Easy Pot Roast

Pro tips

• Trim excess fat from the chuck roast but leave some marbling for tenderness and flavor.
• Layer vegetables on top of the roast rather than underneath so they don't get mushy and cook more evenly.
• Avoid lifting the slow cooker lid during cooking; each peek adds 15–20 minutes to cooking time.
• The roast is done when it shreds easily with a fork; overcooked beef becomes stringy rather than tender.

Substitutions

• Beef bone broth → beef stock or water (though broth provides richer flavor)
• Baby carrots → carrot chunks cut to similar size (ensures even cooking)
• Small potatoes → russet or Yukon Gold potatoes cut into 2-inch pieces
• Pot roast seasoning mix → homemade spice blend (paprika, garlic powder, onion powder, thyme, salt, pepper)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop over medium heat or in the microwave until warmed through.

Equipment

slow cooker

How long does pot roast take in a slow cooker?

Typically 6–8 hours on low or 3–4 hours on high until the beef is tender and pulls apart easily.

Can I use a different cut of beef for pot roast?

Chuck roast is ideal due to its fat content and ability to become tender when slow-cooked; brisket or round roast can work but may be less tender.

Should I brown the roast before slow cooking?

Browning is optional; it adds deeper flavor but the slow cooker method produces tender results without it.

Can I make this pot roast ahead?

Yes, it reheats well; store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.

What can I substitute for pot roast seasoning mix?

Mix 1 tablespoon each of paprika, garlic powder, and onion powder with 1 teaspoon dried thyme and salt and pepper to taste.