SLOW COOKER POT ROAST | an easy crock pot roast for dinner
A classic comfort food that delivers restaurant-quality results with minimal effort. This slow cooker pot roast combines a large chuck roast with fresh vegetables and aromatic seasonings, creating a deeply flavoured broth that keeps the meat incredibly tender. After a quick sear on the stovetop to build flavour, everything goes into the slow cooker for a long, gentle cook. Perfect for holiday tables or any time you want a satisfying, home-cooked meal that practically makes itself
Watch: SLOW COOKER POT ROAST | an easy crock pot roast for dinner
Original recipe video — click to play
Ingredients
Main
- 1 ½ kg Chuck roast
A large piece of beef chuck roast works best for this recipe
Vegetables
- 500 g Carrots, cut into chunky pieces
- 500 g Potatoes, cut into chunky pieces
- 2 medium Onions, chopped
Seasoning & Liquid
- 2 tsp Salt
- 1 tsp Black pepper
- 500 ml Beef stock
Optional
- 1 tbsp Cornflour, mixed with 2 tbsp water(optional)
For thickening the broth at the end if desired
Method
- 1
Prepare the vegetables by peeling and chopping carrots, potatoes, and onions into chunky pieces.
~15 mins - 2
Season the chuck roast generously on all sides with salt and black pepper.
~2 mins - 3
Heat a cast iron pan or heavy-bottomed frying pan over medium-high heat. Sear the chuck roast for 3–4 minutes on each side until browned. This develops deeper flavour.
~10 minsTip: Browning the meat is recommended for depth of flavour but can be skipped if short on time
- 4
Transfer the seared chuck roast to your slow cooker.
~2 mins - 5
Add the chopped vegetables and beef stock to the slow cooker around the meat.
~5 mins - 6
Cover and cook on Low for 8 hours, or on High for 5 hours, until the meat is very tender and vegetables are cooked through.
~8 hrsTip: The meat should shred easily with a fork when ready
- 7Optional step
If desired, thicken the broth by mixing cornflour with 2 tablespoons of water to form a slurry. Stir this into the cooking liquid in the final few minutes on High heat.
~5 minsTip: This step is optional; the recipe is delicious with or without thickened broth
- 8
Carefully remove the chuck roast and shred or break it apart with two forks, discarding any large pieces of fat if preferred.
~10 mins - 9
Serve the shredded meat and vegetables on a platter, ladle the savoury broth over the top, and enjoy.
~5 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Searing is not strictly necessary, but it's highly recommended. The browned crust adds layers of deep, savoury flavour to the finished dish. If you're in a hurry, you can skip this step and still have a delicious pot roast, though it will be slightly less rich in flavour
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