The best slow cooker pot roast, finished with an easy and flavorful homemade gravy. A simple chuck roast becomes a cozy, comforting Sunday dinner when cooked low and slow. Taking a few extra minutes to make the gravy elevates this from a good pot roast to a standout family meal.
Why I LOVE It
- Homemade Gravy – The gravy is surprisingly simple to make and adds deep, savory flavor.
- Perfectly Tender – Cooking a chuck roast low and slow in the slow cooker yields fall-apart, tender meat.
- Comforting – This is classic comfort food that’s ideal for a family meal or Sunday dinner.
How To Make a Pot Roast in the Slow Cooker
- Prep – Chop the vegetables and gather the remaining ingredients.
- Brown the Chuck Roast – Browning the roast adds flavor. Heat a large skillet or Dutch oven over medium-high heat. Season the roast with salt and pepper, coat lightly with flour, then brown on all sides.
- Add to the Slow Cooker – Place the browned roast into a large slow cooker and arrange the chopped vegetables around it.
- Make the Gravy – Use the same pan you browned the meat to build the gravy. Cook the tomato paste briefly in the residual fat, then add wine and flour, whisking to remove lumps. Stir in beef broth, bay leaves, thyme, and seasonings, simmering until slightly thickened and smooth.
- Slow Cook – Pour the gravy over the roast and vegetables. Cook on low for about 8 hours.
- Serve – The roast should be very tender and easy to shred. Serve with the vegetables and plenty of gravy.
Frequently Asked Questions
Is it better to cook a roast on high or low in a crock pot?
Cooking on Low produces much more tender results. While High is possible, Low and slow breaks down connective tissue and yields meat that practically falls apart.
Does pot roast get more tender the longer it cooks?
Yes. Cooking a chuck roast on low for a longer time—about 8 hours—will give you the most tender texture.
Can I use baby carrots in this recipe?
Yes. Use the thickest baby carrots you can find so they hold up during the long cook time and don’t become overly soft.
How do you know when pot roast is done in slow cooker?
The roast is done when it’s very tender and easily pulled apart with a fork. If it’s still tough, it needs more time.
How to Serve Pot Roast
Pot roast is the ultimate cozy meal. Serve it with hearty sides such as:
- Instant Pot Mashed Potatoes
- Cooked Egg Noodles
- Crispy Roasted Baby Potatoes
- Fresh Rolls or Crusty Bread
- A Simple Side Salad
This recipe is part of a collection of best slow cooker recipes and works beautifully alongside other make-ahead, comfort-dinner ideas.
Recipe
Best Slow Cooker Pot Roast
The best slow cooker pot roast with an easy, flavorful homemade gravy. Turn a chuck roast into a comforting Sunday dinner.
- Author: Kathleen
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Total Time: 510 minutes
- Yield: 8 servings
- Category: Main Dish, Slow Cooker
- Method: Slow Cooker
- Cuisine: American
Ingredients
Vegetables
- 5 medium carrots, peeled or scrubbed and cut into 2-inch pieces
- 5 stalks celery, trimmed and cut into 2-inch pieces
- 1 large yellow or white onion, cut into ½-inch wedges
- 3 cloves garlic, mashed
Roast
- 4 lb beef chuck roast
- Salt and pepper
- ¼ cup all-purpose flour (for coating roast)
- 2 tablespoons canola oil
Homemade Gravy
- 1 tablespoon canola oil
- 3 tablespoons tomato paste
- ⅓ cup all-purpose flour
- 1 cup red wine
- 3 cups low-sodium beef broth
- 3 bay leaves
- 2 sprigs fresh thyme
- ¼ cup chopped parsley leaves
Instructions
Vegetables
- Prep – Prepare and chop the vegetables. Add them to the slow cooker.
Roast
- Season Roast – Pat the chuck roast dry. Sprinkle with 2–3 teaspoons salt and 1–2 teaspoons pepper. Coat the roast in flour and shake off excess.
- Brown Roast – Heat 2 tablespoons canola oil in a large skillet or Dutch oven over medium-high heat. When hot, brown the roast on all sides, about 10 minutes total.
- Add to Slow Cooker – Transfer the browned roast to the slow cooker on top of the vegetables.
Homemade Gravy
- Start Gravy – In the same skillet over medium-high heat, add 1 tablespoon oil. Stir in tomato paste and cook until darkened, about 1 minute. Add ⅓ cup flour and the red wine, whisking until thickened.
- Finish Gravy – Stir in beef broth, bay leaves, ½ teaspoon salt, and a generous pinch of pepper. Simmer while whisking until smooth and slightly thickened, about 3–5 minutes.
Cook the Roast
- Add to Slow Cooker – Pour the gravy over the roast and vegetables. Cook on low for 8 hours.
- Vegetables – When done, remove the roast and let it rest. Discard bay leaves and thyme stems. Use a slotted spoon to transfer vegetables to a bowl, toss with chopped parsley, and adjust seasoning as needed.
- Cut Roast – Slice the roast against the grain or shred with two forks into large pieces. Serve with the vegetables and gravy.
Nutrition
- Serving Size: ⅛ of recipe
- Calories: 440
- Sugar: 4.1 g
- Sodium: 689.4 mg
- Fat: 17.1 g
- Carbohydrates: 16.3 g
- Fiber: 2.7 g
- Protein: 47.8 g
- Cholesterol: 134 mg