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+ servings
Plate of Pot Roast and green beans and mashed potatoes
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5 from 1 vote

Slow Cooker Fall Apart Pot Roast

Season, Sear, Pour, and Go! Time for slow cooker magic! An economical piece of meat gets transformed into a succulent and hearty roast that is bathed in a simple gravy which gets made in the slow cooker during the last hour of cooking. No extra steps or dishes! Now that’s what I call a win-win.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 6
Calories: 425kcal


  • Slow Cooker


  • oil
  • 3 lb chuck roast trimmed if needed
  • 2 tablespoon steak seasoning
  • 1 tablespoon dried thyme
  • 1 cup beef broth
  • cup water
  • 1 tablespoon cornstarch

Optional Vegetables

  • 2 lbs potatoes optional
  • 1 lb carrots optional
  • 1 yellow onion optional
  • 1 tablespoon steak seasoning optional
  • teaspoon thyme optional


  • Coat each side of the roast with oil. Combine steak seasoning and thyme in a small bowl. Liberally season both sides of the roast.
  • Heat skillet over high heat. Once the skillet is hot, sear each side of the roast for 2-3 minutes. Place roast in slow cooker.
  • If using vegetables wash, peel, and cut them into large pieces. Add them to a large bowl, then drizzle with a little bit of oil. Sprinkle on seasonings and mix until evenly distributed. Top the roast with the vegetables.
  • Pour beef broth into skillet. Allow broth to simmer for one minute. Scrape the bits up off the bottom of the skillet. Pour all liquid from skillet into the slow cooker.
  • Cook on low for approximately 7 hours or high for 3.5-4 hours. I prefer low whenever possible.
  • Around hour 7 (or 3.5-4 if your slow cooker is on high) begin checking for tenderness. Once the roast just begins to fall apart around the edges, dissolve the cornstarch in the water and pour into the liquid left in the slow cooker. Stir well to combine. Cover and allow to cook for one more hour. Gravy should be thick enough to coat the back of a spoon. If it isn't leave the slow cooker on high during the next step with the lid off. That will allow extra water to evaporate, thickening the juices.
  • Before serving, carefully remove meat from slow cooker and place onto a cutting board. Gently separate the meat form the fatty sections. Discard the fat. Place the large chunks of meat on a platter or back in slow cooker to serve.


Tips & Tricks
  • Trim up meat before seasoning if it has too much fat around the outer edge.
  • In order to get a good sear make sure your pan is very hot.
  • Once you place the meat in the slow cooker, pour the beef broth into the skillet. Allow it to simmer for a couple seconds before scraping up the bits off the bottom. Pour all this liquid into the slow cooker.
  • In order to avoid lumps dissolve all the cornstarch in the water before adding to the hot liquid.
Prep Ahead Notes
Season the meat and if freezing wrap in a layer of plastic wrap and then a layer of tinfoil. Either refrigerate overnight or freeze. If frozen thaw in refrigerator for at least 24 hours.  Allow the roast to sit on the counter for 30 minutes before searing it. 


Calories: 425kcal | Carbohydrates: 3g | Protein: 44g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 334mg | Potassium: 784mg | Fiber: 1g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 6mg