Slow Cooker Pot Roast

This classic pot roast recipe cooked in the slow cooker is fall-apart tender and full of so much flavor.

Course Main Course

Cuisine American

Prep Time 25

Cook Time 5

Total Time 5 25

Servings servings

Calories 789

Author Annalise Sandberg

Generously season the roast with salt and pepper.
In a large skillet, melt 1 tablespoon of butter over medium high heat. Add the seasoned roast and brown on 2 or more sides for several minutes on each side. Transfer roast to a 6-quart sized or larger slow cooker.
Add onions and carrots to the pan and cook until lightly browned and they've absorbed some of the brown beef bits on the bottom of the pan. Transfer veggies to the slow cooker.
Pour beef broth into the hot skillet and use a spatula to scrape up all the remaining browned bits off the bottom of the pan. Pour the broth into the slow cooker and add the garlic cloves and herbs.
Cover slow cooker with lid and cook on high for 4-5 hours or on low for 6-8 hours, or until roast shreds easily with a fork.
Remove roast from slow cooker and cover to keep warm.
Dump the broth and vegetables through a strainer, reserving the broth. Use a spoon to skim as much fat off the top of the broth as possible. Set aside vegetables to serve with roast, if desired.
To make gravy, add the remaining tablespoon of butter to a skillet set over medium heat. Once melted, add the flour and whisk together. Add the broth to the skillet and whisk constantly until smooth. Bring to a boil and continue to whisk until thickened, about 2 minutes.
Shred roast and serve with gravy over mashed potatoes, or as desired. Any leftovers should be stored in the fridge.