Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOW- Why You Need My Slow Cooker Pot Roast Recipe
- Ingredients & Substitutions
- How To Cook A Pot Roast In The Slow Cooker
- My Tips For Flavor & Texture
- How Long To Cook Pot Roast In A Crock Pot?
- Optional Gravy Instructions
- Storage & Meal Prep
- More Comforting Slow Cooker Recipes
- Slow Cooker Pot Roast (Easy Recipe) Recipe card
- Gratitude Moment
- Recipe Reviews
When you’re having a holiday meal or a cozy family dinner, it’s hard to beat my classic slow cooker pot roast. My easy recipe will get you juicy, flavorful meat and veggies that are perfect for feeding a crowd, warming up on a cold day, or saving for later. Every time I make it, I fall in love with the fall-apart tenderness all over again. Make my Crock Pot pot roast recipe with me — it’s the most comforting meal around!
Why You Need My Slow Cooker Pot Roast Recipe
- Flavorful, fall-apart tender meat – I had to say it again. This beef is incredibly tender and juicy, falling apart with each bite. It’s the ultimate comfort food.
- Fresh, simple ingredients – While many versions have various add-ins, I keep mine simple. But despite relatively few ingredients, this is the best Crock Pot pot roast recipe I’ve had! You’ll be surprised how much a generous helping of fresh herbs, salt, pepper, and broth can do.
- Complete meal by itself – Aside from the amazing beef I can’t stop talking about, I love that this slow cooker pot roast includes vegetables, so you’ve got a built-in side dish. You don’t have to cook anything extra for dinner!
- Easy and versatile – Once you’ve browned the meat and veggies, your slow cooker takes care of the rest and you don’t have to watch it. It’s the perfect set-and-forget meal for busy days, entertaining, meal prep, and freezing. My daughter ate the leftovers after school every day for a week. It does it all!
Ingredients & Substitutions
Here I explain the best ingredients for my slow cooker pot roast recipe, what each one does, and substitution options. For measurements, see the recipe card.
The Best Meat For Pot Roast:
You actually want a tough cut of meat for pot roast, with plenty of connective tissue. I know it sounds backward, but the collagen in those tougher cuts breaks down during slow cooking, giving you tender, juicy results. I recommend using one of these:
- Chuck roast – This is my go-to choice for my pot roast recipes, including this one. It’s got plenty of fat and connective tissue, making for super juicy, flavorful meat. Sometimes I see this cut labeled as chuck shoulder, which is the same thing, or even simply “pot roast”, which is not really a cut at all. As the name implies, this cut comes from the shoulder. It can be bone-in or boneless, but I prefer boneless to not fuss with the bones later.
- Rump roast or round – This one’s from the rump and rear legs. It’s a bit leaner than chuck, so if you prefer a less fatty option that’s still tender, this is a great pick. It’s usually a little pricier than chuck, though.
- Brisket – This cut comes from the chest and front legs. It works well for slow cooker pot roast, too, though the texture is a bit grainier compared to chuck.
Avoid leaner cuts, like sirloin roast, which can turn out dry and tough.
Other Ingredients:
- Avocado Oil – I sear the roast in avocado oil, but feel free to use another heat-safe oil, such as olive oil.
- Potatoes – You can use any type of potatoes. I like Yukon gold potatoes, but red potatoes and russet potatoes also work well. When I’m short on time, I like using baby potatoes, because you don’t have to peel or chop them – just scrub and cook whole.
- Carrots & Onions – The classics! Feel free to add other hearty veggies, like celery or parsnips, for extra flavor and variety. Most root vegetables can stand up to the long cooking time if you don’t cut them too small.
- Fresh Herbs – I use fresh rosemary and thyme to infuse the meat with flavor, and tie them in a bundle for easy removal later (they won’t be appetizing by the end). You can also add fresh sage for an extra fall vibe.
- Beef Broth – To keep everything nice and moist. You could totally use bone broth for more flavor and tenderness, but I just used a low sodium beef broth.
- Sea Salt & Black Pepper – I kept it simple with just salt and pepper, but if you’re looking to add more flavor, a sprinkle of garlic powder and onion powder would be perfect.
How To Cook A Pot Roast In The Slow Cooker
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the beef. Liberally season all sides of the chuck roast with the sea salt and black pepper. Let it sit to come to room temperature. This will make your pot roast more juicy!
- Brown the onions. Heat olive oil in a large Dutch oven or large skillet over medium-high heat. (I use and recommend cast iron for this, because it will help you get a nice sear on your roast later on — my Dutch oven works great.) Add the onions and cook, stirring occasionally until they are starting to brown.
- Add the vegetables to your slow cooker. I have and love this Crock Pot, and it’s the perfect size for a 3-4 pound roast. Transfer the cooked onions into it, along with the potatoes (or radishes) and carrots.
- Brown the roast. Add a little more oil to the pot. Sear the chuck roast until browned on both sides.
- Combine the veggies, roast, broth, and herbs. Place the chuck roast in the slow cooker over the vegetables. Pour in the broth. Tie the rosemary and thyme sprigs with a piece of kitchen twine and place them to the side of the roast (flavor is coming!).
- Cook the pot roast in the Crock Pot. Cook until the beef is extremely fork tender.
- Shred and serve. Remove the bundle of herbs and discard it. Use 2 forks to shred the beef. Serve your slow cooker pot roast with potatoes, carrots, and onions. I recommend drizzling them all with the liquid from the slow cooker, and I like to garnish with extra fresh herbs.
My Tips For Flavor & Texture
- Season the roast generously. You need more than you might think! My rule of thumb is 1 teaspoon of salt and 1/4 to 1/2 teaspoon of pepper per pound of meat. For your average 3-pound roast, that’s 3 teaspoons (1 tablespoon) of salt and at least 3/4 teaspoon of pepper.
- Don’t cut the vegetables too small, or they’ll get mushy. Slow cooker pot roast takes a long time, so small pieces will overcook. I aim for 1.5-inch pieces of potatoes and onions, halved radishes (large ones work best), and carrots cut at least 1.5-2 inches long. For the potatoes, cut smaller ones into quarters, or medium to larger ones into eighths.
- If you don’t like your veggies soft, add them halfway through the slow cooker time instead. In an older version of this recipe, I actually used to brown all the veggies, but got too mushy. Now, I only brown the onions instead, but if you prefer, you can brown the potatoes and carrots as well. If you do, I definitely recommend going with the option to add later in the cooking process.
- Let the roast form a browned crust. Yes, you can skip the searing step, but I always do it because it adds tons of flavor and doesn’t take long! Make sure your heat is high enough to get that nice crust.
- It can help to flip the roast with large tongs. It’s big and heavy! Sometimes I use a turner together with the tongs.
- Deglaze the pan if you have time. This is optional, but a reader suggested this, and it makes this Crock Pot pot roast even more flavorful! Just heat the broth in the same pot, scrape up the brown bits, and pour it all into the slow cooker.
- Don’t remove the lid until the end. You let steam escape every time you do that! And isn’t it the whole point to walk away and go about your day while it cooks?!
- Use my fork test to avoid undercooking. It’s easier to undercook a slow cooker pot roast than to overcook it. If it’s tough, dense, or leathery, those are signs it needs more time. I’ve got a time chart below, but my best test is a fork! Simply stick it into the center of the meat and twist. If the meat shreds apart easily, it’s ready. If not, keep cooking it!
How Long To Cook Pot Roast In A Crock Pot?
The secret to a fall-apart tender Crock Pot pot roast is cooking it low and slow. For a 4-pound roast, I cook on low for about 9 hours. The time can vary depending on the size of your roast, and of course, whether you choose high or low. Use my time chart to help you:
| Roast Weight | Time on High | Time on Low |
|---|---|---|
| 2-3 pounds | 4-5 hours | 8-9 hours |
| 3-4 pounds | 5-6 hours | 9-10 hours |
| 5-6 pounds | 6-7 hours | 12-13 hours |
Optional Gravy Instructions
I think just drizzling the liquid onto the meat and veggies tastes delicious. But if you want a thicker gravy, you can make it from the liquid from the slow cooker:
- Strain it liquid. I just pour it through a fine mesh sieve, then measure out 2 cups and add those to a large saucepan.
- Mix the thickener. In a small bowl, whisk about 1/4 cup of the liquid with 1-2 tablespoons of cornstarch (or use one of my cornstarch substitutes).
- Simmer. Whisk the cornstarch mixture into the saucepan and simmer until thickened to your liking.
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Meal prep: I often meal prep by peeling and chopping the potatoes and carrots in advance. Store them in the fridge submerged in water, to prevent browning or drying out. Just make sure to dry well before cooking. You can also make the pot roast in the slow cooker ahead of time, as it stores and reheats very well.
- Reheat: For my family of 4, I make this on Sundays and we eat it all week! The liquid solidifies in the fridge, but keeps it all moist when reheating, so make sure not to discard it. I transfer portions to a glass dish and pop in the oven at 350 degrees F, covered in foil. But it’s also actually pretty good microwaved.
- Freeze: It’s best to shred the roast right away, but wait until it cools to freeze it. Transfer it with the veggies and sauce to zip lock bags, and lay flat in the freezer. You can store them vertically for up to 3 months once solid.
More Comforting Slow Cooker Recipes
If you like my slow cooker pot roast recipe, you’ll probably also love my other comforting, hands-off Crock Pot meals:
Slow Cooker Pot Roast (Easy Recipe)
My best slow cooker pot roast recipe! This Crock Pot pot roast is fall-apart tender, flavorful, and easy to make, with simple ingredients.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Season the chuck roast liberally with sea salt and black pepper on all sides, rubbing it in evenly. Let sit for about 30 to 45 minutes to come to room temperature.
-
Meanwhile, heat a tablespoon of oil in a large Dutch oven or stock pot over medium-high heat. Add the onions and cook, stirring occasionally, for about 5 minutes, until they are starting to brown.
-
Transfer the onions to your slow cooker. Add the potatoes or radishes, and carrots. Stir together.
-
Add another tablespoon of oil to the pot. Add the chuck roast and sear on all sides, 2-3 minutes per side, until browned on both sides.
-
Place the chuck roast in the slow cooker over the vegetables. Pour in the broth. Tie the rosemary and thyme sprigs with a piece of kitchen twine and place them to the side of the roast.
-
Close the slow cooker lid. Cook the pot roast in the slow cooker for 9-10 hours on Low or 4.5-5 hours on High, until the beef is fall-apart tender.
-
Remove the bundle of herbs and discard it. Use 2 forks to shred the beef. Serve the pot roast with potatoes, carrots, and onions. I recommend drizzling them all with the liquid from the slow cooker!
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/8 of the entire recipe
- Tips: See the details in the post above! I’ve got tips to help you get fall-apart tender meat and soft (not overcooked) vegetables, plus a time chart and even how to make a gravy.
- Store: Up to 4-5 days in the fridge.
- Meal prep: Chop the veggies in advance and store submerged in water in the fridge, or just cook the pot roast in the slow cooker ahead.
- Freeze: Up to 3 months in the freezer. Freeze flat in zip lock bags.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Slow Cooker Pot Roast
Gratitude Moment
I’ll admit, my slow cooker isn’t my most-used kitchen appliance — I reach for my air fryer more often, because I’m a last-minute girl. But let’s be real, that thing can’t cook a pot roast!
Every time I plan ahead and throw a chuck roast in the slow cooker in the morning, later that night I’m very grateful that I did — and don’t have to cook dinner for once, lol. Yes, I love cooking, but a break is nice sometimes! And having leftovers to toss into soups or salads later is wonderful, too.
What kinds of occasions do you usually make pot roast for? Holidays? Meal prep? Freezing? Family dinners? Let me know in the comments below!
134 Comments
Denise
0I’m definitely going to make this for Christmas dinner this year. I noticed there was no nutritional information about the sodium level. Do you happen to have that?
Maya | Wholesome Yum
0Hi Denise, I’m sorry, I don’t track the sodium levels for my recipes. You can see more details about why in my nutrition policy.
Dana Hill
0Very good beef stew recipe and very flavorful. I didn’t have fresh rosemary or thyme. I used Italian seasoning and was delicious!
Laura
0Hi – Hope your still answering questions lol!
I want to make this ahead of time and freeze it. I see you mention that you can freeze it in zip-lock bags, but how do you recommend reheating it when ready to eat it?
Thanks!
Maya | Wholesome Yum
0Hi Laura, I have reheating instructions in the post above. I usually use the oven, but the microwave works fine, too. Enjoy!
JAB
0Hello if I don’t have bone or beef broth can I use bullion cubes? If so how many?
Maya | Wholesome Yum
0Bullion cubes can work, but I am unsure how many because they can vary in flavor and intensity by brand. Please follow the instructions on the back of your bullion to get the correct amount for this dish — just make sure you add the same amount of liquid as written. Enjoy!
Jill R.
0OMG this is such a good meal and it’s so easy to make! I’ll admit I’ve never been a fan of radishes so I was hesitant but figured I could eat around them and give them to my boyfriend if I didn’t want to eat them but boy I gobbled them up! They replace starchy potatoes and you can’t even really tell the difference. I love that it’s a crock pot meal too, with working from home it’s especially nice to be able to prep this in the morning (with my laptop also propped up on the table so I can work too) then I can also do dishes throughout the day and when it’s time for dinner there’s no prep this is ready to go and I only have two plates and forks to clean afterwards (I use crockpot liners for no mess crockpot cleanup) which for someone without a dishwasher is just so amazing!! I make a lot of food especially with this pandemic going on and this immediately became my boyfriend’s all time favorite… He even wants me to make it for his parents so he can show off lol.
Wendy
0Hi, I want to try this recipe, but, I’d like to know can I add turnips and radishes together? Will the taste be “ok” ? I really don’t want to use carrots at all. Thanks for your reply.
Maya | Wholesome Yum
0Hi Wendy, Yes, any root vegetables, including turnips and radishes, would work great. Enjoy!
Kama
0Hi! Can I prep everything the night before, put it all in the slow cooker pot in the fridge over night and then start the slow cooker in the morning? Is there a risk of leaving the raw meat together with the vegetables without cooking right away?
Maya | Wholesome Yum
0Hi Kama, Yes, you can set everything up the night before, but I recommend storing the potatoes and carrots submerged in water rather than in the slow cooker, because otherwise they will dry out, brown, or both. You can still sear the roast and chop the vegetables in advance, just store them separately so that you can keep the veggies in water. In the morning, dry them, top with the roast and herbs, and cook. I do recommend taking the roast (and the slow cooker if you store it in there) out of the fridge about 30 minutes before turning your slow cooker on, so the roast cooks more evenly and the vessel has a chance to equalize in temperature.
Clarissa Arevalo
0What times would you recommend making this in a 8 qt instant pot?
Wholesome Yum M
0Hi Clarissa, If you are using your Instant Pot slow cook function, then there are no changes to the recipe needed.
Miranda
0My husband is on keto, but I’m not, so I was looking for a recipe we would both like. This is perfect! So easy to do, and so delicious. Thank you!
Jen
0Delicious and easy!
Karly
0Amazing!
kathy shuller
0I sub turnip roots for potatoes.
Cori Papuga
0None of these vegetables used are keto friendly.. am I wrong?? I thought starches were off the list?
Maya | Wholesome Yum
0Hi Cori, They are fine in small amounts, and as you can see the recipe has 2g net carbs per serving. However, if you want you can omit the carrots and replace them with more radishes.
Mar
0Thanks for this recipe! The entire family (all adults) loved it.
Misty
0If I’m using a 2 lb roast, should I still cook it for 10-12 hours on low? Thanks in advance!
Maya | Wholesome Yum
0Hi Misty, A smaller roast might take a bit less time, maybe 9-10 hours. You can check if it’s tender/falling apart enough, and cook for longer if not.
Andrea
0Hi Maya!
I can’t tell you how scrumptious this recipe is. I wasn’t sure that the radishes would work….might possibly be bitter. They are fantastic. I read the entire entry and used your tips. Great advice. I will look to you for more Keto friendly recipes. Well done. Will be making again and again. Thank you!
Jeanie Charfen
0This was a fantastic recipe. To keep the carbs low I went very light on onions and carrots and added in browned celery and jicama chunks. Unbelievable- you would swear the jicama was potato. The perfect pot roast recipe.
Nicole
0Why can’t I share and save?
Maya | Wholesome Yum
0Hi Nicole, I’m always happy to have you share! If you’re having a website issue, please use the contact form here to let me know!
Mary D
0This is delicious! I followed the directions precisely, except I added celery. The radishes work so well! LOVE it and LOVE your website.
KB
0Do you know how this could be made in an Instant Pot?
Maya | Wholesome Yum
0You probably can, but haven’t tried that yet.
Katie
0Do i need to submerge meat with broth
Maya | Wholesome Yum
0H Katie, No, the roast is not fully submerged, just partially.
Lyle Drew
0This recipe works great with venison roasts as well. I added some celery and sliced mushrooms plus a dash of Montreal steak spice. Wholesome and yummy!
Maya | Wholesome Yum
0Thank you for sharing, Lyle! That sounds delicious!
Kelly
0Could I put potatoes in this for my husband and just not eat the potatoes myself to keep it Keto?
Maya | Wholesome Yum
0Hi Kelly, Yes, you can definitely do that!
Barbara
0I make slow cooker chuck roast and veggies all the time. I use a ton of cabbage instead of potatoes and also put in onion, celery, carrots, broccoli, kale, entire can of diced tomatoes, and 32 oz. chicken broth. I only brown the meat in melted butter first. I cook in on low for 8-10 hours, taking the meat out about an hour early and pull/cut it and put it back in. The odd thing is, the meat doesn’t smell great on its own when I take it out to cut it up. Why is that? Is it just me? Happens every time. Wouldn’t want to eat it unless it’s with the rest of the ingredients because on it’s own, it’s not that tasty.
Kirsten Dangler
0Hi, I haven’t made this yet and am a newbie to keto. I’ve never used radishes for stew before. Does it make the stew peppery?
Maya | Wholesome Yum
0Hi Kirsten, No, they don’t make it peppery. Hope you like it!
Nellie
0Made this pot roast and it was yummy
Claudia Mitchell
0This is a family favorite and I love that it’s low carb. I’m thrilled to have come across all of your recipes. I’ve struggled all of my life with PCOS and now my daughter has been diagnosed with the same condition. Carbs are definitely not our friend. Keep them coming and thank you so much!!!
Jon Rueck
0While at the beginning this recipe didn’t specify beef, that seemed understood. On down through it, that was mentioned. However, I used a four pound pork tenderloin. I added another cup of carrots and used daicon instead of radish (which wasn’t on hand), and added 5 cups of diced cruciform stems, as well as an extra two cups of Beef Bone Broth. Not wanting to make a trip to the grocer, 1/2 t each of powdered thyme and crushed rosemary (in a mortar) were used.
So far, tasting doesn’t offer a lot. Admittedly, I’m heading for a stew rather than just a pot roast, so I may add a couple packages of McCormick’s Beef Stew Spice. That’ll fix it for sure. As you can tell, this is still low-carb.
Kayla
0I’m making this now? Any tips for making the leftover juice and broth into a low carb gravy??
Maya | Wholesome Yum
0Hi Kayla, You could thicken the extra liquid with a sprinkle of xanthan gum or gelatin to make gravy.
Roxana
0This sounds like a very tasty pot roast! Thanks for the slow cooker temperature options, and all of the extra tips you have in the blog. In looking at the nutrition label, all I see is zeros in every field. Maybe you can take a look at that. Thanks!
Maya | Wholesome Yum
0Thank you so much for catching that, Roxana! The nutrition info has been added and should be correct now.
Roxana
0Thanks so much. 2 net carbs — Wow!
Shadi Hasanzadenemati
0Love this for a cold winter night, thank you for the recipe!
Tayler Ross
0This looks like a total comfort food win! I can’t wait to try it!