Recipe

Homestyle Slow Cooker Pot Roast

Fork-tender chuck roast with potatoes and carrots in a creamy, savory gravy. Comfort food that basically cooks itself.

By Matt Campbell

•

4.8

Pot roast is the dinner equivalent of a warm hoodie. It is forgiving, cozy, and it makes your whole kitchen smell like you have your life together. This slow cooker version leans classic, then sneaks in a creamy, savory gravy that clings to every potato and carrot like it has something to prove.

We are keeping ingredients accessible and the steps low drama. You will do a quick sear if you can, toss everything in the slow cooker, and come back later to meat that shreds with a fork and a sauce that tastes like you babysat it all day. You did not. The slow cooker did.

Why It Works

Chuck roast turns melt-in-your-mouth tender thanks to long, gentle heat that breaks down connective tissue.
A quick sear builds big flavor with browned edges and fond, even though the slow cooker is doing the heavy lifting.
Creamy gravy, not bland broth from a simple slurry plus a finish of sour cream that adds richness without feeling heavy.
Vegetables cook right in the pot so you get a full meal with minimal cleanup.

Pairs Well With

Roasted Broccoli
Buttery Dinner Rolls
Garlicky Green Beans
Simple Side Salad

Storage Tips

Refrigerate: Cool leftovers, then store roast, veggies, and gravy together in an airtight container for up to 4 days. The gravy thickens in the fridge. That is normal and honestly kind of satisfying.

Freeze: Freeze in portions for up to 3 months. For best texture, freeze with gravy (it protects the meat). Potatoes can get a little grainy after freezing, so if you are picky about that, freeze mostly meat and gravy.

Reheat: Warm gently on the stovetop over medium-low with a splash of broth or water to loosen the gravy. Microwave works too. Cover it and stir halfway through so the creamy sauce heats evenly.

Leftover glow-up: Shred the beef, pile it on toast or egg noodles, and spoon extra gravy over the top. Add a squeeze of lemon if it tastes flat.

Common Questions

Do I have to sear the roast first?

No, but it is the easiest flavor upgrade you can do in 6 to 8 minutes. Searing builds deep, browned flavor that you cannot fully replace later. If you skip it, you can boost the savory notes with an extra splash of Worcestershire or a pinch of smoked paprika, but think of it as help, not a swap.

What cut of beef is best for slow cooker pot roast?

Boneless chuck roast is the classic for a reason. It has enough marbling to stay juicy and enough connective tissue to turn spoon-tender. Bottom round works, but it can be a bit lean and more slice-y than shreddy.

How do I keep the veggies from turning to mush?

Cut potatoes and carrots into larger chunks and keep them nestled around, not under, the roast. If your slow cooker runs hot, add the vegetables later, then cook just until fork-tender. For most cookers that is 2 to 4 hours on Low, depending on size.

Can I make it creamy without sour cream?

Yes. Swap in cream cheese (2 to 3 ounces, softened) or heavy cream (1/3 cup). Add dairy at the end on Warm (or with the cooker off) and stir gently. Sour cream and cream cheese are the most likely to curdle if boiled.

My gravy is too thin. What should I do?

Use the cornstarch slurry listed in the recipe, then cook on High for 10 to 15 minutes to thicken. Some slow cookers do not get hot enough to truly simmer with the lid cracked, so if your gravy refuses to thicken, ladle the liquid into a saucepan, simmer for 2 to 5 minutes, then return it to the slow cooker.

My gravy tastes a little bland. Help.

Seasoning usually needs a final adjustment. Add salt a pinch at a time, plus one of these: a splash of Worcestershire, a squeeze of lemon, or a tiny bit of Dijon. Taste after every addition. You are in charge.

How do I know the roast is done?

It is done when it shreds easily with a fork. If you like numbers: it typically turns tender around 195 to 205°F. (Food safety is met earlier, but tenderness comes later.)

Can I thicken the gravy without cornstarch?

Yes. Mix 2 tablespoons flour with 2 tablespoons softened butter into a smooth paste, then whisk it into the hot liquid and cook on High until thickened. Or simmer the liquid in a saucepan for a few minutes to reduce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6 to 8-quart slow cooker
Large skillet (for searing, optional but recommended)
Tongs
Cutting board and chef’s knife
Measuring cups and spoons
Small bowl and whisk (for slurry)
Ladle (optional, for skimming fat)

The first time I made pot roast on my own, I treated it like a science experiment and a vibe check at the same time. I kept lifting the lid like I was going to catch it doing something interesting. Spoiler: slow cookers do not do interesting. They do steady. So now I let the thing work, and I put my energy where it matters: a quick sear, a good hit of Worcestershire, and a creamy finish that makes the gravy feel like a hug with seasoning.

Homestyle Slow Cooker Pot Roast

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 8 hours

Total Time 8 hours 20 minutes

Servings 6

Ingredients

3 to 3 1/2 lb boneless chuck roast
1 1/2 tsp kosher salt, plus more to taste
1 tsp black pepper
2 tbsp neutral oil (avocado, canola, or vegetable), for searing
1 large yellow onion, sliced
4 garlic cloves, minced
2 tbsp tomato paste
2 cups beef broth (low sodium if possible)
2 tbsp Worcestershire sauce, plus more to taste
1 tbsp Dijon mustard
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 1/2 lb baby Yukon gold potatoes, halved (or quartered if large)
4 medium carrots, cut into 2-inch chunks
2 tbsp cornstarch
2 tbsp cold water
1/2 cup sour cream (full-fat preferred)
2 tbsp chopped parsley (optional, for serving)

Optional flavor boosters: 1/2 tsp smoked paprika, a splash of balsamic vinegar, or 8 oz sliced mushrooms (add with the onions).

Instructions

Season the roast. Pat the chuck roast dry. Season all over with salt and pepper. Dry meat browns better. Wet meat steams and gets a little tragic.
Sear (recommended). Heat a large skillet over medium-high heat. Add oil. Sear the roast 3 to 4 minutes per side until deeply browned. Transfer roast to the slow cooker.
Build the base. Reduce heat to medium. If the pan looks dry, add a drizzle more oil. Add the onion (and mushrooms, if using) and cook about 3 minutes, scraping up any browned bits. Add garlic and tomato paste and cook 1 minute more until the tomato paste darkens slightly. Pour in beef broth and scrape the pan well.
Load the slow cooker. Pour the onion and broth mixture over the roast. Add Worcestershire, Dijon, thyme, rosemary, and the bay leaf. Nestle potatoes and carrots around the roast.
Cook low and slow. Cover and cook on Low for 8 hours (or High for 4 to 5 hours) until the roast shreds easily with a fork. If you check temperature, tenderness usually happens around 195 to 205°F.
Shred and set aside the veggies. Transfer roast to a cutting board and shred, removing any large fatty bits. Use a slotted spoon to move potatoes and carrots to a bowl so they do not get mashed during the stirring steps. Discard bay leaf.
Skim fat (optional, but worth it). If the surface looks greasy, skim off a little fat with a spoon or ladle. Your gravy will taste cleaner and the creamy finish mixes in smoother.
Thicken the gravy. Whisk cornstarch and cold water in a small bowl. Stir slurry into the slow cooker liquid. Cover and cook on High for 10 to 15 minutes until the gravy thickens. If your slow cooker does not thicken well on High, ladle the liquid into a saucepan, simmer until thickened, then pour it back in.
Make it creamy. Turn the slow cooker to Warm (or turn it off for a minute). Stir in sour cream until fully combined. This is the moment to be gentle, since sour cream is most likely to curdle if boiled. Taste and adjust seasoning with more salt, pepper, or an extra splash of Worcestershire if you want it punchier.
Bring it back together and serve. Return shredded beef, potatoes, and carrots to the slow cooker and stir carefully. Spoon into bowls with lots of gravy. Finish with parsley if you want to look like you planned ahead.

Nutrition information is estimated.

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