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Slow cooker beef pot roast with potatoes and carrots.
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4.75 from 12 votes

Slow Cooker Pot Roast Recipe

Make this slow cooker pot roast recipe for a hands-off dinner that’s tender, juicy, loaded with flavor, and perfect to prepare ahead of time!
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: 15 minute dinner, beef crockpot recipe, beef pot roast, chuck roast steak, easy crockpot dinner, easy slow cooker meal, pot roast recipe, slow cooker beef, slow cooker beef stew, slow cooker pot roast, slow cooker pot roast recipe
Servings: 16 servings
Author: Food Dolls

Equipment

Ingredients

  • 4 pounds chuck roast boneless, fat trimmed
  • Salt to taste
  • Black pepper to taste
  • 2 Tablespoons all-purpose flour
  • 1 1/4 cups low-sodium beef broth divided
  • 1/4 cup tomato sauce
  • 4 cloves garlic peeled
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 2 teaspoons paprika
  • 1 teaspoon mustard powder
  • 4 large carrots chopped
  • 1 large onion chopped
  • 1 pound Yukon gold potatoes or Yukon gold baby potatoes, quartered

Instructions

  • Dry the chuck roast with a paper towel. Season both sides with salt and pepper.
    4 pounds chuck roast, Salt to taste, Black pepper to taste
  • Heat the oil in a pan over high heat. Once hot, sear both sides of the roast for 1-2 minutes or until browned.
  • In a mixing bowl, combine the all-purpose flour and ¼ cup broth, whisking until smooth.
    2 Tablespoons all-purpose flour, 1 1/4 cups low-sodium beef broth
  • In the bottom of a slow cooker, add the flour mixture, the remaining broth, tomato sauce, garlic, thyme, rosemary, paprika, mustard powder, salt, and pepper. Stir to combine.
    1/4 cup tomato sauce, 4 cloves garlic, 1 sprig fresh thyme, 1 sprig fresh rosemary, 2 teaspoons paprika, 1 teaspoon mustard powder
  • Add the seared beef, carrots, onions, and potatoes. Stir to combine and coat the beef.
    4 large carrots, 1 large onion, 1 pound Yukon gold potatoes
  • Cover the slow cooker, and set it on HIGH for 4-6 hours or LOW for 8 hours.
  • Store in the fridge for up to 4 days or in the freezer for up to 4 months.

Video

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Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 9g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 159mg | Potassium: 619mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3062IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 3mg