Slow Cooker Pot Roast with Vegetables

Name: Slow Cooker Pot Roast with Vegetables
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 3 lbs beef chuck roast; 1 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme; 1 tsp dried rosemary; 4 carrots, chopped; 4 potatoes, diced; 1 onion, sliced; 2 cups beef broth; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce

Author: Tessa

Published: May 11, 2025

Jump to Recipe·Print Recipe

Oh, let me tell you about my slow cooker pot roast – it’s the kind of meal that makes your whole house smell like a cozy Sunday afternoon, even if it’s a hectic Wednesday! I’ve been making this for years, and it never fails to bring everyone running to the kitchen. The best part? You just toss everything in, let the slow cooker work its magic, and come back to the most tender, fall-apart beef you’ve ever tasted. My kids swear it’s better than any restaurant version (and I won’t argue with them!). Trust me, once you try this hands-off approach to pot roast, you’ll wonder why you ever bothered with fussy oven recipes.

Why You’ll Love This Slow Cooker Pot Roast

This slow cooker pot roast is the ultimate comfort food with zero fuss. Here’s why it’s my go-to:

Set it and forget it – Toss everything in the pot before work, and dinner’s ready when you are
Meltingly tender meat that falls apart at the touch of a fork (no knife required!)
Rich, deep flavors that develop all day as the beef simmers in savory broth and herbs
One-pot wonder – Meat and veggies cook together for easy cleanup

Seriously, this recipe turns cheap beef chuck into something magical with barely any effort. Your slow cooker does all the hard work!

Ingredients for Slow Cooker Pot Roast

Here’s everything you’ll need to make my favorite lazy-day pot roast – I promise it’s all simple stuff you probably already have:

3 lbs beef chuck roast (or lamb shoulder if you want something different)
1 tbsp olive oil – just enough for searing
The seasoning squad: 1 tsp each of salt, black pepper, garlic powder, onion powder, dried thyme, and rosemary
4 carrots, chopped into 2-inch chunks (no need to peel!)
4 potatoes, diced – I like Yukon Golds for their creamy texture
1 onion, sliced – yellow or white works great
2 cups beef broth – homemade or store-bought
2 tbsp tomato paste – that little tube in your fridge is perfect
1 tbsp Worcestershire sauce – the secret flavor booster!

See? Nothing fancy – just good, honest ingredients that transform into something amazing together. If you’re out of Worcestershire, a splash of vinegar works in a pinch!

How to Make Slow Cooker Pot Roast

Now for the fun part – let me walk you through making the easiest, most flavorful slow cooker pot roast you’ve ever tasted. I’ve made this dozens of times, and these simple steps never fail me. Just follow along, and soon you’ll have a kitchen that smells like a cozy restaurant!

Step 1: Searing the Roast

First things first – don’t skip the sear! I know it’s tempting to just dump everything in the slow cooker, but trust me, those few minutes of browning make ALL the difference. Heat your olive oil in a heavy skillet over medium-high heat until it shimmers. Pat your roast dry with paper towels (this helps it brown better), then carefully place it in the hot pan. Let it sizzle untouched for a good 3-4 minutes per side until you get that gorgeous golden-brown crust. This isn’t just for looks – searing locks in those amazing meaty flavors that’ll develop all day in the slow cooker.

Slow Cooker Pot Roast - detail 1

Step 2: Layering Ingredients in the Slow Cooker

While the roast is searing, toss your chopped carrots, potatoes, and onion right into the slow cooker – they’ll make a comfy bed for the meat. Once your roast is beautifully browned, nestle it right on top of the veggies. Now for the magic sauce: whisk together the beef broth, tomato paste, and Worcestershire sauce until smooth, then pour it all over everything. The liquid should come about halfway up the sides of the roast – enough to keep it moist but not so much it boils. Sprinkle all those lovely seasonings right over the top!

Step 3: Cooking and Serving

Here comes the easiest part – put the lid on and walk away! Set your slow cooker to low for 8 hours (or high for 4-5 hours if you’re in a hurry). No peeking – every time you lift that lid, you’re letting precious heat escape. When the time’s up, check for doneness by gently poking the meat with a fork – it should practically fall apart. Let it rest for 10 minutes before serving – this lets the juices redistribute so every bite is succulent. Spoon those tender veggies and rich gravy over the meat, and get ready for the best pot roast of your life!

Tips for the Best Slow Cooker Pot Roast

After making this recipe more times than I can count, here are my foolproof tricks for pot roast perfection:

Thicken that gravy! Mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the juices after cooking, and let it bubble for 5 minutes.
Mushroom magic – Toss in a handful of cremini mushrooms with the veggies for an extra earthy flavor boost.
Fresh herb upgrade – Swap dried thyme and rosemary for fresh sprigs if you have them (just fish them out before serving).
No peeking! Resist lifting the lid – every peek adds 15 minutes to your cook time. Trust the process!

These little touches take an already amazing roast to restaurant-quality status!

Slow Cooker Pot Roast Variations

One of my favorite things about slow cooker pot roast is how easily you can mix it up! Try swapping carrots for celery if that’s what’s in your fridge – it adds a nice crunch. Out of potatoes? Sweet potatoes work beautifully and add a touch of sweetness. Fresh herbs instead of dried? Absolutely! Just triple the amount since dried packs more punch. You can even use lamb instead of beef for a richer flavor. The slow cooker forgives all sorts of creative substitutions – have fun with it!

Serving Suggestions for Slow Cooker Pot Roast

Oh, let me tell you how I love to serve this pot roast! That rich gravy practically begs for a pile of creamy mashed potatoes or buttery egg noodles to soak it all up. For something different, try it with crusty bread to mop up every last drop. My family always fights over the carrots and potatoes cooked right in the pot – they soak up all that amazing flavor! Sometimes I’ll add a simple green salad for freshness, but honestly, this roast is so satisfying all on its own.

Slow Cooker Pot Roast - detail 2

Storing and Reheating Slow Cooker Pot Roast

Leftovers? Lucky you! This roast tastes even better the next day. Cool it completely, then stash it in the fridge for up to 4 days in an airtight container. For longer storage, freeze portions in freezer bags for 2-3 months. To reheat, I like to warm it gently in a saucepan with a splash of broth to keep it moist. Microwave works too – just cover and stir occasionally so it heats evenly. Pro tip: the gravy thickens when chilled, so add a little water when reheating!

Slow Cooker Pot Roast FAQs

Over the years, I’ve gotten so many great questions about this slow cooker pot roast recipe – let me share the answers to the ones that pop up most often!

Can I use lamb instead of beef?

Absolutely! Lamb shoulder makes an incredible substitute for beef chuck in this recipe. It has that same rich, tender quality when slow-cooked. Just keep an eye on the timing – lamb sometimes cooks a bit faster than beef. Start checking for doneness about 30 minutes earlier than the recipe suggests.

How can I thicken the gravy?

My favorite trick is making a quick cornstarch slurry – just mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. After removing the roast and veggies, stir this into the hot juices in the slow cooker and let it bubble for 5 minutes. Like magic, you’ll have the perfect gravy consistency every time!

Can I cook this pot roast on high?

You sure can! If you’re short on time, set your slow cooker to high for 4-5 hours instead of low for 8 hours. The meat will still be wonderfully tender, though I find the flavors develop even more when cooked low and slow. Either way, you’re in for a delicious meal!

Nutritional Information

Here’s the scoop on what you’re getting in each hearty serving (but remember, estimates vary based on your exact ingredients):

420 calories – perfect for a satisfying meal
35g protein – that beef really packs a punch!
22g fat (8g saturated) – just enough for rich flavor
25g carbs with 4g fiber from all those veggies

Not too shabby for a meal that basically cooks itself, right? Your slow cooker is doing all the heavy lifting here!