There’s nothing like a classic pot roast recipe with meltingly tender chuck roast and chunky vegetables infused in a savory, aromatic broth. Oh, and did I mention that you just toss everything into a slow cooker? Yep, it’s that easy to make!

Simple Pot Roast – Made Easy In A Slow Cooker!

When it comes to classic comfort food, it’s hard to beat this slow cooker pot roast. It serves up juicy meat that’s fall-apart tender, along with chunky, good-for-you vegetables that fill you up in the best way possible — similar to this beef stew! If you’ve been following my recipes for a while, you know I’m all about using my slow cooker as a secret tool for the easiest dinners possible.

Pot roast is often a star addition to a holiday table between Thanksgiving and Christmas. But this version is such a set-it-and-forget-it type of meal (after you sear the big hunk of meat), which also makes it perfect for any weeknight dinner. So grab your Crock Pot and let’s make the perfect pot roast!

Pot Roast Ingredients

A classic pot roast doesn’t need much – just the right cut of meat, some veggies, and a meaty broth. But it’s the fresh sprigs of herbs plus searing the meat that gives this recipe a deep flavor boost. Here’s my take on it.

• Chuck Roast: I recommend sticking with beef chuck roast for a few reasons – keep reading to see why!
• Carrots & Celery: Just peel and slice into large chunks for a hearty vegetable mix.
• Potatoes: Typically, pot roast is made with baby potatoes, from white potatoes to Yukon golds. But small red potatoes are a great alternative.
• Onion: You can toss the large onion chunks into the slow cooker raw, or give it a quick saute in the skillet for a caramelized, toasty flavor.
• Garlic: Four cloves may seem like a lot, but trust me, there’s room for more if you love garlic as much as I do.
• Beef Broth: Make sure to grab low-sodium beef broth, as there’s plenty of salt on the beef.
• Red Wine: Cabernets or Pinot Noirs are great options, just make sure it’s a full-bodied wine on the drier side. And if you’re alcohol-free, swap the wine out for extra beef broth.
• Fresh Herbs: Rosemary, thyme, and bay leaves work beautifully together when seasoning beef – especially when they’re fresh, not dried.

Find the printable recipe with measurements below.

How To Make Pot Roast In A Slow Cooker

Yes, you can make this in a Dutch oven, but a slow cooker or Crock Pot works just as well and cuts out a few steps to make the process a bit easier. Who doesn’t love that?

Season and sear. Heat some oil in a cast iron skillet, season the chuck roast with salt and pepper, then sear it on both sides before adding into the slow cooker. Trust me, taking this extra step will develop that nicely browned crust we all love on big chunks of meat.

Add everything into the slow cooker. Some people like to add the veggies below the meat, but I find that they get way too soft that way. So just add them on top of the meat, then pour the beef broth and red wine over everything. Let everything cook on low for 8 to 9 hours (I prefer cooking on low). But if you’re on a time crunch, bump it up to high for 5 to 6 hours.

It’s ready to serve! Remove the chuck roast from the slow cooker, then slice or shred it, depending on how you want to enjoy it.

Ways To Serve Pot Roast

Although this is an all-in-one meal, you can get creative with pot roast leftovers! Give these delicious dinner ideas a try.

• Beef up your plate with traditional sides. I’m talking mashed potatoes, sauteed spinach, sauteed green beans, or roasted Brussels sprouts. Basically all the classic side dishes you’d serve on a holiday table.
• Shred the beef. Pile the shredded beef on top of butter lettuce leaves or your favorite sandwich bread. You could also top it on a rice bowl for a heartier meal.

Storage tips

Like every one-pot recipe, leftovers are more than welcome! Plus, they store extremely well for long periods of time. It’s like finding a pot of gold in the back of your freezer come winter.

• To store: Add leftovers into an airtight container and store in the fridge for 4 to 5 days.
• To freeze: Batch cooked meals always makes for the best freezer meals. Just store in a freezer-safe container for up to 3 months. You can reheat this in the microwave for a few minutes for an individual serving, or on the stovetop in a pot for a big batch.

More Slow Cooker Recipes

If you haven’t hopped on the slow cooker bandwagon – I think it’s time. It’s the easiest way to cook all sorts of meats!

• Carnitas – Tender shredded pork full of Mexican flavor.
• Barbacoa – This juicy shredded beef recipe is a reader favorite.
• Slow Cooker Pulled Pork – My “go-to” pulled pork recipe year round.
• Slow Cooker Whole Chicken – Yes, you can cook a whole chicken in the slow cooker!
• Slow Cooker Kalua Pork – This Hawaiian favorite is smokey and delicious.

This slow cooker pot roast is just what you need to gather friends and family around the table. If you make it, let me know how it turned out! I’d love to hear what you think in the comments below.

Recipe originally posted October 2021, but updated to include new photos and information for your benefit!