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–+ servings
Slow Cooker Pot Roast

Slow Cooker Pot Roast: Savory Comfort in Every Bite

This Slow Cooker Pot Roast delivers rich flavors and tender beef for a comforting meal any day of the week.
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Prep Time 15 minutes
Cook Time 8 hours
Resting Time 15 minutes
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Beef
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Chuck Roast The star of the dish.
  • 1 tablespoon Salt Essential seasoning.
  • 1 teaspoon Pepper Essential seasoning.
  • 2 tablespoons Olive Oil For searing the roast.
For the Vegetables
  • 1 large Onion Chopped.
  • 3 medium Carrots Chopped.
  • 4 medium Potatoes Chopped.
For Flavor Enhancements
  • 4 cloves Garlic Minced, fresh is best.
  • 2 tablespoons Tomato Paste Can substitute with tomato sauce.
  • 1 tablespoon Brown Sugar Balances acidity.
  • 1 tablespoon Italian Seasoning Adjust to taste.
  • 1 teaspoon Chili Powder Optional, for warmth.
For Cooking Liquid
  • 4 cups Beef Stock Vegetable broth is a suitable alternative.
For Gravy
  • 2 tablespoons Cornstarch Mix with cold water first.
For Garnish
  • 2 tablespoons Fresh Parsley Chopped, adds freshness.

Equipment

  • Slow Cooker
  • sauté pan
  • wooden spoon
  • Meat Thermometer

Method
 

Step‑by‑Step Instructions for Slow Cooker Pot Roast
  1. Pat the chuck roast dry with paper towels and season all sides generously with salt and pepper.
  2. Heat olive oil in a sauté pan and sear the roast on all sides for 4-5 minutes until golden crust forms.
  3. Sauté chopped onions in the same pan until softened, then stir in the garlic, tomato paste, brown sugar, Italian seasoning, and chili powder, cooking until fragrant.
  4. Deglaze the pan with beef stock, scraping up any browned bits, and transfer the mixture to the slow cooker around the roast.
  5. Add chopped carrots and potatoes around the roast. Pour in remaining beef stock until submerged, then season with fresh herbs and additional salt and pepper.
  6. Cover and cook on low for 8 hours until the roast is fork-tender.
  7. Strain the cooking liquid, discard solids, and thicken with a cornstarch slurry over heat until desired consistency.
  8. Serve shredded or sliced roast on a platter, drizzled with gravy and garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

Perfect for busy weeknights or meal prep, this pot roast also makes delicious leftovers for sandwiches or lunches.

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