There’s nothing quite like a tender, flavorful pot roast to bring comfort to your table. This Slow Cooker Pot Roast recipe is a classic, combining juicy chuck roast, hearty vegetables, and a rich, savory gravy that’s made right from the drippings. With minimal prep and the magic of slow cooking, you’ll have a melt-in-your-mouth dish perfect for cozy family dinners, meal prepping, or impressing guests. It’s a set-it-and-forget-it meal that delivers incredible results every time!

What You’ll Need

Ingredients

• Pot Roast
• 4 pound beef pot roast 3-4 pounds, (I used a chuck roast)
• 3 tbsp olive oil divided
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 onion chopped into large pieces
• 4 carrots
• 3 celery stalks chopped into large pieces
• 3 garlic cloves minced
• 2 cups beef broth
• 3  tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary leaves
• Gravy
• 4 cups drippings from the slow cooker after roast is done cooking
• 4 tbsp butter
• 3 tbsp flour

Equipment I Used

• Slow Cooker
• Skillet
• Cutting Board
• Glass Measuring Cup
• Measuring Spoons

How to Make It

Season the Roast

Generously season the pot roast on all sides with salt, black pepper, and garlic powder

Prepare the Skillet

Place a large skillet on the stovetop and heat over medium-high heat. Add 2 tablespoons of olive oil or butter and allow it to heat until shimmering.

Sear the Roast

Place the roast in the hot skillet and sear each side for about 2 minutes, ensuring a nice golden-brown crust forms. Flip carefully to avoid losing any juices. Once all sides are seared, remove the roast from the skillet and set aside.

Prepare the Slow Cooker

Spray the inside of the slow cooker with cooking spray. Add the chopped onion, carrots, celery, and minced garlic to the bottom of the slow cooker. Lightly season the vegetables with salt and pepper if desired.

Add the Roast to the Slow Cooker

Place the seared roast on top of the vegetables in the slow cooker.

Pour the Liquids

Carefully pour the beef broth into the slow cooker, aiming to pour around the sides of the roast to avoid washing off the seasoning. Add Worcestershire sauce, balsamic vinegar, and soy sauce directly over the roast.

Add the Herbs

Sprinkle dried thyme and rosemary evenly over the roast and vegetables.

Cook the Pot Roast

Place the lid on the slow cooker and cook on low heat for 8-10 hours. The exact time may vary based on your slow cooker, but the roast should be fork-tender by the end.

Slice the Roast and Collect the Drippings

Remove the roast from the slow cooker and slice it into pieces. You can use a baster or ladle to collect the drippings from the slow cooker, leaving the vegetables behind. I recommend using a mesh strainer to pour the drippings into a glass measuring cup to remove any solids and make measuring easier. Ensure you have at least 3 cups of drippings collected from the slow cooker. Add the sliced roast back into the slow cooker, resting on top of the vegetables.

Make the Roux

Place a small saucepan on the stovetop over medium heat. Melt 4 tablespoons of butter, then whisk in 3 tablespoons of flour. Stir constantly for about 1 minute until the mixture forms a smooth paste.

Add the Drippings

Slowly pour the drippings into the saucepan while whisking continuously to prevent lumps. Cook for 4-5 minutes, whisking often, until the gravy thickens to your desired consistency.

Gravy Options

• Pour the gravy into the slow cooker, mixing it with the roast and vegetables to create a hearty stew-like dish.
• Alternatively, keep the gravy on the side for serving.

Serving Suggestions

• Mashed Potatoes: Pair the pot roast with creamy mashed potatoes on the side for a comforting classic.
• Potatoes in the Slow Cooker: Dice potatoes into cubes, boil them separately until tender, and add them to the slow cooker with the gravy. Mix everything together for a one-pot meal.

This flexible method ensures a flavorful, tender roast and allows you to customize the serving style to your preference!