Slow Cooker Pot Roast

This slow cooker pot roast is tender, juicy, and flavorful. Plus, it’s the perfect low-maintenance meal for cozy nights at home!

Slow Cooker Pot Roast Ingredients

You'll find a detailed ingredient list and step-by-step instructions in the Crock-Pot pot roast recipe below, but let's go over the basics:

• Chuck roast: A four-pound chuck roast should make about eight servings. 
• Seasonings: This slow cooker pot roast recipe is simply seasoned with salt and pepper. 
• Olive oil: Use olive oil to sear the chuck roast to brown on each side. 
• Soup mix: A package of dry onion soup mix adds tons of flavor. 
• Water: A cup of water keeps the slow cooker pot roast from drying out.
• Vegetables: Carrots, potatoes, onions, and celery add substance and make it a meal.

How to Make Pot Roast In the Slow Cooker 

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make slow cooker pot roast: 

1. Season and sear the chuck roast. 
2. Place the ingredients in the slow cooker. 
3. Cook on Low for 8 to 10 hours. 

What to Serve With Slow Cooker Pot Roast

Since this slow cooker pot roast recipe leaves your oven and stovetop free, you’ll have more than enough room to prepare crowd-pleasing side dishes. For example: 

How to Store Slow Cooker Pot Roast

Store your leftover pot roast in a shallow, airtight container in the refrigerator for up to four days. Reheat it in the microwave, oven, or slow cooker.

Can You Freeze Slow Cooker Pot Roast?

Yes, you can freeze pot roast for up to three months. To keep the meat moist, freeze it with some of its juices. Thaw in the refrigerator overnight. 

Allrecipes Community Tips and Praise

“This is just something you need in your dinner rotation on those cold nights,” according to . “Easy and flavorful. I added green beans to mine.”

“This is now my go-to pot roast recipe,” says . “Simple and delicious. Prepared according to the recipe, although I didn't have any carrots. Cooked for 10 hours and the roast was fall-apart tender and flavorful. Potatoes were perfect.”

“This is my go-to for pot roast,” says . “I strain the liquids after cooking and then use it to make gravy.”

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