This is a classic, nostalgic, perfectly tender Everyday Slow Cooker Pot Roast! It feels special enough for Sunday dinner but it’s so easy you can make it on a weeknight.
Pot Roast! Oh my GOSH do I love a good pot roast. It’s classic Sunday family dinner food, but this recipe is so easy that I’ve dubbed it my Everyday Slow Cooker Pot Roast. Make it on a weeknight! Go crazy, guys! And then use the leftovers in a sandwich and feel so happy with your menu planning decisions. This recipe is actually pretty similar to my all-time most popular recipe, Slow Cooker Brisket, with a few small tweaks and a different cut of meat to make a classic Pot Roast.
What Kind of Meat is Best for Pot Roast?
For this recipe I say chuck roast! Look for a 3.5-4 pound roast. If you’re feeling lost in the meat aisle, I always suggest chatting with the butcher and letting them know what you’re making and what you’re looking for. They’ll be happy to point you in the right direction!
Do You Have to Brown a Roast Before Putting It in the Crock Pot?
I don’t! But it certainly creates more flavor if you want to take the extra step. I like saving the time and the dirty dishes. I’ve achieved fall-apart, tender, flavorful Slow Cooker Pot Roast every time using this recipe, so I don’t add the extra step!
Pot Roast Side Dishes
One of my favorite things about this Slow Cooker Pot Roast is that you don’t NEED a bunch of sides! You’ve already got meat, veggies, and potatoes all right there in the slow cooker. Slam dunk, baby! If you do want a dish or two to serve alongside this pot roast, try:
- Classic Three Cheese Mac & Cheese
- Balsamic Roasted Brussels Sprouts with Pomegranates
- Simple Roasted Asparagus
More Dinner Recipes
- Weeknight Balsamic Grilled Chicken
- Slow Cooker BBQ Chicken Meatballs
- Grand Marnier Chicken
- Honey Glazed Salmon
- Slow Cooker Brisket
Food Photography by Tanya PilgrimPrint
- 1 (3.5 – 4 pound) chuck roast
- 3 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 4–5 medium yukon gold potatoes, quartered
- 4 large carrots, peeled and cut into 1 inch pieces
- 2 cups low sodium beef broth
- 1 cup marinara sauce
- ⅓ cup coconut aminos (or soy sauce)
- 2 tablespoons worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon arrowroot powder (or cornstarch)
- 3 tablespoons cold water
- Pat dry the chuck roast with paper towels. In a small bowl mix together the salt, pepper, garlic powder and oregano. Rub spice mixture all over the roast and place back in the fridge if not using right away. (You can do this overnight if you have the time).
- When ready to cook, add the spice rubbed roast into the slow cooker. Place the cut potatoes and carrots all around the roast.
- In a large bowl whisk together the beef broth, marinara sauce, coconut aminos, worcestershire sauce and tomato paste. Pour mixture over the roast and veggies.
- Cover and cook on high for 4-5 hours or low for 7-8 hours.
- Once meat is cooked and falls apart easily, remove from slow cooker and set on a cutting board to rest.
- Whisk together the arrowroot powder and water in a small bowl to create a slurry. Pour the slurry into the liquid in the slow cooker and stir. The liquid will begin to thicken after 2-3 minutes. Shred the meat and serve with potatoes, carrots and sauce.