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

Chuck roast is the top choice because it has just the right amount of marbling, which breaks down beautifully during slow cooking. You can also use brisket or round roast, but chuck roast gives the most tender and flavorful results.

Can I put a frozen roast in the slow cooker?

It’s best not to. Starting with frozen meat can lead to uneven cooking and potential food safety issues. Always thaw the beef completely in the refrigerator before adding it to your Crockpot.

Do I need to sear the roast before slow cooking?

You don’t have to, but searing adds a rich, caramelized flavor that elevates your Slow Cooker Pot Roast. If you have time, it’s worth the extra five minutes.

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

Cook on Low for 8–9 hours or High for 4–5 hours. The longer, slower method helps the beef become fall-apart tender and lets the flavors fully develop.

How do I thicken the gravy for pot roast?

Once the roast is done, mix cornstarch with a little water and stir it into the cooking liquid. Turn the slow cooker to High and cook for about 10 minutes until the gravy thickens and coats a spoon.

Slow Cooker Pot Roast – 5 Secrets to Unbelievably Tender Comfort

Name: Slow Cooker Pot Roast
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 pounds chuck roast, trimmed of excess fat; 1 tablespoon olive oil; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme or Italian seasoning; 1 tablespoon tomato paste (optional); 3 cups beef broth (low-sodium); 1 tablespoon Worcestershire sauce; 4 large carrots, peeled and cut into chunks; 1 ½ pounds baby potatoes, halved; 1 medium yellow onion, sliced; 3 cloves garlic, minced; 2 tablespoons cornstarch mixed with 2 tablespoons water

Description

There’s something deeply comforting about a Slow Cooker Pot Roast — a classic American comfort dish made with tender beef, hearty vegetables, and rich gravy that cooks slowly to perfection.

Ingredients

Scale

3 pounds chuck roast, trimmed of excess fat
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme or Italian seasoning
1 tablespoon tomato paste (optional)
3 cups beef broth (low-sodium)
1 tablespoon Worcestershire sauce
4 large carrots, peeled and cut into chunks
1 ½ pounds baby potatoes, halved
1 medium yellow onion, sliced
3 cloves garlic, minced
2 tablespoons cornstarch mixed with 2 tablespoons water

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Instructions

Pat the chuck roast dry and season it with salt, pepper, garlic powder, onion powder, and thyme.
Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until golden brown.
Place the seared roast into the slow cooker and add onions, carrots, potatoes, and garlic around it.
Stir in tomato paste and Worcestershire sauce, then pour in the beef broth until ingredients are half covered.
Cover and cook on Low for 8–9 hours or High for 4–5 hours, until the beef is fork-tender.
Remove the roast and vegetables from the slow cooker.
Whisk the cornstarch slurry into the cooking liquid, cover, and cook on High for 10 minutes to thicken into gravy.
Slice the roast and serve with vegetables and gravy.

Notes

For extra flavor, deglaze the skillet with a bit of red wine before transferring the roast.
Leftovers can be stored in the fridge for up to 5 days or frozen for 3 months.
To reheat, warm slowly with a splash of broth to keep the meat moist.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 5
Sodium: 820
Fat: 22
Saturated Fat: 8
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 18
Fiber: 3
Protein: 35
Cholesterol: 95