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No-fuss, fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is perfection.

Featured Comment

This is the absolute best pot roast I’ve ever had. I am glad to replace our family recipe using packaged onion soup mix with wine and fresh herbs. Thank you for this recipe! It is damn delicious! RACHEL 256 more comments

why i love this recipe

Classic comfort food. Sometimes you just need a classic comfort food dish that brings you back home. Something mom used to make, and something you can enjoy on a Sunday night with friends and family.
Easy slow cooker recipe. This is the easiest pot roast recipe that can cook all day long in your crockpot. The pot roast also comes out unbelievably fall-apart tender with the most perfect gravy that you can make from the cooking juices. Not to mention, all the tender potatoes, carrots and celery that soak up all that lovely flavor.
Freezer-friendly. Pot roast is a great dish to freeze for meal prep, for a new mom, a neighbor or a loved one recovering from surgery, keeping in the freezer for up to 3 months.

how to make the easiest crockpot pot roast

Season the chuck roast generously, and sear on all sides until a nice crust forms
Whisk together the beef broth mixture – beef broth, wine (or additional beef broth), flour, tomato paste and Worcestershire
Add all the ingredients into a slow cooker, topping with the seared chuck roast
Slow cook for 7-8 hours (the pot roast will be done when it’s fork-tender and falling apart)
Make the gravy, skimming the fat (or else you’ll end up with greasy gravy)
Shred the meat and serve with gravy

tips and tricks for success

Sear the meat. Searing the chuck roast – top, bottom, sides, everything and all around – over medium high heat will add all the extra, deeper flavors here, sealing all the juices inside.
Choose a wine you will drink. A dry red wine (cabernet sauvignon, pinot noir or merlot) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
Yukon golds hold up very well. Yukon golds hold up much better throughout the long cook time than russet potatoes, which tend to break down and fall apart. Red potatoes can also be used.
Carrots and celery should be cut in larger pieces. The vegetables should be cut a little larger here as they will cook down quite a bit in the slow cooker (or else they will be overcooked, fall apart and turn to mush).
Tomato paste adds so much flavor. Tomato paste is a key ingredient in pot roast, adding body and richness in small amounts without adding too much liquid to the roast. Opt for tomato paste in a tube, using up only what you need at a time without having to open up a whole can.
Freeze as needed. Pot roast freezes like a dream! Freeze the shredded meat separately from the sauce, packing the meat tightly in freezer bags with a little bit of the cooking juices to prevent the meat from drying out. To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking in the leftover gravy!

PRO TIP

Pot roast makes for great leftovers.

Use the leftover meat for sandwiches, soups and stews, stroganoff, tacos, burritos, quesadillas and casseroles.

WHAT TO SERVE WITH POT ROAST

Italian Chopped Salad
No Knead Rosemary Bread
Baked Mac and Cheese
Roasted Cauliflower
Garlic Parmesan Roasted Broccoli

Tools For This Recipe

Large cast iron skillet

6-qt slow cooker

Saucepan

Slow Cooker Pot Roast: Frequently Asked Questions

Can I use a different cut of meat?

We recommend using chuck roast for the best results possible. Brisket or rump roast (bottom round roast) can also be used.

Do I have to use red wine?

Additional beef broth can be used for red wine as a non-alcoholic substitute. Broth will be less acidic and more mild in flavor than red wine.

Can I use dried herbs instead?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

Can I make pot roast in the oven instead?

Yes! Don’t have 7-8 hours to wait in the slow cooker? Here is our favorite pot roast recipe made in the oven.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Is pot roast freezer-friendly?

Yes! Pot roast freezes beautifully and can keep in the freezer for 2-3 months, perfect for quick and easy meals during those busy weeks ahead.

Slow Cooker Pot Roast

Yield: 8 servings Prep: 20 minutes Cook: 8 hours 25 minutes Total: 8 hours 45 minutes Slow Cooker Pot RoastIMG 1

No-fuss, fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is perfection. 4.9 stars (136 ratings) Print Recipe Pin Recipe Leave a Review

Video

Ingredients

3 pound boneless chuck roast, excess fat trimmed
Kosher salt and freshly ground black pepper, to taste
1 ½ tablespoons canola oil
1 ½ cups beef broth
½ cup dry red wine
¼ cup all purpose flour
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 pounds Yukon gold potatoes
3 carrots, cut into 3-inch pieces
2 celery ribs, cut into 3-inch pieces
1 medium sweet onion, cut into 1-inch wedges
2 cloves garlic, minced
6 sprigs fresh thyme
1 bay leaf
2 tablespoons chopped fresh parsley leaves

Equipment

Cast Iron Skillet
Slow Cooker

Instructions

Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
Heat canola oil in a large cast iron skillet over medium high heat. Add beef and cook until evenly browned, about 3-4 minutes per side.
In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside.
Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef.
Cover and cook on low heat for 7-8 hours, or until beef is fork-tender.
Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil.
Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste.
Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.

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Pin Recipe Share on Facebook Share by Email posted on April 12, 2019 under Entree, Slow Cooker 256 Comments Leave a Comment »

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256 comments

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Angella Wens — September 30, 2025 @ 8:46 AM Reply
I m using red potatoes that are the larger size. Do I need to cut them or leave them whole?
Sheila — May 13, 2025 @ 10:20 AM Reply
Have you made this roast in the oven?
marianne hallum — February 17, 2025 @ 8:50 PM Reply
Delicious! Best I have ever had.
Joy — October 28, 2024 @ 8:22 AM Reply
Novice cooker here!!! Currently have this slow cooking now, but the roast in not sitting in the sauce.. should it be?! HELLPPPP
- Tl — November 26, 2024 @ 8:39 PM Reply
  Step #4 Add sauce
Lori Burnside — October 21, 2024 @ 9:44 AM Reply
I’ve been making this roast for years and it’s absolutely delicious! I serve it on top of brown rice or mashed potatoes . For the herbs I sprinkle in dried parsley and thyme instead. Sometimes I leave out the potatoes. No matter what though, every time it smells amazing all day and is so tender and tasty when ready for dinner! Are there any nutritional facts available? Like calories per serving?
Cindy Walker — October 9, 2024 @ 6:38 AM Reply
So, so good. Used blade roast and seasoned with Montreal Steak Spice before browning, started it on high for an hour then backed off to low. Removed the roast and veg, made gravy from the sauce, returned the veg to the gravy and served the meat on a board so people could easily get the portion they preferred. Served with popovers. FANTASTIC! I’ll be watching for blade sales now
Hannah — September 30, 2024 @ 4:29 AM Reply
Any way I can substitute out the red wine?
- Windber — September 4, 2025 @ 3:34 AM Reply
  Replace it with an equivalent amount of beef broth.
Maggie — August 19, 2024 @ 8:21 PM Reply
Canola and soybean oil are inflammatory. Use olive oil, avocado, or coconut oil. Even tallow would be better for the human body.
- Amanda Nelson — October 13, 2024 @ 4:11 PM Reply
  This!
Joce — July 18, 2024 @ 10:33 AM Reply
If I only love 1.5 lbs should I cook it for half the time?
- Jacque McBride — October 16, 2024 @ 9:48 PM Reply
  IF I’M USING A CHUCK ROAST CUT THAT IS JUST SHORT OF 5 LBS (4.72) what type of adjustments should I make regarding the larger roast.
Darrel O’Neil — July 1, 2024 @ 4:32 PM Reply
This pot roast recipe was very good.
K Lenoir — March 3, 2024 @ 7:01 PM Reply
Can you recommend a leaner cut of beef for this recipe. If so, would there be any adjustments to the recipe instructions? Thank you.
- Donna — April 21, 2024 @ 7:24 AM Reply
  I have used a rump roast with this recipe. This a wonderful recipe!
Dingle Marie — February 13, 2024 @ 6:53 PM Reply
Great recipe definitely one I will add to my meal rotation. I forgot and left the food in the crock pot 9 hours instead of the original 8 hours. The roast beef was so tender it was falling apart as I was moving it to a storage bowl. The vegetables were not mushy and very tender. I love the recipes from this site.
Kaycee — January 24, 2024 @ 7:44 AM Reply
I’ve made this recipe a bunch of times and it is always so good. Was wondering if I don’t have fresh thyme if I could used dried thyme instead. And also what would be a substitute for the wine?
- Estelle Collins — April 7, 2024 @ 11:56 AM Reply
  I use balsamic vinegar
Jennifer — December 27, 2023 @ 6:04 PM Reply
This is the best pot roast recipe I’ve ever made. Thank you! A few minor adjustments: after searing the roast, I put the onions (sliced thick), carrots, and celery in the pot to deglaze the pan a bit. After the fond released I added the garlic for about a minute and put all of it in the crockpot (I nixed the potatoes and made some homemade mashed potatoes while the gravy thickened.). I put it all in the refrigerator the night before, so the morning was easy – turn the crock pot on for 8 hours and go to work! So so so good!
Tom Matteson — November 16, 2023 @ 4:07 PM Reply
I was looking for a recipe for pot roast when I came across this one. The recipe called for a slow cooker over 6 to 7 hours, I used an Instant Pot and used the high pressure mode for 75 minutes. The meal turned out absolutely scrumptious! Best pot roast that I have ever made. The hard part was trying to stop eating more so we would have some for next day!
- Theresa — January 1, 2024 @ 10:51 AM Reply
  Tom, did you brown the roast in the IP? Add veggies at the start?
Karen — July 8, 2023 @ 12:26 AM Reply
This is my husband’s favorite meal…EXCELLENT pot roast!!
Claudia Parker — February 28, 2023 @ 3:00 PM Reply
Super delicious! Definitely a keeper!
Angie — November 13, 2022 @ 10:55 AM Reply
Excellent recipe. Just the right amount of wine and broth. I’ve made this 3 times now and it’s the perfect November/December comfort food.
Ellie — September 16, 2022 @ 6:07 AM Reply
I somehow forgot to add flour to the crock pot! It’s too late now, so can the flour be added to the liquid after it’s done cooking? Will this dramatically change the outcome of the roast?
- Maggie — November 29, 2023 @ 9:19 PM Reply
  There’s no instruction for flour in pot in this pot roast revipe
Joel DeWitt — September 3, 2022 @ 6:05 PM Reply
Excellent and easy. Thank you for posting the recipe. Meat is very tender as so are the veggies. Can’t wait to eat the rest.

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