Slow Cooker Pot Roast is classic ultimate comfort food. A melt-in-your-mouth beef roast is slow-cooked for hours with the vegetables in a flavourful gravy. Served with mashed potatoes and steamed beans😋 
Here’s what you’ll need to make a slow cooker pot roast
Equipment:
Crock Pot or Instant pot
Strainer and saucepan if you like to thicken the gravy. If using an Instant Pot, use a slotted spoon or spider to remove the vegetables and thicken the gravy in the Instant Pot.
Slow Cooker Pot Roast Ingredients:
Beef– the best beef cuts for pot roast are chuck roast, shoulder steak, brisket, and top or bottom round.
Seasoning– salt to taste, ground black pepper, garlic powder, onion powder, paprika, and cumin.
Vegetables– garlic, onion, carrots, celery, mushrooms, potatoes (if desired) and thyme. Add Rosemary leaves if available.
Boullion Cube– Beef bouillon to enhance beef flavour for a tasty gravy
Worcestershire sauce and red wine(optional)– add a depth of flavour. Substitute red wine with low-sodium beef broth.
Slurry– flour and water or beef broth to thicken the gravy.
How to make Slow Cooker Pot Roast
Season the beef. Mix all the seasoning rub ingredients and generously season the beef roast. Set aside while preparing other ingredients. For the best flavour, make it ahead and season the beef. Cover and refrigerate overnight.
Prepare the vegetables and toss them inside the Crock-pot or Instant Pot.
Sear the beef. Although you can skip this method, it adds a smoky depth of flavour and a nice outer texture to the beef.
To sear the beef. Preheat a grill or cast iron pan. Grease the grill or cast iron pan with cooking oil. Sear the beef roast for about a minute on each side or until nicely browned.
Place the seared beef in the Crock Pot or Instant Pot with the vegetables.
Add the crushed bouillon cube, Worcestershire sauce, red wine(optional), and the slurry (water and flour).
Cook on low and slow. Cover with the lid on, and slow cook on low (for 1 lb to 3 lbs) for about 7 to 8 hours (make sure no peeking). You can cook this on high for about 4 to 5 hours if you are short of time. However, it’s not the same as when cooked slow, with the melt-in-your-mouth texture.
When the beef roast is falling apart tender, remove the slow-cooked beef and cover to rest. Also, keep it moist while thickening the gravy.
To make the gravy. Place a strainer on a saucepan to remove and strain the vegetables from the Crock Pot. If using an Instant Pot, use a slotted spoon or spider spoon to remove the vegetables. Bring to a simmer until thickened to your desired consistency. Add a slurry (flour mixed in water or broth) if needed.
How to Serve. Shred the beef with a fork. Serve with the carrots from the pot roast or potatoes, if added. Pour the gravy over the shredded beef. 
Sides for Slow Cooker Pot Roast
- mashed potatoes
- steamed beans
- steamed broccoli
- steamed cauliflower
- roasted or steamed Brussels sprouts
- Air Fryer Broccoli and Cauliflower
- Bread Rolls- try my bread rolls recipes, Pandesal, and Sweet Potato Dinner Rolls
- Air Fryer Sizzling Mushrooms
Slow Cooker Pot Roast
Watch How to Make It
Equipment
- 1 Crock Pot or Instant Pot
Ingredients
- 1.5 to 2 lb beef roast
- 2 stalks celery
- ½ lb carrot
- ½ lb mushrooms
- 1 onion medium
- 2 cloves garlic smashed or minced
- 2 sprigs thyme and rosemary, if available
- 1 beef bouillon cube
- ½ cup water
- 2 tbsp flour
- 1 tbsp Worcestershire sauce
- ¼ cup red wine optional substitute low sodium beef broth
For the Seasoning Rub
- ½ to 1 tsp salt
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp oregano
- ¼ tsp cumin
- ¼ tsp ground black pepper
Instructions
- Seasoning the beef. Mix all the seasoning rub ingredients and generously season the beef roast. Set aside while preparing other ingredients.
- Prepare the vegetables and toss them inside the Crock Pot or Instant Pot.
- Searing the beef. Preheat a grill or cast iron pan. Grease the grill or cast iron pan with cooking oil. Sear the beef roast for about a minute on each side or until browned.
- Place the seared beef in the Crock-pot or Instant Pot with the vegetables.
- Add the crushed bouillon cube, Worcestershire sauce, red wine(optional), and the slurry (water and flour).
- Cook on low and slow. Cover with the lid on, and slow cook on low for about 7 to 8 hours.
- Remove the slow-cooked beef and cover to rest while thickening the gravy.
- To make the gravy. Place a strainer on a saucepan to remove and strain the vegetables from the Crock Pot. If using an Instant Pot, use a slotted spoon or spider spoon to remove the vegetables. Bring to a simmer until thickened to your desired consistency. Add a slurry (flour mix in water or broth) if needed.
- Serving the slow cooker Pot Roast. Shred the beef with a fork. Serve with the carrots from the pot roast or potatoes, if added. And classic side dishes for pot roast, like mashed potato and steamed beans. Pour the gravy over the shredded beef.
