A slow-cooked tender, juicy pot roast is THE ultimate comfort food! Whether baked in the oven (Oven Baked Pot Roast) or the slow cooker, pot roast has forever been and forever will be one of my favorite meals. I actually prefer baking it in the oven over the crockpot. But when I am not going to be home, I always turn to the slow cooker. And the results are never disappointing!
What is the best cut of meat to use?
The best cut, in my opinion, is a chuck roast. The high fat content makes for the most flavorful and tender results. With that being said, any type of roast will yield great results when cooked properly. The secret is low and slow. I don’t think that is really a secret, but I am going to say it is.
How long does it need to cook?
Cooking times are going to vary widely based on a few things. First of all, the size of the roast will be the biggest factor. Second, all kitchen appliances cook differently. I have 3 slow cookers and the one I used for this roast gets hotter than the other two. The general rule of thumb, though, is 5-8 hours on high and 7-10 hours on low! That’s right! You definitely need to prepare for this meal. It is perfect for days you will be at work or gone from the house all day!
Is it absolutely necessary to sear it before adding it to the slow cooker?
It is not necessary, but I do recommend it. Searing it caramelizes the natural sugars in the meat and browns the proteins. The rich brown crust on the surface amplifies the savory flavor of the finished product! However, skipping this step will not ruin your roast at all. You will still end up with a delightful meal!
Here are some other great crockpot recipes to try! Crockpot Beef Stew, Italian Beef Sandwiches, Cheesy Ham and Potato Soup and Creamy Chicken, Sausage and Potato Stew
The first step is to season both sides of the roast with salt and pepper. (This is a 5 lb bone-in chuck roast.) Then in a skillet over medium heat, you will brown all sides in a tbs of oil and 2 tbs of butter. Then remove it and set it aside.
In that same skillet, you will saute 3 sliced stalks of celery and one diced yellow onion for about 10 minutes or until tender.
In the crockpot, add 2 lbs of red potatoes, cut into large chunks. Then add 1 lb of sliced carrots, the celery and onion and the seasoning mixture. I will have the seasonings listed in the recipe below.
Add in the beef broth and give it all a good stir.
Place the roast on top and season with the remaining spices. Place 4 tbs of butter on top and put the lid on and let it do its thing!
*NOTE* I prefer to put the roast on top so that the veggies absorb all the yummy juices from the meat, but any order will work!
When it is finished cooking, carefully remove the roast. I say carefully because it is going to be fall-apart tender. Shred the meat up and remove the bone and as much fat as you can. Unless you like the fat, but I do not.
Then you will fish out the vegetables and make a corn starch slurry to thicken up the liquid and make it into a gravy. This step is also optional, but we love the gravy, so I almost always do this step.
I like to mash up some of the potatoes on my plate, and cover them and the meat with some of that yummy gravy! And call me old-fashioned but some white bread and butter is the best side to serve with this meal.
If you do make this recipe, please leave a comment and rating as it helps so much! Thank you!!!!
Slow Cooker Pot Roast
Ingredients
- 5 lb Chuck Roast
- Salt and Pepper to season the roast
- 2 lbs Red or Yellow Potatoes, cut into large chunks
- 1 lb Carrots, washed and sliced into 2 inch pieces
- 4 Celery Stalks, sliced
- 1 Yellow Onion, Diced
- 3-4 Garlic Cloves, minced
- 1 Stick Unsalted Butter divided
- 1 tbs Avocado Oil or any cooking oil
- 4 Cups Beef Broth
- 3 tbs Corn Starch
Seasonings
- 1 tbs Garlic Powder
- 1 tbs Onion Powder
- 1 tbs Kinder's Buttery Steakhouse blend
- 1 tsp Herbs de Provence
- Salt and Pepper to taste
Instructions
- Generously season your roast with salt and pepper.
- In a large skillet, heat the oil and 2 tbs of butter over medium heat.
- Brown the roast on all sides until there is a nice crispy crust. Set aside
- In the same skillet, sauté the onion, celery and garlic over low heat for about 10 minutes. Set aside.
- Add the potatoes, carrots, celery, onions and garlic mix, half of the seasoning mix and the broth to the crockpot and stir it up well.
- Add the roast on top. Cover with the rest of the seasonings and place 6 tbs of butter on top.
- Cook on low for 7-10 hours or high for 5-8.
- When it is finished, remove everything from the crockpot. Shred the meat if desired.
- Mix a corn starch slurry of 3 tbs corn starch and 3 tbs water. Mix that into the juice remaining in the slow cooker and allow it to thicken up for about 10 minutes. Salt and pepper to taste if needed.
