This is THE Slow Cooker Pot Roast that has been our go-to comfort meal for more than 15 years and 100+ dinners! Our simple season, sear, pour and go method uses just 6 ingredients and 15 minutes of hands-on time to make what one reader says is "the easiest and most delicious roast I have EVER made in my almost 44 years of life." It makes a truly tender roast that really does melt in your mouth (if you don't believe me because you've never been able to accomplish that texture yourself, we wrote this post for you)!
Love a good Crock Pot chuck roast? We have over ten more set-it-and-forget-it ideas in our collection of Chuck Roast Recipes.
Skip to:
- Recipe notes from Danielle & Misty
- What cut of meat is best for pot roast?
- Ingredients
- Why you should sear your pot roast before slow cooking
- How to make Crock Pot chuck roast
- Serving tips
- For a crowd
- What to serve with pot roast
- How to Know When Your Chuck Roast Is Done: What to Expect at Each Stage
- Questions & Answers
- Tips & Tricks
- More recipes
- Recipe
- Comments
Before this recipe was ever a thing, our easy Slow Cooker Tri-Tip (lovingly termed "Yummy Tri-Tip" in our family) was a staple for cozy family dinners. It was later when we saw this recipe on Joyously Domestic that we were inspired to make a beef roast version reminiscent of the tri-tip flavor, but simplified!
While it's most popular in the fall and winter months, we really end up making this all year long because it doesn't require turning on the oven in the summer. It's great for busy weeknights and equally great for Sunday supper.
Recipe notes from Danielle & Misty
This recipe became what it is because of real-life experience. We weren't even "food bloggers" when we "developed" it. Just a regular family making it a gazillion times, tweaking things based on what we had on hand and how much effort we wanted to put in that day. I'm going to be bold and just say it: This is it.
- Cut of beef: We've tried several common cuts, and there is literally only one we will ever use now (hint: it's chuck roast). We'll explain exactly why below.
- Sear vs no sear: Listen, Linda. I can tell you from experience that skipping the sear seriously minimizes the flavor. Trust me on this one.
- Vegetables: No hate on anyone else's preference, but my family isn't interested in soggy Crock Pot vegetables. So we ditch them and make really great ones on the side. But if you like the all-in-one-pot method, we have instructions for veggies included.
- Gravy: Nobody wants to move the cooking juices and dirty another pan to make gravy. We wanted a self-making gravy, if you will. So we skip the flour and butter roux and use cornstarch right in the slow cooker instead.
- Cooking time and heat: Low and slow heat is our favorite for a reason. We've made it on high heat, but for the BEST roast of your life low heat is king. We explain why below!
What cut of meat is best for pot roast?
In my opinion a boneless chuck roast is the best option for pot roast. It is affordable and has great marbling throughout, which makes the meat tender, flavorful, and fall-apart tender. I don't find that rump roast comes out as a tender.
Ingredients
- Oil: You can use olive oil or vegetable oil.
- Chuck roast: This is my go-to cut of beef for pot roast. When choosing your beef chuck roast, look for one that has good marbling but not too much fat around the outside. If it does, simply trim up the excess.
- Seasoning: We use this Pot Roast Seasoning recipe, which combines steak seasoning - I use McCormick Grill Mates Montreal Steak Seasoning [affiliate] - and dried thyme. You may substitute fresh, but you will need to use 3x the amount.
- Beef broth: You can use canned beef stock or beef bouillon.
- Cornstarch: Thickens the juices at the end for a simple gravy.
Technique
Why you should sear your pot roast before slow cooking
The reason you sear the meat is to create a golden brown crust through the Maillard reaction. That's just a fancy term for what happens when meat hits high heat, creating a crusty brown exterior and flavor you can't get any other way. BONUS: It also leaves brown bits in the bottom of the pan that we will deglaze and add to the slow cooker for more flavor.
IMPORTANT ⇢ It is essential to monitor the heat of your skillet to avoid burning the meat or seasonings. Our goal is a deep brown crust, not a black one! High heat works well on most stoves, but if your pan is smoking excessively or anything starts to burn, turn the heat down. But don't turn it too low or you won't get the beautiful sear you're going for.
How to make Crock Pot chuck roast
Season, sear, pour, and go! Honestly, it's that simple. You may be tempted to make this in your Instant Pot or dutch oven, but I find that nothing beats the tender roast from a slow cooker (affiliate).
For extra cooking tips, check out our Ultimate Guide: How to Cook Chuck Roast in the Slow Cooker.
1. Coat the beef roast in oil, then season roast generously.
2. Sear the meat in a hot skillet to get a golden crust. Place in the Crock Pot.
3. Simmer the beef broth in the hot skillet for 1 minute, scraping up the bits from the bottom. Pour over the roast.
4. Cook on low heat for 7 hours or on high for 3.5-4 hours (low is preferred).
About an hour before the roast is done it is time to thicken the gravy. Dissolve the cornstarch in water to make a cornstarch slurry, then add it directly to the liquid in the slow cooker. Do NOT pour it directly over the meat.
Use a spoon to stir it all together until thoroughly combined. Replace the lid and continue to cook for another hour on low. The roast should be fork tender and come apart very easily when it's done.
Serving tips
Before serving I like to separate the meat from the fatty sections. While cooking, the fat keeps the roast tender and flavorful, but at the end it is unappetizing. The simple solution is to place the roast on a cutting board and gently separate the sections of meat from the fat, discarding the fat. Then pour the rich gravy over the top of the roast and serve.
For a crowd
This is the best Crock Pot roast recipe for a crowd, especially for chilly fall or winter weekend. It's important to not overcrowd the slow cooker. If you are doubling the recipe, try making it in two different crockpots to allow each to cook correctly without drying out.
What to serve with pot roast
This is the perfect pot roast to serve with mashed potatoes (our go-to are these Red Skinned Mashed Potatoes - no peeling or scrubbing necessary). I also like to serve green beans and a favorite bread, such as these Rhodes Rolls or these Easiest Cream Biscuits.
For a full post with more roast beef sides, check out our 10 best pot roast sides!
How to Know When Your Chuck Roast Is Done: What to Expect at Each Stage
Guys, stop eating tough pot roast. This is how to get the fork-tender texture you're hoping for.
In the first couple of hours, your meat will actually get firmer and tougher. If you put a fork in it, you'll notice it doesn't budge or shred at all. Don't panic! This is to be expected and just tells you that the connective tissue needs more time to break down.
Low, gentle heat over a long period of time allows the tough fibers to soften while the fat slowly renders, leaving you succulent, tender beef. The longer it cooks, the more tender it will get. While high heat can work, it can also cause the fibers to seize and toughen. In our experience low heat really is the best!
You should start checking a 3-4 pound roast around the 8 hour mark. You'll know it's done when it is fall-apart tender (seriously, it should fall apart super easily when you use two forks and gently twist or separate the meat). If it still feels tough or resists shredding, just put a lid on it and cook for another 1-3 hours. Every roast (and slow cooker) is a little different, so don't rely on time alone. Keep cooking until it's tender!
Questions & Answers
You can season the roast and wrap tightly in plastic wrap, then refrigerate the night before or freeze for the future. If frozen, thaw in the fridge for at least 24 hours before cooking. Do not freeze the roast after cooking since it will come out dry and tough.
You can cook your pot roast on high for 3.5-4 hours. However, I find that cooking it on low yields a more tender, moist pot roast.
If you prefer to make Crock Pot roast with vegetables you can add carrots, onions, and potatoes (red potatoes, Yukon Gold, or Russet work well). See the recipe card for instructions. Note that baby carrots cook quickly and may be best added part-way through the cook time.
Store in an airtight container for 3-4 days. Reheat gently in the microwave.
Tips & Tricks
- Trim the meat before seasoning if it has too much fat around the outer edge.
- Make sure your pan is very hot in order to get a good sear.
- Simmer the beef broth for a couple seconds before scraping up the bits off the bottom. Adds tons of extra flavor!
- Dissolve all the cornstarch in the water before adding to the hot liquid. This will avoid clumpy gravy.
More recipes
- 4 Ingredient Potato Soup and White Chicken Chili are ultra-simple Crock Pot recipes the entire family will enjoy.
- Smothered Burritos with Slow Cooker Shredded Beef - Make this flavorful shredded beef in the Crock Pot, then shred and turn into cheesy burritos covered in enchilada sauce. Yum!
- Learn How To Make Brown Butter In the Slow Cooker with this easy step-by-step guide!
- Crazy Good White Chocolate Raspberry Cheesecake
- Orange Bread (Has rave reviews!)
- Turkey Breast Brine - It's the only way to make a juicy turkey, truly.
- Christmas Bundt Cake - Classy, yet easy!
Recipe
Crock Pot Chuck Roast (SO tender and easy!)
Equipment
Ingredients
- 1-2 tablespoons olive oil
- 3-4 lb chuck roast trimmed if needed
- 2 tablespoons Montreal steak seasoning
- 1 tablespoon dried thyme
- 1 cup beef broth
- ⅓ cup water
- 1 tablespoon cornstarch
Optional Vegetables
- 2 lbs potatoes red, yukon, or russet
- 1 lb carrots optional
- 1 yellow onion optional
- 1 tablespoon Montreal steak seasoning optional
- 1½ teaspoon dried thyme optional
Instructions
- Coat each side of the roast with oil. Combine steak seasoning and thyme in a small bowl. Liberally season both sides of the roast.1-2 tablespoons olive oil, 3-4 lb chuck roast, 2 tablespoons Montreal steak seasoning, 1 tablespoon dried thyme
- Heat a large cast iron skillet over high heat (*see note). Once the skillet is hot, sear each side of the roast for 2-3 minutes. Place roast in slow cooker.
- Pour beef broth into skillet. Allow broth to simmer for one minute. Scrape the bits up off the bottom of the skillet. Pour all liquid from skillet into the slow cooker.1 cup beef broth
- *OPTIONAL: If using vegetables wash, peel, and cut them into large pieces (about 3 inch chunks). Add them to a large bowl, then drizzle with a little bit of oil. Sprinkle on seasonings and mix until evenly distributed. Top the roast with the vegetables.2 lbs potatoes, 1 lb carrots, 1 yellow onion, 1 tablespoon Montreal steak seasoning, 1½ teaspoon dried thyme
- Cook on low for approximately 7-8 hours or high for 3.5-4 hours. I prefer low whenever possible.
- Around hour 7-8 (or 3.5-4 if your slow cooker is on high) begin checking for tenderness with a fork by pulling apart gently. Once the roast just begins to fall apart around the edges, dissolve the cornstarch in the water and pour into the liquid left in the slow cooker. Stir well to combine. Cover and allow to cook for 1 more hour, or until the roast is super tender and the juices have thickened.⅓ cup water, 1 tablespoon cornstarch
- After an hour, the gravy should be thick enough to coat the back of a spoon. If it isn't leave the slow cooker on high with the lid off while you prepare the meat in the next step. That will allow extra water to evaporate, thickening the juices.
- Before serving, carefully remove meat from slow cooker and place onto a cutting board. Gently separate the meat from the fatty sections. Discard the fat. Place the large chunks of meat back into the thickened juices in the slow cooker and serve.
Notes
- TLDR: What You Really Need to Know
-
We cover all of these tips in depth throughout this post. But if you just don't have time (or interest) in reading the whole thing, this is what you really need to know.
- Secret #1: Ensure that you buy a chuck roast that is well marbled with fat all throughout. The fat cooks downs and keeps the meat really moist, which is a game changer in terms of final texture.
- Secret #2: Don't skip the sear. It is essential to flavor. Watch the heat on your burner carefully so that it doesn't burn.
- Secret #3: Although you can use high heat on your slow cooker, low heat will always produce a fall-apart roast. Low heat breaks down the fibers gently, whereas higher heat yields less tender results.
- Secret #4: Time is the most important. Tender roasts simply are roasts where the meat fibers have truly broken down enough to be soft. If you have had roasts that aren't tender in the past, they likely just needed to cook longer. I find that 9 hours is my preferred sweet spot, but 8-10 is a great range. If you test it at 8 hours and it isn't as tender as you like, just let it keep cooking for 1-2 hours.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Frances says
The Montreal Steak Seasoning was WAY TOO OVERWHELMING and sitting in the crock pot with that seasoning made it bitter and gave it a very funky smell. I ended up wiping off as much as I could after one hour, but by then the meat had a bad smell. We ate it, but very disappointed.
Misty Miller says
Hi Frances! We're so sorry you had this experience. We truly try to only share products and recipes that we have had great success with. We use the specific brand of Montreal steak seasoning listed in the post for three recipes on our site, and all three get great reviews. I would be more than happy to help you troubleshoot, if that is helpful. It is possible for the taste to turn a bit bitter if it burns during the searing step. Did you notice your pan being too hot or smoky? If I can help any further, don't hesitate to ask. Thanks for taking the time to share!