Slow Cooker Pot Roast Recipe (With Video)

Prep Time:

15 mins

Cook Time:

5 hrs

Total Time:

5 hrs 15 mins

Servings:

6

Martha’s slow-cooker pot roast recipe is a must for fall and winter cooking. It takes just 15 minutes to pull together, then the slow-cooker does the rest of the work. In addition to chuck roast, our recipe calls for the usual potatoes, carrots, and onion and gets a deep and savory boost from tomato paste, Worcestershire sauce, and a few mashed cloves of garlic. It also reheats well and often tastes even better the next day. Comforting and satisfying, pot roast is hard to beat when cold weather sets in, and it doesn’t get easier—or more delicious—than this simple recipe.

Two plates of pot roast served with potatoes and carrots accompanied by glasses of red wine and salt and pepper shakers — Grant Webster

The Best Cut of Meat for Pot Roast

You'll need a three-pound beef roast for this recipe. For the most moist and tender result, we prefer to use a well-marbled piece of chuck roast. Like short ribs and brisket, chuck roast is full of connective tissue, which breaks down beautifully when cooked low and slow. This keeps the meat from drying out and contributes plenty of flavor to the finished dish.

If you can't find chuck roast—or if you're looking for a leaner option—seek out bottom round or a sirloin tip roast.

Tying the meat is an optional step that makes for a tidier presentation. To do this, wrap and tie kitchen twine around the roast at 2-inch intervals, then wrap it around the length of the roast and tie. The twine should be fairly snug but not so tight that it's cutting into the meat.

Other Key Components

Vegetables: We opt for the classic potatoes, carrots, and onions for this recipe. With their thin skins, small Yukon Gold potatoes require next to no effort; just scrub them, then halve (or quarter if large). You can use a white onion instead of yellow, or even a couple of quartered shallots.

Flavor boosters: Umami-rich ingredients like tomato paste and Worcestershire sauce add savory depth to this pot roast. Rubbing the meat with a few mashed garlic cloves adds another layer of flavor that shouldn't be skipped.

Thickener: Cornstarch works its magic on the sauce, thickening it during the cook time and adding body. Be sure to whisk it well with some of the broth before adding in the remaining ingredients to keep it from clumping.

Liquid: We like the mild taste of chicken broth here, but you can certainly use beef broth or stock if you prefer. As always, we recommend using a low-sodium option, which allows you to better control the saltiness of the finished dish.

Directions

Ingredients for a pot roast including raw beef carrots potatoes onion and various small bowls with seasonings and liquids — Grant Webster

Mix cornstarch and some broth; add vegetables and remaining liquid:

In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.

Grant Webster

Grant Webster
Season roast and add to slow cooker:

Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).

Grant Webster

Grant Webster
Slice roast and serve:

Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.

How to Store and Reheat Leftovers

Pot roast often tastes even better the next day, so you're in luck if you've got leftovers. Refrigerate them in an airtight container for up to 4 days.

Reheating

To reheat, add a generous splash of broth or water, then cover and heat in a 325-degree Fahrenheit oven until hot throughout.

Alternatively, reheat individual portions, covered, in the microwave in 1- to 2-minute increments until warmed through, adding a splash of liquid to keep meat from drying out.

What to Serve With Pot Roast

Pot roast can be served on its own as a complete meal, it contains protein, vegetables, and a starch. You can certainly round things out with a salad, green vegetable, and/or some crusty bread for soaking up the delicious sauce if you like.

Try this hearty kale salad or toss your favorite fresh greens with Martha's perfect mustard vinaigrette. You can never go wrong with sautéed green beans or steamed broccoli served on the side. Or, try roasting radicchio: In season during the colder months of the year, radicchio turns deliciously tender and sweet in the heat of the oven.

5 More Slow-Cooker Beef Recipes to Try

This recipe originally appeared in Martha's book, One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More.

Updated by

Esther Reynolds

Classic Pot Roast for the Slow Cooker

The Best Cut of Meat for Pot Roast

Other Key Components

Directions

Mix cornstarch and some broth; add vegetables and remaining liquid:

Season roast and add to slow cooker:

Slice roast and serve:

How to Store and Reheat Leftovers

Reheating

What to Serve With Pot Roast

5 More Slow-Cooker Beef Recipes to Try

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