Slow Cooker Pot Roast
Let Me Tell You About This Slow Cooker Pot Roast
Alright, so I’ve probably made this Slow Cooker pot roast more times than I’d care to count (the slow cooker may or may not be older than my youngest child). But there’s just something magic about tossing everything in, almost forgetting it’s there, and then, by dinner, your whole house smells like actual comfort itself. It’s the sort of meal my mom always made on Sundays—well, she used to call it ‘the easiest way to look like you worked hard.’ I’m not sure if she was bragging or warning me. Either way, she wasn’t wrong. And hey, on chilly days, it’s one of those ‘set it and forget it’ wonders that leaves you feeling like a kitchen genius.
Also, can I just mention: there’s a not-so-small sense of pride when you serve up a meal that people actually ‘mmm’ out loud for (not just being polite either, you can tell). And once, I forgot to plug the thing in and wondered why the house never smelled like dinner. Don’t be like me. Check that plug, mate.
Why You’ll Love This—At Least I Do
I make this when I’ve had—shall we say—one of those weeks. My family usually demolishes it in a single night, especially if I sneak in extra carrots (my brother picks them out, but everyone else is obsessed). You know those days when the last thing you want is a pile of dishes? This pot roast is a one-pot miracle; throw things in, walk away, return to a dinner my teenage self would’ve called ‘bang-on.’ Fancier folks like to add wine; I just use broth, mostly because I’m not parting with my last bottle for stew night.
If you’ve tried, like, a million dry roasts before and wanted to cry (me too), this is just so much better. I once tried to brown meat first—look, it’s nice if you have energy, but honestly, the world keeps spinning if you skip it. Plus, who’s judging? Not me. Not my dog.
Here’s What You’ll Need (But Honestly, Improv Is Fine)
- 1 beef chuck roast (3-4 lbs or, like, about the size of a decent cantaloupe). Sometimes I use brisket if that’s on sale; sirloin in a pinch. My grandma insisted on chuck, so, there’s that.
- Salt and pepper—Enough to pretend you know what you’re doing. I usually guess and get it mostly right.
- 4-5 carrots, chopped into big chunks (no need to peel unless you want to impress someone).
- 3-4 potatoes, diced. Yukon Gold, red, or honestly any spuds lurking in your cupboard. Sweet potatoes work, too, if you’re wild.
- 2 onions, quartered. Red onion? Why not. I’ve used leeks before but, eh, bit too posh for my taste.
- 4 cloves garlic, smashed (or, a big heaping spoonful of jarred garlic when I’m lazy).
- 2 cups beef broth (or use chicken; veggie works too; just don’t use water or it will taste, well, watery).
- 2 tbsp tomato paste (optional—I sometimes just squirt in some ketchup, sorry mom!)
- 1 tsp dried thyme (rosemary’s fine too, if that’s what you’ve got; I think Italian seasoning even snuck in once)
- 1 tbsp Worcestershire sauce (if you can spell it, you’re doing better than me. Soy sauce is ok in a pinch).
- A splash of red wine (totally optional, but if you’re the ‘kitchen glass in hand’ type, why not?)
How To Make Slow Cooker Pot Roast (A.K.A. Magic in a Pot)
- First: Take your roast out of the fridge and let it hang out while you chop stuff. It cooks more evenly this way—probably.
- If you’re feeling fancy, season the roast with salt and pepper and give it a quick sear in a hot pan until it’s brown on all sides. Or, just plop it in the slow cooker raw—nobody will notice the difference (well, maybe you will, but it’s still great either way).
- Toss in the carrots, potatoes, onions, and garlic. Don’t worry about layering—or making it pretty. The slow cooker isn’t hosting a dinner party.
- Pour in the broth. Stir in the tomato paste, herbs, Worcestershire sauce, and, if you’re feeling wild, a splash of wine. Give things a gentle mix; don’t stress if it looks chaotic. This is where I usually sneak a taste of the broth—just to check for seasoning (okay, sometimes twice).
- Set your slow cooker on low for 8-ish hours, or high for about 4-5. But look, every slow cooker is a bit of a law unto itself, so check after 7 hours. The roast should be fork-tender, like, you could almost shred it with a spoon.
- When it’s done, I like to fish out the roast and veggies, plop them on a platter, then (if I’m feeling motivated) skim some fat off the top of the juices and simmer with a spoonful of cornstarch to make ‘gravy’—though sometimes I skip the fuss.
- Oh, and don’t worry if things look pale or bland-ish at first—by dinner, it all comes together. Trust the process.
Things I Learned the Hard Way
- Don’t use water instead of broth unless you absolutely have to; it’s really just not the same.
- Once I thought doubling the tomato paste would be clever—alas, sauce city. Stick to the recipe (mostly).
- Be generous (but not reckless) with your salt at the start, cause it’s harder to fix bland meat than overly salted veggies.
- Actually, I find it works better if you cut the potatoes a bit bigger, so they don’t vanish by dinner.
Mix It Up—Variations I’ve Actually Tried (And a Dud!)
- Mushroom Magic: Adding a handful of mushrooms is so, so good. Their flavor gets, like, multiplied after a long cook.
- Tex-Mex Vibe: Swapped broth for mild salsa and threw in cumin. Ended up more like brisket tacos—which isn’t a bad thing, but not classic pot roast, ya know?
- The Dud: Tried apple cider once—thought it’d be ‘autumny’—tasted like weird beefy apple sauce. Won’t do that again.
Equipment Stuff (And an Improv or Two)
You’ll need a slow cooker or crockpot—any make, mine is about ten years old and still kicking. If you don’t have a slow cooker, you can totally use a big Dutch oven and cook it at 325°F in the oven for about 3-4 hours. Or if you’re real old-school, just simmer gently on the hob for half the day (mind you, my patience for that is… limited).
How To Store Leftovers (If There Are Any)
Pop leftovers in a sealed container and stash them in the fridge. It keeps for up to 3 days, probably, but honestly, in my house, it never lasts more than a day (my partner once ate cold pot roast straight out of the Tupperware; no judgement, just facts). Oh, and it freezes pretty well, though be prepared for the potatoes to get a bit mushy.
Serving Pot Roast—The ‘Right’ Way?
We like ours with crusty bread to mop up the juices (that’s the ‘official’ family tradition, anyway). Sometimes I make mashed potatoes on the side if we’ve got extras—two kinds of potatoes never hurt anyone. Green beans for a bit of color, or if you can’t be fussed, just a handful of parsley on top looks nice enough for company.
Pro Tips From Real-Life Oops Moments
- I once tried to crank the temperature to finish it early (hunger hit hard) and ended up with chewy beef—resist the urge. Low and slow is the ticket.
- You can throw in cold ingredients all at once, but giving your broth/tomato paste a quick whisk together stops it clumping in weird pockets—learned that after a surprise tomato bomb one time.
- Oh, and remember that fat rises—so give it a minute to settle before you try to skim. Unless you, like me, don’t mind a bit of richness.
FAQ—Your Burning (and Not-So-Burning) Questions
Can I put frozen meat in the slow cooker?
People ask this so often. Technically yes, but I wouldn’t. It’ll throw off the timing and nobody likes mystery meat. Thaw first, you’ll thank yourself later.
Is it okay to skip browning?
Absolutely, though if you have 5 extra minutes, it does add nice flavor. But some days, I just toss and run. No one’s ever sent back their dinner.
What about gluten free?
The basic recipe is all naturally gluten free! Just double check your broth labels. (Heads up—some brands sneak wheat in where you’d never expect it.)
Can I double this?
Sure thing. If your slow cooker’s big enough, pile it high. Might just need a bit more time on low.
Got links for more ideas?
Oh yes—check out The Kitchn’s slow cooker pot roast guide for another take, or wander over to Smitten Kitchen’s mushroom bourguignon if you’re curious about a veggie version. I use these when I want to switch things up myself.
Would you ever use a pressure cooker instead?
I have, in a pinch—it works, but honestly, I think this tastes better the next day, after a sloooow cook and an overnight snooze in the fridge. But that’s just me.
P.S. Okay, slight tangent, but have you ever noticed how every slow cooker recipe blog tells you about their entire childhood before getting to the recipe? Well, I promise not to do that—though I guess I just did, didn’t I? Oops.
Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and quartered
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
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1Season the beef chuck roast with salt and black pepper on all sides.
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2Heat olive oil in a skillet over medium-high heat. Sear the roast for 2-3 minutes per side until browned.
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3Place carrots, potatoes, and onion in the bottom of the slow cooker. Add minced garlic on top.
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4Place the seared beef roast on top of the vegetables. Pour in beef broth and Worcestershire sauce. Sprinkle with dried thyme and rosemary.
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5Cover and cook on low for 8 hours, or until the beef is tender and shreds easily.
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6Serve hot, spooning vegetables and gravy over the beef.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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