Slow Cooker Pot Roast
Slow cooker pot roast is the easiest Sunday dinner: a chuck roast, vegetables and broth cooked low and slow until the beef falls apart. The kitchen smells amazing, and the cleanup is minimal.
- 8 h 20 minTotal time
- 6Servings
- 490kcal / serving
- 42 gProtein
A quick sear and a spoonful of tomato paste add the flavor a slow cooker alone cannot make. Then the cooking juices become a rich gravy in a few minutes.
The science: why this works
- Searing the roast first adds browned, savory flavor that the slow cooker cannot create on its own.
- Chuck roast has plenty of collagen, which turns to gelatin over 8 hours and makes the meat tender and juicy.
- Tomato paste and Worcestershire add savory depth to the cooking liquid.
- Thickening the juices with cornstarch makes an easy gravy without separate pan drippings.
Low and slow melts collagen
Chuck roast is tough at first because of its connective tissue. Held at low, moist heat for many hours, the collagen dissolves into gelatin, which makes the meat tender and the juices rich. Rushing with high heat can leave it tough.
Learn: Braise tough cuts slowly →Why sear first
The slow cooker never gets hot enough to brown meat. Searing in a skillet triggers the Maillard reaction on the surface, creating deep roasted flavors. The browned bits left in the pan dissolve into the broth when you deglaze it.
Learn: Searing doesn't seal juices →Slow Cooker Pot Roast
8 h 20 min · 6 servings · American · Main course
Ingredients
Makes 6 servings
- 1.4 kgbeef chuck roast
- 1½ tsp1/2 tsp salt, divided
- 1 tspblack pepper
- 2 tbspolive oil
- 1large onion, cut into wedges
- 4carrots, cut into 5 cm chunks
- 700 gbaby potatoes, halved
- 4cloves garlic, smashed
- 2 tbsptomato paste
- 1½1/2 cups beef broth
- 1 tbspWorcestershire sauce
- 3sprigs fresh thyme
- 2bay leaves
- 2 tbspcornstarch
- 2 tbspcold water
Method
Tips for the best result
- Do not lift the lid while cooking, since each peek adds 15 to 20 minutes.
- Cut the roast into 2 or 3 large chunks if it does not fit well.
- Season the vegetables lightly with salt for better flavor.
Mistakes to avoid
- Using a lean cut like round: it turns dry, so choose chuck roast with good marbling.
- Adding too much liquid: the roast boils and the gravy is weak, so keep the liquid about halfway up the meat.
- Cooking on high when you can: low gives more tender meat, so use low if you have the time.
Variations and swaps
- Add 1/2 cup red wine to the broth for a deeper flavor.
- Add sliced mushrooms and a splash of balsamic vinegar.
- Shred the leftovers for sandwiches or tacos.
- Swap baby potatoes for parsnips or sweet potatoes.
- Swap beef broth for beef stock concentrate mixed with water if you are out of broth.
Storing and reheating
Refrigerate within 2 hours for up to 4 days, with gravy to keep the beef moist. Freeze for up to 3 months and reheat to 165°F (74°C).
Slow Cooker Pot Roast: questions
What is the best cut of beef for pot roast?
Chuck roast is the best choice. It has lots of marbling and collagen, so it turns tender and juicy after slow cooking.
Do I need to sear the roast before slow cooking?
You do not have to, but searing adds a lot of flavor. It takes about 8 minutes and makes a deeper, richer pot roast.
How long does pot roast take in a slow cooker?
Cook it on low for 8 hours or on high for 5 to 6 hours. It is done when the beef shreds easily with a fork.
Why is my pot roast tough?
It likely needs more time. Tough cuts get tender once the collagen melts, so keep cooking until it shreds easily.
