Can I cook this pot roast on High instead of Low?

Yes, absolutely. Cooking on High will reduce the cooking time to approximately 5 hours instead of 8 hours on Low. However, low and slow cooking typically produces more tender results and allows the flavours to develop more fully. If using High, check for doneness from about the 4.5-hour mark

What if I don't have red wine?

Red wine is optional and can be replaced entirely with chicken broth for a milder, less complex flavour. You can use all 600 ml (2.5 cups) of broth instead, or even add 120 ml (0.5 cup) of beef broth for extra depth without the wine flavour

How do I thicken the sauce if it's too watery?

You have two options: turn the slow cooker to High and cook uncovered for 15–20 minutes to reduce the liquid naturally, or make a cornflour slurry by mixing 15 ml (1 tbsp) of cornflour with 30 ml (2 tbsp) of cold water, stirring it into the pot, and cooking on High for 10 minutes. Do not thicken before the beef is fully cooked, as this may prevent proper tenderising

Can I prepare this the day before and refrigerate it?

Yes, this dish actually tastes even better the next day once the flavours have melded. You can sear the beef and prepare the sauce the evening before, then cover and refrigerate overnight. In the morning, simply transfer everything to the slow cooker and cook as directed. Remove any congealed fat from the surface before reheating if desired

Slow Cooker Beef Pot Roast Recipe - How to Make Flavorful Beef Pot Roast in the Slow Cooker

by Cooking With Claudia

Beef

Published 20 April 2026Original video

This slow cooker beef pot roast is the ultimate comfort food that's perfect for family dinners and special occasions. A generous beef chuck roast is seared to develop a rich crust, then slow cooked with carrots, celery, onion, and garlic in a flavour-packed sauce made with red wine, chicken broth, tomato paste, and Worcestershire sauce. The result is melt-in-the-mouth tender beef surrounded by soft vegetables and a delicious gravy. This is a hassle-free meal that fills your home with wonderful aromas whilst requiring minimal effort

Video thumbnail: Slow Cooker Beef Pot Roast Recipe - How to Make Flavorful Beef Pot Roast in the Slow Cooker

Watch: Slow Cooker Beef Pot Roast Recipe - How to Make Flavorful Beef Pot Roast in the Slow Cooker

Original recipe video — click to play

Original video by Cooking With Claudia39k likes on YouTube

25 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 25 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: Not specified in source

Ingredients

Servings:

Units:

Beef and spice rub

2 ½ kg beef chuck roast, whole, trimmed of excess fat
A 2.25–2.75 kg (5–6 lbs) roast works well
30 g salt, for seasoning
Adjust to taste
8 g black pepper, freshly ground
Adjust to taste
10 g oregano, dried
5 g ground cumin
5 g chilli powder
5 g onion powder
5 g garlic powder

Vegetables

30 ml olive oil, for sautéing
1 whole large onion, roughly chopped
3 stalks celery stalks, roughly chopped
4 whole large carrots, peeled and cut into 5 cm chunks
6 cloves garlic cloves
, minced
0 to taste salt and pepper, for seasoning vegetables

For searing the beef

45 ml olive oil, for searing

Sauce

30 g butter
30 g plain flour
120 ml red wine
(optional)
Or use chicken broth if preferred
480 ml chicken broth
30 ml Worcestershire sauce
75 g tomato paste
60 g brown sugar

Herbs and aromatics

3 leaves bay leaves, whole
15 g fresh thyme
, sprigs
Approximate measure; add as sprigs for easy removal later
4 sprigs fresh rosemary
, whole sprigs

Method

1
In a small bowl, combine the salt, pepper, oregano, cumin, chilli powder, onion powder, and garlic powder. Rub this spice mixture generously all over the beef chuck roast, covering all sides.
~5 mins
Tip: Allow the beef to rest for 10 minutes after seasoning if time permits, so the seasonings adhere better.
2
Heat the 45 ml (3 tbsp) of olive oil in a large frying pan over medium-high heat until just smoking. Carefully place the seasoned beef roast in the pan and sear for 3–4 minutes on each side until a deep, golden-brown crust forms. Work in batches if necessary. Transfer the seared beef to a plate and set aside.
~15 mins
Tip: Searing develops complex flavours and creates a flavourful fond in the pan. Do not skip this step for best results.
3
In the same frying pan (there should be browned bits on the bottom), heat the 30 ml (2 tbsp) of olive oil over medium heat. Add the chopped onion, celery, and garlic. Sauté for 3–4 minutes until softened and fragrant. Season with salt and pepper. Transfer the vegetables to your slow cooker.
~10 mins
Tip: Sautéing the vegetables adds additional layers of flavour to the dish.
4
Add the carrots, bay leaves, thyme sprigs, and rosemary sprigs to the slow cooker, arranging them around the bottom.
~2 mins
5
In a small saucepan over medium heat, melt the butter. Stir in the flour to make a paste (roux) and cook, stirring constantly, for 2 minutes until it turns light brown. Gradually whisk in the red wine (or additional broth) and the 480 ml (2 cups) of chicken broth, stirring continuously to avoid lumps. Add the Worcestershire sauce, tomato paste, and brown sugar. Stir well until everything is fully combined and smooth.
~8 mins
Tip: This roux-based sauce will thicken the braising liquid and add richness to the dish.
6
Place the seared beef roast on top of the vegetables in the slow cooker. Pour the sauce mixture over and around the beef, ensuring the meat is largely covered by liquid.
~2 mins
7
Cover the slow cooker and cook on Low for 8 hours, or on High for 5 hours, until the beef is very tender and shreds easily with a fork.
~8 hrs
Tip: Cooking time depends on the size and thickness of your roast. Low cooking produces more tender, evenly cooked results.
8
Remove the bay leaves, thyme sprigs, and rosemary sprigs from the slow cooker. Using two forks, shred or break the beef into large pieces directly in the cooker.
~5 mins
Tip: The beef should be so tender that it falls apart easily.
9
If desired, for a thicker sauce, turn the slow cooker to High and cook uncovered for 15–20 minutes to reduce the liquid slightly. Alternatively, mix 15 ml (1 tbsp) of cornflour with 30 ml (2 tbsp) of cold water, stir into the pot, and cook on High for a further 10 minutes until thickened.
~20 mins
Optional step
Tip: This step is optional depending on your preferred sauce consistency.
10
Taste and adjust seasoning with salt and pepper as needed. Serve the pot roast with the vegetables and sauce spooned over the beef.
~5 mins
Tip: Serve with crusty bread, mashed potatoes, or egg noodles to soak up the delicious sauce.

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, absolutely. Cooking on High will reduce the cooking time to approximately 5 hours instead of 8 hours on Low. However, low and slow cooking typically produces more tender results and allows the flavours to develop more fully. If using High, check for doneness from about the 4.5-hour mark

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