This simple recipe for perfect pot roast in the slow cooker is my go-to recipe for Sunday dinners. And that gravy! Oh my, it is a game-changer.

This is the only “pot roast” recipe I make!

Top view of mashed potatoes, carrots, and roast covered with gravy.

Slow Cooker Pot Roast

Slow cooking pot roast is the best way to achieve fall-apart tender meat and perfectly cooked veggies.

If you don’t have a slow cooker, you can use a heavy cast iron pot (make sure it has a lid) in the oven at 350 degrees for about 3 hours.

Browning the roast beforehand can be an annoying step (I get it!), but it adds amazing flavor to the roast and vegetables.

For perfectly cooked roast, set the browned roast on a bed of onions in the slow cooker insert, surround with large carrot pieces (baby carrots won’t do as well here) and pour over the savory broth mixture. Cover and cook on low heat for 8 to 9 hours.

Slow cooker insert with roast, carrots and bay leaf.

Best Cut of Meat for Pot Roast

Tougher cuts of meat (with a good amount of marbling) are the best choice for pot roasts because they withstand the longer, slower cooking method without drying out.

The specific cuts most recommended for pot roast are:

  • chuck roast
  • arm roast
  • round roast
  • rump roast

I almost always use a chuck or arm roast. We raise our own beef out on the back 20 acres of our property, and we have loads of both of these types of roasts in our freezer.

In my experience, bone-in OR boneless roasts work well. Just keep in mind with a bone-in roast that the weight on the package accounts for the bone as well.

Cooked pot roast in slow cooker with carrots.

Your house is going to smell amazing!

Top view of a pot roast sliced up with cooked carrots and potatoes around it.

Perfect Gravy for Pot Roast and Potatoes

Not only are you getting a recipe for the best pot roast known to mankind, but I’m also giving you a bonus gift: the most perfect gravy on the planet.

So much hyperbole, I know. But it’s valid, I promise.

The gravy starts with a traditional roux of butter and flour. The key is to cook the butter and flour until it starts to turn golden in spots. This creates a flavor boost that is extraordinary with the drippings from the pot roast.

Add the drippings gradually and don’t stop stirring! Cook for several minutes until the gravy is thick and luxurious.

FYI: I prefer cooking the potatoes separate from the pot roast, carrots and onions. This is my go-to recipe for perfect mashed potatoes.

Saucepan with roux; saucepan with gravy and ladle.

Tried-and-True Family Favorite

This is the only pot roast (and gravy) I’ve made for years. Why mess with perfection? The flavor is incredible, and the recipe is so easy to make.

Hundreds of you love it, too…here are just a handful of rave reviews. (Scroll down to read more – including adaptations for the Instant Pot.)

Donald: I cooked your pot roast recipe with mashed potatoes for family members and they raved about it. It was perfect. Thanks! ⭐️⭐️⭐️⭐️⭐️

Lauren: I have made this delightful pot roast along side the carrots w mashed potatoes, rolls & salad a couple times in the past few weeks. Each time I make it, my husband says “Oh, THIS IS MY FAVORITE!” I always use chuck, it never fails. Sometimes I will crank the crock pot up to high for a little while just to start things off or finish things up. This meal is delicious & comforting…just the best meal to make for loved ones. (Especially wonderful to take the chill off on a cold winter day or night.) Thank you, Mel ❤️

Mallory: I’ve made this twice now. We love it! Thanks for the recipe. Never thought to add allspice to a roast. ⭐️⭐️⭐️⭐️⭐️

A plate of pot roast with gravy, mashed potatoes, and carrots.

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Perfect Pot Roast and Gravy

4.62 stars (167 ratings)



  • 3 to 5 pound chuck roast, trimmed of extra fat
  • Coarse kosher salt and pepper
  • 2 tablespoons olive oil
  • 1 to 2 large yellow onions, sliced in thick rings
  • 3 cloves garlic, smashed
  • 1 (8-ounce) can tomato sauce
  • 3 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • ¼ teaspoon allspice
  • ¼ teaspoon dried thyme
  • ½ to 1 teaspoon coarse kosher salt
  • ¼ to ½ teaspoon black pepper
  • 1 bay leaf
  • 6 to 7 large carrots, peeled and cut into 2- or 3-inch pieces


  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour (about 1/3 cup)
  • 3 to 4 cups juices/drippings from roast


  • Season the roast on all sides with a few pinches of salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat until hot and rippling. Add the roast, and brown on all sides, about 1-2 minutes per side.
  • Place the onions in the bottom of a 7-or 8-quart slow cooker, toss the smashed garlic on top, and transfer the roast to sit on top of the onions and garlic.
  • In the same skillet, reduce the heat to medium and add the tomato sauce, scraping up the yummy browned bits from the bottom of the skillet. Add the beef broth, Worcestershire sauce, allspice, thyme, salt and pepper (use less salt and pepper if you used regular beef broth and not low-sodium). Add the bay leaf.
  • Pour the mixture over the roast. All slow cooker sizes are different but it helps if the meat is mostly covered with liquid (or at least the liquid comes up nearly to the top of the meat).
  • Nestle the carrots around the roast.
  • Cover and cook on low 8-9 hours until the meat is very tender.
  • Transfer the meat, carrots, and onions to a platter and tent with foil.
  • Remove the bay leaf and pour the drippings/juice from the slow cooker into a large measuring cup (or into a fat separator if you want to pour off excess fat).
  • For the gravy, melt the butter in a medium pot until sizzling. Stir in the flour and cook for 30 seconds or so. If you have the time, cook for several minutes, stirring constantly, until the mixture turns a golden brown.
  • Whisking vigorously and constantly (we don't want lumps in our gravy!), gradually add 3 to 4 cups of the pot roast juices, until the desired consistency of gravy is reached.
  • Continue stirring quickly while the gravy comes to a simmer. Cook, stirring constantly, for 2 to 3 minutes until the gravy has thickened. Season to taste with additional salt and pepper, if needed.
  • Serve immediately with the pot roast and vegetables (and mashed potatoes, of course!).


Allspice: I know the allspice might seem a little strange here, but it is one of the keys to absolute deliciousness. It’s not overpowering – just a perfect addition to balance the flavors.
Roast: ideal cuts of meat for pot roast are chuck, rump, arm, or round roast.
Salt: I mention this in the recipe, but take care with the salt and pepper if you are using regular beef broth and not low-sodium. All brands differ in salt content; it’s better to salt later than have it too salty from the beginning.
Gravy: the original recipe called for 1/2 cup flour. Over the years, I’ve reduced the flour by a couple tablespoons to make a more smooth (less lump-prone) roux. The key with gravy is to add the liquid/drippings slowly and adjust the consistency of the gravy with more liquid, if needed.
Serving: 1 Serving, Calories: 587kcal, Carbohydrates: 15g, Protein: 47g, Fat: 38g, Saturated Fat: 17g, Cholesterol: 179mg, Sodium: 792mg, Fiber: 2g, Sugar: 5g

Recipe Source: from Mel’s Kitchen Cafe (thanks to my friend Amy W. for long ago giving me the tip about allspice – yum!)