Editors' Pick
Perfect Pot Roast (Slow-Cooker)
"Quick and easy in the crockpot. A juicy roast with potatoes, carrots and onions. I like to thicken the pan juices with cornstarch to make a tasty gravy to serve with this meal."
photo by Ashley Cuoco
- Ready In:
- 3hrs 10mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 2 lbs beef roast
- 4 potatoes, peeled and cut into 1-inch cubes
- 1 1⁄2 cups baby carrots
- 1 large onion, quartered and pulled apart
- 1 1⁄2 cups beef broth
- 1 (1 1/2 ounce) envelope dry vegetable soup mix (I use Knorr)
directions
- Place roast into crockpot and surround with vegetables.
- Combine beef broth and vegetable soup mix, then add to crockpot.
- Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
Questions & Replies
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Do I need to brown the roast first before cooking in the slow cooker
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I was wondering what size crock pot you all used or prefer for this dish? I think mine is a 6 quart.
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Hi, this recipe calls for adding the roast and vegetables at the same time and cook together for the entire cooking time. In the past when I do this it makes the veggies so over cooked there like baby food. I'm using a Ninja cooking system slow cooker with a 2.5lbs chuck roast so should I still add the meat and veggies at the same time if so should I put the roast in first then veggies on top or veg first meat on top? Also, cook on high for 3-4 or low 6-8 -
Can I cook the roast in oven? How long would I cook a 3.5lb Chuck roast in the Oven and on what temperature? -
Ok, I didn't get an answer to my question. I am very confused with the time needed to cook the roast. There are so many variations here. The recipe said a 2# chuck roast can cook 3-4 hours on high. I cooked it for 4 hours after searing for 4 mins on one side. It was tough and chewy. Then I added 1 hour, still chewy, added another hour and its edible but not great as other people have said. Some say 4 hours is not enough, Some say cook on low for 4 hours. Some say cook it for 10 hours. I would like to know exactly how to cook it for a perfect roast. Please respond.
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Reviews
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Im giving this 5 stars because of the way I made it. I took my roast and stabbed it with a fork to put tiny holes in the top of the meat. Then instead of the Vegetable soup mix(not a good choice), I used the Lipton brand onion soup mix and rub it all over the top and bottom. So because of the fork holes in the meat, the mix goes more into the meat so when it starts to cook and really soaks that flavor into it!!!! So after bathing the meat in the mix, I wrap it up and place in fridge over night and it really lets that flavor sink in before going into the crock pot. So then next morning, I put in meat first then put my veggies around it and and put 1/2 cup of water that I boiled 1 beef cube in from the microwave. I used less water because the roast will make plenty of juice on its own. (tip: why potatoes get mush so fast or your roast is more soupy... gross) Dont worry about adding soup mix to veggies, I only put it on the meat because the meat juices will season the veggies. (thats why I rub the seasoning deep into the meat.) Such a better taste too. I usually cook my roast on low for 8-9 hours because I do it while I am at work. By the time I get home its so tender and juicy and the meat falls apart on it own, I have never had an issue with the veggies being too soft or too hard. Oh!!!- And another huge tip: cook your roast upside down. Put the most fatty part on top because the fat is where the juice comes from so if its upside down then the juice cook down into the meat for the most flavor. -
This is incredibly good and so simple to prepare! I loved that the gravy was not too heavy or salty, yet very flavorful. I don't think I've ever enjoyed the taste of the potatoes in a pot roast recipe as I did with this one. I did dust the roast with flour, salt, and pepper and browned it before placing it in the slow cooker. I was afraid the gravy would get too runny, and the flour would help thicken it, but I'm not 100% sure if it was required. Highly recommend this - thanks for sharing! -
The roast turned our tender and delicious. I followed the recipe exactly. It was very flavorful and the broth made wonderful gravy.
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I've never found these recipes to be specific enough, or reliable for mom's or grandma's recipes. I'll stick to theirs even if they take more time. It is better on food.com. I abhor the OTC ranch mixes and such, just filled with chemicals. Give me oregano, salt and pepper, or other pure spices. Even better - green herbs. -
My family and I loved this. I did not use the vegetable soup packet or the flour. I used 2 cups of beef broth instead of 1 1/2. I am making it again tomorrow.
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Tweaks
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Season and Sear the roast first -
I cut off excess hard fat, seasoned and seared roast first. To recipe added sliced baby portabello mushrooms, celery, smashed garlic and stock made from searing bits. I don't add the soup mix, too hard to control the salt. Add beef broth if needed. -
I cook my pot roast in a pressure cooker for 45 minutes. It always comes out tender. I also add some horseradish, and red wine.
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Stuffed roast with slivers of garlic. Seasoned with Cajun seasoning then seared. Sprinkled seasoning on potatoes too. No soup mix
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I love this recipe. The only thing I did differently was sear the meat first for a few minutes on each side with some fresh garlic cloves and then I scrape everything out of the pan onto of the beef before adding anything eles. So juicy when done this way!!
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RECIPE SUBMITTED BY
After graduating from college in spring of 2007, I am now working as a Traffic Engineer. Now that I have free time instead of homework, I've been trying all sorts of new recipes that are more involved.
I am always trying to get healthy food into my husband and 7-year old step-son. I am slowly wearing on them, both of them will finally eat vegetables with every dinner. Both of them like helping in the kitchen, especially on mini pizza nights!
We have a 4-year old male lab/golden retriever mix and when the two "boys" get going, look out!
I participated in my in-law's family Christmas party this year by bringing almond roca. It was a huge hit and everyone wants it again next get-together! I will definately bring it again, but I don't want to give the recipe out to them because it is so easy and I like them thinking I worked by butt off!!
A cooking tragedy I once had in high school: I was making some pesto for my mom and I to have with lunch. At the time, I didn't know the difference between a clove and a bulb of garlic and I ended up putting about half a bulb of garlic in the recipe then stopped because I though "two whole bulbs would be a lot"... the recipe read 2 cloves ... Needless to say, we had bad breath for days and I never forgot what a clove was!!
I haven't tried all of my posted recipes, but if I posted them I thought they sounded good and figured I should give someone else the chance to try them before I get to them.
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