Slow Cooker Pot Roast

by Cathy Andrasko-10 January 2026Medium

Prep Time15 min

Cook Time480 min

Total Time495 min

Servings6

A comforting, fall-apart tender pot roast made effortlessly in a slow cooker, perfect for family gatherings and cozy dinners.

Method

0
Pat the chuck roast dry with paper towels and season with salt, pepper, and spices. Dust with flour.
1
Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned.
2
Transfer the roast to a slow cooker. In the same skillet, cook tomato paste for a minute, then deglaze with red wine.
3
Place onion in the slow cooker, add the roast, pour in the wine mixture, beef broth, chicken broth, and Worcestershire sauce. Add thyme and bay leaves.
4
Cook on LOW for 8-10 hours or HIGH for 5-6 hours. Add potatoes and carrots in the last 4 hours on LOW or 2-3 hours on HIGH.
5
Once the roast is tender, transfer it and vegetables to a platter. Tent with foil and let rest.
6
Strain cooking liquid into a saucepan, bring to a boil. Whisk cornstarch with cold water and add to the boiling liquid to thicken. Stir in butter.