Slow Cooker Beef Pot Roast
Fork-tender slow cooker pot roast with carrots, potatoes and an easy gravy made from the cooking juices. About 20 minutes of prep, with Instant Pot directions included.
Pot roast is the kind of dinner that makes the whole house smell amazing. A beef chuck roast cooks low and slow with onions, garlic and herbs until it falls apart with a fork, and the carrots and potatoes cook right alongside it, so dinner is done in one pot.
Searing the roast first is the step that makes the biggest difference. It only takes about 10 minutes and builds a deep, savory crust that flavors the whole pot. At the end, the cooking juices become a rich gravy with a little cornstarch.
Below you will find slow cooker and Instant Pot times, how to tell when the roast is really done, and why tough pot roast usually means it needs more time, not less.
Why You’ll Love This Recipe
- Meat, vegetables and gravy in one pot
- About 20 minutes of hands-on time
- Uses an affordable cut that turns very tender
- Leftovers are great in sandwiches and wraps
Ingredient Notes
Chuck roast: Choose a boneless beef chuck roast with visible marbling. Its fat and connective tissue melt during long cooking, which makes it tender. Lean cuts like round or sirloin tip turn dry. If you eat halal, buy it from a halal butcher.
Potatoes: Yukon Gold or baby gold potatoes hold their shape best. Russets tend to fall apart over 8 hours.
Beef broth: Low sodium broth lets you control the salt, since the liquid reduces into gravy.
See the recipe card below for full measurements.
How to Make Slow Cooker Beef Pot Roast
Season the beef
Pat the roast dry with paper towels and season all over with the salt and pepper.
Sear
Heat the oil in a large skillet over medium-high heat. Sear the roast for 4 to 5 minutes per side, until deeply browned. Move it to the slow cooker.
Deglaze
Lower the heat to medium. Add the onion and garlic to the skillet and cook 2 minutes. Stir in the tomato paste, then pour in the broth and soy sauce, scraping up the browned bits from the bottom of the pan.
Load the slow cooker
Arrange the carrots and potatoes around the roast. Pour the broth mixture over everything, then add the thyme, rosemary and bay leaves.
Cook low and slow
Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until the beef pulls apart easily with a fork. Pot roast is safe once it passes 145°F (63°C), but it needs to reach about 195°F to 205°F (90°C to 96°C) to become tender.
Make the gravy
Move the beef and vegetables to a platter and cover with foil. Discard the bay leaves and skim the fat from the liquid. Pour the liquid into a saucepan and bring to a simmer. Whisk the cornstarch with the cold water, stir it in and simmer 1 to 2 minutes until thickened. Taste and add salt if needed.
Serve
Slice or pull the beef into large pieces, spoon the gravy over the top and sprinkle with parsley.
Tips for the Best Results
- If the roast is still tough, it is not done yet. Cover and keep cooking for another 30 to 60 minutes.
- Keep the lid on. Every time you lift it, you add about 15 to 20 minutes of cooking time.
- Cut the carrots and potatoes into large pieces so they do not turn mushy over a long cook.
- Let the beef rest 10 minutes before slicing so the juices stay in the meat.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Using a lean cut | Chuck roast has the marbling that makes pot roast tender. Lean cuts dry out. |
| Taking it out too early | Tough pot roast needs more time. Cook until it falls apart with a fork. |
| Skipping the sear | Browning first adds deep flavor to the meat and the gravy. |
| Small vegetable pieces | Cut vegetables large so they hold their shape. |
Substitutions
- Beef chuck roast: Bottom round or brisket flat, though they turn out a little less juicy.
- Soy sauce: Coconut aminos, or leave it out and add an extra pinch of salt.
- Baby gold potatoes: Red potatoes or peeled Yukon Golds cut into chunks.
- Dried herbs: 3 sprigs fresh thyme and 1 sprig fresh rosemary.
What to Serve With It
- Mashed potatoes or egg noodles (skip the potatoes in the pot)
- Dinner rolls or crusty bread for the gravy
- Green beans or roasted broccoli
- A simple green salad
Storage and Reheating
Fridge: Store beef and vegetables with some gravy in an airtight container for up to 4 days.
Freezer: Freeze the beef in gravy for up to 3 months. Potatoes can turn grainy after freezing, so freeze them separately or leave them out.
Reheat: Reheat covered in a saucepan over medium-low heat with a splash of broth, or in the microwave, stirring halfway.
Tools That Make This Easier
- 6 to 7 quart programmable slow cookerFits a 3 to 4 lb roast with all the vegetables and switches to warm automatically.Check price on Amazon
- 12-inch cast iron skilletGives the roast a deep, even sear before slow cooking.Check price on Amazon
- Fat separatorPours off the fat so the gravy is rich, not greasy.Check price on Amazon
- Multi-cooker pressure cookerMakes the same pot roast in under 2 hours.Check price on Amazon
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Slow Cooker Beef Pot Roast
Fork-tender slow cooker pot roast with carrots, potatoes and an easy gravy made from the cooking juices. About 20 minutes of prep, with Instant Pot directions included.
Ingredients
Pot roast
Gravy
Instructions
- Pat the roast dry with paper towels and season all over with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Sear the roast for 4 to 5 minutes per side, until deeply browned. Move it to the slow cooker.
- Lower the heat to medium. Add the onion and garlic to the skillet and cook 2 minutes. Stir in the tomato paste, then pour in the broth and soy sauce, scraping up the browned bits from the bottom of the pan.
- Arrange the carrots and potatoes around the roast. Pour the broth mixture over everything, then add the thyme, rosemary and bay leaves.
- Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until the beef pulls apart easily with a fork. Pot roast is safe once it passes 145°F (63°C), but it needs to reach about 195°F to 205°F (90°C to 96°C) to become tender.
- Move the beef and vegetables to a platter and cover with foil. Discard the bay leaves and skim the fat from the liquid. Pour the liquid into a saucepan and bring to a simmer. Whisk the cornstarch with the cold water, stir it in and simmer 1 to 2 minutes until thickened. Taste and add salt if needed.
- Slice or pull the beef into large pieces, spoon the gravy over the top and sprinkle with parsley.
Nutrition (per serving)
- Calories
- 450 kcal
- Protein
- 40 g
- Carbohydrates
- 24 g
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 720 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
How do I make pot roast in the Instant Pot?
Sear the roast using the Sauté setting, add the onion, garlic, tomato paste, broth and soy sauce, and cook on high pressure for 60 to 70 minutes for a 3 to 4 lb roast, then let the pressure release naturally for 15 minutes. Add the carrots and potatoes and cook on high pressure for 4 more minutes with a quick release.
Why is my pot roast tough?
It almost always needs more time. Chuck roast gets tough before it gets tender, because its connective tissue only breaks down after hours of cooking. Keep cooking until it shreds easily.
Should pot roast be covered in liquid?
No. The liquid only needs to come about a third of the way up the roast. The slow cooker traps steam, and the meat releases its own juices as it cooks.
Can I put a frozen roast in the slow cooker?
No. The USDA advises thawing meat first, since frozen meat can stay in the unsafe temperature zone too long in a slow cooker. Thaw it in the fridge for 1 to 2 days.
What is the best cut of beef for pot roast?
Boneless chuck roast, sometimes sold as chuck shoulder or chuck eye roast, is the best choice for flavor and tenderness.
