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Slow cooker pot roast served with tender vegetables on a rustic cutting board garnished with fresh thyme

Slow Cooker Pot Roast

This slow cooker pot roast is a hearty and nutritious meal that combines tender beef with flavorful vegetables, all cooked to perfection in your slow cooker. It's an easy slow cooker pot roast recipe that ensures you get the best pot roast in slow cooker. With wholesome ingredients and low effort, it's perfect for busy weeknights and adapts well to various diets, proving to be the ultimate healthy slow cooker pot roast.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 teaspoons olive oil or avocado oil
  • 2 ½ – to 3-lb beef chuck roast
  • 1 large yellow onion, cut into ½-inch thick slices
  • 1 teaspoon fine salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 6 – 7 garlic cloves, minced
  • 24 ounces baby yellow potatoes (cut any larger ones in half)
  • 1 lb carrots, peeled and cut into 2 – 3-inch pieces (can use baby carrots)
  • 2 cups low-sodium beef broth (may use chicken broth)
  • 2 tablespoons cornstarch optional for gravy
  • 3 tablespoons water optional for gravy

Instructions
 

  • In a large heavy skillet over medium-high heat, add the oil, swirling to coat the bottom.
  • Once hot, sear the roast for 3–4 minutes on each side until browned. This locks in flavor.
  • Place sliced onions in the bottom of the slow cooker, creating a bed for the meat.
  • Lay the seared roast on top of the onions.
  • Sprinkle salt, pepper, thyme, and minced garlic evenly, gently rubbing the seasoning into the meat’s surface.
  • Add potatoes and carrots around the roast, ensuring even distribution.
  • Pour the low-sodium beef broth over the vegetables.
  • Cover with the lid and cook on low for 8–10 hours or high for 6–7 hours.
  • Once done, transfer the roast to a cutting board or large platter. Shred it into chunks using two forks.
  • Optional: To make gravy, remove 1 ½ cups of liquid from the slow cooker and place it in a saucepan over medium heat.
  • Mix 3 tablespoons water with 2 tablespoons cornstarch to form a smooth slurry, then slowly whisk it in. Bring to a boil, reduce to a simmer, and whisk until thickened (about 2–3 minutes).
  • Serve the shredded beef with vegetables and drizzle gravy over the top, if using.