If you’ve been searching for the kind of Crockpot Pot Roast that turns out irresistibly tender, deeply flavorful, and downright comforting, this is it. The slow cooker works its magic, transforming a simple chuck roast into a juicy, fall-apart meal with a rich, velvety gravy.
It’s the perfect no-fuss dinner for busy days – just toss everything in, let it simmer low and slow, and get ready for a meal your whole family will devour!
Why this is the best recipe
I have to admit – I’m extremely picky when it comes to comfort food classics like pot roast. I rarely meet a slow cooker roast I actually like, and I think it’s because we tend to rely on shortcuts a lot with crockpot meals. I’ve tested and tweaked this recipe over the years, and I can confidently say this is the one that finally made me fall in love with pot roast.
If you’re looking for a “dump everything in and walk away” kind of meal, I have to warn you – this isn’t it. But hear me out: a truly great pot roast needs a little extra love. A good sear, the right seasonings, and a rich, flavorful braising liquid make all the difference. And the payoff? A pot roast so good, you’ll actually want to make it again.
Here’s what makes this recipe amazing:
- Rich, deep flavor: A quick sear on the roast and a flavorful onion-garlic-wine base create layers of flavor you just can’t get from a “shortcut” pot roast. Trust me, it’s worth the extra five minutes.
- Melt-in-your-mouth texture: Slow cooking at the right temperature (and for the right amount of time!) makes for the juiciest, most tender pot roast ever—no dry, stringy beef here.
- The most incredible gravy: The cooking liquid thickens into a rich, velvety sauce that you’ll want to drizzle over everything. Mashed potatoes, bread, straight from the spoon – I won’t judge!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Beef: I use a boneless chuck roast, but if you can find a bone-in chuck roast, grab it! Bone-in cuts add extra flavor and create a richer, more velvety gravy.
- Worcestershire sauce: I always have a bottle in my fridge because it adds a deep, rich flavor to slow-cooked dishes. If you don’t have it, soy sauce works in a pinch. But if you love comfort food, I highly recommend picking up a bottle!
- Red wine: A dry red wine gives the sauce incredible depth. I used a Merlot here, but Cabernet Sauvignon or Pinot Noir would also be great choices. Use a wine you’d actually enjoy drinking – because if it tastes bad in a glass, it won’t do your pot roast any favors.
- Italian seasoning: No, this won’t make your pot roast taste like pasta sauce! It’s just an easy way to add a blend of herbs that complement the beef. If you don’t have it, mix up your own with dried parsley, rosemary, thyme, and a little oregano (go easy on the oregano – it can take things in a more Mediterranean direction if overdone).
- Tomato paste: This adds richness and depth to the gravy, but don’t worry – it won’t make the pot roast taste like tomatoes. If you don’t have any, you can skip it, though your gravy will be slightly less intense in flavor.
- Beef broth: I highly recommend sticking with beef broth here. Chicken or vegetable broth just won’t give you the same deep, beefy flavor.
- Cornstarch: This is my go-to for thickening the gravy because it’s quick and foolproof. Never add cornstarch straight to hot liquid in dry form, always stir it into some cool water first! Else, you will end up with lumps.
How to make the best pot roast in the slow cooker
Let’s make the most amazing Crockpot Pot Roast together! Grab your ingredients, plug in your slow cooker, and let’s get started. This isn’t a dump-it-and-forget-it kind of recipe, but I promise – the little extra effort pays off in the most delicious way.
Step 1: Sear the roast
First things first: Pat your 3 lb chuck roast dry with paper towels. This might seem like an unnecessary step, but trust me – if the meat is too wet, it won’t brown properly, and that sear is *key* to deep, rich flavor.
Once it’s dry, season it all over with 2 teaspoons salt and cracked black pepper to taste.
Now, heat 2 tablespoons oil in a large skillet over medium-high heat. When the oil is shimmering (but not smoking!), carefully add the roast. Let it cook undisturbed for about 3-4 minutes per side, until it develops a deep, golden-brown crust.
This step is where all that rich, caramelized flavor comes from – so don’t rush it! Once all sides are well seared, transfer the roast to your slow cooker. Pour about ¼ cup of the beef broth into the crockpot to prevent any scorching while the roast slow cooks.
Step 2: Make the flavor base
Using the same skillet (because why waste all that good flavor?), turn the heat down to medium and add your sliced yellow onion. Cook for about 4-5 minutes, stirring occasionally, until it softens and starts to turn golden.
Then, stir in 2 cloves minced garlic, 1 tablespoon tomato paste, and 1 teaspoon Italian seasoning. Let it cook for another 30 seconds until fragrant. This step builds a deep, savory base for the roast.
Now, pour in ¾ cup red wine (or beef broth if skipping the wine) and use a wooden spoon to scrape up all the browned bits from the bottom of the pan.
Let the wine simmer for 2-3 minutes until it slightly reduces and thickens. This process, called deglazing, makes sure all that incredible flavor makes it into your slow cooker.
Step 3: Assemble in the crockpot
Pour the onion mixture over the roast in the slow cooker, making sure it coats the top nicely.
Then, whisk together 1 tablespoon Worcestershire sauce and the remaining 1¾ cups beef broth and pour it around the meat. Nestle in 2 sprigs fresh rosemary and 4 sprigs fresh thyme for extra aromatic goodness.
Step 4: Cook and add vegetables
Cover the slow cooker and cook the roast on LOW for 3-4 hours. Then, open the lid and add your prepared 1 lb carrots, 4 sticks celery, and 1.5 lbs Yukon Gold potatoes around the roast.
Close the lid again and cook for another 3-4 hours on LOW until the meat and vegetables are perfectly tender.
Step 5: Make the gravy
Remove the roast and vegetables from the crockpot and keep them warm. Discard the rosemary and thyme sprigs. In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water to create a slurry. Stir it into the cooking liquid and cook on HIGH for 10-15 minutes (or simmer in a pot on the stove) until thickened into a rich, luscious gravy.
Serve the gravy over the pulled apart meat and vegetables!
Recipe tips
- Don’t skip the sear! I know it’s tempting to throw everything straight into the crockpot, but browning the roast first adds a deep, rich flavor you just can’t get any other way. Take the extra few minutes—it’s worth it!
- Use the right cut of beef. A chuck roast is ideal because it has the perfect balance of marbling and connective tissue, which breaks down beautifully during slow cooking. If you use a leaner cut, you’ll end up with dry, tough meat.
- Layer your flavors. This recipe isn’t about shortcuts – each step builds flavor. Sautéing the onions, garlic, and tomato paste before adding them to the crockpot makes a huge difference in the final taste. Make sure you allow the wine to simmer for a few minutes to reduce it and to cook away at least part of the alcohol. You want the concentrated flavor in the gravy, not just the actual wine.
- Add the vegetables later. If you put the potatoes, carrots, and celery in right from the start, they’ll turn to mush. Adding them halfway through ensures they cook until perfectly tender without falling apart. If you don’t have the time available to add the vegetables at the halfway point, you could try adding them after waiting for just 2 hours. If that’s not an option either, you can add them from the beginning, but you’ll have to live with very cooked vegetables. OR prepare them on the stove or in the oven right before serving.
- Let the roast rest before shredding. Once it’s done cooking, let it sit for about 10 minutes before pulling it apart. This helps the meat retain its juices and keeps it extra tender.
- Thicken the gravy separately. If you just stir cornstarch into the crockpot, it won’t thicken properly. Either let it cook uncovered for 10-15 minutes after adding the slurry, or transfer the liquid to a saucepan and simmer it on the stove for a faster, smoother gravy.
- Don’t rush it. Cooking on low for the full 6-8 hours will give you the best texture. High heat might cook the roast faster, but it won’t be nearly as melt-in-your-mouth tender. The cooking time depends a lot on how hot your slow cooker runs, and the exact size of your roast. I have a very new crock and it runs hot, so my roast is always done after 6 hours. If your slow cooker is quite old (they tend to run less hot), you may need to increase the cooking time by 1-2 hours.
- Taste and adjust before serving. Once everything is done, give the gravy a taste and add a little extra salt, pepper, or even a splash of Worcestershire sauce if needed. Slow cooking can sometimes mellow flavors, so a final adjustment makes sure everything is just right!
- You can also make a delicious pot roast in your instant pot!
Helpful recipe hints
Recipe variations
- Garlic Butter Pot Roast – Instead of using oil to sear the roast, I sometimes use a mix of butter and minced garlic for an even richer, more indulgent flavor. The garlic caramelizes beautifully, and the butter adds an extra layer of deliciousness to the gravy.
- Balsamic Pot Roast – A splash of balsamic vinegar in place of the Worcestershire sauce adds a subtle tang and depth to the broth. It gives the pot roast a slightly sweeter, more complex flavor that we absolutely love.
- Beer-Braised Pot Roast – Instead of red wine, I sometimes use a dark beer like stout or porter. It gives the broth a deeper, malty richness, and the end result is an ultra-cozy, stick-to-your-ribs meal.
Storage tips
Make-Ahead Option – If you want to get a head start, you can sear the roast and sauté the onions the night before. Store everything (including the broth mixture) in the fridge overnight, then just dump it all into the crockpot in the morning and let it cook.
Storing Leftovers – Leftover pot roast keeps great! Store the meat, vegetables, and gravy in an airtight container in the fridge for up to 3 days. The flavors actually get even better the next day, making this a great meal for leftovers.
Freezing Instructions – Pot roast freezes really well! Let everything cool completely, then store the shredded meat and gravy in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. I don’t recommend freezing the carrots and potatoes, as they can get a little mushy, but the meat and gravy freeze like a dream.
Serving ideas
I’ll be honest: We usually just mash the potatoes and serve the pot roast exactly as-is without any additional sides. If you have big eaters and want to round out your meal, here are some ideas:
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PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
The Best Crockpot Pot Roast
Recipe details
Ingredients
- 1 (3 pound) chuck roast
- 2 teaspoons salt
- cracked black pepper to taste
- 2 tablespoons oil
- 1 yellow onion peeled and sliced into thin wedges
- 2 cloves garlic peeled and minced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ¾ cup red wine
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 pound carrots peeled and cut into 2" chunks
- 4 sticks celery cut into 2" pieces
- 1.5 pounds Yukon Gold potatoes peeled and cut into large chunks
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Pat 1 (3 pound) chuck roast dry with paper towels, then season with 2 teaspoons salt and cracked black pepper all over. Heat 2 tablespoons oil in large skillet over medium-high, brown roast 3-4 minutes on all sides. Pour about ¼ cup of beef broth in your crock, then place browned roast in crock.
- In the same skillet over medium heat, sauté 1 yellow onion (sliced) until softened, about 4-5 minutes. Stir in 2 cloves garlic (minced), 1 tablespoon tomato paste and 1 teaspoon Italian seasoning. Then, pour ¾ cup red wine into skillet, scraping off any browned bits. Allow to simmer until reduced and thickened, 2-3 minutes.
- Spread onion mixture over roast in slow cooker. Combine 1 tablespoon Worcestershire sauce and 1 ¾ cups beef broth, then pour into the crock as well. Add 2 sprigs fresh rosemary and 4 sprigs fresh thyme, then cover and cook on LOW for 3-4 hours (please read notes on cooking times).
- Open slow cooker and add 1 pound carrots (peeled and cut into 2" chunks), 4 sticks celery (cut into 2" pieces) and 1.5 pounds Yukon Gold potatoes (peeled and cut into large chunks) around roast. Close lid again and cook on LOW for another 3-4 hours, until vegetables and meat are tender (please read notes on cooking times).
- Remove vegetables and meat and keep warm on a serving platter. Discard herbs. Combine 2 tablespoons cornstarch and 2 tablespoons cold water and stir into juices left in crockpot. Cook without the lid on HIGH for about 10-15 minutes, until thickened. You can also transfer juices with cornstarch slurry to a pot and simmer on the stove for 5-6 minutes.
- Tear meat into pieces, discarding any fatty tissue. Place back on serving platter, smother in gravy and serve!
Notes
Ingredient notes
- Chuck roast – Boneless or bone-in both work; bone-in adds extra flavor.
- Worcestershire sauce – Adds depth; sub with soy sauce if needed.
- Red wine – Use a dry red like Merlot or Cabernet Sauvignon; broth works as a non-alcoholic option.
- Italian seasoning – Balanced herb blend; sub with parsley, thyme, rosemary, and a little oregano.
- Tomato paste – Boosts richness; optional but highly recommended.
- Beef broth – Stick to beef broth for the best depth of flavor.
- Cornstarch – Easiest way to thicken the gravy; do not skip dissolving in cool water before adding to hot gravy!
Recipe tips
- Sear the roast – Essential for deep, rich flavor—don’t skip this step!
- Add veggies later – Prevents mushy potatoes and carrots.
- Cook on low – Gives the best melt-in-your-mouth texture.
- Thicken the gravy separately – Cornstarch works best when added at the end.
- Taste before serving – Adjust seasoning as needed for the best flavor.
Storage tips
- Make ahead – Sear the roast and prep the onions the night before for an easy morning start.
- Leftovers – Store in an airtight container in the fridge for up to 3 days.
- Freezing – Freeze meat and gravy for up to 3 months; thaw overnight in the fridge. Avoid freezing carrots/potatoes as they get mushy.
Nutrition
More recipe information
Recipe first published on 02/17/2021. Updated with new photos and better text on 02/06/2025.
DIANNE ARBUCKLE says
I added extra veggies so needed more liquid. Used almost the entire 32 oz. carton of beef broth and some extra red wine. For an extra flavor boost, I stirred in a packet of Lipton dry onion soup mix. Only waited for 45 minutes to add the veggies (new cooker cooks quickly) and they were perfect!
Charlotte Koehne says
Followed exactly the way your recipe went,absolutely delicious. My vegetables always come out too done as well as my meat. Everything was perfect,I had alot of complements tonight. Thank you for this wonderful recipe!
Susan says
Awesome roast! The flavor is amazing and it’s a fantastic winter meal. I didn’t use celery (fam member can’t eat it) and increased the wine.
The reason for the missing star is the veggies. Even after 3 hours in the pot on low, they hadn’t softened at all. I’d cut everything into pretty small pieces, but they were still almost raw. Next time, I’ll add them after 2 hours, and crank it to “high” for the last hour…
Tracy says
Sounds amazing! However I have a 5 lb roast and dinner will be served at 1:00 Sunday. How do you think it would go if I did all the searing etc ahead of time, so I can put it in my crock in the fridge until I wake up at 3 am to plug it in and jump back into bed? 😆
Ruthie Hailey says
This recipe is amazing! So many pot-roast recipes are dry and not very flavorful…this recipe is quite the opposite! Thank you for this delicious recipe!
Eric B. says
Great recipe. I don’t think I’ve ever cooked the same pot roast twice, I change it a little each time… I have liked using chicken stock in spite of the admonishment not to. 🙂 Whatever broth/stock my suggestion would be to ALWAYS use unsalted versions – salt is a flavor to control carefully. Your recipe is great executed exactly as you suggest, and also a good recipe that people can play with because it’s pretty difficult to mess it up. Cheers.
Nora says
Glad to hear it, Eric – and thanks for adding your valuable tips!
Mike Costa says
This is an excellent recipe. It’s so amenable as I added an 8 0z pkg of chopped Portobello mushrooms and a bit more wine. Just delicious, thank you.
Nora says
I’m glad you liked the pot roast, Mike! And love the addition of mushrooms. Can’t really go wrong with a little more wine either!
Margaret says
I get tired of traditional pot roast but I love love love your recipe. Can’t go wrong with red wine, garlic and tomato paste!
Nora says
I agree wholeheartedly, Margaret! I’m so glad you enjoyed the roast.
Erica says
Amazing flavor, the entire family loved!
Nora says
I’m so glad, Erica!
Nancy M. says
Delicious! Will definitely make this again. Thank you!
Nora says
I’m so glad, Nancy!