How to Make Pot Roast in Slow Cooker

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You can make pot roast in a slow cooker for a hearty, tender meal that's effortless to prepare. It's perfect for weeknight dinners and is ready when you are.

A bowl of beef stew with chunks of beef, potatoes, and carrots sits on a green textured cloth, with a spoon beside it and another bowl in the background.

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I've always loved a good slow‑cooked savory dinner, and this small‑batch pot roast is one of my favorites. There's something so comforting about walking in after a long day to the rich aroma of tender beef and carrots simmering away. I love that I don't have to slave in the kitchen because my slow cooker does the heavy lifting while I relax.

What's even better? It's sized perfectly for two, so there are no huge leftovers to worry about. Plus, it's incredibly easy to customize with whatever veggies I have on hand. If you're craving something similar but want a different meat, check out my pork roast recipe and my air fryer turkey roast.

Ingredients

Boneless chuck roast
Sliced onion
Minced garlic
Beef broth
Carrot chunks or baby carrots
Chopped celery stalks
Baby potatoes
Italian seasoning
Salt and pepper

Scroll down to the recipe card for quantities used.

Instructions

Sliced onions and minced garlic placed at the bottom of a black slow cooker, set on a green textured cloth.

Place the sliced onion and minced garlic in the bottom of a crockpot

A raw beef roast with potatoes, carrots, and celery in a slow cooker, ready to be cooked, sits on a green textured cloth.

Season roast with salt, pepper, and Italian seasonings and set on top of the onions.

A slow cooker filled with raw beef, potatoes, carrots, and celery on a green cloth.

Place the carrots, celery, and baby potatoes around the meat. Pour the beef broth over everything.

Overhead view of a beef stew with potatoes, carrots, and onions in a black slow cooker on a green textured cloth.

Cover and cook on low until the meat is tender and easily pulls apart with a fork.

Hint: Avoid overfilling your small slow-cooker. Small crock pots cook more quickly and evenly when there's some space at the top, so aim to fill it no more than ⅔ full. This helps the roast cook evenly, prevents spills, and ensures the meat stays tender and juicy instead of steaming too much.

Variations

Here are some ways you can change up this slow cooker pot roast recipe:

Meat: If you don't have a beef chuck roast, you can use a rump roast or round roast. You can also try a pork shoulder for a slightly sweeter, tender result, or a boneless turkey roast for a leaner option.
Vegetables: Swap classic potatoes and carrots with sweet potatoes, parsnips, or turnips for a change. You can also use frozen mixed vegetables if you're short on fresh produce.
Liquid: Instead of beef broth, use chicken broth, vegetable broth, or even a splash of red wine for extra depth.
Seasonings: If you don't have fresh herbs, dried rosemary, thyme, or parsley work perfectly. A dash of garlic powder or onion powder can also boost flavor.
Thickening: If you want a thicker gravy, you can stir in a cornstarch slurry (whisk 1 teaspoon cornstarch into 1 tablespoon cold water) near the end of cooking.

A ladle serving beef stew with potatoes, carrots, and onions from a slow cooker into a ceramic bowl.

Tips

Top tip: You can sear the roast in a skillet on medium-high heat before adding it to the slow cooker to add extra flavor. It's not necessary to sear the meat if you're short on time.

Vegetable timing: Root veggies like potatoes and carrots can go in at the start. Softer vegetables, like peas or green beans, should be added in the last 30 minutes.
Gravy tip: If the cooking liquid is thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the liquid; cook on high for 15 minutes to thicken.
Make-ahead: You can prep ingredients the night before and refrigerate them in the slow cooker insert, then start cooking in the morning.

A bowl of beef stew with chunks of beef, carrots, potatoes, and celery in a broth.

Storage

To store leftover pot roast with potatoes and carrots, let the dish cool slightly, then transfer roast and vegetables to an airtight container. It will keep in the refrigerator for up to 4 days. You can also freeze them for up to 2 months.

When you're ready to reheat, the easiest method is to warm it gently on the stovetop over low to medium heat, stirring occasionally, until heated through. You can also heat up individual portions in the microwave, covering them loosely to retain moisture and heating in 1 to 2 minute intervals until warm. Adding a splash of broth or water while heating helps keep the meat tender and the vegetables from drying out.

FAQs

Can I make a small-batch pot roast without a slow cooker?

Yes! You can cook it on the stovetop in a heavy pot or Dutch oven for 2 to 3 hours on low heat, or in the oven at 325°F covered for about 2 to 2.5 hours, until the meat is tender.

Can I use a different type of meat?

Absolutely. While beef chuck roast is a classic, you can substitute a pork shoulder for a slightly sweeter flavor or a boneless turkey roast for a leaner option. Adjust cooking times slightly depending on the meat's size and type.

Do I need to brown the meat before slow cooking?

Browning the roast first adds extra depth of flavor, but it's optional. If you skip it, the slow cooker will still produce a tender, flavorful roast.