An old fashioned pot roast recipe in the slow cooker takes a classic recipe and makes it even easier. Each bite packs a ton of flavor, and the side dish is built in! There are only a few recipes that make dinner this easy.
An easy family dinner recipe has always been the pot roast, but now we can make an old fashioned pot roast recipe in the slow cooker! Pot roasts have always been cooked slowly.
The idea is to take a rough cut of meat and cook it low and slow with a lot of moisture. This cooking method tenderizes the meat and keeps it juicy.
Some use beef broth to keep chuck roasts juicy and reduce the cooking time. Red wine is another great option. However, we want to keep things simple with simple ingredients and fresh herbs requiring low heat.
The pot roast is a dish that originated in New England, but cooking meat this way is centuries old. Still, the first record of this version of a roast popped up here in the US.
That makes the pot roast an American staple, a classic comfort food that we all can enjoy. The recipe leaves a lot of room for customization, another common aspect of recipes with cheaper cuts of meat.
A pot roast is usually made from a boneless beef chuck roast. But you may find the cut with a different name at your local grocery store. Instead, it may be called blade pot roast.
The cut comes from between the neck and the shoulders, so it’s so tough and needs more time cooking low and slow. Still, that slow cooking means you have free time to do whatever you want while it cooks.
Toss a roast in the slow cooker as a Sunday roast, go off, and have fun until it’s dinner time. That is one of the biggest benefits of the longer cooking time.
You can also, essentially, just dump the ingredients into a slow cooker, turn it on, and call it a day. Marinating or letting the meat sit at room temperature before getting started is unnecessary.
Of course, the meat should be defrosted, but you won’t have to do much prep. This recipe will become a family favorite and is perfect for Sunday dinners or just an easy pot roast recipe to keep on hand.
Old Fashioned Pot Roast Recipe in the Slow Cooker
This recipe is a real opportunity to customize your way to dinner. Some things need to be present, primarily seasonings and potatoes. But you have as many options as you want with the veggies.
We used the most common veggies in this roast, like carrots, broccoli, and potatoes. You can’t have a pot roast without potatoes. But you can use whatever blend of veggies you want.
A few common veggies include carrots or baby carrots, onions, green beans, and potatoes or russet potatoes. Anything else you add will be up to you. That amount of freedom makes this recipe a pantry recipe.
A pantry recipe allows you to use whatever you have to throw together for an easy dinner. We used carrots and broccoli, but you can combine whatever veggies you have, even if it’s just potatoes.
A classic pot roast recipe is a complete meal that is good the first day, the next day, and the day after. The best results would be a pot roast dinner that you and your family love.
What is The Best Meat for Pot Roast
The best meat for an old fashioned pot roast recipe in the slow cooker will always be a chuck roast. Chuck roast is a cut of meat that comes from between the shoulders and the neck of the cow.
It is considered very tough, with a lot of marbled fat and connective tissues. That marbled fat and tissue must be cooked slowly to tender the meat and make it nice and juicy.
The problem is that we have a list of different names for this cut of meat. Your local grocery store may not have a chuck roast. Instead, you may find chuck eye, shoulder roast, arm roast, cross-rib roast, blade roast, or seven-bone roast.
However, you will want a boneless cut to make things easier. Using a boneless cut leaves a lot more room for leftovers. You can even add mushroom soup, balsamic vinegar, Worcestershire sauce, or sweet potatoes to make an entirely different dish.
It will be a flavorful roast that can easily be added to a beef stew as well. The leftover pot roast is amazing. It could be because of the type of meat and the lower temperature cooking methods.
But the first time you make this will prove just how easy dinner can be to make.
Pot Roast Seasonings
Seasoning the meat is very important; most of the flavor will come from the seasonings. You can go with simple salt and pepper. But you will want plenty of flavor from this cut of meat.
A filet mignon is great with nothing more than salt and pepper. But a chuck roast needs a little help. There is one blend of seasonings that people use most often, and we highly recommend it.
You will need some light brown sugar, garlic powder, onion powder, kosher salt, dried oregano, dried thyme, pepper, and paprika. These seasonings add a smokey, sweet flavor to the meat and some earthiness to the veggies.
The chuck roast is going to be a bigger cut of meat, so that it will require a bit more of each seasoning. But you will love how your old fashioned pot roast recipe in the slow cooker comes out.
The perfect pot roast is just a few steps away. And don’t forget to try some of your own ideas with this recipe. You can add green onions, sliced onions, bay leaves, or even Yukon gold potatoes for a hearty meal.
How to Make a Slow Cooker Pot Roast
Heat 2 tsp. olive oil in a skillet, and roast. Rub seasoning mixture all over the roast. Make sure to brown the outside of the meat entirely. To get the meat brown on all sides you’ll need to turn the meat every few minutes.
Add ½ cup of water to the crock pot along with the cubed vegetables. If you’d like, you can completely exclude the vegetables.
Cover the crock pot and cook on high for 3-4 hours. If you need to cook it for longer while you go to work or get other things done, you can cook on low for 6-8 hours.
Once the time is up, check the crock pot roast internal temperature. The roast should be at 145 degrees Fahrenheit.
Let the roast rest for 10 minutes before carving, and then serve.
Old Fashioned Pot Roast Recipe for the Slow Cooker
- Beef Chuck Roast
- Cubed vegetables any vegetables you choose
- 1/2 cup water
- 2 Tbsp Light Brown Sugar
- 2 Tbsp Garlic Powder
- 1 1/2 Tbsp Onion Powder
- 1 Tbsp Kosher Salt
- 2 tsp Dried Oregano
- 2 tsp Dried Thyme
- 2 tsp Black Pepper
- 1 tsp Paprika
- 2 tsp Olive Oil
- Heat 2 tsp. olive oil in a skillet, and roast. Rub seasoning mixture all over the roast. Make sure to brown the outside of the meat entirely. To get the meat brown on all sides you’ll need to turn the meat every few minutes.
- Once browned, place the roast into a crockpot. Add ½ cup of water to the crockpot along with the cubed vegetables. If you’d like, you can completely exclude the vegetables.
- Cover the crockpot and cook on high for 3-4 hours. If you need to cook it for longer while you go to work or get other things done, you can cook on low for 6-8 hours.
- Once the time is up, check the crock pot roast internal temperature. The roast should be at 145 degrees Fahrenheit.
- Let the roast rest for 10 minutes before carving and then serving.
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