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A slow cooker pot roast with potatoes and carrots
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5 from 3 votes

Slow Cooker Pot Roast

The savory champion of easy, tender and delicious family dinners. Leftovers make the best sandwiches ever!
Prep Time30 mins
Cook Time8 hrs
Total Time8 hrs 30 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: pot roast, slow-cooker
Servings: 6 to 8 people
Calories: 432kcal
Author: Tricia


  • slow cooker


For the roast:

  • 1 chuck roast
  • 2 teaspoons vegetable oil, or olive oil
  • 2 teaspoons blended season salt, or Mrs. Dash
  • 2 cups beef broth, or beef stock
  • ½ cup dry red wine
  • 1 teaspoon Worcestershire sauce
  • 3 cloves garlic, peeled and halved
  • 2 bay leaves
  • 5 or 6 sprigs of fresh thyme
  • 3 whole large potatoes, peeled and halved
  • 3 large carrots, peeled and cut into chunks
  • 2 sweet onions, peeled and cut in half
  • salt and pepper to taste
  • parsley leaves for garnish

for the gravy:

  • 1 tablespoon cornstarch mixed with ¼ cup cold water, more or less for desired thickness
  • 1 teaspoon Worcestershire sauce
  • salt and pepper to taste


  • Pat the roast dry with paper towels. Heavily season both sides of the chuck roast with your favorite seasoning blend. Heat a large skillet over medium-high heat and add the oil. Once heated, add the roast and brown well on both sides. Transfer the roast to the slow cooker and turn on low. Set the timer for 8 hours.
  • Add a cup of the beef broth to the skillet and deglaze the pan, scraping up any browned bits on the bottom. Pour this broth and all remaining beef broth or stock, red wine and 1 teaspoon Worcestershire sauce to the slow cooker. Add the garlic, bay leaves and thyme to the broth around the roast.
  • Add the vegetables to the slow cooker stacking them on top of the roast. Cover and simmer on low for 8 hours, or on high for 4 hours. Halfway through cooking, move the vegetables to the edges so the potatoes and carrots are in the broth if possible. Cook until the beef and vegetables are tender.
  • Remove the roast and vegetables to a platter. Tent with foil and keep warm while preparing the gravy.
  • Strain the remaining beef juices into a medium saucepan. Discard the solids such as the bay leaves, garlic and thyme. Bring the broth to a boil over medium heat. In a small measuring cup mix together the cornstarch and water until smooth. Slowly drizzle the slurry into the beef broth stirring constantly. Allow the gravy to simmer and reduce slightly, uncovered for 10 minutes. Remove from the heat and add the Worcestershire sauce. Check the seasoning and add salt and pepper as desired. Serve


  • Add several stalks of celery to the slow cooker with the garlic if desired.
  • Any dry red wine will work well with this roast.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 432kcal | Carbohydrates: 33g | Protein: 33g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1251mg | Potassium: 1246mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5161IU | Vitamin C: 30mg | Calcium: 84mg | Iron: 5mg