This is the best traditionally flavored pot roast I have ever made. The small amount of finely diced carrots and onions almost dissolve into the broth. I used a bone in chuck roast from our CSA share. I’m sure a boneless roast would work just as well with this recipe.
This is an awesome method and I will likely be doing this each time in the future.
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:
First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.
My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?
For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.
If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.
Simple Slow Cooker Pot Roast
- 2.5 pound bone-in chuck roast
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1/2 medium onion finely diced, about ½ cup
- 2 small carrots finely diced, about ½ cup
- 2 cloves garlic minced
- 1 cup beef stock plus additional water if needed
- Season the beef on both sides with salt and pepper. In a large skillet, heat the oil until it is almost smoking. Add the roast and sear on each side until brown, about 4 minutes per side. Place the roast in the bottom of the slow cooker.
- Add the onion and carrot to the oil remaining in the skillet. Saute over medium heat for about 5 minutes. Add the garlic and saute about a minute longer, just until fragrant. Pour 1 cup of broth into the saute pan and scrape up any bits that might be stuck to the pan. Pour the stock and the vegetables over the top of the roast in the crockpot.
- Only if necessary, add more water, so that the water will be at least halfway of the side of the roast. (I did not need any additional liquid.)
- Cover and cook on low for 6 hours or on high for 4 hours. I cooked mine for about 4 ½ hours on high and it was absolutely falling apart. I then turned the crockpot to warm for another hour or so to wait until we were ready to eat.
- When ready to eat, remove the bones and the roast from the crockpot. With an immersion blender, puree the liquid remaining in the crockpot to use for gravy. (You could also do this in a blender.) I only had about a cup or so of liquid, but was able to easily puree it by tipping the crockpot slightly to the side. Season the gravy with salt as needed. Enjoy!