Slow Cooker Classic Pot Roast
Chuck roast with potatoes, carrots, and onions slow cooked for 8 hours until fork-tender and falling apart.
- Cook temp
- 190°F
- 88°C · preheat
- Total time
- 505 min
- 15 prep · 480 cook · 10 rest
- Pull at
- 205°F
- USDA safe minimum
- Rest
- 10 min
- Before slicing
How to Make Slow Cooker Pot Roast | Allrecipes · Allrecipes
Nicole McLaughlin shows how to sear chuck roast on all sides before layering over potatoes and carrots in a slow cooker.
- Target //Cook at Low (190°F / 88°C) for 8 hrs 25 mins.
- Doneness //Pull when internal temperature reaches 205°F (USDA safe minimum). Rest 10 mins before slicing.
- Golden Rule //This is the ultimate set-it-and-forget-it Sunday dinner. Fifteen minutes of morning prep and 8 hours later you walk into a house that smells like a steakhouse. Pure dad magic.
- Family Tweak //Shred the beef and serve with the soft potatoes and carrots. The mild, savory flavor is a natural kid pleaser. Add a side of ketchup for dipping if needed.
Ingredients
- 3 lbsChuck Roast, boneless
- 1 1/2 lbsPotatoes, quartered, Yukon Gold or red
- 1 lbCarrots, cut into 2-inch chunks
- 1 largeYellow Onion, quartered
- 4 clovesGarlic, smashed
- 1 1/2 cupsBeef Broth
- 2 tbspWorcestershire Sauce
- 1 tbspTomato Paste
- 3 sprigsFresh Thyme
- 1 sprigFresh Rosemary
- 1 tspKosher Salt
- 1/2 tspBlack Pepper
- 2 tbspOlive Oil
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Get to the point
- 1
Season a 3 lb chuck roast with salt and pepper. Sear all sides in a hot skillet until deeply browned.
- 2
Place 1.5 lbs quartered potatoes, 1 lb carrot chunks, and quartered onion in the slow cooker.
- 3
Set seared roast on top of vegetables. Pour in 1.5 cups beef broth, Worcestershire sauce, and tomato paste.
- 4
Cook on LOW for 8 hours until fork-tender. Shred or slice and serve with vegetables and pot liquor.
Step by step
Tap a step to cross it offSear the Roast
Pat a 3 lb chuck roast dry and season generously with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the roast on all sides, about 3-4 minutes per side, until a deep brown crust forms. This step takes about 12 minutes total.
WhyNever skip the sear. Browning the roast before it goes in the slow cooker adds layers of flavor that low-and-slow cooking alone cannot create.
Layer the Slow Cooker
Place 1.5 lbs quartered potatoes, 1 lb carrots cut into 2-inch chunks, 1 quartered onion, and 4 smashed garlic cloves in the bottom of a 6-quart slow cooker. Set the seared roast on top of the vegetables.
WhyAlways place vegetables on the bottom where they are closest to the heat source. The roast on top bastes them as it cooks.
Add Liquid and Cook
Whisk together 1.5 cups beef broth, 2 tbsp Worcestershire sauce, 1 tbsp tomato paste, and fresh thyme and rosemary sprigs. Pour over the roast. Cover and cook on LOW for 8 hours until the roast is fork-tender and shreds easily.
WhyDo not add too much liquid. The roast and vegetables release their own juices during cooking. You want a concentrated braise, not a soup.
Rest and Serve
Remove the roast to a cutting board and let rest 10 minutes. Slice against the grain or shred with two forks. Arrange meat and vegetables on a platter and spoon the pot liquor over everything.
WhySave the pot liquor. It is liquid gold for gravy. Strain, skim the fat, and thicken with a cornstarch slurry if desired.
- Dad pro tip
- This is the ultimate set-it-and-forget-it Sunday dinner. Fifteen minutes of morning prep and 8 hours later you walk into a house that smells like a steakhouse. Pure dad magic.
- Kid & toddler adjustment
- Shred the beef and serve with the soft potatoes and carrots. The mild, savory flavor is a natural kid pleaser. Add a side of ketchup for dipping if needed.
- Serve with
- Crusty dinner rolls · Steamed green beans · Simple garden salad
- Reheating
- Reheat sliced roast and vegetables in the pot liquor on the stovetop over medium-low heat until warmed through. The leftovers make incredible sandwiches.
- Calories
- 420
- Protein
- 40 g
- Carbs
- 26 g
- Fat
- 18 g
Nutrition source: USDA FoodData Central #174037. Cook-time basis: Tested in 6-qt slow cooker on LOW setting with boneless chuck roast. USDA FSIS 145°F minimum, 200-210°F for fork-tender braise.
Frequently Asked Questions
How do you reheat leftover slow cooker classic pot roast without ruining the texture?
Reheat sliced roast and vegetables in the pot liquor on the stovetop over medium-low heat until warmed through. The leftovers make incredible sandwiches.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 205°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 10 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Shred the beef and serve with the soft potatoes and carrots. The mild, savory flavor is a natural kid pleaser. Add a side of ketchup for dipping if needed.
What are the best side dishes to serve with this?
Recommended sides include Crusty dinner rolls, Steamed green beans, Simple garden salad.