What cut of beef is best for slow cooker pot roast?

Chuck roast is the ideal cut for slow cooker pot roast. It has good marbling of fat that renders during the long cooking process, resulting in a tender and flavorful roast.

How long should I cook pot roast in a slow cooker?

For the best results, cook your pot roast on low for 6-8 hours, or on high for 3-4 hours. The longer cooking time on low heat helps to break down the tough fibers of the chuck roast.

Can I overcook pot roast in a slow cooker?

Yes, you can overcook pot roast, making it dry and stringy. Keep a close eye on the roast during the last hour of cooking and check for tenderness by inserting a fork; it should easily pull apart.

What vegetables go well with slow cooker pot roast?

Classic vegetables to add to your slow cooker pot roast include carrots, potatoes, and onions. For best results, add the vegetables during the last 2-3 hours of cooking to prevent them from becoming too mushy.

Amazing Slow Cooker Pot Roast: 7 Expert Secrets

Description

This slow cooker pot roast recipe is the ultimate comfort food! Tender beef chuck roast simmers in a flavorful tomato and herb sauce until it’s melt in your mouth delicious.

Ingredients

Scale

3 pound beef chuck roastn1 tablespoon olive oiln1 teaspoon saltn1/2 teaspoon black peppern1 large onion, choppedn2 carrots, peeled and choppedn2 celery stalks, choppedn4 cloves garlic, mincedn1 (14.5 ounce) can diced tomatoes, undrainedn1 cup beef brothn2 tablespoons Worcestershire saucen1 teaspoon dried thymen1 teaspoon dried rosemaryn2 bay leavesn2 tablespoons cornstarch (optional)n1/4 cup cold water (optional)

Instructions

Season the beef chuck roast generously with salt and pepper.nHeat the olive oil in a large skillet over medium high heat. Sear the roast on all sides until browned, about 3 4 minutes per side.nTransfer the seared roast to your slow cooker.nIn the same skillet, add the chopped onion, carrots, and celery. Cook until softened, about 5 7 minutes. Add the minced garlic and cook for another minute until fragrant.nPour the diced tomatoes (undrained), beef broth, Worcestershire sauce, dried thyme, and dried rosemary into the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.nPour the vegetable mixture over the roast in the slow cooker. Add the bay leaves.nCover and cook on low for 8 10 hours, or on high for 4 5 hours, until the roast is fork tender.nRemove the roast from the slow cooker and let it rest for 10 minutes before shredding or slicing.nTo make the gravy (optional): In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the mixture into the juices in the slow cooker. Turn the slow cooker to high and cook, uncovered, for 10 15 minutes, or until the gravy has thickened. Remove the bay leaves before serving.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Dinner
Cuisine: Italian American

Nutrition

Calories: 450
Sugar: 8g
Sodium: 700mg
Fat: 25g
Saturated Fat: 10g
Carbohydrates: 20g
Fiber: 3g
Protein: 40g
Cholesterol: 120mg

Keywords: pot roast, slow cooker, crockpot, beef, comfort food