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Nothing is quite as comforting as a hearty, delicious pot roast dinner. This slow cooker pot roast couldn’t be easier! Browning the beef adds flavor, color, and fabulous texture to the finished pot roast. If you’re short on time, feel free to skip searing the beef. I like mashed potatoes on the side, but if you want an all-in-one meal, arrange some quartered red potatoes or about 1 1/2 pounds of baby potatoes around the roast.
What You’ll Like About This Dish
Effortless comfort food. The slow cooker does most of the work, delivering fork-tender beef and flavorful vegetables with minimal fuss.
Rich, classic flavor. Browning the beef and simple seasonings let the meat and veggies shine—no complicated ingredients required.
Flexible and family-friendly. Add potatoes for a one-pot meal or keep them separate. Leftovers reheat beautifully for easy meals later in the week.
Ingredient Notes
- Beef chuck roast: Well-marbled and becomes exceptionally tender after slow cooking.
- Other beef options: Brisket, shoulder steak, 7-bone chuck, chuck arm, rump roast, or bottom round. Avoid lean cuts for best texture.
- Rutabaga or turnip: Adds earthiness and subtle sweetness. Use more carrots if skipping rutabaga.
- Carrots, onion, and celery: Classic aromatics for flavor and sweetness.
- Garlic: Fresh cloves add savory depth.
- Bay leaves: Give a subtle herbal background note.
- Red wine: Adds rich, savory flavor to the broth and gravy. Use extra beef broth if you prefer no wine.
- Beef broth: Choose low sodium to control salt.
- Salt and pepper: Essential seasonings.
- Olive oil: For searing the beef and building flavor.
- All-purpose flour: Thickens the gravy at the end.
Steps to Make Slow Cooker Pot Roast
- Add the rutabaga, onion, carrots, celery, garlic, and bay leaves to your slow cooker.
- Brown the beef in olive oil in a skillet, seasoning with salt and pepper as you go.
- Place the browned roast into the slow cooker. Deglaze the skillet with beef broth and red wine (or more broth), scraping up any browned bits, and add the liquid to the slow cooker.
- Sprinkle the roast with remaining salt and pepper. Cover and cook on low until the beef is very tender.
- Remove the roast and vegetables to a platter. Make the gravy by simmering the cooking juices and whisking in a flour-water mixture until thickened.
- Serve the pot roast with vegetables and plenty of gravy.
Tips for Perfect Pot Roast
- Sear the beef for deeper flavor and better texture, but you can skip this step if you’re short on time.
- Cut large roasts into big chunks to fit your slow cooker and ensure even cooking.
- If you want potatoes included, use small whole potatoes or large chunks, and add them with the other vegetables.
- Let the roast rest under foil while you make the gravy to keep it juicy.
- Skim excess fat from the cooking juices for a lighter gravy.
Recipe Variations
- With potatoes: Arrange 1 to 2 pounds of potato chunks or baby potatoes around the roast.
- Herb twist: Add 1 teaspoon Italian seasoning or Herbes de Provence for more depth.
- Extra vegetables: Add mushrooms, parsnips, or pearl onions with the other vegetables.
- Wine-free: Use all beef broth instead of wine.
- Garnish: Top servings with fresh chopped parsley or chives.
Serving Suggestions
- Serve with creamy mashed potatoes and lots of gravy.
- Pair with crusty bread, buttermilk biscuits, or Yorkshire pudding.
- Add a green vegetable, such as steamed green beans, broccoli, or a crisp salad.
- Enjoy with a glass of red wine, such as pinot noir or cabernet.
- Use leftovers for sandwiches, casseroles, or a skillet hash.
How to Store and Use Leftover Pot Roast
Refrigerate: Store cooled leftover pot roast and vegetables in a covered container within 2 hours. Enjoy within 4 days.
Freeze: Slice or shred cooled pot roast and freeze it in airtight containers or freezer bags for up to 3 months. Label with the date.
Leftover ideas:
- Add to a toasted sub roll with mayo and provolone, then broil until the cheese melts.
- Toss cold, shredded pot roast into salads.
- Use in casseroles, mac and cheese, or combine with barbecue sauce for sandwiches.
- Make a quick skillet “Philly cheesesteak” with onions and peppers.
Slow Cooker Pot Roast
Ingredients
- 1 small rutabaga, peeled and diced
- 1 large onion, about 1 cup chopped
- 2 carrots, sliced or diced
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 3 ½ pounds beef chuck , boneless, or top round pot roast, cut into a few chunks if necessary to fit
- 2 tbsp olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ cup beef broth
- ½ cup dry red wine, or more beef broth
For the Gravy
- additional broth or water if needed
- ¼ cup cold water
- 4 tbsp all-purpose flour
Recommended Equipment
Instructions
- Add the rutabaga, onion, carrots, celery, garlic, and bay leaves to a 4-quart to 7-quart slow cooker.1 small rutabaga | 1 large onion | 2 carrots | 2 ribs celery | 2 cloves garlic | 2 bay leaves
- Heat the olive oil in a large skillet over medium-high heat. Sprinkle the beef with kosher salt and freshly ground black pepper. Brown on all sides. It will take about 10 to 12 minutes to get a nice, crusty brown surface.3 1/2 pounds beef chuck | 2 tbsp olive oil | Kosher salt | Freshly ground black pepper
- Place the roast in the slow cooker, cutting it into large pieces if it is too large to fit in one piece. To the hot skillet, add 1/2 cup beef broth and 1/2 cup red wine, or 1 cup beef broth; place over medium heat and stir, scraping up any browned bits stuck to the bottom.1/2 cup beef broth | 1/2 cup dry red wine
- Cook the pot roast on low for 8 to 9 hours, until very tender. Remove the roast and vegetables to a platter; cover loosely with foil, and keep warm.
- Pour the juices left in the pot into a gravy separator—if you don't have 2 cups, add enough broth or water to make 2 cups—and then pour the defatted juices into a medium saucepan. Place the saucepan over medium-low heat.*additional broth or water if needed
- In a small bowl or cup, whisk the flour with the cold water until smooth. Whisk the mixture into the simmering beef liquid and continue cooking, stirring, until thickened. If too thick, add more broth or water. Taste and adjust the seasonings with salt and pepper, as needed.1/4 cup cold water | 4 tbsp all-purpose flour
- Serve the pot roast with the vegetables and gravy.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
