Name: Slow Cooker Pot Roast with Carrots and Potatoes
Prep time: 10 min
Cook time: 495 min
Total time: 505 min
Ingredients: 4-5 lbs Chuck roast; 2 tablespoons vegetable oil; 1 onion (diced); 2 stalks celery (chopped); 2 tablespoons flour; 1 tablespoon tomato paste; 3 cloves garlic (minced); 1 teaspoon fresh thyme; ½ cup red wine; ½ cup beef broth; 2 pounds Yukon gold potatoes (small unpeeled); 1 pound carrots (peeled and halved into 3-inch strips); 2 bay leaves; 1 tablespoon cornstarch (optional for gravy)

Slow cooker pot roast is exceptionally tender and juicy, and falls apart when you cut into it as you might expect. But first, brown it in a skillet and seal in the favor for a pot roast that’s not only tender, but full-flavored. While it cooks, it forms a savory broth that becomes a rich gravy to serve alongside the roast beef, potatoes and carrots. A complete meal cooked in the Crock Pot.

A large platter with a slow cooked roast beef surrounded by carrots and potatoes.

A Pot Roast Recipe Made in Heaven

I learned a secret years ago that changed how I use my slow cooker, and once you try it, you’ll wonder why no one told you ages ago. Hopefully you already know it, but if not, I’m here to make you the queen of the pot roast.

I’m sure you’ve made Crock Pot dinners that have tasted great, and the whole family has enjoyed them. It’s. my go-to for bbq ribs, and it makes the best sausage stuffed peppers. Because slow cookers really are amazing devices, it’s easy for just about anyone to cook up a good meal by dumping everything in. You, know, Set it and Forget it, right?

But one extra little step makes all the difference in this recipe for a roast in the crock pot, and will turn your ‘good meal’ into a spectacular dinner! You won’t believe how flavorful your roast is, and the gravy is absurdly delicious.

I’m not exaggerating, even a little.

This simple step is the difference between a Crock Pot meal and a restaurant-quality dinner. This is not a “dump and go” roast recipe, but the steps don’t take much time and really do make a difference.

First you’ll sear the chuck roast in a skillet. Second, cook celery and onions in the same skillet and add the seasonings, making a thick sauce before adding it to the slow cooker. These two steps will add so much more flavor than just dumping everything in.

Of course, you don’t have to sear the roast and make the sauce first. We’ve all dumped everything into the slow cooker and come back 6-8 hours later. But if you do, you’ll be amazed at the difference it makes.

A fork with tender roast beef on a platter.

If you just set the chuck roast in the slow cooker raw, you essentially boil it to cook it. But if you sear it first (I’ll teach you how in this recipe for slow cooker pot roast), you caramelize the outside, giving your meat a ton more flavor. You also seal the juices inside for beef that’s even more tender, and you give the exterior that sought-after bit of crunchiness that you save for the very last bite.

The same goes for your onions and celery. If you brown them in a skillet for a few minutes, you caramelize the natural sugars, giving them so much more flavor. That flavor seeps into the carrots and potatoes that cook to perfection right next to the roast. And, as a bonus, all that flavor ends up in your gravy. Winner Winner! Pot Roast Dinner!

Growing up, my mom made roast beef in the oven on most Sundays. That was before slow cookers were really a thing, Hers was super tender but I have to admit, this method makes an even juicier and more tender pot roast. Serve it with a creamy fruit salad with marshmallows and you’ll be right back in your mom’s dinner table.

Why This Is the Best Recipe for Pot Roast in the Crock Pot

Perfect sear: Browning the meat on all sides before slow cooking adds so much flavor and takes your pot roast from ‘ok’ to ‘incredible.’
Simple process: While it’s not a ‘dump it all in the Crock Pot’ kind of recipe, it isn’t difficult either and is well worth the little bit of extra effort.
Show-stopping, complete dinner: You don’t need to add even one thing to this recipe. It’s delicious and makes veggies, potatoes, pot roast, and gravy. (Of course, no one will complain if you bake some fresh dinner rolls or buttermilk biscuits, too!)

How to Brown a Chuck Roast

Browning a pot roast is a simple process, and it doesn’t take much time. The important thing is to make sure your pan is nice and hot when you add the beef. You want it to get an instant sear, so make sure the pan is sizzling.

You also only want to cook the outside of your beef. The goal is to create a crust on the outside of the beef, but you don’t want to cook much of the inside.

Slow Cooker Pot Roast Recipe Ingredients

The ingredients for a pot roast. — Gather the ingredients.

Chuck roast – Chuck roast is known for having a rich flavor, perfect for slow cooking.

Onion and celery – These are your flavor booters.

Fresh thyme – Fresh is best, but if you need to replace it with dried thyme, use about ½ tsp.

Red wine – You can use any wine you prefer, but if you need some ideas, choose one you enjoy drinking. A medium-bodied cabernet sauvignon provides the best complementary flavor to the savory beef, but any type of red wine will add flavor. You can leave this out and add more beef broth.

Beef broth – Use broth, not stock, for the best flavor. Broth also makes a good substitute if you prefer not to use red wine. Substitute in equal measures.

Yukon gold potatoes – Use small potatoes for the best results. Rinse and cut in half before adding them to the pan, but you can leave the skin on.

Carrots – Peel the carrots and cut them in half the long way. Then chop them into smaller pieces, about 3 inches long.

Pantry Staples – Vegetable oil, garlic, flour, bay leaves, tomato paste, cornstarch.

How To Make Tender Slow Cooked Roast Beef

This recipe for a roast in the Crock Pot starts with searing the beef and veggies. Then, add everything to the slow cooker. Return in a few hours for a perfectly cooked, complete dinner. Here’s how:

Step 1: Prepare the roast.

Seared beef is best when it’s seasoned. Start by patting down the beef with paper towels to remove any moisture. Then, generously season the meat with salt and black pepper.

Step 2: Sear the chuck roast.

In a skillet large enough to fit your piece of beef, add the vegetable oil and set it over medium-high heat. When the skillet is really nice and hot, add the seasoned beef. Brown the first side for 45 seconds to a minute, then turn the beef. Continue the process until the outside of the beef is fully seared. The whole process should only take 3-4 minutes. Remove the beef from the pan and set it on a clean plate.

A browned chuck roast in a skillet. — Brown on all sides.

Step 3: Brown the veggies.

While the pan is still on the heat, add the onion and celery. Season it with more salt and pepper, and cook until the veggies are soft and lightly browned.

Sauted onions and celery in a skillet. — Cook the onions and celery until softened.

Step 4: Start the gravy.

Add the flour to the pan along with the tomato paste, garlic, and thyme. Use a whisk to mix everything together, and cook for a minute or so. Then, gradually add the wine and broth. The mixture will become thick.

Flour added to a skillet with onions and celery. — Add flour and seasonings.

The sauce for the pot roast. — Add the broth & wine and whisk until thickened.

Step 5: Add everything to the slow cooker.

Transfer everything in the pan to the slow cooker. Set the roast on top, then arrange the potatoes and carrots around the beef. Set the bay leaves on the veggies.

Meat and veggies in a slow cooker. — Add everything to the slow cooker and cook.

Step 6: Cook the beef.

Cover the slow cooker with the lid and cook on low for 8 hours. If you’re in a hurry, turn the Crock Pot to high for 6 hours, or until the beef and veggies are tender. Remove the beef and set it on a cutting board. Tent with aluminum foil for a few minutes to let the juices redistribute into the beef. Meanwhile, transfer the vegetables to a serving dish.

Cooked pot roast in a slow cooker. — Cook until tender.

Step 7: Make the gravy.

Strain the broth through a sieve into a saucepan. Skim off any fat with fat separator. If desired, you can thicken the gravy. To do so, set the pan over medium-high heat and bring it to a boil. In a small bowl, mix together the cornstarch with 2 tablespoons of water. Slowly add it to the boiling broth, making sure to vigorously whisk the entire time. Allow the mixture to thicken. Serve with the beef.

A few Recipe Notes for Making Slow Cooker Roast with Potatoes and Carrots

Clean, chop, and measure out all your ingredients before you begin cooking. The browning process moves quickly. If your veggies aren’t chopped or you still need to measure things, you could end up burning the oil in your pan.
Don’t forget to season your roast before searing it. The salt gets distributed deep into the meat throughout the cooking process, so the beef has a lot of additional flavor, and the black pepper gets toasted on the hot skillet, bringing out even more peppery taste and aroma than just seasoning the meat on your plate.
For a beautiful presentation, serve this recipe country-style. Cut the beef up into large chunks and set them in the center of an oversized serving platter. Set the potatoes on one side and the carrots on the other. Add a basket of fresh dinner rolls and a full gravy boat on the table, and your all set.

How to Store Leftover Slow Cooker Roast Beef

In the fridge: Allow the pot roast to cool completely to room temperature, then transfer it to an airtight container. The meat and veggies can share a container if you want, but I recommend storing the gravy separately. Leftovers will stay fresh for 3-5 days.

In the freezer: Once cool, portion the leftover pot roast, veggies, and gravy into freezer-safe containers or Ziploc bags. The potatoes will not have the same texture once frozen but if you cover them in gravy, you won’t notice. Freeze for up to 3 months.

How to reheat: You can use the microwave to reheat your leftovers if you’d like. Cover with plastic wrap so they don’t dry out, and microwave in 30-second to 1-minute bursts until hot. Otherwise, reheat in the oven at 350º for about 5-10 minutes. For the gravy, add some water or broth to thin it if needed. You can microwave it or heat on the stove.

What else can you add to this recipe?

This recipe comfortably feeds a family of 3-4, but if you want, you can add more vegetables to the crock pot.

Try adding in cleaned button mushrooms or pearl onions. You can sear them or just toss them in at the start of the cooking process.
In the last hour of cooking, try adding French green beans. Set them on top of the other veggies so they steam.
Add in sweet potatoes alongside the carrots for more color and a sweet flavor.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

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Slow Cooker Pot Roast with Carrots and Potatoes

A Pot Roast Recipe Made in Heaven

Why This Is the Best Recipe for Pot Roast in the Crock Pot

How to Brown a Chuck Roast

Slow Cooker Pot Roast Recipe Ingredients