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Pot Roast Slow Cooker Recipe all shredded on plate with carrots and potatoes
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5 from 1 vote

Pot Roast Slow Cooker Recipe

This Slow Cooker Pot Roast is tender, flavorful and simmered with hearty vegetables in rich beef broth — the ultimate comfort food made easy.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Mains, Slow Cooker
Cuisine: American
Keyword: Crockpot, Dinner, Mains, Pot Roast, Slow Cooker, Supper
Servings: 10
Calories: 298kcal
Author: Eva Filer

Equipment

  • Large Skillet
  • Measuring Cups and Spoons
  • Slow Cooker

Ingredients

POT ROAST:

  • 2 ½-3- pound chuck roast
  • 1 tablespoon sea salt
  • 1 teaspoon ground black pepper
  • 2 tablespoon avocado oil
  • 1 large yellow onion thinly sliced
  • 1 tablespoon garlic minced
  • 2 cups beef broth low sodium
  • 2 stalks celery cut in half
  • 1 pound baby potatoes
  • 1 pound carrots cut into 2-3” pieces

GRAVY (OPTIONAL):

  • 2 tablespoon cornstarch
  • 2 tablespoon water

Instructions

  • Pat dry roast and season fully with salt and pepper.
  • Heat a large skillet over medium-high heat, add oil, then chuck roast. Sear all sides for a few minutes each.
  • Carefully place into lightly greased slow cooker base.
  • Return the pan to stove and lower the heat to medium. Cook onions, scraping any brown bits, for about 5 minutes. Add garlic and cook just until fragrant.
  • Transfer onions to sit on top of the roast.
  • Pour stock around the roast and place the celery to the sides at the bottom.
  • Add the potatoes and carrots around the roast, cover and cook on LOW for 8-10 hours.
  • Remove any butcher’s twine, discard the celery and shred or serve the meat as desired on a serving platter with the carrots and potatoes.
  • If making gravy use 2 cups of broth (strained) and place in a large saucepan and bring to a low boil over medium heat.
  • Make a slurry with cornstarch and water and slowly pour it in. Whisk or stir regularly until thickened as desired.

Notes

  • Sear for extra flavor. Browning the beef first creates deep flavor and color.
  • Keep potatoes and carrots around the roast, not underneath, to prevent mushiness.
  • Cooking on low for 8-10 hours yields the most tender meat.
  • Strain the broth and thicken it with a slurry for best texture. 
  • If serving the roast in slices, let it rest 10 minutes before slicing to retain juices.

Nutrition

Calories: 298kcal | Carbohydrates: 15g | Protein: 24g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1004mg | Potassium: 763mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7598IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 3mg
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