This Slow Cooker Pot Roast with Mushroom Gravy is as close to Mom’s pot roast as you can get. The roast is seared for a depth of flavor, then added to a slow cooker to simmer in a thick mushroom gravy with tender potatoes. It’s perfect for Sunday dinner or busy days when you don’t feel like being in the kitchen all day.

A plate of slow cooker pot roast with gravy, garnished with carrots, mushrooms, and potato chunks. A small dish of extra gravy lies in the background on a gray napkin. The meal is served on a white plate against a light blue surface.

Mom’s Slow Cooker Pot Roast Recipe

A classic pot roast is something that never gets old. It’s a comfort food that’s been around forever, with a nostalgic pull that brings you back to mom’s house with the smell of roast wafting throughout the kitchen when you walk in. But this isn’t the kind of roast that uses a can of mushroom soup or brown gravy mix. This easy slow cooker recipe is made from scratch, down-home goodness.

Unlike some pot roast recipes that cook on the stove in a Dutch oven, this recipe relies on the crock pot for slow cooking over low heat, allowing all those flavors to develop. A whole 8 hours of slow cooking is what gives you that fall-apart fork-tender beef that melts in your mouth.

This juicy pot roast has a rich thick mushroom gravy that starts on the stove and then absorbs more flavor as it cooks with the roast. The key with this recipe is searing the roast first. This simple step adds so much flavor. This recipe works great with new potatoes, but you could leave them out and serve over mashed potatoes for a comforting twist.

A close-up of a fork scooping mashed potatoes and gravy from a white ceramic bowl, filled with tender chunks of slow cooker pot roast with gravy and pieces of carrots. A knife rests beside the bowl, while a brown block of cheese appears in the background.

Why You’ll Love this Slow Cooker Pot Roast with Mushroom Soup Gravy

Low-effort: With a slow cooker, there’s no need to wait around by the stove top or pop it into the oven. You can set-it-and-forget it for hours while you go to work, spend time with the kids, run errands, etc.
Crowd-pleaser: The tender meat, potatoes, veggies, and thick gravy are a flavor combination the whole family will love, even picky eaters.
Family dinner friendly: This recipe makes a ton of pot roast, perfect for larger families.

Basic Ingredients

A collection of ingredients arranged on a blue surface, including red potatoes, carrots, an onion, celery, garlic, mushrooms, a block of cheese, a pack of flour, a bottle of milk, a pack of ground meat, Worcestershire sauce for that savory touch in your slow cooker pot roast with gravy and a carton of bone broth.

Chuck roast: Chuck roast is the perfect cut of meat for this recipe. It’s higher in fat than a rump roast, giving you a ton of flavor. I use a big 4-pound chuck roast for this recipe, leaving you with plenty of leftovers for the next day.
Vegetable oil: This is for searing the roast before cooking to add a nice crust.
New potatoes: Cut these into quarters and toss them in the slow cooker. You could also use Yukon gold potatoes if you like.
Vegetables: I use a blend of celery, onion, carrots, and fresh mushrooms for this roast recipe. This blend adds a ton of flavor and a hint of umami from the mushrooms. Any type of carrots will work.
Butter: For sautéing the veggies.
Flour: A little all-purpose flour helps thicken the broth.
Beef broth: Poured in with the flour to create a thick broth for simmering the beef.
Milk: Adds a little creaminess to the broth.
Worcestershire sauce: Adds an umami kick.
Cornstarch: I make a cornstarch slurry for thickening the gravy at the end.

Slow Cooker Pot Roast With Gravy Couldn’t be Simpler

Step One: Sear the Roast

Pat the beef dry, season with salt and pepper and brown in a hot skillet on all sides, then place in the slow cooker. Add the carrots and potatoes around the edges.

A seared, medium-rare steak sits in an old, well-seasoned cast-iron skillet. The steak is browned with visible grill marks and seasoned with salt and pepper. The background evokes a feeling similar to that of a slow cooker pot roast with gravy on a cold day against a blue slate surface. — Sear the chuck roast.

A slow cooker pot roast with gravy takes center stage, surrounded by halved red potatoes and chunky carrots. The seasoned and browned roast nestles amidst the vegetables, creating a comforting and savory meal. — Add potatoes and carrots.

Step Two: Sauté the Veggies

In the same skillet, cooke the onions, celery, and mushrooms. Add flour and cook for a minute.

A skillet filled with sautéed mushrooms, onions, and celery being stirred with a wooden spatula on a gray countertop. The vegetables are lightly browned and appear to be evenly mixed, perfect for complementing a slow cooker pot roast with gravy. — Saute the vegetables.

A skillet of cooked mushrooms, onions and celery. — Add flour to cooked veggies.

Then slowly add beef broth and milk, whisking until thickened. Add Worcestershire sauce and pour it over the meat and vegetables in the slow cooker.

A metal frying pan filled with creamy mushroom gravy, reminiscent of a slow cooker pot roast with gravy. A whisk rests in the pan, partially submerged in the thick, brown sauce. Small mushroom pieces are visible within the gravy. The background is a blue-gray textured surface. — Add broth and milk and thicken.

A close-up view of a slow cooker filled with creamy mushroom stew. The stew contains chunks of red potatoes, sliced mushrooms, carrots, and other vegetables, all coated in a thick, savory sauce reminiscent of a rich pot roast with gravy. Steam rises from the hot dish, suggesting it's freshly cooked. — Pour gravy over the roast.

Step Three: Cook in the Crockpot

Cover and cook on low for 8 hours until the meat is fork-tender. Remove the meat and vegetables to a platter and cover with aluminum foil while you thicken the gravy.

A slow cooker filled with a hearty beef stew. The stew includes chunks of beef, sliced mushrooms, and pieces of potatoes, all submerged in a rich, brown broth. It's reminiscent of a slow cooker pot roast with gravy, featuring thick and well-seasoned liquid that gives the dish a savory and robust appearance. — Remove the meat, potatoes and carrots.

A close-up of a plate of slow cooker pot roast with gravy, featuring tender, shredded beef, carrots, mushrooms, and potatoes in a savory sauce. The dish is placed on a white plate against a light blue tablecloth background.

Step Four: Make the Pot Roast Gravy

Pour the juice into a saucepan. Add some of the juice to a measuring cup and mix with the cornstarch. Add to the saucepan. Whisk until it thickens, about 10 minutes, and serve with the pot roast.

A metal whisk rests in a stainless steel saucepan filled with rich, brown gravy. The saucepan is placed on a blue-gray textured surface, reminiscent of preparing slow cooker pot roast with gravy.

Tips for the Perfect Sunday Roast

Chop up your veggies a day ahead so you can cut down on prep time.
When searing the beef, make sure the pan is super hot. You want that nice crispy sear on the outside.

How To Store Leftovers Pot

Store leftover pot roast in an airtight container in the fridge for up to 4 days. You can also freeze it for 3-4 months. Just pour the gravy over it before storing or you can store them separately.

To reheat, place a medium pot on the stove top on medium heat. Pour your leftover roast with gravy into the pot and let it reheat for a few minutes until warm.

A white bowl filled with mashed potatoes, tender slow cooker pot roast with gravy, a carrot piece, all covered in brown gravy. A fork and knife are placed on a napkin next to the bowl, and a container of additional gravy is seen in the background.

More Slow Cooker Recipes To Try

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Basic Ingredients