Slow Cooker Beef Pot Roast Recipe

I'm a fairly proficient slow cooker user and have made many a pot roast in mine. I have to say this recipe went so far beyond my expectations as to be astounding. The true center of this recipe is the braising of the beef. I went beyond my usual Carmel color and went ahead to an almost blacked meat. The reward was some of the most beautiful sauce I've ever had in a pot roast. About 1/2 an hour before completion I added several quartered potatoes just because and the sauce made them the other star of this great meal. I've used several of your recipes over the past year or so but really wanted to provide comment on this one as one of your finest. Good old fashioned America cooking on steroids! Thanks for all you do Chef John.

Okay for the most part. "Pot Roast" is not a specific cut of meat, but with many cuts used (certainly the chuck roasts populr in the US) this is likely to come out overly fatty. The flour is not necessary- use a nonstick pan to brown the meat. If you want to use flour to thicken the liquid, it should be added near the end- long cooking will destroy most of it's thickening ability.. I have no idea what the food industry has against beef stock, but it's a better choice here (and many other places) than chicken.

I loved this. I followed it to a tee with the exception of using a boneless 2 pound roast (I'm a one person family). I used the other ingredients at their original volumes though and it made an absolutely awesome mushroom gravy. I served it over egg noodles. The leftovers were even better! The house smelled amazing while it cooked. True comfort food and a keeper recipe. Thanks, Chef John!

This is hands down the best pot roast I’ve ever made, however I did make a few minor alterations. First, I used a Dutch oven to make this a one pot recipe instead of a slow cooker. I cooked in the oven at about 200 for about 5 hours. I added LOTS of salt, pepper, onion powder, and garlic powder. I also added bay leaves and red wine. When the roast was done, I pulled the meat out of the Dutch oven and simmered the vegetables and gravy until it was the thickness I wanted and then added the meat back in. You can add a flour slurry to quicken this process. I also misread the directions and added the full can of tomato paste but it didn’t seem to effect the result. TASTE AS YOU GO and season accordingly, and if you do it in the oven, add a little extra chicken/beef broth. This is NOT a throw it together and leave it kind of recipe, as prep work and the cooking process before I put it in the oven took around an hour, HOWEVER it’s totally worth it to make the extra time to do it.

Turned out great! Very tender, with that classic "pot roast" flavor. Mine definitely had to be on for 6 hours on high. Checked at 5 and it wasn't ready. Better to have dinner later than not as tasty! I've messed up slow cooker pot roasts before by not giving it enough time. I only had a 3-pound boneless bottom round of beef available, but it still worked out great with the same measurements otherwise. Got four nice servings out of that. My slow cooker is rather large, and the liquid didn't cover the meat completely. I just flipped it twice during cooking. I pulled it apart into chunks (not shreds!) after I turned off the slow cooker and let it cool for a bit before serving. If you like to have more of a gravy, you should either add more flour to the onion/mushroom mix before mixing in the chicken stock, or add a cornstarch slurry in the last half hour. I did have to skim quite a bit of fat off the top, but that was my mistake in using both oil and butter for the mushroom and onions. I usually do that to avoid the butter burning, but the mushrooms released enough liquid that it probably would have been fine.

I used tri-tip beef cut into 1-inch cubes and white rice flour to make it gluten-free. I also increased the veggies to include 1 small sweet potato and 1/3 of a yuca root. I also used 4 small cloves of garlic, most of a red onion, and 6-8 baby bell portabella mushrooms. I added a bit more chicken broth after putting it all together into the crockpot. We'll see how it is after 5-6 hours. So far it smells wonderful so I think it will be great! I will serve the meat and vegetables over herbed brown rice.

Made in a stock pot, then baked at 250 for about 5 hours. Meat was perfectly cooked and fell apart. I also used beef broth, added a lot more of all seasonings (garlic, rosemary, and thyme!) I like these types of meals to be hearty and flavorful and these changes accomplished that! It was a delicious dish!

Made in a stock pot, then baked at 250 for about 5 hours. Meat was perfectly cooked and fell apart. I also used beef broth, added a lot more of all seasonings (garlic, rosemary, and thyme!) I like these types of meals to be hearty and flavorful and these changes accomplished that! It was a delicious dish!

We made it for Christmas lunch! Huge hit for the whole fam! I used a boneless 4 pound roast. I added potatoes as well. Make sure to remove the potatoes around the 4th hour or they will be really mushy. I also added 1 extra teaspoon of tomato paste because we like the extra zing! Just Delicious! Highly recommend!

This was absolutely delicious. I used a 3 pound boneless chuck roast. I also added a few quartered potatoes and I didn't have any tomato paste on hand, so I used 3 tbsp of pureed tomato. The thyme and rosemary were subtle and awesome and the roast was fork tender. Another good thing about this recipe is that I had almost all the ingredients at home and everything was reasonably priced. I have plenty of leftovers for tomorrow and I'm looking forward to them.

We had a wild bear roast in the deep freeze for a while, and I finally got the courage to make something with it. This recipe was easy and it turned out so tender and delicious. I added a bit of worchestershire sause and used left over venison gravy from an earlier crockpot meal that turned out so great, I saved the gravy to use on noodles. But ended up substituting the chicken stock with the left over gravy. Also added baby protabello mushrooms the recipe. I bet even with a beef roast, any of my additions would make it special.

My family loved it. Very much loved. Tasty and delicious.

Another excellent Chef John recipe!!!!! Pot roast was excellent !!!! Thank you.

Best ever!

Everyone asked for the recipe.

I made this a lot, it’s a family fav. I do substitute olive oil for the butter since some of my family doesn’t do dairy. I’ve made it both ways and I can’t detect any difference. Make it you’ll love it and make it as often as I do. This time I forgot celery so I substituted small red potatoes cut in half. I’ve done this before and it’s still yummy.

This is the 3rd time I've used this recipe as my base. The roast is really tender and juicy slow cooked on low for several hours. I used a 3 lb boneless chuck roast. I needed slightly more flour to coat than what's called for. I used dried rosemary only because i didn't have fresh. Worked out well enough but also added dried Italian seasoning and dried basil. While making the flour onion and tomato paste mixture, I added 4 large dashes of Worcestershire. If I make again, I plan to add cornstarch during this step to make a thicker broth. I ended up using the juice in the crock pot to make a gravy with cornstarch and some bacon grease. The way the recipe has it just turned out soupy. Over all it is very good.

I used a 2 lb boneless roast (2 person household), but other than that, I followed the recipe exactly as shown. I must admit I was pretty apprehensive. Didn't think it would be tasty. The meat melted in my mouth and was very flavorful. Definitely a winner.

Delicious

So darned good. Just as a pot roast should be. Simple directions (which you need to follow) and DEFINITELY brown the meat. My pot roast was small (3lbs) and took just 3.5 hours to cook. Went old-school with the requisite mashed potatoes and green beans. Who says you have to have a costly cut of meat for Christmas Eve dinner? Good is good, and this was indeed good. No changes needed.