Learn how to make the best slow cooker beef pot roast – it’s so incredibly easy!
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You know those days…long days…hard days…days where you just don’t want to go home and cook. I have those days more often than I would like.
Enter the slow cooker. What a magical invention. I mean, throw some stuff in a pot, cover it, LEAVE, and it’s done when you get back. You seriously can’t get any easier than that. I LOVE my slow cooker. It can be used for such a wide range of recipes. Like pot roast. Or macaroni and cheese. Or beef & chicken broth…the list goes on.
I have used this Crockpot for many years now and absolutely love it. It allows a timer to be set which is awesome. Say you want to cook your meal for 4 hours on high…but wait, you have to work an 8 hour day! No big deal with this slow cooker because you can set your time for 4 hours and then it turns off, keeping just warm enough to prevent any food safety issues.
Today we’re going to learn how to make the best slow cooker beef pot roast. Seriously guys, this stuff is good and requires very minimal effort. And it makes a pretty good sized meal…enough for a family of 4-6 or a couple that wants to eat it for the next few days.
The key to the best slow cooker beef pot roast is to sear the beef first. Searing the beef helps to lock in all the juices and prevents the roast from drying out while simmering in the crock-pot. Plus those little bits of crispy caramelized beef and fat add some amazing flavor to the dish. So we want a good sear, like on all sides. The kind of sear you can tap with your fingernail! If you can get that down, you’ve got this. I recommend using an extremely hot cast iron skillet to get your sear done right. The cast iron skillet keeps it’s heat better than a regular skillet, plus it’s non stick.
We use chuck roast in this recipe for it’s higher fat content. You run the risk of dry pot roast if you use a lean cut of beef…and ain’t nobody got time for that. We want to let the meat come to room temperature before we start the searing. Just think, if you place a cold piece of meat in a hot pan what happens? The temperature of the pan is going to come down, even if you’re using cast iron. And a lower temperature makes it harder to get that hard sear we’re looking for.
So, once we’re at room temperature, sprinkle the roast generously with the Montreal Steak seasoning. Heat your skillet over high heat until it is barely smoking. Place your roast on the skillet and sear on all sides, making sure a good crust is forming on each side (about 3-5 minutes per side). That’s right, get those sides too!
While the beef is searing, layer the sliced onions, and chopped garlic and carrots in the bottom of the slow cooker. Place the roast on top of the vegetables and add the remaining ingredients. Cook on low heat for 6-8 hours. Personally, I cook for 7 hours (3 1/2 lbs. roast) and it comes out perfect.
There you go – you’ve got the best slow cooker beef pot roast. I know a lot of folks like their pot roast with potatoes, and don’t get me wrong, I love potatoes, but this is best served with egg noodles IMO. Obviously, serve it as you like it, but if you’ve never tried egg noodles give it a shot!
NOTE: The beef can be seared the night before and stored in an airtight container. I prefer to do it this way so I can throw everything in the slow cooker in the AM and head out to work for the day.
Did you make this? Rate the recipe and leave me a comment below and let me know how it turned out 🙂
- 3-4 lbs. chuck roast
- 2 onions sliced
- 4 cloves garlic crushed
- 1/4 cup red wine
- 1 bay leaf
- 1 tbsp. Worcestershire sauce Lea & Perrins Worcestershire Sauce, 10 oz
- 1 can Cream of mushroom soup Campbell's Condensed Soup, Cream of Mushroom with Roasted Garlic, 10.5 Ounce
- 4 carrots cut in 2 inch pieces
- 1 cup beef broth
- 2 tsp. sea salt
- 1 tbsp. fish sauce Red Boat Vietnamese Extra Virgin Fish Sauce Bottle, 8.45 Ounce
- 1 tsp. fresh ground pepper
- 2 tbsp. Montreal Steak seasoning McCormick Grill Mates Montreal Steak Seasoning, 29 oz
Let the roast come to room temperature.
Season generously with Montreal Steak seasoning.
Heat your cast iron skillet over high heat until it is barely smoking.
Sear the roast on all sides (about 3-5 minutes per side), ensuring a good crust is formed.
Layer the sliced onions, and chopped garlic and carrots in the bottom of the slow cooker.
Place the roast on top of the vegetables and add the remaining ingredients.
Cook on low heat for 6-8 hours.
Great served with mashed potatoes, egg noodles or rice.
NOTE: The beef can be seared the night before and stored in an airtight container for quick AM preparation.
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