Slow Cooker Pot Roast Recipe

Pot roast with potatoes, onions, celery, and carrots in a white slow cooker.

This classic pot roast with vegetables is cooked in the crockpot until melt-in-your-mouth tender, making it an easy and comforting dinner for busy days.

Course Main Course

Cuisine American

Keyword Pot Roast, slow cooker, Slow Cooker Pot Roast

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 578kcal

Cost $15

Equipment

7-Quart Slow Cooker

Ingredients

4-5 Pound Chuck Roast
16 Ounces Beef Broth
2-3 Cups Water
16 Ounces Baby Carrots
1 Large Yellow Onion chopped
6 Medium Golden Potatoes chopped
4 Celery Stalks chopped
2 Teaspoons Salt divided
2 Teaspoons Pepper divided

Instructions

Season the roast with half of the salt and pepper and place in the bottom of the slow cooker insert.
Arrange the chopped onion, potatoes, celery, and baby carrots around the roast, filling in any open spaces. Season the vegetables with the remaining salt and pepper.
Add the beef broth to the crockpot. Pour in water until it sits just below the top of the food, leaving the top inch or two exposed.
Cover and cook on high for 4 hours or until the beef is cooked through and the veggies are fork tender. Serve and enjoy!

Notes

Nutrition information is provided as an estimate only, based on 6 servings.

Prep Tips:

Store leftovers in the fridge up to 5 days or freeze up to 3 months.
A 6-qt slow cooker works but will be full; a 7-qt gives extra space.
Yukon Gold, baby gold, or red potatoes hold their shape; russets cook softer. Peeling is optional.

Nutrition