slow cooker Roast Recipe that makes melt-in-your-mouth beef, savory vegetables, and gravy that ties it all together.
author’s note
Fall-Apart Tender Roast That’s Pure Comfort!
I first made this slow cooker Roast Recipe after Donna and Chad (The Slow Roasted Italian) shared it with me from their cookbook, The Simple Kitchen. I’ve been hooked ever since.
My family loves a good Sunday dinner, and this roast has become one of our most-requested meals. The beef turns out melt-in-your-mouth tender, the veggies soak up all that savory flavor, and the gravy is the kind of thing you want to pour over everything on your plate.
The first time I made it, the smell alone had my kids running into the kitchen asking when dinner would be ready. By the time I served it, there wasn’t a scrap left. That’s when I knew this would be a recipe I’d come back to again and again.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Beef Chuck Roast | A well-marbled chuck roast works best, but blade, shoulder, or cross-rib roasts also do. Ask your butcher if unsure. |
| Olive Oil | Canola or avocado oil works too. |
| Yellow Onion | White onion or shallots are a great sub. |
| Garlic | It is satisfying to freshly diced but you can use jarred as well. |
| Tuscan Seasoning | You can make this yourself with dried herbs, full recipe is in the recipe card! |
| Worcestershire Sauce | Just a tablespoon adds so much flavor. |
| Red Wine or Beef Stock | Use all beef stock if skipping wine, don’t sub for water. |
| Baby Carrots | You can also just chop up regular carrots. |
| Baby Red Potatoes | Yukon gold potatoes also work. No need to peel either of those potatoes. |
How To Make slow cooker Roast Recipe
- Sear beef: Pat dry, season with salt and pepper, then brown on all sides in hot oil.
- Aromatics: Sauté onions until soft, then mix in garlic, seasoning, and Worcestershire.
- Deglaze: Pour in wine or stock, scrape up browned bits, and add to the slow cooker.
- Slow cook: Place beef in the slow cooker, pour liquid over, cover, and cook.
- Veggies: mix in carrots and potatoes halfway so they don’t get mushy.
- Make gravy: Strain cooking liquid, thicken with cornstarch, and serve over dish.
Featured Comment
“This is the best pot roast I’ve ever tasted. I tried it last week on high for 5 hours then today on low for 10 hours and I must say the low on 10 hours makes a lotttt of difference. More flavor and the meat just falls apart!”
– Brittney
slow cooker Roast Recipe Cooking Time
- a low burner: 10 hours (best choice for tender meat)
- a hot burner: 5 hours
- Adjust for Size: Smaller roasts cook faster; 2 pounds may be done in 7 hours on low, while 3 pounds take about 9-10 hours.
Storage
- Fridge: Keep in an airtight container for 3-4 days.
- Freezer: Store roast, veggies, and gravy separately in freezer bags for up to 3 months.
- Reheat: Thaw in refrigerator, then warm on stovetop or microwave.
What To Serve With slow cooker Roast Recipe
Green Salads
Garden Salad
Appetizers
Life-Changing No-Knead Dinner Rolls
Salads
Winter Fruit Salad
Side Dishes
Roasted Broccoli Recipe
