Crock Pot Pot Roast Recipe (Easy 10-Minute Prep Classic Slow Cooker Dinner)

If you’re craving a cozy, homemade dinner that practically cooks itself, this Crock Pot Pot Roast is the answer. It’s the kind of comfort meal that fills the house with that slow-simmered Sunday dinner smell—without you standing over the stove.

This version is made for real life: simple prep, pantry-friendly ingredients, and rich, savory flavor that tastes like you worked a lot harder than you did. The roast turns fork-tender, the vegetables cook right alongside it, and you get a flavorful gravy to spoon over everything.

If you’ve ever had pot roast turn out dry, bland, or watery, this post will walk you through the small details that make the biggest difference—so you get a reliable, no-stress dinner every time.

Why You’ll Love This

• Classic comfort food with deep, slow-cooked flavor
• Easy prep with mostly hands-off cooking
• Fork-tender beef with vegetables cooked right in
• Rich, homemade gravy (no canned soup required)
• Family-friendly dinner that’s great for leftovers
• Flexible: use wine or swap with broth

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Crock Pot Pot Roast vs. Oven Pot Roast

Both methods can make a great pot roast, but the slow cooker [paid link] is the winner when you want a truly hands-off dinner.

Crock Pot Pot Roast

• Best for busy days and easy planning
• Steady, low heat helps break down tough cuts into tender beef
• Minimal babysitting and easy cleanup

Oven Pot Roast

• Great when you want more browning and reduction
• Requires more attention and timing
• Often needs a Dutch oven [paid link] and monitoring

Choose the slow cooker [paid link] when you want dependable tenderness and convenience. Choose the oven when you want more control over reduction and browning.

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How to Make Crock Pot Pot Roast

** You can find the full recipe ingredients and instructions on the printable recipe card below.

Pot roast is simple, but the best results come down to a few key moves: seasoning well, building flavor early, cooking low and slow, and finishing with the right gravy texture.

You’ll start by seasoning the roast, then add it to the slow cooker [paid link] with the aromatics and cooking liquid. As it cooks, the beef becomes tender, the vegetables soften, and the drippings turn into a savory base for gravy.

Slow Cooker Method

1. Prep your ingredients according to the recipe card (roast, vegetables, seasonings, and cooking liquid).
2. Build flavor early (if your recipe includes searing, do not skip it—this is a major flavor boost).
3. Add the roast and remaining ingredients to the slow cooker [paid link] in the order directed in the recipe card.
4. Cook on the setting and time listed in the recipe card until the roast is fork-tender.
5. Add vegetables at the time recommended in the recipe card (this helps prevent them from turning mushy).
6. Finish the gravy as directed in the recipe card, then serve warm with plenty of gravy over the beef and vegetables.

Optional Thickening Tip (If Needed)

If your gravy is thinner than you like, you can thicken it at the end with a cornstarch slurry (cornstarch whisked with cold water), then heat until it reaches your preferred consistency. Add it gradually so the gravy doesn’t become overly thick.

If the gravy is too thick, loosen it with a splash of beef broth and whisk [paid link] until smooth.

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What Can Go Wrong (And How to Fix It)

• The roast is tough, not tender; it needs more time. Keep cooking until it becomes fork-tender. Pot roast gets tender when collagen breaks down, not at a specific minute mark.
• Roast is dry: Use a marbled cut (like chuck) and cook LOW and slow. Store leftovers in gravy and reheat gently.
• Gravy is too thin: Thicken at the end with a slurry and simmer until it coats a spoon.
• Flavor feels flat: Don’t skip the seasoning steps, aromatics, or browning step (if included). Salt matters here—season in layers.
• Vegetables are mushy: Add them later in the cook time (as directed) or cut them larger so they hold their shape.

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Ingredients (And What They Do)

** You can find the full recipe ingredients and instructions on the printable recipe card below.

• Beef roast (commonly chuck): The main protein; becomes tender with low, slow heat
• Cooking liquid (wine and/or broth): Builds depth and creates the base for gravy
• Aromatics (onion/garlic if included): Adds savory backbone
• Carrots and other vegetables: Cook in the drippings and become flavorful side components
• Herbs/seasonings (like thyme/bay leaf if included): Adds classic pot roast flavor
• Thickener (cornstarch if included): Helps create a smooth, spoonable gravy

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Ingredient Substitution Notes

• Wine: If you don’t cook with wine, swap it with beef broth. You’ll still get a flavorful pot roast, just with a slightly simpler flavor profile.
• Vegetables: Stick to hearty vegetables that can handle long cooking. If you swap, choose vegetables with similar cook times.
• Thickener: If you prefer, use another thickener that fits your dietary needs, but add gradually and whisk [paid link] well to prevent lumps.

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Recipe Tips for the Best Pot Roast

• Choose a well-marbled roast for the most tender results.
• Cook on LOW whenever possible for the best texture.
• Don’t rush tenderness—if it’s not fork-tender, it needs more time.
• Cut vegetables into larger chunks, so they hold their shape.
• Taste the gravy at the end and adjust the seasoning if needed.
• Store and reheat leftovers in the gravy to keep the meat moist.

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What to Serve With Pot Roast

If you’re wondering what to serve with pot roast, these are classic, easy pairings:

• Mashed potatoes (best for soaking up gravy)
• Rice or egg noodles
• Green beans, peas, or a simple side salad
• Crusty bread or dinner rolls

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Storage and Leftovers

• Refrigerator: Store leftovers in an airtight container with gravy for 3–4 days.
• Reheat: Warm gently on the stovetop over low heat (or microwave in short intervals), adding a splash of broth if needed.
• Freezer: Freeze in gravy for 2–3 months for best texture.

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Time-Saving Swaps

• Use pre-cut carrots and onions to reduce prep time.
• Measure spices ahead of time and store in a small container for a faster start.
• Make it the night before and reheat the next day for an even easier dinner.

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Leftover Uses

• Pot roast sandwiches with warm gravy
• Shredded pot roast tacos or burrito bowls
• Pot roast hash with potatoes and onions
• Shepherd’s pie topping (use the beef and gravy as the base)
• Freeze portions for quick lunches

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People Also Ask (FAQs)

Can I make this pot roast ahead?

Yes — this pot roast is a great make-ahead meal. Cook it completely, then let everything cool. Store the meat and vegetables with the cooking liquid/gravy in an airtight container in the refrigerator for 3–4 days. For the best texture, reheat gently on the stovetop over low heat (or in a slow cooker [paid link] on LOW) until warmed through. If the gravy thickens too much after chilling, stir in a splash of beef broth while reheating.

Can I freeze slow cooker pot roast?

Yes. Let the pot roast cool completely, then freeze the meat with some of the cooking liquid/gravy in a freezer-safe container for 2–3 months. Thaw overnight in the refrigerator before reheating. For best results, freeze the meat with gravy (it helps protect the texture). If you want the best veggie texture, consider freezing the vegetables separately, since they can soften more after thawing.

How do I keep roast from getting dry?

To prevent a dry pot roast, start with a well-marbled cut (like chuck), cook low and slow, and make sure there’s enough liquid in the slow cooker [paid link] to keep a moist cooking environment. Avoid cooking on HIGH for too long—LOW for a longer time usually gives the most tender results. Also, don’t slice the roast immediately; let it rest a few minutes. For leftovers, store and reheat the meat in the gravy so it stays moist.

What cut of beef works best?

Chuck roast is the best choice for slow cooker [paid link] pot roast because it has enough fat and connective tissue to become tender and flavorful during long cooking. Other good options include brisket or bottom round/rump roast, but leaner cuts (like round) can turn out drier unless cooked carefully and served with plenty of gravy.

Final Thoughts

This Crock Pot Pot Roast is one of those dependable, back-pocket dinners you can come back to again and again. It uses simple ingredients, cooks low and slow for maximum flavor, and delivers tender beef with a rich, comforting gravy every time.

Whether you’re making it for a cozy family dinner, prepping meals ahead for a busy week, or stocking the freezer with something homemade and hearty, this recipe is built to work. Save it, customize it to your taste, and don’t be surprised when it becomes a regular on your dinner rotation.

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Crock Pot Pot Roast

Ronda Eagle | Kitchen Dreaming

This Scratch-Made Crock Pot Pot Roast is Dairy-Free, and Gluten-Free and contains No condensed soup mixes making it Low Sodium. This flavorful meal takes just 10 ingredients! You will love this delicious no-fuss method of cooking Pot Roast in your crock pot!

5 from 4 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 8 hours hrs

Course Dinner

Cuisine American

Servings 13 servings

Calories 372 kcal

Ingredients

  

1x2x3x

• 5 lb Chuck Roast [See Note 1]
• 1 tablespoon cooking oil like olive oil or canola
• 1 tsp Salt & Pepper each, more or less to taste
• 1 cup Red Wine [See Notes 2 & 3]
• 2 large whole sweet onions cut into 1-inch pieces or 1 bag of whole pearl onions
• 2 tbsp Garlic minced
• 8 oz White Button Mushrooms halved or sliced
• 1 lb Carrots whole, cut into 2-inch pieces
• 1 cup Beef broth low sodium

Fresh Herb (Bouquet Garni):

• 5 sprigs Fresh thyme
• 5 sprigs Fresh parsley
• 2 Bay leaves

Optional Gravy Thickener:

• 3 tbsp cornstarch [See Note 4]
• 6 tbsp cold water

Optional Serving Garnishes:

• fresh chopped parsley

Instructions

 

• Prepare the Roast. Season the chuck roast with salt and pepper. If you are watching your sodium, omit the salt or go light-handed. Heat a large skillet over medium-high heat. Then add 1 tablespoon of olive oil.

  Place the meat in the pan and sear it for about a minute on all sides. Remove the roast from the skillet and place into the bottom of the slow cooker [paid link]. This step gives the meat a great color and depth of flavor later on so be sure not to skip it!

  With the burner still on high, add the onions and garlic along with the red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk [paid link] to get all of that wonderful flavor up! When the bottom of the pan is de-glazed, add the juices to the crock pot.

  Add the cornstarch into the cold water and stir into a lump-free slurry. Add the cornstarch mixture along the edges of the crock pot along with 1 cup beef broth. The liquid should be about halfway up the sides of the chuck roast.

  Place the bouqute garni of fresh herbs on top of the roast.

  Cover and cook on LOW for 4 hours.
• Add the Vegetables. After 4 hours have passed, add the carrots and mushrooms. Cover and continue cooking on low for another 4 hours.
• Check the Temperature: Check the internal temperature of the pot roast to make sure it has reached its final cooking temperature by inserting the thermometer into the thickest part of the roast. [See Note 5]

  The final internal temperature, according to the USDA, for a medium-rare pot roast should be around 145 degrees F after 15 minutes of resting time. The final internal temperature for a medium-done pot roast should be around 160 degrees after 15 minutes resting time.

  Remove bay leaves, parsley, and thyme sprigs. Move the roast and vegetables to a large serving platter to rest for 15 minutes. While the meat rests, prepare the gravy.
• Other Notes: If the gravy is still too thin, repeat thickening with an additional amount of cornstarch slurry. If the gravy becomes too thick, thin with some additional beef broth or water.

  Taste and adjust salt and pepper, if necessary.
• Serve. Coarsely shred the meat and serve on top of mashed potatoes. Top with pan gravy.

Notes

1. Choose a roast well-marbled with fat. This roast will be the most tender and juicy as the roast slowly cooks breaking down the connective tissue.
2. Red wine may be substituted with unsalted beef cooking stock.
3. Chose a red wine you would drink like Cabernet Sauvignon, Merlot, Pinot Noir or Zinfandel.
4. For gluten-free, use cornstarch or other gluten-free thickening agents. Otherwise, if you prefer to use all-purpose flour for a non-gluten-free recipe, that will be perfectly acceptable with this recipe as well.
5. Cooking time will depend on the actual weight of your chuck roast, the marbling in the meat, and if you are cooking fresh, thawed, or a frozen roast. See FAQ’s.
6. Nutritional notes: Sodium shown in the nutrition label is calculated with 1 tsp of salt. Adding extra salt will increase this value. Pot Roast FAQ:
   How much is a portion of Beef Pot Roast? When serving up pot roast, we calculate 6 -8 ounces of meat per person served with the accompanying vegetables and mashed potatoes for a typical boneless chuck roast.
    
   Why is my pot roast tough? Cooking at a higher temperature for a shorter time will result in tough meat. Chuck roast is a generally a tough cut of meat that is best after a slow braising in the slow cooker for 8 or more hours.
    
   Is a Chuck Roast the same as a Pot Roast? Yes, a chuck roast is a pot roast. There are other cuts of meat that people use for pot roasts.  If you want the BEST pot roast, choose a chuck roast of a decent size and then follow this recipe exactly.
    
   What is the best way to thaw a whole chuck roast? Chose one of the below methods for defrosting meat.
   
   • A whole chuck roast will take up to 24 hours to thaw in the refrigerator.
   • You may opt for the cold water bath method of thawing, this will take 6+ hours.
   How should I store leftovers? Store leftovers in an airtight container or zip top bag in the refrigerator for up to 3 days.
    
   How do I reheat leftovers? Reheat leftovers in a sauce pot over medium-low heat. You may need to add a little water to loosen up the gravy. You may also choose to reheat on 50% power at 1 minute intervals stirring in between additions of time.
    
   Can I freeze leftovers? Yes, you can freeze this dish. Place cooled roast in a freezer safe container or zip top bag and freeze for up to 3 months. Thaw in the refrigerator overnight.

Nutrition

Serving: 1servingCalories: 372kcalCarbohydrates: 8gProtein: 34gFat: 21gSaturated Fat: 9gCholesterol: 120mgSodium: 341mgPotassium: 727mgFiber: 1gSugar: 2gVitamin A: 4725IUVitamin C: 3.3mgCalcium: 47mgIron: 3.9mg

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