Slow Cooker Pot Roast

Slow Cooker Pot Roast delivers fork-tender beef chuck roast with potatoes, carrots, and onion simmered low and slow in a savory gravy. Cook on LOW for 8-9 hours (or HIGH for 5-6) for a tender, smothered centerpiece dinner.

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Prep Time 15

Cook Time 9

Total Time 9 15

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Beef and vegetables

3 lb beef chuck roast
4 carrots, chopped
4 potatoes, quartered
1 onion, chopped

Broth and flavorings

2 cup beef broth
2 tbsp Worcestershire sauce
1 packet dry onion soup mix

Gravy thickener and seasoning

2 tbsp cornstarch (for gravy)
1 Salt and pepper, to taste

Equipment

1 slow cooker

Method

Season and layer in the slow cooker

Season the chuck roast generously with salt and pepper, ensuring the surface is fully coated for flavor during the long cook.
Place the carrots, potatoes, and onion in the bottom of the slow cooker, then set the seasoned roast on top so the vegetables cook in the drippings.

Add braising liquid and cook

Whisk together the beef broth, Worcestershire sauce, and onion soup mix, then pour over the roast to coat it evenly.
Cover and cook on low for 8-9 hours, or high for 5-6 hours, until the beef is fork-tender with vegetables cooked through.

Thicken gravy and serve

Remove the roast and vegetables, then whisk cornstarch into the remaining liquid to thicken into a gravy until visibly thicker and glossy.
Slice or shred the roast and serve smothered in gravy alongside the vegetables so every bite is coated.

Notes

For deeper flavor, sear the roast in a hot skillet before placing it in the slow cooker (optional if you have time). Refrigerate leftovers in a covered container for up to 4 days; freeze gravy and meat (without potatoes if you prefer) for up to 3 months. To make it more diet-friendly, use low-sodium beef broth and a reduced-sodium onion soup mix so the gravy is still rich without extra salt.