Slow Cooker Pot Roast

There’s something magical about a pot roast that’s been slow-cooked to perfection. The deep, rich flavors, the melt-in-your-mouth tenderness, and the way your home fills with the most inviting aroma it’s pure comfort food bliss. This Slow Cooker Pot Roast is the ultimate hands-off dinner that delivers big on flavor and coziness. Whether you’re making it for Sunday dinner or a busy weeknight, trust me, this recipe is a game-changer!

A good pot roast is all about building layers of flavor. The beef gets seared for that perfect crust, then simmers low and slow with a medley of aromatic vegetables, broth, and herbs. The result? A fall-apart tender roast in a rich, savory gravy that’s nothing short of heavenly.

Why You’ll Love Slow Cooker Pot Roast

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.

Is this Slow Cooker Pot Roast for you? Let’s see. This dish is…

1. Unbelievably tender, thanks to slow cooking that breaks down every fiber beautifully.
2. Rich and flavorful, with a deep, beefy taste enhanced by red wine and herbs.
3. Effortlessly easy, since your slow cooker does all the hard work.
4. Perfect for meal prep, as leftovers taste even better the next day.
5. A true classic, bringing back nostalgic home-cooked meal vibes.

Ingredients in Slow Cooker Pot Roast

Here’s what makes this roast so incredibly delicious:

Chuck Roast: The best cut for pot roast—marbled, flavorful, and perfect for slow cooking.

Olive Oil: Used for searing, it locks in the juices and adds richness.

Onion & Garlic: Essential aromatics that build a deep, savory base.

Beef Broth: Creates a rich and flavorful cooking liquid that turns into an irresistible gravy.

Red Wine (Optional): Adds depth and complexity. Swap with extra broth if needed.

Tomato Paste: Gives the sauce a subtle richness and body.

Diced Tomatoes: Adds moisture and a touch of acidity to balance the flavors.

Carrots & Celery: Classic pot roast veggies that soak up all the delicious juices.

Thyme & Rosemary: Earthy herbs that infuse the roast with aromatic goodness.

Salt & Pepper: Essential seasonings that bring everything together.

Fresh Parsley: A bright, fresh garnish to finish the dish.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear it on all sides until deeply browned. This locks in the juices and enhances the flavor.

Prepare the Slow Cooker: Place the chopped onions, garlic, carrots, and celery in the bottom of your slow cooker.

Layer the Ingredients: Place the seared roast on top of the vegetables. Pour in the beef broth and red wine (if using). Stir in the tomato paste and diced tomatoes. Sprinkle in the thyme and rosemary.

Slow Cook to Perfection: Cover and cook on low for 8-10 hours or high for 5-6 hours, until the meat is fall-apart tender.

Shred & Serve: Remove the roast from the slow cooker and shred it with two forks. Stir the juices and veggies together to create a rich, flavorful gravy. Serve warm and garnish with fresh parsley.

How to Serve Slow Cooker Pot Roast?

• Mashed Potatoes: The ultimate side to soak up all that incredible gravy.
• Buttery Dinner Rolls: Perfect for sopping up the flavorful juices.
• Roasted Vegetables: Serve with additional roasted root veggies for extra texture.
• Over Rice or Egg Noodles: A great alternative to potatoes!
• As a Standalone: It’s hearty enough to enjoy on its own!

Nutrition Information (Per Serving)

• Serving Size: 1 portion
• Calories: 480
• Sugar: 6g
• Sodium: 720mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 42g
• Cholesterol: 115mg

Additional Tips

• Make it a One-Pot Meal: Toss in baby potatoes to cook with the roast.
• Deglaze for Extra Flavor: After searing, deglaze the pan with a splash of wine or broth and pour it into the slow cooker.
• Spice it Up: Add a bay leaf or a pinch of smoked paprika for extra depth.
• Storage Tips: Store leftovers in an airtight container for up to 4 days in the fridge. Reheat gently for best results.
• Freezer Friendly: Freeze shredded pot roast with its gravy for up to 3 months. Thaw overnight before reheating.

Tips & Variations

• Use a Different Cut: Try brisket or bottom round roast for a variation in texture.
• Make it Gluten-Free: Ensure your broth and seasonings are gluten-free.
• Add Root Veggies: Sweet potatoes or parsnips make excellent additions.
• Make It Creamy: Stir in a spoonful of heavy cream at the end for a luscious twist.

Nothing beats a Slow Cooker Pot Roast when it comes to easy, hearty, and soul-warming meals. So, what are you waiting for? Grab your slow cooker and let’s make dinner magic happen!

Slow Cooker Pot Roast

This Slow Cooker Pot Roast recipe is the ultimate comfort food, featuring tender beef slow-cooked in a rich, savory broth with vegetables and herbs. Perfect for family dinner nights or special occasions, this high-protein dinner is a great way to enjoy a hearty meal with minimal effort. Serve with mashed potatoes, rice, or crusty bread for a complete, satisfying dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Course Plato principal

Cuisine American

Servings 6 servings

Calories 350 kcal

Ingredients

  

• 3-4 lbs chuck roast or beef roast of choice
• 2 tbsp olive oil
• 1 onion chopped
• 4 cloves garlic minced
• 2 cups beef broth
• 1 cup red wine optional, can substitute with more broth
• 2 tbsp tomato paste
• 1 can diced tomatoes 14 oz
• 3-4 carrots chopped
• 2 stalks celery chopped
• 1 tsp dried thyme
• 2 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

 

• Sear the Beef:
• Pat the beef roast dry and season generously with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear the roast for 3-4 minutes on each side until browned.
• Prepare the Base:
• In the same pan, sauté onions and garlic until soft. Stir in tomato paste and cook for 1 minute. Deglaze with red wine (if using) and simmer for 3 minutes.
• Combine Ingredients in the Slow Cooker:
• Place the seared roast into the slow cooker. Add diced tomatoes, beef broth, carrots, celery, thyme, and rosemary. Pour the wine mixture over the top.
• Cook Low and Slow:
• Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until the beef is fork-tender.
• Shred and Serve:
• Remove the roast and shred it into chunks. Return the shredded beef to the slow cooker to soak up the juices.
• Garnish & Serve:
• Garnish with fresh parsley and serve with mashed potatoes, rice, or crusty bread.

Notes

• Searing the beef locks in flavor and creates a richer broth, so don’t skip this step!
• Adding wine gives depth to the sauce, but broth works just as well if you prefer a non-alcoholic option.
• This dish freezes well, making it perfect for meal prep or leftovers.

Keyword slow cooker pot roast, beef roast recipe, high-protein dinner, easy slow cooker meals, hearty meals, family dinner