This hearty Slow Cooker Pot Roast is made with a beef chuck roast, red wine, beef broth, savory carrots, and aromatic fresh thyme. This recipe creates a rich, tender, and deeply satisfying main course that is perfect for a Sunday dinner. It is the ultimate comforting cold-weather meal that yields enough for 8 to 10 servings.

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Slow Cooker Pot Roast Ingredients

• One 4-pound beef chuck roast
• Kosher salt and freshly ground black pepper
• 31​ cup all-purpose flour, plus more for coating
• 3 tablespoons olive oil
• 4 medium carrots, cut into 2-inch pieces
• 3 stalks celery, peeled and cut into 2-inch pieces
• 1 medium onion, cut into 21​-inch wedges
• 3 cloves garlic, mashed
• 3 tablespoons tomato paste
• 1 cup red wine
• 3 cups low-sodium beef broth
• 3 bay leaves
• 2 sprigs fresh thyme
• 21​ teaspoon ground allspice
• 21​ cup loosely packed parsley leaves, chopped

How To Make Slow Cooker Pot Roast

1. Prepare and sear the roast: Sprinkle the beef chuck roast all over with 221​ teaspoons of salt and 121​ teaspoons of pepper. Coat the roast evenly in flour and shake off any flour that is not clinging to the meat. Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the roast to the hot skillet and cook until it is golden brown on all sides, turning as needed, which should take about 8 minutes total.
2. Load the slow cooker: Transfer the seared roast directly to the insert of a 6-quart slow cooker. Add the carrots, celery, onion wedges, and mashed garlic around the roast.
3. Make the gravy base: Add the remaining 1 tablespoon of olive oil to the same skillet and set the heat to medium. Add the tomato paste and stir it until the oil begins to turn a deep, brick-red color, about 1 minute. This step is called blooming the tomato paste and deepens its flavor.
4. Thicken the gravy: Add the 31​ cup of flour and the red wine to the skillet and whisk until the mixture becomes thick. It is okay if there are a few lumps. Add the beef broth, bay leaves, thyme sprigs, 21​ teaspoon of salt, and a few grinds of pepper. Bring the mixture to a simmer, whisking constantly, until the gravy base is smooth and thickens slightly, about 4 minutes.
5. Slow cook the pot roast: Pour the thickened gravy base directly into the slow cooker over the beef and vegetables. Cover with the lid and cook on the low setting for 8 hours. The roast and vegetables should be wonderfully tender when finished.
6. Finish and serve: Remove the roast from the slow cooker and let it rest for a few minutes. Discard the bay leaves and thyme stems. Strain the vegetables from the gravy, reserving the liquid. Toss the cooked vegetables with half of the chopped parsley and season with salt and pepper. Stir the remaining parsley into the reserved gravy and season that with salt and pepper. Slice the beef roast against the grain. Arrange the meat and vegetables on a platter, spooning some of the gravy over them to moisten. Serve the remaining gravy on the side.

Recipe Tips

• Do not skip the sear: Searing the beef chuck roast first creates a flavorful crust (a process called the Maillard reaction) and locks in juices, which is essential for developing a deep flavor in the final gravy.
• Whisk the gravy well: When adding the flour and wine, whisk vigorously to prevent large lumps. Adding the broth slowly while whisking helps create a smooth, thick gravy base that will thin out to the perfect consistency during the long cook time.
• Cut the vegetables large: Since this recipe cooks for 8 hours, the vegetables should be cut into large, sturdy pieces (2-inch chunks). This prevents them from turning into mush while the beef becomes tender.
• Rest the meat: Always let the cooked roast rest for a few minutes before slicing. This allows the juices to redistribute back through the meat, ensuring every slice is juicy and tender.

What To Serve Pot Roast

This classic Slow Cooker Pot Roast is wonderful on its own, but it pairs perfectly with creamy, starchy sides. The best choice is a generous serving of mashed potatoes or mashed parsnips, which are ideal for soaking up the rich, savory gravy. A side of simple egg noodles or polenta also works well. For a contrasting green, serve a quick side of roasted Brussels sprouts or simple steamed green beans tossed with butter and salt. Do not forget the crusty bread to mop up every last drop of the amazing gravy.

How To Store Pot Roast Leftovers

• Refrigerate: Store the leftover sliced meat, vegetables, and gravy separately in airtight containers in the refrigerator for up to 3 to 4 days. Storing the gravy separately helps prevent the meat and vegetables from becoming too soft.
• Freeze: Pot roast freezes well. Place the sliced meat and the gravy into a freezer-safe container, ensuring the meat is covered with the gravy to prevent it from drying out. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop until simmering. The vegetables can be frozen, but they might be mushier when thawed.

Slow Cooker Pot Roast Nutrition Facts

• Calories: 500 kcal
• Total Fat: 35g
• Saturated Fat: 14g
• Cholesterol: 150mg
• Sodium: 700mg
• Total Carbohydrate: 25g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 50g

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Frequently Asked Questions

• Why do I use red wine in the gravy? The red wine adds a layer of acidity and complexity to the savory gravy. During the cooking process, the alcohol evaporates, leaving behind a deep, rich flavor that works wonderfully with beef and broth. If you prefer not to use wine, you can substitute it with an equal amount of additional low-sodium beef broth.
• What is the best way to slice the pot roast? The best way is to always slice the meat against the grain. The “grain” is the direction the muscle fibers run. Cutting perpendicular to the grain shortens these fibers, making the beef much more tender and easy to chew. Look closely at the cooked meat to identify the direction of the lines.
• Can I use potatoes in this recipe? Yes, you can easily add potatoes. Use about 2 pounds of Yukon Gold or small red potatoes, cut into quarters. Add them to the slow cooker at the beginning along with the carrots and celery. They will be perfectly tender after 8 hours of cooking.

Try More Recipes:

• Slow-Cooker Beef Curry Recipe
• Slow-Cooker Beef and Barley Recipe
• Slow-Cooker Beef and Bok Choy Recipe