Yummy Slow Cooker Pot Roast Recipe

So, Here’s How Pot Roast Became My Weekend Hero

Okay, true story: The first time I tried making this Yummy Slow Cooker Pot Roast Recipe, I basically texted my mom half a dozen times, panicking about overcooking the potatoes (spoiler: they’re basically indestructible in the slow cooker). If you’re anything like me, there’s just something about slow-cooked beef and veggies that reminds you of, I dunno, cozy socks and lazy Sundays. Plus, the whole house smells like you hired a chef—except it’s just you in slippers, dodging Legos or cat toys if you’re really lucky. And honestly, the time I forgot to plug in the slow cooker? Well, that’s a whole different story for another day.

Why I Keep Coming Back to This (and So Does My Family)

I make this on those cold days when I can’t face another night of boxed mac and cheese (don’t get me wrong, I still love it sometimes). My family goes absolutely bananas for it because you really can’t mess this up—the meat ends up fall-apart tender even if I get distracted by a true crime podcast and check it two hours late. (Pro tip: Don’t try reusing the gravy packet from last Thanksgiving… I did, and nope, won’t do that again.) Best thing? Leftovers. If there even are any; they fight over them in my house. Talk about a recipe win.

The Ingredients (and a Little Wiggle Room)

• 3–4 pounds (1.5-ish kg?) beef chuck roast (any good marbled roast works—I’ve even used brisket in a pinch. My grandma swore by the stuff from the butcher, but honestly, supermarket meat is just fine)
• 1 onion, quartered (yellow, white, even shallots if that’s what you grabbed when distracted at the store… been there)
• 4–5 carrots, peeled and chopped (or baby carrots—no shame, I do it when I’m lazy)
• 4 large potatoes, cut into big chunks (red potatoes tend to hold up, but use whatever needs eating)
• 3–4 garlic cloves, smashed (if you’re in a hurry, garlic powder totally works, but go easy)
• 2 cups beef broth (or water with a bouillon cube—it’s all the same come dinnertime)
• 2 tbsp Worcestershire sauce (if you skip this, just add some soy sauce; not exactly the same, but works)
• 1 tbsp fresh rosemary, chopped (thyme is nice too, or dried herbs in winter)
• Salt and pepper to taste (I just wing it each time—sometimes more, sometimes less)
• Optional: a splash of red wine, handful of peas, or a can of diced tomatoes if you want to get fancy

How to Actually Make It (With Honest Play-by-Play)

1. Prep the veggies. I’m usually chopping half-awake, so don’t stress about perfect size. Bigger chunks = less mush. Pile ’em in the bottom of your slow cooker (I like putting the potatoes on top so they don’t get all soggy, but I change my mind about half the time).
2. Sear the beef. You don’t have to, but it makes things extra delish. Brown each side in a hot pan with a bit of oil—like 3–4 min a side. But if you’re just not feeling it, straight into the pot works too; it’s slow cooking for a reason.
3. Tuck in the roast (wiggle it in there, don’t be shy), then scatter the onions and garlic around/over it.
4. Add broth, Worcestershire, and season everything. Don’t forget the herbs—this is where I sneak a taste of the broth and always add more salt. Or more wine. You do you.
5. Cover and set your slow cooker: Low for 8–10 hours, or high for about 5–6. And honestly, if you check and it’s not falling apart yet? Just give it another hour—no stress.
6. Before serving, taste the veg. If they’re not soft, just dunk the lid back on and wander off a bit longer. Meat should fall apart when you poke it. (If you want thicker gravy: scoop out some broth, whisk with a spoonful of flour or cornstarch, and stir it back in. I once used pancake mix by accident; don’t recommend that.)

Stuff I Wish I Knew Before

• If you cut the potatoes too small, they totally disappear. Learned that the potato-less way.
• Once I added way too much rosemary. It turns out, a little goes a long way; you don’t want to feel like you’re eating soap.
• Don’t stress about perfect timing. This is the forgiving kind of recipe you can’t really ruin (unless you forget to plug in your slow cooker. Sigh.)

Variations I’ve Actually Tried (Some Good, Some… Not)

• Mexican twist? Swap herbs for a little cumin, throw in a can of green chilies, and serve with rice. Pretty good, actually!
• Mushrooms instead of potatoes: The flavor was nice, but potatoes really soak up the goodness. Wouldn’t skip ’em again.
• BBQ sauce instead of Worcestershire: On second thought, it tasted weirdly sweet—maybe it’s not for me.

If You Don’t Have a Slow Cooker (Been There, Done That)

No crockpot? No worries. You can use a big Dutch oven, stick it in the oven at 300°F (150°C) for around 3–4 hours. Keep an eye on the liquid though! I’ve nearly turned this into jerky when I got a bit distracted scrolling Budget Bytes for dinner ideas—whoops.

Storing Leftovers (If There Are Any Left)

Honestly, it barely makes it to leftovers most of the time. But if you do have some, pop it in the fridge in a big container (or random Tupperware with no lid, like I do—just use foil). It keeps about 3 days, and I swear, it tastes even better the next day. Freezes well in zip bags for up to a couple months, though good luck not eating it all first. For more storage tricks, Simply Recipes has some clever pointers.

How I Like to Serve It (Totally Up to You)

I almost always heap it right over some buttery mashed potatoes. Sometimes, if I’m being fancy (read: accidentally bought parsley), I’ll sprinkle some on top. My uncle likes it with crusty bread to mop up the gravy; I think he’s on to something, honestly.

Things I Wish Someone Warned Me (Pro Tips!)

• I once tried to make this in 4 hours—it really does need 8ish on low. Rushing just makes it kinda chewy.
• If you add frozen veggies straight in, they sometimes turn out kinda watery. Learned my lesson on that, trust me.
• Taste your broth before the end. Sometimes veggies soak up the salt and you’ll want more. Or less. I forget which way it goes sometimes; depends on the day.

Frequently Asked Questions (That People Actually Ask Me)

Can I use a different cut of beef?

For sure! Chuck roast is my fav, but brisket or even rump roast are great. Just try and get something with some marbling—it makes a world of difference. Not a fan of super-lean cuts (they just aren’t as forgiving).

Can I make this ahead of time?

Yep. Actually, I think it tastes better the next day, if you can stand waiting that long. Reheating gently is key—microwave if you must, but stovetop is better if you have the patience.

Is there a way to make this gluten free?

Just skip the flour step for thickening; use cornstarch instead. And make sure your broth doesn’t have any sneaky wheat. It’s easy to miss.

I don’t have Worcestershire sauce—is it a big deal?

Eh, not really. I’ve left it out before; you can use soy sauce or just leave it plain. The magic is in the slow cooking, honestly.

What if my slow cooker is too small?

It’s probably fine—just squish everything down (gently!). Or halve the recipe. Or borrow a neighbor’s, but be prepared to share your leftovers!

By the way, if you want a step-by-step video that isn’t super fancy (she’s got, like, real-life kitchen chaos), check out this tutorial on YouTube—I’ve watched it at least three times when needing a morale boost.

★★★★★ 4.40 from 31 ratings

Yummy Slow Cooker Pot Roast Recipe

yield: 6 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

A delicious and comforting slow cooker pot roast, tender and flavorful with plenty of vegetables. Perfect for a hearty family dinner.

🖨️ Print Pin Recipe

Ingredients

• 3 pounds beef chuck roast
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 4 large carrots, peeled and cut into chunks
• 3 medium potatoes, cut into chunks
• 1 large onion, quartered
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried thyme

Instructions

1. 1
   Season the beef chuck roast with salt and black pepper on all sides.
2. 2
   Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned.
3. 3
   Place carrots, potatoes, onion, and garlic into the bottom of the slow cooker.
4. 4
   Position the seared roast on top of the vegetables. Pour beef broth and Worcestershire sauce over the roast, then sprinkle with dried thyme.
5. 5
   Cover and cook on low for 8 hours, or until the beef is fork-tender and vegetables are cooked through.
6. 6
   Remove the roast and vegetables from the slow cooker. Slice or shred the beef and serve with the vegetables and pan juices.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420cal

Protein: 38 gg

Fat: 20 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 28 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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