This is pure comfort food.
Recipe by Sloane Layton
4.3
6 Ratings
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Family-friendlyCrock-Pot recipes will never fall out of favor and this slow cooker pot roast is one of the best you'll ever try. This recipe takes traditional, fall-apart-tenderpot roast from the oven to the slow cookermaking itthe ultimate fix-it-and-forget-it Sunday meal. After all, chuck roast was practically made for the Crock-Pot. Lots of marbling throughout means big flavor, plus it becomes meltingly tender when cooked for hours at a low temperature. Serve it on a Sunday, for a simple holiday meal, or any time you crave truly classic comfort food. The whole family will beg for it again and again.
Do you have to brown pot roastbefore slow cooking it?
It seems like a fussy step, but browning the chuck roast in a skillet first leads to a delicious payoff in the end. Those browned bits in the pan are packed with rich, caramelized flavor—be sure to scrape them up once you add the beef broth (this also makes the pan much easier to clean).
Should I flip my pot roast in the slow cooker?
Once this pot roast is snug in a slow cooker, there's no need to flip it.It cooks evenly untouched, and that's what makes this dish so easy!
What cut of meat is best for pot roast?
Chuck roast is best for a slow cooked pot roast. Chuck is a tougher cut that takes time to break down. It's also one of the more flavorful and affordable cuts—a win-win for any slow cooker beef dinner.
Should you add vegetables to a pot roast?
Absolutely! The veggies get infused with so much flavor cooking alongside the roast. Make some rice or mashed potatoes, if you like, and dinner is served!Be sure to leave the veggies in halves or big chunks, and to pile them on top and around the roast. That way, they'll cook more gently (through steaming rather than simmering in the broth) and won't fall apart by the time the meat is done.
What can you do with leftover pot roast?
Try shredding leftover pot roast and stirring into pasta, filling tacos or enchiladas, or piling on top of a hoagie roll with lettuce and tomato. Use leftover drippings, called jus, as a dip for beef sandwiches or the base for a quick gravy.
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 20 mins
Ingredients
- 1
whole (4- to 5-lb.) boneless chuck roast
- 5 tsp.
kosher salt, divided
- 2 1/2 tsp.
black pepper, divided
- 4 tbsp.
olive oil, divided
- 2 tbsp.
tomato paste
- 1 c.
beef broth
- 2 tsp.
Worcestershire sauce
- 6
thyme sprigs
- 3
rosemary sprigs
- 6
garlic cloves
- 1
yellow onion, cut into 1-inch wedges
- 1 lb.
baby yellow potatoes, halved if large
- 3
large carrots, peeled and cut into 1-inch pieces
Directions
- Step1Sprinkle the chuck roast all over with 4 teaspoons of the salt and 2 teaspoons of the pepper.
- Step2In a large skillet, heat 2 tablespoons of the olive oil over medium-high. Place the meat in the skillet and sear it until browned on all sides, 12 to 16 minutes total. Transfer the meat to a 6 1/2-quart slow cooker.
- Step3Reduce the heat under the skillet to medium-low. Add the tomato paste and cook, stirring constantly, until slightly darkened in color, 30 seconds to 1 minute. Add the broth and cook, stirring constantly to loosen browned meat bits from the skillet and dissolve the tomato paste, about 1 minute. Pour the beef broth mixture over the roast in the slow cooker. Add the Worcestershire sauce, thyme, rosemary, and garlic to the broth mixture.
- Step4In a large bowl, toss together the onion, potatoes, carrots, remaining 2 tablespoons ofolive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pile the onion mixture on top of and around the roast in the slow cooker.
- Step5Cover and cook on high until the roast is fork tender, 6 to 8 hours (or on low for 8 to 10 hours). Serve the roast with the vegetables and a drizzle of sauce from the slow cooker.
Recipe bySloane Layton
Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
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Slow Cooker
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