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Slow-Cooker Pot Roast

I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It’s a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. —Gina Jackson, Ogdensburg, New York
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    8 servings


  • 1 cup warm water
  • 1 tablespoon beef base
  • 1/2 pound sliced fresh mushrooms
  • 1 large onion, coarsely chopped
  • 3 garlic cloves, minced
  • 1 boneless beef chuck roast (3 pounds)
  • 1/2 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt


  • In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook, covered, on low 6-8 hours or until meat is tender.
  • Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

Slow-Cooker Pot Roast Tips

Do you have to brown a roast before putting it in the slow cooker?

While this recipe doesn’t call for it, browning your roast before adding to the slow cooker can lend more flavor and result in a quicker cooking time.

Should meat or vegetables go in slow cooker first?

If your slow cooker dish contains meat and vegetables, follow the rule of thumb that the items that take the longest should be closest to the heat. So first meat, then potatoes and other dense foods that can take a long time to cook in the slow cooker. For the best results, always follow any layering instructions that a recipe provides.

Why is my slow cooker pot roast tough?

Your pot roast may be tough for a number of reasons. For a melt-in-your-mouth pot roast, make sure to select the right cut of beef. Chuck, brisket and round all will cook well with this method. Also, don’t be tempted to remove the roast too early from the slow cooker. The roast is done when you can use a fork to easily twist off a chunk of the meat. Check out our top 10 slow cooker recipes. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
Editor's Note
Look for beef base near the broth and bouillon.
Nutrition Facts
5 ounces cooked meat with 1/2 cup gravy: 380 calories, 22g fat (10g saturated fat), 126mg cholesterol, 467mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 35g protein.


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Average Rating:
  • Alexis
    Aug 18, 2020

    The pot roast came out dry. The gravy was too thick and the 4 tbsp of butter made the gravy sweet. Never again.

  • resalee
    Apr 28, 2020

    Love this easy recipe! Meat was very tender and the gravy was delicious. I really enjoyed the onions and mushrooms on top.

  • Barb
    Mar 12, 2020

    I find any roast tastes so much better if you take the time to brown it before putting it in the crock pot. Also, add some water to the pan to get that extra flavor and pour it over the roast. Takes a little extra time, but so worth it.

  • scotland1
    Feb 14, 2020

    My niece made this for the whole family. YUMMY.

  • Kelli
    Jan 24, 2019

    Really good!! I added more water and beef base because I was worried it would dry up while at work. Meat was perfectly tender but I would suggest adding more seasoning. The gravy is the best I have personally ever made! Thick and full of flavor. I will make this again.

  • Susan
    Jan 21, 2019

    Found the meat not tender even after 6 hours. Amount of Worcestershire sauce was overpowering. Also didn't think mushrooms added to the recipe. Would not fix again

  • PageRD
    Jan 17, 2019

    This recipe is rich and hardy. It was my first time using beef base and I really liked it. The gravy was good also, although I would have preferred it to be a bit thinner. The mushrooms added a great texture and taste that i really enjoyed.

  • CydDelve
    Jan 13, 2019

    I really didn't care for this recipe. I followed it to the letter, but it had little flavor and the meat was a bit tough. That hasn't happened with my previous recipe, so I think I'll go back to it.

  • elizabeth
    Jan 7, 2019

    Easy. Did not have to brown roast as I usually do and that saved time. Vegetables were good. First time to use beef base and that tasted good too ( has to be stored in refrigerator after opening, so I wonder how long that lasts...). Had to cook 8 hours to get my roast tender. Will definitely be my go-to slow cooker recipe.

  • patriots1
    Dec 15, 2018

    Melt in your mouth, tender and delicious! Forwarding the recipe to my brother!