This slow cooker pot roast with carrots and potatoes is the classic Sunday dinner with almost no work. A chuck roast simmers all day on a bed of onions, carrots, and potatoes in a savory broth flavored with tomato paste, garlic, and thyme, until the beef pulls apart with a fork. The cooking juices turn into an easy gravy, so everything you need is in one pot.
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Why This Slow Cooker Pot Roast Works
Chuck roast is a tough, well-marbled cut, and long, slow cooking melts its connective tissue into tender, juicy beef. Tomato paste and Worcestershire sauce give the broth a deep, savory flavor, and the vegetables cook in those juices until soft but still holding their shape. Putting the onions on the bottom keeps the roast lifted out of the liquid and adds sweetness to the sauce.
- About 20 minutes of prep, then the slow cooker does the rest.
- Meat and vegetables cook together in one pot.
- Fork-tender beef with a rich broth for gravy.
- Leftovers are great for sandwiches and soups.
Ingredients
The full amounts are in the recipe card below.
- 3 1/2 pounds boneless beef chuck roast
- 1 pound carrots (4 to 5 medium), cut into 2-inch chunks
- 1 1/2 pounds potatoes (Yukon Gold or Russet), cut into large chunks
- 1 large onion, cut into thick rings
- 4 garlic cloves, minced
- 2 cups low-sodium beef broth
- 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme, plus salt and black pepper
- 1 tablespoon oil, for searing (optional)
- 1 1/2 tablespoons cornstarch and 2 tablespoons cold water, for gravy (optional)
How to Make Slow Cooker Pot Roast
Season and Sear the Roast
Pat the roast dry and season it generously on all sides with salt and pepper. For the deepest flavor, sear it in a hot skillet with the oil for 3 to 4 minutes per side until browned. This step is optional but worth the 10 minutes.
Prep the Vegetables
Layer the onion rings, carrots, and potatoes in the bottom of a 6-quart slow cooker. Keep the pieces large so they hold up to the long cook time.
Add the Sauce and Roast
Whisk the beef broth, tomato paste, Worcestershire sauce, garlic, and thyme together and pour about half over the vegetables. Set the roast on top and pour the rest of the sauce around it.
Cook Low and Slow
Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef shreds easily with a fork and the vegetables are tender. Whole cuts of beef are safe at 145°F according to USDA guidance, but pot roast needs to go well past that, to about 200°F, before the connective tissue breaks down.
Make the Gravy
Move the roast and vegetables to a platter. Pour the cooking juices into a saucepan, bring to a simmer, and stir in the cornstarch mixed with cold water. Cook for 2 minutes until thick. Taste and adjust the salt and pepper, then serve the gravy over the roast.
How to Serve Pot Roast
Serve thick pieces of beef with the vegetables and plenty of gravy. Add crusty bread or buttery egg noodles, or serve over mashed potatoes. If you prefer an oven method, our Dutch oven pot roast gets the same result in about three hours.
How to Store and Reheat
Cool the roast and store it with the vegetables and gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave with a splash of broth. To freeze, portion the beef with gravy for up to 3 months. Leave out the potatoes, which can turn grainy after freezing.
Tips and Variations
- Cut the potatoes and carrots into big chunks so they do not turn to mush.
- Do not lift the lid while cooking, since each peek adds 15 to 20 minutes.
- Add the vegetables halfway through if you want them firmer.
- Replace 1/2 cup of the broth with dry red wine for more depth.
- Add a couple of bay leaves or a sprig of rosemary to the pot.
- Use the leftovers in our slow cooker shredded roast beef sandwiches for a second meal.
- For a quicker method, our Instant Pot chuck roast is ready in about 90 minutes.
FAQ
What is the best cut of beef for slow cooker pot roast?
Boneless chuck roast is the best choice because its fat and connective tissue break down into tender, flavorful meat. Brisket and rump roast also work.
Do I have to sear the roast?
No, but searing adds a deeper, roasted flavor. If you skip it, the pot roast will still be tender.
Low or high: which is better?
Low for 8 to 9 hours gives the most tender result. High for 4 to 5 hours works when you are short on time.
Why is my pot roast tough?
Usually it needs more time. Chuck roast gets tender only after the connective tissue breaks down, so keep cooking until it shreds easily.
Can I use frozen roast?
It is safer to thaw the roast first. A frozen roast stays in the temperature danger zone too long in a slow cooker.
Slow Cooker Pot Roast with Carrots and Potatoes
Ingredients
Main Ingredients
- 3.5 lb boneless beef chuck roast
- 1 lb carrots 4 to 5 medium, cut into 2-inch chunks
- 1.5 lb potatoes Yukon Gold or Russet, cut into large chunks
- 1 large onion cut into thick rings
- 4 garlic cloves minced
- 2 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- salt and black pepper to taste
- 1 tbsp oil for searing, optional
- 1.5 tbsp cornstarch for gravy, optional
- 2 tbsp cold water for gravy, optional
Instructions
Cooking
- Pat the roast dry and season all sides with salt and pepper. Optionally sear in a hot skillet with the oil for 3 to 4 minutes per side until browned.
- Layer the onion, carrots, and potatoes in the bottom of a 6-quart slow cooker.
- Whisk the broth, tomato paste, Worcestershire sauce, garlic, and thyme. Pour half over the vegetables, set the roast on top, and pour the rest around it.
- Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef shreds easily and the vegetables are tender.
- Move the roast and vegetables to a platter. Simmer the juices in a saucepan and stir in the cornstarch mixed with cold water. Cook 2 minutes until thickened.
- Adjust the salt and pepper and serve the beef with the vegetables and gravy.
