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This slow cooker pot roast is the kind of comfort food that never goes out of style. Made with tender beef, hearty vegetables, and a rich, savory gravy, it’s an easy, hands-off meal that practically cooks itself. Just add everything to the slow cooker and let it simmer low and slow until the meat is melt-in-your-mouth tender—perfect for cozy family dinners or stress-free weekend meals.
Why You’ll Love This Recipe!
This slow cooker pot roast is classic comfort food made easy. The beef cooks low and slow until it’s fork-tender, while the vegetables soak up all that rich, savory flavor. It’s a true set-it-and-forget-it meal, perfect for busy days, and fills your home with the best cozy aromas.
Simple ingredients, minimal prep, and a hearty, homemade gravy make this crock pot roast the best pot roast and a family favorite.
Ingredients Needed
- Chuck Roast
- Olive Oil
- Can of Coke
- McCormick’s Slow Cooker Savory Pot Roast Seasoning Packet (See below for from scratch version)
- Carrots
- Potatoes. You can use russets, Yukon gold potatoes or red potatoes.
How To Make Slow Cooker Pot Roast
- Peel potatoes and place carrots and potatoes in bottom of slow cooker.
- Heat olive oil in a heavy pot and braise both sides of pot roast
- Place meat into slow cooker
- Mix seasoning into water and pour of meat.
- Pour Coke over meat.
- Cover and cook on low for 8 hours.
Homemade Seasoning Mix:
If you can’t find the McCormick’s Slow Cooker Savory Pot Roast Seasoning Packet or just prefer a homemade version use this:
- Mix together:
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried thyme
- ½ tsp dried rosemary (crushed)
- 1 tsp paprika
- ½–1 tsp salt (to taste)
- ½ tsp black pepper
- Optional (for richer gravy):
- 1 tbsp cornstarch or flour (stir into broth before adding to the slow cooker)
Tips from leigh Anne
- Adding Coke helps tenderize the meat and makes for a delicious pot roast. Use regular Coke not diet.
- Choose the right cut of beef. Beef Chuck roast works best for slow cooker pot roast because it has enough marbling to become tender and flavorful as it cooks low and slow. You can also use rump roasts
- Sear the meat first (optional but worth it). Browning the roast in a hot pan before adding it to the slow cooker adds depth and richness to the final flavor.
- Layer ingredients correctly. Place vegetables on the bottom of the slow cooker and the roast on top so the meat stays juicy while the veggies cook evenly.
- Don’t add too much liquid. The slow cooker creates its own moisture; just enough broth to come halfway up the roast is plenty.
- Resist lifting the lid. Every time you open the slow cooker, heat escapes and can extend cooking time.
- Let the roast rest. Allow the meat to sit for 10–15 minutes before shredding or slicing so it stays moist and tender.
- Thicken the gravy at the end. If you like a richer gravy, whisk a 1-2 Tbsp of cornstarch with cold water and stir it into the cooking liquid during the last 20–30 minutes.
- Although you can cook the post roast at a high heat for a shorter period, for the best, most tender pot roast, keep the temperature at low heat and allow 8 hours of cook time
Frequently Asked Questions
Can I add veggies later so they don’t get too soft?
Yes. If you prefer firmer vegetables, add potatoes and carrots during the last 2–3 hours of cooking.
Why is my pot roast tough?
Pot roast becomes tough if it hasn’t cooked long enough. Low and slow cooking allows the connective tissue to break down, making the meat tender.
Can I make this ahead of time?
Yes. Pot roast tastes even better the next day. Store it in the refrigerator and reheat gently on the stovetop or in the slow cooker.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days, or freeze for up to 3 months.
This slow cooker pot roast is an easy, comforting dinner made with tender beef, hearty vegetables, and rich, savory gravy—all with minimal effort. Perfect for busy weeknights or cozy Sunday meals, this classic, juicy pot roast recipe delivers big flavor thanks to low-and-slow cooking in the crock pot. If you’re looking for a reliable, family-friendly slow cooker pot roast that turns out fork-tender every time, this is a recipe you’ll come back to again and again.
Check out more of my favorite crockpot recipes:
- Easy Crock Pot BBQ Ribs
- Slow Cooker French Dip Sandwich
- Slow Cooker Cashew Chicken
- Easy Slow Cooker Short Ribs
- Slow Cooker Orange Chicken
Be sure and follow me over on YouTube for weekly cooking demos.
Slow Cooker Pot Roast Recipe
Ingredients
- 4 lb chuck roast or pot roast
- 12 oz Coke one can
- 1 cup water
- 1 pkg McCormick Slow Cooker Savory Pot Roast seasoning
- 5 carrots peeled and cut into large chunks
- 4 potatoes peeled and cut into large chunks
Instructions
- Place carrots and potatoes in bottom of slow cooker.
- Heat 1 Tbsp of oil in a heavy pot and braise both sides of pot roast
- Place meat into slow cooker
- Mix seasoning into water and pour of meat
- Pour Coke over meat
- Cover and cook on low for 8 hours.
Tips & Notes:
- Adding Coke helps tenderize the meat and makes for a delicious pot roast. Use regular Coke not diet.
- Choose the right cut of beef. Chuck roast works best for slow cooker pot roast because it has enough marbling to become tender and flavorful as it cooks low and slow.
- Sear the meat first (optional but worth it). Browning the roast in a hot pan before adding it to the slow cooker adds depth and richness to the final flavor.
- Layer ingredients correctly. Place vegetables on the bottom of the slow cooker and the roast on top so the meat stays juicy while the veggies cook evenly.
- Don’t add too much liquid. The slow cooker creates its own moisture; just enough broth to come halfway up the roast is plenty.
- Resist lifting the lid. Every time you open the slow cooker, heat escapes and can extend cooking time.
- Let the roast rest. Allow the meat to sit for 10–15 minutes before shredding or slicing so it stays moist and tender.
- Thicken the gravy at the end. If you like a richer gravy, whisk a little cornstarch with cold water and stir it into the cooking liquid during the last 20–30 minutes.
- Although you can cook the post roast at a higher temperature for a shorter period, for the best, most tender pot roast, keep the temperature at low and allow 8 hours of cook time
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Nutrition Facts:
Julie says
Should the meat be in the liquid ? I’ve got mine in the crock pot right now and the liquid is only surrounding the potatoes and carrots.
Leigh Anne says
That is fine. Hope you enjoyed it!
Moira says
Using Coke or Pepsi in any recipe is surely unhealthy as they contain very high amounts of sugar. I would not recommend it.
Janice Montalto says
I did not use any soda. I actually browned the roast in a pan adding water and some flower to make a gravy and then added all that to the crock pot. I replaced the coke liquid with water. It came out falling to pieces and very tasty.