If your evenings are a whirlwind but you still want a proper meal on the table, this slow cooker beef pot roast is the answer. It takes just a bit of prep in the morning, then simmers low and slow all day, so by dinnertime, you’re met with comfort food that tastes like you fussed (you didn’t).
Let’s be real: between work, errands, laundry, and the daily “what’s for dinner?” interrogation, cooking can feel like one more thing you just don’t have time for. But I still want to eat well. Not fancy, just honest, flavourful food that doesn’t come in a clamshell container or get microwaved in plastic.
That’s why I love my slow cooker. She shows up, does the work, and makes me look like I have my life together (even when I very much do not).
Why This Slow Cooker Beef Pot Roast Works for Busy Weeks
This Slow Cooker Beef Pot Roast is one of my go-tos when the schedule is packed but I refuse to settle for cereal or crackers for dinner (again). It takes just a bit of prep in the morning—sear the meat, sauté a few veggies, and load everything into the slow cooker. By dinner, the house smells like you’ve been cooking all day (because technically, you have), and you’re rewarded with tender, fall-apart beef in a rich tomato-based gravy that practically begs to be ladled over mashed potatoes or scooped up with crusty bread.
What I love most is the flexibility. This recipe works whether you’re feeding a crowd, eating solo with leftovers for days, or doing the “eat in shifts” routine so common in busy households. Plus, it’s loaded with root vegetables, so it’s a full meal in one pot.
Next up: If you’re into comfort food with a little kick, my Pub-Style Chicken Curry is a must-make. It’s rich, saucy, and better than your local takeout. Bonus: it freezes beautifully.
And if you’re not sure which cut of beef works best, this article from Canada Beef is a great resource. (Spoiler: blade roast is perfect.)
Scroll down for the full recipe, and don’t forget to check the FAQ section at the end for tips on prepping ahead, freezing leftovers, and making this work for your schedule.
Slow Cooker Beef Pot Roast
Ingredients
- 2-3 pound pot roast
- 3/4 pound baby carrots
- 3/4 pound parsnips, peels and roughly chopped
- 1/2 pound sliced mushrooms
- 1 medium onion, roughly chopped
- 2 stalks celery, chopped in 1" pieces
- 3 garlic cloves, minced
- 2 tbsp flour
- 1 tbsp tomato paste
- 1 cup chicken stock
- 1 28 oz can San Marzano tomatoes
- 1 tbsp butter
- 1 tbsp olive oil
Instructions
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Season beef with salt and pepper, sprinkle with flour and shake off excess.
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Add olive oil to pan and sear beef on all sides for 2 to 3 minutes a side in a heavy skillet. Set aside.
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Add butter to pan and then cook mushrooms until they start to release their juices (3-4 minutes).
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Stir in onion and cook until translucent. Add minced garlic and cook for another minute.
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Stir in flour to combine and then add tomato paste and stir to coat well.
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Slowly add the chicken stock, stirring to combine and scraping up any brown bits from bottom of pan.
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Bring to a simmer and let thicken slightly before removing from heat. Add San Marzano tomatoes and combine well.
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Line bottom of slow cooker with carrots, parsnips, celery.
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Place roast on top, then place tomato, mushroom and onion mixture over top of that.
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Cook on low for 6-7 hours or until meat is tender.
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Serve with mashed potatoes.
Frequently Asked Questions
Blade roast works great in the slow cooker—it turns fork-tender and juicy after several hours of cooking.
Absolutely. You can brown the beef, prep the veggies, and store everything in the fridge overnight. In the morning, just dump and go.
In this economy? Nope! Use whatever canned tomatoes you have, but San Marzanos do add a lovely depth of flavour.
Yes—this pot roast freezes beautifully. Let it cool, portion into containers, and freeze for up to 3 months.
Updated June 2, 2025
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louisegleeson
Making this tomorrow. I can already taste it. I love a house that smells like comfort food.
Candace Derickx
Let me know how you liked it.
Sandra
Sounds yummy! I do a similar crock pot roast and it does make mealtime so much easier – and it’s an added bonus when everyone loves it! Our evenings are busy as well so please keep the crock pot recipe ideas coming! 🙂 I also tried a porkchop with veggies recipe in the crock pot last week and it was also delicious!