Slow Cooker Pot Roast

When I tell you that this Slow Cooker Pot Roast recipe will melt in your mouth, it is truly an understatement.  I have absolutely no doubt in my mind that you will give this dish a Perfect 10!  

I did! I even surprised myself because I didn’t expect this pot roast to taste like perfection in my mouth. And, it definitely was all of that and more. Is your mouth watering yet?  Hopefully, it is.  Go ahead.  You have my permission to pull out your slow cooker and put that slab of meat in and let the slow cooker handle the hard part for you.  

Slow Cooker Pot Roast

3 from 31 votes
Recipe by Madison Amara Course: Beef Recipes, Comfort Food, Dinner Recipes, Easy Recipes, Family Recipes, Holiday Recipes, Lunch RecipesDifficulty: Easy


Prep time


Cooking time




  • Salt and black pepper, to taste

  • one one 3-pound chuck roast

  • 1 tablespoon 1 olive oil

  • 1 large 1 sweet onion, diced

  • 3 large 3 carrots, washed and chopped

  • 1 teaspoon 1 Italian seasoning

  • 1 tablespoon 1 brown sugar

  • 1 1/2 tablespoons 1 1/2 garlic powder

  • 2 cups 2 beef broth


  • Season both sides of the chuck roast with salt and black pepper.
  • Next, in a large skillet, heat olive oil over medium-high and brown the chuck roast for 5 minutes per side.
  • Add onion and carrots to bottom of slow cooker.
  • Place seared roast on top. Add Italian seasoning, brown sugar, garlic powder and beef broth.
  • Cook on low heat for 8 to 9 hours, until roast is tender.
  • Shred roast. Serve and Enjoy!

The hardest thing you will have to do is WAIT. Yes. You will need to be patient. Something that tastes this good is worth waiting for and you truly will be glad that you did. Here’s a tip. If you work 8 hours a day, then put your roast in your slow cooker right before you start your workday and at the end of your shift, you will have dinner.  

You know the adage: “Anything worth having is worth waiting for.” You waited and you waited and you waited patiently, or rather impatiently. Now, after a long workday, you smell that pot roast simmering in the slow cooker and it is finally ready. And, you are definitely excited and ready to partake in the fruits of the labor of your slow cooker.  

Get yourself a plate, a fork, and a napkin, and allow that pot roast to melt in your mouth because it will do just that. The juices marinated the meat to perfection for that long 8-hour period and you may never want to cook pot roast in the oven again. I used onions and carrots. However, feel free to use the vegetables of your choice. Basically, add or subtract to your liking.  Just as I placed the pot roast in the slow cooker, I put the vegetables right under the roast. I periodically checked on the pot roast but there was no heavy lifting.  

That is the best thing about a Slow Cooker or a Crock-Pot. You ONLY have to prepare the meat or dish and let this appliance handle the rest! Again, you just need patience and a distraction.  

If you work from home or if you are home with the kids, then prep your slow cooker and let it do what it knows how to do WITHOUT your help.  You did your part.  You got it ready and for the next 8 hours, busy yourself. Run errands, work on your blog, go workout, visit the library, go to the park with the kids, walk the dog. You get my point, right? Do anything productive that will shave off those waiting hours.

Again, the reward will be worth the wait, and your friends and family will be raving about your pot roast to anyone who will listen. Share the recipe. I love sharing recipes. This one is just essentially sharing a tip to use the slow cooker for this pot roast; instead of putting it in the oven. No heavy lifting, just some GOOD Eating. Enjoy your Perfect 10 meal!

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