Can I cook this pot roast on HIGH instead of LOW?

While technically you can cook it on HIGH for about 4-5 hours, I strongly recommend using the LOW setting for the full 8 hours. Tough cuts like chuck roast need the low, slow cooking time to properly break down the connective tissues. Cooking on HIGH often results in meat that's firm on the outside but not quite tender throughout.

My pot roast seems tough. What went wrong?

Counterintuitively, if your pot roast is tough, it probably needs MORE cooking time, not less. When a tough cut like chuck roast is still chewy, it hasn't cooked long enough for the collagen to break down into gelatin. Try cooking it for another 30-60 minutes and check again. Also, make sure you're using the right cut of meat – leaner cuts won't become tender no matter how long you cook them.

Can I add the vegetables later in the cooking process?

Absolutely! If you prefer firmer vegetables, you can add them during the last 2-3 hours of cooking time. However, I find that the vegetables absorb so much wonderful flavor when cooked the entire time, and cutting them into larger pieces keeps them from becoming too soft.

Do I really need to sear the meat first?

While you could technically skip this step, I can't emphasize enough how much flavor you'd be missing. Searing creates the Maillard reaction, developing deep, complex flavors that simply can't be achieved any other way. Those extra 10 minutes of prep time translate to significantly better taste in the final dish.

Slow Cooker Pot Roast Recipe

Name: Slow Cooker Pot Roast Recipe
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 2½ pounds chuck roast; 2 teaspoons salt; ½ teaspoon black pepper; 2 tablespoons extra virgin olive oil; 1 yellow onion, chopped; ¼ cup all-purpose flour; 2 cups beef broth; 1 teaspoon beef bouillon; ½ teaspoon Worcestershire sauce; 1 sprig fresh rosemary; 2 sprigs fresh thyme; 6 cloves garlic, crushed; 12 ounces carrots, peeled and chopped into quarters; 1½ pounds yellow or gold potatoes, chopped into bite-sized chunks; Fresh parsley

Description

This Slow Cooker Pot Roast is a classic comfort food recipe that delivers tender, flavorful meat with perfectly cooked vegetables in a rich, savory gravy. It’s the ultimate one-pot meal, perfect for busy weeknights or a cozy family dinner. With minimal prep and the magic of a slow cooker, you’ll enjoy a hearty and delicious dish that’s sure to impress.

Ingredients

Units Scale

For the Roast

2 1/2 pounds chuck roast
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
1/4 cup all-purpose flour
2 cups beef broth
1 teaspoon beef bouillon
1/2 teaspoon Worcestershire sauce
1 sprig fresh rosemary
2 sprigs fresh thyme
6 cloves garlic, crushed

For the Vegetables

12 ounces carrots, peeled and chopped into quarters
1 1/2 pounds yellow or gold potatoes, chopped into bite-sized chunks

Garnish

Fresh parsley

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Instructions

Prepare the Meat
Begin by patting the chuck roast dry with paper towels. Once dry, sprinkle salt evenly on all sides, using ¾-1 teaspoon of salt per pound of beef for optimal seasoning.
Sear the Meat
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chuck roast and sear on all sides until a deep golden-brown crust forms. Remove the roast from the skillet and set it aside.
Cook the Onions
Using the same skillet, add the chopped onions and cook until softened, stirring occasionally. This will take about 3-5 minutes.
Prepare the Gravy
Stir in the all-purpose flour with the softened onions and cook for 2 minutes to create a roux. Pour in the beef broth, then add Worcestershire sauce, beef bouillon, and black pepper. Whisk the mixture thoroughly and let it simmer until the gravy thickens, about 2-3 minutes.
Assemble the Slow Cooker
First, place the chopped carrots and potatoes at the bottom of the slow cooker. Next, add the seared roast on top, making sure to include any juices from the skillet.
Add Remaining Ingredients
Pour the prepared gravy over the roast and vegetables. Top everything with the fresh rosemary, thyme sprigs, and crushed garlic cloves.
Cook the Pot Roast
Cover the slow cooker with its lid and set it to LOW. Cook for 8 hours, allowing the flavors to meld and the beef to become fork-tender.
Finish and Serve
Taste the rich pot roast and gravy, adjusting the salt if necessary. Garnish with freshly chopped parsley before serving.

Notes

Use Yukon Gold potatoes for their creamy texture and ability to hold their shape well during long cooking.
Searing the meat is optional but recommended for extra flavor.
For an even thicker gravy, you can mix a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and stir it into the gravy during the last 30 minutes of cooking.
This dish can also be made with a rump roast or brisket, but cook times may vary slightly.
If you’re short on time, you can cook on HIGH for 4-5 hours, but the low-and-slow method is best for maximum tenderness.

Nutrition

Serving Size: 1 portion
Calories: 365kcal
Sugar: 4g
Sodium: 630mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 27g
Cholesterol: 85mg