Why You’ll Love This Recipe
I love how effortless this pot roast is. With just a bit of prep in the morning (and maybe a quick sear for extra flavor), I come home to a roast that’s buttery soft and filled with deep, meaty flavor. It’s the kind of recipe I rely on for family dinners or when I want something classic and soul-warming. Plus, the leftovers are just as good the next day—if not better.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the roast:
3 to 4 pound chuck roast
Salt and pepper
1 tablespoon oil (optional, for browning)
1 1/2 cups water
1 1/2 teaspoons Better Than Bouillon Beef Base (or use beef stock)
1/2 teaspoon dried thyme
1 bay leaf
2 packets onion soup mix (1 oz each)
2 pounds carrots, peeled and chopped into chunks
For the gravy:
2–3 cups drippings from the meat
1–2 cups cold water
1/3 to 1/2 cup flour
2 teaspoons Better Than Bouillon Beef Base
2 tablespoons butter (optional)
Salt and pepper to taste
Directions
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If I want the roast to be extra flavorful, I start by browning it. I heat a large skillet over medium-high heat, salt and pepper the roast generously, then sear each side in a bit of oil for a few minutes until golden brown.
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I transfer the roast to the slow cooker.
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In the same skillet, I stir water with the beef base, scraping up any browned bits, then pour this into the slow cooker.
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I sprinkle thyme over the roast, toss in a bay leaf, and rub the onion soup mix directly onto the top of the roast.
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I cover and cook on low for 8–10 hours. If I’m short on time, I’ll do one hour on high, then switch to low.
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About 3 hours before serving, I add the chopped carrots.
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When the roast is fork-tender, I transfer it to a cutting board to rest, then shred or slice it against the grain. I do the same with the carrots, transferring them to a platter to serve.
To make the gravy:
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I separate the fat from the drippings (a fat separator works best).
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I bring the drippings to a boil in a saucepan.
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I whisk cold water with flour until smooth, then slowly stir this into the boiling drippings along with more beef base.
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I simmer the gravy until thickened (about 3–5 minutes), then stir in butter for extra richness and season with salt and pepper.
Servings and timing
This recipe serves 6 people generously. It takes about 10 minutes of prep time and 10 hours of cook time in the slow cooker, totaling approximately 10 hours and 10 minutes.
Variations
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Different cuts of meat: I sometimes use chuck shoulder or boneless chuck roast—anything with good marbling works great.
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Add potatoes: I occasionally toss in quartered potatoes with the carrots for a full one-pot meal.
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Use fresh herbs: When I have them, I like to toss in fresh thyme or rosemary sprigs for extra aroma.
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No beef base?: I just swap the water and beef base for equal parts beef stock.
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Gluten-free: I thicken the gravy with cornstarch instead of flour if I need it gluten-free.
Storage/Reheating
Leftovers store beautifully. I keep the roast and carrots in an airtight container in the fridge for up to 4 days. For longer storage, I freeze the meat and gravy in portions. When reheating, I warm everything gently on the stove or in the microwave, adding a splash of broth if needed to loosen up the gravy.
FAQs
Do I have to brown the roast first?
Not at all. While I like the added depth of flavor from searing, the slow cooker will still deliver a deliciously tender roast even if I skip this step.
Can I cook this on high the whole time?
I’ve tried it, but I don’t recommend it. Cooking on low for 8–10 hours gives the meat that fall-apart texture. High heat tends to dry it out.
What can I use instead of onion soup mix?
If I don’t have packets on hand, I use a blend of dried onion flakes, garlic powder, beef bouillon, and a bit of paprika as a homemade replacement.
Can I make this in the oven instead?
Yes. I place everything in a Dutch oven, cover tightly, and bake at 300°F for about 3–4 hours until tender. It’s a great alternative when I don’t want to use the slow cooker.
How do I make the gravy richer?
I like to finish it with a couple of tablespoons of butter, and if I have leftover red wine, I add a splash to the drippings before thickening.
Conclusion
This slow cooker pot roast is one of my go-to comfort meals—low effort, big reward. The tender beef, sweet carrots, and rich gravy make it a complete, satisfying dish that never fails to please. Whether it’s a chilly weeknight or a laid-back Sunday dinner, this pot roast always hits the spot.
Print
Pot Roast Slow Cooker Recipe
- Total Time: 10 hours 10 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This fall-apart tender slow cooker pot roast is packed with savory flavor, juicy beef, and perfectly cooked carrots. A comfort food classic made easy with minimal effort!
Ingredients
For the Roast:
3 to 4-pound chuck roast
Salt and pepper (generous amounts)
1 tablespoon oil (optional, for browning)
1 1/2 cups water
1 1/2 teaspoons Better Than Bouillon Beef Base (or substitute with 1.5 cups beef stock)
1/2 teaspoon dried thyme
1 bay leaf
2 (1-oz) packets onion soup mix
2 pounds carrots, peeled and chopped into large chunks
For the Gravy:
2–3 cups drippings from roast
1–2 cups cold water (or beef stock)
1/3 to 1/2 cup flour
2 teaspoons Better Than Bouillon Beef Base
2 tablespoons butter (optional)
Salt and pepper, to taste
Instructions
Optional Browning Step: Heat skillet over medium-high heat. Salt and pepper roast generously. Sear roast on all sides in 1 tbsp oil until browned (5–6 minutes).
Transfer roast to a 6-quart slow cooker.
Deglaze skillet with 1.5 cups water and beef base, scraping up browned bits. Pour into slow cooker.
Add thyme, bay leaf, and sprinkle onion soup mix directly on the roast. Pat it in with hands.
Cover and cook on low for 8–10 hours. (Optional: Start on high for 1 hour, then reduce to low.)
Add carrots about 3 hours before serving.
When roast is fork-tender, transfer roast and carrots to a platter. Let rest, then slice or shred roast.
For the Gravy:
Separate fat from drippings.
In saucepan, bring drippings to a boil.
Whisk flour into cold water or stock, then slowly add to boiling drippings.
Stir in beef base. Simmer 3–5 minutes until thickened.
Add butter (optional) and season to taste.
Serve roast and carrots with gravy. Pairs perfectly with mashed potatoes!
Notes
Meat Tips: Use well-marbled chuck roast or shoulder roast for tenderness.
Bouillon Substitute: Replace water + bouillon with 1.5 cups high-quality beef stock.
Gravy Adjustments: Adjust flour and liquid ratio to reach your preferred gravy thickness.
Make-Ahead Friendly: Roast can be prepped in the slow cooker insert the night before.
Serving Suggestion: Serve with creamy mashed potatoes for the ultimate comfort meal.
- Prep Time: 10 minutes
- Cook Time: 10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
