This Slow Cooker Pot Roast with Vegetables is a hearty dinner made with tender chuck roast, carrots, potatoes, onions, and a savory herb-infused cooking liquid. The roast cooks slowly until tender, while the potatoes and carrots are added later so they keep their shape.
Browning the beef before slow cooking adds extra flavor, and the cooking juices make a rich sauce to spoon over the meat and vegetables. It takes a little preparation at the beginning, but most of the cooking happens in the slow cooker.
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Why You’ll Love This Recipe
- Tender chuck roast with a long, slow cooking time
- Potatoes and carrots added near the end for better texture
- Simple ingredients that are easy to find
- A flavorful cooking liquid that can be served as sauce
- Great for a hearty family dinner
Ingredients
- 1 beef chuck roast, 3½ to 4 pounds, tied
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 small carrot, chopped
- 1 small celery rib, chopped
- 2 medium garlic cloves, minced
- 2 teaspoons granulated sugar
- 1 cup low-sodium chicken broth
- 1 cup low-sodium beef broth
- ¼ cup dry red wine
- 1 sprig fresh thyme, or 1 teaspoon dried thyme
- 1½ pounds carrots, cut into 1–2-inch pieces
- 1 to 1½ pounds small red potatoes, halved or quartered if large
How to Make Slow Cooker Pot Roast with Vegetables
1. Season and Sear the Roast
Pat the chuck roast dry and season it on all sides with kosher salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Add the roast and sear it for 8 to 10 minutes, turning as needed to brown all sides.
Transfer the browned roast to the slow cooker.
2. Cook the Aromatics
Add the chopped onion, small carrot, and celery to the same skillet. Cook for 6 to 8 minutes, stirring occasionally.
Add the minced garlic and sugar. Cook for about 30 seconds, until the garlic is fragrant.
Pour in the chicken broth, beef broth, and red wine. Add the thyme and scrape the browned bits from the bottom of the skillet.
Pour the mixture over the roast in the slow cooker.
3. Slow Cook the Beef
Cover the slow cooker and cook on low for 8 to 9 hours.
The roast should become very tender during this time. It should be easy to pull apart when it’s ready.
4. Add the Potatoes and Carrots
During the final 45 minutes of cooking, switch the slow cooker to high.
Add the larger carrot pieces and potatoes. Arrange them in the cooking liquid as much as possible.
Continue cooking for about 30 to 40 minutes, or until the vegetables are tender.
5. Finish the Sauce
Transfer the roast to a cutting board and loosely cover it with foil.
Let the cooking liquid sit for about 5 minutes, then skim excess fat from the surface.
Remove the thyme sprig and taste the sauce. Add more salt or pepper if needed.
Pull the beef into large pieces and arrange it on a serving platter with the potatoes and carrots. Spoon some of the cooking liquid over the top and serve the remaining sauce on the side.
What Is the Best Cut of Beef for Pot Roast?
Chuck roast is a reliable choice for slow cooker pot roast. A boneless chuck roast weighing about 3½ to 4 pounds works well for this recipe.
The long cooking time allows the roast to become very tender. For the best result, cook the beef until it is fork-tender rather than relying only on the clock.
Why Add the Vegetables Later?
Potatoes and carrots don’t need the same amount of cooking time as the beef.
Leaving them in the slow cooker for the full 8 to 9 hours can make them overly soft. Adding them during the final part of cooking gives them enough time to become tender while helping them maintain their shape.
Cut the vegetables into fairly large pieces so they hold up better during cooking.
Can I Use Red Wine?
Yes. The recipe uses ¼ cup of dry red wine in the cooking liquid.
If you don’t want to use wine, replace it with additional beef broth. The cooking liquid will still provide the base for the sauce.
How to Make Thicker Gravy
The cooking liquid can be served as a thin sauce, or you can thicken it into gravy.
For a thicker consistency, transfer some of the cooking liquid to a saucepan and bring it to a simmer. A flour or cornstarch slurry can then be used to thicken it.
Add the thickener gradually and stir until the sauce reaches the consistency you want.
Recipe Tips
Don’t skip the searing step. Brown the roast on all sides before putting it into the slow cooker.
Keep the roast whole while cooking. This helps it retain its shape during the long cooking period.
Cut the vegetables into large pieces. Smaller pieces can become soft more quickly.
Add the main vegetables near the end. The potatoes and larger carrots only need about 30 to 40 minutes on high.
Check the beef for tenderness. If the roast isn’t tender yet, continue cooking until it pulls apart easily.
Let the liquid settle before skimming. About 5 minutes gives the fat time to rise to the surface.
What to Serve with Pot Roast
This pot roast already includes potatoes and carrots, so it can be served as a complete meal.
For the table, you can add crusty bread to soak up the cooking juices. A simple green vegetable or salad can also work well alongside the roast.
Storage and Reheating
Let leftover beef and vegetables cool before transferring them to airtight containers.
Store them in the refrigerator and keep the meat with some of the cooking juices to help prevent it from drying out.
When reheating, warm the beef and vegetables gently with some of the sauce until heated through.
Final Thoughts
A good Slow Cooker Pot Roast with Vegetables comes down to timing. Give the chuck roast several hours to become tender, then add the potatoes and carrots near the end.
Browning the beef first adds another layer of flavor, while the broth, wine, garlic, onion, and thyme create a savory cooking liquid.
Serve the tender beef with the vegetables and plenty of sauce for a comforting dinner that’s well suited to a slow cooker.
FAQs
How long does pot roast take in a slow cooker?
This recipe cooks the chuck roast on low for 8 to 9 hours. The potatoes and carrots are added during the final 45 minutes and cook for about 30 to 40 minutes.
What cut of beef is best for slow cooker pot roast?
Chuck roast is a good choice for slow cooker pot roast. Use a 3½- to 4-pound boneless chuck roast for this recipe.
Should I sear the roast before slow cooking?
Yes. Sear the roast on all sides for about 8 to 10 minutes before transferring it to the slow cooker.
When should I add the potatoes and carrots?
Add the potatoes and larger carrot pieces during the final 45 minutes of cooking. Cook them on high for about 30 to 40 minutes, until tender.
How do I make pot roast gravy thicker?
You can thicken the cooking liquid with flour or cornstarch. Add the thickener gradually while the sauce simmers until it reaches your preferred consistency.
Slow Cooker Pot Roast with Vegetables
Cuisine: AmericanDifficulty: Easy8
servings20
minutes8
hours450
kcal9
hours25
minutesTender chuck roast slow-cooked with carrots, potatoes, and onions in a rich herb-infused broth — a comforting, hands-off family dinner with a savory sauce.
Ingredients
Beef chuck roast (3½–4 lbs, tied
Kosher salt
Black pepper
Vegetable oil
Onion
Carrot (small, for cooking liquid)
Celery rib
Garlic
Granulated sugar
Chicken broth
Beef broth
Dry red wine
Fresh or dried thyme
Carrots (larger pieces, added later) + Small red potatoes
Directions
- Pat the chuck roast dry, season with salt and pepper. Sear in hot oil for 8-10 minutes, turning to brown all sides. Transfer to the slow cooker.
- In the same skillet, cook onion, small carrot, and celery for 6-8 minutes. Add garlic and sugar, cook 30 seconds. Pour in chicken broth, beef broth, red wine, and thyme, scraping up browned bits. Pour over the roast.
- Cover and cook on low for 8-9 hours until the beef is very tender.
- During the final 45 minutes, switch to high. Add the larger carrot pieces and potatoes, and cook 30-40 minutes until tender.
- Rest the beef under foil 5 minutes, skim fat from the sauce, remove thyme. Pull the beef into large pieces, serve with vegetables and sauce.
