Name: Slow-Cooker Pot Roast
Prep time: 15 min
Total time: 385 min
Ingredients: 1 tablespoon cornstarch; 8 medium carrots, cut into thirds; 2 medium onions, each cut into 8 wedges; Coarse salt and ground pepper; 1 beef chuck roast (3 pounds), trimmed of excess fat; 2 tablespoons Worcestershire sauce

Prep Time:

15 mins

Total Time:

6 hrs 25 mins

Servings:

8

This slow-cooker pot roast recipe is what hands-off cooking is all about. Perfectly juicy meat and tender vegetables are cooked to perfection all at the same time. Whether you make this recipe in a slow cooker, Crock-Pot, or pressure cooker, pot roast is a great way to feed your hungry family a hearty meal. Just set it and forget it.

This recipe uses a braising technique. 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. The vegetables are coated in cornstarch before cooking to thicken the juices from the meat and create a sauce.

We like to use a chuck roast. It's affordable, flavorful, and always a crowd-pleaser. Since the pot roast is cooking low and slow for several hours, it has time to marinate in its own juices and soak in tons of flavor. Worcestershire sauce is all you need to impart flavor to this robust roast.

What Is Pot Roast?

Pot roast is a catch-all term for tough cuts of beef that are cooked low and slow until they are tender enough to easily slice. Most traditionally, pot roast is made with cuts like chuck or round roasts.

The Difference Between Pot Roast and Brisket

While similar, the difference is where the meat comes from on the animal. Chuck roast, which is most often used for pot roast, usually comes from the neck or shoulder. Brisket comes from the lower chest area.

Why Cook Pot Roast in a Slow Cooker?

The slow cooker is an insulated cooking environment, as opposed to an oven. Cooking pot roast in the oven exposes the meat to dry heat. Slow cookers create a lot of steam, which pretty much guarantees that your pot roast will come out nice and juicy. The steam also helps ensure that the meat is nearly impossible to overcook. The longer it stews away in the pot, the more tender the chuck roast will become.

Browning the Meat

Searing meat in a hot pan for stews is an initial step that builds flavor and helps seal in moisture within the meat. We skip this step to both save time and keep the recipe simple. Since the pot roast cooks for several hours, there is plenty of time for the flavors to concentrate without adding an extra step and dirtying another pan.

Ingredients

1 tablespoon cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 beef chuck roast (3 pounds), trimmed of excess fat
2 tablespoons Worcestershire sauce

Directions

Slow-Cooker Pot Roast Ingredients — Jacob Fox

Coat vegetables in cornstarch mixture:

In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.

Jacob Fox
Season meat:

Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire.

Jacob Fox
Cook pot roast:

Cover; cook on high, 6 hours (or on low, 10 hours).

Jacob Fox
Slice pot roast:

Transfer roast to a cutting board; thinly slice against the grain.

Jacob Fox
Transfer to serving dish:

Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Jacob Fox

How to Serve Slow-Cooked Pot Roast

Simple is always best when it comes to a classic pot roast, but this recipe is very versatile. Substitute carrots for other starchy vegetables, like chopped russet potatoes, parsnips, or butternut squash.

Any leftover meat is delicious served cold on sandwiches the next day with a smear of mustard and mayonnaise.

Storage and Reheating

Pot roast will stay moist and juicy, unsliced, and stored in a baking dish with some of the brothy liquid. Sliced meat tends to dry out faster than larger hunks. Wrap the dish tightly with plastic and store it in the refrigerator for up to three days.

To reheat, transfer the brisket and liquid to a baking dish just big enough to fit it snuggly, cover with foil, and warm in a 325 degree oven for 20 to 30 minutes.

Frequently Asked Questions

How long does a roast take in a Crock-Pot?

Depending on whether you set the Crock-Pot to the low or high setting, a 3-pound pot roast will take about six hours to cook on high heat, or 10 hours on low.

What's the difference between a Crock-Pot and a slow cooker?

Crock-Pot is a popular brand of slow cookers, and the terms are commonly used interchangeably. Both are appliances that cook food slowly and have settings to keep food warm.

Do you need to add water to a slow cooker pot roast?

Some recipes call for liquid, some do not. It mainly comes down to the type of meat you use. Cuts like chuck roast will release more fat and moisture than leaner cuts, so they don't need any water. In addition, the slow cooker itself creates some moisture, which helps keep the meat juicy.

Oven Method

Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours. Proceed with step 3.