Because it doesn’t have the fat content that other roasts do, it comes out its best when it’s cooked for hours in the slow cooker to tenderize it. It’s less expensive than other beef roasts, which is why it might be a better option for some cooks.
What Is Pot Roast?
Pot roast is an American dish that is more of a cooking technique than a specific recipe. Most chefs use a variety of ingredients and cooking techniques, such as the Instant Pot, slow cooker, or even the stovetop, to create their own unique spin on pot roast. However, every recipe calls for a sizable, tough cut of beef, such as a chuck roast, round roast, or brisket, which is cooked in a moist heat for a lengthy period of time to help it tenderize. Additionally, pot roast recipes almost always include a variety of vegetables, such as potatoes and carrots, making them a complete meal.
Why You’ll Love This Slow Cooker Pot Roast Recipe
- This recipe for slow cooker pot roast is a simple dish that you can feel good about serving because it is high in protein and made with lots of vegetables.
- For a hands-off recipe that tastes like you spent all day in the kitchen, prepare all the ingredients in the slow cooker the night before.
- The ideal choice for feeding a crowd and always sure to please, slow cooker pot roast is savory, delectable, and melt-in-your-mouth tender.
- The vegetables are simple to combine for a comfort food that is always welcome.
- For convenient meals throughout the week, leftovers keep well in the refrigerator or freezer.
Although this recipe for slow cooker pot roast includes some standard ingredients, it also has a few standout ingredients that make it extraordinary delicious and unlike anything you’ve ever tasted before!
- Beef Roast: The base of this dish is a boneless beef chuck roast that is cooked down to tender, juicy pieces of meat that are covered in sauce and are simply delectable.
- Carrots, celery, and onion are added to the vegetables for flavor and additional nutrients, completing the dish.
- A dry packet of onion soup mix is included to create a delectable savory flavor without enlisting a zillion herbs and spices.
- Cream of mushroom and cream of celery soup, two of our secret ingredients, are added to the slow cooker to give the meat even more flavor and make an incredibly rich and decadent gravy.
- All-purpose flour – this thickens the gravy and keeps the meat and vegetables covered in it. If needed, use a 1:1 gluten-free flour instead.
- The best expedient for making flavorful pot roast gravy is beef bouillon.
- Spices: You only need a tiny bit of ground pepper and garlic powder!
- Even though they are optional, we frequently enjoy adding Russet potatoes to our meals to make them more complete.
Types of Pot Roast Meat
Tough cuts of meat work best for slow cooker pot roast (or any pot roast, really). This is why we advise using one of the following beef cuts:
Chuck Roast: This slow cooker pot roast recipe calls for chuck roast, which is a little fatty compared to other options because it comes from the cow’s shoulder and neck area. It consequently has a richer flavor and an especially tender texture. Chuck roast can be challenging to slice smoothly because it has a tendency to fall apart, though. Although we adore this aspect of the meat, it makes it difficult to assemble structured meals or sandwiches from leftovers.
Brisket, which comes from the breast or lower chest, is still very tasty. However, its fat content is primarily around the edges. As a result, it has a slightly lower level of tenderness than chuck roast. But because of the ease of later slicing, it’s fantastic for sandwiches the following day!
Round Roast – The leanest of the three options, round roast is cut from the back legs. Since it lacks some of the bold, beefy flavor and juicy texture we love about pot roast made from chuck or brisket, it’s great for cutting but falls short in other ways.
How to Make Extra Tender Slow Cooker Pot Roast
You won’t believe how easy it is to make this dish, which is hearty, comforting, and absolutely bursting with flavor and will have even the pickiest eaters pleading for more.
- Arrange the meat and veggies. Vegetables should be cut up and placed in the slow cooker’s bottom. Place the beef on top of the vegetables after drying it with paper towels.
- Create the sauce. Pour the sauce over the roast after combining the remaining ingredients in a separate bowl, excluding the potatoes.
- Cook. Set the slow cooker to low heat and cook for 10 to 12 hours.
- Add the potatoes. Potatoes should only be added to the slow cooker for the final 5 to 6 hours of cooking if you’re using them, as they’ll overcook otherwise.
- Serve. Check the internal temperature of the roast using a meat thermometer to make sure it has reached 145 degrees. After that, remove any extra fat from the meat and liquid’s surface and relish!
We love to serve this slow cooker pot roast over a bed of tender egg noodles or even rice to soak up all the extra goodness from the gravy, but it’s also delicious served on its own as a complete meal when served with potatoes.
Slow Cooker Pot Roast Commonly Asked Questions
The liquid helps the pot roast retain moisture and become more tender, but it’s okay if the beef isn’t completely submerged. Aim for most of it to be submerged.
Since this pot roast will be prepared in a slow cooker, searing the meat is not necessary. Without it, the rich gravy and slow cooking will seal in plenty of flavor!
Yes, you can put all of the ingredients in your slow cooker the night before if you’d like. Then, simply turn it on in the morning to enjoy a delectable dinner when you get home. You may also completely prepare your pot roast and then freeze any leftovers for up to six months or keep them in the refrigerator for up to five days.
Cooking a pot roast on low heat for an extended period of time is essential for producing a succulent dish.
Although we do have a fantastic sheet pan roast tenderloin option you’ll love, we do not advise making this slow cooker pot roast in the oven.
This recipe is specifically created for the slow cooker. However, if you must cook it on the stovetop, we advise using a sizable Dutch oven and doing so on the lowest heat setting imaginable. This will require you to reduce the cook time, so keep an eye out for when the pot roast is done.
More to Cook and Eat
Slow Cooker Pot Roast, Extra Tender
- Place cut-up vegetables into slow cooker. Chuck roast pieces that have been thoroughly dried are placed over the vegetables.
- In a bowl, combine all remaining ingredients (aside from potatoes), and stir by hand until combined. The bouillon cubes may not dissolve, which is fine.
- Make sure the chuck roast is as thoroughly covered in sauce by dousing it with it evenly. Cover, and cook on low for 10-12 hours. Add the potatoes the last 5-6 hours, if using.
- Skim any excess fat from the meat and gravy. Taste and add additional salt/pepper as desired.
- Serve with warm buttered egg noodles, rice, or mashed potatoes.
- Instead of the larger cubes, I use 5 of the smaller square bouillon cubes, which resemble dice. Alternatively, you can use 5 tsp Better Than Bouillon.
- If you’re using the larger rectangular bouillon cubes (i. e. , Knorr), reduce to 3 cubes.
- If desired, feel free to use Beefy Onion dry soup mix.
- Never add potatoes at the start of the cooking process because they will decompose and turn starchy and mushy. If you need to, you can omit potatoes.
- Cut celery, carrots, and onions can be stored in the refrigerator for a few days in advance.
- Before using, potatoes can be peeled and cut; submerge them in water to stop oxidation/browning.
Did you make this?
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Slow Cooker Beef Pot Roast Recipe – How to Make Flavorful Beef Pot Roast in the Slow Cooker
What is the best cut of meat for a slow cooker roast?
Chuck roast is the best cut to use when making a pot roast in a slow cooker. Chuck roast is a very tough cut of meat, but after 8–10 hours of braising in a slow cooker, it has transformed into a lovely, tender delight.
How to make beef more tender in crockpot?
Chuck roast is a meat cut from the cow’s shoulder that resembles the shoulder in flavor. Comparing the chuck roast to the shoulder roast and round roast, the chuck roast has more fat, collagen, and connective tissue. Chuck roast is the ideal meat cut for a fall-apart tender beef roast because of this.