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Slow Cooker Pot Roast Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zestywithzane.com/slow-cooker-pot-roast-recipe/