Slow Cooker Pot Roast is the ultimate comfort food, featuring a tender, fall-apart beef chuck roast slow-cooked in a rich tomato and herb-infused sauce. With carrots, garlic, and aromatic seasonings, this dish is perfect for a hearty family dinner. Serve it with mashed potatoes or crusty bread for a satisfying meal.
Why You’ll Love This Recipe
- Effortless Cooking – Let the slow cooker do all the work while you enjoy your day.
- Melt-in-Your-Mouth Tender – Slow cooking ensures a fork-tender, juicy roast.
- Rich and Savory Flavor – The combination of tomatoes, red wine, and herbs creates a deeply flavorful sauce.
- Perfect for Meal Prep – Make a large batch and enjoy leftovers throughout the week.
- Versatile Serving Options – Pair it with mashed potatoes, rice, or crusty bread for a complete meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3-4 lb beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- ½ cup red wine (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 sprigs fresh rosemary (or 1 teaspoon dried)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- Chopped fresh parsley for garnish
Directions
- Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Season the chuck roast with salt, pepper, garlic powder, and smoked paprika. Sear the meat on all sides for 2-3 minutes per side until browned.
- Prepare the Slow Cooker: Place chopped onions, garlic, and carrots at the bottom of the slow cooker.
- Make the Sauce: In a bowl, mix crushed tomatoes, beef broth, red wine (if using), thyme, oregano, bay leaf, rosemary, tomato paste, and Worcestershire sauce. Pour the mixture over the roast.
- Slow Cook to Perfection: Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours, until the meat is fork-tender.
- Shred & Serve: Remove the bay leaf and rosemary sprigs. Shred the beef into chunks and garnish with fresh parsley. Serve with mashed potatoes or crusty bread.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cooking Time: 8 hours
- Total Time: 8 hours 15 minutes
- Calories: 450 kcal per serving
Variations
- Gluten-Free: This recipe is naturally gluten-free, but ensure your Worcestershire sauce is gluten-free.
- Low-Carb Option: Serve with cauliflower mash instead of mashed potatoes.
- Extra Vegetables: Add potatoes, celery, or mushrooms to the slow cooker for additional heartiness.
- Bolder Flavor: Increase the Worcestershire sauce and add a splash of balsamic vinegar for extra depth.
- Spicy Version: Add red pepper flakes or a pinch of cayenne for a slight kick.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating:
- Stovetop: Heat in a saucepan over low heat, adding a little broth if needed.
- Microwave: Reheat in short intervals, stirring in between, until warm.
- Slow Cooker: Reheat on LOW for 1-2 hours until heated through.
FAQs
Can I skip searing the beef?
Searing enhances the flavor by caramelizing the meat, but you can skip this step if short on time.
What can I use instead of red wine?
You can replace red wine with extra beef broth or a splash of balsamic vinegar for depth.
Can I cook this on high instead of low?
Yes, cook on HIGH for 4-6 hours, but LOW for 8-10 hours yields the best tenderness.
What’s the best cut of meat for pot roast?
Beef chuck roast is ideal due to its marbling, which makes the meat tender after slow cooking.
Can I add potatoes to the slow cooker?
Yes, add diced potatoes in the last 3-4 hours of cooking to avoid over-softening.
How do I thicken the sauce?
Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce before serving.
Is this recipe keto-friendly?
Yes, if you skip the carrots and serve with cauliflower mash instead of potatoes.
What sides go well with pot roast?
Mashed potatoes, roasted vegetables, rice, or a side of crusty bread pair well.
Can I make this in an Instant Pot?
Yes, sear the meat using the Sauté function, then pressure cook on HIGH for 60 minutes, followed by a natural release.
How do I prevent the roast from drying out?
Make sure there’s enough liquid, and cook on LOW for the best texture. Avoid overcooking on HIGH.
Conclusion
Slow Cooker Pot Roast is a hearty, flavorful, and comforting dish perfect for family dinners or meal prep. With its rich tomato-based sauce and fork-tender beef, this slow-cooked classic is sure to become a household favorite. Serve it with mashed potatoes, bread, or vegetables for a satisfying meal that everyone will love.
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Slow Cooker Pot Roast
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A rich and tender pot roast slow-cooked in a savory tomato and herb-infused sauce with carrots and garlic, creating the ultimate comfort food perfect for cozy family dinners. This fall-apart tender beef is packed with deep flavors and pairs perfectly with mashed potatoes or crusty bread for a hearty meal.
Ingredients
- 3–4 lb beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1/2 cup red wine (optional, for depth of flavor)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 sprigs fresh rosemary (or 1 teaspoon dried)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- Chopped fresh parsley for garnish
Instructions
-
Sear the Roast:
- Heat olive oil in a large skillet over medium-high heat.
- Season the chuck roast with salt, pepper, garlic powder, and smoked paprika.
- Sear on all sides for 2-3 minutes per side until browned.
-
Prepare the Slow Cooker:
- Place chopped onions, garlic, and carrots at the bottom of the slow cooker.
-
Make the Sauce:
- In a bowl, mix crushed tomatoes, beef broth, red wine (if using), thyme, oregano, bay leaf, rosemary, tomato paste, and Worcestershire sauce.
- Pour over the roast.
-
Slow Cook to Perfection:
- Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours, until the meat is fork-tender.
-
Shred & Serve:
- Remove the bay leaf and rosemary sprigs.
- Shred the beef into chunks, garnish with fresh parsley, and serve with mashed potatoes or crusty bread.
Notes
- For an even richer flavor, deglaze the skillet with red wine or beef broth after searing the roast and pour the liquid into the slow cooker.
- Add potatoes and celery for an even heartier meal.
- If the sauce is too thin, remove the roast and simmer the liquid in a saucepan until thickened.
- Leftovers store well in the fridge for up to 4 days or can be frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
