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
Samm says
Do you have a way to keep pressure cooked pot roast from being tough?
Wendi Spraker says
Hi Samm, My experience has been that when a pressure cooked meat is too tough, it just means it needs to cook longer. Sometimes a LOT longer. Same with crockpot meats. Hope that helps! EVENTUALLY, the meat will be fall apart tender.
James Condrin says
This came out amazing
I cooked it for 12 hours putting veggies in at the 8 hour mark, and it just fell apart, I didn’t do the gravy, I cooked rice and mixed it with the juices and it came perfect, thank you
Wendi Spraker says
Hi James! Thanks for coming back and leaving a comment! I'm so glad you loved it!
Kim Gilliland says
I plan on cooking two roasts and was wondering how long I should cook them? I'm making this for Christmas.
Wendi Spraker says
Hi Kim, I've cooked two (and once, three) in a single large crockpot. It takes about the same amount of time. Allow 10 hours just in case. Check at mid day, if it seems that the roasts aren't coming along like you want, put them on "high" and then check again in a couple of hours. When I've done this before, I come back and find them falling apart long before dinner is ready. In that case, just turn your crockpot to "warm" until supper.
Kristin Troyer says
My family of 3 had to stay home for Thanksgiving this year (We normally go see family out of town). I used this recipe when cooking my first-time-ever very own Thanksgiving Dinner. My Husband & Teen Daughter loved this Pot Roast! It is amazing for me to find recipes that they really love since I never taste test them myself (I am a vegetarian). So when they are singing praises of tasty tender roast beef, I THANK YOU! This recipe was also quick when handling the raw meat, which made it easier for me. I thank you for that too!
My family has asked to have this as a regular Sunday night dinner, I agreed. Since I will be making this pot roast often, I have a question... Previously I made a 2.5lb roast. Next time they would like a bigger pot roast w/more gravy for leftovers. They loved the gravy as well. How do I make a larger portion of gravy? There wasn't as much liquid/juice left in the crockpot as I expected the first time I made it. In the future, how would I make a larger amount of gravy with the crockpot juices that I have available? Thanks!!
Wendi Spraker says
Hi Kristin, What you need to do to make MORE gravy is to add some beef broth (you'll find it in the soup section of the store. It comes in cans or in paper cartons). 30 Minutes before you are ready to eat, Remove the roast and the bay leaves, garlic, etc and then pour in as much broth as you would like to make into gravy. In a small bowl or mug mix 2 heaping tbs of corn starch with 2 tbs of cool water (I use a fork to mix these together. It will resemble milk). Pour this into the crockpot and mix well. Add the roast back to the crockpot, put the lid on and let it heat on high until you are ready to eat.
kristin troyer says
Thank you! I'll try that this weekend.
Wendi Spraker says
wonderful!
Debb says
Delicious! I finally made a perfect pot roast. My husband complimented me all weekend. I’m already looking for more recipes on your site to try. Thank you!
Wendi Spraker says
Debb, Thank you so much for coming back and letting me know. Enjoy! If there is a recipe you are looking for, let me know and I'll do my best to help you find a good one.
JENNIFER says
Perfect recipe...the fam loved it. Your nickname is now the Roast Goddess! 😊
Wendi Spraker says
Hi Jennifer! I'm so glad this is just what you wanted and I will wear my new nickname with pride! 🙂 .
Kylie Marie says
This was amazing!! Followed it to a T, but with a smaller roast (2.4lbs) and it was delicious.
Wendi Spraker says
Hi Kylie! Thanks so much for leaving a comment! I'm tickled to death that you enjoyed it! I'm pretty sure the recipe works with most any size chuck roast. I've made it a bunch of times with varying sizes. Again, Thank you!
Grace says
sounds like a great recipe--I rate it as a 4 only because it calls for a "purchased" seasoning, and I prefer to avoid these when possible.
Could you look at how this recipe could be done in an 'Instant Hot Pot" rather than a crock pot?
Similar cooking technology--but a bit different in the time it takes.
Wendi Spraker says
Grace, Thanks for leaving a comment and star rating. I'm afraid I don't have any recipes that involve spices and seasonings that aren't purchased. You can use this recipe if you grow your own rosemary, thyme and bay leaves and then just leave off the gravy part because it uses Kitchen Bouquet, which you have to purchase. It's made in a dutch oven which is different than a Instant Hot Pot, (which is most similar to a pressure cooker). In a pressure cooker, I think this other recipe would be done in about 45 minutes on high pressure, but I'm not sure since I don't own an instant pot.
Jennifer says
What about the potatoes? And celery? But mostly the potatoes?
Wendi Spraker says
Hi Jennifer! This pot roast doesn't use carrots and celery for flavoring like most pot roasts. I HAVE added potatoes in about mid day just so that I would have them with dinner and I have added foil wrapped whole potatoes in for the day to make a baked potato. If you want potatoes with your roast, add them in, but do so later in the day so they don't become over done.
Amber says
Can you cook on high for 4 hours to save time?
Wendi Spraker says
Yes. You certainly can. It will be more tender and have more packed in flavor over 8 hours, but sometimes time runs short.
Judy Marion says
I made this for a church function it was so good I had to cook it for 29 hrs on low in the crock pot but it was well worth it. It was so tender the seniors with dentures have a new favorite dish. I made pulled beef sandwiches and they were like smacking good.
Wendi Spraker says
I am so glad you loved it!
Donna D says
Thank You! I set my slow cooker for 8 hours and it still didn’t have that “fall apart “ texture. Now, I know why..😄 I just added 4 more hours, can’t wait to see just how tender it’s gonna be! This is a great recipe and tutorial, so...I’m looking forward to a great chuck “pot roast”...Thankfully, I got the right cut of roast...chuck roast...Yay!! Thanks again.
Wendi Spraker says
Hi Donna! I'm so glad that you found all the information you needed and I hope your pot roast was JUST RIGHT! Anytime you cook meat in the crockpot and it is still too tough, just cook it longer. 🙂 Have a great weekend!
Beth says
In the ingredients you have mentioned 1/3 cup of water. When does that get added?
Wendi Spraker says
For some reason this question arrived twice. Just in case that something went wrong with the hook up on the first one, I'll just refer you to the other comment where I answered the question. Long and short - see step 4. Thanks! Wendi
Beth says
In the ingredients you have listed 1/3 cup of water...when does that get added?
Wendi Spraker says
Hi Beth!. Thanks for asking. The water is added in Step 4. When you are putting everything in the crockpot. It seems like a tiny amount of water (and actually, I've forgotten to put it in before and no harm done). You'll be amazed at the amount of drippings that are in the crockpot when it is done. The water just gives you a little extra to make that fabulous gravy with and it adds a little moisture for cooking. But, if for some reason you forget and leave it out, no harm done.
Joan says
There is a false statement at the end of the recipe. It says: be sure to use only “ground chuck “ in this recipe. It should not say “ground”.
Wendi Spraker says
Joan, you are absolutely right! It's Chuck Roast not Ground Chuck! Thanks!