How to Make Pot Roast in a Slow Cooker

Pot roast is comfort food at its finest: a large cut of beef slowly cooked until it’s fall-apart tender, surrounded by vegetables that soak up all of the savory juices. It’s one of those dishes with history—originally meant to turn tough, inexpensive cuts into something rich and nourishing, often using slow, moist heat. The slow cooker (or crock pot) brings this tradition into modern kitchens: you spend just a few minutes prepping, then let time and low heat do the magic. No need to tend constantly; the roast becomes melt-in-your-mouth without drying out.

In this version, we lean into both flavor and ease. We sear the meat first to build a crust of deep browns (Maillard reaction), then slow-cook with aromatics, root vegetables, bone broth, and herbs for 8 hours on low (or faster if you’re short on time). The result: tender meat, rich gravy, vegetables infused with beefy goodness. Though not strictly dairy-free due to the beef bone broth (check the brand), it’s otherwise clean, uses whole-food ingredients, and is naturally gluten-free and mostly paleo-friendly (depending on your version of broth).

You’ll also find variation ideas below—like swapping vegetables, adjusting cooking methods, or using different liquids to suit your taste or pantry. But first, the core recipe.

Classic Slow Cooker Pot Roast

Recipe Details

Yield: 3 to 4 servings
Active Time: 15 minutes
Total Time: 8 hours and 15 minutes

Recipe Ingredients

• 1 (3-pound) chuck roast, trimmed of excess fat
• Sea salt and freshly ground pepper, to taste
• 1 tablespoon Ghee
• 1 onion, cut into wedges
• 1 sweet potato, peeled and cut into large wedges
• 4 carrots, cut into large chunks
• 4 cloves garlic, peeled
• Small handful fresh thyme sprigs
• 3 sprigs fresh rosemary
• 1 tablespoon Tomato Paste
• 1 1/2 cups Beef Bone Broth
• 1 tablespoon Apple Cider Vinegar
• Special equipment: slow cooker

Recipe Instructions

1. Season the chuck roast generously on all sides with sea salt and freshly ground pepper.
2. Heat the ghee in a skillet over medium-high heat. Sear the roast on each side until browned, forming a crust. This step adds flavor and texture—even though it’s optional, it makes a difference.
3. Place the onion wedges, sweet potato wedges, carrots, and whole garlic cloves into the slow cooker.
4. Set the seared roast on top of the vegetables.
5. Add in thyme and rosemary sprigs, tomato paste, beef bone broth, and apple cider vinegar. Taste and adjust salt and pepper now (you can always add more later).
6. Cover the slow cooker. Cook on **Low** for about **8 hours**, or on **High** for about **5 hours**, until the roast is very tender and falling apart.
7. Once done, transfer roast and vegetables to a serving platter.
8. Strain the cooking liquid through a fine mesh sieve into a gravy bowl; spoon some over the meat and veggies when serving.

Post Roast Variations & Tips

Here are some easy ways to customize this pot roast recipe:

• Swap out vegetables: Try adding parsnips, celery, turnips, or even parsnip puree for different flavor profiles.
• Change the cooking liquid: Instead of beef bone broth, you can use red wine + broth for deeper flavor, or dairy-free broth with herbs for lighter taste. Just ensure any broth you use is paleo-friendly if that’s your goal.
• Use different cuts of meat: Chuck roast works beautifully, but a brisket or bottom round will also work (though adjust cooking time).
• Slow cooker vs Dutch oven: If you don’t have a slow cooker, you can do this in a low oven (~300-325°F) in a covered Dutch oven for 3-4 hours, turning occasionally.
• Add finishing touches: A dash of fresh herbs, seared edges (if you skipped searing), or a spoonful of horseradish sauce at serving can elevate the flavor.

Photo credit: Paul Delmont