When the days get shorter and the evenings cooler, there’s something uniquely comforting about a meal that waits quietly, filling the house with rich, savory scents. This tender slow cooker pot roast is exactly that kind of meal—one that you can almost forget about while it turns into a juicy, fall-apart feast.

I remember the first time I let a pot roast slow cook all day. I was juggling a few things at once, and honestly, I kind of forgot about it somewhere between tidying up and answering a call. When I finally wandered back to the kitchen, the smell was incredible—deep, earthy, with just the faintest hint of herbs and wine. The beef was so tender it practically melted when I poked it with a fork, and the vegetables had soaked up every bit of the broth’s richness. I don’t recall if the timer had even gone off yet, but it was perfect, even if everything wasn’t exactly on schedule.

There’s a rhythm to this recipe that feels homey and forgiving. It’s not rushed, and you don’t have to hover over it. It’s the kind of dish that welcomes a little imperfection, like when the carrots aren’t all exactly the same size or the sauce thickens just a touch more than expected.

The slow cooker does the heavy lifting, making it perfect for busy days when you want dinner ready without constant fuss.
The tender beef and hearty vegetables soak up a rich broth that’s both rustic and refined, a bit like a warm hug on a plate.
It’s simple — and that’s kind of the point. You get a comforting meal without complicated steps or fancy ingredients.
Because it cooks low and slow, timing isn’t super critical, which means it’s forgiving if you need to step away or run errands.
If you’re looking for a meal that makes the house smell amazing and invites everyone to gather around the table, this roast fits the bill every time.

Even if you’re new to slow cooking, this recipe will help you feel like you’ve got the basics down. And if you’re worried about equipment, any slow cooker with a low setting will do the trick—no fancy gadgets required.

Tender Slow Cooker Pot Roast

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This tender slow cooker pot roast is a comforting and flavorful meal, perfect for a hearty dinner. The beef becomes melt-in-your-mouth tender after slow cooking with aromatic vegetables and a rich broth.

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: 6

Ingredients

Scale

3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 medium carrots, peeled and cut into 2-inch pieces
3 medium celery stalks, cut into 2-inch pieces
1 large yellow onion, cut into wedges
4 cloves garlic, minced
1 cup beef broth
1/2 cup dry red wine
2 tablespoons tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
2 tablespoons cornstarch
2 tablespoons cold water

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Instructions

Pat the beef chuck roast dry with paper towels. Season all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side. Transfer the roast to the slow cooker.
Add carrots, celery, onion, and garlic to the slow cooker, arranging them around the roast.
In a medium bowl, whisk together beef broth, red wine, and tomato paste until combined. Pour the mixture over the roast and vegetables.
Add rosemary, thyme, and bay leaves to the slow cooker.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Remove the roast and vegetables from the slow cooker and place on a serving platter. Discard rosemary, thyme stems, and bay leaves.
Pour the cooking liquid into a saucepan and bring to a simmer over medium heat.
In a small bowl, mix cornstarch and cold water until smooth. Slowly whisk the cornstarch mixture into the simmering liquid to thicken the sauce. Cook for 2-3 minutes until thickened.
Slice or shred the roast and serve with the cooked vegetables. Spoon the thickened sauce over the top.

In real life, I like to serve this pot roast with a side of buttery mashed potatoes or some crusty bread to soak up the sauce. Sometimes I switch out the vegetables for whatever root veggies I have on hand—sweet potatoes, parsnips, or even turnips—and it works just fine. I haven’t tested every combination, but the basics are pretty flexible. A splash of balsamic vinegar in the broth adds a little tang that I sometimes try when I want to mix things up, but the classic version is always a crowd-pleaser.

Got questions about timing or substitutions? No worries — this recipe is pretty forgiving, so you can adapt as you go. If the roast finishes early, just keep it on the warm setting until you’re ready. And if the sauce needs thickening, a quick whisk of cornstarch and water helps it along without fuss.

Ready to fill your kitchen with cozy aromas and a meal that practically makes itself? Scroll down and save this recipe so it’s waiting for your next slow-cooked dinner.