Tender, fall-apart beef roast slow-cooked with buttery baby potatoes and sweet carrots in a savory herb-infused broth—this hearty, comforting meal is a classic favorite perfect for family dinners or cozy Sundays.

Why You’ll Love This Recipe

This Slow Cooker Pot Roast is a timeless comfort food that delivers maximum flavor with minimal effort. The slow-cooking process transforms a humble chuck roast into a melt-in-your-mouth centerpiece, while the vegetables soak up the rich, savory juices. It’s the perfect make-ahead dinner for busy weekdays or leisurely weekends, requiring only one pot and delivering full, satisfying results. The hands-off cooking also means more time to relax while your kitchen fills with the irresistible aroma of home-cooked goodness.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3–4 lb chuck roast
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cloves garlic, minced
• 1 lb baby potatoes, whole
• 4 large carrots, sliced into thick coins
• 2 tablespoons fresh parsley, chopped (for garnish)

directions

1. Season the chuck roast generously with salt and black pepper on all sides.
2. In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side.
3. Transfer the seared roast to the bowl of a slow cooker.
4. In a small bowl, combine beef broth, Worcestershire sauce, tomato paste, garlic, thyme, and rosemary. Stir until blended.
5. Pour the broth mixture over the roast in the slow cooker.
6. Arrange the baby potatoes and carrot slices around the meat.
7. Cover and cook on low for 8–9 hours or high for 5–6 hours, until the beef is tender and easily shreds.
8. Remove the roast and vegetables from the slow cooker. Shred the beef and serve with the vegetables.
9. Spoon a bit of the cooking broth over the top and garnish with fresh chopped parsley.

Servings and timing

Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 8–9 hours on low or 5–6 hours on high
Total Time: Approximately 8.5–9.25 hours
Calories per Serving: Approximately 450 kcal

Variations

• Add Onion: Sliced yellow onions can be added for extra depth of flavor.
• Root Veggies: Swap or add parsnips, rutabaga, or turnips for a twist on the classic.
• Wine Addition: Replace 1/4 cup of the beef broth with dry red wine for a richer, more complex sauce.
• Herb Swap: Use Italian seasoning or fresh herbs like oregano and thyme for variation.
• Gluten-Free: Ensure all sauces and broth are gluten-free labeled for dietary needs.

storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Pot roast freezes well. Cool completely, then freeze in airtight containers or freezer bags for up to 3 months.
• Reheating: Reheat gently in a covered pot over medium heat or in the microwave, adding a splash of broth if needed to keep the meat moist. Thaw frozen portions overnight in the fridge before reheating.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can also use brisket or bottom round, though chuck roast is preferred for its marbling and tenderness after slow cooking.

Do I need to sear the meat first?

Searing enhances flavor and texture but is not strictly necessary. You can skip it for a quicker prep, though it is recommended.

Can I cook this recipe overnight?

Yes, cooking it on low overnight is ideal. Just set your slow cooker before bed, and it will be ready by morning.

What if my roast is still tough after cooking?

If the meat is not tender, it likely needs more time. Continue cooking on low and check again after 30–60 minutes.

Can I add gravy to this recipe?

Yes, after removing the meat and vegetables, you can whisk in a cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons cold water) into the broth and cook on high for 10–15 minutes to thicken into a gravy.

Can I make this in the oven instead?

Yes, cook covered in a Dutch oven at 300°F (150°C) for 3–4 hours or until the meat is tender.

Is it okay to cut the potatoes or leave them whole?

Leaving baby potatoes whole helps them hold their shape. If using larger potatoes, cut into chunks.

Can I prepare everything the night before?

Absolutely. Assemble all ingredients in the slow cooker insert and refrigerate overnight. In the morning, set it to cook.

Can I use dried herbs instead of fresh?

Yes, this recipe calls for dried thyme and rosemary, which work well during long cooking times. You can substitute with fresh if preferred.

What side dishes go well with pot roast?

Pot roast pairs well with crusty bread, green beans, side salads, or steamed green vegetables like broccoli or asparagus.

Conclusion

Slow Cooker Pot Roast with Baby Potatoes & Carrots is a timeless, family-friendly recipe that delivers delicious results with minimal effort. With fork-tender beef, hearty vegetables, and a rich broth infused with herbs and garlic, it’s the kind of dish that warms both the body and the spirit. Ideal for meal prep, gatherings, or weeknight dinners, this one-pot meal is sure to become a regular on your table.