Name: Slow Cooker Pot Roast with Carrots, Potatoes, and Savory Gravy Recipe
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Cuisine: American
Ingredients: 2 tablespoons oil; 1 (2 ½ – 3 pound) chuck roast; 2 teaspoons salt; 1 teaspoon black pepper; 1 onion, sliced; 6 garlic cloves, crushed; 2 tablespoons butter; 2 cups apple cider; 1 cup low-sodium beef broth; 3 tablespoons all-purpose flour; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 4 large carrots, cut into 1-inch pieces or ½ bag of baby carrots; 1 pound baby potatoes; 2 sprigs rosemary; 2 sprigs thyme; 2 bay leaves

Jump to Recipe· 3.9 from 73 reviews

If you’re craving a meal that feels like a warm hug on a plate, this Slow Cooker Pot Roast with Carrots, Potatoes, and Savory Gravy Recipe is an absolute must-try. Imagine tender, juicy chuck roast infused with aromatic herbs and a rich, flavorful gravy, surrounded by perfectly cooked carrots and baby potatoes that soak up every delicious bit of juice. It’s a classic comfort dish elevated by the slow cooker’s magic, which brings out deep, hearty flavors while you go about your day without fuss. Whether it’s for a cozy family dinner or a weekend feast with friends, this pot roast recipe invites you to enjoy the kind of satisfying, stick-to-your-ribs meal that everyone will ask you to make again and again.

Ingredients You’ll Need

The image shows an overhead view of raw ingredients on a white marbled surface. A white bowl filled with small whole yellow potatoes sits at the top left, next to a glass container of dark brown liquid and a small white cup of black vinegar. A small white bowl contains ground black pepper, beside a similar bowl with white salt. Below these is a small white cup holding green olive oil, and a glass measuring cup filled with light brown broth. A white bowl of sliced white onions is in the center, next to fresh sprigs of green rosemary and thyme and several peeled garlic cloves scattered around. A bowl of bright orange baby carrots is near the bottom left corner. A small white bowl contains a square of butter and another holds a thick dark red paste, while a small white bowl of white flour is nearby. Part of a raw red beef steak in a black tray is visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the secret to making this Slow Cooker Pot Roast with Carrots, Potatoes, and Savory Gravy Recipe truly shine. Each item plays a star role—whether it’s the chuck roast providing rich, meaty goodness, or the fresh herbs and vegetables that add layers of texture and flavor.

2 tablespoons oil: For searing the roast to lock in juicy flavors and develop a beautiful crust.
1 2 ½ – 3 pound chuck roast: The perfect cut for slow cooking, it becomes melt-in-your-mouth tender.
2 teaspoons salt: Enhances the natural flavors throughout the dish.
1 teaspoon black pepper: Adds a subtle peppery kick to balance the richness.
1 onion, sliced: Brings a mild sweetness and depth once slow-cooked.
6 garlic cloves, crushed: Infuses the gravy and meat with aromatic warmth.
2 tablespoons butter: Adds richness and helps create an indulgent gravy base.
2 cups apple cider: Provides a gentle tang and natural sweetness that complements the savory notes.
1 cup low-sodium beef broth: Forms the backbone of the cooking liquid, keeping everything flavorful and moist.
3 tablespoons all-purpose flour: For thickening the gravy to that luscious, comforting consistency.
2 tablespoons tomato paste: Offers a subtle umami boost and vibrant color.
1 tablespoon Worcestershire sauce: Adds complexity with its savory tang and slight sweetness.
4 large carrots, cut into 1-inch pieces (or ½ bag baby carrots): Sweet and tender, they soak up all the savory juices.
1 pound baby potatoes: Creamy and soft, perfect for mopping up gravy.
2 sprigs rosemary: Adds fragrant piney notes that complement the meat perfectly.
2 sprigs thyme: Offers subtle, earthy undertones that deepen the flavor profile.
2 bay leaves: Infuses a gentle herbal aroma throughout the simmering pot roast.

How to Make Slow Cooker Pot Roast with Carrots, Potatoes, and Savory Gravy Recipe

Step 1: Sear the Chuck Roast

Start by heating the oil over medium-high heat in a large pan. Season your chuck roast generously with salt and black pepper, then sear it on all sides until it’s beautifully browned. This searing step is crucial because it locks in the juices and adds that irresistible caramelized flavor that makes the roast so mouthwatering.

Step 2: Layer the Aromatics in the Slow Cooker

Next, place the sliced onions and crushed garlic cloves at the bottom of your slow cooker. Dot the onions with the butter cut into pieces; this will melt slowly to create a rich, flavorful base. Then lay your seared roast gently over this fragrant bed—it’s going to soak up all those amazing smells as it cooks.

Step 3: Prepare and Pour the Cooking Liquid

In a separate bowl, whisk together the apple cider, beef broth, flour, tomato paste, and Worcestershire sauce until fully combined. This liquid mixture is your secret weapon for a savory, thick gravy that envelops the roast and veggies with its luscious texture. Pour it all over the meat carefully, ensuring the flavors mingle beautifully during cooking.

Step 4: Add the Vegetables and Herbs

Scatter the carrots and baby potatoes around the roast, tucking the sprigs of rosemary, thyme, and bay leaves throughout. These fresh herbs infuse gentle, woodsy notes that elevate the dish beyond basic pot roast territory.

Step 5: Slow Cook to Perfection

Cover and set the slow cooker to high for 6 hours or low for 8 hours. The slow, gentle heat will transform the chuck roast until it’s fork-tender and the vegetables melt in your mouth. Your kitchen will fill with a tantalizing aroma that’s pure comfort.

Step 6: Thicken the Gravy and Serve

Once done, carefully remove the roast and vegetables from the slow cooker. If your gravy needs thickening, transfer it to a pan and simmer for a few minutes until it reaches a nice, rich consistency. This step turns the cooking liquid into a velvety savory gravy that pulls everything together.

How to Serve Slow Cooker Pot Roast with Carrots, Potatoes, and Savory Gravy Recipe

The image shows a white plate with a serving of stew. There are two whole yellow potatoes on the left side of the plate. In the middle, there is a thick piece of brown meat covered in rich brown gravy, with a silver fork piercing the top. Behind the meat, there are soft orange carrot slices, and some green herb sprigs are visible on the right side of the plate. The surface beneath the plate is a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley or a few extra sprigs of thyme make lovely garnishes that add a fresh pop of color and brightness to this hearty dish. These subtle touches make the plate look inviting and feel complete.

Side Dishes

This pot roast is a full meal on its own but pairs wonderfully with a crisp green salad or some buttery dinner rolls to soak up every last drop of that savory gravy. Mashed cauliflower or roasted green beans also bring a fresh, light contrast to the rich roast.

Creative Ways to Present

For a rustic, homestyle presentation, serve the roast sliced thick and pile the carrots and potatoes around the plate with gravy spooned liberally over the top. Or, for a more elegant approach, plate the meat on a bed of creamy polenta and drizzle the gravy artistically, garnishing with herbs.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftovers in airtight containers in the refrigerator. The flavors often deepen overnight, making for an even tastier lunch or dinner the next day.

Freezing

This Slow Cooker Pot Roast with Carrots, Potatoes, and Savory Gravy Recipe freezes beautifully. Portion the meat, veggies, and gravy separately or together in freezer-safe containers for up to three months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop or microwave, stirring occasionally to evenly warm the gravy and keep the meat moist. Adding a splash of broth or water can help refresh the consistency if needed.

FAQs

Can I use a different cut of beef?

Absolutely! While chuck roast is ideal for slow cooking because of its marbling and tenderness, brisket or bottom round can also work. Just keep in mind cooking times may vary slightly depending on the cut’s thickness and fat content.

Do I need to brown the roast first?

While you technically can skip searing, browning the roast adds a depth of flavor and texture that transforms the pot roast from good to spectacular. It’s highly recommended if you have time.

Can I add other vegetables?

Yes! Feel free to toss in parsnips, celery, or mushrooms to customize your pot roast. Just add firmer vegetables early in cooking and more delicate ones closer to the end to avoid overcooking.

Is this recipe suitable for a weeknight meal?

Definitely! The prep takes only about 5 minutes, and then the slow cooker does all the work while you focus on other tasks. It’s perfect for coming home to a ready-made comforting dinner.

How do I get the gravy extra thick?

If the gravy isn’t thick enough after cooking, simmer it on the stovetop for a few minutes to reduce and thicken naturally. You can also stir a slurry of flour or cornstarch mixed with cold water and cook until the desired consistency is reached.

Final Thoughts

I genuinely hope you enjoy making and eating this Slow Cooker Pot Roast with Carrots, Potatoes, and Savory Gravy Recipe as much as I do. It’s one of those dishes that fills your home with warmth and your belly with happiness—perfect for any day you want to feel cozy, nourished, and utterly satisfied. Give it a go, and I promise it’ll become a beloved staple in your recipe collection!