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Ultimate Slow Cooker Pot Roast – Juicy, Flavorful & Fall-Apart Tender

The Ultimate Slow Cooker Pot Roast is the kind of dinner that fills your kitchen with an irresistible aroma all day long. This melt-in-your-mouth beef is slow-cooked with carrots, potatoes, onions, and a savory herb-infused broth until every bite is pure comfort. It’s the perfect Sunday dinner or special occasion meal that’s mostly hands-off but delivers maximum flavor.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 8 portions
Ingredients Equipment Method Notes

Ingredients
  

🥩 Meats:
  • 3 –4 lbs beef chuck roast
🥕 Fruits & Vegetables:
  • 4 carrots cut into large chunks
  • 3 potatoes cut into large cubes
  • 1 onion quartered
  • 4 cloves garlic smashed
🥫 Canned Goods:
  • 2 cups beef broth low sodium
🌿 Spices & Seasonings:
  • 1 tbsp Italian seasoning
  • 1 tsp paprika
  • 2 bay leaves
  • Salt and black pepper to taste
🫒 Oils & Vinegars:
  • 2 tbsp olive oil
🥄 Other:
  • 2 tbsp all-purpose flour optional, for thickening sauce

Equipment

  • Slow cooker (6–7 quart)
  • Large skillet (for searing)
  • Wooden spoon or tongs
  • Cutting board and chef’s knife
  • Measuring cups and spoons

Method
 

Step 1 – Season & Sear the Roast
  1. Pat chuck roast dry with paper towels.
  2. Season generously with salt, pepper, and Italian seasoning.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Sear the roast for 3–4 minutes per side until golden brown.
  5. Transfer roast to the slow cooker.
Step 2 – Add Vegetables
  1. Place carrots, potatoes, onion, and garlic around the roast in the slow cooker.
Step 3 – Add Liquid & Herbs
  1. Pour beef broth over the roast.
  2. Sprinkle paprika and add bay leaves.
Step 4 – Slow Cook
  1. Cover and cook on Low for 8–9 hours or High for 4–5 hours, until beef is fork-tender.
Step 5 – Make the Gravy (Optional)
  1. Remove beef and vegetables, cover to keep warm.
  2. Strain cooking liquid into a saucepan.
  3. Whisk in flour and simmer until thickened.
Step 6 – Serve
  1. Slice or shred beef and serve with vegetables and gravy.

Notes

🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months.
Reheating: Warm gently on the stovetop or in the microwave.
🥄 Variations
Herb Lover’s Roast: Add fresh rosemary and thyme sprigs.
Veggie Boost: Include parsnips, celery, or mushrooms.
Gluten-Free: Thicken gravy with cornstarch instead of flour.
Spicy Twist: Add red pepper flakes for a gentle heat.
❓ 10 FAQs
What cut of beef is best for pot roast?
Chuck roast is ideal for tenderness.
Do I have to sear the beef?
No, but it adds depth of flavor.
Can I use chicken broth instead of beef broth?
Yes, but beef broth is richer.
How do I make it faster?
Use the High setting for 4–5 hours.
Can I add wine to the broth?
This recipe avoids alcohol — use extra broth instead.
Can I skip potatoes?
Yes, serve with mashed potatoes or rice instead.
Can I thicken the gravy without flour?
Use cornstarch mixed with water.
Can I cook this overnight?
Yes, use the Low setting and let it rest before serving.
Can I shred the beef instead of slicing?
Absolutely — it’s great for sandwiches.
What’s the best side dish?
Dinner rolls, salad, or roasted vegetables.
🏁 Conclusion
This Ultimate Slow Cooker Pot Roast is fall-apart tender, deeply flavorful, and the kind of dish that turns an ordinary evening into a comforting feast. With a simple prep and long, slow cooking, it’s a true family favorite.