Description

This Slow Cooker Pot Roast is a comforting, hearty classic perfect for any day of the week. Tender chuck roast slow-cooked with garlic, fresh herbs, onions, carrots, and Yukon gold potatoes, all simmered to perfection. The rich, savory flavors develop beautifully over 8 to 9 hours, resulting in melt-in-your-mouth meat and perfectly cooked vegetables. The optional cornstarch-thickened gravy adds the perfect finishing touch, making this dish a satisfying meal that’s easy to prepare and packed with homestyle goodness.

Ingredients

Scale

Meat and Seasoning

1 1/2 Tbsp olive oil, (divided)
1 (3 lb) chuck roast
Salt and freshly ground black pepper, to taste

Vegetables and Aromatics

1 medium yellow onion, peeled, halved and cut into thick slices
5 garlic cloves, minced (about 1 1/2 Tbsp)
2.5 lbs small Yukon gold potatoes, left whole
5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces

Liquids and Herbs

1 1/4 cups beef broth
2 tsp Worcestershire sauce
1 Tbsp minced fresh thyme
1 Tbsp minced fresh rosemary

Gravy (Optional)

2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth

Garnish

2 Tbsp chopped fresh parsley

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Instructions

Sear the Roast: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab the chuck roast dry with paper towels and season generously with salt and freshly ground black pepper. Sear the roast in the hot pot until deeply browned on both sides, about 4 to 5 minutes per side, to develop flavor.
Prepare Slow Cooker Base: Transfer the seared roast to the slow cooker. Add the remaining 1/2 Tbsp olive oil to the pot, then sauté the sliced onions for about 2 minutes until slightly softened. Add the minced garlic and sauté for another 30 seconds, releasing their aromas. Pour this onion-garlic mixture over the roast in the slow cooker.
Deglaze the Pot: Return the pot to medium heat and pour in the beef broth, Worcestershire sauce, minced thyme, and rosemary. Cook for about 15 seconds while scraping up any browned bits stuck to the bottom of the pot, which adds deep flavor. Remove the pot from heat.
Add Vegetables: Layer the whole Yukon gold potatoes and carrot pieces on top of the onion mixture in the slow cooker. Pour the deglazed broth mixture evenly over the vegetables and roast. Season with salt and pepper to taste.
Slow Cook: Cover the slow cooker and cook on low heat for 8 to 9 hours until the roast is tender and the vegetables are cooked through.
Prepare the Meat and Vegetables for Serving: Remove the roast and vegetables from the slow cooker. Shred the roast using forks discarding any excess fat. You may cut the potatoes if desired for easier serving.
Optional Gravy: For a thicker gravy, strain the cooking liquid from the slow cooker through a fine mesh sieve into a small saucepan. Whisk the cornstarch with 3 Tbsp beef broth to make a slurry and add it to the saucepan. Heat over medium-high heat, stirring constantly, until it simmers and thickens, about 30 to 60 seconds.
Serve: Plate the shredded roast and vegetables, pour the prepared gravy over the top, and sprinkle with chopped fresh parsley for a fresh finish.

Notes

Slow Cooker Pot Roast is the ultimate comfort food — a hearty, flavorful dish made with simple, real ingredients that are perfect for a homestyle family meal.
Searing the roast before slow cooking adds depth of flavor and locks in juices.
Using fresh herbs like thyme and rosemary enhances the aroma and taste beautifully.
You can adjust the thickness of the gravy to your liking or skip it entirely if preferred.
This dish is perfect for meal prep as leftovers reheat wonderfully and flavors deepen overnight.
For ease, use small Yukon gold potatoes whole to ensure even cooking with the roast and vegetables.

Nutrition

Serving Size: 1 serving
Calories: 600 kcal
Sugar: 3 g
Sodium: 453 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 6 g
Protein: 45 g
Cholesterol: 156 mg