Name: Pot Roast
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 3–4 lbs beef chuck roast; 1.5 lbs yellow potatoes or baby potatoes, halved; 4 carrots, peeled and cut into chunks; 1 onion, chopped; 3 cloves garlic, minced; 2 cups beef broth; 2 tablespoons tomato paste or 1/2 cup crushed tomatoes; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme (or 1 tablespoon fresh); 1 teaspoon dried rosemary (or 1 tablespoon fresh); 2 bay leaves; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil (optional, for searing); 1 tablespoon cornstarch or arrowroot powder (optional, for thickening)

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Why You’ll Love This Recipe

This recipe is a comforting, no-fail dinner perfect for cozy weekends or easy weeknight meals. The slow cooker turns a tough cut of meat into a fork-tender roast infused with aromatic herbs and vegetables. It’s budget-friendly, great for leftovers, and fills your home with the most incredible smell while it cooks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck roast
yellow potatoes (or baby potatoes)
carrots
onion
garlic
beef broth
tomato paste or crushed tomatoes
Worcestershire sauce
thyme (fresh or dried)
rosemary (fresh or dried)
bay leaves
salt
black pepper
olive oil (for searing, optional)
cornstarch or arrowroot powder (optional, for thickening)

Directions

Season the chuck roast generously with salt and pepper on all sides.
Optional: Heat olive oil in a large skillet over medium-high heat and sear the roast for 3-4 minutes per side until browned.
Place chopped potatoes, carrots, onions, and garlic at the bottom of the slow cooker.
Lay the seared (or raw) roast on top of the vegetables.
In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
Pour the broth mixture over the roast and vegetables.
Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the meat is tender and easily shreds with a fork.
Remove the roast and vegetables. If desired, strain the cooking liquid into a saucepan and simmer with a cornstarch slurry to thicken into gravy.
Serve slices of roast with vegetables and spoon gravy over the top.

Servings and timing

This recipe serves 6 to 8 people.
Cooking time: 8-10 hours on low or 5-6 hours on high
Prep time: 15 minutes

Variations

Add celery or parsnips for more vegetable variety.
Use red wine in place of some of the broth for a deeper, richer flavor.
Swap out beef for pork shoulder for a different twist.
Add mushrooms in the last 1-2 hours for added earthiness.
Use sweet potatoes instead of regular potatoes for a slightly sweet touch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a saucepan over medium heat, or in the microwave in intervals until heated through.
Freeze pot roast and vegetables in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

What’s the best cut of beef for pot roast?

Chuck roast is the most popular due to its marbling and tenderness when slow-cooked. Brisket or round roast also work well.

Should I sear the roast before slow cooking?

It’s optional but highly recommended. Searing adds extra flavor and a beautiful crust to the meat.

Can I cook this recipe without vegetables?

Yes, though the vegetables add flavor and round out the meal. You can omit or replace them as needed.

How do I thicken the gravy?

Remove some of the cooking liquid, bring to a simmer, and whisk in a cornstarch or arrowroot slurry until thickened.

Can I make this recipe in advance?

Absolutely. It tastes even better the next day as the flavors develop. Store it in the fridge and reheat when ready.

Is pot roast freezer-friendly?

Yes. Freeze the shredded or sliced meat and vegetables in airtight containers with some of the cooking liquid.

Can I use frozen roast?

It’s best to thaw the roast first for even cooking and food safety. Do not put frozen meat directly into the slow cooker.

What can I serve with pot roast?

Mashed potatoes, crusty bread, green beans, or a simple side salad all work well.

Do I need to add tomato paste?

Tomato paste adds depth to the sauce, but you can omit it or use crushed tomatoes for a milder flavor.

Can I use dried herbs instead of fresh?

Yes, use about 1/3 the amount if substituting dried herbs for fresh.

Conclusion

Pot Roast is the ultimate slow-cooked comfort food—tender, flavorful, and incredibly satisfying. With simple ingredients and a bit of patience, you’ll have a classic, soul-warming meal that brings people together around the table. Whether for a special Sunday dinner or a make-ahead weekday meal, this recipe never disappoints.

Pot Roast

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Pot Roast is a slow-cooked, comforting dish featuring a tender chuck roast, hearty vegetables, and a rich, savory gravy. It’s a timeless, one-pot meal perfect for cozy dinners and easy meal prep.

Author: Laura
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: 6–8 servings
Category: Main Course
Method: Slow Cooker
Cuisine: American
Diet: Gluten Free

Instructions

Season chuck roast with salt and pepper on all sides.
Optional: Heat olive oil in a skillet over medium-high heat and sear the roast for 3–4 minutes per side until browned.
Place chopped potatoes, carrots, onions, and garlic in the bottom of the slow cooker.
Lay the roast on top of the vegetables.
In a small bowl, whisk together beef broth, tomato paste (or crushed tomatoes), Worcestershire sauce, thyme, rosemary, and bay leaves.
Pour the broth mixture over the roast and vegetables.
Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the roast is tender and easily shreds with a fork.
Remove the roast and vegetables from the slow cooker. Optional: Strain the cooking liquid into a saucepan and bring to a simmer. Mix cornstarch or arrowroot with water and stir into the liquid to thicken into gravy.
Serve slices of roast with vegetables and spoon the gravy over the top.

Notes

Searing the meat before slow cooking adds extra flavor but is optional.
Red wine can replace some broth for a deeper sauce.
To thicken gravy, use a cornstarch or arrowroot slurry.
Great for leftovers—flavors deepen the next day.
Freeze in portions for future meals.

Nutrition

Serving Size: 1 serving
Calories: 430
Sugar: 4g
Sodium: 600mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 40g
Cholesterol: 115mg