Crockpot Pot Roast
There’s just something about a slow-cooked pot roast that makes a home feel extra cozy, and this classic recipe is a real keeper! It’s timeless, fuss-free, and one of those family dinners that you’ll keep coming back to again and again. I’ve made this for everything from a casual lazy Sunday meal to a dinner party centerpiece, and I can guarantee you that everyone will be asking for the recipe!
It starts with a good sear on the chuck roast (that’s where the magic begins), then everything — the potatoes, carrots, onions, and garlic — goes straight into the crockpot. A mix of beef broth, red wine, and seasonings turns into a silky, flavorful gravy as it cooks, for the coziest meal you’ll eat all week.
Once cooked, the roast is fall-apart tender, the veggies are buttery soft, and dinner practically serves itself.
If you like the sound of this recipe, I’ve got a few more classics that I think you’ll love! Check out my crockpot chicken pot roast, crockpot beef bourguignon, crockpot turkey stew, crockpot pulled ham, and crockpot cowboy soup!
Ingredients
If you want to quickly grab the printable recipe card and run, you’ll find it at the bottom of this post! In the coming sections, I’m going into more detail about the ingredients selected, the process, and extra tips like variations, substitutions, and serving ideas.
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Chuck roast – The star of the show. This cut becomes melt-in-your-mouth tender after slow cooking all day.
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Garlic powder, onion powder & smoked paprika – A simple seasoning trio that adds warmth, depth, and that cozy, savory flavor.
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Salt & black pepper – Essential for balancing all the flavors.
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All-purpose flour – Helps the roast brown beautifully and thickens the sauce as it cooks.
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Olive oil – Used for searing the roast before it goes into the crockpot for extra flavor.
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Yellow baby potatoes – They hold their shape well and soak up all that rich, beefy sauce.
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Baby carrots – Add sweetness and color to the roast while cooking.
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Onion & garlic – The aromatic base that brings everything together.
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Beef broth – Forms the rich, savory foundation of the gravy.
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Red wine – Adds depth and that signature pot roast richness (you can substitute if you prefer alcohol-free).
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Cornstarch – Thickens the sauce just enough to make it silky and hearty.
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Tomato paste – Boosts the savory umami flavor and gives the sauce a beautiful color.
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Worcestershire sauce – Adds a touch of tang and complexity.
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Dried thyme & parsley – Classic herbs that bring freshness and balance to the slow-cooked flavors.
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Bay leaf – A must for that subtle earthy note that ties everything together.
How To Make Crockpot Pot Roast
- Pat the roast dry with paper towels, then season it generously with garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the flour all over to help it brown and thicken the sauce later.
- Heat a bit of oil in a large skillet over medium-high heat and sear the roast for about 4–6 minutes per side, until it’s beautifully browned. (This step adds so much flavor — don’t skip it!) Transfer the roast to your crockpot.
- Surround the roast with baby potatoes, carrots, onions, and garlic for that classic, hearty pot roast combo.
- In a bowl, whisk together the beef broth, red wine, cornstarch, tomato paste, Worcestershire sauce, thyme, and parsley. Pour the mixture all over the roast, then tuck in a bay leaf on top.
- Cover and cook on low for 8–10 hours, until the roast is fall-apart tender and the vegetables are perfectly soft.
Storage & Reheating
Refrigerate any leftovers in a sealed container for 3–4 days. To reheat, warm it gently on the stovetop over medium heat for about 10–12 minutes, just until heated through.
If the sauce thickens up a little too much in the fridge, you can add a splash of beef broth or water while reheating to loosen it back up.
Recipe Notes
Searing the roast before adding it to the crockpot makes a big difference. It locks in flavor and gives the sauce that deep, rich color. It’s really worth the little extra time!
Be sure to layer the vegetables around the roast so they cook evenly and soak up all those savory juices. For an even thicker gravy, remove the lid during the last 30 minutes of cooking to let some steam escape, or whisk in a little extra cornstarch slurry near the end if you like.
If your roast is larger than your slow cooker can handle, you can cut it in half before searing. And don’t forget to remove the bay leaf before serving, as it’s done its job by then!
Substitutions & Variations
You can easily switch things up depending on what you have on hand. This recipe works beautifully with other cuts of beef like brisket, bottom round, stew meat, or even beef ribs. All become melt-in-your-mouth tender after slow cooking.
When it comes to the wine, don’t overthink it! Any inexpensive dry red wine will do. It’s there for depth, not sipping. If you prefer to skip the alcohol, use unsweetened tart cherry juice for a similar richness, or add a splash of red wine vinegar for that little hint of acidity.
Potato-wise, feel free to mix it up. Gold, red, or russet potatoes all work great. Just cut them into halves or quarters depending on size. Or, skip the potatoes in the crockpot altogether and serve the roast over a pile of creamy mashed potatoes instead.
Serving Ideas
This pot roast is perfect with a side of creamy mashed potatoes (if you didn’t cook them in the pot), buttered egg noodles, or even white rice to soak up all that savory sauce. A slice of crusty bread or dinner rolls on the side is always a good idea too. You’ll want something to mop up every last drop!
To round it out, add a simple green side like roasted green beans or a crisp salad for balance. And if you happen to have leftovers, shred the beef and make open-faced sandwiches or sliders — they’re just as good the next day, and they might even be my favorite part of making this recipe!
Crockpot Pot Roast
Ingredients
- 3 lb chuck roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all purpose flour
- 3 tablespoons olive oil
- 2 lbs yellow baby potatoes halved
- 1 lb baby carrots
- 1 onion sliced
- 3 garlic cloves minced
- 3 cups beef broth
- 1 cup dry red wine
- 3 tablespoons cornstarch
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 bay leaf
Instructions
- Pat the roast dry with paper towels, then season it generously with garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the flour all over to help it brown and thicken the sauce later.
- Heat a bit of oil in a large skillet over medium-high heat and sear the roast for about 4–6 minutes per side, until it’s beautifully browned. (This step adds so much flavor — don’t skip it!) Transfer the roast to your crockpot.
- Surround the roast with baby potatoes, carrots, onions, and garlic for that classic, hearty pot roast combo.
- In a bowl, whisk together the beef broth, red wine, cornstarch, tomato paste, Worcestershire sauce, thyme, and parsley. Pour the mixture all over the roast, then tuck in a bay leaf on top.
- Cover and cook on low for 8–10 hours, until the roast is fall-apart tender and the vegetables are perfectly soft.
This one’s a real classic that you absolutely need to have in your repertoire if you’re a crockpot owner! So cozy, so comforting, and it’s sure to be a big hit with the whole family. If you try it, let me know and please do share a few photos with me. It really makes my day to hear about you trying my recipes in your own kitchen!
