Can I use a different cut of beef for this recipe?

Absolutely, though beef chuck roast is hands-down my favorite for its marbling and flavor. Brisket or bottom round will also work, but the texture may be a bit different. Always aim for well-marbled cuts for best results.

Is it necessary to brown the roast before adding it to the slow cooker?

Browning is not required for this recipe—you’ll still get fantastic flavor. If you do have five extra minutes and want to add a richer, deeper flavor, sear the roast in a hot pan before slow cooking, but this is purely optional.

Can I cook the pot roast on high if I’m short on time?

You can cook on high for 4–5 hours in a pinch, but the beef may not get quite as meltingly tender as it does with the low-and-slow approach. Whenever possible, choose low heat for the best results.

What should I do if my veggies are too soft?

If you prefer more texture, add sturdier vegetables like carrots and potatoes halfway through the cooking process. Cut them in larger chunks to help them hold their shape.

Favorite Slow Cooker Pot Roast Recipe

Description

This Favorite Slow Cooker Pot Roast is a classic comfort food, featuring tender beef chuck roast slow-cooked with onion soup mix, red wine vinegar, potatoes, carrots, celery, and onions. Effortlessly prepared in your crockpot, it yields fall-apart, juicy meat and flavor-packed vegetables, perfect for family dinners and cozy gatherings.

Ingredients

Scale

For the Beef Roast

1 (3 to 4 pound) beef chuck roast
1 packet onion soup mix
2 tablespoons red wine vinegar
Salt and pepper, to taste

For the Vegetables

3 to 5 russet potatoes, scrubbed and cut in large pieces
1 (1 pound) bag baby carrots, rinsed
2 stalks celery, cut in large pieces
1 onion, cut in large pieces

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Instructions

Prepare the Beef: Place the beef chuck roast in the slow cooker or in a roasting pan if using the oven, with the fatty side facing up to allow the fat to baste the meat as it cooks.
Season the Roast: Rub the onion soup mix thoroughly over all sides of the beef chuck roast. Drizzle the red wine vinegar over the seasoned meat for added flavor and tenderness.
Add Vegetables: Arrange the chopped potatoes, carrots, celery, and onion around the beef in the slow cooker or roasting pan. Season the vegetables and beef with salt and pepper to taste.
Cover and Cook: If using the slow cooker, cover with the lid and cook on low for 8 hours or until the roast is fork-tender. If baking in the oven, cover the roasting pan tightly with aluminum foil and bake at 250°F (120°C) for about 4 hours or until fork-tender.
Serve: Once cooked, carefully shred the roast into large pieces using two forks. Serve the tender beef alongside the cooked vegetables and enjoy!

Notes

You can substitute the beef chuck roast with another cut of beef suitable for slow cooking.
For more flavor, try searing the roast in a skillet before adding it to the slow cooker or oven.
Leftover pot roast makes excellent sandwiches or can be used in soups.
Adjust the seasoning and vegetables based on your preferences or what you have on hand.

Nutrition

Serving Size: 1/8 of recipe
Calories: 400
Sugar: 5g
Sodium: 900mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 35g
Cholesterol: 110mg