There is nothing more comforting than a big pot roast with hearty vegetables. This is the easiest, 5 minute prep Crockpot Chuck Roast recipe. Slow cooked and the meat literally falls apart and melts in your mouth and requires minimal effort!.
When it comes to the ultimate comfort food, I make pot roast more often than any other dish. This Crockpot Chuck Roast recipe is all about slow-cooked beef that melts in your mouth. The whole family loves it. Is this the best Sunday dinner or what?.
This roast is paired with tender veggies, potatoes, onions and seasoned just right. But the best part is that it literally only takes about 5 minutes to prepare. And we all have that time, right?.
If you want something easier to make with beef, this Slow Cooker Shredded Beef is another chuck roast we love. Short Rib Ragú is also great.
Pot roast is a classic comfort food that’s easy to make and loved by all. The slow cooker makes pot roast even simpler by letting the meat cook low and slow with minimal effort. While you can use any cut of beef for pot roast, certain types really shine when prepared in the slow cooker. Here’s an overview of the best cuts of beef to use for delicious pot roast made in your trusty slow cooker.
Chuck Roast
Chuck roast comes from the shoulder and is one of the most common and affordable cuts used for pot roast. It has great beefy flavor and turns tender and juicy after the long cooking time The marbling in chuck roast keeps it moist and gives the gravy wonderful flavor This versatility makes it the number one choice for pot roast in the slow cooker.
Look for a boneless chuck roast that’s 3-5 pounds or a bone-in chuck roast of 4-6 pounds. Trim off any large excess fat before cooking. Cook on low for 8-10 hours until fork tender. Chuck roast pairs perfectly with classic pot roast sides like potatoes, carrots, onions, and celery.
Bottom Round Roast
Bottom round roast comes from the back leg of the cow. It is a lean, budget-friendly cut that works very well for pot roasts. Although it lacks the fat marbling of chuck roast, the long cooking helps keep bottom round moist and tender.
Choose a boneless bottom round roast that’s 3-4 pounds. Cook it on low for 8-10 hours until a meat thermometer reaches 200°F. Slice across the grain after cooking for maximum tenderness. Serve with gravy made from the delicious cooking liquid.
Brisket
Brisket is another excellent option for pot roast in the slow cooker. It comes from the lower chest area and contains a good amount of connective tissue. As it cooks low and slow, the connective tissue melts into soft gelatin that makes the brisket incredibly tender.
Opt for a whole untrimmed brisket around 4-6 pounds Cook it fat-side up on low for 10-12 hours until fork tender, Let it rest for 10-15 minutes before thinly slicing across the grain, The fat keeps brisket pot roast deliciously moist and flavorful
Rump Roast
Rump roast comes from the back end and is a very lean, thick cut. Due to its leanness, cooking it low and slow helps keep rump roast tender and juicy. It has great beefy flavor that shines through in the slow cooker pot roast.
Choose a boneless rump roast that’s 3-4 pounds. Cook on low for 8-10 hours and slicle across the grain to serve. The natural juices produce delicious gravy. Add vegetables like potatoes, carrots and onions to soak up the flavors.
Eye of Round Roast
Eye of round is an extra-lean cut from the back leg of the cow. It requires moist cooking methods like braising or slow cooking to turn out tender. Luckily, the slow cooker is perfect for turning eye of round into fork-tender pot roast.
Select a small 2-3 pound eye of round roast. Cook on low up to 10 hours until it reaches an internal temperature of at least 145°F. Let it rest before thinly slicing against the grain. Serve drizzled with the cooking juices for added moisture.
Top Sirloin Roast
Top sirloin roast comes from the hip region and is another leaner cut good for pot roast. It has robust beefy flavor and remains fairly tender during slow cooking. Look for a roast with some marbling to help keep it juicy.
Choose a boneless top sirloin roast around 3-4 pounds. Cook on low 8-10 hours until tender when pierced. Let rest before slicing. Top sirloin pot roast pairs well with potatoes, carrots, onions, mushrooms, and garlic.
Other Cuts to Consider
In addition to the cuts above, other options like tri-tip, London broil, and round roast also work for slow cooker pot roast. The key is choosing a cut that becomes tender with moist cooking. Avoid expensive super tender cuts like tenderloin or ribeye, which would be overkill.
Tips for Slow Cooker Pot Roast
Follow these helpful tips for making perfect pot roast in the slow cooker:
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Sprinkle spices and herbs over the meat before cooking for added flavor.
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Brown the beef first for deeper flavor then transfer to the slow cooker.
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Add veggies like potatoes, carrots, onions, and celery during the last 2 hours.
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Use a cooking liquid like broth, wine or a combo.
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Cook on low 8-10 hours or high for 5-6 until meat is fork tender.
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Make gravy from the flavorful cooking liquid thickened with flour or cornstarch.
Benefits of Slow Cooker Pot Roasts
There are many benefits to using the slow cooker for pot roast:
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Convenience – simply prepare and let it cook unattended for hours.
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Tenderness – long cooking tenderizes tough beef cuts.
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Added moisture – braising in liquid keeps the beef juicy.
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Full flavor – seasonings and cooking liquid infuse the beef with richness.
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Economical – cheaper cuts become meltingly tender.
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Gravy – cooking liquid transforms into rich homemade gravy.
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Versatility – works with many cuts of beef.
Sample Slow Cooker Pot Roast Recipes
Here are just a few delicious sample recipes for slow cooker pot roast:
Classic Pot Roast and Veggies – Chuck roast, potatoes, carrots, celery, onion, garlic, broth, herbs.
Pot Roast with Mushrooms – Chuck roast, mushrooms, onions, carrots, broth, red wine.
French Onion Pot Roast – Chuck roast, onions, beef broth, thyme, Worcestershire sauce.
BBQ Pot Roast – Brisket, barbecue sauce, onions, sweet potatoes, ginger ale.
Italian Pot Roast – Chuck roast, tomatoes, carrots, onion, basil, oregano, broth.
The Takeaway on Pot Roast for the Slow Cooker
The slow cooker makes pot roast easy and delicious. Opt for well-marbled cuts like chuck roast, brisket, or bottom round. Cook on low for 8-10 hours until fork tender perfection. The result is comforting tender beef in mouthwatering gravy. Get your slow cooker working overtime this winter to enjoy incredible beef pot roast at home.
Why You Will Love This Crock Pot Chuck Roast Recipe:
- It takes 5 minutes to prepare. Cooking is not everyone’s favorite past time. Sometimes we just don’t have the time. That’s fine! This pot roast in the slow cooker is the best way to make dinner easy. One vegetable only needs to be chopped; the rest can be added to the pot. Can’t beat it!.
- It’s a full meal in one pot. Beef, veggies and potatoes. All in one dish. That is what we love. Of course, you can serve this with fresh bread or a big salad, but it’s enough to feed the whole family!
- Even delicious as leftovers. If you store this roast in its juices, it’s still great the next day or so. You can reheat it in the crockpot if desired. That way, you get two for the price of one.
- Freezer-friendly! I love putting the extra meat from this recipe in the freezer. I can use it later for tacos, sandwiches, or just another simple meal like the one it started with.
Step By Step Instructions:
- First, put the potatoes, onions, and carrots in the bottom of the slow cooker pot. This is another easy slow cooker pot roast recipe. Toss to combine. You don’t have to add salt, pepper, and garlic, but you can if you want to.
- Place the beef chuck roast on top of the veggies.
- Pour the broth over top of the meat. Cover completely with the sea salt, pepper, thyme and garlic. Toss a few fresh sprigs of thyme if desired.
- Cover and cook on low for eight hours, or until the meat is soft enough to fall apart with a fork and the vegetables are soft. If the meat is still tough after 8 hours, it’s not done yet! I don’t recommend cooking on high, but 4-6 hours should work if you have to.
- Do not use a knife to cut the meat into pieces when it is done. Instead, let it fall apart on its own. Mix corn starch with water if you want the juices to be thicker. Move to a serving platter and let it sit for five minutes before serving. Store leftovers.
- You can thicken the juices easily if desired. We’ve always liked the roast’s juices better, and we pour them over as we serve. If you want to make it a little thicker, mix about 1 to 2 tablespoons of cornstarch into the juice at the bottom 20 to 30 minutes before you serve it.
- When you can easily tear the meat apart with a fork, it’s done. Don’t freak out if the meat in your pot roast is really tough when you come back to it. This just means it is not done yet. We worry a lot about cooking meat too long, but a pot roast needs to cook all the way through to be soft and melt in your mouth.
- If you want, you can skip the searing step and just brown the pot roast on each side before putting it in the slow cooker. I never do and love the results still.
Putting leftovers in the fridge: Move the chuck roast to a shallow dish so that it can stay in the juices. You can store the carrots and potatoes separately if desired, but it is not necessary. Store airtight for up to 4 days. Reheat in the oven, microwave or put back in the crockpot if desired.
Freezing: To freeze, allow the crockpot chuck roast to cool completely, I usually do this in the refrigerator. Again, make sure to store in some of the juices for best results. Place in a freezer safe, airtight container and freeze for up to 3 months. I don’t think you should freeze the carrots and potatoes because they can get mushy when they thaw, but if you don’t mind, go ahead and freeze them!
Slow Cooker Beef Pot Roast Recipe – How to Make Flavorful Beef Pot Roast in the Slow Cooker
FAQ
What is the best cut of meat for pot roast in a crock pot?
What is the most tender beef roast for a slow cooker?
What is the most tender beef for pot roast?
Why is my crock pot roast beef so tough?
What kind of beef should I use for a slow cooker pot roast?
When it comes to slow cooker pot roast (or any pot roast, really), tough cuts of meat work best. For this reason, we recommend using one of the following cuts of beef. Chuck Roast – Used in this slow cooker pot roast recipe, chuck roast comes from the shoulder and neck region of a cow and is slightly fattier than other options.
How long do you cook a pot roast in a slow cooker?
Transfer the pot roast to the insert of your slow cooker. Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the slow cooker. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the roast is tender. Transfer the pot roast to a platter and let it rest for 15 minutes.
What is the best beef for pot roast?
The best type of beef for making a pot roast is Beef Chuck Roast. It adds a lot of flavor into the cooking broth and is an economical cut of beef that’s marbled with fat. This fat helps to break down the tough connective tissues during slow cooking, resulting in tender meat. Beef Chuck Roast can be purchased in large pieces that are either rolled or unrolled.
How do you cook beef in a slow cooker?
To cook beef in a 6-qt slow cooker: Whisk together beef broth, wine, flour, tomato paste, and Worcestershire in a medium bowl; set aside. Place potatoes, carrots, celery, onion, garlic, thyme, and bay leaf into the slow cooker. Stir in the beef broth mixture, season with salt and pepper, and top with the beef. Cover and cook on low heat for 7-8 hours, or until the beef is fork-tender.