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Slow Cooker Pot Roast

Servings: 8 servings
Prep Time: 25 mins
Cook Time: 5 hrs
Total Time: 5 hrs 25 mins
This classic pot roast recipe cooked in the slow cooker is fall-apart tender and full of so much flavor.
This classic pot roast recipe cooked in the slow cooker is fall-apart tender and full of so much flavor.
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5 from 1 vote

Ingredients

  • 3-4 lb boneless beef chuck roast
  • Salt and pepper
  • 2 tablespoon butter , divided
  • 14 oz can , about 2 cups beef broth
  • 1 small onion , sliced
  • 3 carrots , sliced
  • 2 garlic cloves
  • 2-3 stems of fresh herbs such as thyme, rosemary and sage
  • 1 tablespoon flour

Instructions

  • 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.
  • Pour beef broth into the hot skillet and use a spatula to scrape up all the browned bits off the bottom of the pan. Pour the broth into the slow cooker and add the onions, carrots, 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.

Nutrition

Calories: 789kcal, Carbohydrates: 4g, Protein: 33g, Fat: 72g, Saturated Fat: 14g, Cholesterol: 125mg, Sodium: 179mg, Potassium: 658mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3931IU, Vitamin C: 3mg, Calcium: 41mg, Iron: 4mg
Course: Main Course
Cuisine: American
Author: Annalise

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