Slow Cooker Pot Roast (Crockpot Recipe)

slow cooker pot roast on plate with carrots and potatoes

4.68 from 55 votes

Slow Cooker Pot Roast (Crockpot Recipe)

This Slow Cooker Pot Roast makes the most tender, fall-apart beef. Simple to make in the crockpot, it's nestled with tender potatoes, carrots, and onions that soak up all the amazing flavor, and then it's topped with the most incredible gravy!

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time7

Total Time7 30

Course: Main Course

Cuisine: American

Servings: people

Author: Becky Hardin

Equipment

Crockpot

Ingredients

For the Roast

2 cups beef broth divided
2 tbsp canola oil
2 tbsp unsalted butter (¼ stick)
2 medium yellow onions halved
6 carrots peeled and halved lengthwise
1 (3-4 lbs.) chuck roast trimmed of excess fat
1½ tsp kosher salt
1 tsp ground black pepper
½ tsp smoked paprika
1 cup red wine
1 tbsp Worcestershire sauce
1 bay leaf
2 sprigs fresh rosemary
3 sprigs fresh thyme

For additional Root Vegetables

6 Yukon Gold or yellow potatoes quartered
4 carrots peeled and cut into 2" chunks
2 yellow onions peeled and cut into 1" wedges

For Garnish

chopped fresh parsley

Instructions

Spray the inside of the slow cooker with nonstick spray and add 1 cup beef broth. Set the slow-cooker to HIGH heat. Cover and allow to heat while prepping the vegetables and beef.
2 cups beef broth
Generously sprinkle the entire roast with salt, pepper, and smoked paprika.
1 (3-4 lbs.) chuck roast, 1½ tsp kosher salt, 1 tsp ground black pepper, ½ tsp smoked paprika
Heat a large skillet over medium heat, and add oil and butter. Add the onion and carrot halves and cook until the vegetables are seared (browned). Turn the vegetables over and sear the other side. Transfer the vegetables to the slow-cooker.
2 tbsp canola oil, 2 tbsp unsalted butter
Set the roast in the skillet, press down and brown the meat for 4-6 minutes (or until beautifully seared) on the bottom side. Turn the roast over and brown it on the other side. When the roast has browned, set it on top of the vegetables in the slow-cooker.
2 medium yellow onions, 6 carrots
Reduce the slow-cooker temperature to LOW.
Add the remaining 1 cup of beef broth, wine, Worcestershire sauce, bay leaf, rosemary, and thyme.
1 cup red wine, 1 tbsp Worcestershire sauce, 1 bay leaf, 2 sprigs fresh rosemary, 3 sprigs fresh thyme
Cover and cook 4 hours.
Add the additional root vegetables over the roast, if using. Cover and cook an additional 3-4 hours or until roast and vegetables are fork-tender.
6 Yukon Gold or yellow potatoes, 4 carrots, 2 yellow onions
Remove the vegetables from the top of the roast and, then, remove the roast. Keep the food warm in a covered dish set in a warm oven.
To make the gravy, use a hand-blender (immersion blender) to puree the remaining vegetables and beef juices. (Alternatively, a stand blender can be used to puree the gravy. Take extra care with the hot ingredients, though.)
To serve, separate the beef into large chunks. If a deep platter is available, pour some of the gravy onto the platter and place the beef chunks and cooked vegetables over it.
Garnish with chopped fresh parsley and serve with remaining gravy.
chopped fresh parsley

Video

Nutrition