There’s nothing quite like the smell of a pot roast simmering all day long. It’s warm, cozy, and makes you feel like home. This Slow Cooker Pot Roast is one of those classic recipes that’s hearty, flavorful, and practically effortless. With tender beef, perfectly cooked vegetables, and a rich gravy, it’s the kind of meal your whole family will look forward to.
The best part? Everything comes together in your slow cooker while you go about your day. By dinner time, you’ll have a comforting dish that tastes like it’s been cooking in a farmhouse kitchen for hours.
Why You’ll Love This Recipe
- Effortless cooking: Let the slow cooker do all the hard work.
- Rich flavor: A combination of red wine, beef broth, tomato paste, and herbs creates a deep, savory gravy.
- Family favorite: It’s hearty enough to satisfy everyone at the table.
- Perfect for leftovers: The beef and veggies reheat beautifully for an easy next day meal.
Ingredients You’ll Need
Here’s what goes into this slow cooker pot roast:
- Beef chuck roast (4 pounds): The star of the show. It’s marbled with fat which makes it tender and flavorful when slow cooked.
- Salt & pepper: Essential for seasoning.
- All purpose flour: Used for coating the beef and thickening the gravy.
- Olive oil: For browning the beef and cooking the tomato paste.
- Carrots, celery, onion, garlic: Classic vegetables that add flavor and texture.
- Tomato paste: Adds depth and richness to the gravy.
- Red wine: Brings acidity and complexity. You can also use beef broth if you’d rather skip the wine.
- Beef broth: The base for the gravy.
- Bay leaves & thyme: Fresh herbs that infuse the roast with flavor.
- Ground allspice: A touch of warmth and spice.
- Parsley: For freshness and a pop of color at the end.
Step by Step Instructions
1Season and sear the beef. Pat your chuck roast dry, then season generously with salt and pepper. Dredge it in flour and shake off the excess. Heat olive oil in a skillet and sear the roast on all sides until golden brown. This step locks in flavor.
2Layer into the slow cooker. Transfer the seared roast to your slow cooker. Add carrots, celery, onion, and garlic.
3Build the gravy. In the same skillet, add a bit more oil and stir in tomato paste until it turns brick-red. Sprinkle with flour and pour in red wine, whisking until thick. Add beef broth, bay leaves, thyme, allspice, more salt, and pepper. Simmer until smooth.
4Slow cook. Pour the gravy over the beef and veggies in the slow cooker. Cover and cook on low for 8 hours.
5Finish and serve. Once done, remove the roast and let it rest before slicing against the grain. Toss vegetables with parsley and season to taste. Stir remaining parsley into the gravy. Serve everything together with extra gravy on the side.
Tips for Success
- Don’t skip the sear. Browning the roast adds a ton of flavor to the finished dish.
- Use a good wine. If cooking with wine, use something you’d actually enjoy drinking; it makes a difference.
- Make it ahead. This dish tastes even better the next day once the flavors have melded.
What to Serve with Pot Roast
This dish is hearty on its own, but it pairs beautifully with:
- Creamy mashed potatoes
- Crusty bread for sopping up the gravy
- A fresh green salad to balance the richness
Final Thoughts
This Slow Cooker Pot Roast is the kind of recipe that turns an ordinary day into something special. It’s comfort food at its finest; warm, filling, and deeply flavorful. Whether you’re cooking for Sunday dinner, hosting guests, or just want to make your weeknight easier, this pot roast delivers every time.
Serve it hot, pass around extra gravy, and watch everyone at the table go back for seconds.
Slow Cooker Pot Roast
Ingredients
- 1 4-pound beef chuck roast
- 2 ½ teaspoons kosher salt divided
- 1 ½ teaspoons freshly ground black pepper divided
- ⅓ cup all-purpose flour plus more for coating
- 3 tablespoons olive oil divided
- 4 medium carrots cut into 2 inch pieces
- 3 stalks celery peeled and cut into 2 inch pieces
- 1 medium onion cut into ½ inch wedges
- 3 cloves garlic mashed
- 3 tablespoons tomato paste
- 1 cup red wine or beef broth as substitute
- 3 cups low sodium beef broth
- 3 bay leaves
- 2 sprigs fresh thyme
- ½ teaspoon ground allspice
- ½ cup parsley leaves chopped, divided
Instructions
- Season the chuck roast with 1 ½ teaspoons salt and 1 teaspoon pepper. Dredge in flour and shake off any excess.
- Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sear the roast on all sides until golden brown, about 8 minutes total. Transfer to a 6-quart slow cooker.
- Add carrots, celery, onion, and garlic to the slow cooker.
- In the same skillet, heat the remaining 1 tablespoon olive oil. Stir in tomato paste and cook until deep red, about 1 minute. Add flour and whisk in red wine. Pour in beef broth, bay leaves, thyme, allspice, ½ teaspoon salt, and a few grinds of pepper. Bring to a simmer and whisk until smooth, about 4 minutes.
- Pour the gravy into the slow cooker over the beef and vegetables. Cover and cook on LOW for 8 hours, until the roast and veggies are tender.
- Remove roast and let rest for 5 minutes before slicing against the grain. Discard thyme stems. Toss vegetables with half the parsley and season as needed. Stir remaining parsley into the gravy.
- Serve sliced roast and vegetables on a platter with gravy spooned on top and extra gravy on the side.
