Slow Cooker Pot Roast
Pot roast starts with a tough, well-marbled cut. Beef chuck is full of connective tissue, and hours of gentle heat turn it into meat that pulls apart with a fork, while the potatoes, carrots and onion underneath cook in the beefy juices. Searing the roast first is optional but worth the 10 minutes: the browned crust adds flavour to the meat and darkens the gravy, which you make from the cooking liquid at the end.
By Maya Ellison
Published
- Prep Time
- 25 mins
- Cook Time
- 8 hrs
- Rest
- 15 mins
- Total Time
- 8 hrs 40 mins
- Servings
- 6 servings
How do you make Slow Cooker Pot Roast?
Season a 1.4 kg (3 lb) beef chuck roast and sear it for 4-5 minutes per side. Put potatoes, carrots and onion wedges in the slow cooker, set the roast on top and pour over beef stock mixed with tomato paste, garlic and Worcestershire sauce. Cook on LOW for 8-10 hours or HIGH for 5-6 hours, until fork-tender, then thicken the strained liquid with cornstarch for gravy.
- Total time
- 8 hrs 40 mins
- Calories
- 650 per serving
- Protein
- 49 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Gravy
Equipment
Slow cooker (6 litre or larger, oval if possible) · Large heavy skillet · Fine-mesh sieve · Medium saucepan · Whisk
Quick Directions
Season the roast
Pat the roast dry with paper towels.
Sear the roast (optional)
Heat the oil in a large heavy skillet over medium-high heat until it shimmers.
Make the braising liquid
Lower the heat to medium.
Layer the slow cooker
Spread the potatoes, carrots and onion wedges over the bottom of the slow cooker and sprinkle them with a pinch of salt.
Slow cook
Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours.
Rest the roast
Lift the roast onto a platter with tongs and a large spatula, since it will be very tender.
Make the gravy
Pour the liquid left in the slow cooker through a fine-mesh sieve into a saucepan and discard the herbs.
Serve
Break the roast into large chunks or cut it into thick slices.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker pot roast.
Season the roast
Pat the roast dry with paper towels. Mix the salt and pepper and rub it all over the meat, including the sides.
Sear the roast (optional)
Heat the oil in a large heavy skillet over medium-high heat until it shimmers. Brown the roast for 4-5 minutes per side, then hold it with tongs to brown the edges, until it has a deep brown crust all over. Move it to a plate. To skip searing, put the seasoned roast straight into the slow cooker in step 4.
Make the braising liquid
Lower the heat to medium. Add the garlic and tomato paste to the fat left in the pan and stir for 1 minute, until the paste turns a shade darker. Pour in about 250 ml (1 cup) of the stock and scrape up the browned bits from the bottom of the pan, then stir in the rest of the stock and the Worcestershire sauce. If you skipped searing, whisk the tomato paste, garlic, stock and Worcestershire sauce together in a jug instead.
Layer the slow cooker
Spread the potatoes, carrots and onion wedges over the bottom of the slow cooker and sprinkle them with a pinch of salt. Set the roast on top of the vegetables and tuck the thyme, rosemary and bay leaves around it. Pour the braising liquid over the roast. It will not cover the meat, and it does not need to.
Slow cook
Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. Keep the lid on, especially for the first few hours. The roast is done when a fork pushed into the thickest part twists easily and the meat pulls apart into large pieces. If it still resists, it needs more time: cover it again and check every 30-60 minutes.
Rest the roast
Lift the roast onto a platter with tongs and a large spatula, since it will be very tender. Arrange the vegetables around it with a slotted spoon, cover loosely with foil and let it rest while you make the gravy.
Make the gravy
Pour the liquid left in the slow cooker through a fine-mesh sieve into a saucepan and discard the herbs. Let it settle for a few minutes, then spoon the fat off the surface. Bring about 500 ml (2 cups) of the liquid to a simmer over medium heat. Stir the cornstarch into the cold water until smooth, whisk it into the simmering liquid and cook, whisking, for 1-2 minutes, until the gravy thickens and turns glossy. If you have more liquid, add 1 tbsp more cornstarch mixed with water for each extra 250 ml (1 cup). Taste and add salt and pepper if needed.
Serve
Break the roast into large chunks or cut it into thick slices. Spoon some gravy over the meat, scatter with parsley and serve with the potatoes, carrots and the rest of the gravy on the side.
Recipe Tips
- Choose a chuck roast (also sold as blade, shoulder or chuck eye roast) with visible streaks of fat. Lean roasts such as eye of round or sirloin tip turn dry and stringy over a long cook.
- Use waxy or all-purpose potatoes, such as yellow, red or baby potatoes. They hold their shape for 8 hours, while floury potatoes such as russets can fall apart into the liquid.
- Cut the carrots into big 5 cm (2 inch) chunks. Smaller pieces turn mushy by the time the beef is tender.
- Taste the gravy before you add salt. The seasoned roast, stock and Worcestershire sauce have already salted the cooking liquid.
- If you avoid gluten, check the labels on the stock and the Worcestershire sauce. Some brands contain wheat or malt vinegar.
Variations
- Swap 250 ml (1 cup) of the stock for dry red wine. Pour it into the hot pan after the tomato paste and let it bubble for 2 minutes before adding the rest of the stock.
- Add 2 stalks of celery, cut into 5 cm (2 inch) pieces, and 225 g (8 oz) whole cremini mushrooms with the other vegetables.
- Replace half the potatoes with chunks of parsnip or rutabaga.
- Oven method: put the vegetables, seared roast and braising liquid in a Dutch oven, cover tightly and braise at 160°C (325°F) for 3-3 1/2 hours, until fork-tender.
Nutrition (per serving)
| Calories | 650 |
|---|---|
| Protein | 49 g |
| Carbs | 42 g |
| Fat | 32 g |
| Saturated fat | 11 g |
| Fibre | 6 g |
| Sugar | 8 g |
| Sodium | 810 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the beef, vegetables and gravy in airtight containers within 2 hours of cooking and use within 3-4 days.
- Freezer
- Freeze the beef in its gravy for up to 3 months and thaw it overnight in the fridge. Potatoes turn soft and grainy in the freezer, so eat them within the fridge window instead.
- Reheat
- Reheat the beef in its gravy, covered, in a saucepan over medium-low heat or in a 160°C (325°F) oven, until it reaches 74°C (165°F) in the centre. Add a splash of stock or water if the gravy has thickened.
Slow Cooker Pot Roast FAQs
How long does pot roast take in the slow cooker?
A 1.4 kg (3 lb) chuck roast takes 8-10 hours on LOW or 5-6 hours on HIGH. Go by texture rather than the clock: it is ready when a fork twists easily in the thickest part and the meat pulls apart. LOW gives the most tender result.
Do I have to sear the roast first?
No. A seasoned roast put straight into the slow cooker still turns tender. Searing takes about 10 minutes. It browns the outside of the meat and makes the gravy darker and more savoury, so do it when you have the time.
What is the best cut of beef for pot roast?
Chuck roast, also sold as blade, shoulder or chuck eye roast. It is marbled with fat and connective tissue that melt during long, slow cooking and keep the meat moist. Brisket works too but gives firmer slices, while lean cuts such as eye of round tend to dry out.
Why is my pot roast tough?
It usually needs more time. Chuck stays tough until its connective tissue breaks down, which takes hours. If a fork meets resistance, cover the slow cooker and keep cooking, checking every 30-60 minutes. Lean cuts such as round can also turn dry and stringy however long they cook.
Can I put a frozen roast in the slow cooker?
No. A frozen roast warms up too slowly in a slow cooker and can sit at unsafe temperatures for hours. Thaw it in the fridge first, allowing about 24 hours for a 1.4 kg (3 lb) roast.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
