Name: Easy Crockpot Pot Roast
Prep time: 15 min
Cook time: PT-490316H58M55S
Total time: PT-490316H58M55S
Cuisine: American
Ingredients: 3–4 lbs chuck roast; 4 carrots, peeled and cut into chunks; 1½ lbs potatoes, quartered (Yukon gold or red); 1 yellow onion, sliced; 3–4 garlic cloves, minced; 2 cups beef broth; 2 tbsp Worcestershire sauce; 2 tbsp tomato paste or ketchup; 1 tsp dried thyme; 1 tsp dried rosemary; Salt, to taste; Black pepper, to taste; 1–2 tbsp olive oil (optional, for searing); 1 tbsp cornstarch + 2 tbsp water (optional, for gravy)

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Easy Crockpot Pot Roast is a classic comfort food that delivers fall-apart tender beef, hearty vegetables, and rich, savory gravy—all with almost no effort. I let the slow cooker do the heavy lifting while I go about my day, and by dinnertime, I have a warm, satisfying meal that tastes like it’s been cooking for hours (because it has!).

Why You’ll Love This Recipe

I love this pot roast because it’s a true “set it and forget it” meal. Everything goes into the slow cooker, and by the time I’m ready to eat, the meat is so tender it shreds with a fork. It’s the kind of recipe that fills my home with cozy aromas and never fails to hit the spot. It also makes plenty of leftovers, which taste even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chuck roast (3–4 lbs)
Carrots, peeled and cut into chunks
Potatoes, quartered (Yukon gold or red work best)
Yellow onion, sliced
Garlic cloves, minced
Beef broth
Worcestershire sauce
Tomato paste or ketchup
Dried thyme
Dried rosemary
Salt
Black pepper
Olive oil (for searing, optional)
Cornstarch and water (optional, for thickening gravy)

Directions

I season the roast generously with salt and pepper.
For extra flavor, I sear the roast in a hot skillet with olive oil until browned on all sides, but I skip this step if I’m short on time.
I place the carrots, potatoes, and onions in the bottom of the slow cooker.
I set the roast on top of the vegetables and sprinkle in the garlic, herbs, and tomato paste.
I pour in the beef broth and Worcestershire sauce, then cover and cook on low for 8–10 hours or high for 5–6 hours, until the meat is tender and easy to shred.
Once done, I remove the roast and veggies. If I want gravy, I whisk together cornstarch and water, then stir it into the juices and cook on high for 5–10 minutes until thickened.
I slice or shred the roast and serve with the veggies and gravy.

Servings and timing

This recipe makes about 6 servings. Prep time takes around 15 minutes, and cook time is 8–10 hours on low or 5–6 hours on high in the crockpot. Total hands-on time is minimal, which is one of my favorite things about it.

Variations

Sometimes I add mushrooms or swap potatoes for sweet potatoes. I’ve also tried it with balsamic vinegar instead of Worcestershire for a tangy twist. If I want a thicker stew-style pot roast, I cut the vegetables smaller and add a little extra tomato paste. I occasionally use Italian seasoning or add a splash of red wine for more depth.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or warm everything on the stovetop with a splash of broth to keep it moist. This dish also freezes well—I portion it out, freeze it, and reheat it when I need a quick comfort meal.

FAQs

What’s the best cut of meat for pot roast?

I always go for a chuck roast. It has great marbling, which makes it super tender after slow cooking.

Do I have to sear the meat first?

No, but I like to when I have time. It adds a deeper flavor, though the roast still turns out delicious without it.

Can I cook it on high instead of low?

Yes, I cook it on high for 5–6 hours when I need it done faster. Low and slow gives the most tender results, though.

How do I keep the vegetables from getting mushy?

I cut them into large chunks so they hold up during the long cooking time. Adding them halfway through cooking also helps if I want them firmer.

Can I make gravy from the juices?

Absolutely. I mix a little cornstarch with water and stir it into the hot cooking liquid until it thickens into a savory, flavorful gravy.

Conclusion

Easy Crockpot Pot Roast is one of those timeless meals that never goes out of style. It’s hearty, comforting, and wonderfully low-effort. I love how it transforms simple ingredients into something so rich and satisfying, making it perfect for a busy day, a cozy weekend, or feeding a hungry crowd with ease.