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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)
By
My best slow cooker pot roast recipe! This Crock Pot pot roast is fall-apart tender, flavorful, and easy to make, with simple ingredients.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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.
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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.
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Transfer the onions to your slow cooker. Add the potatoes or radishes, and carrots. Stir together.
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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.
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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.
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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.
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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!
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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.
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© 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!
138 Comments
Sierra
1How long should I cook a 2lb roast on low?
Maya | Wholesome Yum
1Hi Sierra, It would take 8-9 hours on Low or 4-5 hours on High. I have a time chart in my post above.
Laura
0Good but I think it needs more flavor so I will be adding additional herbs/spices next time or maybe some red wine – I use non-alcoholic wine.
Maya | Wholesome Yum
0Thanks for the feedback, Laura! You can definitely make those additions next time if you prefer.
Kathy
0Can I use rump roast? What would I have to change?
Maya | Wholesome Yum
0Hi Kathy, Yes, you can, but the meat will turn out firmer, still tender but better for slicing than shredding. I also have a rump roast recipe developed for that cut if you want to try it.
Amy
0I recently purchased easy meal plans from you because I’ve had such success with most of the recipes I have tried from your website! Last night, we tried the pot roast. I’m so thankful it was tender. The only problem was it was dry. I did make a little over a 2 pound roast instead of a 3 to 4 pound roast. Plus, onions bothers two people in my family, so I left them out as well. We seared the roast like you suggested and deglazed the pan as well. I didn’t get it up to room temperature because it was out of the refrigeratorfor an hour and a half and still not up to 70°. I needed to get it in the crockpot…. Could you tell me what I could do differently to help it not be dry? Thank you!
Maya | Wholesome Yum
0I’m glad you like my recipes, Amy! Sorry to hear your pot roast turned out dry — the reason is you had a smaller roast, but didn’t mention reducing the cook time. A smaller roast will cook faster. I would check a couple hours sooner next time if it’s only 2 pounds. Also, make sure to baste the roast with the liquid from the Crock Pot when serving, but it should be juicy even before that step if the cook time is right. Hope this helps for next time!
Veronika
0love this meal for the convenience of cooking all night. I also added paprika and cumin seasoning to the rest of the mix. turns out delicious and meat is so tender. we have this on our monthly rotation.
Wholesome Yum D
0That sounds amazing, Veronika! I love the idea of adding paprika and cumin, those are such cozy flavors. So glad it’s become a regular in your rotation!
Sam
0I made this last night. I, once again, didn’t carefully read the instructions so I only halved the potatoes instead of quartering them. The 1 can of beef broth didn’t even come close to touching the roast so I boiled 2 cups of water with beef bullion cubes and used that to deglaze the pan. I have a ton of broth and have decided to thicken it. Can I use almond flour for that purpose instead of the regular wheat flour? By the way, this is the BEST pot roast I have ever made. I love all your recipes. Thank you so so much.
Maya | Wholesome Yum
0I’m so glad you liked this pot roast recipe, Sam! The broth doesn’t usually touch the roast for me, it’s there to create a steam effect in the Crock Pot, but adding more as you did is fine too. I don’t recommend almond flour to thicken a gravy as it doesn’t have starch and doesn’t thicken that way. You can use my gluten free gravy recipe if you want to turn the liquid into gravy. Hope this helps.
Dorcas
0We make a roast in the crock pot whenever we can and whenever we have roasts. We usually butcher a whole beef and get all the different cuts and freeze it and then use it as we need it. Roast and veggies is such comfort food and i(my family) love it! I’ve never tried it seared in a skillet first but I’m going to try that next time! And we love adding sweet potatoes, white potatoes, carrots, onions, celery, and a variety of seasonings! I often put the roast in the crockpot in the evening and then add the veggies the next morning and yay! lunch is all ready by the time you’re ready to eat. Veggies are just right and the meat is oh so tender! Yumm! Thank You Maya for sharing your recipes, I love them!
Wholesome Yum D
0Thank you so much for sharing, Dorcas! It sounds like you’ve got roast night down to a delicious science. I love how you make the most of every cut from butchering your own beef. Your veggie combo and seasonings sound perfect, and I’m excited for you to try searing it next time for even more flavor. I’m so glad you’ve been enjoying the recipes. That means a lot!
Irene
0This is similar to the recipe I use. Delicious! I don’t drink alcohol, but I do add a little red wine to my pot roast.
Wholesome Yum D
0That sounds like a great way to add flavor, Irene! I’m so glad you enjoyed it.
Meg
0I honestly never comment, but I’ve been a secret lurker for a while now. But holy cow, I made this alongside your mashed cauliflower recipe, and I actually did a dance after it touched my tongue. I left out the carrots and potato to limit the carbs, but did end up adding an obscene amount of garlic, and it was still amazing even without those ingredients. Thank you for this one!!
Maya | Wholesome Yum
0Thanks for lurking and now commenting, Meg! I’m so glad you enjoyed this recipe.
Kathy
0Delicious roast. I put it together the night before, so it could cook all day. Came home to the great smells.
Maya | Wholesome Yum
0Thank you, Kathy! Yes, I love preparing this the night before so that the day-of is so easy. Enjoy!
Nancy Cansler
0I was viewing your pot roast recipes. Could I substitute beets for potatoes? I’m prediabetic & so I’m trying to eat like a diabetic. Does low carb mean low glycemic?
Maya | Wholesome Yum
0Hi Nancy, Yes, you can use beets if you like, but rutabaga would be a closer replacement. Yes, low carb is typically low glycemic.
Janet Kukko
0I only have dried herbs, not fresh sprigs. What measurement would you give for those?
Maya | Wholesome Yum
0Hi Janet, You can use about a teaspoon each of dried rosemary and thyme. Or feel free to add more if you like!
Sharon
0Does it make a difference whether the roast is bone in or boneless?
Maya | Wholesome Yum
0Hi Sharon, You could use either. I prefer to use boneless for convenience, but feel free to use bone-in if you prefer.
Patti
0I put the pot roast in this morning. Very easy to put together. I had fresh rosemary and dried thyme, was leery of too much salt but should have been more generous.
The meat was so tender and delicious! Great recipe!
Wholesome Yum D
0That sounds amazing, Patti! I’m glad the roast turned out tender and delicious. Hope it makes it into your regular rotation!
Melody
0I normally don’t like roast, but this was delicious and SO easy! I did a combination of potatoes, radishes (I was surprised how good they were!) and carrots. This will be my go to roast recipe when my husband asks for roast beef going forward. Thank you!
Maya | Wholesome Yum
0I’m so happy to hear that, Melody! Enjoy!
Nick
0Can a version of this be done with regular shaker thyme and rosemary versus sprigs if we don’t have any but have the shake version of those, where it’s like oregano leaves?
Maya | Wholesome Yum
0Hi Nick, Yes, you can use dried herbs if you like, I just think the texture is a little better with fresh herbs that you can remove afterward. The fresh herb sprigs are equivalent to about 1 tablespoon each, but dried are more concentrated, so I recommend 1 teaspoon of each for dried. Of course you can add more if you want a stronger herby flavor. Hope this helps!
AAA
0I had this recipe bookmarked for years.. Why is radishes got replaced with potatoes? Just curious. I like it with radishes actually..
Maya | Wholesome Yum
0I offer both options in the recipe. Many people make pot roast with potatoes but I think it’s wonderful with radishes too, so now I offer both options. You can use either!
Carol L
0I made this this week. I forgot to season it before, or let it come to room temp., because I browned it in a cast iron skillet first. Didn’t want the salt to pull water from roast. So, I browned it along with the onions, added organic turnips, parsnips and rutabega with the carrots. Cut them big, put on the bottom put roast on top, added rosemary and thyme in small twine closed bag, and cooked in crockpot for 8 hours on low. Once done, I added the salt and pepper to the broth.
It was WONDERFUL!
I actually had to buy a new 7Qt. crockpot, because I couldn’t find my old 6 Qt., which I find is never large enough to add vegetables ….didn’t get the one you linked to, because I don’t like all the “bells and whistles,” just a plain crockpot with off, low, high & warm settings.
I’m really happy with how this turned out. I had more room in the crockpot to add more veggies, and next time I will. On the second day, I had to steam more veggies to add to it as it was all meat. Used a 3#+ roast.
I will definitely make this again.
I usually don’t give 5 * ratings, but this one deserves it!
Maya | Wholesome Yum
0I’m so glad you liked this recipe, Carol! Thank you so much!
Lynnita Ellis
0I can’t find a 4 lb roast. Can I cook two 3 pounders?
TY,
Lynnita
Maya | Wholesome Yum
0Hi Lynnita, Yes, you can do that, but I would scale up the other ingredients by 50% so that it’s the same amount of other ingredients per pound.
Lavonne
0Excellent falling apart chuck roast. The vegies were a nice addition and the gravy was wonderful. I used the radishes, onions and added mushrooms. My husband raved about it.
Lynda Backman
0Can I use olive oil instead of avocado oil?
Maya | Wholesome Yum
0Hi Lynda, Yes, olive oil would work fine.