This Slow Cooker Pot Roast is the ultimate family dinner recipe, especially for the weekend when you have more time to linger over dinner. With just a few minutes of prep work, the slow cooker does the rest, filling your house with tasty aromas all day. It’s gluten-free, dairy-free, Whole30, and paleo as well. It’s a classic combo that’s the perfect comfort food for a Sunday supper with friends and family gathering around the table.
Straight down view of Pot Roast in the slow cooker bowl.
A Sunday roast was on repeat in our house growing up. And you know what? I don’t remember anyone ever complaining about having roast again for dinner! My mom would rotate between beef and pork roast, but it was always served with potatoes and carrots from our garden.
Fast forward to now and I’m still making Sunday roasts, but with potatoes and carrots from a local farm. We don’t currently have garden space, but once you taste fresh veggies, you’ll go out of your way to find them.
In fact, this recipe is even tastier if you can find locally-grown veggies in your area! But don’t worry there are still plenty of flavors to go around if you can’t.
Side view of the Slow Cooker Pot Roast in a slow cooker bowl.
And speaking of flavor, you’ll see I love to use fresh herbs here, but they’re not totally necessary. My mom often made roasts without any seasoning other than salt and pepper. And sometimes she’d use a bit of Italian seasoning or Herbs de Provence. Either option is very affordable and super tasty.
You’ll also find my option to use red wine for a ‘fancy’ pot roast. But using broth in place of the wine will give you wonderful results with a ‘down home’ flavor. You can’t go wrong with either option, and we go back and forth between the 2 variations often!
Ingredients:
- 2 pound chuck roast
- 2 cloves garlic
- 8 oz baby carrots
- 16 oz gold potatoes (halved or quartered if large)
- 1/2 cup red wine
- 1 tablespoon herb and garlic seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 sweet yellow onion
- 3 cups beef broth
- 1/4 cup tapioca pearls
- 1/4 cup cornstarch
- 2 tablespoons tomato paste
Instructions
-Season roast with herb and garlic seasoning.
-Heat olive oil and butter over medium-high heat in skillet or multi cooker.
-Brown roast on both sides and transfer to slow cooker along with carrots and potatoes.
-Make a slurry of cornstarch by whisking until smooth with 1/4 cup water.
-Whisk cornstarch slurry with all remaining ingredients and pour into slow cooker.
-Cover and cook on low for 8-10 hours until fork tender.
