Can you put raw beef directly into a slow cooker for pot roast?

Yes, you can add raw beef straight into the slow cooker for a Pot Roast Slow Cooker Recipe. Searing first is optional but adds deeper flavor and improves texture.

What is the best cut of meat for a slow cooker pot roast?

Chuck roast is the best cut for a slow cooker pot roast because its fat and connective tissue break down during slow cooking, creating tender, juicy beef.

Should the pot roast be covered with liquid in the slow cooker?

No, the pot roast should not be fully covered. For a Pot Roast Slow Cooker Recipe, liquid should reach about halfway up the meat, allowing natural juices to build flavor.

Why is my slow cooker pot roast tough?

A tough pot roast usually means it needs more time. Slow cooker beef recipes require long, gentle cooking so collagen can break down and make the meat tender.

Pot Roast Slow Cooker Recipe That Guarantees Tender Results

Description

This pot roast slow cooker recipe delivers tender chuck roast, hearty vegetables, and rich gravy using simple ingredients and low, slow cooking for an easy family dinner.

Ingredients

Scale

3–3.5 lb beef chuck roast
1.5 lb yellow potatoes, halved
1 lb carrots, peeled and cut into chunks
1 large yellow onion, thickly sliced
2 cups beef broth
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons kosher salt
1½ teaspoons black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 bay leaf

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Instructions

Pat the chuck roast dry and season generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned.
Place potatoes and carrots in the bottom of the slow cooker, then add sliced onion.
Place the seared roast on top of the vegetables.
Whisk beef broth, Worcestershire sauce, tomato paste, garlic, and remaining seasonings.
Pour the mixture around the roast, not directly on top.
Cover and cook on low for 8–9 hours or on high for 4½–5 hours until fork-tender.
Remove bay leaf, slice or shred the beef, and serve with vegetables and gravy.

Notes

Searing the beef adds extra depth of flavor but can be skipped if short on time.
For thicker gravy, reduce some cooking liquid on the stovetop before serving.
Leftovers store well and taste even better the next day.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 6 g
Sodium: 820 mg
Fat: 32 g
Saturated Fat: 12 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 38 g
Cholesterol: 135 mg