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
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
Pamela Buchanan says
I wish I had a piece of chuck roast in the freezer! Today would be a great day for this!!
Wendi Spraker says
Thanks Pam! We had the one in this video for dinner last night, I should have invited you over. 🙂
Susan Lawler says
This is called Mississippi Pot Roast and has bee known about for a long time. It’s excellent and everyone loves it that I’ve fed it to. My daughter is working out a receipe for it that doesn’t have all the salt in it. When she comes to visit I’ll have her make it and see what it tastes like. Enjoy your website and the recipes.
Wendi Spraker says
Hi Susan, I’ve never heard of Mississippi Pot Roast! My friend Mary showed me this recipe and you are right, everyone loves it! Thanks for letting me know! I’d love to hear what your daughter comes up with. 🙂
jodie filogomo says
This is why I love reading your posts Wendi....you give the reasons and alternatives. Or what not to do. That's what I need.
Because your description at the top...(dry with the limp onions)...that's so me. I'm changing right now though....
XOXO
Jodie
http://www.jtouchofstyle.com
Bob says
Incredible!. I was skeptical, with low expectations; never having had a real good pot roast. I now have one I'll use for years. I tried it out today. We invited my in-laws over to gage their reaction. Everyone raved about it. I followed the recipe exactly, using three peppers and cutting the garlic head in half. I had it in the pot for 8.5 hours. I don't know that I ever really knew what fork tender should look like but when it was done I knew it even before I put the fork in. I'm sold. Many thanks for putting this out there.
Wendi Spraker says
Thanks Bob!! I’m super glad you love it!!
Paula Johnston says
One question: How prevalent is the taste of the pepperoncini peppers in this recipe? We're not big fans of the taste unless the flavor blends into the other seasonings rather than being dominant. Still, this recipe looks and sounds so wonderful, I'm willing to try it as is. Would really appreciate your advice and recommendation on this. Thank you so much for sharing the recipe, but more so for the inspiration of your prayer.
Wendi Spraker says
Hi Paula. I’m so glad you asked. Unless you go hog wild with the peppers you won’t taste a pepper flavor at all. The acid in the peppers balances so nicely with the other flavors. You don’t eat the peppers they simply perfume the meat ever so slightly and give a acid balance in the dish. I would not do more than 3 peppers per chuck roast if you are concerned about it at all. I served this dish to a very large dinner party of 30 people on Saturday night and they raves about it.
Liz Alvare says
I haven't tried this recipe yet, but I want to say thank you for adding a prayer!! PSALMS 61: 1-5 warmed me more than the pot roast will (a close second, I"m sure 🙂 ). Can't wait to try for my Thanksgiving!!
Wendi Spraker says
Awwww Liz. I’m so glad! Enjoy (both)!
Liz Alvare says
It was delicious! Everyone raved about it! Thank you.
Mary says
I'm looking to make a roast for a special someone and need it to turn out! In the past when I've made roast (using a chuck roast, of course) it has always turned out tough!! I'd like to use my cast iron pot to cook this roast in the oven. I was thinking of searing it a bit with onions and garlic, then dumping in the water and spice packets as you indicate, adding carrots and potatoes towards the end. What temperature and time do you think will cook it so it still falls apart so beautifully like yours does?
Wendi Spraker says
Hi Mary,
I have never cooked one this way, BUT I DID cook a whole pork shoulder last week and it is a similar size but has a bone. I would recommend cooking your chuck roast (typical size listed in recipe) in the oven at 250 for at LEAST 8 hours with aluminum foil or a lid covering the dish tightly. You will want to check the roast after about 6 hours and if it isn't fairly done then turn the heat up to 350, put the lid/foil back on tightly and let it go some more. Whenever a roast isn't tender enough and falling apart, that means it just hasn't cooked long enough. I know that sounds so weird because usually things that are cooked too long are tough but in the case of a roast it is just the opposite.
For best flavor, use a spoon and douse some of the dripping over the roast as it nears the end of its cooking time and repeat this about every 30 minutes or so. Best wishes Mary and please come back and let me know how it turns out. I can't make any promises about cooking your roast in the oven but I believe this should work just fine.
Just make sure to keep the lid on so that the juices can circulate around in the pot! 🙂
Jessi Cassell says
I've made this recipe before, and holy amazing! but was running short on ingredients today and only have 6-6.5 hours to let it cook😵 any advice as to how to possibly speed up the cook time? Maybe put the crock on high the last hour or so?? I dont want to lose any tenderness 😭 this is also my first time using 2 roasts, just shy of 5lbs total. Any advice is appreciated!
Wendi Spraker says
Hi Jessi! Put that crockpot on high right now. Leave the lid on and let it cook especially if you have two roasts in there. Two roasts typically take longer to cook. Do you have a Dutch oven? If so, you can put the whole thing (all the juices, seasoning and bay leaves) in a Dutch oven, put the lid on and let it cook at 325 for the last hour/ hour and a half. If you don't have a dutch oven, simply putting the crockpot on high should have those chuckroasts done in 5-7 hours.
Susie says
I was looking through recipes last night after buying a chuck roast . Your recipe looked so interesting and easy. But I was disappointed because I wouldn't have time to go to the grocery to buy the ingredients since I would be taking care of my 2 little grandbabies today from early morning. But to my surprise after looking thoroughly in my pantry I actually found a packet of McCormick Au Jus mix and a packet of Hidden Valley ranch dressing . I was thrilled. So I slow cooked it just as you described. The only change I made was to use beef broth instead of water. It was sooo good. My husband who is not ever a fan of roast in a crockpot said "I have to say I really like it like this". And my son asked "how did you get the gravy to do this ?" HaHa. I will be making this again for sure. And you don't always know what hides in your pantry until you look ! Thank you !
Grace says
Does your pot roast have to be thawed out or can you put it in the crockpot frozen?
Wendi Spraker says
Hi! It's so ironic that you are asking this question today! I am experimenting with this today and I can let you know the answer this evening! So far, I have only made this recipe using fresh thawed beef. That said, I have one in the crockpot at this very moment that I put in early this morning frozen and we shall see what happens! I'll check back in this evening and I'll let you know! 🙂 Thanks for asking Grace!
Krista Lynn Braun says
My family requested pot roast Since we just got a new crockpot. My other tried-and-true crockpot had finally seen its last days and we've been without one for longer than I had planned on. That being said, I picked up the ingredients to make the dish and decided that I would check out your blog because so far everything I have made of yours has been amazing. I have made pot roast a number of ways over the years and yours seems quite simple and delicious. I do have a question though. I’ve always added veggies, so is it Possible to include the potatoes, onions, carrots and celery? Or, will it ruin the outcome? I do see that you have said to follow the recipe to the letter. So I guess my second question is; is there a way for me to cook the veggies together but separate? I’m kind of wishing I had a second crockpot right now.
I’m also glad to see that you suggest putting something on Pinterest or another site so I can show you the pictures of the creations I’ve made from your recipes. I was wondering how I was going to be able to do that. I don’t know why I didn’t think of that myself.
Thanks again for the great tips and recipe. I look forward to hearing from you. I hope you have a wonderful weekend. Thanks again for the readings! I read this particular one with our youngest child today (5). May God bless you and your family!
Wendi Spraker says
Awwww. You are the sweetest doll ever! I did make this recipe last week and poked holes in some large russet potatoes, then wrapped them individually in aluminum foil and laid them on top of the roast and it made delicious and wonderful potatoes. I haven't tried carrots and onions, but of course you are welcome to. I would also wrap those in foil because you will not want to have the bay leaves and all in with them.
Wendi Spraker says
PS you can email me your photos too. Wendi (at sign) loavesanddishes.net
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fnaf says
My mouth was watering reading this! I cannot wait to give this a try. Thank you for such wonderful ideas!
Wendi Spraker says
This is my current fav recipe on site. I don't think you will be disappointed. Kitchen rockstar will be your name!! Just make certain it's a chuck roast. 🙂
Moxie says
This really is the perfect pot roast! My family wants it every week now!
Laura Lynch says
People, people, people. NEVER HAVE I EVER.......had a pot roast this good! Every member of my family said the same thing! I cannot stress to you how easy and tasty this roast is. If you are still a doubter, just lower your defenses for a moment and TRY IT!! My husband said, "This might be life-changing!". The gravy is like an addictive vice, be warned. Thank you so much, Wendi, for posting it and also for the Bible verse at the end.
Wendi Spraker says
Thanks Laura! I'm so glad y'all enjoyed it! :). Gravy is life, after all. Lol 🙂
Mary says
This is a great post! So much information and tips on cooking the perfect roast for even the seasoned cook. Nothing is worse than sitting down to a roast dinner and having it stringy and tough! I've just about stopped cooking beef and gone to pork roast. I will definitely try this recipe. Pinned. Thanks for sharing. Have a lovely weekend.