{"id":1527,"date":"2026-03-08T00:07:40","date_gmt":"2026-03-08T00:07:40","guid":{"rendered":"https:\/\/airfryerchickenwings.com\/slowcooker\/?p=1527"},"modified":"2026-03-08T00:07:40","modified_gmt":"2026-03-08T00:07:40","slug":"slow-cooker-pot-roast","status":"publish","type":"post","link":"https:\/\/airfryerchickenwings.com\/slowcooker\/slow-cooker-pot-roast\/","title":{"rendered":"Slow Cooker Pot Roast"},"content":{"rendered":"
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This Slow Cooker Pot Roast is the ultimate family dinner recipe, especially on weekends when you have more time to linger over supper. With just a few minutes of prep work, the slow cooker does the rest, filling your house with tasty aromas all day. It\u2019s a classic combo that\u2019s the perfect comfort food for a Sunday supper with friends and family gathering around the table.<\/p>\n

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A Sunday roast was on repeat in our house growing up. And you know what? I don\u2019t remember anyone ever complaining about having roast again for dinner! My mom would rotate between beef and pork roast<\/strong><\/a>s, but it was always served with potatoes and carrots from our garden.<\/p>\n

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Watch How to Make Slow Cooker Pot Roast<\/h2>\n<\/div>\n<\/div>\n

Fast-forward to now, and I\u2019m still making Sunday roasts, but with potatoes and carrots from a local farm. We don\u2019t currently have garden space, but once you taste fresh veggies, you\u2019ll go out of your way to find them.<\/p>\n

In fact, this recipe is even tastier if you can find locally grown veggies in your area! But don\u2019t worry\u2014there are still plenty of flavors to go around if you can\u2019t.<\/p>\n<\/div>\n<\/div>\n

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Speaking of flavor, you\u2019ll see I love to use fresh herbs here, but they\u2019re not totally necessary. My mom often made roasts without any seasoning other than salt and pepper. Sometimes, she\u2019d use a bit of Italian seasoning or Herbs de Provence. Either option is very affordable and super tasty.<\/p>\n

You\u2019ll also find my option for using red wine in a \u2018fancy\u2019 pot roast. But broth instead of wine will give you wonderful results with a \u2018down home\u2019 flavor. You can\u2019t go wrong with either option, and we go back and forth between the 2 variations.<\/p>\n

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Ingredients & Substitutions<\/h2>\n
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  • Beef roast \u2013<\/strong>a chuck roast is my go-to for the best cut of meat for a pot roast meal because it has just the right amount of marbling to produce super tender cooked meat.<\/li>\n
  • Onion & garlic \u2013 <\/strong>add so much flavor here, especially after they get a quick saut\u00e9 in the pan you sear the roast.<\/li>\n
  • Potatoes, carrots, & celery \u2013 <\/strong>both potatoes and carrots are classics with pot roast, but I also like to add thinly sliced celery. It simply melts into the broth as it cooks, adding flavor. I prefer the nice texture of Yukon golds or red potatoes with pot roast, but the slightly drier Russet potatoes also work.<\/li>\n
  • Dijon mustard \u2013<\/strong> adds some depth of flavor to this roast, but can be omitted.<\/li>\n
  • Broth & optional red wine \u2013<\/strong> as I mentioned, we sometimes add red wine for a \u2018fancy\u2019 roast, but you can also use broth for a very tasty, more down-home flavor. For depth of acidity, you can also use 1-2 tbsp of balsamic vinegar as a substitute.<\/li>\n
  • Herbs \u2013 <\/strong>I like to add sprigs of rosemary and thyme, or just one if I don\u2019t have much around. I also use Italian seasoning or Herbs de Provence if I don\u2019t have anything fresh in the house. And for a plain old-fashioned flavor, you can omit them altogether for classic \u2018meat and potatoes\u2019.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

    How to make this recipe step by step<\/h2>\n
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    \"Seared<\/div>\n<\/figure>\n

    Step 1: <\/strong> Start by searing the roast to brown both sides. I find a cast-iron skillet works really well for this!<\/p>\n<\/div>\n<\/div>\n

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    Step 2:<\/strong> Add the roast to the slow cooker, then briefly saut\u00e9 the onion and garlic, then add the wine\/broth to scrape up the browned bits from the bottom of the pan. Pour this mixture over the top of the roast in the slow cooker.<\/p>\n<\/div>\n<\/div>\n

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    Step 3: <\/strong>Next, add the carrots and potatoes on top of the roast, and place the fresh herb sprigs on top. If you\u2019re using dried herbs, I like to add them to the wine\/broth mixture in step 2.<\/p>\n<\/div>\n<\/div>\n

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    \"Finished<\/div>\n<\/figure>\n

    Step 4:<\/strong> Set the slow cooker to 8 hours on low, and enjoy your day while your dinner cooks! When the roast is tender, serve it from the slow cooker bowl or arrange it on a serving platter.<\/p>\n<\/div>\n<\/div>\n

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    Ways to serve this<\/h2>\n
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    • Serve this crockpot roast recipe with an extra veggie, like Roasted Broccoli or Roasted Asparagus. For an easy stovetop veggie, try my Saut\u00e9ed Green Beans.<\/li>\n
    • Omit the potatoes in the slow cooker and make my Cheesy Mashed Potatoes, Best Mashed Potatoes, or Mashed Sweet Potatoes instead.<\/li>\n
    • Add a fresh note with my Apple Spinach Salad or Strawberry Spinach Salad.<\/li>\n
    • Make Paleo Gravy or my Gluten-Free Gravy with the juices.<\/li>\n
    • Serve my Death by Chocolate, Gluten Free Chocolate Cake with Buttercream Frosting, or my Truffle Cream Pie for dessert.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      FAQ\u2019s<\/h2>\n
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      Should a pot roast be covered in liquid in the slow cooker?<\/strong><\/p>\n

      No, you want to add some liquid, but there\u2019s no need to have the roast submerged in a slow cooker. Follow the recipe\u2019s liquid amount and pour it over the top of the roast. This will give you plenty of liquid to tenderize the roast as it cooks, with enough leftovers to make gravy.<\/p>\n<\/div>\n

      Do you have to brown the roast before putting it into the slow cooker?<\/strong><\/p>\n

      No, but it does add a lot of flavor to the meat and the other ingredients. Taking a few minutes to sear the roast is worth it, even if it means wiping up the stove afterward.<\/p>\n<\/div>\n

      Is it better to cook a roast on HIGH or LOW in the slow cooker?<\/strong><\/p>\n

      Low and slow is best for a chuck roast because it yields the most tender roast. I have cooked chuck roasts on high, and they\u2019re still good, but low is always best.<\/p>\n<\/div>\n

      Should meat or vegetables go in the slow cooker first?<\/strong><\/p>\n

      Put the roast in first with the vegetables on top, this allows the roast to become tender faster and the vegetables won\u2019t be mushy this way.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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      Storing leftovers<\/h2>\n