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Slow Cooker Pot Roast, Extra Tender

This slow cooker pot roast recipe is melt-in-your-mouth tender, hearty, and full of veggies for an easy yet succulent weeknight meal even the pickiest of eaters will love. Add potatoes to the mix, or serve it with tender egg noodles for the ultimate comfort food! 

pot roast in a dish with a spoon on the side
Served warm, this slow cooker pot roast recipe satisfies even the pickiest of eaters.

Video: Watch Us Make This Recipe

What Is Pot Roast? 

An American dish, pot roast is more of a method of cooking than an exact recipe. Most chefs have their own twist on pot roast using a variety of ingredients and methods of preparation like the Instant Pot, slow cooker, or even stovetop. However, no matter how it’s prepared, every recipe is always comprised of a large, tough cut of beef such as a chuck roast, round roast, or brisket that is cooked long and slow in moist heat in order to help it tenderize. In addition, pot roast recipes almost always contain some kind of combination of vegetables like carrots and potatoes, making them a complete meal. Try our ultra tender Instant Pot Pot Roast if you don’t have time for the slow cooker.

Why This Recipe Stands Out

  • High protein and made with plenty of veggies, this slow cooker pot roast recipe is an easy dinner you can feel good about serving. 
  • All of the ingredients combine in the slow cooker and can even be prepared the night before for a hands-off recipe that tastes like you spent all day in the kitchen. 
  • Savory, scrumptious, and melt-in-your-mouth tender, slow cooker pot roast is the perfect option for feeding a crowd and is always guaranteed to please. 
  • You can easily mix and match the veggies for a customizable comfort food that always hits the spot. 
  • Leftovers keep well in the fridge or freezer for easy meals throughout the week. 

Key Ingredients

Although it features typical ingredients you might expect to see in a slow cooker pot roast recipe, this version has a few stand-out items that make it out-of-this-world delicious and unlike anything you’ve ever tasted before! 

  • Beef Roast – Boneless beef chuck roast forms the base of this dish, cooking down to tender, juicy pieces of meat that are coated in sauce and absolutely mouthwatering.
  • Vegetables – Carrots, celery, and onion are included for a boost of flavor and extra nutrients, making this a complete meal all on its own. 
  • Onion Soup Mix – A dry packet of soup mix is included to achieve a scrumptious savory taste without the need to recruit a million herbs and spices. 
  • Soup – Our secret ingredients, both cream of mushroom soup and cream of celery soup, are added to the slow cooker to infuse the meat with even more flavor and create an ultra-rich and decadent gravy. 
  • All-Purpose Flour – This helps thicken the gravy so it clings to the meat and vegetables. If needed, use a 1:1 gluten-free flour instead. 
  • Beef Bouillon – The best shortcut to creating a savory pot roast gravy. 
  • Spices – Just a dash of garlic powder and ground pepper are all you’ll need! 
  • Potatoes – Although they’re optional, we often love to include Russet potatoes for a well-rounded meal. 
Pot Roast in a Dish
Turn your slow cooker on in the morning, and come home to a warm meal waiting for you.

Types of Pot Roast Meat

When it comes to slow cooker pot roast (or any pot roast, really), tough cuts of meat work best. For this reason, we recommend using one of the following cuts of beef.

Chuck Roast – Used in this slow cooker pot roast recipe, chuck roast comes from the shoulder and neck region of a cow and is slightly fattier than other options. As a result, it has a richer taste and an extra tender texture. However, one thing to note is that chuck roast can be difficult to slice smoothly as it tends to fall apart. We love this about the meat, but it doesn’t allow for leftover sandwiches or structured meals to be assembled easily. 

Brisket – Coming from the breast or lower chest, brisket is still plenty tasty. However, its fat content is primarily around the edges. This means that it is ever slightly less tender than chuck roast. However, this allows for easy slicing later, making it great for sandwiches the next day!  

Round Roast – Cut from the rear legs, round roast is the leanest of the three options. As a result, it’s great for cutting but lacks some of the bold, beefy flavor and juicy texture we love about pot roast made from chuck or brisket. 

Step-By-Step Instructions

You’re not going to believe how simple this recipe is to make! Hearty, comforting, and absolutely packed with flavor, it’s one meal that will have even the pickiest of eaters begging for seconds. 

  1. Arrange the meat and veggies. Slice the veggies, and place them in the bottom of the slow cooker. Then, use paper towels to pat the beef dry, and place it on top of the veggies. 
  2. Create the sauce. In a separate bowl, combine the remaining ingredients except for the potatoes, and pour the sauce over the roast. 
  3. Cook. Cover the slow cooker, and set it to cook on low for 10-12 hours. 
  4. Add the potatoes. If you’re using them, add the potatoes to the slow cooker for the last 5-6 hours of cooking but not before! Otherwise, they’ll overcook. 
  5. Serve. Use a meat thermometer to ensure the roast has reached an internal temperature of 145° Fahrenheit. Then, skim any excess fat off the top of the meat and liquid, and enjoy! 
pot roast with egg noodles
Pair your pot roast with tender egg noodles for a meal that can’t be beat.

Serving Suggestions

Potatoes: We love pot roast served over Mashed Potatoes or with a side of Garlic Herb Roasted Potatoes.

Noodles: Egg noodles are our pasta of choice for pouring all that delicious pot roast sauce over.

Rice: Pot roast and all its sauces are fantastic over Jasmine Rice or even Brown Rice.

Salad: Pair your pot roast with a crispy salad, such as Broccoli Apple Salad or Creamy Caesar Salad.

Commonly Asked Questions

Should my pot roast be completely covered with liquid?

The liquid helps lock in moisture and tenderize the pot roast, but if your beef isn’t fully submerged, it’s fine. Aim for most of it to be submerged.

Do I have to brown the roast first?

Given that we’re cooking this pot roast in the slow cooker, searing the meat isn’t necessary. The slow cooking process and rich gravy will lock in plenty of flavor without it! 

Can I prepare this recipe in advance?

Yes, if you want, you can combine all of the ingredients in your slow cooker the night before. Then, just plug it in in the morning, and come home to a delicious dinner. Or, feel free to prepare your pot roast completely, and store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for 2-6 months. 

Is it better to cook pot roast on high or low in the slow cooker?

The key to creating a succulent pot roast is to cook it on low heat for a long amount of time. 

Can I make this recipe in the oven?

We don’t recommend making this slow cooker pot roast recipe in the oven, but we do have a great sheet pan roast tenderloin option you’ll love!

Can I make this recipe on stovetop?

This recipe is specifically created for the slow cooker. That said, if you need to cook it on the stovetop, we recommend using a large Dutch oven and cooking it on the lowest setting possible – you’ll need to lessen the cook time, so watch carefully for when you pot roast is done.

Looking for more home-cooked family favorites? Try this chicken pot pie recipe and this Mexican shredded beef.

Also Try Tender Braised Brisket

Did you make this?

Please give us a rating and comment below. We love hearing from you!

pot roast in a dish with a spoon on the side

Slow Cooker Pot Roast, Extra Tender

4.97 from 212 ratings
This slow cooker pot roast recipe is melt-in-your-mouth tender, hearty, and full of veggies for an easy yet succulent weeknight meal even the pickiest of eaters will love. Add potatoes to the mix, or serve it with tender egg noodles for the ultimate comfort food!
Prep Time: 15 minutes
Cook Time: 11 hours
Total Time: 12 hours 5 minutes
Servings: 8
Author: Amy Dong



  • Place cut-up vegetables into slow cooker. Dry chuck roast pieces with paper towel and place on top of veggies.
  • Combine all remaining ingredients (except potatoes) in a bowl, and mix by hand until incorporated. The bouillon cubes may not dissolve, which is fine.
  • Pour the sauce evenly over the chuck roast, ensuring that it is as covered with liquid as possible. Cover, and cook on low for 10-12 hours. Add the potatoes the last 5-6 hours, if using.
  • Skim any excess fat from the meat and gravy. Taste and add additional salt/pepper as desired.
  • Serve with warm buttered egg noodles, rice, or mashed potatoes.



  • I use 5 of the small square bouillon cubes (similar to a dice), not the larger cubes. Alternatively, you can use 5 tsp Better Than Bouillon
  • If you’re using the larger rectangular bouillon cubes (i.e., Knorr), reduce to 3 cubes.
  • Feel free to use Beefy Onion dry soup mix, if desired.
  • If preferred, you can use 2 cans cream of celery in place of cream of mushroom soup. 
  • Do not trim the fat off your roast, as it needs fat to keep it tender and juicy during cooking process. You can skim off the fat after cooking is done. 
  • Never add potatoes at the beginning of cook time, or they will break down and become starchy and mushy. If you need to, you can omit potatoes. 
  • The sauce of this pot roast is more like an au jus, which is thinner than regular gravy. It’s great for pouring over noodles, rice, or mashed potatoes. 
Tips for Meal Prep:
  • Carrots, celery, and onion can be cut and kept in an airtight container in the fridge for several days in advance. 
  • Potatoes can be peeled and cut several hours prior to using; immerse them in water to prevent oxidation/turning brown. 
If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!

Nutrition (per serving)

Serving: 1serving | Calories: 490kcal | Carbohydrates: 34g | Protein: 40g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 602mg | Potassium: 1175mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3011IU | Vitamin C: 24mg | Calcium: 94mg | Iron: 6mg
Course: Dinner
Cuisine: Amerian
Method: Slow Cooker

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Recipe Rating


    • Gord

    I cant seem to make it moist or comes out dry and kinda bland. Any suggestions?

      • chewoutloud

      Gord, the recipe as written is pretty fail-proof in terms of fork-tender, moistness. And it’s a big-flavored pot roast. So not sure how yours could be turning out dry and bland? Are you following directions exactly? Using the chuck roast and not another kind of meat? Using the correct liquid to meat ratio? Cooking for the entire 10-12 hours on low in crock pot? If you’re doing everything as written, it should turn out awesome for ya 🙂

    • Amber
    • 5 stars

    Thank you, thank you, thank you for this recipe! It was absolutely delicious. My husband is sooooo picky, and he loved it. I will definitely be making this one again.

      • chewoutloud

      Yay, so great to hear it, Amber!! 🙂

    • Amber

    I was just wondering if I could use two cans of beef broth instead of two cans of water and beef bouillon cubes? I already have the broth and was trying to save myself a trip to the grocery store. Also, would it be okay to add the carrots with the potatoes half-way through so that they wouldn’t get too soft? This is my third attempt at a beef roast, and the others didn’t turn out well (the meat wasn’t very tender and veggies were too soft). I really want this one to be a success.

      • chewoutloud

      Amber, you can use the beef broth, as long as it’s the same amount of liquid. And just be sure to add salt/pepper as needed at the end, in case the broth is lighter in flavor. I do add the potatoes halfway through, so they don’t get mushy. But the carrots, i usually cut rustic-style (about 3/4 inch thick “coins”) and it works great to add them in the beginning. If you want to cut them a bit thinner and add them halfway through, that should work just fine 🙂

        • Sam
        • 5 stars

        This sounds great. Does marinating overnight make the meat more tender? Any issues heating up the pot right from fridge? I’ve tried one but it wasn’t falling apart with the push of a fork!

          • chewoutloud

          Hi, Sam! I don’t think marinating overnight makes it more tender, but I always throw everything in the crock pot the night before anyways, because it’s just so much easier to simply turn on the crock pot in the morning. No probs heating straight from fridge…just go the full 10-12 hours on low 🙂

            • Gail Gazelle

            If using a ceramic crock pot, shouldn’t you bring it to room temperature before placing it in the cock pot “sleeve”, so that temperature fluctuations do not crack the pot?

          • Lisa

          I am the worlds WORST pot roast cooker! I’ve tried crock pot, stove top, oven and have almost given up! I am giving this a try and crossing my fingers! Hopefully if I start with a positive attitude, I’ll end with the perfect roast!

            • chewoutloud

            Lisa, I am thinking you’ll have success with this one! It’s pretty fail proof 🙂 I’d love to hear how you like it!

              • Lisa
              • 5 stars

              I’ve redeemed myself! This was AWESOME! Thank you so much for this recipe! I think my family will now actually allow me to make a pot roast again!!

                • chewoutloud

                Awesome job, Lisa! So glad you guys really like it 🙂 It’s one of my go-to favorites! Thanks for letting us know how it went! 🙂

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