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Slow Cooker Pot Roast

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Slow Cooker Pot Roast is melt in your mouth tender. Chuck roast is slow cooked with potatoes, carrots, onions, coffee and vegetable broth to create a flavorful meal. Put this crock pot roast recipe on your holiday table, or let it cook on a busy day and come home to a warm, comforting meal.

Slow Cooker Pot Roast with parsley

Slow Cooker Pot Roast

Happy Christmas Eve to those that celebrate Christmas!

I hope you guys have a relaxing, food filled holiday spent with your loved ones.

Today’s Slow Cooker Pot Roast is the type of dish that melts in your mouth and if you are still looking for holiday meal ideas, this one would be a hit. Another great idea for the holidays is this recipe for The Best Roast Beef.

One bite of this tender pot roast and you and your guests will be sold!

The ingredient that sets this slow cooker pot roast apart from others is the freshly brewed coffee.  

The acidity of the coffee helps to tenderize the meat when it cooks in the slow cooker.

Do you bake or cook with coffee? I sure drink a lot of coffee. 

But coffee isn’t just for drinking! You can add it to all sorts of things from meats to smoothies and baked goods.

I decided to use coffee in this Slow Cooker Pot Roast recipe to help infuse a little extra flavor in the pot roast.

Slow Cooker Pot Roast on white plate

If you are thinking coffee and pot roast…weird?

I promise it tastes wonderful and the coffee is more of a subtle flavor to help give the pot roast extra flavor and gives it that melt in your mouth texture.

The juices from the coffee infuse throughout the whole pot roast creating a unique, mouthwatering meal.  This pairs nicely with the tender potatoes and carrots and a fresh side salad.

I promise your family will be asking for seconds.


BEEF: I used a 3 1/2 to 4 pound boneless beef chuck roast for this pot roast recipe. I cut it in half against the grain to fit in the crockpot.

I love the way that cut of beef cooks in the slow cooker and becomes fall apart tender. This cut works nicely in a lot of recipes like these Slow Cooker Italian Beef Sandwiches or these Slow Cooker 4 Ingredient Shredded Beef Tacos.

VEGETABLES AND POTATOES: When I make a pot roast I like to add vegetables and potatoes when cooking it in the slow cooker. I used onions, carrots and potatoes in this recipe.

When it is all done cooking you have a full meal waiting.

BROTH: The beef broth helps to infuse flavor into the roast and create a tender meat. 

COFFEE: The coffee also tenderizes the beef and creates a subtle warm flavor within the pot roast. 

Slow Cooker Pot Roast above


  1. Start by buying a 3 1/2 to 4 pound piece of chuck roast. You will want to rub salt and pepper on the entire chuck roast making sure to get both sides.
  2. Now you will want to chop your potatoes and carrots and put them in a large mixing bowl. Throw a quick sprinkle of salt and pepper on the vegetables.
  3. Put a layer of the potatoes and vegetables on the bottom of the slow cooker, followed by the meat, then the remaining potatoes, carrots, onions and garlic, followed by the brewed coffee and vegetable broth.
  4. Cover the slow cooker with the lid and cook on low for 8 hours or high for 5-6 hours. So easy!
  5. While you can cook this dish on high in your crockpot, I highly suggest you cook it low and slow. That is the best way to get tender meat!

Slow Cooker Pot Roast with potatoes


Pot roast is a great addition to a holiday with family. Here are some ideas of what to serve with your roast.

SMASHED GOUDA POTAOES: We love these gouda potatoes and they are always a hit with guests. 


KALE SALAD: A light healthy salad is always a great addition to a winter meal! 

EASY HOMEMADE CRANBERRIES: Who doesn’t love cranberries? I am a big fan of adding something sweet to a savory meal. 

Want more slow cooker recipes? Check out these 15 Back to School Crockpot Recipes or these 35 Back to School Crockpot Recipes

Slow Cooker Pot Roast - heavenly

Slow Cooker Pot Roast

Yield: 6-8
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

Slow Cooker Pot Roast is melt in your mouth tender. Chuck roast is slow cooked with potatoes, carrots, onions, coffee and vegetable broth to create a flavorful meal. Put this on your holiday table or let it cook on a busy day and come home to a warm, comforting meal.


  • 1 boneless beef chuck roast (3-1/2 to 4 pounds), cut in half against the grain
  • Salt and pepper
  • 1 large onion, chopped into chunks
  • 5 medium carrots, peeled and cut into chunks
  • 3 russet potatoes, cut into large chunks {you can peel but you don't have to}
  • 3 garlic cloves
  • 1 cup freshly brewed coffee {I suggest using light roast}
  • 1 cup vegetable broth

For the gravy:

  • 1 cup of the juices from the slow cooker
  • 1 Tablespoon corn starch
  • 1/4 cup cold water


  • Freshly chopped Italian parsley


For the pot roast:

  1. Remove the chuck roast from the refrigerator 15 minutes before cooking and let sit out.
  2. Chop the potatoes, onion and carrots into large chunks and put in a large mixing bowl. Sprinkle a small amount of salt and pepper on the vegetables.
  3. Place half of the potatoes, carrots and onions in the bottom of the slow cooker.
  4. Sprinkle each side of the chuck roast with salt and pepper {I sprinkle it on and use my hands to rub it all over to cover the roast}. Place the chuck roast side by side in the slow cooker on top of the vegetables. Put the remaining potatoes, carrots and onions on top of the meat. Add the 3 garlic cloves.
  5. Pour the coffee and vegetable broth over the pot roast. Cover and cook on low for 8 hours or high for 5-6 hours.
  6. Remove the meat, vegetables and potatoes and place on a platter and garnish with freshly chopped Italian parsley. Serve warm.

For gravy:

  1. Remove 1 cup of the liquid and bring to a boil in a medium pot. In a mason jar shake to combine 1 Tablespoon cornstarch and 1/4 cup of cold water. Add the liquid to the pot. Return the gravy to a boil and stir for two minutes. Remove from the heat and let sit to thicken up. This can serve as a gravy for those that want it.


You can prepare your carrots the night before--peel them, cut them and store them in a container in the fridge. Also, you can cut the potatoes and submerge them in cold water in a large tupperware container.

You could garnish this pot roast with curly parsley, thyme or Italian parsley.

If you want, you could also add in some cut up celery.

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