An easy recipe for Slow Cooker Beef Pot Roast that’s melt-in-your-mouth delicious. The garlic, rosemary, and red wine add amazing flavor to a simple one-pot meal. It’s the perfect comfort food for those cold, dark, dreary evenings.
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This beef pot roast recipe has held a spot in my recipe file for years. The slow cooked tenderness of the roast and the easy preparation, motivates me to make it again and again.
I love the convenience of a slow cooker, and I put mine to use as often as possible. If my slow cooker isn’t filled with pot roast, then it’s full of chicken and corn chowder or gluten free lasagna.
Meals that cook themselves, while you’re at work all day, are hard to beat. There’s something about arriving home to the pleasing aroma of a slow cooked meal that eases the stress of the day. This pot roast meal doesn’t disappoint.
You only need a few minutes to prepare the ingredients and then the slow cooker does the rest of the work. Once the cook time is complete, you can have a delicious dinner on the table in just a few minutes.
Why this Recipe Works
- Slow cooking the beef gives you delicious and tender meat.
- Seasoning the roast with salt, pepper, and rosemary adds flavor to the beef.
- Using wine in the recipe adds richness and another level of flavor to the dish.
Ingredient Notes & Substitutions
- Boneless roast - I use beef bottom round roast, but chuck roast will also work.
- Potatoes -Red potatoes are what I normally use, but I’ve also used peeled russet potatoes.
- Carrots - Peeled baby carrots in a package are an easy choice, but you can also use regular carrots that have been peeled and chopped into small chunks.
- Garlic - Whole cloves of fresh garlic are what I use. After the roast is done cooking, I remove and discard the garlic.
- Rosemary - Dried rosemary, along with the salt and pepper seasons the meat.
- Salt - Table salt.
- Pepper - Ground black pepper.
- Red wine - I use a merlot or cabernet depending on what we have on hand. Pomegranate juice is a good non-alcoholic substitute. Cooking wine is not a good choice for this recipe.
- Cornstarch - Using cornstarch to thicken the gravy keeps the recipe gluten free.
- Water - Regular drinking water.
How to Make Beef Pot Roast in the Slow Cooker
- Prepare the vegetables and season the beef.
- Line a 6–8-quart slow cooker and place the potatoes on the bottom.
- Add the carrots and garlic, then add the roast on top.
- Pour the wine and water over the meat.
- Cover and cook on low for 11 hours.
- Remove the vegetables, make the gravy, and slice the beef roast.
- Serve and enjoy.
Step By Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Gather all your ingredients and prepare your 6 to 8-quart slow cooker. I like to use a slow cooker liner to make clean-up a breeze.
Place the potatoes on the bottom of the slow cooker. Sprinkle the carrots over the top of the potatoes and place the garlic around the edges.
In a small bowl, combine the salt, pepper, and rosemary. Using your fingers, rub the mixture all over the entire roast.
Place the roast on top of the vegetables and pour the wine and water over the top of the roast.
Add the lid to the slow cooker and cook for 11 hours on low.
Once the cook time is complete, remove the roast and vegetables to a platter and cover to keep warm.
Make the Gravy
In a small cup, stir the cornstarch and 2 tablespoons of water until combined.
Strain the cooking liquid and add 2 cups to a small saucepan. Bring the cooking liquid to a slow boil and whisk in the cornstarch mixture until well blended.
Cook the gravy for about 1 minute or until desired thickness.
Slice the pot roast across the grain and serve with the vegetables and gravy.
Recipe Tips and FAQs
- Using a slow cooker liner keeps the veggies from sticking to the sides of the slow cooker. When it’s time to clean up you can simply remove the liner and wipe out the crock.
- I use a good red table wine rather than red cooking wine when making this pot roast. The recipe only calls for ½ cup, but you can also enjoy the wine with dinner. Substitute pomegranate juice for the red wine, if you prefer a non-alcoholic option.
- Prepare all the ingredients the night before and store in the fridge. In the morning, add everything to the slow cooker and start the cooking process.
Generally pot roast is made from a less expensive cut of beef like beef bottom round roast or chuck roast. The slow cooking process breaks down these tougher cuts leaving the meat tender and moist.
No. Although many recipes will call for searing the beef before adding to your slow cooker it’s not necessary for this dish.
Store the leftovers in an airtight container, in the refrigerator, for up to 4 days.
My family has been enjoying this easy recipe for many years. The tender, slow cooked beef and vegetables is comfort food at its best.
If you’re short on prep time, but want a meal that’s long on flavor, try this delicious slow cooker recipe. I know you’ll be glad you did. Enjoy!!
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Recipe
Slow Cooker Beef Pot Roast and Vegetables
Ingredients
- 3 pounds boneless beef bottom round roast (or chuck roast)
- 1 pound red potatoes (2-inch diameter)
- ½ pound packaged baby carrots
- 4 cloves peeled garlic
- 1 teaspoon dried rosemary leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup dry red wine (not cooking wine)
- ½ cup water
- 2 tablespoons corn starch
- 2 tablespoons water
Instructions
- Place potatoes, carrots and garlic in lined slow cooker.
- Combine salt, pepper, and rosemary in small bowl. Rub the mixture all over the roast.
- Put the roast on top of the vegetables, and pour the wine and water over the top.
- Cover the slow cooker and cook for 11 hours on low.
- Remove the roast and vegetables to a platter and cover to keep warm.
- In a small cup, stir the cornstarch and 2 tablespoons of water until combined.
- Strain the cooking liquid and add 2 cups to a small saucepan. Bring the cooking liquid to a slow boil and whisk in the cornstarch mixture until well blended.
- Cook the gravy for about 1 minute or until desired thickness.
- Slice the pot roast across the grain and serve with the vegetables and gravy.
Notes
- Use a slow cooker liner to keep the veggies from sticking to the side. When it’s time to clean up you can simply remove the liner and wipe out the crock.
- I prefer to use a good red table wine rather than red cooking wine when making this pot roast. The recipe only calls for ½ cup, but you can also enjoy the wine with dinner. Substitute pomegranate juice for the red wine, if you prefer a non-alcoholic option.
- Prepare all the ingredients the night before and store in the fridge. In the morning, add everything to the slow cooker and start the cooking process.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This post was originally published in 2017. It was republished in 2023 with updated images, additional text, and FAQs.
Sherry says
I love this pot roast! It is so flavorful.