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When it comes to Sunday dinners or even community functions, the best dish is a slow cooker pot roast recipe. Full of flavor and fall-apart-tender, this delicious pot roast recipe is perfect!
This southern classic meal is slow cooked with onions, potatoes and carrots releasing juices for an incredible flavor that will have everyone lined up to get their share. And best of all, it’s an affordable main course meal.
Best Slow Cooker Pot Roast Recipe
I can remember dinners after church at my “granny’s house.” We would walk inside and the whole house would be filled with this delightful smell of her delicious pot roast slow cooking in the oven.
Now days, I don’t cook pot roast in the oven, I use this slow cooker. I put the beef cut in it frozen, peel and add fresh root vegetables, spices and broth, cover it with a lid, and forget it until supper time.
The house smells delicious and it always makes me think of my sweet “Granny Dixon.”
What Is The Best Roast Cut for Making Pot Roast
Popular beef cuts for roasts do vary a bit and each cut has their own level of tenderness. Roast are tough cuts beef or pork, which makes them perfect for slowing cooking. If under-cooked, they will be tough and chewy.
- Chuck Roast – tender fall apart flavor that can be easily shredded
- Shoulder Roast – great marbling making it cook up tender and juicy
- Rump Roast – boneless cut full of flavor – varying levels of tenderness due to cut
- Round Roast – (top or bottom) super lean cut that is perfect for slicing
There are several others, but these are the most common. Our favorite roast for slow cooking is the Chuck Roast since it cooks up and just falls apart with juices and flavor. It’s also great for left-overs too.
TIP: If you are wanting a juicy, fall apart pot roast – then fat is your friend. The fat content makes it cook up more tender and much juicier. So use this as a guide when shopping for cuts. If you wish to slice into roast beef for sandwiches, choose a more lean cut roast.
Best Vegetables To Add To Pot Roast
Vegetables that can be added are limitless, especially if you grow a garden. This is what makes slow cooker pot roast the perfect one-dish meal. All your veggies and meat are all cooked together and the juices blend to be delicious.
The most common vegetables added are fresh peeled potatoes, onions and carrots. And then you may toss in some fresh rosemary or even basil for additional flavor. Of course, at our house, don’t forget the garlic powder either.
How to Cook Slow Cooker Pot Roast
Turn slow cooker on high and place frozen pot roast inside, no need to thaw. Sprinkle cut roast with salt, pepper, and garlic powder to taste. Cover with lid.
Wash, peel and chunk vegetables. We use fresh potatoes, carrots and onions. You can add an onion soup mix or even a mushroom soup if you like. We love the flavor of this beef broth and just the delicious juices from the fresh vegetables and roast.
Place root vegetables on top of and around roast in slow cooker. Sprinkle with a generous helping of salt, pepper, garlic powder and whatever other spices your family loves.
TIP: Adding beef broth is not necessary, but it does add additional flavor. Since my family likes to eat pot roast and potatoes in a bowl like a hot soup, the broth is welcome. They enjoy the extra beef juices.
Place lid on slow cooker and cook on high for 6 hours. Check meat to see if tender and fall- apart-juicy. Our roasts are cut into 2 lbs, at the butcher, and this is normally just enough time. Yours can vary based on the size of cut.
Serve with a side dish of garlic sauteed green beans and dinner is ready without all the fuss.
More Comfort Food Recipes:
- 2-5 lb roast cut of choice
- 3 lbs potatoes, peeled and chunked
- 3 lbs carrots, peeled and chunked
- 2 large onions, peeled and chunked
- 2 cups of Beef Broth
- Salt, Pepper, Garlic to taste
1. Turn slow cooker on high. Place frozen roast in slow cooker add salt, pepper and garlic powder to taste - cover with lid.
2. Peel and chunk root vegetables and place on top and around roast in bottom of slow cooker.
3. Add 2 cups of beef broth and pour over vegetables and roast. (Optional) Add salt, pepper and garlic powder to taste.
4. Cover and cook on high for 6 hours.
Beef broth is not required, but if you like eating pot roast in a bowl like a hot soup - you'll love it!