Super tender, juicy, fall-apart crock pot roast is not as difficult as you think! This slow cooker recipe uses a few unproblematic ingredients (i of them is patience) to make the most flavorful (even so stupid like shooting fish in a barrel) pot roast ever! Carrots add the perfect touch! Originally posted Jan 18, 2018.

Pot roast crock pot

I don't know virtually yous guys, but I kind of wanted to just skip January this year, and all the dumb kale diets that become with information technology. I'grand having some serious December withdrawals. I kind of feel similar December bankrupt up with me and I wasn't gear up for information technology. Now I'm dying my hair, "finding myself," my face is breaking out and all I want is Ben and Jerry'due south. Come on, December. We were so expert together.

Juicy pot roast and carrots

We're ii weeks into the new year's day anyway, and that's usually most when my diet peters out, so I'yard comin at you with some comfort nutrient to numb the Christmas break up. POT ROAST AND MASHED POTATOES FOREVER.

Crock Pot Pot Roast

Pot Roast is a beef chuck roast that has been braised slowly with savory spices like garlic and onions. (If your grandma hasn't made this for y'all at to the lowest degree one time, yous need to get a new grandma. This is American comfort food at information technology's finest, particularly when you pair it with Creamy Mashed Potatoes.)

Practise you suck at making pot roast as much as I used to? Y'all tin can exist a great pot roast maker, you really can be. All it takes is a niggling patience and a packet of onion soup mix. (Those onion soup packets are pretty magical. I use them to make this iii Ingredient Roasted Potatoes with Crunchy Onions, too. And so expert.)

Pot Roast Crock Pot Ingredients

Here's what you'll demand at the store. (Quantities listed in recipe beneath.)

  • iii-4 pound chuck roast
  • 2 (1-ounce) packets of onion soup mix. If you take a smaller chuck roast, utilise ane and ½ packets.
  • Carrots
  • Better Than Bouillon Beef Base. Y'all can substitute regular beefiness broth if you want.
  • Dried thyme. For a fun variation, endeavor oregano or Italian seasoning.
  • Bay leaf
  • Salt and pepper
  • Oil. Optional for browning.
  • Water

What is the best cut for making a Pot Roast in crock pot?

Chuck roast is where information technology's at. Chuck roast is a really tough cut of meat, merely by the time information technology'due south done braising in the ho-hum cooker for viii-10 hours, it has broken down into a cute, tender delight. You lot but need to wait.

Choose a chuck roast with lots of expert marbling. The fat that runs throughout the meat melts while it's cooking, essentially self-basting the roast. Fat = flavor, so choosing a marbled roast is very important. After a very long melt time, the fat has mostly melted into the meat, making it super tender and flavorful.

How to brand a Crockpot Pot Roast

Chuck roast marbling seared

Here's a basic overview. All instructions listed in the recipe beneath.

  1. Cull a well-marbled roast with lots of white fat.
  2. Brown the chuck roast in oil over medium high heat.
  3. Place the roast in a crock pot forth with pan juices.
  4. Add spices and onion soup mix.
  5. Melt on low for 8-10 hours.
  6. Add together carrots in the last three hours of cooking.
Seared chuck roast in crock pot

Why is my Crock Pot Chuck Roast tough?

I seriously used to be the worst at making pot roast and then I used to ask myself that question all the time. They always came out kind of flavorless, or worse, so tough that you lot could barely chew through them. Simply since discovering the onion soup mix fox and the virtually important rule (waiting), I always go super tender, flavorful, juicy pot roasts.

Why should I cook my Pot Roast in a crock pot, rather than the oven?

Pot roast with onion soup mix in slow cooker

I dearest making pot roast in the slow cooker. It simply seems so much easier to me than dealing with oven cooking, plus it'southward dainty to exist able to "set it and forget information technology." You know how virtually crock pot recipes you can cook either on depression for 8 hours or on high for one-half the fourth dimension? I don't recommend that for pot roast. Cooking at a higher temperature for a shorter fourth dimension will result in rubbery meat that will brand y'all feel like you're chewing on an old tire.

Is it amend to cook a Roast on loftier or low in a crock pot?

You lot know how most crock pot recipes you can cook either on low for 8 hours or on high for one-half the time? I don't recommend that for pot roast. Cooking at a college temperature for a shorter time volition issue in rubbery meat that will make you lot experience like y'all're chewing on an old tire. Chuck roast is a tough cut of meat and it needs plenty of fourth dimension to break downwardly into juicy, tender deliciousness.

Roast meat and carrots with mashed potatoes and gravy

Do y'all have to dark-brown the meat earlier making Crockpot Pot Roast?

Short answer: no. I tested it both ways and it however tastes great so if yous already started your roast or you don't take plenty fourth dimension when prepping your roast y'all'll still have great roast at the cease of the twenty-four hours. However, I highly recommend browning the entire roast. It only takes a few minutes and adds a richness that tin can have your roast to the next level. Hey, if you're going to the problem to make this thing you're probably trying to impress someone, right? You might besides have the extra pace to arrive astonishing.

How much water do you put in a slow cooker when cooking a Roast?

I like to add beefiness broth to my pot roast instead of water. Information technology'southward a neat way to bring in that savory, bulky season. I love to use Better Than Bouillon Beefiness Base of operations to make the broth.

You don't need much broth. Pot roast is meant to exist braised, which ways cooking meat slowly over low heat with minimal liquid, covered. If you add together too much water/broth, y'all are going to miss out on that roasty flavor that comes from the peak function of the meat cooking above the liquid. Because braising requires a chapeau, the moisture stays in the pot instead of evaporating, concentrating the liquid and tenderizing your chuck roast into melt-in-your-mouth glory.

Do you lot put vegetables on summit or bottom of Pot Roast?

Vegetables should go on top. This recipe calls for the carrots to be added in the last 3-4 hours. Now mind here folks, I know it'due south abrasive to have to come back and add the carrots afterward. You can totally add them in at the commencement with the roast if yous like, but exist prepared for overcooked, mushy, and in my opinion, flavorless carrots. They will add together zip to your dinner besides some orange colour, because they will have been cooked for 6 hours too long. Those poor carrots! Do yourself a favor and add together the carrots later, or melt them separately.

Pot roast with carrots

The same goes for potatoes in my opinion. If you want to add them, put them in (cut into chunks) with the carrots. Merely actually what you ought to do is exit the potatoes out of the dull cooker entirely. Make my Aunt Shirley's Famous Creamy Mashed Potatoes instead. I'yard pretty certain this is the style God intended pot roast to be eaten.

Don't skip the gravy

What's a pot roast without a niggling somethin somethin? This gravy takes about five minutes to make and volition really have your pot roast up a notch.

Fat separator and beef bouillon

The Drippings from the crock pot are on the left. I similar to utilise a fat separator so that I'm making my gravy with only broth, no fat.

Meliorate Than Bouillon is my favorite beef base of operations. This is what I utilize to brand the broth for the gravy (in improver to drippings). Information technology's affordable, it has meliorate flavor than any other broth I've tried, and I tin keep it on hand in the fridge.

Gravy slur for crock pot roast

Whisk together a little h2o and flour, making sure to get out all the lumps before slowly pouring information technology into your simmering broth/drippings.

Pouring gravy over pot roast meat

And voila! Perfect pot roast, with plenty of gravy to get around. If your grandma really hasn't ever fabricated you pot roast, don't worry, you don't need to become a new i. Just make her this recipe and constitute your reign every bit the pot roast ruler in your family!

Here'south a few pot roast creations from readers like y'all! Don't they all look so amazing??

9 plates of crock pot pot roast with carrots and potatoes

PS!! I almost forgot to tell you something else very heady. The entire reason I posted this crock pot roast recipe is so that you have a expert basic pot roast for the LEFTOVER recipe that'southward coming soon on the web log. Moving-picture show this: huge amounts of pie crust. Lots of juicy roast beefiness. Tender carrots. And cheesy scalloped potatoes, all piled heaven high in a pie pan. Oh homo guys, it's then good, can't wait to share. UPDATE: here it is! Leftover Roast Beef, Carrot, and Creamy Irish potato Pie.

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The Easiest Fall-Apart Pot Roast in Crock Pot (Slow Cooker)

Servings: vi Servings

Prep Time: 10 mins

Melt Fourth dimension: x hrs

Total Time: 20 hrs 10 mins

Super tender, juicy, autumn-apart pot roast is not every bit difficult equally you remember! This tiresome cooker recipe uses a few unproblematic ingredients (i of them is patience…) to make the most flavorful (yet stupid easy) pot roast ever! Carrots add the perfect touch!

For the roast

  • 3 to 4 pound chuck roast, *
  • common salt and pepper, copious amounts, copious I say!
  • 1 tablespoon oil, optional (for browning)
  • 1 & 1/2 cups h2o
  • one & ane/ii teaspoons Better Than Bouillon Beef Base, **
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 1-oz packets onion soup mix
  • 2 pounds carrots, peeled and chopped into chunks

For the gravy

  • two-iii cups of drippings from the meat
  • one-ii cups Cold h2o
  • 1/3 to one/ii cup flour
  • 2 teaspoons Better Than Bouillon Beefiness Base
  • 2 tablespoons butter, optional
  • salt and pepper to taste

First y'all are going to have to make a option nigh whether you want a really good roast, or a really Really good roast. Browning the meat before slow cooking makes information technology actress special. To do that:

  • Rut a wide skillet over medium high heat. Generously salt and pepper all sides of the roast. I would say I use somewhere between 1 and 1/2 to 2 teaspoons kosher table salt, and most a teaspoon of pepper.

  • Add together i tablespoon oil to the hot pan and swirl around to coat the bottom. It should be shimmery right away if your pan is hot enough.

  • Add the roast to the pan and don't motion it for near 1-ii minutes. Check to make sure it is squeamish and brownish, then flip information technology over and repeat on the other side. Brown every side of your roast that you tin can. It should not take more than v-half-dozen minutes.

  • Transfer the roast to your slow cooker (six quart or larger).

  • Go on the hot pan on the stove and add the water and beefiness base. Stir, breaking up whatever dark-brown bits on the pan, until the beef base of operations is dissolved. Pour the liquid into the slow cooker.

  • Sprinkle the roast with the dried thyme or add the fresh thyme. (Just throw the sprig in the pot)

  • Add the bay foliage.

  • Dump the 2 packets of onion soup mix directly on the roast (not in the water). Use your hand to rub the dry pulverization into the part of the roast that is exposed. Some of information technology will merely autumn off into the water, and that's fine.

  • Cover with the hat and set to depression oestrus. Cook for 8-10 hours. If you lot are a flake short on time, y'all tin turn the slow cooker on to "loftier" for one hour to get things humid, and then turn back down to low. I do Not recommend cooking this on high for four-five hours. You can if yous want, information technology will be cooked, but it will not be every bit tender!

  • If you are not browning the meat, information technology's so easy. Salt and pepper the meat, rub on the thyme and onion soup mix, and place in a irksome cooker. You don't need the oil. Add all the other ingredients, fix it on depression, and you're done!

  • Add together the carrots: virtually 3 hours before you desire to eat, add the peeled and chopped carrots. Run across photos, they don't demand to be tiny pieces, I tend to similar the bigger chunks myself.

  • When the meat is fork tender and like shooting fish in a barrel to shred, carefully remove information technology to a cutting board and let residue for a couple minutes. Then shred with 2 forks or piece with a serrated knife against the grain. Transfer the roast and the carrots to a serving platter and proceed warm. (Taste a carrot to meet if information technology needs salt and pepper)

  • To make the gravy: Apply a fat separator to go the fat from the top of the drippings. Discard fat and add the drippings to a medium saucepan. Turn the rut to high. (Apply all of the drippings that you lot have, up to three cups. You want about iv cups of liquid going into your gravy, and at to the lowest degree one loving cup needs to be Cold water to dissolve the flour.)

  • In a measuring cup, whisk together 1-2 cups Common cold water (or beefiness stock, if you're non using beef base) with the flour. Make certain you get rid of all the lumps.

  • When the drippings have heated to a boil, slowly stir in the flour mixture while stirring. Add the beefiness base and bring the mixture to a depression boil.

  • Let the gravy simmer for three-5 minutes until information technology has thickened.

  • At this bespeak you tin can add the butter if you want. Information technology'southward not necessary, but it does add some richness that I dear. Season with table salt and pepper. Make sure you taste it first!

  • Devour, preferably with these Famous Creamy Mashed Potatoes. To die for!!

*Meat options: For this recipe yous can use a chuck roast, boneless chuck roast, chuck shoulder pot roast, etc. Look for good marbling!

**Yous can omit the water and beefiness base and simply add 1 and 1/two cups skilful quality beef stock instead! This goes for the gravy too. (The ratio is 1 teaspoon of base per cup of water.) This is non a sponsored post, I just love how piece of cake information technology is to proceed beef base on hand in the refrigerator.

Serving: 1 cup , Calories: 551 kcal , Carbohydrates: 20 1000 , Protein: 46 thousand , Fat: 33 one thousand , Saturated Fatty: 14 g , Polyunsaturated Fat: 3 chiliad , Monounsaturated Fat: 16 g , Trans Fat: 2 g , Cholesterol: 167 mg , Sodium: 364 mg , Potassium: 1250 mg , Fiber: 4 g , Sugar: 7 g , Vitamin A: 25409 IU , Vitamin C: 9 mg , Calcium: 96 mg , Iron: vi mg

Course: Main Grade

Cuisine: American

Calories: 551 kcal

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