Best Damn Pot Roast Recipe- Slow Cooker

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This is literally the best damn slow cooker pot roast recipe ever! An easy, delicious, economical meal for your family any night of the week!

Do you remember your mom or grandmom making a Sunday pot roast when you were a kid? I remember, you could smell it throughout the entire house and you couldn’t wait until dinner! This slow cooker pot roast is reminiscent of grandma’s, except, the crockpot gets to do the majority of the work, to get the meat nice and tender!

You could actually braise this roast in the oven for about 2-5 hours, covered, until tender, if you don’t have the crockpot, depending on the size of your roast.

What is pot roast?

Pot roast is a larger, less tender cut of meat that is either braised, or slow cooked for hours, to make those cuts tender.
According to James Beard, pot roasts came to the United States from many different countries in Europe. France, Germany, Hungary, Austria and Russia.

What Beef to Use

• shoulder roast
• chuck roasts
• brisket
• round roasts

What makes this the best damn pot roast ever?

• It is super easy! 15 minutes preparation time is all you need!
• The slow cooker does the rest of the work.
• Tender, juicy and delicious.
• Very economical dinner, at about $3.00 per serving, you can’t go wrong with a shoulder roast.

What you need

• beef roast
• carrot
• celery
• potatoes
• garlic
• oil
• salt
• pepper
• thyme
• rosemary

• onion
• red wine
• beef broth
• garlic (not pictured)

How to make slow cooker pot roast

1. Dry off roast with paper towel thoroughly.
2. Salt and pepper roast on both side liberally.
3. Brown roast in heavy pan. Cast iron works the best for this.
4. Flip roast and brown the other side.
5. While roast is browning, rough chop vegetables.
6. Add vegetables to slow cooker along with spices.
7. Add roast on top of vegetables.
8. De-glaze pan with red wine, scraping off browned bits from the bottom of the pan. Add to slow cooker.
9. Add stock to slow cooker

Cook roast on low for 8 hours, or more until very tender. Some cuts benefit from cooling and refrigerating overnight. If your roast isn’t super tender, the next day, resume cooking roast on low until very tender. You really can’t overcook a pot roast.

Other Delicious Slow Cooker Recipes on Binky’s Culinary Carnival

• Meaty pasta sauce
• Venison neck roast
• Butternut squash soup
• Refried beans
• Pulled pork

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Tools I use to make slow cooker pot roast

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• crockpot
• cast iron skillet
• cutting board
• chef’s knife

That’s how easy it is to make slow cooker pot roast. Thanks for stopping by today!

Enjoy! And have fun cooking!

Xoxo,

Best Damn Slow Cooker Pot Roast

This is literally the best damn slow cooker pot roast recipe ever! An easy, delicious, economical meal for your family any night of the week!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours 15 minutes

Servings: 6 servings

Calories: 456kcal

Author: Beth Neels

Cost: $12

Ingredients

• 2⅓ lb beef shoulder roast or chuck roast, round roast or brisket
• salt and pepper to taste
• olive oil
• 2 carrots
• 3 stalk celery
• 4 potatoes
• 1 clove garlic large
• 1 cup red wine
• 3 cup beef stock
• 2 sprigs thyme, fresh can substitute dried
• 3 sprigs rosemary can substitute dried

Instructions

• Dry roast thoroughly. Season liberally with salt and pepper.
• Add oil to skillet. Brown roast over high heat, on both sides, until well browned, 3-4 minutes per side.
• Cut vegetables into large chunks.
• Line bottom of crockpot with vegetables. Place browned roast over top of vegetables.
• Deglaze skillet with red wine, scraping bits off of the bottom of the pan.
• Add wine and stock to crockpot with the meat.
• Cook on low about 6 hours, or on high for 3-4 hours.
• Slice roast. Serve with vegetables and sauce. *See notes.

crockpot, 6 qt

cast iron frying pan 8″

cutting board, bamboo

knife, chef’s knife

Notes

*If you would like the sauce thickened, Mix up a cornstarch, or flour slurry with a few tablespoons of cornstarch, mixed with warm water. Add to sauce. Cook for 3-4 minutes, until thick and bubbly.

Leftover keep refrigerated for 3-4 days.

For longer storage freeze in air tight container for 2-3 months.

Best to let the beef rest on a cutting board for about 10 minutes before slicing.

 

Nutrition

Calories: 456kcal | Carbohydrates: 22g | Protein: 57g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 143mg | Sodium: 389mg | Potassium: 1581mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3422IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 10mg

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Originally published 3/24/20