Fall-Apart Slow Cooker Pot Roast
Nothing says comfort quite like a slow-cooked pot roast that’s tender enough to pull apart with a fork. For many of us, it’s a meal tied to memories—weekends filled with the scent of beef, onions, carrots, and potatoes simmering away while the day slowly unfolded. It’s filling, familiar, and deeply satisfying.
This slow cooker version brings all that classic flavor with minimal hands-on time. A humble chuck roast transforms into juicy, flavorful beef, while the cooking liquid becomes a rich, savory gravy perfect for spooning over everything on the plate. It’s an ideal choice for relaxed family dinners or effortless entertaining.
Slow Cooker Pot Roast
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck roast or beef shoulder | 3–4 lb (1.4–1.8 kg) | Main cut |
| Vegetable or olive oil | 2 tbsp | For browning |
| Salt | 1 tsp | Seasoning |
| Black pepper | ½ tsp | Seasoning |
| Garlic powder | 1 tsp | Flavor |
| Onion powder | 1 tsp | Flavor |
| Thyme | 1 tsp dried or 2 fresh sprigs | Aromatic |
| Rosemary | 1 tsp dried or 2 fresh sprigs | Aromatic |
| Onion | 1 large, sliced | Natural sweetness |
| Carrots | 4, cut into large pieces | Classic vegetable |
| Potatoes | 3–4 medium, chunked | Hearty addition |
| Beef broth | 3 cups | Cooking liquid |
| Worcestershire sauce | 2 tbsp | Depth and savoriness |
| Tomato paste (optional) | 2 tbsp | Extra richness |
| Cornstarch | 2 tbsp | For thickening |
| Cold water | 2 tbsp | For slurry |
Instructions
1. Season and Brown (Optional but Adds Flavor)
Pat the roast dry and season evenly with salt and pepper. Heat oil in a skillet over medium-high heat and sear the beef on all sides until deeply browned.
2. Build the Base
Arrange the carrots, potatoes, and sliced onion in the bottom of the slow cooker.
3. Add the Roast and Seasonings
Place the beef on top of the vegetables. Sprinkle with garlic powder, onion powder, thyme, and rosemary.
4. Add the Liquid
In a bowl, mix the beef broth, Worcestershire sauce, and tomato paste if using. Pour over the roast.
5. Cook Low and Slow
Cover and cook on Low for 8–10 hours or High for 5–6 hours, until the beef is very tender and easily shreds.
6. Make the Gravy
Remove the roast and vegetables to a serving platter. Transfer the cooking liquid to a saucepan and bring to a simmer. Stir in the cornstarch slurry and cook until thickened.
7. Serve
Slice or shred the beef, ladle the gravy over the top, and serve alongside the vegetables.
