Rich, falling apart, juicy with the best balance of flavors ever found in a pot roast, as my daughter in law exclaimed with the very first bite, "This ain't yo grandma's pot roast!". Today, I'll teach you ALL THE SECRETS TO PERFECT CROCKPOT POT ROAST !!!
The danger of this pot roast recipe for the slow cooker is that you crave it daily after the first bite. This is seriously the best version that I know of plus, gravy friends. Gravy! .
WHY "ALL THE SECRETS TO PERFECT CROCKPOT POT ROAST" WORKS...
- It's so easy a monkey can make it.
- Feeds a crowd for under $15.
- Rich, meaty, falling apart and zero tough pieces anywhere.
- Everyone loves it.
- This pot roast recipe for the slow cooker was taught to me by my friend Mary the Magical and Magnificent Pot Roast Chef
FREQUENTLY ASKED QUESTIONS ABOUT ALL THE SECRETS TO PERFECT CROCKPOT POT ROAST
HOW DO YOU COOK A POT ROAST IN THE CROCK POT?
If you came here wondering how to cook a pot roast in the crock pot, then worry no more. This recipe will save the day. What you need to know about cooking ANY large piece of meat in the crockpot is YOU HAVE TO LET IT COOK LONG ENOUGH. Unlike any other kind of cooking - almost - meat will get more tender the longer you cook it in the crockpot.
WHAT IF MY POT ROAST IS STILL A LITTLE TOUGH WHEN IT SHOULD BE DONE?
If you find that your pot roast is still a little tough after the required time, then it hasn’t cooked long enough and that is the end of story. Put the lid back on and let that pot roast cook longer.
IS CHUCK ROAST TOUGH MEAT?
Well, that depends! Did you cook your Chuck Roast for THIS recipe and follow the directions? Then likely it is the most tender meat you ever ate!
Did you cook your chuck roast just a few hours? Then YES! It is probably the most tough meat you EVER ate!
THE BEST WAY TO MAKE A ROAST IN THE CROCK POT.
Do not take the lid off and stir it every hour or two because when you remove the lid, consequently, the steam and heat escape and it takes longer to cook the meat. You probably have a glass lid on your crock pot, just look through there to see your happy pot roast and be satisfied.
As difficult as it is, just let the lid stay on and that is the best way to make a roast in the crockpot.
HOW DO YOU COOK A BONELESS CHUCK ROAST IN THE CROCK POT?
Cooking a boneless chuck roast in the slow cooker isn’t going to be a lot different than any other cut of beef. The chuck roast in the slow cooker is a flavorful cut of meat (ever heard of ground chuck when buying hamburgers?) and is very affordable. You will see that it has a nice balance of fat and meat in the roast.
DO I TRIM THE FAT FROM A CHUCK ROAST BEFORE COOKING IN THE CROCK POT?
I beg you, do not ruin your dinner by deciding that a chuck roast has too much fat and therefore choosing some other cut for your pot roast. Then you will come back here complaining that your roast didn’t turn out right. That fat that you see equals BIG flavor! Just don’t look at it if the fat disturbs you that much - I promise, you’ll be so pleased when you serve it.
IS A CHUCK ROAST THE SAME AS A POT ROAST?
The short answer is YES, a chuck roast is a pot roast. There are other cuts of meat that people also use for pot roasts. If you want the BEST pot roast though, choose a chuck roast of a decent size and then follow this recipe EXACTLY.
WHERE IS THE CHUCK ROAST ON THE COW?
A chuck roast comes from the shoulder of the cow. It is one of the largest cuts on a cow. Because, as you can imagine, it takes a giant effort and force to move a cow around, the shoulder muscle itself would be tough. That is why cooking in the crockpot is the perfect kitchen expert move. Slow cooking renders the tenderest meat in the end.
HOW LONG DOES IT TAKE TO COOK A CHUCK ROAST IN THE CROCKPOT?
It takes about 8 hours on a low temp, it can take up to 12 hours depending on your specific crock pot. Put it on in the morning before you leave for work. Come home to a perfect dinner! You really can not mess this up (unless you don’t follow the recipe exactly).
DOES THE MEAT GO ON THE BOTTOM OR THE TOP OF THE CROCK POT?
Either works for this recipe. You won't be adding more than ½ cup of water to the recipe, so there's no worry about the meat resting in too much water.
WHERE DO YOU FIND THE INGREDIENTS FOR THIS RECIPE?
- The chuck roast will be in the fresh cut meats section of your grocery and will be labeled "Chuck Roast". Check to make sure the pounds are correct. If you do not see one, ask the butcher. Do NOT opt for some other cut of meat because it is really important that you pick a chuck roast.
- The Au Jus that we are using here comes in a packet. In my grocery store there is an entire section of packets and they have things like meatloaf seasoning, instant gravy, etc. The one I buy is a McCormick Brand Spice packet.
- The Ranch seasoning mix is found in the salad dressing aisle and is used to make Ranch dressing in its usual application.
- The pepperoncini peppers are found in the same area where the pickles are (at my store). Like anything, if you can't find what you are looking for in your store, ask one of the employees.
CAN I FREEZE THE POT ROAST?
Yes, you can freeze this dish without any problem, just put in a freezer safe container and place into the freezer for up to 3 months. Here's How
HOW LONG IS POT ROAST GOOD FOR?
This crock pot pot roast is good for 5 days when kept covered and refrigerated. Don't allow it to sit out for more than 2 hours before refrigerating.
TIPS AND TRICKS FOR ALL THE SECRETS TO PERFECT CROCKPOT POT ROAST
- This is so simple - just throw it all in the crockpot and come back 8 hours later and eat. That said, you want to choose the best piece of meat that you can at the store. Choose meat that is a deep red with a lot of fat marbling. The fat will cook out and stay in the crockpot, you won't’ eat that part anyway. It sure adds a lot of flavor though.
To Feed a Crowd:
- If you are feeding a crowd, you can put TWO roasts in the same crockpot and simply double the other ingredients. No need to double the water though.
- I realize, and you do too, that the Au Jus packet and the Ranch packet might have ingredients that you aren’t too tickled about. I agree. That said, this really does beat any other beef roast I’ve had. Ever. That is A LOT of roast ya’ll. If you are dead set against adding those things - then I firmly suggest that you check out this recipe for Delicious, Easy and Perfect Pot Roast and Daddy's Drooling again Gravy. It is delicious and tasty and perfect. Just not quite as perfect as this recipe on this page.
Substitutions:
- I have made this substituting a whole head of garlic sliced in half rather than the minced garlic - I LOVE it this way!
- If you like the taste of Bay Leaves - then feel free to use extra - I actually think 5 is about right for our house.
- If your pepperoncini peppers are long like a finger, then only use three.
- This recipe is pretty fail proof - I think you will be happy. I know I am.
- And finally - a special CONGRATS to the Bride and Groom!
PRO TIP: If you LOVE carrots and onion in your pot roast, simply Quarter and Onion and Cut your carrots into chunks and add those to the crockpot 4 hours before you plan to serve dinner.
IF YOU ENJOYED THE PERFECT CROCKPOT POT ROAST
Then you might also enjoy...
How to roast a chicken in the crockpot
Slow Cooked Crock Pot Cuban Sandwiches
Chiliesque Bean Soup
LET'S SEE HOW ALL THE SECRETS TO PERFECT CROCKPOT POT ROAST IS DONE:
First place the chuck roast into the slow cooker.
Then add the garlic, bay leaves and peppers.
Add the flavor packets and put the lid on.
To make the gravy, mix up the cornstarch and water, pour it in, whisk and place the chuck roast back into the slow cooker.
YA'LL, HELP ME OUT, OK?
Please leave me a 5 star 🌟🌟🌟 🌟 🌟 in the comment section, all right? I would LOVE to know if you made this recipe or even if you are planning to! Of course, tool on over to Pinterest, Facebook and Instagram and tag me with some photos of your creation!
I can't wait!
🌟Ya'll know I love comments!! ❤
ALL THE SECRETS TO PERFECT CROCKPOT POT ROAST
Ingredients
For the Pot Roast
- Pinch of salt
- Pinch of pepper
- 3-4 lb chuck roast - well marbled with fat
- 1 packet of Au Jus
- 1 packet of Ranch seasoning mix
- 4 pepperoncini peppers
- ⅓ cup water
- 4 Bay leaves
- 2 teaspoon minced garlic OR 1 head of garlic sliced in half like a book
For the Gravy
- 2 Tbs Corn Starch
- 2 teaspoon water
Instructions
For the Pot Roast
- Sprinkle the surface of the chuck roast with salt and pepper on both sides.
- Place the chuck roast into the bottom of a medium size crockpot. Set the crockpot on low
- Sprinkle the Au Jus, Ranch Seasoning over the top of the roast.
- Place the pepperoncini peppers, water, bay leaves and minced garlic in the crockpot too.
- Place the lid on securely.
- Allow to cook on low for at least 8 hours. After 8 hours you may remove the lid and using a fork, see if the roast is tender. If it is not falling apart (fork tender), place the lid back on and cook for another hour or more until it is fork tender and falling apart.
- When falling apart, remove to a serving platter OR you may use a large slotted spoon to remove the meat from the crockpot directly onto plates. Do not serve/eat the Bay leaves. Some people really like to eat the peppers and the garlic cloves if you have used those. The juice left in the crock pot is used to make the gravy in the next step.
For the Gravy
Mix the cornstarch and water together to form a slurry. The water must be cool and the pan juices hot.
- Pour the cornstarch slurry slowing into the juices while whisking. The liquid will thicken over the next few minutes. Replace the meat back into the gravy and serve.
Notes
- Make sure to use ONLY Chuck Roast for this recipe.
- The pepperonccini peppers are optional, they don't really add heat, they add flavor and you won't be eating them anyway.
- A Thyme bundle, like that shown in the photos makes a nice flavor with this pot roast as well.
- If you are using the bulk Ranch dressing, as in the video, use 3 Tablespoons. Otherwise, use a single packet.
Nutrition
***THIS POST FIRST APPEARED ON LOAVES AND DISHES IN OCTOBER 2017 AND HAS BEEN UPDATED WITH NEW INFORMATION AND VIDEO***
A VERSE TO SHARE
I’ve been reading as much as I can about the Las Vegas attack. My heart goes out to all of the many victims and their families as well as to the shooter's family and loved ones.
In remembrance of those victims, I am sharing Psalms 61 today verses 1-5. I ask that you lift up a prayer for the victims and their families.
Psalms 61: 1-5
Hear my cry, O God;
listen to my prayer.
From the ends of the earth I call to you,
I call as my heart grows faint;
lead me to the rock that is higher than I.
For you have been my refuge,
a strong tower against the foe.
I long to dwell in your tent forever
and take refuge in the shelter of your wings.
For you, God, have heard my vows;
you have given me the heritage of those who fear your name
Allen says
Thank you for all the help you provide.
Wendi Spraker says
You are welcome! I hope you love the pot roast!
Heidi says
Made it, Loved it !! Best Roast Ever !!!! Thank you !!!
Wendi Spraker says
So glad you loved it!
Brittany says
I am currently using this recipe for the THIRD time and it is to die for! The roast comes out so so tender and yummy. I’m not one to ever buy flavor packets (homemade seasoning maker here) but it really is necessary and I plan to never be without them for this one reason 😅
The second time I made it, I did the whole head of garlic….Incredible! There is a flavor difference vs adding minced garlic. I think this time I may have added too much water, but I imagine I can remedy this by consolidating all the liquid and just taste testing and maybe pouring some out? We will see.
Wendi Spraker says
Whenever I have added a little extra liquid, I just turn it into gravy at the end because no one can scare me away from gravy. It's like a major food group to me. Hope you loved it!
Jackie says
Can you use flour in place of cornstarch for the gravy?
Wendi Spraker says
Yes Jackie, you certainly can, but it doesn't thicken as quickly in the hot crockpot juices as the cornstarch does. I would recommend actually making a roux on the stovetop in a pan and adding that to the crockpot juices if you are wanting to use flour instead.
Deb says
Hi there! I have made this recipe a few times now and LOVE it!! It really is fantastic! But...I had to buy a cross rib pot roast this time (it's what was on sale, and I'm feeding 9 people). The roast I picked up is about 7.2 pounds. I will double all of the ingredients (except water) but are you able to guess how much longer I might need to cook it? I've always done about 8 hours on low, but this is double the size I usually get.
Wendi Spraker says
Hello! I'm glad you are enjoying this. Yes, you do have to cook it a bit longer (or higher temp) for a larger roast BUT I've only recommend this recipe with chuck roast because it turns out so tender. I've made it with a different cut and it turned out just ok. But, since that's what you have, that's what you will be using I suspect SO I would plan for 12 on low and you might crank it up to high for a few hours in the middle. That would be my suggestion. Best wishes!
Kelly says
Hi Wendi,
Been making pot roast for many years always set on low for best flavor and tenderness. I was searching advice and came upon your recipe. I've always been told by my family my pot roast is great, but I see room for improvement - kinda my worst critic. I was seeking better moisture for my roasts. In any case, I was hoping to get your advice about the rump roast (2.85 lbs) I intend to cook for dinner tomorrow. Usually I would start the meat on low the night before dinner later in the evening - then add the vegetables in the morning. Dinner would typically be around the time the meat is falling apart which is usually when the vegetables are ready.
What is your advice for fall apart and juicy roast? I know (from years of cooking in the crockpot) that cooking meat in the crockpot on low has the best results in my past experience. I appreciate your help.
Wendi Spraker says
Hi Kelly,
I find that chuck roast makes the juiciest pot roast. Rump roasts are a little more stringy and dry naturally. I think for a rump roast, your recipe sounds right. You are correct to wait and add the veggies so that they don't turn to mush in the crockpot.
Take care and best wishes!
Marilily says
How do you come home 8 hrs later to dinner when you have to put carrots and potatoes in 4 hours before serving??
Wendi Spraker says
Because you went somewhere after you added the carrots and potatoes?
Jackie says
@Marilily, Whoa... Are you ok? Is this really an issue to take with this recipe? The phrasing about "coming home to" your dinner but with an added caveat about about the technical best time is to add veggies? You can add them whenever you want-- It comes down to preference in terms of tenderness of your veggies. But someone takes the time to put this recipe together and this is the hill you choose to die on? Be kind.
Wendi Spraker says
Thanks Jackie
Julia says
If I'm making this with a frozen chuck roast would I double the cooking time on low to make it super tender?
Wendi Spraker says
You won't need to double the time, but it will take longer. I can't say specifically for your chuck roast because sizes vary.
Adriana says
I couldn’t find chuck roast anywhere so I got a sirloin tip oven roast, would this cut if meat work?
Wendi Spraker says
When I've made other roasts with this method, they were good but not as good as the chuck roasts. You may also have to cook it longer or on a higher temp to get the same tenderness.
Holly says
Hi Wendi,
I just found your recipe so I have not made it yet, but I must say that I truly appreciate all of the time and effort you put in both your recipes and your responses to comments/questions. I also am impressed that you are still experimenting, as I believe I read in the comments that you were currently (at that time) trying a roast from frozen/partially frozen to see the result. I love that.
It is in this vein that I would like to ask your opinion on a matter that has confused me. To begin with I am not an experienced cook. I am often confused with the difference of opinion between browning before the roast is put in the crockpot versus not doing so. I see your recipe does not call for browning. I did just try a different recipe that called for browning 4/5 minutes per side, but I wonder that it dries the roast out more.. What are your thoughts on this matter?
Thank you, Holly
Wendi Spraker says
Hi Holly,
Thanks for asking about the roast. I do experiment a lot and that helps me and my readers to be better more informed cooks - that never hurts, right? As far as browning the roast, I'm of two opinions. 1. For the crockpot roast, I have actually tried it with browning the outside first and I couldn't tell any difference at all in the end product. This is probably because it makes quite a bit of juice and I use that to make a flavorful gravy. The end product has so much flavor that it just isn't necessary. When making a typical oven roast, you will find those same instructions to brown the outside of the roast 4-5 minutes per side. This becomes quite time consuming, messes up and extra pan and tongs and can be super irritating to try and get it done properly. It does make a slight difference in end product but is it enough to make it worth it? Not really (in my book) UNLESS you need those flavorful bits from the browning to be scraped up to make a delicious sauce or gravy, then maybe it is worth the time, effort, frustration and extra dirty dishes.
Val says
This recipe is excellent I have made it twice in the last few weeks. NO changes made just as posted.
It is versatile as well I served this evening with Parmesan grits, noodles, rice, mashed potatoes would all be a great addition to this meal. It is also a great dish to take to someone who made need a warm comfort dinner. Thank you so glad I could your site.
Wendi Spraker says
Hi Val! Thanks for coming back and letting us know!
David says
Love your recipe and your approach.
Wendi Spraker says
Thanks David. 🙂
Brandy Beard says
Question . . Am I seeing correctly, in the pictures it sure looks like you literally just chopped your head of garlic in half & tossed it in, flaky skin & all; do you not peel it first?? Just curious mostly lol . .. thanks in advance 😉
Wendi Spraker says
lol. You got it! Just whack it in half and toss it in! You will remove it at the end and this part is not eaten. You'll want the outer layer of the paper off (for germy reasons), but it almost always falls off when you whack the garlic in half. I always pour the juice that's left in the pot through a strainer to make sure that there isn't a stray bay leaf, garlic skin, etc.
Brandy Beard says
@Wendi Spraker, Alright sounds good, thanks for getting back to me . . .. And here I go, shall report back this evening 👌
Wendi Spraker says
Wonderful!