Let your slow cooker do the work with Crock-Pot Pot Roast.
Pot roast, as we know it today in the States, has its origins in European peasant food. Despite its humble origins, it remains a comfort food favorite. The technique of slowly cooking an inexpensive cut of meat in a pot is known as braising. Braising creates what I like to call a “Cinderella effect” on the meat: the lowly chuck roast is transformed into a rich, delicious meal. Fortunately, it won’t turn into a pumpkin at midnight!
Across our country, different regions have their own takes on pot roast. Yankee Pot Roast, which is the basis for this recipe, is simply chuck roast and vegetables slow-cooked in a Dutch oven. Other regional variations include daube (popular in New Orleans) and Mississippi Pot Roast made with ranch powder and pepperoncini.
You will love Crock-Pot pot roast because it means you get a mostly hands-off meal that is nourishing and so tasty. Once you sear the meat, the slow cooker does the work for you, and you get an entire meal out of it! Personally, all I need is some warm, crusty bread and a glass of red wine, and I am good to go.
Why Sear Before Slow Cooking?
While it may be tempting to just dump everything into your slow cooker and walk away, the searing step is an important one. Searing is when the meat sizzles at high heat on the stovetop for just a few minutes per side. The high heat does two things. It creates a tasty crust on the outside of the meat and seals in the juices, so your roast doesn’t dry out during the longer cook time. Don’t skip this important step. It only takes a few minutes and is so worth it!
FAQs & Tips
How Do I Store Leftovers?
Let your pot roast cool, and store it in the fridge for up to 4 days or in the freezer for up to 3 months. When you’re ready to reheat and serve, thaw in the fridge overnight if frozen, and then reheat gently on the stove (a Dutch oven works great).
Pat Down The Roast
In Step 1, before searing the roast, pat it down with a paper towel before seasoning. Doing so will help the seasonings adhere to the meat and ensure that during the searing process the crust will start to form immediately.
Can I Cook This On High?
While all slow cookers have a low and high setting, for pot roast, the best setting is low. Cooking on high will mean the meat will dry out. As always with slow cookers, check for doneness starting well ahead of the 8-hour mark. After 6 or 7 hours, check with a meat thermometer. If the meat is at 170 degrees Fahrenheit and the veggies are tender, it’s done. Depending on the size of your slow cooker, the cook time is variable.
Serving Suggestions
Crock-Pot pot roast is a one-pot meal. Warm bread pairs wonderfully with it, and you can use it to sop up the delicious juices on your plate. Pick up a loaf from the store, or try homemade Sourdough Bread or Focaccia. For a big family meal, if you want some sides, you can always include a fresh Cranberry Salad or your favorite green salad.
Crock-Pot Pot Roast
Ingredients
- 3-4 pounds chuck roast
- Kosher salt to taste
- Garlic powder to taste
- Onion powder to taste
- Italian seasoning to taste
- Pepper to taste
- 2 tablespoons olive oil
- 2 medium onions quartered
- 3 medium carrots peeled and cut into large chunks
- 3 medium potatoes peeled and cut into large chunks
- 2 cups beef broth
- Freshly chopped parsley for garnish
Instructions
- Season the chuck roast generously with salt, garlic powder, onion powder, Italian seasoning, and pepper.
- Heat olive oil in a large skillet over high heat and sear the roast on both sides until browned, about 3-5 minutes per side.
- Place the seared roast into the Crock-Pot.
- Add the chopped onions, carrots, and potatoes around the roast in the Crock-Pot. Pour the beef broth over the ingredients.
- Cover the Crock-Pot and cook on low for 8 hours, or until the roast is tender and falls apart easily.
- Remove the roast and vegetables from the Crock-Pot, slice or shred the roast, and serve hot with juices. Sprinkle with fresh parsley.
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