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
Dee says
I have 2 - 2lb chuck roasts I’ll be putting in one crockpot. Should I plan on a longer cooking time? How long? And do I still just leave the lid on or do occasionally take lid off I rotate the roasts at all?
Wendi Spraker says
Hi Dee, You can do them both in the same crockpot and you do need to plan a longer cook time. What I do is start them on high in the early morning (6-7am) and then check them at about lunch and see how it's coming along and rotate the roasts. When you are able to pull a piece off of the roast (not a piece that comes off just because its where the fat line is) then you can turn it down to low as long as you still have another 5ish hours left to cook them. If not, then leave on high until they fall apart (another couple of hours) and then turn to "keep warm". You can then mix up the juices for a gravy when you are ready to serve.
Dee says
@Wendi Spraker, thank you so much!!!!!
Wendi Spraker says
You are welcome. I wish I had specific times for you but once you add that second roast, you kind of have to play it by ear.
Rebecca says
Delish! Just some random tips if anyone wants to enhance this recipe… allow meat to get to room temperature just as you would if you were cooking steak on the grill. Preheat crockpot for about 20 mins. Once meat is at room temp sear the roast on all sides. Deglaze the pan, add to the crock pot, and follow this recipe.
Edward says
5 Stars! This is the BEST Pot Roast I've ever had. I even made another for a friend and they loved it!
This recipe is quick and easy. Fool proof and delicious. I am making it again tonight since it is a little chilly outside and want something different and delicious.
Thank you for sharing this recipe!
Wendi Spraker says
Edward, you are too sweet for saying so. Thank you!
Jackie J says
It's the first cold, rainy October day and I followed this recipe to the letter. IT'S PERFECT. I used a 3.2 lb chuck roast and 8 hours did the trick. I'm printing this out and putting it in my favorite recipe binder. Thank you!
Wendi Spraker says
Jackie, I'm so glad you loved your pot roast!
Diana says
I made my roast prior to reading the recipe again. I mistakenly added my potatoes, onions and celery at the beginning:’( Boy, I wish you answered questions 24/7! Well anyway, I also added partially cooked carrots and halved mushrooms at hour 7. It’s now 2:37am, I’m tired and want to go to sleep.
IDEA 1: Should I just shut it off, let cool in the sinks/cold water then put it in the refrigerator! I tasted the liquid and boy is it fabulous! Even the soft and somewhat mushy potatoes are great! I don’t want to open it yet to try the roast until at least hour 8. I forgot, the roast is just shy of 5 pounds so I’m not sure it’ll be done.
If I don’t do idea 1, then what about
IDEA 2: after the cooling, I thought I would try to remove as many veggies as possible then refrigerate separately. Remove the liquid and chill this too (I have a good reason for this and explain in a second) check for tenderness and refrigerate the meat. Tomorrow, I’ll make my gravy separately, cut meat into serving size pieces and either warm up in the slow cooker or microwave ( I used a crock pot cooking bag for ease and cleanliness) and nuke the veggies. Then serve.
I also thought if the potatoes and onions are total mush I can serve it over some type of egg noodles! However it is, one thing everyone knows is it is the best tasting, tender chuck roast in the world!!!
IDEA 3: Your assistance..
PLEASE HELP!!!!!
Wendi Spraker says
Hi Diana! I hope this reads ok, I've lost my glasses for the moment and can't really see what I'm writing! lol. I apologize that I didn't get to my computer till this late in the day, I'm guessing you already formulated a plan. I think the best thing to do in this case is to... check your veggies. Are they done? If so, remove them and then you can add them back tomorrow in the last hour before serving to warm them back up. You really don't want to set a hot crockpot full of roast in the fridge because it might not cool through the temperatures of the "bacteria phase" quickly enough. So, you can either.... 1. leave the roast and drippings in the crockpot and check them in the morning (they should be done, but if not, let them go a little longer) or 2. Remove the roast, separate the drippings, put the roast in a large flat dish and pour the drippings into a large flat dish and set the bottom of the dish into a shallow ice bath (maybe in the sink), to help things cool quickly. Once cooled, put in the fridge and then put back into a clean crockpot in the morning to allow them to finish cooking. I hope this helps! Wendi
Sara says
Would peppercorn gravy mix be too salty? It’s all I have 🥺
Wendi Spraker says
Hi Sara, Yes, I think Peppercorn gravy would be too salty. If you are going to use that, leave off the ranch seasoning and add whatever the gravy mix calls for. It won't taste the same, but it will be fall apart tender if you follow these instructions. Go ahead and add the garlic, basil and pepperoncinis.
Pam says
Okay, you talked me into it! I have mine in my crockpot right now. Those 2 packets of seasonings look like a LOT of seasoning, but I will wait until it's done to pass any judgement, lol! 😀 I have fingers crossed and hopes high. If this is as good as everyone here is saying it is, I can FINALLY just print this and put it in my book and stop looking for the best crockpot pot roast recipe! This couldn't have been quicker to get going this morning and I will be adding carrots and potatoes later. I intend to come back later and update with my assessment. 🤞🙏
Wendi Spraker says
I hope it was EVERYTHING you were looking for. I hope you'll cruise around and find some other recipes you love and just know you can come over here any time you like. 🙂
Pam says
@Wendi Spraker, As promised - here is my recipe assessment. But first, an admission...I must confess that, out of laziness, I did not use the EXACT recipe like I usually do when making a recipe for the first time. It is a Cardinal Rule of mine, yet today I did not follow my own rule. I already had my chuck roast, potatoes and carrots, and thought I had all the ingredients I would need make my slow cooker pot roast. That was prior to finding this recipe, so I did use what I had on hand instead. That weighs heavily in my assessment. I did have a packet of the Ranch seasoning mix. (What true Southern home would NOT have that, right? Lol!) But, I did not have a packet of the Au Jus seasoning. What I *did* have, was a packet of Crockpot Italian Beef seasoning mix, so I used that instead. Remember when I said "Those 2 packets of seasonings look like a LOT of seasoning"? Well, maybe it really was too much seasoning. My pot roast was VERY salty! I will chalk it up to whatever was in that packet of Italian Beef seasoning packet. Another confession: I am not ENTIRELY sure how much that chuck roast weighed. I am quite sure it was a 3 - 4 pound roast, but I would not bet my life on that! So, those 2 variables have me still not ready to pass harsh judgement on this recipe. I will say that the texture and flavor (aside from being too salty), were very delicious! It had a deep hearty beef flavor and was fall apart, fork tender. Since I used this recipe as a last minute decision, next time I will make it with the prescribed ingredients and give it another go. Yes! I will make this again and when I do, I will come back yet again and give a more accurate opinion of the recipe. The taste of what I mine turned out to be, makes me think that when I use the appropriate ingredients, this will be a winner!! On a side note - I love your "Verse to Share" of Psalms 61: 1-5. And even though I know it was used as a specific balm after the Las Vegas bombing, it's still a good one. We just suffered a similar bombing situation in Nashville on Christmas morning last week. Luckily the only life that was lost, was the pour soul who inflicted it on himself.
Wendi Spraker says
Hi Pam, Ya'll are certainly in my prayers. We used to live in Nashville and still have some family there. It's certainly a sad thing in a city that is loved by so many (especially me). I'm so thankful that no one else was injured and I sure wish that this man had found help before he did this. Prayers for all. Regarding the pot roast: I think you'll find that the pot roast is JUST PERFECT when you use the Au Jus. It isn't salty (well, not like the italian beef seasoning anyway). Also, add the potatoes and carrots about half way through or a few hours before you plan to serve so that they don't become too too too mushy (unless of course, you prefer them that way). Cheers dear one!
Leslie says
I have a small 1.5 lb. chuck roast. Should I still cook it the full 8 hours?
Wendi Spraker says
It probably won't take that long. Check it after 4 hours and then check every 2 hours after that.
Wendi Spraker says
It will easily fall apart by sticking a fork in it and giving it a twist, that's how you'll know it's done.
Leslie says
@Wendi Spraker, thank you!
Wendi Spraker says
You are so welcome!
Barbara says
@Leslie, no! I had a 2.3 lb roast and it was overcooked at 6 hrs.
Melanie Buchanan says
Ive never cooked a pot roast in my crock pot before that I haven't seared on the stove 1st. Was shown as a kid that I needed to do so to make sure it cooks down tenderly. So it's interesting to find this recipe and comments where it appears to be good and tender after simply sticking the raw chuck in the crock pot. Hmmm... What do you think the difference would be with this specific recipe? Either way, I'll have to try it. 🙂
Wendi Spraker says
Hi Melanie! Usually searing on the stove helps to develop a depth of flavor to the roast. You could do so for this recipe, but it is an extra step that just isn't necessary. This recipe find plenty of flavor from the other ingredients. I hope you give it a try. You simply toss it all in the crockpot, walk away, work up your hunger as you smell it cooking all day and then dig in at supper time!
Jeannie Pascuzzi says
I only want to cook a 2 lb chuck roast. Should I half the whole recipe ? I want to cook it in my 4 qt and add some veges.
Thank you !
Wendi Spraker says
Hi Jeannie, Yes, you can half the recipe. That will work just fine. I've done the same thing before.
Heidi Mckeever says
Love this recipe! So easy and yummy!!!
Wendi Spraker says
Great Heidi! Thank you so much for leaving a comment!
Debra S Brooks says
Absolutely PERFECT recipe and ohhh so delicious
Wendi Spraker says
Hi Debra, Thank you so much for coming back and leaving a comment! I am tickled you found what you liked and hope you'll come back for more recipes!
Carla says
My fiancé went nuts over this and my toddler ate almost a whole plate (if you know toddlers, you know this is a big deal). This is a keeper for sure. The best part? SO EASY.
Thank you very much!!
Wendi Spraker says
I hope all that eating led to a toddler food coma so you can get some rest and a break! lol. I do know, that's a very big deal! I'm glad ya'll enjoyed it! Thanks so much for leaving a comment.
Jim Holmberg says
Is drooling acceptable as long as your alone and nowhere near the food?lol
Wendi Spraker says
Hi Jim, Not only is it acceptable, but it is preferred!
Terri says
Thank you for sharing your recipe I followed it exactly and it came out perfect I will use it each and every time thank you so much
Wendi Spraker says
Hi Terri! Thanks so much for coming back and leaving a comment. This is my families FAVORITE recipe for pot roast and I haven't gone back to making it the old way since. I hope it becomes your families new favorite as well! Take care!