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by Diana Rattray
This pot roast is a great choice for an everyday meal, and it practically makes itself in the slow cooker. All you need to do is brown the pot roast, toss the onions in the hot skillet for a few minutes, and then throw it all together in the slow cooker. Set it to cook for 4 to 5 hours on high or 8 to 10 hours on low. It’s the perfect cold-weather meal to serve with homemade focaccia or some garlic bread.
The Italian seasoning adds a nice flavor to the broth, but you may change the flavor profile a bit with another combination. Use a French combination, such as fines herbes or herbes de Provence, or make your own combination with spices and herbs you like.
You can skip browning the beef, but that crusty caramelization really does add flavor to the juices. Condensation over the long cooking time can make the broth watery, so you might want to add some beef base or bouillon to the broth if you are making gravy with it.
What You’ll Like About This Dish
So easy and hands-off. Just a few minutes of prep and your slow cooker does the rest.
Incredibly tender. The beef and vegetables cook to perfection, soaking up all the flavors.
Customizable. Adjust the herbs and veggies to suit your taste or what you have on hand.
Ingredient Notes
- Beef chuck roast: The classic cut for pot roast, well-marbled for a melt-in-your-mouth texture.
- Alternative beef cuts: Short ribs, brisket, rump roast, or bottom round also work well.
- Onion and garlic: Sautéed for a rich, sweet, savory flavor.
- Carrots: For sweetness and color—cut them thick so they stay tender, not mushy.
- Baby potatoes: Hold up well and soak up the broth; Yukon Gold or red potatoes work too.
- Italian seasoning: Adds herby, aromatic depth—use your favorite blend.
- Bay leaf: Brings subtle earthiness.
- Beef broth: Use low sodium for best control.
- Beef base or bouillon: Optional, but gives extra savory flavor to the broth and gravy.
- Cornstarch: Thickens the gravy if you like it richer.
- Red wine: Optional—a splash deepens the flavor.
- Salt and pepper: For seasoning throughout.
- Oil: For browning the beef and sautéing vegetables.
Steps to Make Best Slow Cooker Pot Roast
- Season the roast and sear on all sides until nicely browned.
- Sauté onions and garlic until just softened.
- Place beef in the slow cooker and arrange onions, garlic, carrots, and potatoes around the roast.
- Sprinkle with Italian seasoning, add bay leaf, and pour in beef broth (plus beef base and wine, if using).
- Cover and cook on low for 8–10 hours or high for 4–5 hours, until the beef is fork-tender.
- Remove beef and vegetables to a platter. If making gravy, pour cooking liquid into a saucepan, reduce slightly, and thicken with cornstarch slurry if desired.
- Serve beef and vegetables with plenty of rich gravy.
Tips for Success
- Sear the beef for a deeper, richer flavor—don’t skip unless you’re in a hurry!
- Sautéing the onions and garlic helps bring out their sweetness and removes any sharp bite.
- If making gravy, reduce the liquid a bit before thickening for bolder flavor.
- A teaspoon of beef base or bouillon perks up a weak broth.
- Add a splash of wine for complexity or skip it for an alcohol-free version.
Recipe Variations
- French-inspired: Use herbes de Provence or fines herbes instead of Italian seasoning.
- Extra veggies: Add mushrooms, parsnips, or turnips.
- No potatoes: Skip the potatoes and serve the roast with creamy mashed potatoes or polenta.
- Add mushrooms: For more earthy depth.
- Wine-free: Substitute extra broth for the wine.
- Short ribs version: Bone-in short ribs work great—adjust time as needed.
Serving Suggestions
- Serve with homemade focaccia or crusty bread for mopping up the gravy.
- Pair with a crisp green salad or steamed green beans.
- Add a glass of cabernet, merlot, or pinot noir for a classic match.
- Use leftovers in sandwiches, hash, or a pot pie.
- Enjoy extra gravy over noodles or hot roast beef sandwiches.
How to Store and Reheat Pot Roast
Refrigerate: Store leftover pot roast and vegetables in a covered container within 2 hours. Use within 3 to 4 days.
Freeze: Place cooled pot roast and vegetables in airtight containers or freezer bags for up to 3 months.
Reheat: Warm in a covered baking dish at 350°F or gently on the stovetop with a splash of broth until hot throughout.
Our Best Slow Cooker Pot Roast Recipe
Ingredients
- ½ tsp kosher salt, or to taste
- ¼ tsp ground black pepper, or to taste
- 3 pounds beef chuck roast
- 2 tbsp oil
- 1 medium onion, peeled and sliced
- 4 cloves garlic, minced
- 4 carrots, peeled and cut into 1-inch pieces
- 1 ½ to 2 pounds potatoes, baby or creamers
- 1 bay leaf
- 1 ½ tsp Italian seasoning, I use Gryffon Ridge Tuscany Sunset
- 1 ½ cups beef broth
- 1 ½ tbsp cornstarch
- 1 ½ tbsp cold water
- 1 tsp beef base, optional
- 1 to 2 tbsp dry red wine, optional
Recommended Equipment
Instructions
- Generously season the roast with salt and pepper.1/2 tsp kosher salt | 1/4 tsp ground black pepper | 3 pounds beef chuck roast
- Heat the oil in a large skillet over medium-high heat. Add the beef and cook for about 10 minutes while turning to brown all sides. You should have a nice crust on the meat—this adds flavor to the meal.2 tbsp oil
- Place the beef in the slow cooker. Add the sliced onions and minced garlic to the skillet and cook, stirring, for about 2 minutes, just until softened.1 medium onion | 4 cloves garlic
- Add the onions and garlic to the beef in the slow cooker. Arrange the potatoes and carrots around the beef.4 carrots | 1 1/2 to 2 pounds potatoes
- Add the bay leaf and sprinkle with Italian seasoning, then add the beef broth. Cover and cook on low for 8 to 10 hours or on high for about 4 to 5 hours.1 bay leaf | 1 1/2 tsp Italian seasoning | 1 1/2 cups beef broth
- To make gravy, remove the beef and vegetables to a bowl or platter and keep warm. Put the liquids in a gravy separator and pour the defatted liquids into a saucepan. Bring to a boil and reduce by about 1/4 to 1/3. Reduce the heat to low.
- Combine the cornstarch with 1 1/2 tablespoons of cold water, stirring until smooth. Stir the cornstarch slurry into the liquids and simmer, stirring, until thickened. If desired, add some beef base for beefier flavor and a tablespoon or two of red wine. Taste and adjust the seasonings.1 1/2 tbsp cornstarch | 1 1/2 tbsp cold water | 1 tsp beef base | 1 to 2 tbsp dry red wine
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.
