Q1: What is the absolute best cut of beef to use for a pot roast?

The best cuts are tough, well-marbled cuts from the shoulder area of the cow. The number one choice is a beef chuck roast . Other great options include a brisket flat or a bottom round roast. These cuts are rich in connective tissue (collagen) that breaks down during the long, slow cooking process, making the meat incredibly moist and tender. Avoid lean cuts like sirloin or tenderloin, as they will become dry and tough.

Q2: Do I really have to sear the meat before I put it in the slow cooker?

While you can skip this step if you are extremely short on time, it is highly recommended that you do not. Searing the meat in a hot pan is what creates the deep brown, caramelized crust through the Maillard reaction. This crust provides the foundational, complex, savory flavor for the entire dish and the gravy. A pot roast made without searing the meat first will have a much flatter, more one-dimensional flavor.

Q3: Why is my pot roast tough instead of fall-apart tender?

A tough pot roast is almost always a sign that it was either undercooked or that you used the wrong cut of meat . A tough cut like a chuck roast needs many hours of low, slow, moist heat to allow the collagen to break down into gelatin. If it's still tough, it most likely just needs more time. Also, ensure you are not using a lean cut of beef, which will always be tougher when slow-cooked.

Q4: Can I cook this on the Low setting instead of High?

Yes, in fact, the Low setting is even better for a pot roast if you have the time. "Low and slow" is the golden rule for breaking down tough cuts of meat. You can cook this recipe on the Low setting for 8 to 10 hours for an even more succulent and tender result.

Q5: Can I cook the potatoes in the slow cooker with the roast?

Yes, you can! For a true one-pot meal, you can add about 1 1/2 to 2 pounds of potatoes (Yukon Gold or red potatoes are great as they hold their shape) to the bottom of the slow cooker along with the carrots and celery. Just be sure to cut them into large, uniform chunks.

The Best Tender & Easy Slow Cooker Beef Pot Roast

A classic, hearty beef pot roast made tender and flavorful in a slow cooker. The recipe begins by searing a bone-in beef roast to develop a rich, browned crust. A savory gravy base is created in the same skillet by sautéing mushrooms, onions, and garlic, then thickening it with a flour and tomato paste roux and chicken broth. The seared roast, vegetables like carrots and celery, and the gravy mixture are all combined in a slow cooker and cooked for several hours until the beef is fall-apart tender.

Author: Evelyn
Prep Time: 30 minutes
Cook Time: 5 hours
Total Time: 5 hours 30 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Slow Cooking, Searing
Cuisine: American

Ingredients

Scale

1 (5 pound) bone-in beef pot roast
Salt and pepper to taste
2 ½ tablespoons all-purpose flour, divided
2 tablespoons vegetable oil
1 tablespoon butter
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
2 ½ cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
2 sprigs fresh thyme
1 sprig fresh rosemary

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Instructions

Generously season the beef roast on both sides with salt and pepper. Sprinkle the top with 1 tablespoon of flour and pat it onto the meat.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the roast for 5 to 6 minutes per side, until well-browned. Remove the roast from the skillet and set it aside.
Reduce the heat to medium. Melt the butter in the same skillet. Add the mushrooms and cook, stirring, for 3 to 4 minutes until tender.
Stir in the onion and cook for about 5 minutes, until translucent and browned. Add the garlic and stir for about 1 minute until fragrant.
Stir in the remaining 1 1/2 tablespoons of flour and cook for 1 minute. Add the tomato paste and cook for another minute.
Slowly pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the pan. Bring the mixture back to a simmer, then remove the skillet from the heat.
Place the carrots and celery in the bottom of a large slow cooker. Place the seared roast on top of the vegetables and pour in any accumulated juices. Add the thyme and rosemary sprigs.
Pour the onion and mushroom mixture from the skillet over the top of the roast.
Cover and cook on HIGH for 5 to 6 hours (or on LOW for 8-10 hours) until the meat is very tender.
Before serving, skim off any fat from the surface of the liquid and remove the bones from the roast. Season with additional salt and pepper to taste.

Notes

Searing the roast in a skillet before placing it in the slow cooker is a crucial step that adds a deep, rich, caramelized flavor to the final dish.
Building the gravy base in the same skillet used for the roast incorporates all the flavorful browned bits (fond).
The long, slow cooking time makes the beef incredibly tender and flavorful.

Nutrition

Serving Size: 1/8 of recipe
Calories: 650-750
Sugar: 8-12 g
Sodium: 800-1100 mg
Fat: 40-50 g
Saturated Fat: 15-20 g
Trans Fat: 0 g
Carbohydrates: 15-20 g
Fiber: 3-5 g
Protein: 50-60 g
Cholesterol: 180-220 mg

Find it online: https://cookupjoy.com/slow-cooker-beef-pot-roast/