You are here:Home » Recipes » Slow Cooker Pot Roast
By Cris7 Comments
This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
Jump to Recipe Print Recipe
Do you crave the Pot Roast your Mom or Grandma used to make? This Slow Cooker Pot Roast Recipe is so easy to make you that you won’t believe it has that old-fashioned taste.
Truth be told, I am an absolute sucker for a good slow cooker pot roast recipe. There is just something about coming home to that amazing smell that reminds me of my childhood.
This time around I was cooking for a crowd and needed something quick and easy to throw into my crock pot. So when I saw Becky Butler’s recipe for Old Fashioned Pot Roast in Gooseberry Patch’s Slow Cooking All Year RoundI knew it would be just perfect.
Table of Contents
Slow Cooker Pot Roast
This recipe called for 3 mixes I already had in my pantry along with the roast and 1/2 cup of water.
I decided to substitute that water for 1/2 cup of wine, because I loved the flavor of the Merlot Pot Roast I had enjoyed before.
I also tossed in some carrots, celery and baby potatoes that I had roughly chopped. I did this both for flavor and because I simply cannot have roast without them.
I really liked that I didn’t have to sear this roast before cooking it. I also loved that this was one of those dump all the ingredients in and go kind of recipes. I was entertaining guests that weekend afterall!
Slow Cooker Pot Roast
Incredibly easy Slow Cooker Pot Roast Recipe that has that old-fashioned taste!
Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
Follow me
Latest posts by Cris (see all)
You’re Signed Up: Weekly Meal Plan - July 17, 2023
You’re Signed Up: Cooking for Two Tuesdays - July 17, 2023
Cooking for Two Tips: Downsizing Your Crock Pot - July 17, 2023
Joanna- Between the veggies and the meat, the only liquid you will need is the 1/2 cup of wine (or water). You will be surprised at the amount of liquid it will create on its own. You don’t want to submerge roasts in liquid in a slow cooker to begin with or it will boil the meat versus roasting it (and dilute the flavor while reducing tenderness). Hope that helps! Happy cRockin’!
Viviennesays
The best roasts i have ever had are done in the crock pot. Now i wouldn’t cook it any other way. The 8-10 hour method is best with the natural juices, no way does it dry out. I have left over beef/gravy etc, so i use it for beef tips over noddles the next day for dinner. Fabulous!!!
Trackbacks
[…] love a good roast (like this one and this one). There is just something about those carrots, onions and taters cooking all day with […]
Reply
[…] You will find everything from main dishes like this yummy and really easyPot Roast… […]
Reply
We love hearing from you, it totally makes our day! Please remember, our comment section is much like our dinner table... You don't have to like everything we serve up, but you do have to use your manners.
Leave a Reply
Note: If you cannot find the comment form on this post, comments are closed. Unfortunately due to the amount of spam we receive, we have to close comments after an initial commenting period. However, if you have any questions or feedback, you can always email us at Cris@RecipesThatCrock.com. Psst... If you want to send us a photo of a dish you created from the site, we'd love to see it any maybe even feature it on Instagram!
Traditionally, this means the meat is partially covered in liquid and cooked for hours until it becomes juicy and tender. In this case, the steam from the slow cooker creates moisture for the meat to braise in.
PRO TIP: It's better to cook pot roast on the low setting rather than the high setting when it comes to pot roast. Your meat will be tender and delicious every time.
It's all about cooking low and slow. With a cut of meat like this, a longer cook time will give you better, more tender results. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust.
Why is my pot roast still tough? It's because you haven't let the collagen break down. Extend the cook time, make sure there's enough liquid and keep an eye on the dish.
Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top. Set the heat level: A general rule of thumb is that cooking on the low setting (170 degrees F for most models) takes about twice as long as cooking on high (280 degrees F on most models).
Tender vegetables such as zucchini and beans can be added to your dish in last ¾ - 1 hour of cooking when cooking on High, or 2 hours if cooking on Low. Hard, starchy vegetables like potato and carrots are best added around 3 hours before the meal is done if cooking on High, and 4 hours on Low.
Cover and cook for 3 hours, or until the roast is very tender. Add the carrots and potatoes to the pot when there's about an hour of cooking time left, turning the roast over when you do. To serve, spoon any excess fat off the surface and slice or shred the beef to serve with the veggies, drizzled with sauce.
directions. Place roast into crockpot and surround with vegetables. Combine beef broth and vegetable soup mix, then add to crockpot. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
Mix together oil, rosemary, garlic, basil, salt, thyme and pepper in small bowl. Set mixture aside 5 to 10 minutes. Place beef Bottom Round Roast on baking rack in tall-sided roasting pan. Rub oil mixture on roast, covering all sides.
Here are some simple ways to add a lot of flavor to your next rib roast. Use mesquite, cherry or apple woods to enhance the beef by adding savory aromas and flavors. Season the outside of the roast with salt and pepper and a little olive oil. Or coat with any other seasonings that you enjoy.
Three ways: develop flavor on the surface of the roast, aromatics and good stock.
Start by searing the roast on all sides until deep brown in color. ...
Aromatics, like carrots, onions, celery, tomatoes, garlic, thyme, rosemary, bay leaves, Worcestershire sauce, wine, et al, add complexity to the flavor of a pot roast.
What Is the Best Meat for Pot Roast? The best meat for pot roast is a beef cut with abundant connective tissue, like chuck roast, beef brisket or bottom round roast. This connective tissue called collagen is what makes pot roast melt-in-your-mouth tender.
A perfectly cooked beef joint makes a wonderful centrepiece for a Sunday roast or Christmas dinner. To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.
Chuck roast has a good amount of fat marbled throughout, whereas tenderloin is very lean. This means chuck has a big beefy flavor while, comparatively, tenderloin is much more mild.
Address: Suite 492 62479 Champlin Loop, South Catrice, MS 57271
Phone: +9663362133320
Job: District Sales Analyst
Hobby: Digital arts, Dance, Ghost hunting, Worldbuilding, Kayaking, Table tennis, 3D printing
Introduction: My name is Kieth Sipes, I am a zany, rich, courageous, powerful, faithful, jolly, excited person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.