Slow Cooker Pot Roast

Hearty and flavorful Slow Cooker Pot Roast made with chuck roast, russet potatoes, carrots, garlic, horseradish, and beef stock. A comfort food classic that practically cooks itself!

🥣 The Story Behind This Slow Cooker Pot Roast Recipe

Every family has that one recipe that magically brings everyone to the table—no phones, no distractions, just forks and full bellies. For us, it’s this Slow Cooker Pot Roast. It started as a lazy Sunday solution when I had exactly one pan, a mountain of potatoes, and zero desire to scrub pots. I remember dumping everything into my old slow cooker, whispering a little prayer, and hoping for the best. Fast forward eight hours and the result? A roast so tender it practically wept. The horseradish was an impulsive move from my spice cabinet, but now it’s the signature twist that makes this roast uniquely ours. This recipe has warmed hearts during snowstorms, healed bad days, and even made it to our family’s holiday table. It’s simple, savory, and secretly genius—which is basically my cooking style in a nutshell.

💎 Unique Selling Points of This Slow Cooker Pot Roast Recipe

If you’re thinking, “Great, another pot roast,” allow me to stop you right there. This is not your grandma’s boiled beef brick (no disrespect to grandmas). Our Slow Cooker Pot Roast brings bold flavor, zero fuss, and that melt-in-your-mouth moment you only get with a proper low and slow cooking method.

• No-fail tender perfection: Thanks to hours in the slow cooker, the chuck roast turns fall-apart soft without any babysitting. This is the kind of tenderness you’d expect from a five-star roast, not your trusty Crockpot.
• Hidden hero: horseradish: Not just for your Sunday roast beef sandwich—horseradish adds a punchy layer of heat that infuses the meat from the inside out. Don’t worry, it’s mellowed by the long cook time and doesn’t overpower.
• Set it and forget it: This recipe is ideal for anyone who wants dinner to make itself. With just 20 minutes of prep and your slow cooker doing the heavy lifting, you can run errands, nap, or write a cookbook while it simmers.
• Built-in sides: With potatoes and carrots cooking right alongside the roast, you don’t need to stress over what to serve it with. This dish is a full meal in one magical pot.
• Easy gravy upgrade: Use the flavorful cooking liquid to make a homemade gravy that tastes like you stood over the stove all day (spoiler: you didn’t).

For more easy, comforting meals, don’t miss our Creamy Garlic Mashed Potatoes or check out this guide to slow cooking beef for more pro tips.

🧄 Ingredient Notes for Slow Cooker Pot Roast

Before we dive into the slow-cooked wonderland, let’s break down the real MVPs of this dish. Understanding the ingredients will help you master the art of pot roast like a seasoned home chef (and help you avoid using horseradish sauce by accident—true story).

• Chuck Roast (3 lbs): This cut is marbled with fat, which means it stays juicy and gets ridiculously tender. Don’t sub in leaner cuts like sirloin—they’ll dry out and turn your pot roast into pot regret.
• Russet Potatoes (3 lbs): We quarter them for quicker cooking and better flavor absorption. Baby potatoes also work and save you a peeling session. Win-win.
• Carrots (2 lbs): Peeled and quartered for that soft-sweet contrast to the savory meat. Go for fresh over frozen—frozen carrots tend to get mushy after hours in the cooker.
• Onion Powder or Sliced Onion: Onion powder keeps things easy and uniform; sliced onions offer that slightly sweet caramelization as they melt into the broth. Use what you have!
• Minced Garlic (3 tsp, optional): If you’re team garlic, throw it in—it deepens the flavor. If not, skip it. The horseradish is the real star here.
• Prepared Horseradish (½ cup): Not the creamy sauce—get the pungent, grated root in vinegar. It breaks down beautifully during cooking and transforms the flavor profile.
• Beef Stock (4 cups): You want depth and richness here. Avoid water or weak broths. This is your gravy base, after all!
• Oil, Butter, and Flour: For searing and making that glorious gravy at the end. Butter + flour = thickening power.

Want to learn more about choosing the best roast? Check out this guide to beef cuts.

🍽 Step-by-Step Instructions (Slow Cooker Pot Roast Recipe)

Let’s make this super easy. Even if your slow cooker has been gathering dust since the 2010 chili cook-off, this recipe will have you falling in love all over again. Grab your ingredients, throw on your coziest sweater, and let’s cook.

1. Sear the Chuck Roast

First, season your chuck roast generously with salt and pepper. Heat a few tablespoons of oil in a skillet over medium-high heat—don’t be shy with the heat; we’re building flavor here. Once hot, place the roast in the pan and sear each side until beautifully browned. This creates a crust that locks in the juices and adds caramelized richness. Don’t skip this step—it’s where the magic starts.

2. Layer the Veggies

Now, toss your quartered potatoes and carrots into the bottom of your slow cooker. They’ll act like a veggie throne for your roast, soaking up flavor and cooking in all the meaty goodness. Sprinkle them with a little salt and pepper. Feel free to add sliced onions here if you’re skipping the powder later.

3. Add the Meat and Flavor Layers

Place your seared roast gently on top of the vegetables. If using onion powder, now’s the time to sprinkle it over the meat. Add the minced garlic, if you’re going that route. Then spread that glorious prepared horseradish all over the top of the roast. Don’t be afraid—it mellows as it cooks and gives everything a subtle zing.

4. Pour the Beef Stock

Pour the beef stock gently into the slow cooker, being careful to go around the roast—not on top. This helps preserve your horseradish crust while infusing the whole pot with deep, savory flavor. The liquid should come up about 2/3 of the way around the meat.

5. Cook Low and Slow

Cover the slow cooker with the lid and set it to low for 8–10 hours or high for 4–6 hours. Low and slow gives you the best texture, but either way, you’re aiming for meat that practically falls apart when you touch it with a fork.

6. Make the Gravy

Once everything’s cooked, remove the roast and veggies to a platter and cover with foil. Strain 2 cups of the cooking liquid (because nobody wants random potato bits in their gravy). In a saucepan, melt 2 tablespoons of butter over medium heat, whisk in 2 tablespoons of flour, then slowly pour in the strained liquid while whisking like your life depends on it. Cook until thickened to your liking.

7. Serve and Savor

Slice or shred the roast, spoon the tender vegetables onto your plate, and drizzle that savory gravy on top like you’re the star of a cooking show. Add a sprinkle of chopped parsley if you’re feeling fancy.

🧊 Storage Options

Leftovers? Congratulations—you’ve just won dinner tomorrow. Store the Slow Cooker Pot Roast and vegetables in an airtight container in the fridge for up to 4 days. To reheat, microwave in short bursts or warm gently on the stove with a splash of extra beef broth to keep things juicy. The gravy can be stored separately and reheated in a small saucepan. For longer storage, freeze portions in individual containers for up to 3 months. Just defrost overnight in the fridge before reheating.

🔄 Variations & Substitutions

Want to customize your Slow Cooker Pot Roast? Go wild—this recipe is forgiving and flexible.

• No Horseradish? Use Dijon mustard for a similar tangy kick. It’s not the same, but it’s a solid Plan B.
• Different Veggies: Swap potatoes for parsnips, sweet potatoes, or even butternut squash for a fall twist. Celery and pearl onions are great flavor boosters too.
• Wine It Up: Replace 1 cup of the beef stock with red wine for a richer, more robust sauce. Your dinner guests will think you’re a gourmet genius.
• Gravy Shortcut: No shame in using a packet mix if you’re short on time. Just whisper “homemade” while serving and no one will question it.
• Spice it Up: Add a sprig of rosemary, thyme, or a bay leaf for herby depth. You can even throw in a pinch of smoked paprika or Worcestershire sauce for extra umami.

Print Recipe

Slow Cooker Pot Roast

Tender Slow Cooker Pot Roast with potatoes, carrots, and rich gravy—an easy, comforting meal that’s full of flavor and perfect for any day.

Prep Time20 minutes mins

Cook Time8 hours hrs

cook time on high6 hours hrs

Total Time8 hours hrs 20 minutes mins

Course: Appetizer, slow cooker

Servings: 6

Ingredients

• 3 pounds chuck roast – preferably well-marbled for optimal tenderness and flavor
• 3 pounds russet potatoes quartered (baby potatoes may be used as an alternative)
• 2 pounds carrots peeled and quartered
• 1 teaspoon onion powder or 1 medium onion, thinly sliced
• 3 teaspoons minced garlic optional
• ½ cup prepared horseradish ensure it is not the creamy horseradish sauce variety
• 4 cups beef stock preferably low-sodium for better control of seasoning
• 2 –3 tablespoons neutral oil for searing
• Salt and freshly ground black pepper to taste

For the Gravy:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups strained cooking liquid from the slow cooker

Instructions

• Sear the Roast : Begin by seasoning the chuck roast on all sides with salt and freshly ground black pepper. In a large skillet, heat the oil over medium-high heat. Once the oil is shimmering, carefully place the roast into the pan and sear each side until a deep brown crust forms, approximately 3 to 4 minutes per side. This step enhances the flavor through the Maillard reaction and is highly recommended for optimal taste.
• Prepare the Vegetables : While the roast is searing, place the quartered potatoes and carrots evenly in the base of the slow cooker. Season lightly with salt and pepper to taste. If using sliced onions, distribute them over the vegetables. Alternatively, onion powder may be used at a later step.
• Assemble in the Slow Cooker : Once seared, transfer the chuck roast and place it directly on top of the vegetables in the slow cooker. If using onion powder, sprinkle it evenly over the roast. At this stage, incorporate the minced garlic if desired.
• Apply Horseradish and Add Stock : Using a spatula or spoon, gently spread the prepared horseradish over the top of the roast, ensuring an even layer. Carefully pour the beef stock into the slow cooker, pouring it around the perimeter of the roast to avoid disturbing the horseradish coating.
• Slow Cook : Secure the lid and set the slow cooker to cook on low heat for 8 to 10 hours, or on high heat for 4 to 6 hours, depending on your schedule. The roast is ready when the meat is fork-tender and easily shreds.

🥄 Instructions – Gravy Preparation

• Once the pot roast has completed cooking, remove the roast and vegetables from the slow cooker and set aside. Cover with foil to keep warm.
• Carefully strain 2 cups of the cooking liquid into a heatproof bowl, removing any solids.
• In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux, stirring continuously for 1 to 2 minutes until lightly golden.
• Gradually incorporate the reserved cooking liquid into the roux, whisking constantly to avoid lumps. Continue to cook until the gravy thickens to the desired consistency, approximately 4 to 6 minutes.
• Serve the sliced or shredded roast accompanied by the cooked vegetables, and generously ladle the gravy over the top. Garnish as desired and serve hot.