Slow Cooker Pot Roast Recipe

Introduction

This Slow Cooker Pot Roast is a comforting, hearty meal perfect for any day of the week. Tender beef, flavorful vegetables, and creamy mashed potatoes come together effortlessly in one dish. Let your slow cooker do the work while you enjoy a delicious home-cooked dinner.

Ingredients

• 3-4 lbs arm roast or chuck roast
• 1 tbsp olive oil for searing (optional)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce
• 3 cloves garlic, minced
• 1 onion, sliced
• 2 cups beef broth (low sodium preferred)
• 1 tbsp balsamic vinegar
• 1 tbsp cornstarch + 2 tbsp water for thickening (optional)
• 3 cups baby carrots
• ½ tsp salt (for carrots)
• ½ tsp black pepper (for carrots)
• ½ tsp garlic powder (for carrots)
• 2 lbs Yukon gold or russet potatoes, peeled and cubed
• 3 tbsp butter (for mashed potatoes)
• ½ cup milk or more as needed
• ½ tsp salt (for mashed potatoes)
• ½ tsp black pepper (for mashed potatoes)
• 1 tbsp sour cream (optional, for extra creaminess)

Instructions

1. Step 1: Season the roast with salt, black pepper, garlic powder, onion powder, dried thyme, and smoked paprika. If you like, heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned, about 3-4 minutes per side.
2. Step 2: Place the sliced onion, minced garlic, and baby carrots in the slow cooker. Lay the roast on top. Pour in beef broth, Worcestershire sauce, and balsamic vinegar.
3. Step 3: Sprinkle the carrots with salt, black pepper, and garlic powder. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and carrots are cooked through.
4. Step 4: About 30 minutes before serving, prepare the mashed potatoes. Boil peeled and cubed potatoes in salted water until tender, about 15-20 minutes.
5. Step 5: Drain potatoes and mash with butter, milk, salt, and black pepper. Stir in sour cream if desired for extra creaminess.
6. Step 6: If you want thicker gravy, remove the roast and vegetables from the slow cooker. Mix cornstarch with water to create a slurry and stir into the liquid. Cook on high for 10 minutes until thickened.
7. Step 7: Serve the roast sliced with carrots and mashed potatoes, spooning some gravy over the top.

Tips & Variations

• For a richer flavor, sear the roast before slow cooking to lock in juices.
• You can add other vegetables like potatoes or parsnips directly to the slow cooker for more variety.
• Use red wine instead of balsamic vinegar for a different depth of flavor.
• If you prefer thicker mashed potatoes, add more butter or a splash of cream.
• To make this recipe gluten-free, skip the Worcestershire sauce or use a gluten-free version and replace cornstarch with arrowroot powder.

Storage

Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop. The gravy may thicken when chilled; add a splash of beef broth or water when reheating to loosen it. Mashed potatoes can also be reheated covered on low heat, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this pot roast?

Yes, cuts like brisket or round roast can work, but arm or chuck roast is preferred for its tenderness and marbling, which yield the best texture after slow cooking.

How do I know when the pot roast is done?

The roast is done when it’s fork-tender and easily pulls apart. This typically takes 8-10 hours on low or 4-6 hours on high in the slow cooker.

Slow Cooker Pot Roast Recipe

Print Recipe

★★★★★

4.7 from 132 reviews

This comforting Slow Cooker Pot Roast recipe features a tender and flavorful arm or chuck roast slow-cooked with aromatic spices, garlic, onions, and a rich beef broth. Accompanied by perfectly seasoned slow-cooked carrots and creamy mashed potatoes, this classic meal is ideal for a hearty family dinner with minimal hands-on time.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pot Roast:

• 3–4 lbs arm roast or chuck roast
• 1 tbsp olive oil (for searing, optional)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce
• 3 cloves garlic, minced
• 1 onion, sliced
• 2 cups beef broth, low sodium preferred
• 1 tbsp balsamic vinegar
• 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)

For the Slow-Cooked Carrots:

• 3 cups baby carrots
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder

For the Mashed Potatoes:

• 2 lbs Yukon gold or russet potatoes, peeled & cubed
• 3 tbsp butter
• ½ cup milk (or more as needed)
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp sour cream (optional, for extra creaminess)

Instructions

1. Prepare and Season the Roast: Pat the arm roast dry with paper towels. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, dried thyme, and smoked paprika. Rub this spice blend all over the roast to ensure even seasoning.
2. Sear the Roast (Optional): Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. This step adds flavor but can be skipped if short on time.
3. Layer Ingredients in Slow Cooker: Place the sliced onion and minced garlic at the bottom of the slow cooker. Place the seasoned (and optionally seared) roast on top. Pour beef broth, Worcestershire sauce, and balsamic vinegar over the roast.
4. Add Carrots and Season: In a separate bowl, toss baby carrots with salt, pepper, and garlic powder. Add the seasoned carrots around the roast in the slow cooker.
5. Slow Cook: Cover the slow cooker with the lid and cook on low for 8-9 hours or on high for 4-5 hours, until the roast is fork-tender and carrots are soft.
6. Make Mashed Potatoes: About 30 minutes before the roast finishes cooking, place peeled and cubed potatoes in a pot of salted water. Boil until fork-tender, about 15-20 minutes. Drain and mash with butter, milk, salt, pepper, and sour cream if using. Adjust milk quantity to achieve desired creaminess.
7. Thicken the Gravy (Optional): Remove the roast and carrots from the slow cooker and keep warm. Pour the remaining liquid into a saucepan. In a small bowl, whisk together cornstarch and water to make a slurry, then stir it into the pan. Simmer on medium heat until the gravy thickens to your liking.
8. Serve: Slice or shred the pot roast and serve alongside the slow-cooked carrots and creamy mashed potatoes with the thickened gravy poured over the top.

Notes

• For deeper flavor, sear the roast before slow cooking.
• If you prefer a thicker gravy, do not skip the cornstarch slurry step.
• Use Yukon gold potatoes for creamier mashed potatoes or russets for fluffier texture.
• Leftovers store well refrigerated for up to 3 days.
• This recipe is easily doubled to serve larger groups.

Keywords: slow cooker pot roast, easy pot roast recipe, slow cooked beef, comfort food, mashed potatoes, slow cooker carrots