SLOW COOKER POT ROAST | an easy crock pot roast for dinner

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This slow cooker pot roast has meltingly tender chuck roast and chunky vegetables infused in a savory, aromatic broth. It’s a classic comfort food recipe. But the best part? It’s so darn easy to make!

Pot roast is often a star addition to a holiday table between Thanksgiving and Christmas. But this version is such a set-it-and-forget-it type of meal after you sear the big hunk of meat, which makes it perfect for any Sunday dinner… I’d say from now until Spring! So grab your crock pot and I’ll walk you through everything you need to know on how to make the perfect pot roast.

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00:00 Intro
00:35 Chop the vegetables
02:14 What type of meat to use for pot roast
02:35 Season the chuck roast
03:20 Sear the chuck roast on the stove
04:28 Add the meat and vegetables to the slow cooker and cook on low for 8 hours
05:46 Thicken the broth (optional)
06:14 Shred the meat
06:42 Place the pot roast meat and vegetables on a serving platter
07:40 Taste test

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Downshiftology says:

Fall finally arrived in California with rainy weather today. And you know what's perfect on a cold and rainy day? POT ROAST! Hope you guys enjoy this slow cooker pot roast recipe. :) What other slow cooker or crock pot recipes are you interested in next? Any favorites? Let me know! xo – Lisa

Cindy Mie says:

It's always such a pleasant to watch your video. :)

Mirna Hilario says:

Can I skip or sub the red wine on this recipe?

Gerald Arcuri says:

A large chef's fork or two works better than tongs for lifting, and despite the widespread myth, it does not damage the roast. Rosemary and wine are fine, but if you have a good, flavorful cut of meat, they are not necessary. They tend to overpower the flavor of a fine piece of beef.

Den brick says:


Em Ann says:

How do you prevent the Rosemary from leaving a bitter taste? I’ve read to add it toward the end, which I’ve done and it helped but love you’re able to have it in the whole time without issue!

Christie Raley says:

Oh this looks delicious! Hearty and warm. 💓

linam924 says:

Hi Lisa! I love your videos, thank you so much for all you do! Can you give a suggestion on where you buy your linen aprons? I followed the link you provided but it says the item is no longer available : (

Muffin Mufster says:

Do not put pepper before cooking. It has nice essential oil that will go away in cooking and leave the 'hot'. Instead give a grinder tuen just after it's ready. Also, the pan/skillet with oil should be very hot before putting the meat. That way it gets the nice crust

Sarah Schaeffer says:

HI there! Just wondering why you chose this crockpot? I have been looking for one as well, and have heard reports that certain crackpots leach lead. Would love to know your insights!

annnakarenina says:

How would you make it without a slow cooker? I’m thinking: in a covered dish in the oven? Probably adding some liquid as I go and maybe waiting a bit before adding the veggies?

Jessica Shenkir says:

Thanks for sharing. I can't wait to try this recipe out.

BruPlayz says:

now i'm hungry.

r1738 says:

————————–RIP Headphones users @ 4:10 marker ——————————————

Chrissy Mullins says:

Substitute for arrowroot powder? Making this right now!! Cutting up my veggies!

Syreeta King says:

Perfection…definitely will be adding this for the fall/winter rotation.

Madame X says:

I make this regularly. It’s a hit! And I can morph the leftovers into other dishes during the week. I add the herbs to the skillet when I deglaze the pan with wine and add the beef broth. Then pour into the crockpot.

T 1 says:

Hello: Love the idea of this recipe. Would love to know if you’ve tried it with plant based meat substitutes? Could anyone recommend one that works in pot roast. I would prefer a rec that has been tested and found to be successful in terms of flavour, texture and colouring. Much appreciation👩‍🦳.

vicky ziogoulou says:

The same ingredients but smallchunksof beefand olive oil make a super winter soup.Thank youMiss Downshift ology

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