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Slow cooker pot roast served with carrots, potatoes and green beans.

Slow Cooker Pot Roast

This slow cooker pot roast is a chuck roast simmered to tender perfection in a crock pot with carrots and potatoes. A comfort food classic that's simple to make, and is great for feeding a crowd.
Course Main, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 8
Calories 502kcal
Author Sara Welch


  • 1 tablespoon olive oil
  • 4 pound chuck roast
  • salt and pepper to taste
  • 2 1/2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon dried Italian seasoning
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 1 onion peeled and cut into wedges
  • 2 pounds small Yukon gold potatoes whole or halved
  • 1 pound carrots peeled, halved and cut into 2 inch pieces
  • 3 slices bacon
  • 2 tablespoons corn starch
  • 2 tablespoons chopped parsley


  • Heat the oil in a large pot over medium high heat. Season the roast generously all over with salt and pepper.
  • Place the meat in the pan. Cook for 4-5 minutes per side or until browned.
  • Place the beef broth, tomato paste, Worcestershire sauce, garlic, Italian seasoning, bay leaf, smoked paprika and salt and pepper in the bottom of a large slow cooker. Whisk to combine.
  • Arrange the onions, carrots and potatoes in the bottom of the slow cooker. Place the roast on top.
  • Lay the slices of bacon on top of the roast. Cover and cook for 6-8 hours on low heat.
  • Remove the meat and vegetables from the pot and arrange on a serving platter. Discard the bay leaf and bacon.
  • Pour the liquid from the slow cooker through a strainer into a medium sized saucepan. Skim any fat from the liquid. Bring the liquid to a simmer over medium heat.
  • Whisk together the corn starch with 3 tablespoons of cold water. Add the corn starch mixture to the pan of liquid. Bring to a boil and cook for 1 minute or until gravy has just thickened.
  • Pour the sauce over the meat and vegetables. Sprinkle with parsley, then serve.



Calories: 502kcal | Carbohydrates: 24g | Protein: 49g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 162mg | Sodium: 606mg | Potassium: 1523mg | Fiber: 5g | Sugar: 4g | Vitamin A: 9655IU | Vitamin C: 18mg | Calcium: 107mg | Iron: 9mg