Sunday style pot roast with tender beef, buttered potato pieces, carrots, and onions on a serving plate

Sunday Style Pot Roast with Buttered Potatoes

Name: Sunday Style Pot Roast with Buttered Potatoes
Prep time: 20 min
Cook time: 8 h 15 min
Total time: 8 h 45 min
Yield: 6 servings
Ingredients: 3 to 4 pounds beef chuck roast, fully thawed; 1 tablespoon olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 4 cups low-sodium beef broth; 4 large carrots, cut into 2-inch pieces; 4 large potatoes, peeled and quartered or cut into roughly 2-inch chunks; 2 teaspoons dried thyme; Salt and black pepper, to taste; 1/2 cup unsalted butter, melted; Chopped fresh parsley, optional, for garnish; Optional gravy: 2 tablespoons cornstarch mixed with 2 tablespoons cold water, for 2 cups strained cooking liquid

By Corinne Griffith

October 15, 2026 7 Min Read

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This Sunday style pot roast with buttered potatoes brings together slow-cooked chuck roast, soft carrots, savory onions, and warm potatoes tossed with butter. Garlic, thyme, and beef broth keep the seasoning simple while the long cook turns the roast into tender pieces for serving.

Most of the cooking happens in the slow cooker after a quick sear. The potatoes are cooked separately near the end, which makes it easier to get them tender and coat them with butter just before dinner. Spoon the cooking juices over the beef, or turn a portion into gravy if you prefer a thicker sauce.

Why This Sunday Pot Roast Works

A flavorful starting point: Searing adds browned flavor before the slow cook.
A forgiving cut: Chuck roast suits a long, moist cooking method.
Simple vegetables: Carrots and onion cook with the beef.
Better potato timing: A separate pot lets the potatoes finish close to serving.
Flexible sauce: Use the broth as it is or thicken some into gravy.

Ingredients and Helpful Choices

3 to 4 pounds beef chuck roast, fully thawed
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
4 cups low-sodium beef broth
4 large carrots, cut into 2-inch pieces
4 large potatoes, peeled and quartered or cut into roughly 2-inch chunks
2 teaspoons dried thyme
Salt and black pepper, to taste
1/2 cup unsalted butter, melted
Chopped fresh parsley, optional, for garnish
Optional gravy: 2 tablespoons cornstarch mixed with 2 tablespoons cold water, for 2 cups strained cooking liquid

Chuck roast: Choose a fully thawed 3- to 4-pound roast that fits your cooker appropriately. A long, moist cook suits this cut better than treating it like a quick-cooking steak. Roast thickness and shape affect timing as much as weight.

Beef broth: Low-sodium broth leaves room to season the finished sauce. The original 4 cups give plenty of cooking liquid; use a cooker large enough for the full batch without exceeding its fill guidance.

Carrots and onion: Large carrot pieces hold up better than very small dice, though they will still become soft over the long cook. Put the vegetables underneath the roast so they cook in the hot liquid.

Potatoes and butter: Yukon Gold potatoes keep their shape well when tossed. Russets also work but can break apart more easily, so handle them gently. The full 1/2 cup butter makes a rich side; you can start with less and add to taste.

How to Make Sunday Style Pot Roast with Buttered Potatoes

1. Prepare the slow cooker

Use a large slow cooker, typically 6 to 8 quarts, that holds the roast, carrots, onion, and broth within the manufacturer recommended fill level. Choose the larger size if needed rather than overfilling. Put the carrots and onion in the bottom. Pat the fully thawed roast dry and season with salt and pepper.

2. Sear and transfer the roast

Heat the olive oil in a large skillet over medium-high heat. Brown the roast on its broad sides for about 4 to 5 minutes per side, then briefly brown the edges. Transfer to the slow cooker over the vegetables. Reduce the skillet heat and add the garlic, stirring for about 30 seconds. Pour in some of the measured broth and scrape up the golden-brown drippings. Add this liquid, the remaining broth, and the thyme to the cooker.

3. Slow-cook until fork-tender

Cover and cook on LOW for about 8 to 10 hours, until the beef pulls apart easily with a fork and the carrots are tender. Start checking near 8 hours, but allow longer if the roast is still firm. Keep the lid closed during most of the cooking. Timing depends on the roast shape, size, and slow cooker.

4. Cook the potatoes separately

About 30 to 40 minutes before you expect to serve, put the potato chunks in a pot and cover with cold water. Salt the water lightly if desired. Bring to a boil, reduce to a steady simmer, and cook for about 15 to 25 minutes after simmering begins, until a knife slides easily through the centers. Larger pieces can take longer. Drain well and let steam dry for a minute.

5. Butter the potatoes and rest the beef

Transfer the tender roast to a serving board and loosely cover. Rest for about 10 minutes before slicing across the grain or pulling into chunks. Lift out the carrots and onion. Toss the drained potatoes gently with melted butter, pepper, parsley if using, and salt only as needed.

6. Finish the sauce and serve

Skim excess fat from the cooking liquid and taste for seasoning. Spoon it over the beef and vegetables as a light sauce. For optional gravy, transfer 2 cups strained liquid to a saucepan, bring to a simmer, stir in the freshly mixed cornstarch slurry, and simmer for 2 to 4 minutes until thickened. Serve the roast with buttered potatoes and carrots, adding more parsley if desired.

Why the Potatoes Cook Separately

Raw potato quarters are unlikely to become tender in only 30 minutes on LOW in a slow cooker. Adding a large cold ingredient late also interrupts the cook. Boiling the potatoes separately gives you a clearer doneness check and lets the roast stay covered while it finishes.

Start the potatoes in cold water, bring to a simmer, and check with a knife. Drain well before buttering so water does not dilute the coating. If they finish a little before the roast, keep them covered briefly and toss again before serving.

If you prefer cooking root vegetables with a roast, use a slow-cooker method designed for them from the beginning rather than assuming the final half-hour will be enough. The USDA slow-cooker guide notes that vegetables cook slowly and should go into the cooker first.

Tips for Tender Pot Roast

Give the roast enough time. Eight hours is a starting point, not a guarantee. If the beef still resists a fork, it needs longer. Keep the liquid and lid in place and continue cooking until it pulls apart readily.

Use the right cooker size. Follow your appliance instructions for filling and roast size. Do not squeeze the batch into a cooker that is too small or prevents the lid from sitting properly.

Keep the lid closed. Frequent opening releases heat and can extend cooking. Prepare the potatoes separately so you do not need to keep checking ingredients inside the slow cooker.

Rest before portioning. Transfer the finished roast to a board and let it stand briefly. Very tender chuck is often easiest to serve in large chunks; if it holds together enough to slice, cut across the grain.

Serving Ideas and More Comforting Dinners

The roast, potatoes, carrots, and onions make a full dinner. Add green beans, a crisp salad, or bread if you want another side. Spoon the sauce over the meat just before serving and keep extra in a jug at the table.

For another slow-cooked beef dinner, try Chefmaniac’s slow cooker mushroom beef tips. For a different Sunday-style meal, bookmark the pork chops with caramelized onion gravy. The beef cabbage rolls with sweet onion gravy are another comforting option. Find more ideas in the Slow Cooker Recipes collection.

Storage, Freezing, and Reheating

Refrigerate leftovers within 2 hours in shallow covered containers at 40 degrees F or below. Portion the beef rather than leaving a large roast to cool slowly in the cooking crock. Use within 3 to 4 days, following USDA guidance for leftovers.

Reheat beef with some cooking liquid, covered, until it reaches 165 degrees F. Use an oven, microwave, or saucepan; the slow cooker is not recommended for reheating cold leftovers. Warm potatoes separately with a small splash of water or milk if needed.

Freeze cooled beef with some cooking liquid in meal-sized airtight containers for up to about 2 to 3 months for quality. Carrots can go with it, though they may soften. Potatoes can change texture after freezing, so freshly cooked buttered potatoes are a good option when serving thawed roast. Thaw in the refrigerator before reheating thoroughly.

Frequently Asked Questions

Can I put a frozen roast into the slow cooker?

Use a fully thawed roast for this method. Thaw in the refrigerator and follow the slow cooker manufacturer’s instructions for the cut and size you are cooking.

Why is my pot roast still tough after 8 hours?

It may need more time. Roast shape, thickness, and cooker performance vary. Continue cooking on LOW until the beef pulls apart easily rather than serving only because the timer has ended.

Do I have to sear the beef?

Searing adds browned flavor and is part of this recipe. If you skip it, the roast can still cook in the slow cooker, but the sauce and surface flavor will be lighter.

Can I add raw potatoes in the last 30 minutes?

Not reliably on LOW. Cook them separately as directed, or use a different method that includes potatoes earlier in the slow-cooking stage.

How do I make thicker gravy?

Simmer 2 cups of the cooking liquid in a saucepan, stir in the optional cornstarch-and-water slurry, and cook briefly until thickened. Adjust with more broth if necessary.

Can I reheat the leftovers in the slow cooker?

Use the oven, microwave, or stovetop to reheat cold leftovers to 165 degrees F. A slow cooker heats too gradually for that job.

A Sunday Dinner to Gather Around

Serve tender pieces of beef beside the buttered potatoes and carrots, with plenty of warm cooking juices. The long cook does most of the work, leaving a simple finish and a comforting plate at the end of the day.