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Slow Cooker Pot Roast with shredded beef, baby potatoes, glazed carrots, and rich brown gravy garnished with fresh herbs on a white plate.

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.
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Prep Time 20 minutes
Cook Time 8 hours
cook time on high 6 hours
Total Time 8 hours 20 minutes
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.