When that comfort food craving strikes, my Nana’s easy Crock Pot Chuck Roast recipe should be on the menu! Twenty minutes of prep and a long day of slow cooking rewards you with tender, flavorful beef and vegetables and a delicious, already-thickened gravy you’ll be eating by the spoonful!
It may still be in the 90s here, but I’m feeling the fall vibes in my heart.
I’ve been working on all kinds of comfort food recipes the last few weeks and it’s definitely been helping my lack-of-cooler-weather blues.
As long as I stay inside, crank the air down to 70 degrees, and keep the pumpkin candles burning, I can almost fool myself.
Of course, it doesn’t have to be fall for anyone to enjoy this deliciously nostalgic Slow Cooker Pot Roast adapted from my Nana’s cookbook!
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
When I was growing up, the highlight of every Sunday dinner was what Nana called “the good meat”.
Whether she was cooking up a beef or pork roast, it was never a disappointment, especially when it came to leftovers!
Nana didn’t own a slow cooker. Her roasts were always done low-and-slow in our oven – yielding fork-tender and mouthwateringly moist and flavorful beef every time.
As an adult, I’ve made very few roasts in my own oven. I blame my slow cooker (and now – the Instant Pot).
Learning how to cook a chuck roast in a Crock Pot has been an absolute life saver on those overly long days. Letting the appliance do all the work, but still getting to enjoy pot roast worthy of my Nana is one of my very favorite conveniences in life.
Nana’s pot roast was always made with a secret ingredient – store-bought dry onion soup mix. I’m still convinced that it’s what makes this meal so succulent and flavorful.
It was also always served with some kind of canned vegetables and a big bowl of the creamiest mashed potatoes I’ll never get to have again.
My pot roast is cooked down with quartered onions, carrots and potatoes for what is the easiest, most satisfying dinner I can think of.
For exact ingredient measurements and recipe instructions, scroll down to the recipe card at the bottom of the post!
**Meat Texture:** Overcooking meat in a slow cooker can result in a dry and stringy texture. It’s essential to choose the right cooking time based on the size and type of meat you’re using.
Can you cook a frozen roast in the crock pot?
You can! You’ll need to skip the searing step, but you can absolutely still enjoy this pot roast recipe if your roast is frozen.
Simply add 1 extra cup of beef broth to the crock (the warm liquid bath helps slowly thaw the meat) and cook it for 2 (high temp) to 6 (low temp) hours. After that time is up, scatter the vegetables around the beef and continue slow cooking as the recipe card states.
Can you overcook a slow cooker pot roast?
There is such a thing as an overcooked pot roast. If you’ve ever cut into a fork-tender roast and been surprised by chewy, woody bits of beef – you’ve got an overcooked roast on your hands.
To ensure a tender roast without overcooking, probe it with a meat thermometer at the minimum cook time depending on the setting (4 hours on high, 8 hours on low).
If the meat has reached 170 degrees internally, cook it for only 1 more hour. If not, continue cooking and checking until it reaches 170, then add that extra hour on.
Every slow cooker is different, and older models may require longer cooking time to achieve that tender, fall-apart beef.
SLOW COOKER POT ROAST | an easy crock pot roast for dinner
FAQ
Does pot roast get more tender the longer you cook it?
How long can you leave pot roast in slow cooker?
Does meat get more tender the longer it cooks in a slow cooker?
Why is my roast still tough after 8 hours in the crock pot?
Can You overcook meat in a slow cooker?
It is possible to overcook meat in a slow cooker just like traditional cooking. Tough cuts which have more connective tissue need longer to tenderize than delicate, leaner cuts, but even these cuts will become stringy and dry out eventually.
Can you cook a 3 lb roast in a slow cooker?
Cover and bake in the oven for about 2 hours (for a 3-lb. roast). The roast is done when it’s fall-apart tender! Note: This pot roast can be prepared in the slow cooker, too! After searing the roast in a pot, transfer the roast to a large slow cooker. Pour sauce over meat, add vegetables and herbs, and cover.
How do you cook a roast in a slow cooker?
Beef, Turkey and Bean Brown the meat: Season the roast with salt and pepper and then cook it in a skillet on medium-high heat for approximately four minutes on each side, until it’s brown all over. Add the ingredients to the slow cooker: Put the meat, vegetable broth, carrots, onions, potatoes and celery in the slow cooker.
Can a slow cooker Cook a pot roast too long?
Depending on your slow cooker’s settings and the amount of water you’ve used, you could end up with either a soggy or tough pot roast if you cook it for too long. According to the USDA Food Safety and Inspection Service, slow cookers cook food between 170 and 280 degrees Fahrenheit.