Slow Cooker Pot Roast with the BEST gravy!

Prep Time 15 minutes
Total Time 8 hours 15 minutes
Servings 6 servings

Jump to Recipe

This Slow Cooker Pot Roast has incredible flavor and the best gravy! Creamy potatoes, tender carrots, fall apart roast beef — it’s pure comfort food!

cooked slow cooker pot roast in white crockpot with potatoes and carrots

Looking for more ways to cook pot roast? Try my Easy Pot Roast recipe (the BEST gravy!) or my Perfect Instant Pot Pot Roast Recipe!

There are days when you just need a simmering slow cooker full of comfort food, and this Slow Cooker Pot Roast is just the ticket.

The roast beef is fall apart tender, and a couple special ingredients give this roast beef so much incredible flavor!

The gravy on this pot roast, you guys… it’s the best.

It’s not just thickened beef broth or drippings or onion soup mix. You might not think the tomato paste and balsamic vinegar would do that much, but they really pack in a lot of flavor!

The potatoes and carrots come out perfectly tender and coated in that delicious sauce. You really need to try it to believe it!

See what people are saying!

“Didn’t have as much time so i did 5 hours on high. Followed the recipe exactly. My boyfriend said it tasted better than his moms pot roast. *saving recipe*” — Sarah

Add your review

Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!

Why we love this recipe:

  • The slow cooker works its magic: this roast is so tender and cooks mostly hands off! I love crockpot meals for busy days.
  • The flavorful gravy! I know some of you might feel skeptical about some of gravy ingredients… but trust me on this one! They add the perfect pop of flavor to finish before serving.
  • It’s a meal in one: no side dishes needed! (But I wouldn’t turn down one of Mom’s Homemade Buns or these golden Brioche Buns 😉)
overhead image of slow cooker pot roast on white platter with a blue towel

With school starting again and the days turning cloudier, there’s nothing I’d rather curl up with after a busy day than a big bowl of this pot roast! (But if I had to choose a second and third, this Crockpot Mac and Cheese and this Crockpot Potato Soup would be right up there!)

How to make Slow Cooker Pot Roast:

  1. Combine your seasoning and sprinkle it all over the roast. Press it in so it sticks well!
  2. Brown your roast in a skillet over high heat, just so you have a nice golden crust. (Can you skip this part? Yes, sort of. See my tips below)
  1. Add onion, and then the other gravy ingredients to the same pan — they will cook down and suck up all of that browned beef flavor at the same time!
  2. Throw everything into the slow cooker and let it all hang out until fall apart tender and full of flavor. Before serving, finish your gravy and thicken further if needed.

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

  • You don’t have to spend big money on a great cut of meat to make a pot roast — the slow cooker can tenderize almost any cut of beef as it cooks through the day.
  • That being said, a chuck roast (as it will be called in the United States) or blade roast (as it is called in Canada) — often labelled “pot roast” is the most common choice for pot roast.
  • It is not an expensive cut, but it has great marbling which leads to very tender meat.
  • You can use other varieties, but one that is labelled “pot roast” in Canada will be your best bet!

How to make this Pot Roast recipe in the Instant Pot:

Would you believe I already have an Instant Pot Pot Roast recipe here? And would you believe that I based this recipe off of that one because it was so.dang.good.

Believe it.

If you want to make this in your pressure cooker, click here for my Instant Pot Pot Roast recipe.

a platter of crockpot pot roast against a blue towel

Variations on this Crockpot Pot Roast:

  • This crock pot roast recipe is already naturally gluten and dairy free, just be sure to wash your vegetables and check your labels before serving to anyone with food allergies or sensitivities.
  • To brighten the flavors even more after such a long cook time, throw in some fresh chopped parsley or an extra tablespoon of balsamic vinegar
  • You can swap the potatoes for cauliflower for a lower carb version, just remember that cauliflower cooks more quickly than potatoes so you may want to add them halfway through the cook time.
close up image of gravy being drizzled on slow cooker pot roast

Do you have to brown your roast before adding it to the slow cooker?

The short answer? No.

The long answer? Yes and no.

Yes, if you want to seal in the juices and add extra flavor to your pot roast. Browned food equals flavor, so any time you are browning meat, you’re adding more flavor to the recipe. It also keeps the juices inside the meat and doesn’t dilute your gravy.

No, if you just plain don’t have time or you are making the recipe with a one year old on your hip like I sometimes do.

Your gravy will be more diluted with the juices from the meat, but it will be fine and good. Taste test at the end, and add a splash of balsamic vinegar or extra seasoning at the end if need be. It will be fine.

What to serve with pot roast:

This recipe has protein, carbs and vegetables so it really is a meal in one.

That being said, I’ll never turn down some crusty No Knead Bread or a Homemade Dinner Roll to mop out all of that gravy!

You can serve something green on the side for a pop of freshness if you like — I’d recommend this easy Broccoli Salad, Roasted Green Beans or Cheesy Baked Asparagus.

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Slow Cooker Pot Roast (the BEST gravy!)

4.96 from 150 votes
This Slow Cooker Pot Roast has such incredible flavor and the best gravy! Creamy potatoes, tender carrots, fall apart roast beef — it’s pure comfort food!
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Cuisine American
Course Main Course
Servings 6 servings
Calories 536cal


  • teaspoons seasoning salt (I use Lawry’s)
  • teaspoons garlic powder
  • teaspoons Italian seasoning
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 1.2 kg beef roast about 2.5lbs (chuck or blade is best)
  • 2 tablespoons oil
  • ½ medium onion finely chopped
  • cups beef broth
  • 1 tablespoon tomato paste
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon liquid honey
  • tablespoons corn starch
  • 1 tablespoon water
  • 2 large carrots peeled and sliced
  • 1.5 lbs baby potatoes halved if large
  • 2 tablespoons ketchup optional


  • In a small bowl, combine seasoning salt, garlic powder, Italian seasoning, onion powder and pepper. Rub over roast completely.
  • Heat a frying pan over high heat and add oil. Sear roast on all sides, just until browned. Place roast in 4-6 quart slow cooker.
  • Add onion to the same pan and cook over medium heat until translucent. Add broth, tomato paste, vinegar, Worcestershire sauce and honey to the pan with the onions. Whisk together corn starch and water and add to the pan.
  • Cook and stir over low heat, scraping any bits off the bottom of the pan, for 2-3 minutes. 
  • Place potatoes and carrots around roast in slow cooker and pour the sauce over top. Cook on low for 8 hours (low is better, but you can also do high for 4 hours), until roast shreds easily and potatoes are tender. (*For firmer vegetables, you can add them about 2-3 hours in to the cook time)
  • Remove roast to slice or shred. Stir in ketchup if desired (it just brightens the flavor after a long cook time) and serve juices with roast and vegetables. If desired, you can place the juices in a small saucepan and thicken with additional corn starch slurry.


*Be sure not to cut your potatoes or carrots too large or too small — you don’t want them to turn to mush during the long cook time but you also don’t want them rock hard. 

Nutrition Information

Calories: 536cal | Carbohydrates: 30g | Protein: 41g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 138mg | Sodium: 935mg | Potassium: 1310mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3490IU | Vitamin C: 25.4mg | Calcium: 66mg | Iron: 5.6mg
Keywords crock pot, crockpot pot roast

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

More slow cooker comfort food recipes you’ll love!

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions


  1. Taylor says

    I do not have cornstarch. Is this an important part or is it okay to skip? Anything I can use to replace it?

    • Rebecca says

      I used a packet of brown gravy mix bc I was out of cornstarch and it was amazing! Have made this several times, and it always impresses!

    • The Recipe Rebel says

      Hi Taylor! You could leave it out, but it does help thicken the sauce some. Sometimes you can do this with flour but I haven’t tested it out.

  2. Randy Brown says

    Hi Ashley .. I am going to make this recipe and was wondering if I could use wine to replace the beef broth or incorporate it in another way ?

    • The Recipe Rebel says

      Hi Randy! I’ve only tested the recipe as written, but you likely could. If you decide to experiment, let me know how it goes!

  3. Dani says

    Looking forward to making this for Christmas dinner! Have you ever doubled the recipe? Would it be the same cook time? The only cut of blade I was able to snag before the holidays is just under 5 lbs.

  4. Brenda says

    I’m making this right now, exactly as directed, but I’m using a Dutch oven in my oven instead of the crockpot. I’m home all day to keep an eye on it and I just prefer the texture from roasting. I set my oven between 200° and 300° and cook it all day long, about 8 hours. Smells amazing!

    • Ashley Fehr says

      Hi Kellie! Thanks for asking that question — I’ve added some tips to the post. A chuck roast is best (called a Blade roast or labelled for “pot roast” in Canada) — it has good marbling and will make a tender pot roast.

  5. Amanda says

    Do you mix the ketchup in with the remaining liquid in the crockpot at the end?? And then pour over shredded meat?
    Thank you! Excited to try!

  6. Kelly says

    This was soooo delicious! It was my first time searing the meat before I made a crockpot roast, and it was well worth the extra few minutes of time. The roast was so flavor and tender and juicy, it was a big hit! Thank you!

  7. Sherry J says

    I love using the instapot, however, my family is typically not a fan of instapot recipes for some reason. This one they devoured and said I should make again! I cut the beef into 3 equal pieces, removed most of the fat and seared to start. I did everything else as described but forgot to add the honey and did not use the optional ketchup. Really nice flavor. Thank you for sharing!

  8. Tiffany says

    We tried this last night! We left out the opinions because we don’t like them and I couldn’t find balsamic vinegar so used vinaigrette instead and at the last hour I added two packets of brown gravy to thinken it up more. The smell alone was delicious! Definitely be making again!

  9. Nicole Budgell says

    I just found your recipe and it’s in the crockpot now… smells AMAZING!!! Can’t wait to try it!

  10. Nada says

    Hi Ashley,
    Can you please clarify what cut of meat you used for the pot roast? It looks like tenderloin but many recipes recommend chuck beef. Would love to hear your thoughts

  11. Stacy Pampuch says

    In my crockpot today! Plummeting temps & windchill in MN so clearly I had no other choice…! 🙂 Based upon how it looked & smelled going in, I’m pre-rating it 5/5.

  12. Cynthia says

    Excited to work with this. Need to adjust for lower sodium and other things. I am juggling 3 different diets. Diabetic, stage 4 kidney failure and heart issues. Sooooo it is play around with the recipe to give me what I can have

4.96 from 150 votes (128 ratings without comment)

Leave A Reply

Have you tried this recipe? Leave a rating