When you crave the simplicity of a tender pot roast and potatoes, Slow Cooker Pot Roast has you covered. This slow-cooker version of this classic comfort meal is easy and incredibly flavorful. The meat is succulently mouthwatering and surrounded by fluffy potatoes, and it’s all smothered in a savory sauce made of beef broth, tomato paste, and more. Slow Cooker Pot Roast is so delicious and low-effort, you’ll come back to it again and again!

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  • 3/4 cup low-sodium beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cornstarch
  • 1 pound small potatoes, scrubbed and halved
  • 3 carrots, peeled, cut crosswise into 2-inch pieces
  • 1 medium yellow onion, cut into 1/2-inch wedges
  • 1 stalk celery, thinly sliced
  • 4 cloves garlic
  • 1 sprig rosemary
  • 1 (3 1/2 pounds) beef chuck roast
  • kosher salt, to taste
  • freshly ground black pepper, to taste


Step 1 –In the bottom of a slow cooker, whisk together the broth, tomato paste, Worcestershire, and cornstarch.

Step 2 –Add the potatoes, carrots, onion, celery, garlic, and rosemary.

Step 3 –Season the beef with salt and pepper, then nestle it into the vegetables.

Step 4 –Cover and cook on high until the roast is fork-tender, 5 hours, or 8 hours on low.

Step 5 –Thinly slice the roast and arrange it on top of the vegetables on a platter.

Step 6 –Skim the fat from the extra juices in the slow cooker and drizzle them over the top.

Step 7 –Serve warm.