There’s something irresistibly comforting about a slow cooker pot roast. Rich, tender beef simmered to perfection in a pool of savory gravy, accompanied by hearty vegetables that soak up all that flavor. This is one of those foolproof meals that fills your kitchen with warmth and your plate with joy.

What makes this pot roast recipe a standout is how effortlessly it transforms simple ingredients into something soul-satisfying. The beef becomes melt-in-your-mouth tender, the carrots and potatoes soften beautifully, and the rosemary-infused gravy brings it all together with deep, bold flavor.

Why You’ll Love This Slow Cooker Pot Roast with Gravy

This recipe is all about low effort, high reward. With minimal prep, your slow cooker does all the heavy lifting, leaving you free to enjoy your day. It’s the perfect family dinner for busy weeknights or Sunday suppers. Plus, it makes plenty for leftovers—which might taste even better the next day.

What Cut of Beef Works Best for Pot Roast?

For the most tender and flavorful result, go with a well-marbled chuck roast. It’s affordable, breaks down beautifully over long cooking times, and soaks up the rich flavors of the broth and seasonings. If chuck isn’t available, brisket or bottom round are good alternatives.

Ingredients for the Slow Cooker Pot Roast with Gravy

Chuck roast – A marbled, flavorful cut that becomes tender and juicy after slow cooking.

Carrots – Bring natural sweetness and absorb the beefy gravy flavor.

Baby potatoes – Hold their shape and soak up all the savory juices.

Yellow onion – Adds aromatic depth and richness to the broth.

Garlic cloves – Essential for boosting the overall flavor.

Beef broth – The base of the gravy, rich and robust.

Worcestershire sauce – Adds umami and complexity to the broth.

Tomato paste – Offers a bit of acidity and richness to deepen the flavor profile.

Fresh rosemary & thyme – Provide fragrant herbal notes that complement the beef.

Cornstarch – Used to thicken the gravy into a luscious, spoon-coating consistency.

Olive oil – For searing the meat and enhancing the flavor.

Salt & black pepper – To season the beef and vegetables.

How To Make the Slow Cooker Pot Roast with Gravy

Step 1: Sear the Roast

Pat the chuck roast dry and season generously with salt and pepper. In a skillet over medium-high heat, heat olive oil and sear the roast on all sides until browned (about 4 minutes per side). This locks in flavor.

Step 2: Layer the Veggies

In the slow cooker, add peeled carrots, halved baby potatoes, and sliced onions. Place the seared roast on top of the vegetables.

Step 3: Mix the Gravy Base

In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, and minced garlic. Pour this mixture over the roast and vegetables. Add rosemary and thyme sprigs.

Step 4: Slow Cook to Perfection

Cover and cook on low for 8 hours (or high for 5 hours), until the meat is fork-tender and veggies are soft.

Step 5: Thicken the Gravy

Remove the roast and vegetables, tent with foil to keep warm. Pour the liquid into a saucepan, bring to a simmer. Mix 2 tablespoons of cornstarch with 2 tablespoons of water and whisk into the sauce. Cook until thickened (about 3-5 minutes).

Step 6: Serve It Up

Slice or shred the roast and serve with veggies, all generously smothered in the rich gravy.

How to Serve This Tender Pot Roast

This recipe yields 6 hearty servings and is perfect for a cozy dinner at home. Serve with creamy mashed potatoes, crusty bread, or even over buttered egg noodles. A sprinkle of fresh parsley or chives adds a lovely finishing touch.

How to Store Leftovers of This Roast

Leftovers store beautifully! Place any cooled leftovers in an airtight container and refrigerate for up to 4 days. For longer storage, freeze portions (with gravy) in freezer-safe bags for up to 3 months. Reheat gently on the stovetop or in the microwave with a splash of broth to loosen the gravy.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, brisket and bottom round are great alternatives if chuck roast isn’t available, though they may be slightly less tender.

Do I have to sear the beef first?
Searing adds flavor and locks in juices, but if you’re short on time, you can skip it—your pot roast will still be delicious.

Can I add other vegetables?
Definitely! Parsnips, turnips, or mushrooms are tasty additions that hold up well in the slow cooker.

Is it okay to cook on high?
Yes, but low and slow yields the most tender results. Use high if you’re short on time.

How do I make this gluten-free?
Just ensure your Worcestershire sauce and beef broth are gluten-free, and you’re all set!

Want More Dinner Ideas Like This?

If you loved this comforting roast, you might also enjoy these hearty meals:

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And let me know in the comments how yours turned out. Did you toss in mushrooms or skip the potatoes? Did you serve it over rice or noodles?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Check out even more of my favorite meals on Life With Livia.

Slow Cooker Pot Roast with Gravy

Author: Livia Scott
Total Time: 8 hours 20 minutes
Yield: 6 servings

Print Recipe

Description

This slow cooker pot roast with gravy is the ultimate easy dinner idea. Perfect for cozy nights or a hearty Sunday supper, this recipe features fork-tender beef, soft carrots and potatoes, and a savory homemade gravy that pulls it all together. It’s a set-it-and-forget-it comfort food classic packed with bold flavor. Great for meal prep, leftovers, and a stress-free family meal that feels like a warm hug on a plate.

Instructions

1. Pat the chuck roast dry and season all sides with salt and black pepper.

2. Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until nicely browned (about 4 minutes per side).

3. Add carrots, potatoes, and sliced onions to the bottom of your slow cooker.

4. Place the seared roast on top of the vegetables.

5. In a small bowl, whisk together beef broth, Worcestershire sauce, tomato paste, and garlic. Pour this over the roast and veggies.

6. Add rosemary and thyme sprigs on top.

7. Cover and cook on low for 8 hours, or high for 5 hours, until beef is fall-apart tender and vegetables are soft.

8. Remove the roast and vegetables to a platter, cover with foil to keep warm.

9. Pour the remaining liquid into a saucepan. Bring to a simmer.

10. In a small bowl, mix cornstarch and water to form a slurry. Whisk it into the saucepan. Simmer until thickened into a rich gravy (3-5 minutes).

11. Slice or shred the roast and serve with vegetables, generously ladled with gravy.

Notes

Searing the roast enhances flavor but can be skipped if in a hurry.

Use Yukon gold or red potatoes for best texture.

Leftover roast is great in sandwiches or shredded into tacos.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 480
Sugar: 6g
Sodium: 880mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 35g
Cholesterol: 115mg

Keywords: slow cooker pot roast, beef dinner, comfort food, easy dinner recipe, crockpot roast