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bowl of pot roast with mashed potatoes

Best Slow Cooker Pot Roast

  • Author: Kathleen
  • Total Time: 510 minutes
  • Yield: 8 servings 1x


The Best Slow Cooker Pot Roast with an easy, but delicious homemade gravy. Turn a chuck roast into a comforting, Sunday dinner.




  • 5 medium carrots (peeled or scrubbed and cut into 2-inch pieces)
  • 5 stalks celery (scrubbed, ends discarded and cut into 2-inch pieces)
  • 1 large yellow or white onion (cut into 1/2 inch wedges)
  • 3 cloves garlic (mashed)


  • 4 lb beef chuck roast
  • salt and pepper
  • 1/4 cup all purpose flour (for coating roast)
  • 2 tablespoons canola oil

Homemade Gravy

  • 1 tablespoon canola oil
  • 3 tablespoons tomato paste
  • 1/3 cup all purpose flour
  • 1 cup red wine
  • 3 cups low-sodium beef broth
  • 3 bay leaves
  • 2 sprigs fresh thyme
  • 1/4 cup chopped parsley leaves



  1. Prep -Prepare and chop the vegetables. Add the veggies to the slow cooker.


  1. Season Roast - Pat the chuck roast dry with paper towels. Sprinkle with 2-3 teaspoons of salt and 1-2 teaspoons of pepper. Coat roast on all sides in the flour and shake off the excess
  2. Brown Roast - Heat the 2 tablespoons of canola oil in a large cast iron skillet or dutch oven over medium-high heat. When oil and pan is hot, brown the roast on all sides. About 10 minutes total.
  3. Add to Slow Cooker - Transfer browned roast to slow cooker on top of the veggies.

Homemade Gravy

  1. Start Gravy - To the same skillet or dutch oven over medium-high heat, add the 1 tablespoon of oil. Add the tomato paste, stirring and cooking until dark red. About 1 minute. Add the 1/3 cup of flour and red wine. Whisk until thick.
  2. Finish Gravy - Add beef broth, bay leaves, 1/2 teaspoon of salt, and a generous pinch of pepper. Bring to a simmer while whisking until it is smooth and thickens slightly. About 3-5 minutes.

Cook the Roast

  1. Add to Slow Cooker - Pour gravy into slow cooker over the roast and vegetables. Cook on low for 8 hours.
  2. Vegetables - Remove the roast and let rest. Remove thyme and bay leaves, discard. Use a slotted spoon to separate the vegetables into a bowl. Toss the vegetables with the fresh parsley and season with salt and pepper, if needed.
  3. Cut Roast - Slice the roast against the grain or use two forks to shred into big chunks. Serve on a platter with the bowl of vegetables and the gravy on the side.
  • Prep Time: 30 minutes
  • Cook Time: 480 minutes
  • Category: Main Dish, Slow Cooker
  • Method: Slow Cooker
  • Cuisine: American

Keywords: Slow Cooker Pot Roast, Pot Roast with Gravy, Crockpot Pot Roast

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