Slow Cooker Pot Roast with Vegetables

The Best Tender & Juicy Comfort Food Classic

There’s nothing quite like coming home to the warm aroma of a slow cooker pot roast simmering all day. This dish is the ultimate definition of comfort food: fork-tender beef, melt-in-your-mouth vegetables, and a savory, rich gravy that ties everything together. It’s the kind of hearty dinner that feels like a hug on a plate—perfect for cozy Sunday dinners, family gatherings, or when you simply crave a wholesome, filling meal without spending hours in the kitchen.

The beauty of this recipe is that the slow cooker does all the heavy lifting. With just 15 minutes of prep, you can walk away and let the roast gently cook for hours until it becomes buttery soft. The long cooking time allows the beef to absorb all the flavors of garlic, herbs, broth, and wine while the carrots and potatoes become tender and flavorful.

Whether you’re an experienced home cook or a beginner, this slow cooker pot roast with vegetables will easily become one of your go-to recipes.

Ingredients You’ll Need (Serves 6)

3–4 lb (1.5–2 kg) beef chuck roast – this cut has the perfect marbling for a tender, juicy pot roast.
1 tbsp olive oil – for searing the beef.
Salt & freshly ground black pepper, to taste.
1 medium onion, quartered.
4 cloves garlic, smashed.
4 large carrots, peeled & cut into large chunks.
4 medium potatoes, peeled & quartered.
1 cup beef broth – use low sodium if preferred.
1 cup red wine (or replace with extra beef broth if avoiding alcohol).
1 tbsp Worcestershire sauce – for depth of flavor.
1 tsp dried thyme.
1 tsp dried rosemary.
2 bay leaves.

Step-by-Step Instructions

1. Season and Sear the Roast

Pat the beef chuck roast dry with paper towels to remove excess moisture (this helps create a beautiful sear). Season generously with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides for 3–4 minutes each, until a deep golden-brown crust forms. This step locks in flavor and makes the finished dish richer.

2. Build Flavor with Aromatics

In the same skillet, add the quartered onion and smashed garlic cloves. Sauté for 2 minutes until fragrant. Pour in the beef broth and red wine, scraping the browned bits from the bottom of the pan—these caramelized bits add incredible flavor to the sauce.

3. Assemble the Slow Cooker

Transfer the seared roast into the slow cooker. Pour the onion, garlic, and deglazing liquid over the beef. Add in the carrots, potatoes, Worcestershire sauce, thyme, rosemary, and bay leaves. Make sure the vegetables are tucked around the roast for even cooking.

4. Low and Slow Cooking

Cover with the lid and cook on LOW for 7–8 hours (recommended for the most tender meat) or on HIGH for 4–5 hours if you’re short on time. The roast is ready when it’s fork-tender and falls apart easily.

5. Rest, Slice, and Serve

Remove the roast from the slow cooker and let it rest for a few minutes before slicing or shredding. Discard bay leaves. Arrange the meat and vegetables on a platter, then ladle the rich cooking juices over everything for maximum flavor.

Cooking Times

Prep Time: 15 minutes
Cook Time: 7–8 hours on LOW (or 4–5 on HIGH)
Total Time: ~7 hours 15 minutes
Servings: 6
Calories: ~480 kcal per serving

Tips for the Best Slow Cooker Pot Roast

Choose the right cut of beef: Chuck roast works best because it’s marbled with fat, which breaks down into tender, juicy bites during the slow cooking process.
Don’t skip searing: Browning the meat creates a rich, deep flavor that you won’t get by adding the beef raw.
Thicken the sauce: If you prefer a thicker gravy, remove 1 cup of cooking liquid at the end, whisk in 1 tbsp cornstarch, then stir it back into the pot until it thickens.
Vegetable variations: Add parsnips, turnips, or celery for extra flavor.
Wine substitute: If you don’t want to use wine, just add more beef broth.

What to Serve with Pot Roast

This dish is already hearty with beef, potatoes, and carrots, but you can elevate it by serving it with:

Freshly baked bread or dinner rolls (perfect for soaking up the gravy).
A crisp green salad for balance.
Steamed green beans or roasted Brussels sprouts for extra veggies.
Creamy mashed potatoes (if you prefer them instead of the slow-cooked ones).

Storing and Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze portions of pot roast with sauce in freezer-safe bags for up to 3 months.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth to keep it moist.

Variations to Try

Slow Cooker Pot Roast with Mushrooms: Add sliced mushrooms in the last 2 hours of cooking.
Italian-Style Pot Roast: Replace rosemary and thyme with oregano and basil, and add crushed tomatoes instead of wine.
Beer-Braised Roast: Swap the red wine for a dark beer for a richer, malty flavor.

Why You’ll Love This Recipe

This slow cooker pot roast with vegetables is:

Easy – minimal prep, mostly hands-off cooking.
Flavorful – thanks to searing, aromatics, and herbs.
Family-friendly – a dish everyone will enjoy.
Perfect for meal prep – leftovers taste even better the next day.

This tender, juicy slow cooker pot roast is the kind of recipe that never goes out of style. It’s classic, comforting, and guaranteed to become a staple in your home.