Slow Cooker Rosemary Pot Roast
From our kitchen · November 2, 2026
Pot roast is one of the few dinners that rewards me for leaving it alone. I brown the beef, put it in the slow cooker, and let a long afternoon do what a hurried one cannot.
I use chuck roast. It has the connective tissue that softens during slow cooking, so the finished meat pulls apart without needing to be carved into careful slices. A lean roasting joint won't give the same result.
The vegetables go underneath and around the beef. Cut them into generous pieces; they have several hours to spend in the pot. Rosemary belongs here in moderation. I want to smell it when I lift the lid, not feel as though I've taken a bite from the garden.
Some evenings I thicken the juices. Other evenings I skim the fat, spoon the broth over everything, and call people to dinner. There is no requirement to turn a good pot roast into a second cooking project. I do make sure we have something to catch the juices, even if it's only the last slice of bread.
- Serves
- 6
- Prep
- 25 min
- Cook
- 10 hr
- Total
- 10 hr 25 min
Ingredients
1 boneless beef chuck roast, about 3 pounds
1½ teaspoons kosher salt
½ teaspoon black pepper
1 tablespoon olive oil
1 large onion, cut into wedges
1½ pounds small yellow potatoes, halved
4 large carrots, cut into 2-inch pieces
3 garlic cloves, smashed
1 cup low-sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 small fresh rosemary sprigs
1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional
Directions
- 1
Pat beef dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat and brown beef about 3 minutes per side.
- 2
Put onion, potatoes, carrots, and garlic in a 6-quart slow cooker. Set beef on top.
- 3
Whisk broth, tomato paste, and Worcestershire together and pour around beef. Add rosemary. Cover and cook on low 8–10 hours, until beef yields easily to a fork and vegetables are tender.
- 4
Remove rosemary stems. Transfer beef and vegetables to a platter and cover loosely.
- 5
For gravy, pour juices into a saucepan and skim excess fat. Bring to a simmer, whisk in optional cornstarch slurry, and simmer 2–3 minutes until thickened.
- 6
Pull beef into large pieces and serve with vegetables and juices or gravy.
One family tip
If the roast is still firm, it usually needs more time. Keep the lid on and check again after 30–60 minutes.
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