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Slow Cooker Classic Pot Roast

Slow Cooker Classic Pot Roast is a hearty comfort-food dinner featuring tender chuck roast, carrots, onions, garlic, and fresh herbs simmered slowly in savory beef broth. Searing the roast first adds deep, caramelized flavor, while a simple butter-and-flour gravy made from the cooking juices finishes the dish with a rich, silky texture.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Beef Recipes, Comfort Food, Family Dinner, Main Course, Slow Cooker Meals
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 3-4 tablespoons olive oil divided, as needed for searing
  • 3-5 pounds chuck roast
  • 6 large carrots unpeeled and cut in half
  • 2 onions cut into large chunks
  • 4 cloves garlic minced
  • 4 cups low-sodium beef broth
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • kosher salt to taste
  • black pepper to taste

Method
 

  1. Season the chuck roast generously on both sides with kosher salt and black pepper.
  2. Heat 2–3 tablespoons of olive oil in a large pot or cast-iron skillet over medium-high heat.
  3. Add the roast and sear for several minutes per side until deeply browned. Transfer the roast to a plate.
  4. Add a little more olive oil to the same pan if needed. Add the onions and carrots and cook for several minutes, stirring occasionally, until they begin to caramelize.
  5. Place the roast in the slow cooker. Add the browned onions and carrots, minced garlic, beef broth, thyme, and rosemary.
  6. Cover and cook on Low for about 8–10 hours or on High for 4–5 hours, until the beef is fork-tender.
  7. Transfer the roast and vegetables to a serving platter and keep warm. Remove and discard the herb stems.
  8. Measure 2 cups of the cooking liquid from the slow cooker and set aside.
  9. Melt the butter in a skillet or saucepan over medium heat. Add the flour and whisk continuously for 1–2 minutes to form a smooth roux.
  10. Gradually whisk the reserved cooking liquid into the butter-flour mixture.
  11. Bring the gravy to a gentle boil, then reduce the heat and simmer until thickened, whisking occasionally.
  12. Taste the gravy and adjust the salt and pepper as needed.
  13. Slice or shred the pot roast and serve with the carrots, onions, and warm gravy.

Notes

Searing is optional, but it adds richer flavor and better color to the finished roast. For an even thicker gravy, simmer it a few extra minutes before serving.