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Slow Cooker Pot Roast

Slow Cooker Pot Roast

Make this recipe your own depending on what you’ve got in the house. You could substitute beer for the wine, and a grainy/spicy mustard for the tomato paste, or use pork shoulder instead of beef chuck. Read more slow cooker tips here.


  • 1 4-pound boneless beef chuck roast, trimmed
  • 3 tablespoons plus 2 teaspoons kosher salt
  • 4 tablespoons vegetable oil, divided
  • 1 large leek, white and light green parts only, halved lengthwise, sliced crosswise
  • 4 garlic cloves, finely grated
  • 1 tablespoon tomato paste
  • 1 cup low-sodium chicken broth
  • 1 teaspoon freshly ground black pepper
  • 3 large carrots, peeled, cut into 3-inch pieces
  • 3 celery stalks, cut into 3-inch pieces
  • 1 large parsnip, peeled, cut into 1-inch pieces
  • 1½ pounds medium red waxy potatoes, quartered, halved if small
  • 8 ounces crimini mushrooms, quartered
  • Chopped parsley and chopped chives (for serving)

Recipe Preparation

  • Season roast with 3 Tbsp. salt, rubbing into the grain and covering all sides. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.

  • Heat 2 Tbsp. oil in a medium skillet over high. Cook onion, leek, and remaining 2 tsp. salt, tossing occasionally, until browned around the edges but not completely cooked through, 6–8 minutes. Add garlic and tomato paste and cook, tossing occasionally, until paste is brick red and mixture is fragrant, about 1 minute. Add wine and bay leaf and cook, stirring occasionally and scraping bottom of pan, until slightly reduced and you can no longer smell the alcohol, about 2 minutes. Scrape onion mixture into ceramic insert of a 6-qt. slow cooker. Stir in broth and pepper.

  • Heat remaining 2 Tbsp. oil in same skillet over high. Cook roast, turning occasionally, until golden brown on all sides, 10–12 minutes. Transfer to insert, nestling into onion mixture. Arrange carrots, celery, parsnip, potatoes, and mushrooms around roast, pushing into onion mixture and surrounding meat. You might think there isn’t enough liquid, but the juices from the roast and vegetables will release as they cook.

  • Slide ceramic insert into base, cover, and cook over high heat until roast is very tender and shreds easily, 7–8 hours. If programming your slow cooker, set for 7 hours at high, then set to warm after that.

  • Transfer roast to a cutting board and slice against the grain. Divide vegetables among plates. Arrange sliced roast over. Top with parsley and chives.

  • Do Ahead: Pot roast can be assembled (but not cooked) 3 days ahead. Cover slow cooker with lid and chill.

Reviews SectionDelicious pot roast! Easy to follow recipe. I served it over egg noodles. Everyone loved it!Best pot roast I've ever made, by far. I added some smoked paprika, a pinch of cumin, and a home made oregano/basil/crush red herb mix to the salt rub and let it go overnight. The rub and rest really seemed to be worth it. I also went heavier on the tomato paste because I had a half can left over from the day before. Served it with brown rice. So good, thank you, [email protected] in the instructions did it say anything about a dutch oven. 6qt Slow Cooker is what is suggested to cook with.I've made this recipe three times and it gets better and better.AnonymousCalifornia01/06/20Followed this recipe as written, except used red wine and mustard instead of white wine/tomato paste. 7 hours on high in a 6qt Crock Pot brand slow cooker was perfect! Meat was falling apart and reminded me of mom's (except probably better). So glad that BA offered this as a slow cooker recipe, it is miles better than anything I've seen from slow cooker bloggers.AnonymousNew York, NY12/08/19This is delicious, but seriously: 7 hours on HIGH?? I've never heard of anyone cooking anything for 7 hours on high. Maybe if it's a brand cooker that is known to be underpowered, but seriously you want me to cook this on a stove top in a dutch oven on high for 7 hours?? Nope. 7 hours in the oven at 200. THAT'S a slow cook that won't leave you with a piece of shriveled leather. Everything about the rest of the recipe was spot-on and delicious, even the parsnip.This was great! Maybe I'm crazy but 4 lbs of meat seems a little excessive. I just used 1.5lbs and it was plenty enough for me.AnonymousChicago, IL02/05/19This was so good. I have never cooked with parsnip before and found its flavor and aroma very off-putting, but I think it ended up adding really nice subtlety to the flavor of the stew. The individual bites of it in the stew still tasted weird after slow cooking for 7 hours, but I would still include it in future batches.a.goekler7491Denton, TX09/26/18

Recipe Summary

  • 1 tablespoon cornstarch
  • 8 medium carrots, cut into thirds
  • 2 medium onions, each cut into 8 wedges
  • Coarse salt and ground pepper
  • 1 beef chuck roast (3 pounds), trimmed of excess fat
  • 2 tablespoons Worcestershire sauce

In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions season with salt and pepper, and toss.

Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper place on top of vegetables, and drizzle with Worcestershire. Cover cook on high, 6 hours (or on low, 10 hours).

Transfer roast to a cutting board thinly slice against the grain. Place vegetables in a serving dish pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Slow Cooker Pot Roast

So I’m not sure if you guys know this but Chicago has some amazing food.

Like really really really bomb food. And I’m not just talking about deep dish pizzas or Portillo’s chocolate cake shake. No, I’m talking about Italian beef sandwiches, Nutella pockets, and ice cream doughnut sandwiches just to name a few.

See, it’s all pretty amazing. But sometimes you just need a classic comfort food dish that brings you back home. Something mom used to make, and something you can enjoy on a Sunday night with friends and family.

And what better way to do that than with a classic pot roast? A pot roast that can cook all day long in your crockpot so all that’s left to do is picking up that bottle of wine to serve.

The pot roast comes out unbelievably fall-apart tender in the slow cooker with the most perfect gravy that you can make from the cooking juices. Not to mention, all the tender potatoes, carrots and celery that soak up all that flavor.

Oh, and I would totally serve this with the wine I just picked up and a slice of Portillo’s chocolate cake for dessert. Just a thought for all you Chicago locals!

Recipe Summary

  • 1 tablespoon plus 1 teaspoon cornstarch
  • 3/4 cup low-sodium chicken broth
  • 3 tablespoons tomato paste
  • 1 pound small Yukon Gold potatoes, scrubbed and halved
  • 2 large carrots, cut into 2-inch pieces
  • 1 medium yellow onion, cut into 1/2-inch wedges
  • 2 tablespoons Worcestershire sauce
  • Coarse salt and freshly ground pepper
  • 1 beef roast (3 pounds), preferably chuck, trimmed of excess fat
  • 4 garlic cloves, mashed to a paste

In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.

Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).

Transfer roast to a cutting board thinly slice against the grain. Place vegetables in a serving dish skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.

BEST Slow Cooker Pot Roast Recipe

I know your tummies are rumbling, so let’s get that roast a-cookin’!

But before we do, let me stress one thing I learned from my mom about cooking roasts: Probably THE single most important factor to the flavor of the finished roast is to fry it until it’s very browned on all sides before cooking it. That is the KEY to a deliciously flavorful roast so whatever you do, don’t skip that step! And don’t be afraid to get it good and browned. Not only will it greatly enhance the flavor of the roast itself, but all those burnt bits on the bottom of the pan is what will give the gravy that irresistibly wonderful flavor.

First prepare the rub by combining all of the pot roast seasoning spices/herbs together.

Rub, rub, rub that roast down on all sides using every last bit of that spice rub.

Heat the olive oil in a Dutch oven (I use and love Lodge) or heavy skillet and liberally brown the roast on all sides.

Remove the roast and place it in the slow cooker. I use and love my Hamilton Beach Stay or Go 7 Qt Slow Cooker. I’ve been using it regularly for the past 8 years and it’s still working as good as new.

Add the broth to the Dutch oven and bring it to a boil, scraping up the burnt bits on the bottom of the pan (that’s called “deglazing” for those of you who don’t know). Add the tomato paste, red wine (if using), and salt and return it to a boil for a couple of minutes, stirring to combine.

Place the carrots, celery, onions, and garlic around the sides and on top of the roast in the slow cooker.

Add the bay leavers and place the strips of bacon on top. I don’t usually add bacon, but I did this time. I thought, “why not?” As the ancient Chinese proverb goes, “There isn’t anything so good that bacon won’t make it even better.”

Pour the beef broth mixture over the pot roast.

Cook on high for 3-4 hours or on low for 8-9 hours.

If you have the time I highly recommend cooking it on low for 8-9 hours for an ultra flavorful, tender roast.

For another delicious roast, check out our German Senfbraten (Pork Roast with Mustard Gravy)!


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Slow Cooker Pot Roast

Sometimes we crave the simplicity of a good, tender pot roast and potatoes. When this craving strikes, we know that absolutely nothing else will do. However, the idea of making one from scratch can definitely be an obstacle. But! This slow cooker version is insanely easy and impossibly flavorful. You don't have an excuse not to make this simple pot roast. It is the perfect recipe for a cold winter night.

Made it? Let us know how it went in the comment section below!

small potatoes, scrubbed and halved

carrots, peeled and cut crosswise into 2" pieces

medium yellow onion, cut into 1/2" wedges

Freshly ground black pepper

  1. In the bottom of a slow cooker, whisk together broth, tomato paste, Worcestershire, and cornstarch. Add potatoes, carrots, onion, garlic, and rosemary.
  2. Season beef with salt and pepper, then nestle into vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
  3. Thinly slice roast and arrange on top of vegetables on a platter. Skim fat from extra juices in slow cooker and drizzle over top. Serve warm.

[image mediaId='6788a95d-565d-40d4-b59b-f7d2facf132d' align='center' size='medium' share='true' caption='' expand='' crop='original'][/image][poll type='text' question='Which do you prefer?' answer1='Baby Potatoes' answer2='Russet Potatoes'][/poll]


    1. To make the rub: In a small bowl, combine the paprika, rosemary, garlic powder, salt, and pepper.
    2. To make the beef: Pat the chuck roast dry with a paper towel to remove excess moisture. Evenly pat the rub on all sides of the roast.
    3. In a large skillet, heat the olive oil over high heat. Add the seasoned roast and sear on each side for 2 to 3 minutes.
    4. Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast.
    5. In a small bowl, whisk together the beef broth, vinegar, and garlic.
    6. Add the beef broth mixture and the bay leaves to the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. Remove the bay leaves before serving.

    From Skinny Suppers © 2016 by Brooke Griffin. Buy the full book from HarperCollins or from Amazon.
    Reprinted with permission from HarperCollins.

    Slow Cooker BBQ Pot Roast

    An easy recipe for tender and juicy Slow Cooker BBQ Pot Roast that you can whip up quickly with a few simple ingredients!

    If you can’t tell by now I LOVE slow cooker recipes. Like I mentioned in my last recipe for Slow Cooker Italian Sausage and Peppers I’ve not gotten on the Instant Pot slash Pressure Cooker train yet. I do have one but it doesn’t sit on my counter almost everyday like my Crock Pot does. Maybe I’m old school but I just prefer using my slow cooker over an pressure cooker. One day that may change but in the meantime I’ll stick to slow cooking.

    One thing I absolutely love to make in my slow cooker in a pot roast. If you’ve never tried a pot roast in the slow cooker you need to do so ASAP! You can take a inexpensive chuck roast and make it so tender and juicy in the slow cooker. It’s the ultimate comfort food perfect for your fall and winter menus.

    This Slow Cooker BBQ Pot Roast couldn’t be any easier to make! The end result is super tender and juicy BBQ pot roast that you can serve with a side of potatoes or even on hoagie rolls, buns or Texas Toast. Or just grab a fork and dig in!

    Thanks to a few supermarket shortcuts, this meal comes together in a snap. I use a simple bottle of store bought BBQ sauce. I do recommend a thicker one like a Sweet Baby Rays or similar, but pick your favorite. If you have a go-to BBQ sauce you use all the time, use it. I doctor it up with a few little extras like balsamic vinegar, rosemary and a dash or two of liquid smoke, a pantry staple in my house.

    Once you let this roast simmer all day, you’ll take off the lid and it will just fall apart once you put a fork in it. That’s my test to know it’s done. Then just shred it up however you’d like. Leave it chunky for more of a fork and knife meal or shred it good for tender and juicy BBQ Pot Roast on hoagie rolls, buns or even served on Texas Toast. Whatever way you serve it, it sure will be yummy!

    We’re celebrating Crock-tober all month long with tasty slow cooker recipes! Be sure to check out the Mother Thyme Facebook page for the current giveaway for a 5-1 Multi Slow Cooker. Giveaway ends October 13th!