Ultimate Slow Cooker Pot Roast

Ultimate Slow Cooker Pot Roast

Ultimate Slow Cooker Pot Roast is a perfect weeknight meal you can make with little effort the morning of and you can even prep the night before. I made this pot roast recipe a few weeks ago for some friends and they loved it!

This dish delivers on that promise offering a warm, hearty, healthy meal with little cooking knowledge needed and even without searing the meat you’ll have a delicious meal!

Ultimate Slow Cooker Pot Roast

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all within just 15 minutes of prep! Perfect weeknight dinner! 

Course Main Course
Cuisine American
Keyword Crock Pot, Dinner, Fall, One Pot, Slow Cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 542 kcal


  • 4-5 lb chuck roast
  • 2 tbsp canola oil
  • 2 tsp Kosher salt
  • 1 tsp coarse ground black pepper
  • 1 tsp dried thyme
  • 1 lb carrots peeled and cut into 2" chunks
  • 2 lbs yukon gold potatoes peeled and cut into large chunks
  • 2 cloves garlic minced
  • 2 cups beef broth
  • 2 tbsp corn starch
  • 2 tbsp cold water
  • minced parsley optional to garnish
  • mushrooms optional


  1. Season the chuck roast with the Kosher salt, pepper and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth).

  2. Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium high.

  3. Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.

  4. In your slow cooker add the carrots, potatoes and garlic. (mushrooms optional)

  5. Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.

  6. In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.

  7. Pour the gravy over the meat and garnish with parsley if desired.

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