Slow Cooker Pot Roast

This Slow Cooker Pot Roast is your go-to for a hearty and delicious meal. It’s simple to make, packed with flavor, and so tender, it practically falls apart with a fork. Whether it’s for a lazy Sunday dinner or a fuss-free weeknight meal, this pot roast promises to be a crowd-pleaser.

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Prep Time: 10

Cook Time: 5

Total Time: 5 10

Course: Main Course

Cuisine: American

Keyword: slow cooker pot roast

Servings:

Calories: 533kcal

Ingredients

3 pounds chuck roast boneless and trimmed
1 onion diced
3 carrots cut into 2 inches slices
4 garlic cloves
2 tablespoons tomato paste
1 cup beef stock
1 cup red wine
8 potatoes small
4 cups mushrooms
10 thyme sprigs
4 rosemary sprigs
¼ cup fresh parsley minced

US Customary - Metric

Instructions

In a slow cooker, combine the chuck roast, onion, carrots, garlic cloves, tomato paste, beef broth, red wine, salt, and pepper. Cook on the low setting for 4 hours.
3 pounds chuck roast, 1 onion, 3 carrots, 4 garlic cloves, 2 tablespoons tomato paste, 1 cup beef stock, 1 cup red wine
After 4 hours, add the potatoes and mushrooms to the slow cooker. Season with additional salt and pepper to taste. Continue cooking on low for 1 more hour.
8 potatoes, 4 cups mushrooms
Once done, transfer the beef and vegetable mixture to a serving dish. Garnish with freshly chopped herbs before serving.
10 thyme sprigs, 4 rosemary sprigs, ¼ cup fresh parsley

Notes

Searing: Taking a few minutes to sear the roast in a skillet over medium-high heat before it hits the slow cooker can really boost the flavor.
Deglaze the Pan: If you sear your meat, use a bit of beef broth or red wine to scrape up those brown bits from the pan and pour it all into the slow cooker. Flavor gold right there.
Thickening the Gravy: Want a thicker gravy? Mix a little flour or cornstarch with water and stir it into the juices an hour before it’s done.
Meat Cut: We like a chuck roast for this recipe, however a rump roast (round roast) would also work well.
Potatoes: Any kind of potatoes will work for this recipe: red potatoes, Yukon gold potatoes, or even baby potatoes are some good choices.
Herb Options: Fresh herbs do wonders but if you're out, a teaspoon of dried herbs works too.
Wine Substitute: Simply substitute the red wine with extra beef broth or even water with a splash of Worcestershire sauce or vinegar for a bit of acidity.
Veggie Timing: Adding the veggies later in the cooking process keeps them from getting too mushy.
Other Vegetables: Feel free to add or swap in veggies like celery, sweet potatoes, parsnips, or turnips. Just consider their cooking times.
Rest the Meat: Let the roast rest for a few minutes after taking it out of the slow cooker. It makes for easier slicing and keeps it super juicy.
Leftover Ideas: Reinvent them in sandwiches, salads, or stir-fries the next day.
Can I make this pot roast without a slow cooker? Absolutely! You can use a Dutch oven in your regular oven. Just keep it at a low temperature, around 325°F, and extend the cooking time.
Instant Pot: To make this in your Instant Pot, pop everything into the pressure cooker and seal it. A good rule of thumb is about 20 minutes of high-pressure cooking time per pound of meat. After the cooking time is up, let the pressure release naturally for at least 10 minutes before doing a quick release for any remaining pressure.

Storage & Reheating

Cool and Airtight: Let the leftovers cool to room temperature before storing them, and then transfer them to an airtight container.
Refrigerate or Freeze: Pop them in the fridge if you’ll be eating them within 3-4 days, or freeze them for up to 3 months in a freezer-safe container.
Reheating Tips: When you're ready to reheat, a slow warm-up on the stove or in the microwave works best. If it’s frozen, letting it thaw in the fridge overnight before reheating is the way to go.

Nutrition