I can’t wait to share my Slow Cooker Beef Roast With Potatoes And Carrots that uses one pantry ingredient and an overlooked technique to deliver reliably impressive results.

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I don’t pretend my recipes are fancy, I just want the kind of food that makes you pause before you take another bite. My Ultimate Slow Cooker Pot Roast starts with a beef chuck roast and ends with carrots that somehow taste like they soaked up all the good stuff.

After messing around with a few Pot Roast Crock Pot Recipes I decided to make mine bolder and a little looser, the kind of Pot Roast Slow Cooker dish that leaves the table quiet while everyone devours it. It’s a little messy, maybe imperfect, but people always ask for more.

Ingredients

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Beef chuck roast: rich protein, iron and collagen, gives deep umami and mouth coating fat.
Carrots: add natural sweet notes, beta carotene for eyesight, fiber for digestion.
Potatoes: starchy carbs for comfort, potassium rich, make the stew hearty and creamy.
Onion: builds savory base, offers mild vitamin C, becomes sweet when slowly cooked.
Garlic: punchy aromatics, has immune friendly compounds, gives pungent rounded depth.
Tomato paste: concentrated tomato umami, adds tang and acid to balance rich broth.
Worcestershire sauce: tiny bit goes far adding salty tang and deep savory complexity.

Ingredient Quantities

3 to 4 lb beef chuck roast, trimmed

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp vegetable oil or olive oil

1 large yellow onion, roughly chopped

4 cloves garlic, smashed

2 cups low sodium beef broth

1/2 cup dry red wine (optional)

2 tbsp tomato paste

1 tbsp Worcestershire sauce

2 bay leaves

1 tsp dried thyme or 3 sprigs fresh thyme

1 tsp dried rosemary or 2 sprigs fresh rosemary

4 large carrots, cut into chunks

1 1/2 lb baby Yukon Gold or red potatoes, halved

2 stalks celery, roughly chopped

2 tbsp cornstarch (optional, for thickening)

2 tbsp unsalted butter (optional)

How to Make this

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1. Pat 3 to 4 lb chuck roast dry, trim any big chunks of fat, then rub with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper; let sit at room temp 20 to 30 minutes if you can.

2. Heat 2 tbsp vegetable or olive oil in a large skillet over medium-high heat. Sear the roast 3 to 4 minutes per side until well browned, dont crowd the pan. Transfer roast to slow cooker.

3. In the same skillet add the roughly chopped large yellow onion and cook 3 to 4 minutes until softened, then toss in 4 smashed garlic cloves for 30 seconds. Pour in 1/2 cup dry red wine if using and scrape up the browned bits, letting it reduce a minute.

4. Stir 2 tbsp tomato paste and 1 tbsp Worcestershire sauce into the pan, then add 2 cups low sodium beef broth. Bring to a simmer to blend flavors, then pour this sauce over the roast in the slow cooker. Add 2 bay leaves, 1 tsp dried thyme or 3 fresh sprigs, and 1 tsp dried rosemary or 2 fresh sprigs.

5. Arrange 4 large carrots cut into chunks, 1 1/2 lb halved baby Yukon Gold or red potatoes, and 2 stalks roughly chopped celery around and on top of the roast so everything gets the braising liquid.

6. Cover and cook on LOW 8 to 9 hours or HIGH 4 to 5 hours, until the meat shreds easily and veggies are tender. Tip: if your cook time will be longer than 8 hours, add the potatoes during the last 3 hours so they dont get mushy.

7. When done, lift roast and vegetables out to a platter and tent with foil to rest 10 minutes; skim excess fat from the cooking liquid left in the slow cooker.

8. For gravy: pour strained cooking liquid into a saucepan and bring to a simmer. Whisk 2 tbsp cornstarch with 2 to 3 tbsp cold water to make a slurry, then slowly whisk into simmering liquid until thickened. Stir in 2 tbsp unsalted butter for shine and richness, taste and adjust salt and pepper.

9. Shred the roast with two forks or slice, serve with the carrots, potatoes and celery, ladle the gravy over everything and garnish with extra fresh thyme or rosemary if you like. Enjoy.

Equipment Needed

1. Large heavy skillet (cast iron preferred) for searing the roast
2. Slow cooker or crock pot big enough for a 3 to 4 lb roast
3. Cutting board and a sharp chef’s knife for trimming and chopping
4. Tongs and a slotted spoon to move the roast, dont crowd the pan
5. Measuring spoons and measuring cups for salt, wine and broth
6. Wooden spoon or heatproof spatula to saute the onions and scrape up browned bits
7. Fine mesh strainer or sieve and a medium saucepan for the gravy
8. Two forks for shredding plus a large platter and foil to rest the meat

FAQ

Q: How long should I cook a 3 to 4 lb roast in the slow cooker?

A: Cook on low for about 8 to 9 hours or on high for 4 to 5 hours. You want the meat fall apart tender, which usually happens around 195 to 205°F internal temp, or when a fork slides in easily.

Q: Do I really need to sear the roast first?

A: No, you dont have to, but searing adds a deeper flavor and nicer color. Heat 2 tablespoons oil in a skillet until hot and brown the roast 3 to 4 minutes per side before adding to the slow cooker.

Q: Can I put a frozen roast straight into the slow cooker?

A: Dont. Cooking from frozen keeps the meat too long in the bacterial danger zone. Thaw in the fridge 24 to 48 hours first, then cook as directed.

Q: How do I thicken the cooking liquid into a gravy?

A: Make a cornstarch slurry with 2 tablespoons cornstarch and 2 tablespoons cold water, whisk into hot cooking liquid on the stove and simmer until thickened, about 2 to 5 minutes. For extra shine stir in 1 to 2 tablespoons butter at the end.

Q: Can I swap or add other vegetables?

A: Yes. Root veggies like parsnips, turnips and rutabaga work great and can go in at the start. Tender veggies like peas or green beans should be added in the last 30 minutes so they dont get mushy.

Q: How do I store leftovers and reheat them?

A: Cool to room temp and refrigerate within 2 hours. Keep in the fridge 3 to 4 days or freeze up to 3 months. Reheat gently on low heat on the stove or in the oven until warmed through, or thaw overnight in the fridge then reheat.

Ultimate Slow Cooker Pot Roast Recipe Substitutions and Variations

Beef chuck roast: Swap with brisket, beef shoulder, or short ribs. Theyre fattier and super flavorful, may need a bit longer in the slow cooker to break down but will shred beautifully.
Low sodium beef broth: Use regular beef stock, concentrated beef bouillon dissolved in water, or mushroom/vegetable broth for extra umami. If you use bouillon watch the salt level and dilute to taste.
Dry red wine (optional): Replace with extra beef broth plus 1 tbsp balsamic vinegar, or 1/4 cup unsweetened grape juice plus 1 tbsp red wine vinegar. These keep acidity and depth without alcohol.
Baby Yukon Gold/red potatoes: Swap with russets, fingerlings, or halved sweet potatoes. Sweet potatoes will add sweetness and get very soft, so add them later if you dont want them mushy.

Pro Tips

Pro tips
1) Salt and rest the roast 20 to 30 minutes before searing. It helps the meat brown better and seasons more evenly. Pat the surface dry right before it hits the pan.

2) Get a really good sear. Use a heavy skillet, hot oil with a high smoke point, and don’t crowd the pan. The browned bits are where the flavor lives.

3) Brown the tomato paste and reduce the wine or broth in the pan before adding it to the slow cooker. That concentrates flavor and cuts any raw tomato taste.

4) Manage the veggies so they don’t turn to mush. Cut carrots larger, and if the slow cook will run over 8 hours add the potatoes only for the last 2 to 3 hours.

5) Make the gravy properly: skim fat, strain the cooking liquid, then thicken with a cornstarch slurry. Finish with a little butter and taste for salt at the end. Shred the beef against the grain for the best texture.

Rewritten, more human style (with the tips worked in)
Okay lets do this slow cooker pot roast. I tried to keep it simple but still tasty, so here we go.

1) Prep the beef. Pat the 3 to 4 lb chuck roast really dry, trim any big chunks of fat, then rub it with the kosher salt and pepper. Let it sit at room temp for 20 to 30 minutes if you can. This small rest helps it brown and seasons it better.

2) Sear the roast. Heat 2 tablespoons oil in a heavy skillet on medium high till it’s smoking just a bit. Put the roast in and dont crowd the pan, 3 to 4 minutes a side until it’s a deep brown. Use tongs, turn carefully. That dark crust is where lots of flavor comes from.

3) Veg and pan flavors. After the roast is out, toss in the chopped onion and cook a few minutes till softened, then add the smashed garlic for 30 seconds. Stir in the tomato paste and let it brown for 1 to 2 minutes this really deepens the sauce. If you’re using wine pour it in now and scrape the pan to lift the browned bits, let it reduce a minute.

4) Make the braising liquid. Add the Worcestershire and the beef broth to the pan, bring it to a quick simmer so the flavors marry, then pour that over the roast in the slow cooker. Drop in the bay leaves and thyme and rosemary.

5) Add the veggies smartly. Tuck the carrots, potatoes and celery around and under the roast so they braise in the juices. Cut the carrots into big chunks so they dont go mushy. If you know the cooker will run more than 8 hours, wait and add the potatoes for just the last 2 to 3 hours.

6) Cook low and slow. Cover and cook on LOW for 8 to 9 hours or on HIGH 4 to 5 hours until the meat shreds easily and the veggies are tender. If it looks like it’s done early you can stop, dont overcook.

7) Rest and skim. Lift the roast and vegetables onto a platter and tent with foil for 10 minutes. Meanwhile skim any excess fat from the liquid in the slow cooker.

8) Finish the gravy. Strain the cooking liquid into a saucepan, bring it to a simmer. Mix 2 tablespoons cornstarch with 2 to 3 tablespoons cold water to make a slurry, then slowly whisk that into the simmering liquid until it thickens. Stir in 2 tablespoons butter for shine and richness, taste and adjust the salt and pepper. If it’s still thin reduce it a bit more.

9) Serve. Shred the roast with two forks or slice it, but always pull against the grain for the best texture. Put the carrots and potatoes on the plate, ladle the gravy over everything and sprinkle with some fresh thyme or rosemary if you have it. Enjoy, its gonna be cozy and tasty.

Ultimate Slow Cooker Pot Roast Recipe

Recipe by Sarah level

0.0 from 0 votes

I can't wait to share my Slow Cooker Beef Roast With Potatoes And Carrots that uses one pantry ingredient and an overlooked technique to deliver reliably impressive results.

Servings

servings

Calories

904

kcal

Equipment: 1. Large heavy skillet (cast iron preferred) for searing the roast
2. Slow cooker or crock pot big enough for a 3 to 4 lb roast
3. Cutting board and a sharp chef’s knife for trimming and chopping
4. Tongs and a slotted spoon to move the roast, dont crowd the pan
5. Measuring spoons and measuring cups for salt, wine and broth
6. Wooden spoon or heatproof spatula to saute the onions and scrape up browned bits
7. Fine mesh strainer or sieve and a medium saucepan for the gravy
8. Two forks for shredding plus a large platter and foil to rest the meat

Ingredients

3 to 4 lb beef chuck roast, trimmed
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp vegetable oil or olive oil
1 large yellow onion, roughly chopped
4 cloves garlic, smashed
2 cups low sodium beef broth
1/2 cup dry red wine (optional)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme or 3 sprigs fresh thyme
1 tsp dried rosemary or 2 sprigs fresh rosemary
4 large carrots, cut into chunks
1 1/2 lb baby Yukon Gold or red potatoes, halved
2 stalks celery, roughly chopped
2 tbsp cornstarch (optional, for thickening)
2 tbsp unsalted butter (optional)

Directions

Pat 3 to 4 lb chuck roast dry, trim any big chunks of fat, then rub with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper; let sit at room temp 20 to 30 minutes if you can.
Heat 2 tbsp vegetable or olive oil in a large skillet over medium-high heat. Sear the roast 3 to 4 minutes per side until well browned, dont crowd the pan. Transfer roast to slow cooker.
In the same skillet add the roughly chopped large yellow onion and cook 3 to 4 minutes until softened, then toss in 4 smashed garlic cloves for 30 seconds. Pour in 1/2 cup dry red wine if using and scrape up the browned bits, letting it reduce a minute.
Stir 2 tbsp tomato paste and 1 tbsp Worcestershire sauce into the pan, then add 2 cups low sodium beef broth. Bring to a simmer to blend flavors, then pour this sauce over the roast in the slow cooker. Add 2 bay leaves, 1 tsp dried thyme or 3 fresh sprigs, and 1 tsp dried rosemary or 2 fresh sprigs.
Arrange 4 large carrots cut into chunks, 1 1/2 lb halved baby Yukon Gold or red potatoes, and 2 stalks roughly chopped celery around and on top of the roast so everything gets the braising liquid.
Cover and cook on LOW 8 to 9 hours or HIGH 4 to 5 hours, until the meat shreds easily and veggies are tender. Tip: if your cook time will be longer than 8 hours, add the potatoes during the last 3 hours so they dont get mushy.
When done, lift roast and vegetables out to a platter and tent with foil to rest 10 minutes; skim excess fat from the cooking liquid left in the slow cooker.
For gravy: pour strained cooking liquid into a saucepan and bring to a simmer. Whisk 2 tbsp cornstarch with 2 to 3 tbsp cold water to make a slurry, then slowly whisk into simmering liquid until thickened. Stir in 2 tbsp unsalted butter for shine and richness, taste and adjust salt and pepper.
Shred the roast with two forks or slice, serve with the carrots, potatoes and celery, ladle the gravy over everything and garnish with extra fresh thyme or rosemary if you like. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.