pepper both sides of the roast.
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.
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.
Add the beef broth, thyme and rosemary
Cook on low 8 hours or on high 5-6 hours
Once roast is done, strain 2 cups liquid from slow cooker and set aside.
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.
Serve roast with mashed potatoes or white rice with the gravy.

Video

Notes

If you want to add potatoes to the slow cooker. I recommend using waxy potatoes like Yukon Gold or red potatoes. Cut them into large chunks and add them about halfway into the cooking time to ensure they don't turn to mush.

Do I have to brown the roast?

Technically no. But it is just so much better if you do. Not only does it give it some extra color but searing the roast first allows it to develop more complex flavors. The sugars and fats caramelize on the surface and give it that extra richness.

Nutrition