This Perfect Slow Cooker Pot Roast is simmered in the slow cooker to tender perfection! It is a classic no-fuss dinner that is great for busy weeknights or Sunday supper.

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Do you know what this pot roast tastes like?  It tastes like childhood.  My husband agrees.  He said it is just like his Grandma's.  Does a slow cooker roast with potatoes and carrots bring back memories for you, too?

This is one of my favorite comfort food meals that tastes just perfect in its classic form.  A slow cooker beef roast is one of those meals that you hope turns out just like mom and grandma made.  It needs no tweaking from the way it's been made for generations!

This pot roast recipe is cooked in the slow cooker, which yields tender beef that easily shreds.  It is simmered alongside carrots, onions, and potatoes in rich beef stock and red wine.  A little garlic and herbs round out all of the flavors for an easy dinner you will want to make again and again!

What Cut of Meat Should I Use For Pot Roast?

I recommend using a 2-3 pound boneless beef chuck roast to make a crock pot pot roast.  It is an inexpensive cut of beef that, when cooked in the slow cooker, turns out moist and tender.  A chuck roast also shreds well after slow cooking.

How to Cook Beef Chuck Roast in the Slow Cooker

It is easy to make a pot roast in the slow cooker!  First, add your potatoes, carrots, and garlic to your slow cooker.  Seat a chuck roast on all sides and place on top of the vegetables.  Add herbs, red wine, and beef broth to the slow cooker.  Cover and cook on low for 8 hours.

What Kind of Potatoes Should I Use For Pot Roast?

I have used red potatoes and russet potatoes for pot roast, but my favorite is Yukon gold potatoes.  Their thin skin and waxy (not starchy) texture is perfect for slow cooking.  I leave the skin on and cut them in half before adding them to the slow cooker.

Do I Have to Sear My Roast Before Slow Cooking?

You don't have to sear your roast, but for this recipe for pot roast in the slow cooker, I highly recommend it!  Searing your roast before slow cooking it adds a richer flavor to your finished dish.  Searing the beef over high heat caramelizes the outside of the roast and forms a crust, which is what you want for a classic pot roast.

More Easy Roast Recipes

Looking for more roast recipes?  Check out this collection of beef and pork roasts from some of my foodie friends:

Slow Cooker 3 Packet Pot Roast

Sauerbraten

Three Easy Round Steak Meals

Slow Cooker Pot Roast (you are here)

Rump Roast

How to Cook Prime Rib

Pork Loin

If you try this easy Slow Cooker Pot Roast recipe, I'd love to know what you think in the comments below! Enjoy!

Perfect Slow Cooker Pot Roast

Yield: 8 servings
Prep Time: 15 MINUTES
cook time: 8 HOURS
total time: 8 HOURS, 15 MINUTES

This Perfect Slow Cooker Pot Roast is simmered in the slow cooker to tender perfection! It is a classic no-fuss dinner that is great for busy weeknights or Sunday supper.

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INGREDIENTS

1 (2-3 lb) boneless chuck roast
kosher salt and fresh ground black pepper
6 gold potatoes, cut in half
4 carrots, peeled and cut into 2-inch pieces
1 onion, peeled and cut into 6 wedges
2 cloves garlic, minced
1 teaspoon dried rosemary
2 cups beef stock
1/4 cup red wine
1 bay leaf
2 springs fresh thyme
2 tablespoons cold water (optional)
2 tablespoons cornstarch (optional)

INSTRUCTIONS

1. Heat a skillet over medium-high heat. Liberally season the roast on all sides with salt and pepper. Brown the chuck roast on all sides in olive oil, about 3 minutes per side.
2. Place the potatoes, carrots, and onions in your slow cooker. Top with the minced garlic and rosemary. Pour the beef stock and red wine over the vegetables.
3. Place the seared roast on top of the vegetables. Arrange the fresh thyme and bay leaf around the roast. Cover and cook on low for 8-9 hours or high for 6-7 hours.
4. Remove the bay leaf and thyme stems from the slow cooker. Transfer the roast and vegetables to a serving platter and shred the roast with two forks. Drizzle with some of the juices from the slow cooker. If you prefer a thicker gravy, transfer the juices to a saucepan. Combine the cold water and cornstarch, add to the juices, and simmer for 2-3 minutes until thickened.

NOTES

Before removing your roast from the slow cooker, check for doneness by seeing if it shreds easily. If it does not, it likely needs more time to cook.

This is the slow cooker I use in my kitchen at home.

Author: Becky Tarala

Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure.