1. Can I cook this on HIGH?

Yes, 5–6 hours on HIGH works, but LOW for 8–10 hours gives the most tender results.

2. Can I use a different cut of beef?

Chuck roast is classic, but brisket, bottom round, or rump roast will also work—just slice thin for leaner cuts.

3. What else can I use instead of water?

Try beef broth, red wine, or a splash of Worcestershire for a richer flavor.

4. Can I make this in the oven?

Yes! Use a Dutch oven and cook covered at 325°F for about 3–4 hours, until tender.

Slow Cooker Pot Roast

Description

When you want the ultimate comfort dinner that practically makes itself, you can’t beat a classic Slow Cooker Pot Roast. This recipe delivers melt-in-your-mouth beef, tender veggies, and a savory, nostalgic flavor—perfect for Sunday suppers, chilly nights, or any day you need an easy win.

Ingredients

Scale

4 lbs chuck roast
Salt and pepper, to taste
2 tbsp olive oil
1 packet dry onion soup mix
1 cup water (or beef broth)
3 carrots, chopped
3 potatoes, peeled and cubed
1 onion, chopped
1 stalk celery, chopped

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Instructions

Pat roast dry, season with salt and pepper.
Heat oil in a skillet; sear roast on all sides until browned (about 4 min per side).
Place roast in slow cooker. Sprinkle with soup mix. Add water (or broth).
Add carrots, potatoes, onion, and celery.
Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until beef and veggies are tender.
Slice or shred beef, serve with vegetables and pan juices.

Notes

Sear the roast for best flavor and color. Swap water for beef broth or red wine for a richer result. Add extra veggies or herbs for your own twist. Thicken juices with a cornstarch slurry for easy gravy.

Prep Time: 20 minutes
Cook Time: 8 hours 20 minutes
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 3g
Sodium: 780mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 38g
Cholesterol: 125mg