Slow Cooker Pot Roast
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For me, there is nothing more classic or comforting than a good pot roast meal. This Slow Cooker Pot Roast is one of my all-time favorite recipes and always in our Fall menu rotation, so I knew I had to add it to the Fall series this year.
I also love it because it honestly couldn’t be easier to make. All you need is a little prep in the morning, and then you’ll have a cozy, satisfying dinner waiting for you at the end of the day.
Serve this pot roast with a side of buttered noodles or mashed potatoes for a delicious, comforting meal. You can also throw in some Yukon gold potatoes right in the slow cooker if you prefer those. Or, keep it simple and serve with a side of my Overnight No Knead Bread or 1-Hour Dinner Rolls.
Table Talk with Tawnie
On busy weeknights, when the last thing I want to do is cook after already being in the kitchen all day, this Slow Cooker Pot Roast always hits the spot. I love that I can throw everything into the slow cooker in the morning and know that dinner will be ready at the end of the day with no extra work. This Slow Cooker Pot Roast is hearty, comforting, and completely stress-free, which makes it a constant go-to recipe during this busy season.
- Chuck roast: Chuck roast is known for its rich marbling and deep beefy flavor. Although it can be tough if cooked quickly, chuck roast becomes incredibly tender and juicy when cooked low and slow (that’s why I recommend cooking on low if you have the time).
- Vegetables: For the vegetables, you’ll need a yellow onion, carrots, and celery. You can also add small Yukon gold potatoes if you aren’t planning to serve with noodles or mashed potatoes.
- Red wine: The dry red wine complements the broth and helps create a richer flavor in the pot roast. I suggest using dry red wine like Cabernet Sauvignon or Merlot, since they blend well with the rest of the ingredients. But you can use whatever wine you love to drink since there will be some leftover in the bottle!
- Beef broth: Beef broth adds lots of flavor to the stew, but you can also use chicken or vegetable broth. I prefer to use low-sodium beef broth, but you can use regular store-bought beef broth, homemade beef broth, or beef bone broth for extra protein and nutrients.
- Herbs and seasonings: You’ll need 2-3 sprigs of fresh thyme and rosemary, and 2 bay leaves. You can use one teaspoon each of dried herbs. I also like to garnish the finished pot roast with fresh parsley and a pinch of red pepper flakes.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Sear & saute
Season and sear the chuck roast in a large skillet, then transfer to the slow cooker. Then, saute the onions and garlic in the same skillet until softened and fragrant.
Build the sauce
Add the sauce ingredients to the onions and let simmer for 2-3 minutes to come together.
Assemble
Pour the sauce mixture over the seared roast in the slow cooker. Add the fresh herbs and nestle the carrots and celery around the roast.
Cook
Cover and cook until the roast is fork-tender and the vegetables are fully cooked.
Finish & serve!
Once done, discard the bay leaves. Garnish with freshly chopped parsley before serving over mashed potatoes or buttered noodles. Enjoy!!
Expert Tips
- Sear the beef: Browning the chuck roast in a hot skillet before adding it to the slow cooker locks in flavor and creates a richer, deeper taste.
- Use fresh herbs if possible: I highly recommend using fresh herbs if possible. A few sprigs of fresh thyme and rosemary add so much depth and additional flavor to this pot roast.
- Low and slow: I HIGHLY recommend cooking this recipe on low for 8-10 hours. Slow cooking is the most important step to a tender pot roast. Cooking the roast low and slow helps to break down the connective tissue, resulting in a rich, tender, melt-in-your-mouth pot roast. If you try to cook it too quickly, it can cause the meat to be tough and flavorless.
- Thicken the gravy: If you want a thicker sauce, pour the liquid from the slow cooker through a fine mesh strainer into a saucepan. Heat over medium-high heat. Whisk 2 tbsp cornstarch with 2-3 Tbsp water in a small dish, then whisk into the saucepan. Bring to a simmer, stirring constantly, until the gravy has thickened, then pour over the pot roast.
Fall Series
Back by popular demand is my Fall series for 2025! This year I’ve worked on more pumpkin goodies, slow cooker comfort meals, and drool worthy apple desserts. There’s something for everyone to enjoy & if you want more, have to check out the previous year’s Fall featured recipes too!
Storage / Freezing
- Store: Store pot roast in an airtight container in the fridge for up to 4 days.
- Freeze: Let the pot roast cool completely. Then freeze for up to 3 months and defrost in the fridge for 24 hours before heating and enjoying.
- Reheat: My preferred method to reheat the pot roast is in a saucepan over medium-low heat, stirring occasionally until heated through. You can add a splash of broth or water to help loosen it up if needed. Or, microwave in 1-minute intervals on 70% power, stirring in between until heated through.
FAQs
What type of red wine should I use for this pot roast?
Cabernet, Merlot, or Pinot Noir are some of my favorite wines to use since they blend well with the other ingredients. However, use any dry red wine you like to drink, since there will be some leftover after cooking.
How do I know when my pot roast is done?
The pot roast is done when it’s easily shreddable with a fork. If the beef isn’t tender, it usually means it hasn’t cooked long enough. Keep cooking, as the beef will soften as the connective tissue breaks down.
What’s the difference between beef stew and pot roast?
Beef stew is made with smaller, bite-sized pieces of beef that are simmered in a broth or sauce along with vegetables, creating a hearty, spoonable dish. Pot roast is typically made with a whole cut of beef (like chuck roast) that’s slow-cooked until tender, then sliced or shredded and served with its cooking juices and vegetables.
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Slow Cooker Pot Roast
Ingredients
- 3-4 lb. boneless chuck roast
- salt and freshly ground black pepper
- 2 Tbsp. canola oil (or avocado oil)
- 2 Tbsp. unsalted butter
- 1 large yellow onion (thinly sliced)
- 3 garlic cloves (minced)
- 1 Tbsp. tomato paste
- 1 8oz. can tomato sauce
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1 cup beef broth
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. dijon mustard
- 3-4 sprigs fresh thyme (chopped)
- 2-3 sprigs fresh rosemary (chopped)
- 2 bay leaves
- 3-4 large carrots (peeled and cut into 1-inch pieces)
- 3-4 stalks celery (diced)
- Pinch of chili flakes (optional)
- Fresh parsley (chopped (for garnish))
- For serving: mashed potatoes or butter noodles
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season and sear the roast: Pat the chuck roast dry with paper towels. Generously season all sides with salt and pepper. In a large skillet over medium-high heat, heat the canola oil. Sear the roast on all sides until browned, about 3–4 minutes per side. Transfer to the slow cooker.3-4 lb. boneless chuck roast, salt and freshly ground black pepper, 2 Tbsp. canola oil
- Sauté aromatics: In the same skillet, melt the butter over medium heat. Add the sliced onions and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.2 Tbsp. unsalted butter, 1 large yellow onion, 3 garlic cloves
- Build the sauce: Add the tomato paste to the skillet and stir to coat the onions and garlic. Cook for 1–2 minutes to deepen the flavor. Stir in the tomato sauce, ranch seasoning mix, and au jus gravy mix. Pour in the red wine and beef broth, then whisk in the Worcestershire sauce and Dijon mustard. Let it come to a gentle simmer for 2–3 minutes.1 Tbsp. tomato paste, 1 8oz. can tomato sauce, 1 packet ranch seasoning mix, 1 packet au jus gravy mix, 1 cup beef broth, 1 cup dry red wine, 1 Tbsp. Worcestershire sauce, 1 Tbsp. dijon mustard
- Assemble in the slow cooker: Pour the sauce mixture over the seared roast in the slow cooker. Add the chopped thyme, rosemary, and bay leaves. Nestle in the carrots and celery around the roast.3-4 sprigs fresh thyme, 2-3 sprigs fresh rosemary, 2 bay leaves, 3-4 large carrots, 3-4 stalks celery
- Cook: Cover and cook on Low for 8–10 hours or High for 4–5 hours, or until the roast is fork-tender and the vegetables are fully cooked. (I recommend low and slow)Start Timer
- Optional to thicken gravy: Pour the liquid from the slow cooker through a fine mesh strainer into a saucepan. Heat over medium-high heat. Whisk 2 tbsp cornstarch with 2-3 Tbsp water in a small dish, then whisk into the saucepan. Bring to a simmer, stirring constantly, until the gravy has thickened. Pour over the pot roast. Yum!!
- Finish and Serve: Discard the bay leaves. Taste and adjust seasoning with additional salt or pepper, if needed. Garnish with freshly chopped parsley before serving over mashed potatoes or buttered noodles. Enjoy!!Fresh parsley, For serving: mashed potatoes or butter noodles, Pinch of chili flakes
Equipment
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
