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Slow Cooker Pot Roast

Slow Cooker Pot Roast cooks beef chuck roast low and slow until fork-tender, surrounded by carrots, potatoes, and onions. The cooking liquid is strained and thickened with cornstarch to make a rich savory gravy for serving.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck roast
  • 3.5 lb beef chuck roast Use a chuck roast (3–4 lb).
  • 1 salt and pepper, to taste Season the roast and adjust to preference.
  • 1 can (15 oz) onion soup mix Use 1 packet onion soup mix.
  • 3 cup beef broth Measure 3 cups for braising liquid.
  • 2 tbsp cornstarch Thickens the strained cooking liquid into gravy.
  • 2 tbsp water Mix with cornstarch before adding to the simmering liquid.
Vegetables for pot roast
  • 4 carrots, cut into chunks Use about 4 carrots; cut into large chunks.
  • 4 potatoes, quartered Use about 4 potatoes; keep large pieces for shape.
  • 1 onion, quartered Use 1 onion; quarter for even flavor.

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the roast
  1. Season the chuck roast with salt and pepper, then place it in the slow cooker. Make sure the surface is evenly coated for balanced flavor.
  2. Arrange the carrots, potatoes, and onion around the roast. Keep the chunks large so they hold their shape during the long cook.
  3. Pour the beef broth over everything and sprinkle the onion soup mix on top. Spread the mix as evenly as possible across the roast and vegetables.
  4. Cover and cook on low for 8 hours (or high for 5–6 hours) until the beef is fork-tender. The roast should easily pull apart when tested with a fork.
Make the gravy
  1. Remove the beef and vegetables, then strain the cooking liquid into a saucepan. Discard solids and aim for a smooth, gravy-ready base.
  2. Whisk the cornstarch and water together, then whisk it into the simmering liquid until thickened into a gravy. Keep whisking to prevent lumps and cook just until glossy and thick.
Serve
  1. Slice or shred the beef and serve with the vegetables, topped with gravy. Let the beef rest for a few minutes before slicing for juiciest texture.

Notes

Pro tip: If you have time, sear the seasoned roast in a hot pan before slow cooking to add extra depth of flavor. Store leftovers in the fridge up to 4 days in a sealed container; reheat gently until hot. Freezing is yes—freeze gravy separately for best texture, up to 2–3 months. For a lower-sodium option, use a low-sodium onion soup mix and taste the broth seasoning before adding salt.