Fall-Apart Slow Cooker Pot Roast (with Rich Gravy!)

This Slow Cooker Pot Roast is the ultimate comfort food! It’s a classic dish that’s incredibly easy to make, thanks to the magic of the slow cooker. A chuck roast becomes fall-apart tender after hours of slow cooking, surrounded by hearty potatoes, carrots, and a rich, flavorful gravy. I love how this recipe requires minimal effort but delivers maximum flavor and satisfaction. It’s perfect for a Sunday supper, a holiday meal, or any time you’re craving a warm and comforting dish.

Why You’ll Love This Slow Cooker Pot Roast

• Fall-Apart Tender: The slow cooker transforms a tough cut of meat into incredibly tender, melt-in-your-mouth pot roast.
• Rich and Flavorful Gravy: The cooking liquid from the slow cooker is used to create a delicious and easy gravy.
• Easy to Make: This recipe is practically effortless – just a few simple steps and the slow cooker does all the work.
• One-Pot Meal: Everything cooks together in the slow cooker, making cleanup a breeze.
• Perfect for Meal Prep: This pot roast makes great leftovers and can be easily reheated.

Ingredients for Slow Cooker Pot Roast

Here’s what you’ll need to make this comforting meal. The full list with measurements is in the recipe card below.

Pot Roast

• Chuck roast (Meat)
• Russet potatoes or baby potatoes (Vegetable)
• Carrots (Vegetable)
• Onion powder (or 1 sliced onion) (Spice/Vegetable)
• Minced garlic (optional) (Aromatic)
• Prepared horseradish (Condiment)
• Beef stock (Liquid)
• Oil
• Salt
• Pepper

Gravy

• Flour (Thickener)
• Butter (Fat)
• Slow cooker cooking liquid

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Slow Cooker Pot Roast as is, but here are a few ideas for variations:

• Add More Vegetables: Toss in some celery, mushrooms, or parsnips along with the potatoes and carrots.
• Different Herbs: Add some fresh or dried thyme, rosemary, or bay leaves to the slow cooker.
• Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the gravy.
• Red Wine: Add a splash of red wine to the slow cooker for added depth of flavor.

How to Make Slow Cooker Pot Roast

Let me show you how easy it is to make this Slow Cooker Pot Roast:

Sear the Chuck Roast

1. I heat the searing oil in a pan over medium-high heat.
2. I season the chuck roast generously with salt and pepper.
3. I sear the meat on all sides until it’s browned. This step adds a lot of flavor to the pot roast.

Add Vegetables to Slow Cooker

1. I place the potatoes and carrots in the slow cooker.
2. I season them with a little salt and pepper.

Add Roast and Remaining Ingredients

1. I add the seared chuck roast on top of the vegetables.
2. If using onion powder, I sprinkle it over the roast. Alternatively, I add sliced onions and minced garlic.
3. I spread the prepared horseradish over the top of the roast.
4. I pour the beef stock into the slow cooker, around the meat (so the horseradish isn’t disturbed).

Cook

1. I cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily shreddable.

Make the Gravy (Optional)

1. Once the pot roast is done, I remove the meat and vegetables from the slow cooker and set them aside.
2. In a saucepan, I melt the butter over medium heat.
3. I stir in the flour to make a roux.
4. I slowly add 2 cups of the cooking liquid from the slow cooker (making sure to strain it first) to the roux while whisking continuously.
5. I cook the gravy until it thickens to my desired consistency.

Serve

1. Serve

Tips and Tricks for the BEST Pot Roast

Here are my secrets for making this pot roast truly exceptional:

• Use Chuck Roast: Chuck roast is the best cut for pot roast because it becomes incredibly tender when slow-cooked.
• Sear the Meat: Searing the meat before adding it to the slow cooker creates a richer flavor.
• Don’t Overcook: Cook the pot roast until it’s fork-tender, but don’t overcook it, or it will become dry.
• Strain the Cooking Liquid: Straining the cooking liquid before making the gravy removes any solids and creates a smoother gravy.

How to Serve

This Slow Cooker Pot Roast is a complete meal on its own, but here are a few serving suggestions:

• Mashed Potatoes: Serve the pot roast and gravy over creamy mashed potatoes.
• Crusty Bread: A slice of crusty bread is perfect for soaking up the delicious gravy.
• Green Salad: A simple green salad would complement the richness of the pot roast.

Make Ahead and Storage

This pot roast tastes even better the next day! You can store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also freeze the pot roast for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs about Slow Cooker Pot Roast

• Can I use a different cut of beef?
  • While chuck roast is the best choice, you can also use brisket or round roast.
• Can I make this without the horseradish?
  • Yes, you can omit the horseradish if you prefer.
• Can I add other vegetables to the slow cooker?
  • Yes, you can add other vegetables.
• My gravy is too thin, what happened?
  • Make sure to reduce it

Enjoy this incredibly tender and flavorful Slow Cooker Pot Roast! It’s a comforting and satisfying meal that’s perfect for any occasion.

Fall-Apart Slow Cooker Pot Roast

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Yield: 6-8 1x
• Category: Main Course
• Cuisine: American

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Description

This Slow Cooker Pot Roast is a classic comfort food dish. Tender chuck roast, potatoes, and carrots are slow-cooked to perfection with a flavorful horseradish topping. An optional gravy made from the cooking liquid adds extra richness.

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Ingredients

Scale 1x2x3x

For the Pot Roast:

• 3-pound boneless beef chuck roast
• 3 pounds russet potatoes, quartered (or baby potatoes, halved or left whole)
• 2 pounds carrots, peeled and quartered
• 1 teaspoon onion powder (or 1 medium yellow onion, sliced)
• 3 teaspoons minced garlic (optional)
• 1/2 cup prepared horseradish (not horseradish sauce)
• 4 cups beef broth (or beef stock)
• Salt and pepper, to taste
• 2 tablespoons vegetable oil, canola oil or other high-heat oil (for searing)

For the Optional Gravy:

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

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Instructions

• Sear the Roast: Heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Season the chuck roast generously with salt and black pepper. Sear the roast on all sides until well browned (about 2-3 minutes per side). This step adds flavor and creates a nice crust.
• Prepare Vegetables: Place the quartered potatoes and carrots in the bottom of your slow cooker. Season them lightly with salt and pepper.
• Layer Ingredients: Place the seared chuck roast on top of the vegetables in the slow cooker. If using onion powder, sprinkle it evenly over the roast. If using fresh onion and garlic, scatter the sliced onion and minced garlic around the roast.
• Add Horseradish: Spread the prepared horseradish evenly over the top of the roast.
• Add Broth: Pour the beef broth into the slow cooker around the roast, being careful not to wash off the horseradish.
• Slow Cook: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, or until the beef is very tender and easily shreds with a fork.
• Make Gravy (Optional): Once the pot roast is done, carefully remove the roast and vegetables from the slow cooker and set them aside on a platter. Cover loosely with foil to keep warm.
• Strain Liquid: Strain the cooking liquid from the slow cooker through a fine-mesh sieve into a bowl or measuring cup. You should have at least 2 cups of liquid.
• Make Roux: In a medium saucepan over medium heat, melt the 2 tablespoons of butter. Whisk in the 2 tablespoons of flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms.
• Add Liquid and Thicken: Gradually whisk in the 2 cups of strained cooking liquid. Continue whisking until the gravy is smooth and has thickened to your desired consistency. If it’s too thick, add a little more broth or water. If it’s too thin, simmer for a few more minutes.
• Season Gravy: Season the gravy with salt and pepper to taste.
• Serve: Shred the pot roast with two forks (or slice it, if preferred). Serve the pot roast and vegetables with the gravy drizzled over the top.

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Notes

• Chuck Roast: Chuck roast is the best cut for pot roast because it becomes very tender when slow-cooked.
• Horseradish: Use prepared horseradish, not horseradish sauce. Prepared horseradish is grated horseradish root mixed with vinegar and salt.
• Vegetables: You can add other vegetables to the slow cooker, such as parsnips, turnips, or celery root.
• Gravy (Optional): The gravy is optional, but it adds extra richness and flavor to the dish.
• Serving Suggestion: mashed potatos
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.