Slow Cooker Old-Fashioned Beef Pot Roast

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Tender beef pot roast slow-cooked with root vegetables and aromatic herbs for a comforting classic meal. This American-inspired slow-cooker recipe, ready in about 500 minutes, pairs beef chuck roast, carrots, yellow potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 pounds beef chuck roast
• 4 medium, peeled and cut into 2-inch pieces carrots
• 4 medium, quartered yellow potatoes
• 1 large, sliced into thick rings yellow onion
• 4, minced garlic cloves
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season 3 pounds beef chuck roast with 1 1/2 teaspoons salt and 1 teaspoon black pepper, then sear the roast on all sides for 3-4 minutes until browned and crusty; transfer to slow cooker.
2. Step 2: In the same skillet, add 1 large sliced yellow onion and 4 minced garlic cloves; sauté for 2 minutes until fragrant and translucent but not browned.
3. Step 3: Stir in 2 tablespoons tomato paste, 2 cups beef broth, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary, scraping up browned bits from the pan; cook for 2 minutes until sauce thickens slightly.
4. Step 4: Pour the broth mixture over the roast in the slow cooker. Add 4 peeled carrots cut into 2-inch pieces and 4 quartered yellow potatoes around the roast.
5. Step 5: Cover and cook on low for 8 hours or on high for 4-5 hours until the meat is fork-tender and vegetables are soft.
6. Step 6: Remove roast and vegetables to a serving platter; skim fat from cooking liquid and spoon over before serving.