Pot roast is a great, savory dish that’s perfect for those cold nights especially if you want something nice and warm.

The beauty of the slow cooker is that it cooks everything so slow that it practically melts in your mouth. This is pretty simple to make too. It’s a great set and forget recipe since it doesn’t require you to sit there and watch it, but instead, you can just do other things as you let it cook in the slow cooker.


What’s better, cooking this on high heat or low heat?

It depends on how you like your roast.

Low heat takes longer, but it results in a more tender meat, and some people prefer this when they’re looking to have a nice, tender pot roast.

High heat is good if you’re short on time, but it does sacrifice the softness of the meat, so if you plan to use this, make sure to keep that in mind when you’re cooking this.




  • 1 chuck roast (mine was 3 pounds)
  • Olive oil
  • 1 pound carrots, peeled and cut into large chunks
  • 2 pounds potatoes, peeled and cut into large chunks
  • 1 onion, peeled and cut into large chunks
  • 2 stalks celery, cut into large chunks (optional)
  • 1 cup beef broth
  • 1 tablespoons corn starch


  • 2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
  • 1 tablespoon kosher salt
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary


Take the seasoning mix and combine it with any other seasonings and put it together in a bowl that’s small until everything is combined. Put it aside

Take both parts of the meat and coat the sides with a helping of olive oil, and then get a third of the seasoning, sprinkling this to every single side.

Get a skillet, heat it up to medium-high levels of heat, and then sear the meat on each side until it’s been lightly seared. Then, put the roast into your slow cooker

Get the veggies and put them in a bowl that’s nice and large, and then, put a small drizzle of the olive oil over this to properly coat this, and then add the rest of your seasonings.

Put the veggies in the skillet you used for the meat, but this time sauté this on the same heat for about five or so minutes, stirring this every so often.

Take the veggies and transfer them to the slow cooker, putting this over the roast of this, and then, get your beef broth, pour this in, and then, top this off with a nice lid.

Cook this for 9 hours low heat, or for 6 hours on high if you want, until everything’s cooked.

Get a turkey baster, and then, take the juices out of the slow cooker that are left, throwing this onto a sauce pan. Let this simmer on heat that’s medium along your stovetop.

Get the cornstarch, whisking this with water, and then put this in the pan with the juices, whisking all of this together as it simmers. Let this sit for a bit until it’s thick, and then adjust your seasonings as you see fit.

Take the roast and the veggies out of this and put this onto a platter. Then, get the sauce and as a thick gravy, put this over the roast and the veggies. Serve this right away.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Did you make this recipe?

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