Slow-Cooker Pot Roast Recipe: Comfort in Every Bite
There’s nothing quite like the hearty, melt-in-your-mouth goodness of a perfectly cooked pot roast. And the best part? You don’t have to spend hours hovering over the stove to achieve it. With this Slow-Cooker Pot Roast Recipe, you can set it and forget it, coming home to a meal that feels like a warm hug after a long day.
Tender beef, savory vegetables, and rich, flavorful gravy all slow-cooked to perfection—that’s what this recipe delivers every single time.
Why Use a Slow Cooker?
Slow cookers are a game-changer for busy households. They:
Allow you to cook tougher cuts of meat low and slow, breaking down collagen for ultimate tenderness
Let flavors develop deeply and meld beautifully over hours
Free up your time for other tasks or relaxation
Make cleanup easy with just one pot to wash
Ingredients You’ll Need
3 to 4-pound beef chuck roast
Salt and freshly ground black pepper
2 tablespoons olive oil
4 large carrots, peeled and cut into chunks
3 celery stalks, chopped
1 large onion, quartered
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional, but adds amazing depth)
2 tablespoons tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
2 tablespoons cornstarch (for thickening gravy)
Fresh parsley, chopped (for garnish)
How to Make Slow-Cooker Pot Roast
Season and sear the beef
Generously season the chuck roast with salt and pepper. Heat olive oil in a large skillet over medium-high heat, and sear the roast on all sides until browned (about 4 minutes per side). This step locks in flavor.
Prepare the slow cooker
Place the carrots, celery, onion, and garlic in the bottom of the slow cooker. Set the seared roast on top.
Add liquids and herbs
Pour beef broth and red wine (if using) over the roast. Stir in tomato paste. Tuck rosemary, thyme, and bay leaves around the meat.
Cook low and slow
Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours. The roast should be fork-tender and vegetables soft.
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